I hope everyone had a very Merry Christmas! We sure did…it’s been quite busy over here! Before I recap what’s been going on, I’d like to share with you the dessert I made for Christmas dinner. Creme Brûlée! I made it the day before and torched the sugar on top right before serving.
Creme Brûlée (Serves 4)
2 cups heavy cream
1 vanilla bean
3 egg yolks
1/2 cup sugar
Brown sugar for topping
1. Preheat oven to 325 degrees.
2. Pour the cream into a saucepan. Split open the vanilla bean, scrape the seeds into the cream, and add the bean. Bring to a boil and remove from the heat.
3. Meanwhile, whisk together the yolks and sugar in a mixing bowl.
4. Remove the vanilla bean and gradually pour the warm cream into the egg mixture, whisking constantly.
5. Strain into individual 4-ounce ovenproof ramekins. Place the ramekins into a roasting pan and fill with water halfway up the sides. Bake until set, approximately 1 hour. Let cool and refrigerate.
6. To finish, preheat the broiler. Sprinkle brown sugar through a sieve over the tops of the custards. Place on a baking sheet and place under the broiler until the sugar melts and forms a golden brown crust. Serve immediately or chill.
Note: Alternatively, you can use a blowtorch, bought at any hardware store, to individually brown the sugar on top of each creme brûlée.
I had a bit of help with Tuesday night’s dinner:
Super easy and it made some great chicken enchiladas!
Along with some Easy Mexican Rice, dinner was done.
My husband and I went to a special tailgate for the Poinsettia Bowl at Qualcomm Stadium. They had a buffet for lunch. I had some chicken, mac & cheese and carrots.
Boise St. beat Northern Illinois 55-7. What a blowout!
Dinner that night was at Cafe Luna. I ordered the Linguine Umbriaco (pancetta, onion, vodka, sautéed with rose cream sauce):
So delicious!!! Loved this dish!
I spent most of the day preparing and cooking our Christmas dinner. Lunch was a chicken salad sandwich, red peppers and ranch dressing.
The cooking continued including some homemade eggnog which I hope turns out!
For Christmas Eve dinner I defrosted some of my sister in law, Stephanie’s famous “gravy”. I served it on my daughter’s favorite long curly noodles.
Christmas breakfast (aka the usual):
My mom arrived and we took her to lunch at Milton’s. I had pea soup and half a salami sandwich with cole slaw.
Then it was time for Christmas dinner. It started with French Onion Soup (recipe coming):
We had such a nice, relaxing, quiet Christmas!
The day was pretty chill, just cleaned up from Christmas and got everything put away. We had lunch at our club. I had a BLT and fries.
Last night, the official kick-off of the Holiday Bowl celebrations began with the arrival of the USC Trojan football team to San Diego. We stood right up front on the red carpet to great them!
After the team arrived, complete with music from a live mariachi band, they checked into their rooms. We hung out at the hotel until it was time for the team dinner. We decided some snacks were in order.
Eventually it was time to join the team at the dinner in the ballroom. Coach Clay Helton could not have been nicer. He took my son and my nephew around the room, introducing him to the players. I don’t know who was more excited….my son or myself!?!
After the introductions, we sat down to a buffet dinner.
Last night was beyond incredible. It will be a night that our family will remember forever. I have a feeling that there will be many more amazing memories had this upcoming week!
This morning we took our family (who is in town for the game from Atlanta) to brunch at our club. I had an omelet, bagel with lox and their ridiculously amazing hash brown casserole.
I also had to have some of their cinnamon rolls!
Today we are off to the San Diego Zoo with the USC football team! Can’t wait!
What did you have for Christmas dinner?
Technorati Tags: Cafe Luna, Creme Brûlée, Dijon Tarragon Cream Chicken, Easy Mexican Rice, Everyday, French Onion Soup, Holiday Bowl, Milton's, Mustard Seed Mashed Potatoes, Poinsettia Bowl, San Diego Zoo, String Beans with Shallots, USC