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Slap Or Pat On The Back?

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EcclesCake | 15:10 Wed 23rd Nov 2016 | Food & Drink
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I've just prepared the red wine sauce for Christmas lunch!

Tomorrow I'll make a start on the veg.........
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Avatar Image Buenchico
>>> Tomorrow I'll make a start on the veg.........

WHAT???

It's FAR too late!!!

The sprouts needed to go on in July at very the latest!!!
16:11 Wed 23rd Nov 2016
Avatar Image -SharonA-
Are you mad?

Red wine sauce, what on earth happened to gravy????
16:13 Wed 23rd Nov 2016
Avatar Image EcclesCake
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Fret not Chris, we're not having sprouts this year, otherwise they would have been simmering away since June.

Sharon, I never have a classic traditional Christmas meal. For my menu this year a red wine sauce is just what is needed.
16:21 Wed 23rd Nov 2016
Avatar Image anneasquith
It's November ? :-)
16:26 Wed 23rd Nov 2016
Avatar Image EcclesCake
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I know it's November, so what?
16:29 Wed 23rd Nov 2016
Avatar Image RandyMarsh
you go girl!
16:32 Wed 23rd Nov 2016
Avatar Image EcclesCake
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How's the sour dough coming along Randy?
17:18 Wed 23rd Nov 2016
Avatar Image EcclesCake
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Sauce strained and now in freezer, very pleased with finished article but may add an extra splash of port when it gets reheated.

Tomorrow is slow cooked red cabbage with apple, onion and spices. Easy to prepare and freezes brilliantly.

Can't see what is wrong in getting ahead.........
18:29 Wed 23rd Nov 2016
Avatar Image ethandron
Slap I'd say...
I have Costco potato dauphinois tucked up in the freezer and a jar of pickled walnuts hiding in the cupboard, that's as far as my Christmas food has got.
How did you make your red wine sauce?
I have though written ALL my Christmas cards...all 9 of them. And am having my first Christmas lunch out tomorrow. With gin. And wine. No turkey.
19:07 Wed 23rd Nov 2016
Avatar Image ethandron
Oops, forgot. Also a jar of blackcurrant jam to make blackcurrant sauce to go with venison steaks.
19:08 Wed 23rd Nov 2016
Avatar Image EcclesCake
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Sauce was made from a sweated onion and mushrooms along with a couple of cloves of garlic and a few sprigs of thyme and juniper berries. A genereous couple of glasses of wine and left to slowly reduce. Beef stock added and realised it needed a bit mor sweetness so a good glue of sherry got slung in.

It's yumptious!
19:46 Wed 23rd Nov 2016
Avatar Image ethandron
It sounds scrumptious, a bit like that sauce to accompany that strudel thing of yours, what are you having with it?
20:07 Wed 23rd Nov 2016
Avatar Image RandyMarsh
No time for baking at the moment sadly. I kept a starter going (called Pablo) for about 12 months but i work further from home now and cannot keep to the proving cycle. :(
20:12 Wed 23rd Nov 2016

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