I am sure by now everyone knows for whom and why we host a “Lead In To Christmas” dinner every first Saturday in December. This year we are doing it New Orleans style. We were there last Christmas and attended the Cooking School of New Orleans. Reveillon means “reawakening” to family, friends and always using the secret family receipes of 100 years ago or more. All the recipes being used are original and I think it will go over well.
Our menu is this:
- Festive Kir Cocktail With Hibiscus Flower Welcome
- Shrimp Dip With Crackers
- Homemade Antipasto
- Prawn and Artichoke Soup (Wow, so yummy)
Langostine and Scallop Etouffee (yummmmmm)
Boudin Blanc-stuffed Turkey Breasts With chestnuts
Bread Pudding with Whiskey Sauce
On each place setting is a mini stocking with a baby orange, 2 homemade Pralines and a candy cane. Also, a copy of the evening menu is at each place as well. When our guests will be leaving, they will each be given miniature Panettone cakes.
The picture here is the table setting without the candles actually being lit. More to come