We had Christmas dinner at our house. This year it was just 5 of us but of course there was enough food for 10! We start of with cocktails and appetizers. I ordered a small antipasto tray from Bradley and Wall along with their Fried Goat Cheese Balls. We probably could have done without the goat cheese but I love them.
Served Ginger Glazed Carrots and Domino Potatoes as side dishes. Also had Thyme Popovers from Cooking Light.
Ingredients-
2 1/2 pounds baby carrots
3 tbsp honey
2 tbsp butter (1/4 stick)
1 tbsp finely chopped peeled fresh ginger
1/4 tsp ground ginger
Cook carrots in large saucepan of boiling salted water until tender, about 8 minutes. Drain. Stir honey butter, fresh ginger and ground ginger in large skillet over low heat until blended. Mix in carrots. Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally. about 5 minutes. Season with salt and pepper.
We had a nice selection of wines. For the soup we had Lacryma Christi Del Vesuvio 2004 which is a Neapolitan wine produced on the slopes of Mount Vesuvius in Campania, Italy. Both of my parent's families came from the region of Campania. We also tasted a white wine that my dad made in 1993. He made it from the white grapes that were in the backyard. It smelled like the yard when the grapes were on the vines and the taste was exactly what the grapes tasted like. For the meat course we had Francis Coppola Director's Cut Cabernet Sauvignon 2006.
It was a very nice day with family and cats. Archie helped out by watching over all the coats.
4 comments:
WOW! Your Christmas dinner looks fabulous.
Thank you! It was fun to prepare and it was just a nice relaxing day with family.
Hello,
I'm not sure I'm leaving this message in the right place but I wanted to ask you about the cupalets. My husband's Italian family has been making cupalets for a long time. My husband and I make them too. We call them cupalets but I'm not sure of the spelling. We make them with veal meat and zest of lemons. We put the meat in pasta and then freeze them to use in our chicken soup broth. No one I know ever heard of them and when I tried looking for them or a recipe over the years online I can't find anything. Until today when I came across your site. The picture you posted looks like the ones we make. I was just wondering if you could tell me anything you know about them. I was always told that the word cupalets means "high hat". I'm curious because other than family no one I know ever heard of them. My email address is LMBocco@yahoo.net. If you have the time and you're willing to email me I would love to hear anything more about these cupalets.
LMBocco@yahoo.net
So excited that you found my blog.
My sister and her husband make cupalets after Thanksgiving every year and freeze them until Christmas.
I found a video that I made back in 2013 with their recipe.https://youtu.be/1GrRDsTtr3A
When I was little I had an Aunt Nora who made them for me every year for my birthday.
I have seen recipes online where they are referred to as agnolitti. They will always be cupalets to me!
Thank you again for contacting me!
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