Yes please!
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@Harters — have you considered something like this for your festive meal(s)? I find the WoL recipes are easy to follow, and a roast lamb beast might make for a gorgeous center piece 
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I have decided to focus on Holiday Soups and Holiday Salads from now until Jan 6th, apart from the Xmas Breakfast and the Roast Goose with all the Trimmings on Xmas Day.
Xmas Eve, I’ll make a Mexican Xmas Eve salad with beets and pecans.
I think I’ll make Michelle Bernstein’s Chupe de Mariscos rather than going the Feast of the 7 Fishes route this Xmas Eve.
Xmas morning will be Panettone and Eggs Florentine.
Hungarian Sour Cherry soup aka Meggyleves, Roast Goose, bread stuffing, Danish brown sugar potatoes, cranberry sauce, Cauliflower Cheese with Gruyere and cheddar, baked beans, and simple green salad, for Xmas Dinner.
Spanakopita with spinach, endive, arugula, leek, dill, parsley, egg and feta for Boxing Day.
Xmas Pudding and whisky sauce from a friend.
Shuba Salad without herring for New Year’s Day.
…
I am still figuring out which soups and salads I’ll be making.
a Hannukah salad that looks great.
This Molly Yeh kale salad with onion jam sufganiyot is clever.
Vikalinka Festive Slaw with Pomegranate.
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After (recently) seeing the vocal chord doctor and everything being good (for now), Sunshine wanted her Thanksgiving Turkey. So, I’m going to serve a Turkey Breast and all the sides for Christmas.
I’m hoping to find a ham on clearance after Christmas and serve that for Easter.
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OK here’s the run in to Xmas. Post Xmas still in the planning
Gammon steaks, sweet potato, pineapple salsa
Something from the fishmonger (going there tomorrow and to the adjacent cheesemonger)
Potted shrimps, beef Chestnut and porcini stew. mincemeat hotcakes (Nigel Slater recipe)
Lamb chops, gnocchi. Cranberry butterscotch pudding (another Slater recipe)
Fish fingers, chips, mushy peas
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…and Vinegar. Pepper, pepper, pepper. Salt.
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I’m making a boatload of sushi for an annual holiday potluck, and just finished the Japanese omelet that is one of the traditional fillings for a futomaki. I can usually do a pretty good job, but this time I was so pleased with the result I had to take a picture!
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It just takes practice. The best part of practicing is the ugly ones taste just fine, too. In fact, it sort of undermines the motive to get it right!
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did I mention I’m lazy?
I really want a puffy omurice, but I’m too lazy to make it. The Japanese place that served it near me closed about 3 years ago, and I’m also too lazy to drive the 10 miles to another Japanese resto north of me, that still has it on the brunch menu
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Some of the finished futomaki. Not my best work, but it’s been nearly 12 months since I last made it, so I’m satisfied with the result.
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Looks delicious!
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Looks perfect to me!
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I’ve got 3x recipe of lamb ragu assembled and simmering. Now on to the spicy ragu. Party is tomorrow night!
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Big J had a craving for Au Pied de Cochon’s guinea hen with morels. The weather is filthy tonight with snow squall warnings and dropping temperatures, but it’s close to Christmas so we indulged. Since Montreal is hours away, I turned to the next best thing: the bookshelf. Years ago I managed to snag a copy of their cookbook and, that lovely guinea hen (at least a version of it) is in there. It’s served on aligot potatoes and buttery, melted cabbage, with plenty of morel crammed gravy on top. Make no mistake, this dish is a fair amount of work, but if you close your eyes, you’re in Au Pied de Cochon. Just delicious!
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that looks amazing, jammy!
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Thanks! Now I have to figure out how to cook a pheasant.
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I would do it low and slow, which is how I cook my duck and geese. I’ve only cooked pheasant once.
I like Hank Shaw’s site.
Good reminder about Hank Shaw. I use his instructions for making smoked fish.
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Most enticing effort I have seen in a good while, and the competing entrees are staggeringly good. So WOW.
