The original menu wound up with a few tweaks after the testing phase, a few substitutions once I was in the grocery store and couldn’t find a couple of items, and a few total changes when I decided to just totally change things (or just forgot about them).

We normally do a separate Amuse, but decided to just do a bigger appetizer once we (my sister and I) saw these huge new plates my parents had bought.

On Christmas Eve I put some fresh sage and about a cup of whipping cream in a jar and set aside in the refrigerator to marinate? season? make sage yumminess spread to whipping cream. I whipped the cream (leaving in just a few smaller bits of sage) a little before serving time, and the taste of sage was definitely present and delicious. Scallops were seared in olive oil, plated immediately, and then topped with a bit of the sage cream and a dollop of caviar.

The other side of the plate houses an escargot pie. I used a cream cheese crust (1 c butter, 16oz cream cheese [2 c], 3 c flour – mix and form), and filled it with a mix of egg, milk, and butter/garlic sauteed escargots.

Of course nothing is complete without alcohol, and everyone in my family does better after a personality drink, so we make sure to get something extremely yummy so no one will consider not having any.

Have I used the word yummy enough yet? Probably not. I’ll make up for that in part 3.