This time we went for a classic cheese board being a mixture of 7 different cheese. As company for all the cheese I had bakes two breads: cooking pot spelt bread with walnuts and malt bread with almonds and cranberry.
As tradition demands we started the Christmas lunch with a bobbling cocktail made from home-made gløgg extract and sparkling wine. Besides from this the rest of the alcoholic part of the Christmas lunch was an expert sensory evaluation of three various Christmas aquavitas in form of:
As the non alcoholic part we got a vitamin punch in form of the juice RED SUNSET.
This year we had enough room in our stomachs for home-made ice cream in form of saffron ice cream and chai ice cream served together with a few pieces of chai fudge.
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