The Christmas Buffet
Robin began the annual indulgence with a delightful New England Clam Chowder. In recent years, Baltimore crab cakes have also highlighted the meal.
But this year, there were roasted Brussels sprouts; a Caesar salad; Christmas tamales (made by Robin and friends); flank steak with black trumpet mushrooms (a fungi from our farm); a citrus platter; and charcuterie board.
Photos of family in the kitchen below:
New England Clam Chowder, that Robin made from an old family recipe.
Checking the oven.
Flank Steak
The Maryland Crab Cakes
The Christmas Tamales: Some cheese; some pork
Austin prepared the Caesar Salad
Roasted Baby Brussels Sprouts by Andrew
Stopping to test the tamales.
Love this photo of the Brussels sprouts being doused with Parmesan cheese.
JC gets in on the cooking, as well as the clean up.
Tom and Lisa ready the Raspberry Cheese Cake that she made.
Ahh . . . such a sweet ending to the day.
On to New Years!!!
Agree with Brenda, a delicious spread. I especially liked the citrus platter, which is perfect for this time of year and looks beautiful with the scatter of blueberries, pomegranate seeds and mint leaves. I’ll be bringing a dish to our barn’s January potluck (in our trainer’s house, not the barn!) and am thinking either this platter or a New England clam chowder. Is Robin’s recipe available?