Summertime feast with gravlax and sorbet

04 January 2019

After roasting a chicken on Christmas Eve, baking a ham on Christmas morning and then a pavlova roll on Boxing Day, I came to my senses and decided to leave the oven alone. For New Year's Eve, the entire meal was made without heat, which was just as well because we'd had a run of days over 35 degrees and no air conditioning at home.

I bought myself a copy of Alison Roman's Dining In for Christmas and made her gravlax using some whiskey leftover from the Christmas ham and dill leftover from a salad. My mother-in-law Wendy makes the most delicious gravlax as a Curran Christmas tradition, and I was nervous making my own, because I hardly ever cook fish and have never cured anything in my life.

We had a back up NYE plan to go out for tacos but ended up eating the delicious salmon with sparkling rose, fresh bread and butter, and a simple salad with an addictive dressing I discovered on Christmas Eve.

For dessert, there were retro sorbet cups served in grapefruit halves, which were super refreshing, and some fancy chocolate my brother brought all the way from London. I bought the best sorbet I could find (blackcurrant and fig), and am still working on my sorbet swirling techniques.

It was such a special but easy summer dinner where everything's made in advance, and just ready to be served. I'd make again for friends, or just a Saturday night :)

Hope you've had a wonderful start to the year - still can't believe it's 2019.


No comments:

Post a Comment