This is the second year for our new shared Christmastide—at mother's on Christmas Eve and at Robin's on Christmas Day. I will let you in on the little menu for the eve. We have made it simple, roasty, and delicious (we hope).
Pork Roast
Potato-Gorgonzola Gratin
Roasted French Green Beans and Brussels Sprouts
Waldorf Salad
and for dessert
Baskin-Robbins Yule Log (Mother and I did not say no when we were in the shop yesterday; this is as French as we get this year.)
Cherries Glacées (super delicious; frosty cherries are festivity.)
Cherries Glacées
Serves 10
2 lbs sweet cherries
1 12-oz package semisweet chocolate chips
1 C half-and-half or light cream
1 1/2 t vanilla
Wash cherries but do not remove stems or pits; pat dry with paper towels. Place in a single layer in jelly roll pan; place in freezer until 15 minutes before serving. About 15 minutes before serving, remove cherries from freezer; let stand at room temperature to soften slightly. Do not allow cherries to thaw completely. Meanwhile, in a heavy 2-quart saucepan over low heat, melt chocolate pieces into half-and-half, stirring frequently, until smooth. Remove from heat; stir in vanilla.
Arrange cherries in large bowl or platter. Pour chocolate sauce into small bowl. Let each person dip partially frozen cherries into chocolate sauce.
