Although I’ve heard and have had friends attend “Christmas in July” dinner parties, I’ve never been to one for some reason.
I’m so very glad that this has been rectified! We tried sticking to the daggy jumper theme, but as it turns out – none of us had any really daggy ones haha.
We decided to make this a pot luck dinner and everyone chip in for the ham.
We of course had the staple buttered peas (made by D) and roast potatoes (by K and L) as sides to any sort of roast. C made these fabulous the polenta chips with gorgonzola sauce, adapted from Food52’s recipe. The recipe calls for 4 cups of water for the polenta chips, but C substituted 2 cups milk and 2 cups beef stock instead.
Linda banged out this amazing chicken and leek pie that was an instant hit with everyone. It was a good thing she made two as well! We totally smashed them both.
C and W used a whole pumpkin to make their splendidly smooth and creamy soup. I’m totally kicking myself now for not grabbing some of the leftovers – would have been perfect to go with the leftover ham, roast beef, and a toasty bread roll!
I accidentally double-booked this dinner and a catch-up with an interstate friend whom was in Sydney for a wedding, so I was most grateful when the guys suggested S come along as well. Her contribution was a tarty salad tempered by the wonderfully squeaky and salty pan seared haloumi, as well as some smashing vegan chocolate chip cookies (which I’m kicking myself for forgetting to take some home).
The garlic mash potatoes, I must admit, wasn’t my best – using a light version of a cream or milk just really doesn’t cut it! F commented that I just needed a bit more salt, but for me, I felt that it was missing that delectable decadence that indicates loads of butter and/or cream.
The star of our dinner was so big that it was difficult to slice even with an electric knife! We weren’t surprised that Linda worked out the perfect slicing technique, showing up the guys who were struggling to cut some slices for the table.
K and L also made some roast beef with veggies, which were splendidly tender and spiced.
Linda kept this baby secret in the weeks leading up to the dinner and hinted that “if it works, it’s going to be awesome!”
But of course Linda being Linda, it worked and it was epically fantabulous!
A nine tiered “cake” made from pancakes lathered with
(I think) Chantilly mascarpone vanilla cream between each layer, surrounded by home-made granola and fresh fruit, and topped with peanut butter ice cream and baked filo pastry.
What an awesome way to finish off dinner!