Dinner, Softened Water,

Our Boxing Day dinner went pretty well although I made one mistake, I followed the advice of Jamie Oliver (British cook) about blasting the pork on the highest heat to get the crackling crisp. I ended up with somewhat singed crackling and with the outside of the roast overcooked. I won’t do that again. I served a sherried consomme to start. With the roast pork we had puréed carrots, Brussels sprouts, gravy and apple sauce and roast potatoes. Our guest went nuts about the roast potatoes which considering it was the only thing I didn’t cook (Matt did) made me a bit peeved.

I have never made puréed carrots before and I thought they were delicious, I will certainly do that again. Also, I have always loved sprouts and broccoli but recently went right off them, couldn’t stand them. Having been thinking about it, I decided it was the softened water in the building, it does add a different flavour to vegetables. I decided to use distilled water this time, guess what, I like sprouts again. In a private house, you usually end up with at least one source of unsoftened water, but not so in an apartment building, at least as far as I know. Of course I didn’t take a picture of any of the food, I was too busy cooking it I suppose. Thinking about it later, when I was kicking myself for not doing so, I realised I wouldn't have had time really.

So it’s over once again. Just one more celebration to get through. We certainly won’t be doing much for New Year. We used to throw parties in NC but nobody seems very interested here. Last year we sat up til midnight, drank a toast and went tamely to bed. At least we get to go bowling today and on New Year's Day. Plus I should be able to do my exercise class at least once this week.

 If you are planning a party for New year's Eve, first thing, invite me, secondly here is a super dish to serve to your guests. I know many of you are going to say you don’t like caviar, but for those of us who do, this looks absolutely fabulous and I wish I had a reason to make it. Matt, by the way, does not like caviar. With a glass or two of champagne or sparkling wine, it would go down a treat. To quote Food & Wine Caviar may be pricey, but on New Year’s Eve it’s worth splurging. This caviar “cake” (below) is actually a simple chilled custard that’s topped with crème fraîche, onion and two types of caviar. It’s a deliciously luxe way to start 2015.  Of course you don’t have to splurge for the best caviar, I just found a place with a special on 3 small jars of Beluga caviar reduced to $189. That is the real stuff you understand. It’s normal price is $285. I’ve even linked to it in case you want to try. I have never eaten top quality caviar I am sad to say, but I love the cheaper versions. My mother once got to eat genuine, top quality, Beluga caviar and loved it. I was jealous.

Swedish Caviar Cake

Food & Wine, Contributed by Malin Elmlid

• SERVINGS: 8

This caviar "cake" is actually a simple chilled custard that's topped with crème fraîche, onion and two types of caviar. Malin Elmlid's family in Sweden serves this at every holiday smorgasbord, including Christmas and the summer solstice celebration known as Midsommar.

1. 1 3/4 cups whole milk
2. 3/4 teaspoon salt
3. Butter, for greasing
4. 5 large eggs
5. 1 cup crème fraîche
6. 1/2 cup finely chopped red onion
7. 3 tablespoons red caviar, such as trout roe (about 2 ounces)
8. 3 tablespoons black caviar, such as paddlefish roe (about 2 ounces)
9. 1 tablespoon finely chopped fresh dill
10. Freshly ground pepper

1. In a small saucepan, bring the milk to a boil over moderately high heat. Immediately remove from the heat, stir in the salt and let cool to warm.
2. Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish. In a medium saucepan, bring 1 quart of water to a simmer.
3. In a large bowl, whisk the cooled milk with the eggs until smooth. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish. Transfer the roasting pan to the middle of the oven. Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean. Transfer the baking dish to a rack and remove the foil. Let the custard cool completely, then refrigerate for about 1 hour, until chilled.
4. Spread the crème fraîche in an even layer over the cooled custard. Spoon the onion, the red caviar and the black caviar over the crème fraîche in alternating diag-onal rows. Sprinkle the caviar cake with the dill, season with pepper and serve.

Make Ahead The caviar cake can be made through Step 3, covered and refrigerated overnight.

Have a great week and in case I don't post much, Happy New Year.