Truly Fowl Holidays

It started innocently enough, with the duck
, and slid right along with the roast turkey

Then there was the choux done


to accompany the rock cornish hens (stand ins for perdrix this year):


(There is cabbage in there, between the hen-halves & the toast
points:  trust me!).
Finally, for good measure, some coq
au vin
to round things out.  This was done a
la Alton Brown (Good Eats)
.  I had to hold it over a day, so I
brought the components out of the fridge:


and mixed them together, to heat:

purple chicken!

Mmm!  Purple chicken!  Doesn’t get much better than that 😉
.  Really, the chicken is cooked in that picture; the 2 bottles of
Pinot Noir (Trapiche) had something to say about the colour, though.

Heated up and served, it was perhaps more appealing:


And, that’s that! 

What?  What other thing?  Oh, that.


A little spot of  Doris Greenspan’s “Dressy
Chocolate Loaf Cake”
never went amiss.

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