I’ve mentioned our dinner group that meets monthly. We’ve had some amazing dinners together, and the one we just had for Christmas is going to be one among the most amazing we’ve ever had.

Dressing Up

  We were told to dress up, and my hubby and I did dress up. I wore my beautiful new dress, and he wore his tux.  The little O Sew Easy scarf was the perfect accessory to my dress. Just enough to keep my arms and shoulders warm, but not too much. I also didn’t have to worry about it falling off. It can’t fall off.

As wonderful as it was to dress up, and as much as I love this dress. This post isn’t going to be about the dress. It’s going to be about an amazing dinner. The reason I got my beautiful dress. Let’s take a look at that dinner.

Our Menu

We were served a 12-course meal based on the song The Twelve Days of Christmas. It was incredible!

I’m not sure if it shows up very well, but the table runner is Twelve Days of Christmas themed too. Here were our place settings.

Here’s a photo of the whole table:It was beautiful and very welcoming.

Here’s a close-up of our menu so you can see what we had, but I will take you through each course.  It was really amazing!

Variations on a Theme

There were things I couldn’t have on the menu, so our host worked with me ahead of time so I could make things I could have – things that looked similar to what everyone else was having.

Let’s go through the menu.

1st Course

 Our first course was a Peartini to remind of us the partridge in a Pear tree.

2nd Course

For our 2nd course, we had a Poached quail egg in brie, with veal stock, chives and truffle oil, served with mouillettes. The quail egg was to remind us of the turtle doves. I don’t think turtle dove eggs are commonly found in any grocery store.

For mine, I used cashew cream in place of the brie, and Paleo almond bread for the mouillette.

3rd Course

Our third course was Coq au vin served in a tartlet. This is a more obvious connection to the French Hens in the song.

Mine was simply the Coq au vin without the tartlet.

   4th Course

Our fourth course came with a history lesson. What we commonly call Calling Birds are also called Collie Birds. Collie birds are a black bird. In order to represent these birds, our host used squid ink in a potato cake.

I had a slice of tomato, more cashew cream, and some dill.

5th Course

The five golden rings were represented by a golden ring of polenta, with chorizo sausage and shrimp.

Mine is cauliflower polenta and hot Italian sausage.

6th Course

The six geese a laying was represented by a quenelle (an egg-shaped) sorbet.

  7th Course

Our seventh course wasn’t swan. It was duck. Oven-roasted duck, with duck-fat potatoes on a bed of sautéed kale, drizzled with star-anise blueberry sauce.

8th Course

The eight maids a milking were represented by a cheese board. Everyone made up their own smaller cheese boards. There was even a cave-aged Gruyere there.

Mine was more cashew cream, pear slices, and Paleo almond bread.

   9th Course

The nine ladies dancing were represented in lady finger biscuits. This beautiful dessert was strawberry Charlotte Russe.

I had fresh strawberries with … more cashew cream. Cashew cream is very versatile.

The Last Three Courses

Courses 10, 11 and 12, were all represented here. Lords would commonly retire after dinner with a brandy or scotch. The pipers were chocolate covered marzipan sticks. Lastly, the Drummers were represented in assorted Keurig coffee pods.

It was an incredible dinner – delicious, creative, and memorable.

Happy creating!