These two inch high cucumber appetizers were one of my favourite dishes from my recent “Scandinavian Christmas Dinner,” with its combination of dill, anchovies, and cream cheese. However, I did receive a few complaints that they would have been better as bite sized medallions. Which, I really can’t disagree with.
Once again the cut of meat was superlative, which made this dish all the more enjoyable. The mustard sauce was almost like a bechamel, creamy and mild but with just enough flavour. Very enjoyable and I could definitely see myself picking this one out again. But then again, there are so many excellent recipes for fillet mignon that I would probably try a new first.
This is a nice little parfait desert of macerated oranges with whipped cream on top. It tastes exactly like an orange creamsicle. The only issue I had with executing the dish was in making the candied orange peel. I found that the sugar boiled for too long and both slightly burned the peel but also hardened the sugar to inedible. The recipe called for the sugar to be boiled for 8 minutes but I would say 4 or 5 for next time. Because of this I didn’t get to appreciate what the orange peel could have added to the dish but it was still a nice easy desert to whip out.