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Monthly Archives: December 2009

Organization is the key

I have a schedule for the prep and food for Yule. Many people have done a ton of prep work to get us to the point where we are now. If not for freezers, and doing stuff ahead of time, this list would be a lot more labor intensive. We should have a nice day up to about 4 pm. It will get crazy for a few hours, and then it will be all over.

Dinner Prep
9 AM
Brine pork
10 AM
Cut salad: radishes, leeks, endive, carrots, cabbage
Make butter beer
Make Clarree
11 AM
Cut sprouts and par boil
Slice and parboil turnips
12 PM
Layer turnips
Peel and cut pears
Slice oranges
Slice apples
1 PM
Braise venison
Make stuffing
Slice and portion cheese
Soften and portion butter
Soften and portion goat cheese
2 PM
Lard and stuff pork
Lard turkies
Lard venison
Portion chicken
Cut/portion ham
3 PM
Grind ham and chicken livers
Grind toast
Stuff pork
Dinner Service
4 PM
Cook soup
Make sekanjabin
4:30 PM
Roast pork (60 + 15 minutes rest)
4:45 PM
Roast turkie (75 minutes +15 minutes rest)
Bake and slice bread
5:00 PM
Roast rack (35-40 minutes)
Plate beverages
5:15
Bake pasties (30-40 minutes)
Tenderloins (30 minutes)
Plate salad, lobster, pomegranate, dressing
Plate cheese, bread, cold meats
5:30
Sauté Brussels sprouts
Bake turnips (40 minutes)
Make pork and venison sauce
5:45
Bake salt fish (30 minutes)
Plate foods: pork w/sauce, sprouts, venison, pasties
5:50
Start oil Fish pieces bake (15 minutes)
6:00
Fry dough (40 minutes)
Make sauce turkie and fish
Boil poaching for pears
6:15
Poach pears (30 minutes)
Plate foods: turkie, soup, turnips, fish
6:30
Heat Spice royal sauce
6:45
Plate: pears, oranges, profiteroles

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Posted by on December 1, 2009 in Cooking, Yule

 

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