Some recipes and notes coming this week after I recover from the Christmas meal induced coma.
Stuffed and glazed filet mignon de Porc with creamy polenta, candied apples and asparagus
I used girolles, pecans, fresh thyme, dried sage and roquefor cheese in my stuffing this year. Here it is in the pan before stuffing the pork with it.
Making the candied apples. I used my favourite apple, Adriane and left the beautiful red skin on for aesthetic
Stuffed (to the max) and tied then topped with rosmary and baked in my creuset
Sourcream and Speculoos Cheesecake topped with Cognac Cherries (I soaked them in homemade cognac syrup and then reduced the syrup further before serving to spoon over each slice). You don't see the syrup in this photo because I added it after photographing.
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December 26, 2011 at 10:05
just thought as a serious Epicurean and one of the best recipe concocters and chefs I’ve had the pleasure of knowing…in a culinary sense of course… you might enjoy the festive Christmas fare my Anglo chum Subhasha ‘Captain; Born will be cooking up for Boxing Day deep in the Nordic Woods: “… am now comfortably installed in lovely apartment in central Stockholm belonging to a dear friend who’s away for a few days… and spending Christmas quietly on my own (Mmmm…Bliss!!) in the middle of this beautiful city…
)) So a VERY Happy Christmas to you all from the Captain and me… I look forward to catching up with you once I recovered and lost at least 5 Kgs!! Blessings all round!! 
)))…” Joyeuse Fête mes Amis!!
…Then back to the backwoods of Värmland to do my famous Xmas Roast Duck Extravaganza (a quacking great 2.5 Kg French duck so fresh it nearly bit my hand off..!!) with chestnut/apple stuffing, roast potatoes, brussels sprouts with fresh chestnuts, steamed leeks and cabbage. All this cuisine’d with the usual culinary skill and panache in and on Captain Subhasha Born’s 1880′s cast-iron, wood-fired oven in his Soldattorp log cabin deep in the Nordmark forest.
Whilst I’m wrestling with said Duck… the Captain will be opening two good bottles of Chilean Red, whipping up his secret recipe for creamed Brandy Butter to accompany the Brandy flambé’d ‘Great British Christmas Pudding’ with whipped cream, fresh Turkish Yoghurt and peaches in their own juice… to be followed by coffee and Irish Mist Cream and mints while watching a selection of classic movies… A bottle of ice-cold Swedish vodka is kept outside in the nearest snowdrift to cleanse the palate and aid digestion between the courses… Have I forgotten anything..??… ah yes the traditional Christmas crackers, Vintage Port and cigars!!
My wish is that your Christmas is delicious, convivial, cosy and fun in the good company of family and friends!