Friday, January 3, 2014

Christmas Eve, 2013

December 23, 10:15 p.m.
Godiva Chocolates, Bayshore Shopping Centre

"Hi! Welcome to Godiva! What can I help you with?"
"Hi, yeah, we're just here to buy ourselves some truffles for dessert tomorrow night."
"Oh.... OK."



December 24, 5:00 p.m.
Our kitchen

"That's a lot of mushrooms."
"Well, it is mushroom soup."

6:00 p.m.

"Wow, that soup is a little boozy."
"Did you put booze in it?"
"Yeah, like 1/3 of a mickey of brandy."
"Well, then."

6:30 p.m.

"Good soup. I love mushroom soup."



6:45 p.m.

"I'm putting the elk roast in now. It says online to cook a 1.5 pound roast for 12 to 15 minutes, and this one is just over 3 pounds, so I figure... 25 minutes?"
"That doesn't seem long enough."
"No, but they say not to overcook it or it gets tough. We want it to be rare, no more than 125 degrees inside."

7:10 p.m.
"OK, so the meat thermometer is reading... 80 degrees. Well then. I guess it needs a little longer."

7:15 p.m.
"Now it's reading 90."
"It's OK, I'm not starving."
"Good thing we had the soup."

7:30 p.m. 
"Aaaaannnnd... 110! I figure ten more minutes now."
"OK, but be careful not to overcook it. You sure it needs that long?"
"OK, OK. Seven more minutes. If the meat is even half as tasty as this sauce I just made, it's going to be AWESOME."

7:38 p.m.
"125! OK, 130 now. Whoops. Now we let it rest. I'll warm up the potatoes. Can you open the wine?"

7:50 p.m. 
Sounds of chewing and the clink of cutlery
"Mmmmmmmmmm. This is SO GOOD."
"I know. Oh my God."



8:30 p.m.
"Wanna watch Die Hard?"
"You KNOW I do."

9:30 p.m.
"Yippie ki-ay, motherf***er!"
"Good truffles."
"Mmm-hmm."

Midnight
Snoring

Elk roast with blackberry balsamic sauce
3.5 lb elk loin roast (we sourced ours from The Elk Ranch in Carp, Ontario)
1 tbsp vegetable oil
1 clamshell container blackberries
1/2 cup vegetable broth
1/4 cup good balsamic vinegar
2 tbsp liquid honey
3 tbsp cold butter, cut into pieces

In a large skillet heat the oil over high heat. Sear the elk well on all sides until browned, then place in a roasting pan. Place in a preheated 425 degree oven and immediately reduce heat to 350. Roast for approximately 40 minutes (depending on your oven and the thickness of your roast; begin testing for temperature after 30 minutes) until the internal temperature reads 125 degrees Fahrenheit. Rest the meat under foil for ten minutes, then slice and serve with sauce.

While elk is roasting, bring the broth and vinegar to a boil in a heavy-bottomed saucepan. Whisk in the honey and simmer over medium-high heat until reduced by at least one third; sauce should lightly coat the back of a spoon. Whisk in the butter, one piece at a time; sauce will thicken more and become glossy. Keep warm and serve with sliced elk.

We ate this with simply roasted baby potatoes and steamed green beans, but any starch and veg would work just fine, I think.

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