A Christmas eve tradition

Christmas is a time when family traditions are observed and passed on to generations. For so many years since I was little I helped my mother prepare Christmas dinner for family, relatives and friends. Moving forward with my own children now, Christmas dinners would still be with my family although this time my mother prepared the feast with her own helper. Picking up from this, I started my own tradition, preparing Christmas eve dinner for my helpers. It's that time of the year when we reverse our roles. My girls set the table and I do the cooking. It's our way of thanking them for helping us with our household throughout the year. So on this occasion, they are our guests and dine in style on our very own dining table before heading off to their own families.

A Birthday Barbecue

March is a big month for birthdays, with four celebrants in the family. On March 6, 2011 we decided to do something different. Out with the sit down dinners this time so we had a barbecue instead. No formal table settings, no special menus, just plain old simple burgers and hotdogs with the usual side dishes of baked beans, corn, potato salad and spaghetti. But flowers always add a nice touch so I chose a bundle of spring flowers to complement two special birthday cupcakes I prepared - citrus cupcakes with buttercream frosting and red velvet cupcakes with marshmallow icing and candy sprinkles. Blessed with gorgeous weather, it was all sunshine and cheers!

Cheers to the birthday celebrants!

An Ermita Christmas tradition dinner

"I can still remember Christmas eve in our family home in Ermita. I helped my mother prepare our annual holiday dinner since I was a child. I would mash sausages for her galantina until they were very fine, dice potatoes and cut chicken inch by inch and chop onions until tears fell from my eyes. Then I would mix them with other ingredients until my arms ached, careful not to mash them for that perfect chicken salad. I patiently drained each can of fruit cocktail and watched her prepare her own natilla, mix them together and crown her salad with swirls of cream and bright red cherries.

I took the challenge of recreating some of these family recipes, styling and plating the same dishes to brighten your visual and gustatory senses. I have recreated our family Christmas tradition dinner for you to experience and enjoy. I hope you do so as we have over the past many years."

I wrote this story to include on the left side of my menu booklet.  Again, it gives it a personal touch, something to transport you to the many years we enjoyed having this dinner.

Festive colors of orange and purple - a break from tradition

My hand crafted menu booklet shares our story

Chicken Galantina

Chicken potato salad with mustard mayonnaise dressing - a favorite!

My lighter version of Callos served with garlic and parsley bread

Lengua with mushrooms and capers now served in a puff pastry

Beef and eggplant lasagna

A lighter glazed fresh fruit salad with creamy natilla

A wedding anniversary dinner for my dear sister

My sister and husband were not big on celebrating wedding anniversaries.  But having started my private dining in 2010, they decided to throw a small, intimate dinner just for family.  Hosting a private dinner for me is not just about the food.  It is a total experience. Leaning towards the arts, I must say I am a very visual person.  While taste is of utmost importance, everything should be pleasing to the eye. So a lot of attention to detail and an added personal touch goes with my style.

I remember very well my sister's wedding.  I was a pregnant sponsor and my only daughter then was a flower girl with a crown of little pink flowers.  In contrast to her very strong personality, her color motif was a very sweet, light pink -"blush" as it is referred to today.  I tried to recreate a very fresh and elegant atmosphere, choosing roses in "blush" coupled with a hand crafted menu that looked like an invitation card.

An elegant table setting brings back memories of their wedding

A virgin cocktail is a must! Orange pineapple spritzer with apples and fresh mint

Crostini with sun-dried tomatoes and chickpeas

Onion Soup

Chicken potato salad with mustard mayonnaise dressing

Grilled lamb chops with lemon spaghettini

Your choice of Bailey's or Limoncello chocolate mousse

The Home Chef... a Private Dinner

It all started with a Christmas dinner for close friends in 2009 (see previous post).  All coming from the south, we refused to brave the holiday traffic in search of a restaurant and so they hatched an idea.  "Why not cook for us and we'll just pay you?"  Were they serious?!?

In June 2010, I launched The Home Chef private dinners in my home. Having participated in two of the food blogger, Anton Diaz's Ultimate Taste Test events where I got the public's approval and had therefore earned the honor of being featured in his blog, I invited him to be the first to try it.  Little did I know that he would ask Nancy Reyes Lumen to join his group.  I welcomed my first guest into my home and after the introductions and a little conversation, I could feel the butterflies in my stomach and tried not to dash off to my kitchen.  Trying to quell my excitement I slid beside my daughter who was taking photographs in the kitchen and let go of a muffled scream in her ear.

"Guess who's here for dinner?!?"
"Who?"
"Oh, just the editor of Cook magazine!"
"Whaaaaat?!?"

Sensing both my apprehension and excitement she went on to assure me.  "Oh mommy, you can do it!"

I gave her a smile and just like that, I went back inside wanting to make sure the other guests had arrived.  Then I returned to the kitchen and went head on with the cooking, praying to God that all turns out well.

I cooked, plated and, after the last course was served, joined my guests, relaxed and just enjoyed the evening.  Nancy excused herself as she had to leave early but not without first asking me if I would agree to be featured in her magazine.  Of course, I was enveloped with a sense of pride and thanked her for gracing my first private dinner.

Not only did I get featured in the Cook magazine, I too was again featured in Anton's blog.  Later on, I was again honored to be included in "Private Kitchens" in Lifestyle Asia magazine and "10 Private Dining Spots in Manila" in www.spot.ph.  Thank you for the features.  It was indeed a pleasure having you as my first guests.

It all starts with the menu, all personally hand crafted for that elegant look...

then the table is set

back in the kitchen, the food preparation starts, fresh tomatoes are ready to be chopped

and while it's roasting in the oven

cocktails are prepared, Orange Pineapple Spritzer with Apples and fresh Mint

and Crostini with Roasted Vegetables and Sardines in Olive Oil

preparing the salad now for service

Arugula Roasted Pepper Salad with Seared Rib-eye Steak

then the rest follow, Pasta with Seafood and Anchovies

Pollo al' Aretina

and to cap the dinner, Bailey's Chocolate Mousse on Graham Cookie Crust

Thank you!

CHRISTMAS '09 DINNER


My menu


Table setting


Personalized Christmas balls


Bacon wrapped Holiday Meatballs


Pan-seared Rib-eye Steak with Arugula Red Pepper Salad


Grilled Tuna Steak with Basil Pesto


Lemon Spaghettini


Apple Cinnamon Cake

MY NEW YEAR'S DINNER
A light spread prepared to enjoy with wine and the New Year's star, champagne!


Salmon Cake


Pasta bar


My table centerpiece


Champagne, the star of the night!