Christmas Eve Supper at Hale Pali

Wonderful friends, great food, good wine, Pink Martini's Christmas Album, candle light and lots of laughter make the recipe for a perfect Christmas Eve. The only thing missing was my son! We had fantastic weather all weekend and I cooked for days and days making dozens of different tamales and Chiles en Nogada. I smoked a ham and made a great mustard sauce (see recipe below) to go with it. Our friends brought the rest of the meal and we ate till we could eat no more. Enjoy the pictures of our evening in Paradise.

 

 

 

 

 

 

 

 

 

 

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MUSTARD SAUCE:

·         2 egg yolks, beaten

·         3 tablespoons prepared mustard

·         2 tablespoons white vinegar

·         1 tablespoon sugar

·         1 tablespoon water

·         3/4 teaspoon salt

·         1 tablespoon butter

·         1 tablespoon prepared horseradish

·         1/2 cup heavy whipping cream, whipped

Combine egg yolks, mustard, vinegar, sugar, water and salt in a heavy saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°, about 5 minutes. Remove from the heat. Stir in butter and horseradish. Cool. Fold in cream.