I had friends over for Thanksgiving last w/e but cooked far too rich a meal. 
Roast duck (sour cherry sauce) and, inter alia, too much cream and butter in 
the tater/celeriac mash.  Then I was tempted to roast a few extra spuds in 
the duck fat.  Pudding was a plum/marzipan tatin with whipped cream.
Bad planning!!!!  But they *said* that they enjoyed it.  But since I awoke 
in the middle of the night with indigestion, perhaps they were too polite.

-- 
The power of accurate observation is often called cynicism by those who 
don't have it.   G B Shaw

"graham"  wrote in message 
news:ry2Cm.16028$Lw1.13736@newsfe03.iad...
>I had friends over for Thanksgiving last w/e but cooked far too rich a 
>meal. Roast duck (sour cherry sauce) and, inter alia, too much cream and 
>butter in the tater/celeriac mash.  Then I was tempted to roast a few extra 
>spuds in the duck fat.  Pudding was a plum/marzipan tatin with whipped 
>cream.
> Bad planning!!!!  But they *said* that they enjoyed it.  But since I awoke 
> in the middle of the night with indigestion, perhaps they were too polite.

Easily done, I think. But then it was Thanksgiving, so all can be forgiven. 
I love the sound of each part of your menu - but I guess it might be a bit 
rich in succession!

I'm sure they did love it. Celebration is about indulgence, after all.

Regards, MG

"morning glory"  wrote in message 
news:iu4Cm.1687$SL1.1347@newsfe04.ams2...
>
> "graham"  wrote in message 
> news:ry2Cm.16028$Lw1.13736@newsfe03.iad...
>>I had friends over for Thanksgiving last w/e but cooked far too rich a 
>>meal. Roast duck (sour cherry sauce) and, inter alia, too much cream and 
>>butter in the tater/celeriac mash.  Then I was tempted to roast a few 
>>extra spuds in the duck fat.  Pudding was a plum/marzipan tatin with 
>>whipped cream.
>> Bad planning!!!!  But they *said* that they enjoyed it.  But since I 
>> awoke in the middle of the night with indigestion, perhaps they were too 
>> polite.
>
> Easily done, I think. But then it was Thanksgiving, so all can be 
> forgiven. I love the sound of each part of your menu - but I guess it 
> might be a bit rich in succession!
>
> I'm sure they did love it. Celebration is about indulgence, after all.
>
> Regards, MG
Next time I'll be more careful.  Mind you, with a big basin of duck fat in 
the fridge, the menu will have to include roast taters.  I would like to 
make confit of duck but I haven't found a source of duck legs yet (apart 
from those still attached to the quite expensive ducks).
Graham

graham  wrote:
> Pudding was a plum/marzipan tatin with whipped cream.

Now that sounds nice.  How did it turn out?  Any chance of 
a recipe?

wrote in message 
news:7jsca4F35j327U3@mid.individual.net...
> graham  wrote:
>> Pudding was a plum/marzipan tatin with whipped cream.
>
> Now that sounds nice.  How did it turn out?  Any chance of
> a recipe?

It was a Good Food recipe - dead easy!
http://www.bbcgoodfood.com/recipes/1332/plum-and-marzipan-tart-tatin



Graham

graham  wrote:
>>> Pudding was a plum/marzipan tatin with whipped cream.
>>
>> Now that sounds nice.  How did it turn out?  Any chance of
>> a recipe?
> 
> It was a Good Food recipe - dead easy!
> http://www.bbcgoodfood.com/recipes/1332/plum-and-marzipan-tart-tatin

Looks lovely, although tbh, I've just been put off a bit by the
calorie count!  I hate recipes that show just how naughty the
pudding is.  :'(