The Old Colony Club of Plymouth hosts a magnificent Twelfthnight Gala on the Saturday closest to January 6th, the twelfth night of Christmas. These events pack the house and we set out the finest goodies!
We enjoyed a series of courses over the evening, with different themese to each of three rooms and passed hors d'ouevres in between the courses.
Here's what we had:
Cheeses
Cypress Grove Humboldt Fog (California), "Red Cow" Parmigiano-Reggiano (Italy), Brillat-Savarin and Brie (both France), Cabot two-year aged Cheddar (Vermont)
Charcuterie
- Mushroom Pate
- Jambon Persille
- Terrine de Canard
- Pate en Croute
- Pate de Campagne
Crudites
a beautiful green and white assembly in the Red Room, and a magnificent Le Grand Aioli in the Snug
Seafood
- Caviar Service
- Cold Poached Salmon
- Lobster Salad
- Cappon Magro
Roasts
- Smoked Turkey Breast with an Orange-Cranberry Relish - the turkey breast was from Blood Farm
- Glazed Ham with a Cumberland Sauce - the ham was also from Blood Farm
- Tenderloin Sliders Rossini with Sauce Perigueux and Sauce Madere - the sauces were built from a base of demi-glaze made by Erik at Piantedosi Butcher Shop in North Plymouth
How it was served
The cheeses, charcuterie, and crudites were set out before guests arrived. The seafoods were revealed after about three-qurters of an hour, and the roasts about three-quarters of an hour after that. Between the courses there were rounds of canapes.
The Passed Canapes
- To start: Pumpkin-gruyere gougeres, panzerotti with bottarga, cucumber topped with feta, smoked liverwurst with red onion on pumpernickel
- Before the seafoods: oysters on the half-shell, shrimp cocktail, red caviar and sour cream in blini
- Before the roasts: Parmesan-onion canapes, olive crostini, Mushroom and caramelized onion on polenta, seared foie-gras
Some time after the roasts, the Champagne Toast called the attention of the guests to the Presidents Room. Incoming President Tim Shobbrook gave three toasts, starting with one to outgoing President Jim Stanne. Then we brought in a flaming Christmas Pudding followed by a fleet of forty pastry swans.
During the toasts, the savories were cleared away and the sweets were revealed.
Sweets
In addition to the Christmas Pudding with Hard Sauce, we enjoyed
- Savoy Cake
- Nesselrode Pudding
- Buche de Noel
- Pastry swans (made by Gabby at Local Yolk Co.)
- Three BonBons Platters overflowing with marrons glacees, marzipan, fine chocolates, petit-fours, glazed apricots, Turkish delight, Jordan almonds, and more!
Drinks
All of this was washed down by copious quantities of wine, cider, Madeira, Port, Sherry, and a pin each of pale ale and doppel-alt ale brewed by Independent Fermentations of Plymouth.