Traditional Haitian Midnight Supper Menu

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Isabelle Fassinou

Traditional Haitian Midnight Supper Menu

Post by Isabelle Fassinou » Thu Sep 27, 2007 9:36 am

Midnight Supper

In Haiti, there are two traditional midnight suppers, one on Christmas Eve and one on New Year's Eve. They ususally last until dawn. The following is an example of menu served during those celebrations. They can be formal family suppers, but they are very often buffets for family and close friends. Throughout the event, consomme and/or stew is served. Before the end of the party, early in the morning, Pumkin Soup is served, along with coffee and croissants or savory turnovers, sor simply with coffee and tosted bread. The dinner on Christmas Day or New Year Day follows a similar but more rigid menu, and is a very formal family dinner.

Cocktail Hour

Rhum Punch, Ti Pike, aperitif, and sometimes Champagne
Vegetable Consomme,
and/or Vegetable stew
Akra, and/or Meat fritters
Canape and/or Choux with seafood filling

Main Course

Table Wine, Champagne
Vegetable Consomme, and/or Vegetable stew
Onion Quiche, and/or Seafood quiche, and/or Quiche Larraine
Fish "Gwo Sel" with Twice Fried Pressed Plantains
Roast Turkey. Hone-Rhum Glazed Ham with Pineapple, and Chichen in Creole Sauce
Tossed Salad and Vinaigrette
Russian Salad or Potato Salad
Macaroni au Gratin and Creamy Corn
au Grating Black Haitian Rice, and/or Rice with Seafood Ring
and Rice and Beans

Dessert Course

Coconut and Cream Pudding
Christmas Log (for Christmas Eve), a layer cake, a Charlotte or aTriffle (New Year's Eve)
Coffee and Liqueurs

(pages 416-417 of Mona Cassion Menager's Book - Fine Haitian Cuisine)

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