There were a few deviations from the British theme. The salad course was not British: baby greens dressed in a terrific orange vinaigrette (recipe below) with orange zest and topped with goat cheese, walnuts and pomegranate seeds.
And Brian's mom brought over a Buche de Noel from Whole Foods that was more chocolate ganache than cake (No complaints here! Bring on the ganache!).
We were all too full and tired by the end of the meal to indulge in the last course, Stilton, pears and port by the fire. So I'll save these for another evening around my parents' fireplace.
Terrific Orange Vinaigrette
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh squeezed orange juice
1 T Dijon mustard
1 t maple syrup
zest from 1 orange--use an old fashioned zester here so you get strips of zest, not a microplane zester