o' tannenbaum

Last night was the first time Vance and I trimmed the tree together - in our house, as family. Vance hadn't decorated a Christmas tree in about 15 years, he was a quick study though. Note, last year's tiny Emerson Pine, decorated while Vance slept on a post-call day.

Our first "big tree."

While we decorated and danced to Christmas music, I enjoyed a scotch 'n soda and Vance had a Manhattan. Traditional cocktails for a night of tradition. Our Christmas cocktail glasses were a gift from  my parents last year. 1950's rocks glasses - I love these! Manhattan for Vance - 3/4 whiskey (Seagrams 7 or other), 1/4 sweet vermouth, dash of bitters. Shake and serve over ice with a cherry. My beverage - Johnny Walker Red with some club soda - twist of lemon.

In keeping with the classic theme, we had turkey Tetrazzini - very tasty. 

12 oz egg noodles

12 ounces mushrooms, sliced

1/2 cup butter

1/4 cup all-purpose flour

1 1/2 cups of milk

1/4 cup cream

14.5 oz chicken broth

1/4 cup dry white wine

3 cups coarsely chopped cooked turkey

1 cup peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Swiss cheese

2 Tbsp lemon juice

salt and pepper

ground nutmeg 

1/3 cup fine bread crumbs

Preheat oven to 375°F. Start heating salted water for the pasta.  Cook the mushrooms in about 2 tablespoons of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside. In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. If water boiling, add pasta. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Grate about 1/4 teaspoon of nutmeg if using, to taste. Transfer the mixture to a buttered 3-quart casserole.  In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Happy Monday all.