Saturday, December 29, 2012

the hap-hap-happiest season of all

How does Christmas always go so fast? A week of eating, drinking, cooking and enjoying time with family - what a great holiday! I really need to get better at taking more photos - but here are a few that made it (and some recipes).
Adapted from Martha Stewart's recipe - what is Christmas morning without Bloody Mary's?
4 cups tomato juice
juice of 1 large lemons
1 to 2 tablespoons Worcestershire sauce
1 heaping tablespoon prepared horseradish
2 cloves garlic, passed through a garlic press
2 teaspoons coarsely ground pepper
1/2 teaspoon Tabasco sauce
1 teaspoon ginger, grated
vodka, to taste
lemon wedges, for serving
celery sticks, for serving and munching
Mix ingredients well and pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery and a large lemon wedge.

The first night my parents were here, we had Julia Child's Beef Bourguignon with a zesty French salad. The vinaigrette was adapted from La Bonne Soupe in New York City.
2 cloves garlic, finely minced

1 shallot, finely minced
1/3 cup good white wine vinegar
2 teaspoons dijon mustard
1/2 cup EVOO
S&P to taste

Christmas Eve hors d'oeuvre - Bosc pears wrapped in prosciutto ham with some balsamic Blaze (reduced balsamic vinegar) underneath. This recipe is from A Cozy Kitchen
great blog.

Traditional Christmas Eve cheese sampler (clockwise from the top), Black Creek sharp cheddar, Rogue Creamery Gorgonzola, Murray's Drunken Goat cheese. Served with grapes, berries and Harry & David Pepper Jelly. We also had Whole Foods smoked gouda and caramelized onion dip (so good).
The main event - 16 pounder, stuffed with Mary's Famous Stuffing.
Mary's Stuffing
loaf of white sandwich bread (I tend to use the store brand - most generic white bread possible), torn into small pieces and dried for about a day
1-2 yellow onions, diced
4 stalks celery, chopped
1-2 eggs, lightly beaten
2-3 tablespoons marjoram
2-3 tablespoons sage
2-3 tablespoons thyme
about 1/2 cup of fresh parsley finely chopped
S&P to taste
Combine ingredients in a large bowl and mix well. Place stuffing inside turkey - you will have some leftover that can be baked in the oven in a covered dish (about 20-30 minutes at 350 degrees). Fresh herbs are the preference (but we actually used dried).
The Master Chefs
Only Mary and Bill could be photographed as Vance was at the hospital, Billy was inhaling the brie with current jam, and I was still in my pajamas (at 8:30 p.m.). Merry Christmas to all!

No comments:

Post a Comment