Yes, I cook for the holidays. ALL the holidays. And some folks have asked me for photos from years gone by so I’ve included them here just to show you what I was up to in those days.
Christmas Salmon & Pasta Salad
The salad itself was tasty, but I wanted to show you this for the presentation. It was done for a Christmas party, so the dill surrounding the dish represented a wreath. But look closely at the garnish: I made the tiny red stars using a star shaped paper punch on a dried chili pepper.
Christmas Goose (but not really for Christmas)
I was craving roasted potatoes. You know, crispy on the outside, creamy on the inside? So I had no choice but to roast a goose – shown here with a glaze of sea buckthorn, apple, cinnamon and goose juice, er, jus. Later, I transformed some of the meat into goose confit. That kale posing for the photo quickly became creamed kale. That and the goose were perfect accompaniments for my roasted potatoes – for which there was plenty of goose fat. Yum!
Boxing Day Brunch. Hmm – guess I was back on the use-up-the-leftovers kick. Eggnog French Toast with ginger liqueur-infused whipped mascarpone over a pool of persimmon coulis; freshly grated nutmeg on top.
Thanksgiving is a family affair and it takes over a week to shop for and prepare what has become an over-the-top family tradition. Not to mention Thanksagaingiving, another tradition in my clan, which you can read about here.
Roast Turkey and Gravy (plus four extra thighs because everyone loves dark meat, of course!) with Cornbread Chestnut Stuffing, Apples and Currants
Cranberry Sauce with Kumquats, Black Walnuts and Chambord
Dandy Brandied Candied Yams
Maple Sugar Acorn Squash with Pepitas, Crunchy Cornbread Topping
Roasted Brussels Sprouts with Crispy Sopressata, Grated Parmigiano Reggiano and Balsamic Vinegar
Savory Corn Pudding
Scalloped Potatoes with Leeks and Bacon
Cornbread is happiest when it’s made in a cast iron skillet.
Skillet Cornbread with fresh sweet corn, cheddar cheese, cilantro, jalapeño, and more: my special recipe
How I do Deviled Eggs for Easter