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Christmas Salmon & Pasta Salad 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<\/a>. 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. (Click on … Continue reading
\n![\"Christmas](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2015\/08\/IMG_0361.jpg\")
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\nThe 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.
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\nChristmas Goose (but not really for Christmas)
\n![\"Goose\"](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2015\/08\/Goose1.jpg\")
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\nI was craving roasted potatoes. You know, crispy on the outside, creamy on the inside? So I had no choice but to roast a goose \u2013 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!
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\nBoxing 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.
\n![\"French](\"https:\/\/ethnojunkie.com\/wp-content\/uploads\/2015\/08\/French-Toast.jpg\")
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\nChestnut Soup
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\nRoast Turkey and Gravy (plus four extra thighs because everyone loves dark meat, of course!) with Cornbread Chestnut Stuffing, Apples and Currants
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\nCranberry Sauce with Kumquats, Black Walnuts and Chambord
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\nDandy Brandied Candied Yams
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\nMaple Sugar Acorn Squash with Spicy Pepita Topping
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\nRoasted Brussels Sprouts and Jerusalem Artichokes with Crispy Soppressata and Grated Parmigiano Reggiano
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\nSavory Corn Pudding
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\nAs served…<\/p>\n<\/a>
\n…and fresh out of the oven. It’s a signature recipe of mine that uses frozen corn \u2013 evaluated and actually better than fresh for this \u2013 as well as Cope’s dried sweet corn. I marvel at the way the snipped chives always find their way to the top. Did I mention that half a pound of butter and more than a pint of heavy cream were ingredients as well?
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\nScalloped Potatoes with Leeks and Bacon
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\nAs served…<\/p>\n<\/a>
\n…and fresh out of the oven. Only a pint of heavy cream and a pound and a half of bacon went into this low-cal dish. \ud83d\ude1c
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\nCornbread is happiest when it’s made in a cast iron skillet.
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\nSkillet Cornbread with fresh sweet corn, cheddar cheese, cilantro, jalape\u00f1o, and more: my special recipe
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\nHomemade Pumpkin Pie
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\nYes, from a real pumpkin, not a can \u2013 a decadently rich recipe I\u2019ve been tweaking for years that I\u2019m finally happy with. Topped with buttery, crunchy toasted pecan brittle (yep, that\u2019s homemade too) and the obligatory whipped cream.
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\nHow I do Deviled Eggs for Easter
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