Christmas-time. I love Christmas. (I hate driving around Northeast Ohio for 2 days.)
I have not hosted a single Thanksgiving, Christmas or New Years meal since we moved back to Bay 5 years ago. So I was thrilled when George's Dad, step-mom and siblings agreed to come over for Christmas Eve dinner.
I don't remember what I made or ate before Christmas Eve. I probably involved a lot of eating out while Christmas shopping.
Christmas Eve Menu:
Roasted beet salad <-------- recipe from week 1
Fresh Fork smoked berkshire ham (pre-ordered and picked up 12/20). AMAZING.
Southern style swiss chard
Roasted fingerling potatoes
No pictures. Sorry.
Christmas Morning was spent at my mom's and she made the most incredible Reuben Strata with corned beef, swiss cheese and Fresh Fork sauerkraut!
Then we traveled to the east side for Christmas dinner and more presents. I was tasked with making a side dish for steaks. There were tons of possibilities from the past weeks pick-up. I decided on greens (the kale) and roasted root veggies.
I diced the celery root, peeled and then cut the rutabaga and carrots into small wedges. Tossed with olive oil, salt and pepper and roasted until golden. The celery root was so delicious this way. And I told the kids the rutabagas were french fries and they believed me! Win!
Not a whole lot of cooking went on until New Year's Eve. Enter pork...gotta start the new year off right! (Don't forget greens and black eyed peas...don't mess with southern tradition)
The pork from Fresh Fork was browned, then braised with beer, apple cider vinegar and onion. When it was fall apart tender I simply added Heinen's Two Brothers BBQ and voila. Yum!
I have not hosted a single Thanksgiving, Christmas or New Years meal since we moved back to Bay 5 years ago. So I was thrilled when George's Dad, step-mom and siblings agreed to come over for Christmas Eve dinner.
I don't remember what I made or ate before Christmas Eve. I probably involved a lot of eating out while Christmas shopping.
Christmas Eve Menu:
Roasted beet salad <-------- recipe from week 1
Fresh Fork smoked berkshire ham (pre-ordered and picked up 12/20). AMAZING.
Southern style swiss chard
Roasted fingerling potatoes
No pictures. Sorry.
Christmas Morning was spent at my mom's and she made the most incredible Reuben Strata with corned beef, swiss cheese and Fresh Fork sauerkraut!
Then we traveled to the east side for Christmas dinner and more presents. I was tasked with making a side dish for steaks. There were tons of possibilities from the past weeks pick-up. I decided on greens (the kale) and roasted root veggies.
I diced the celery root, peeled and then cut the rutabaga and carrots into small wedges. Tossed with olive oil, salt and pepper and roasted until golden. The celery root was so delicious this way. And I told the kids the rutabagas were french fries and they believed me! Win!
Not a whole lot of cooking went on until New Year's Eve. Enter pork...gotta start the new year off right! (Don't forget greens and black eyed peas...don't mess with southern tradition)
The pork from Fresh Fork was browned, then braised with beer, apple cider vinegar and onion. When it was fall apart tender I simply added Heinen's Two Brothers BBQ and voila. Yum!
This, I brought to our New Year's Eve party. 12:35 and I was in bed.
New Year's day we headed to George's mom's for Pork Roast and my first attempt at Hoppin' John.
I kind of winged it with what I had on hand. Fresh Fork Bacon (of course), chicken stock made from fresh fork chicken a few weeks ago, greens, black eyed peas. Ahhhmazing. Oh, and the sauerkraut added the perfect acidic balance. (This coming from a girl that was not particularly fond of sauerkraut!)
1 pound bacon cut into 1/2 inch lardons
1 bunch greens (collards in this case)
2 cloves garlic, minced
cayenne, to taste
salt and pepper, to taste
1 pound black eyed peas (soaked over night)
1 cup chopped onion
3 TBSP chopped green onion
3-4 cups chicken stock
1 or 2 bay leaves (turkish from Penzey's are the BEST)
Sauerkraut (FINALLY used it!)
*seve over rice if desired (we so desired)
Render bacon in cast iron Dutch oven until almost crisp. Remove with slotted spoon and set aside.
Sautée onion in bacon fat until translucent. Add garlic and green onion and cook for 2 more minutes. Add greens and sautée until tender. Season with salt, pepper and cayenne if desired.
Add black eyed peas, bacon, bay leaves and chicken stock (enough to cover peas, etc.) season with salt and pepper, to taste.
Simmer until black eyed peas are tender, adding more stock or water as needed.
Serve over rice.
Pork, greens and black eyed peas. Happy, and prosperous New Year to you!
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