As mentioned in Part 1 (Christmas Eve), we celebrated Christmas Day in Jim + Julie’s new home.
My son, who many of my readers know, is an excellent cook and a food blogger (albeit sporadic these days). He’s also a very good photographer and, as he keeps reminding me, a great son.
I recently said here that I’m still in awe of being in Florida for the holidays so, along with our family celebration and food (of course), I thought I’d share a few images to illustrate just what that means — starting with this open door and sunlight streaming through the house.
Since we eat pasta and fish in some form on Christmas Eve, we’ve always looked forward to a roast meat and lots of wonderful sides on Christmas Day. That’s where I come back into the picture. To accompany the spatchcocked turkey and ham, stuffing etc. that Jim decided to cook this year, I made 3 sides which I will present in separate posts over the next couple of days.
I am a convert to the idea of ‘spatchcocking’ the bird which Jim did superbly with lots of herbs, vegetables and butter. It could not have been tastier or more moist and it cooks a helluva a lot quicker too.
There was a beautiful spiral-cut ham which Nico couldn’t wait to get his hands on, a perfectly moist stuffing, homemade cranberries, and a gravy to-die-for (and I don’t normally use gravy) but Jim made it by pureeing all the vegetables, herbs, pan drippings from the turkey and I know not what else…I’m drooling just thinking about it.
After dinner, it’s more gifts for the kids and Secret Santa for the adults. For the last several years we’d been doing Stab Santa (unmarked gifts which you can steal from each other once opened). But, after a few years, it stopped being fun and people went home with stuff they really didn’t want. This year, we went back to the old draw a name out of a hat and buy a gift for that person. I got lucky!
And my sister’s Broken Glass cake, the one time a year I look forward to eating jello!And now if you’ll excuse me, I’m going to heat up some of those turkey and ham leftovers I brought home because I sure worked up an appetite writing these two posts!
Recipes for 3 vegetable sides to follow. You don’t want to miss them.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.