Christmas Dinner
Dec. 26th, 2009 13:57Christmas dinner was postponed a day because of the snow. As I look out the window now, it's snowing heavily again. Our driveway is drifted shut, and my in-laws - driving a 4-wheel drive Tacoma - are bringing a snowblower. Yea for in-laws with snowblowers!
Our Christmas dinner dishes aren't especially gourmet, we just use different ingredients than most folks. We like turkey, but no Butterball or Tyson for us; ours is a free-ranger from a ranch in California. Cranberry sauce: oh yes, fresh made this morning from a bag of cranberries. Stuffing: bread cubes we cut and dried this morning, pecans, cranberries, herbs from our own garden. We'll roast our green beans, with sunflower nuts and e.v.o.o. Steamed carrots, with brown sugar and dill. All yummy stuff.
For lunch I ate the heart. Sliced thin and fried in e.v.o.o. with salt and pepper. It wasn't bad. I still don't care for liver or gizzard.
I'm in the breathing space between prepping for roasting and letting the bird roast. The giblets (minus one heart) are simmering, for use in the gravy later. The cranberry sauce is done, chilling in the refrigerator. We'll make the stuffing more or less in advance (we don't stuff the bird), but it will go into the chiller until the turkey's out. Butter is melting; aromatics - sage, thyme, fresh celery, fresh onion - will be added in a few minutes.
In my next house, I plan to have two ovens, and a six burner gas range. This b.s. of having to prepare and cook food in shifts is...well...b.s.
Our Christmas dinner dishes aren't especially gourmet, we just use different ingredients than most folks. We like turkey, but no Butterball or Tyson for us; ours is a free-ranger from a ranch in California. Cranberry sauce: oh yes, fresh made this morning from a bag of cranberries. Stuffing: bread cubes we cut and dried this morning, pecans, cranberries, herbs from our own garden. We'll roast our green beans, with sunflower nuts and e.v.o.o. Steamed carrots, with brown sugar and dill. All yummy stuff.
For lunch I ate the heart. Sliced thin and fried in e.v.o.o. with salt and pepper. It wasn't bad. I still don't care for liver or gizzard.
I'm in the breathing space between prepping for roasting and letting the bird roast. The giblets (minus one heart) are simmering, for use in the gravy later. The cranberry sauce is done, chilling in the refrigerator. We'll make the stuffing more or less in advance (we don't stuff the bird), but it will go into the chiller until the turkey's out. Butter is melting; aromatics - sage, thyme, fresh celery, fresh onion - will be added in a few minutes.
In my next house, I plan to have two ovens, and a six burner gas range. This b.s. of having to prepare and cook food in shifts is...well...b.s.