Food of (this) Christmas Past

Here’s to hoping everyone had a wonderful Christmas full of friends, family and food.  I can tell you I personally went through several cycles over the long weekend where I felt I’d never want to eat a thing again – only to be disturbed when my stomach conspired to grow my girth due to it’s seeming endless desire for rich, buttery inputs.
As usual we had a very full house on Christmas Eve and although we didn’t have the high drama of last years wind storms, power outages and roof ripping off – we did eat heartily, drink well and fully rejoice with friends and family.

Christmas morning and opening the gifts was accompanied by piping hot from the oven scones as well as the usual treats.  When we got around to eating breakfast this year I served an Eggnog French Toast with an Apple-Cranberry Compote.  On the side were apricot-mustard glazed venison breakfast sausages I made fresh.  There was a fresh fruit salad and several other tasty treats floating around the table.

Midday we were starting to get hungry (which by my math was just a few hours after breakfast) – so we wheeled out a cheese platter and enjoyed a variety of yummy-ness.  Since Kelli is a fan of goat cheese I had made a special batch for here that was flavored with local maple syrup and our smoked chipotles.  The flavor started sweet, got rich and creamy and then would suddenly finish with some warmth… very good.

Shortly after we finished the cheese platter – played some Wii Sports Resort and Guitar Hero – the holiday hungers returned.  And why fight the always loosing battle to the holiday hungers?  Time for Christmas Dinner.

Christmas dinner this year was a much smaller production as the various family members had to travel and had other commitments – so it was a simple cozy Christmas dinner for 4…  which was a terrific opportunity to try something that, as a person who likes to cook in an adventurous way most of the time was even a massive stretch…  Four pounds of salt piled around a pork roast…  It’s called Roasted Salt-and Spice-Packed Pork Loin

Before we got to the main course we started with a fresh kale salad.  Not something I had ever had before on its own – but let me tell you kale has become a new friend of mine.  It has a terrific taste and texture.  The pine nuts and our own frozen currants from our back yard were perfect toppings with some sliced domestic Parmesan cheese.  Simple pear / white balsamic vinaigrette dressing made this a terrific start to dinner.

As for the roast – well the packing on of the salt and spices was very difficult as it just “felt wrong”.  But – as the recipe and reviews say – the final product was amazing.  The salt quickly bakes into a rock hard shell around the roast…  then as the roast cooks it shrinks inside and basks in the spiced steam it generates.  End result – a very moist and tender, uniquely spiced TERRIFIC pork roast.

We paired the pork with some maple – sherry glazed carrots and Roasted Onions with Gruyère Croutons which were both terrific.  The cool thing with the onions was the magnitude of the different flavors it brought.  Even Kelli – a self proclaimed onion hater – loved this dish.  A bunch of good recipes this year!

So – with the stockings all empty now…  the wrapping paper and bows cleaned up…  the dishes all washed and the visitors all gone…  we look back fondly on the containers in the refrigerator containing the remains of our fortunate Christmas repast.  It’s with fond memories we thank everyone – those who were here – those who were here in thought and prayer – for another wonderful Christmas!