Turban Squash for recipe below
In the past 6 years I have not made a single Christmas dinner. From a self proclaimed "foodie" that is a rather large statement. Not being the matriarch of my own family, who happen to live over 3,000 kilometers on the other side of the country, has forced me to think more deeply about the importance of family and about my place beyond the stove. Since the holidays do revolve around food it is sometimes hard to relinquish the main event but the biggest challenge to overcome would be the lack of leftovers!!
Never does food become as important as it is during the holiday season when we are faced with an overwhelming variety of food related events and family get-togethers. For the past several years I have been "farmed out" to friends homes for the "BIG" day. I appreciate, more than our hosts will ever know, being part of each and every one of their families even if it is just for this one day. They have always made L'il Burnt Toast and I feel an integral part of the family unit from the pomegranate seed spitting grandmother, to the shiny, smiling faces of grandbabies to the heartwarming fires and generous hearts.
The winner of the Tate's Bake Shop 3-cookie trio and the cookbook is Michelle of All Wordy and Junk.
This year will be no different. I will be flying to a city north of here to spend Christmas with L'il Burnt Toast and her future in-laws. Picture twelve of us around the table as a close knit family unit. There will be laughter, a meeting of cultures in food and language from a dear family that I have gotten to know over the past few years. A family that has embraced my daughter and welcomed her with open arms.
Traditionally turkey dinner consists of tried and true family favourites from traditional roast turkey with grandmothers bread dressing, creamed peas and onions, Boursin mashed potatoes and squash and an endless variety of culinary experiments that have always kicked our kitchens into high gear. That kind of stepped-up home cooking speaks to me, as I have a hard time summoning the effort to make something unless it’s going to taste a little better than we might expect from the dish.
When have you ever known More Than Burnt Toast not to go beyond the ordinary. In my advanced years I feel I have learned a lot and stepped up to the plate on many culinary occasions. These recipes below perfectly embody my love for the "tweak" even if Christmas dinner will be filled with traditional family favourites. This is what I might serve if I were breaking from the traditional!! Maybe we can start with a Smashing Pumpkin Martini, or a Sparkling Cranberry Tea Cocktail.
Photo and recipe from Saveur
From there move on to a starter from Alain Chapel. This innovative "cappuccino" is a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. I have a mini frother for individial cups which would work perfectly.
Recipe and Photo from Martha Stewart
Photo by Joanne of Eats Well With Others
To switch it up a bit, I decided to forgo a stuffing and replace it with a savory bread pudding. I poked around on the Internet and found a recipe for leek bread pudding from Thomas Keller’s cookbook “ad hoc at home” on Joannes site. Caramelized leeks, layered with toasted bread, cheese and custard that could be breakfast, lunch or dinner. It’s my kind of dish.
Next perhaps I would move on to a dish of Broccoli Sauteed in Wine and Garlic, or Sage Mashed Potatoes for your favourite gravy accompanied by a classic dish of roasted squash with a bit of a twist. No photo here but a recipe from Vancouver chef Nathan Fong. In this recipe, three varieties are roasted to bring out their natural sugars and then brushed with a spiced honey butter mixture to make them more tantalizing. As a young kid, I detested any squash what so ever (besides spaghetti sqaush of course). This recipe certainly makes it more appealing. Leaving the skins on the squash give this dish its appeal. Hopefully your kids will love this one!Here's the recipe....
**Baked Trio of Squash**
1 small turban squash, cut into 1-inch thick slices and seeds discarded
1 small butternut squash, cut into 1-inch thick slices and seeds discarded
1 acorn squash, cut into 1-inch thick slices and seeds discarded
2 tablespoons melted butter
salt and freshly ground pepper, to taste
1/3 cup butter
1/3 cup honey
½ teaspoon ground ginger
pinch ground cinnamon
pinch ground nutmeg
****************
Preheat the oven to 350F.
Lightly brush the squash slices with the 2 Tbsp. of melted butter. Place on a parchment-lined baking sheet. Season with salt and pepper. Bake until the squash is tender, about 35 to 40 minutes, turning once and basting with a little more butter.
Melt the 1/3 cup of butter in a small saucepan over medium heat and add the honey, ginger, cinnamon and nutmeg. Heat until well combined.
Remove the squash from the oven and brush with the honey-butter mixture. Arrange on a serving platter and serve.
Serves 6 to 8 as a side dish
and for Dessert......it speaks for itself...
Next perhaps I would move on to a dish of Broccoli Sauteed in Wine and Garlic, or Sage Mashed Potatoes for your favourite gravy accompanied by a classic dish of roasted squash with a bit of a twist. No photo here but a recipe from Vancouver chef Nathan Fong. In this recipe, three varieties are roasted to bring out their natural sugars and then brushed with a spiced honey butter mixture to make them more tantalizing. As a young kid, I detested any squash what so ever (besides spaghetti sqaush of course). This recipe certainly makes it more appealing. Leaving the skins on the squash give this dish its appeal. Hopefully your kids will love this one!Here's the recipe....
**Baked Trio of Squash**
1 small turban squash, cut into 1-inch thick slices and seeds discarded
1 small butternut squash, cut into 1-inch thick slices and seeds discarded
1 acorn squash, cut into 1-inch thick slices and seeds discarded
2 tablespoons melted butter
salt and freshly ground pepper, to taste
1/3 cup butter
1/3 cup honey
½ teaspoon ground ginger
pinch ground cinnamon
pinch ground nutmeg
****************
Preheat the oven to 350F.
Lightly brush the squash slices with the 2 Tbsp. of melted butter. Place on a parchment-lined baking sheet. Season with salt and pepper. Bake until the squash is tender, about 35 to 40 minutes, turning once and basting with a little more butter.
Melt the 1/3 cup of butter in a small saucepan over medium heat and add the honey, ginger, cinnamon and nutmeg. Heat until well combined.
Remove the squash from the oven and brush with the honey-butter mixture. Arrange on a serving platter and serve.
Serves 6 to 8 as a side dish
and for Dessert......it speaks for itself...
Dark Chocolate Panna Cotta with Blackberry Port & Balsamic Glazed Cherries, Crème Fraîche, and Almond Tuile
Recipe and photo from EAT Magazine
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