Today's New York Times Dining section was a cornucopia of Christmas memories. This homage in a way to Marcel Proust is full of traditional and not so traditional recipes by the section's best writers. There are so many to choose from savory to sweet. All are tasty and can be easily blended into reader's traditions as well.
Most of the section is written in mini article form followed by a recipe.I like the diversity of it all and the dishes are immensely tryable. There are the savory ones, especially the one by Jeff Gordonier. His contribution is a honey glazed ham which has a spin - white miso. Usually holiday hams are awash in ginger ale and/or pineapple however this one calls for the miso along with apple cider and apple sauce.The apple mixture created a crunchy sweet glaze that counter balances the ham's saltiness.Another great piece is the great Frank Bruni's eggplant and pasta. This is a variation of lasagna that his mother made and it involved crisp fried mezzani along with pasta and sauce. It would be good even at a New Year's party too.
Sweets are also represented and some of the Dining section's have given some great ones. Julia Moskin pitches in with an easy Christmas pudding. This is her take on the traditional British kind that doesn't have the rum but everything else. It's a flavorful dessert rich with spices and candied fruits.It doesn't have the liqueur's cloying taste which is refreshing. Another good recipe is Pete Wells ' candied orange peels which have the added zing of rosemary,Of course the holiday wouldn't be complete without cookies and contributor , Kim Severson adds her mother's ginger snap recipe. These are a break from the usual butter cookie ones and provided much needed spiciness to the holiday sweet platter.
There are several other savory and sweet recipes . Go to the Times online to see more. The ones above and those are great additions to any holiday feast.
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