Christmas should be a time fo feasting but also easy recipes to follow. The New York Times has a slew of them for the big day ,from a main course to sides to even a show stopping dessert. These are perfect because of their relative ease. It's not only enjoying the meal but the cooking too.
Newcomer Clare dDe Boer ,a four times James Beard nominated chef and Food writer contributed these gems to today's New York Times Wednesday Food section.She does recommend having family and friends getting involved to make preop time easier and simpler. Her appetizers consist of grilled by guests sausages(these aren't mentioned but you can still do them either in your fireplace or set up on an outdoor grill) The main course is sliced orange duck which consists of braising duck legs with a mix of ginger, anise and orange and cooked until they're so tender the meat falls off the bone. The recipe calls for six whole duck legs (which you can get at your butcher's) and they need to be cooked in batches.One of the sides is simple boiled greens.This involves cooking dinosaur or Tuscan kale .It's boiled until it becomes a paste on the fingers and garlic is added to it. Olive oil is drizzled on top of this along with a sprinkling of sea salt
Another great side is the winter salad. This is a mix of radicchio, Castelfranco lettuce or butter lettuce, Belgian endive and watercress. The dressing is what's make these greens sing.Combine olive oil,red wine vinegar and maple syrup with garlic cloves. MMix with the greens and then adjust the taste. Of course the big side is the rice and squash bombe, A bombe is usually a dome shaped dessert but it's used as a savory dish here.This is a marriage of honey nut squash and basmati rice.Pita bread is used to line the bombe mold before it's baked.Pine nits and cranberries give ti color and flavor along with cumin and slivered almonds. Shallots and crushed red peppers add some zing to it as well. It could easily rival Chef de Boer's dessert, a custardy creme brulee. This one has a tang to it thanks to the addition of creme fraiche or sour cream.It's also a rich custard with six (!!) egg yolks. Like any creme brulee it has vanilla seeds and pods.in it.It's then coated in sugar and "torched to a crispy, crunchy top.
Christmas is a time for feating. Let it be an easy feast with simple prep. It makes for a delicious meal that allows for enjoying the day and the food.
Posts
