Entries from December 2010 ↓

Christmas Food Open Thread – Hits and Misses at table

Eating at this time of year is often spoken of as if it’s some kind of naughty thing – in a world where high fructose corn syrup invades every aisle of the supermarket, some are eager to pile shame on centuries old traditions of festive indulgence.

Well, they’re idiots. Give me the life where a family celebrates each other’s company with day after day of endless deliciousness or where a group of vegan friends build their own traditions, blowing each other’s minds with tables laden with goodness, year after year.

In this spirit, contributor Anthony has suggested an open thread on Christmas food failures and successes – he’s going to tell us about curing his own ham, which I’m pretty excited to hear about as it’s something I’d love to do.

As for me, this year’s failure was the Coffin Bay Oysters, which were not fresh enough. Boo! My sister in law had bought them (opened) the day before, they’d been in the fridge the whole time (wrapped) but they smelt odd and had a weird black slick on the shells. That’s why the flesh is still there under the piles of crayfish, served with butter melted with a touch of their mustard – sublime, and all the sweeter for the oyster disaster.

Despite being a bit crook (nothing serious, don’t worry) I still managed to glaze the ham, but instead of leaving it to marinate for hours and hours I whipped up something in five minutes. Fortunately I reaped the benefits of years of consistent kitchen-pottering and pantry-filling, basing the glaze on a tart apricot sauce made from our own apricots. Sadly, the aged tree has since had to be cut down and the sauce will never be the same – your own apricots always make the best sauce.

This year’s real triumph however was a masterpiece of Christmas leftovers, the ham and prawn bahn xeo:

All the virtues of using up the leftovers, with lots and lots of crunchy fresh things and a zingy sour-and-hot sauce. Perfect Boxing Day fare. Rather than include chillies in the sauce, they were on the side and the kids loved them too. Based on this Ottolenghi recipe from Plenty.

Open thread, so at it – what did you get right and wrong this Christmas?


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