Happy Hump Day Friends!
Before I begin, big New Years Eve birthday shoutout to one fabulous Mother. My Dad is treating us all to the Keg tonight, which I’m super excited for. These is a piece of sea bass with my name on it! NOMZ. I hope we can bring her lots of smiles and love today (of course, this is hopefully every day!) to make your day special because she deserves the best. XO
Tis the day where all the eats shall be revealed and I’m jumpin on the Christmas nomz train over at Peas and Crayons just like the other foodie folks in the blogosphere. If you’re like the rest of us and enjoy drooling over some good holiday food, do yourself a solid and head on over the Jen’s blog and check out the indulgences that went down last Thursday.
I did a recap of the Cross family Christmas a few days ago, but I held off on the food until this special day as Wednesdays are all about the food, so obviously its presentation is most appropriate here, no?
Other than the dinner, I was a bad blogger and only remembered to snap my own lunch that day before the big meal.
After opening presents, my parents had their traditional bacon and eggs breakfast. For my Mom, this means she gets her bacon sammich dipped in a whole lotta ketchup. My Dad does the whole thing up with his bacon, toast and eggs.
Sorry, like I mentioned, no pictures. I was too busy fiddling with my new MacBook Pro. 😉
Well at least I got the main event right?
Here’s the spread the three of us threw together for us all to sit down to.
Mr turkey was hiding over on the counter. We roast the turkey the day before, as you know…we need oven space on the actual day…and then have the white and dark meat separated in two crockpots to keep them warm.
We tend to do buffet style dinners, regardless of whether it’s a holiday or not because we like to ensure people get the food they will enjoy. Lets take a closer peek at some of these dishes shall we?
A newb to our dinner but it was the star by far. My Mom and I have always wanted to make our own stuffing and this year we finally cracked down and did it and almost everyone went back for seconds and thirds of it. We used a recipe my Mom found that included the use of Italian sausage (did I mention that some of these dishes are not going to be the most healthy? Tis the season..) as the major flavour base. For most normal people (I’m excluded from this group as I don’t eat sausage), that would make a dish instantly delicious.
It was actually super simple to make and had very minimal ingredients so it will definitely be something to keep around for next year.
My Mom’s special ham. She makes this pineapple, mustard glazed ham that everyone loves as a secondary protein for our meal. Most of our family snagged a slice of this and I know my parents really love this dish. Once again, not for me as I don’t eat pork in general but I will say that baked pineapple smells amazing!
I wanted to up the veggies this year so I made a few dishes including this roasted mushroom, green bean and onion mix. Very fall typical side dish. Sorry for the ugly picture, it was already dug into by the time I snapped the pic. Nothing special here, just the veggies, some olive oil, garlic powder, pepper and some oven lovin at 400 until roasty.
Those colours though! Another simple roasted veggie dish of asparagus, butternut squash cubes (I bought these already chopped which is the only reason why the skin is off. I would have preferred skin on as usual. Eat yo skin guys!) and beets.
aaannndd for my Mom (she needs her sweet fixin’s too), maple glazed, roasted carrots. All I did for this was plop the carrots in the dish and topped with maple syrup that had been reduced a bit and a few pieces of butter. Again, stuffed in the oven at 400 until fork tender. I had to put foil over top to let them steam a lil bit to speed up the process but they would be just fine without the foil.
Also making their appearance on the table were:
- Scalloped potatoes
- Plain mashed potatoes for those who just like potatoes for gravy boats
- Steamed peas
- Cranberry sauce
- Artisan loaves
- Some gherken pickles for my Nana
So after all of that, this is what I devoured…
Now, for all of you that twitch in your seat just waiting to dive into the dessert table, here is what we served.
An assortment of my Mom and my baking. These are all the normal suspects and everyone in the family has their favourites. Missing from this plate were my Nana’s favourite Chinese chews and my Auntie Wendy’s chocolate drops. Those brown blobs there are a major favourite of everyone. So much so that they disappear directly from the freezer without thawing first. Double chocolate peppermint truffles. Yes, they don’t stick around for very long at all. I actually used to make them for my friends at school when I had the time to do so.
Also missing from this shot was my attempt at these lil guys…
Salted Caramel Peanut Butter Truffles from the Minimalist Baker. I’m using their shot as I forget to take a pictorial AND because mine where half as pretty as theirs. Do you know how hard it is to make those lil balls smooth and non fingerprint-y when dipping them in melted chocolate? Anywho, I followed their basic idea and used the homemade caramel sauce they gave, tweaked a bit, then after balls of that frozen for a bit, I melted some hazelnut peanut butter and coconut oil and dipped them in that while sprinkling them with some leftover toffee bits. After freezing for a second time, they swam in some melted sweetened chocolate with some coconut oil (the coconut oil is what helps for the hard shell as coconut oil hardens in colder temperatures) and let them do their final freeze.
For the sauce, all I did was soak some pitted dates in some water overnight, drained them in the morning and blended them up with about a tsp or two of coconut oil, caramel extract and a lil water to get the consistency that I wanted. Real ingredients and I got the thumbs up on this sauce. Lots of love to the Minimalist Baker for this one!
This caramel sauce was also used to make our experiment of the day…
She was a beauty and so easy and fun to make with my Mom. This recipe was one that my Mom found once again and is kind of like an ice cream cake, but with an Italian twist as the cake part was a panettone .
We were so proud of this creation, despite it not being our own recipe. If you wanna try this, here are the ingredients you need.
- 1 panattone cake. We used a neutral flavour but it would be interesting to try a flavoured one.
- Tube of ice cream. Again we just used vanilla like the recipe said, but it might be cool with another flavour, just match it with you cake and sauces.
- Caramel sauce. We used a slightly watered down version of the one for the truffles
- Chocolate sauce. We bought this.
- Toffee or Skor bits
- Take a large bowl (that can be frozen and is maybe just a touch bigger than the cake) and wrap in saran wrap.
- Cut the bottom of the cake off, about an inch thick. Then cut the cake in half and hollow each half out leaving a nice inch or two border.
- Pour some of the caramel sauce into the bowl, yes on the saran wrap. The recipe called for soaking the cake in it but ours was too thick for that.
- Take your cake halves and stick it to the bowl and use some of the filling of the cake to fill in any gaps. This will be the outside of your cake, so make it look as nice as possible.
- Pour some more caramel into the cake and get it all over the inside of the cake pieces.
- Sprinkle some of the toffee bits around the whole thing.
- Filled the cake bowl about a 1/3 of the way up with your ice cream, add a good drizzle of chocolate sauce and sprinkle with toffee bits.
- Do this two more times so you have 3 layers of ice cream and then place the bottom of your cake that you reserved on the top and fill in any gaps with the final pieces of the cake.
- Saran wrap the top and throw that baby in the freezer. When you are ready to dig in, let it sit out for a few minutes and slice away.
How easy is that? Is it healthy? Absolutely not, but it was a hell of a good time to make and everyone who had some loved it. My parents are still working away at it and I will be taking some to my housemates if there is any left.
Well, that is the end of our holiday feastin. I hope you all enjoyed it and that your Christmas was amazing!
What has to be on the table for your Christmas meal to be complete?
Are you a contributing cook or a pure feaster?