Christmas for us always starts with homemade French brioche dough, usually in the form of a cinnamon pecan coffee cake. This year the kids wanted cinnamon rolls. Either way, it's the same recipe; the coffee cake is just much more aesthetically pleasing. Start with Julia Child's basic brioche recipe and after letting it rise add your fillings and give it a second rise. Tons of butter, of course, but that's to be expected. Recipe can be found in Julia Child's The Way to Cook.
A new twist on homemade humus....serve warm and add ful on top and serve with pita wedges and chopped egg and chopped onion. The ful is basically made the same way as humus, but with fava beans instead and I left it a bit chunkier to add some texture. Recipe by Yotam Ottolenghi, on line.
Basic pork tenderloin with "horseradish sauce".
Lamb shoulder roast cooked slowly, then pulled. Seasoned with garlic and fresh rosemary, olive oil, salt and pepper. Served with a side sauce of capers and mint.
Fresh roasted golden beets and onions.
Another new recipe by Yotam, basically just mixing red quinoa and wild rice with dried cherries, chopped pecans, scallions and a light citrus sauce served over tangy arugula.
Gearhart's Fine Chocolates provided the dessert, a chocolate buttermilk cake. Awesome! Yes, that is 24 karat edible gold on top!!!!
Love the holidays. Love the food. Love the friends and family. Until next year....Bon appetit!
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