Growing up I always remember holidays spent at Grandma and Grandpa Anaya's house with lots of family, tons of food, and a crackling fire stove to stand by. My Dad would raid the dish of black olives (sometimes sticking them on our little fingers for us to munch on) while my Mom and Grandmother stuffed celery stalks with a tapenade like mixture of cheddar cheese, onion, and olives.
As luck would have it, I was rummaging through a cookbook my parents own that I consider to be the end-all-be-all cookbook when a piece of paper fell out that contained my Grandmother's original stuffing recipe! This was a quintessential piece of my memories. A bright orange stuffing with little black olive rings in it that never really seemed to taste the same way twice. Growing up it was a little odd, but I miss it like none other now.
Typically I like to cook for other people and not only myself, so as usual, I am aiming for the WOW! factor with the meals this year. I will attempt to introduce my parents to leek and fennel mashed potatoes, as well as a persimmon cranberry sauce rather than the A-typical cranberry sauce that retains its tin can shape and ridges. We shall see how that goes. For Christmas I am also going to propose a slight change from the traditional Christmas ham we serve. Don't get me wrong, I love the brown sugar ham my Mom makes with a passion, but I might see if I can squeeze in a small duck for a little different flare to the menu (Mom, if you read this, the ham is still "a go"). It would be a miracle if I could sell them on having oysters and pate de foie gras (goose liver pate).
Another little treat I may attempt is a traditional French dessert, La Bûche de Noël (Yule log)! This is simply a jelly roll like sponge cake rolled with jam or pastry cream, then covered in a chocolate frosting to look like a fallen tree log. There is an interesting history behind it, but won't get into that unless requested. Sometimes this treat is served with meringue mushrooms adorning it like the fungi that grow on fallen limbs. I might have to forgo that, but if time allows then I may give it a shot.
Stick with me through the holiday season and we will have you stuffing your own cornucopia with delicious treats for your parties and gatherings. Just remember, the food you make always tastes better when it's made with love and a dash of fun.
Thanks for reading and wishing you best eating,
Bon Appétit!
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