January 1, 2010: I am a part of a mixed marriage — a southern me married to a Pennsylvania Dutch boy. The best of each of our food traditions gets blended in our household, especially at the holidays. We ensure a doubly lucky year by having southern black-eyed peas in the form of a salad with chickpeas, onion, red sweet pepper, and vinaigrette AND the tradition German pork and saurkraut, made in what I believe is the Bavarian fashion with juniper berries, white wine, onion, and a bay leaf. Cheddar yeast bread, broccoli for the saurkraut-haters, and mashed potatoes rounded out our welcome to the new year.
January 2, 2010: Saturday night is often homemade-pizza-and-a-movie night at our house. This week it was bacon and mozzarella pizza and the latest Star Trek movie.
January 3, 2010: Sunday is our day to switch the big meal to lunch and have Every-man-for-himself stuff for supper. Today, we celebrate the Christmas holiday with The Husband’s father and his wife — rather delayed and so something of an anti-climax as we are already looking forward to getting back to a normal routine this coming week, but I suppose it is a last hurrah for the holidays. I made a non-traditional meal, unable as I am to face any more ham. We had pot roast; mashed potato casserole; a broccoli and carrot dish with horseradish cream; and more of the cheddar bread. Dessert was apple or rhubarb pie with vanilla ice cream. This is a great make-ahead meal leaving me little to do after morning worship when we are all hungry and want to sit down as soon as possible.
Tomorrow, regular life resumes. Dinner will be a rushed affair, bookended by business on both sides, but I know hungry people will expect to be fed anyway. What will we eat? I don’t have any idea. If there are enough roast beef leftovers, I imagine they will be re-invented into something — soup? Casserole? Salad? No, not salad. Something hot, certainly.
Now get up and go cook something good.
Veggies with Horseradish Cream
serves 4
hot cooked vegetables to serve 4 — carrots, broccoli, asparagus, cauliflower, or a combination
1/4 c. mayonnaise (I use Hellman’s Light)
1/4 c. sour cream (light is also fine)
1 T. prepared horseradish (not creamed)
2 slices bread, torn into coarse crumbs
scant 1 T. butter, melted
Preheat the oven to 450 degrees. Mix the mayonnaise, sour cream, and horseradish in a small bowl. Turn the hot vegetables into a lightly greased baking dish. Spoon the cream mixture over the top. Mix the crumbs and the melted butter and toss until the butter is absorbed. Sprinkle the crumbs over the cream. Bake for 15 minutes or until the crumbs are brown. Serve immediately. Leftovers do not reheat well.
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