Monday, December 27

What's for dinner? (Christmas Dinner)

For Christmas, my wonderful husband gave me a new camera!  It has a "food" setting!!  And it took these beautiful pictures...
Merry Christmas morning from the Hennefers!
Bob and I had two Christmases this year - with his family on Christmas Day, and with my family when they came the day after.  I cooked dinner for Christmas 2.0.  I walked around the grocery store on Christmas Eve with a cart empty except for a ham.  I had no idea what else to serve.  Potatoes?  Macaroni and cheese? Salad?  No idea.

I was tired of turkey, mashed potatoes and stuffing.  I didn't want to worry about lumpy gravy or dry turkey.  I wanted color and strong flavors and excitement.  I wanted something I'd never made before.

So I made asparagus.  And baked sweet potatoes.  And rosemary roasted potatoes.   And it was gooooooooooood.  My family isn't a vegetable eating family.  Green was not the primary color on our family dinner table (or Bob's) growing up.  We eat them if they're served to us, but veggies are not something I feel adventurous about cooking.  After yesterday, that's going to change.

The asparagus was slightly spicy and flavorful.  The sweet potatoes were delectable and tender.  The roasted potatoes were firm and tender and had the perfect hint of rosemary.  Rustic.  Delicious.  Perfect!!

Roasted Rosemary Potatoes
5-6 russet potatoes
1/3 cup olive oil
2 teaspoons kosher salt, to taste
1-1/2 teaspoons ground black pepper, to taste
1-1/2 tablespoons rosemary

Preheat your oven to 425.  Cut the potatoes into 1/2 to 1 inch pieces and put into a large bowl.  Drizzle with the olive oil, salt and pepper.  Mix well so that all the potatoes are covered.  Spread onto a parchment covered baking sheet and sprinkle with the rosemary.  Bake for 30-35 minutes, until tender.  

Glazed Sweet Potatoes with Walnuts
(from Food & Wine Annual Cookbook 2010)
5-6 large sweet potatoes, peeled and chopped into 1 inch pieces
1 cup brown sugar
6 tablespoons butter
2 teaspoons cinnamon
1/4 teaspoons nutmeg
3/4 cup chopped walnuts

Preheat the oven to 400.  Spread the sweet potatoes in a baking dish and cover with 1 cup water, cover with foil and bake for 25 minutes, until tender.  Meanwhile, melt together the butter, brown sugar, cinnamon and nutmeg until bubbling.  Remove the sweet potatoes from the oven and drain off the excess water.  Pour the brown sugar mixture over the potatoes and stir to coat. Stir in the walnuts.  Return to the oven for 10 minutes, until tender.

Mustard and Mayonnaise Glazed Asparagus
(from Food & Wine Annual Cookbook 2010)
1/4 cup mayonnaise
1/4 cup spicy mustard
1/4 cup olive oil
3 tablespoons lemon or orange juice
1 clove garlic, minced
2 teaspoons kosher salt
2 teaspoons ground pepper
1 pound asparagus

Preheat your broiler to 400.  In a small bowl, whisk together the mayonnaise, spicy mustard, olive oil, orange juice, garlic, salt and pepper.  Pour over the asparagus, stirring to coat.  Place on a parchment lined baking sheet and broil for 10 minutes, until tender.

1 comment:

  1. What a beautiful family! The food looks so yummy!


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