ABigSlice Journal

Planning a Formal New Year's Eve Party

Creating the atmosphere for a party is much like an interior designer creating a room. There are a few things that must be taken into consideration for the party to achieve the desired effect. I am going to walk you through how we arrived at and developed our atmosphere.

Dinner in Europe at Christmas

One of the most wonderful things about the holidays is tradition. It connects us to something more than ourselves, something larger, older. Belonging is nice and with families scattered all over the place homegrown traditions are often hard to come by. We have been very blessed over the past year. We have welcomed new loved ones into our family, and bid others godspeed. And it seems that no matter whether we were laughing or crying, the most memorable times were spent at the table. What follows is a sampling of some of our favorite new Christmas dinner traditions from Europe. Garlic Soup from France, Sweet Potato Stuffed Ravioli from Italy, Pork Roast from Denmark, and Figgy Pudding and Wassail from England. Enjoy them and maybe make them a part of your holiday tradition.

Thank you from A Big Slice
Happy Holidays and Peace on Earth
Ted and Clare

Garlic Soup

In Provence on Christmas Eve, before the midnight mass, families gather for what is called the "gros souper". In accordance with the rituals of the Catholic faith, this is a supper without any meat. More specifically it is comprised of seven meatless dishes which represent the seven sorrows of the Virgin. These dishes are are simple and unadorned.

After the mass the family returns home for the "repas gros". This meal is heavy with game meats, roasts and wine! Christmas Day is filled with more feasting and celebrations so that by the time Christmas dinner rolls around everyone is sated and tired. Now is the time for a simple bowl of garlic soup. Here is our take on that light, but delicious staple.

Garlic Soup

ingredients
4 1/3 cups water
6 garlic cloves, crushed
1 small red onion, chopped
1 teaspoon olive oil
small spring of fresh sage
small spring of fresh thyme
1 egg yolk
6 slices of french bread, brushed with olive oil
salt and pepper to taste

1. In a skillet, over medium heat, saute the garlic and the onion in the olive oil until golden.

2. In a medium sized pot, bring the water to a boil. Add the sauteed garlic and onions to the water and boil for another 10 minutes.

3. Add the herbs and remove the pot from the heat. Allow to steep for another 10 minutes.

4. Remove 1/2 cup of broth from the pot and allow it to cool slightly. Return the pot to the stove and put on a low simmer. Once the 1/2 cup has cooled, add it slowly to the egg yolk. This will prevent the yolk from scrambling. Then stir it back into the simmering broth to thicken it.

5. Toast the bread and place it in the bottom of a soup bowl. Pour the soup over the bread and serve immediately.

Sweet Potato Stuffed Ravioli

There is no hard and fast tradition of serving ravioli on Christmas in Italy. But an Italian friend of mine says that because it is tricky to make her mom only made it from scratch once a year, and that was Christmas. Works for us. So continuing our culinary tour of Europe for the holidays we are proud to present:

Sweet potato Filled Ravioli

filling
1 3/4 pounds sweet potatoes (not yams)
1 1/2 cups grated parmigiano
3 tablespoons fresh parsley, minced
2 tablespoons prosciutto, chopped
1 egg yolk
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
whole milk
1 tablespoon butter (per batch)
1 tablespoon olive oil (per batch)
2 garlic cloves, crushed (per batch)

pasta
click here for recipe and directions

1. Peal the potatoes and cut them into 1 inch cubes. In a large pot over medium high heat, cover the potatoes with water and boil until fork tender.

2. Mash the potatoes with 1/2 cup of the parmigiano. Add the fresh parsley and mix together.

3. Working with one quarter of the pasta dough (in order not to allow the rest to dry out, keep it under a bowl) roll in out into long sheets. Work on a lightly floured surface. Cut the sheet in half. On one half place a heaping tablespoon of the sweet potato mixture every inch and a half. Using your finger dip it into the milk and and circle the sweet potato. This will help seal the ravioli and keep it from coming apart. Gently place the other half of the pasta over the first, and press down between each filling. Cut out each ravioli. Make sure they are sealed. Allow the raviolis to sit, not touching, for at least 30 minutes before cooking.

4. In a large skillet, over medium heat heat butter and olive and crushed garlic. Add the raviolis, enough to cover the bottom. Saute the pasta, just a few minutes until lightly browned, flip and brown the other side. Once they are complete, place in a buttered, covered baking dish in an oven on low heat.

5. After all of the raviolis have been cooked, serve 2 - 3 hot on a plate and sprinkle with nutmeg and salt, remaining cheese and the prosciutto.

6. Makes a great appetizer

Danish Pork Roast

Christmas in Denmark involves placating the mischievous elf, Nisse. This joke playing rascal lives in the lofts of farmhouses. He is especially active around the winter holidays. You probably won't ever see his characteristic gray woolen clothes, red stockings and white clogs. He is far too sly for that! But if you want him to keep his tricks to a minimum, he requires a healthy helping of rice pudding on Christmas Eve.

Danish cuisine is hearty and delicious. On a recent trip to Copenhagen, we were treated to some of the most delicious pork roast we have ever had. We were told it was a Christmas tradition at that house. With many thanks to Birgit, Alice and Steve, here is that recipe.

Danish Pork Roast

4 pound pork loin with rind
salt
pepper
bay leaves

Preheat oven to 450 degrees.

1. Make several slices in the rind down to the meat.

2. With rind facing down, place in a roasting pan. Pour one cup of water over it and roast for 20 minutes

3. Remove water...(may be used for the gravy). Rub the meat side with salt and pepper. Rub the rind with salt and insert bay leaves into the slices.

4. Roast for 30 minutes with rind side up

5. Lower the temperature to 325 degrees and roast another 30-40 minutes. If rind is not crispy...broil for a few minutes until it is ...BUT WATCH IT!

6. Pour out all juice/fat from pan (once again...the gravy). Wrap only the meat part in aluminium foil and let it rest for 10 minutes before slicing.

7. Carve the roast with meat and rind and serve. The rind should be like a delicious covering of bacon.

Figgy Pudding

"Oh bring us a figgy pudding. We won't go until we get some." How many times have you thought, I don't know if I want a figgy pudding or not. And once I get a glimpse of it, I might very well leave. Do stick around, because this traditional English steamed pudding is delicious! In fact the fussy Lord Byron's lips would touch nothing but figgy pudding until he was twelve. And we think we have a problem with getting children to eat.

Figgy Pudding with Custard Sauce

1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten

Custard Sauce (recipe follows)
Sweetened whipped cream (optional)

1. Preheat oven to 325*F (160*C). Generously grease an oven-proof 2-quart bowl or mold; set aside.

2. Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.

3. Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325*F (160*C) for 4 hours, replacing water as needed.

Custard Sauce:

2 cups milk
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butter

1. In saucepan, scald milk and allow to cool.

2. Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.

3. Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.

Makes 12 servings.

Traditional Wassail

I've been singing "Here we come a-wassailing among the leaves so green" since I was a child. I sang the words but it wasn't until I was an adult that I even knew what wassail was. And even then I wasn't sure of the details. Well, if you are like me, then wonder no more!

Wassail is a hot, spiced beverage served in the winter months. It is generally connected with the celebrations of Christmas, New Year's and Twelfth Night. The term wassail comes to us from various sources, one of the most direct being the Old English greeting "Wes Hál" or "be in good health". Recipes vary from family to family as each has their own preference. But typically wassail starts with a base of wine and fruit juices. And just to make sure you are firmly insulated from the cold night air, other additions include sherry or brandy. So the next time you go a-wassailing, just remember...don't wassail and drive.

Recipe

10 very small apples
1 large orange stuck with whole cloves
10 teaspoons brown sugar
2 bottles dry red wine
1/2 teaspoon grated nutmeg
1 teaspoon ground ginger
3 cloves
3 allspice berries
2 or 3 cinnamon sticks
2 cups extra fine sugar
12 to 20 pints of cider according to the number of guests
1 cup (or as much as you like) brandy

1. Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.

2. Insert cloves into the orange about 1/2" apart.

3. Bake the orange with the apples in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.

4. Combine the red wine, cider, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar, apple and orange juice and water in a large, heavy saucepan and heat slowly without letting the mixture come to a boil.

5. Simmer on very low heat for 15 minutes.

6. Strain the wine mixture and add the brandy.

7. Pour into a metal punch bowl, float the apples and orange on top and ladle hot into punch cups.

Makes enough for 15-20 people.