Who's cooking / baking for the holidays?
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My extended family likes Brussels sprouts this way:
Halved, sheet pan, 425 degree oven. Drizzle liberally with olive oil, and less liberally with toasted sesame oil, a good grind of salt and pepper. Roast 10 minutes, stir. Roast 5 minutes, stir. Add Chinese sausage (lap xiong, sliced on the diagonal in 1/4” pieces, number of sausages up to you), drizzle all with oyster sauce. Stir. Roast 5 more minutes. They’re done, tender, some crackly leaves for interest. Delish!
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So my sister family visited yesterday and we had beef, new potatoes, roast veg again and leftover goose & gammon
Desert was brought, including a marscapone lemon delice which has a white chocolate biscuit base (top, Waitrose £18) that melts in the mouth as the huge lemon flavour overwhelms; also chocolate snowflakes and macarons.
And of special note, a home-baked blueberry topped lemon cheescake. Gluten free, no vegetable oils, very nice complementary flavours and everyone could eat it.
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Went to a friend’s house for their traditional new Years meal - Bavarian style sauerkraut and roast pork.
Sauerkraut, and fermented foods in general , are having a moment, but it’s a pretty assertive flavor and hard to incorporate in the day to day menu. This stuff is different - I could eat it every day.
I recommend omitting the caraway seeds.
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