Annual Holiday Banquet
Our favorite event to host is the Saturday after Thanksgiving. We set the table with china and crystal. The day after Thanksgiving, I put on Christmas music and decorate the house for Christmas. Pretty much any knick-knacks that are not Christmas related are put away. The stockings are hung on the mantel.
Everyone brings something to eat and drink and we go around the table saying what we are most thankful for. We've had this tradition for 12 years and love spending this time with some of our favorite people. We are blessed to have such amazing friends in our life. The guest list can range from 12-30 people.
This year, I am especially thankful for
OBAMA! and all the wonderful people I met during the campaign
Family and friends who continue to fill my home year after year, surrounding my table with joy
A new job that I love (and honestly I am thankful right now to have a job)
My faith community at the Church of the Village
Special, special thanks to Zuleika, Jennifer and Suzi who helped by washing and drying dishes and everyone who helped clear the table. Ahhhh - so appreciated!
This year's guest list (and their culinary contributions):
Chris, the love of my life: Turkey (smoked on the grill) with giblet gravy, fruit stuffing, mashed potatoes with garden herb butter
Cassie, my sweet, beautiful, delightful daughter: her traditional mile high Apple Pie
Anne, my mom and Katie, my new step-mom: Gran-Anne's famous cranberry, apple walnut salad
Zuleika, my very good long time friend from high school and former roommate and her husband, Mark: Party platter (came in so handy when the turkey took an extra hour to cook)
Suzi, a very long story about how we came to know each other and became great friends - but she has come to this event for many years, except for the five "dark years" when she lived in Colorado: The most amazing chocolate, whipped cream, domed layer cake
Ed, a college friend who has been to this event EVERY year (except last year when he went to his HS reunion) and his wife, Tasha, who is like a sister to me: Ed's big lasagne (another tradition)
Jennifer, a very cool person who I got to know through her leadership in Hudson County during the Obama campaign: Corn Casserole and Sweet Potato Gnocci
Maggie, Cassie's long time friend since 4th grade - Chris and I are good friends with Maggie's parents (who weren't able to make it this year) and Maggie's friend, Natasha (who is a new US citizen and was thankful that she got to vote for Barack)
Ceallaigh, Cassie's roommate in college for the past two years
I made a vegetarian entree that was originally served to me at Katie and Dave Almroth's house. There were mixed reviews but I love the combination. It is adapted from the NY Times:
Pumpkin, White Bean and Kale Ragout
1 3-pound sugar pumpkin or butternut squash
2 tablespoons unsalted butter or canola oil
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 15-ounce cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 pound kale, center ribs removed, leaves thinly sliced (about 6 cups)
2 ounces grated Parmigiano-Reggiano cheese ( 1/2 cup), more to taste, optional
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
Coarse sea salt, for garnish.
1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.
Yield: 8 to 10 side-dish servings; 6 main-course servings.
