The Art of Tradition

With only 9 days left till Christmas many of you are probably starting to panic. I can relate. The combination of a busy restaurant, and societal pressure to execute a Norman Rockwell family Christmas, brings me very close to a nervous breakdown every year.

I am not a big fan of Christmas.  I don’t have aptitude for crafts or decorating.  I am a terrible baker and hate shopping.  I am a workaholic and Christmas is a busy time in the restaurant industry.

For many years my husband and I would decide not to do anything special for Christmas and then around December 20th would be overwhelmed by guilt and throw up some decorations for the kids.

Many years ago my friend Karen Hosie suggested a solution that saved us.  Now my family creates a list of twelve ‘Christmas traditions’ in the middle of November. The list is generated by a complicated, and often disputed, voting system. The goal is to do everything on list between November 15th and January 30th. The only rules are that one thing on the list must be charitable and if something doesn’t make the cut we don’t do it.  None of the usual traditions are a given.

The list changes as our kids grow. Years ago ‘stay up late’ was on the list. One year ‘NOT watching Charlie Brown’s Christmas Special’ made it.  Decorating the house didn’t make it for several years in a row.  This year we bought sweaters together and are going to watch an entire TV series on DVD.  I’m looking forward to the day that “drink rum and eggnog until we are cross eyed” makes an appearance.

The one thing that always makes the list, without dispute, is turkey dinner and ‘snack buffet’.  Snack buffet is a coffee table full of chocolates, chips, nuts, cheese, crackers and chacuterie that the kids can eat without reprisal or lecture.  However, turkey is the one thing that ties our family together at Christmas.

The turkey thing got started years ago when I asked our son Jacob what he most wanted for Christmas and he said “a turkey dinner that looks like the ones on TV.”  I think he imagined that perfect golden bird sitting on a platter garnished by bright green lettuce and red berries carried out by June Cleaver in a frilly apron.  Since I was desperate for a tradition I was capable of executing (all except the June Cleaver part) I spent several weeks researching how to cook the perfect turkey.  Many years have passed since then and I now I can create a perfect TV quality bird every time.

Making a wonderful meal is my favourite Christmas tradition.  It is an epic adventure that brings me great joy.  Making people happy by feeding them good food is is the most basic way to show your love.  So in the spirit of love, tradition and mental sanity at Christmas I am going to share my holiday meal planning strategy.  If you would like any of the recipes listed (including the turkey recipe) I am happy to oblige.  Go to Ask a Chef at Island Chef.ca and I will post any recipe you want, even ones not listed below!

Next week I am going to write about Salt Springers’ holiday feast traditions.  I am curious about what Salt Springers eat for Christmas dinner because I am sure that there are lots of non-traditional menus out there.  If you comment on this post and share a recipe you will win a bag of Holiday Blend Coffee from Salt Spring Coffee Company courtesy of Rock Salt Restaurant.

Schedule of Events for Turkey Dinner

Menu

• Roast Turkey
• Apple, Toasted Pecan and Dried Cranberry Stuffing
• Cranberry Raisin Chutney
• Apple Brandy Gravy
• Bacon Braised Brussel Sprouts
• Lemon Butter Green Beans
• Scalloped Two Potatoes with Guyere and Fresh Parmesan

December 22nd

• Review all recipes and make a shopping list.  Read them several times so you understand what you are doing and do not feel panic.  It is easy really.
• Make a written grocery list and go shopping.  Don’t miss anything.  Again panic is bad.
• It is important for your mental health not to do the above steps on Christmas Eve.

Christmas Eve Day (or on the 23rd if you want)

• Plan what time the turkey needs to go in the oven.
• Plan what time turkey needs to go in the brine.
• Make the brine.
• Make the glaze and put in fridge.
• Make the stuffing minus the stock and put in fridge
• Make cranberry sauce.
• Trim and blanch the green beans (quick 3 minute boil and then into a bowl of ice).  Store in fridge covered in a little ice.
• Make and par bake the scalloped potatoes.  Store in fridge.
• If you are a super keener make stock with the turkey giblets and chicken bits for the gravy.  If not use grocery store stock.
• Make your kids set the table really nice – okay the just do it yourself.
• Put the turkey in the brine.
• Cook the bacon for the brussel sprouts.
• Trim wash and par boil brussel sprouts and store in fridge on ice.  Don’t over cook.  Mushy ‘green balls’ are the worst thing about Christmas.

Christmas Day

• Remove turkey from brine, rinse, pat dry and put covered in fridge.
• Take turkey out of fridge 1.5 hours before cooking and let it warm up to room temperature.
• Get your roasting pan ready with mire poix (which is fancy word for celery, carrots & onions)
• Prepare the turkey for roasting and put in the oven.
• Take turkey out of oven and cover with foil because you’ve got stuff to do for the next 45 minutes and you don’t want it to get cold.  If you are yuppie with two ovens you can cook the potatoes and extra stuffing before you take the turkey out and then just let it rest for 20 minutes while you do gravy and beans.  Then you can have crispy skin.
• Turn up oven to 400 degrees.
• Once turkey is out of the oven put extra stuffing in oven.  Remember to add chicken stock and butter to top.
• Put scalloped potatoes in oven.
• Take stuffing out of bird and place in serving dish.  Microwave to temperature before serving or you will kill your family.
• Make gravy and then strain and transfer to sauté pan and let simmer very low.
• At the last minute when you are almost ready to serve everything pan fry the green beans in butter, lemon zest, fresh lemon juice and diced garlic for just a few minutes.  If you don’t cut your turkey at the table, do this while your prep cook slices the turkey.
• Cook the brussel sprouts on high heat with butter and bacon in a dutch oven.  Just a few minutes….mushy green balls, yuk!
• Bring everything to the table because you are ready!!!