Comfort food orgy day finally arrived and we were well up to the task. J had found a ginormous ham last week and decided that a tryptophan coma was not in our future. So we planned around the ham and made a variety of dishes to compliment it, beginning several days ago: J had started a french onion soup, according to Julia Child’s recipe, with a slight variation- using Havarti cheese for the croutons. Last night, I made my favorite butternut squash, baked in the oven, with butter and Chinese five-spice powder, then blended in the Cuisinart with some cream, salt and pepper, and kept it in the fridge overnight.
We started dinner with the soup, and then had a light salad of mixed greens with tomatoes from the garden, with sliced carrots, diced onions, and sliced peppers, topped off with a sweet vinaigrette that I made, or ranch dressing for some. G & T brought a green bean casserole and cornbread, and we also had fresh collard greens with asparagus, mashed potatoes, home-made cranberry sauce, stuffing with chanterelle mushrooms, and, of course, gravy!
While there were both red and white wines to be enjoyed with dinner, there was also tea for those who preferred, and for dessert, a wide range of pies: pumpkin, made by J’s niece N, a covered apple pie and an open apple pie with cranberries, both made by J… all three of which we enjoyed with liberal gobs of whipped cream on top. And, as well, we also had one of G’s specialties, called buckeyes, which are peanut butter balls, covered in chocolate. I am stuffed. So. Stuffed. Thanks!