Food
Start a New Family Christmas Tradition Theme dinners are a fun way to gather together all year long. by Elaine Slater-Kogler Community contributor We all have traditions at the holidays. It could be as simple as going out to lunch with the girls and wearing your ugly Christmas sweaters or meeting for drinks with coworkers the Friday before Christmas. Families have many traditions that have carried on from generation to generation. From foods, gifts, decorations and what they as a family may have deemed important. My family’s traditions have changed over the years as we have all gotten older. My family had always celebrated on Christmas Eve with a party of family and friends. As extended family members and friends married off and started their own traditions, our family traditions changed. Now that we are all adults and there are adult grandchildren, our thoughts towards our past traditions have changed. Our tradition has become more about family and less about gifts. A couple of years ago, we decided to start a new tradition where we drew a month and a dinner theme to host a dinner (at our home or at a restaurant), which is our Christmas gift to our family. I have the fun part – I get to come up with the dinner themes that are drawn from a hat. The themes have ranged from a traditional dinner, to Mexican, BBQ, German, French, etc. This tradition has enabled us to gather more as a family and we have a lot of fun coming up with the menus for our family Christmas gift.
Photo courtesy of Elaine Slater-Kogler
All About Flavor Elaine Slater-Kogler is owner of Infused!, a specialty food store at 37 Fennell St., Skaneateles. In business since 2005, Infused! is all about flavor as well as listening to customers. Contact Elaine at elaine@ infused.com.
Slow Cooker Sauerbraten Garlic Smashed Potatoes Crushed gingersnap cookies add flavor.
For something extra, add cheese.
3 to 4 pounds boneless beef chuck or rump roast 4 cups water 14 oz. ketchup - traditional or spiced ketchup 1 large sweet onion, chopped Photo courtesy of Elaine Slater-Kogler 3/4 cup cider vinegar 3/4 cup packed brown sugar 1 tablespoon mixed pickling spices 1-1/2 cups crushed gingersnap cookies (about 30 cookies) Gravy: 2 tablespoons cornstarch and 1/4 cup cold water Cut roast in half. Place in a five-quart slow cooker; add water. In a bowl, combine ketchup, onion, brown sugar and vinegar; pour over roast. Place pickling spices on cheesecloth; bring up corners of cloth and tie to form a bag. Add to slow cooker with cookie crumbs. Cover and cook on low for six to eight hours or until meat is tender. Remove roast, keep warm. Discard spice bag. Strain cooking juices; transfer four cups to a large saucepan. Combine cornstarch and water until smooth; add ginger snaps crushed; stir into cooking juices. Bring to a boil; stir for two minutes or until thickened. Slice roast; serve with gravy.
4 pounds red potatoes, quartered 1/2 cup Infused! Garlic Olive Oil (reserve some for adding to top of servings) 2 garlic cloves minced Photo courtesy of Elaine Slater-Kogler 2/3 cup heavy whipping cream 1/4 cup butter, softened 2 teaspoons salt 1/2 teaspoon pepper 2/3 to 3/4 cup whole milk 3 green onions, chopped 3/4 cup grated Parmesan cheese, optional Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender. Meanwhile, place oil and garlic in a small food processor; process until blended. Drain potatoes; return to pan. Mash potatoes (by hand or blender) gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, cheese. Yield: 12 servings (3/4 cup each).
12 December 2013
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12/13/2013 8:38:36 AM