Anyway, this year we are traveling to California for the Christmas celebration. I am looking forward to stashing the parka and putting on a slutty red top- so much more festive. Last year the immediate family came here- and I cooked just a little. Check out the photos.
(I made Mexican food for Christmas Eve- like we always do...because..it seems like The Three Wise Men might have driven through Alberto's coming into Jerusalem that late at night. It could happen! For Christmas Day- my favorite Pagan Holiday- I made Pork Shoulder with Guinness, Dried Cherries and Sweet Potato, and it was Good! So I am passing on the recipe..my gift to you!)
But back to the craziness.
Tomorrow I am having a friend or two over..or more might show up, because I think I invited everyone at the Safeway yesterday, so who knows?
So I am in the kitchen rocking out to whatever Pandora Radio thinks I should hear, and putting a small dinner party together. Here's what I am making: My Sacre Blue Mac and Cheese. I am covering a pork roast with sugar cookie dough and making pork-cranberry sliders, a fantastic shrimp and scallop soup and a yummy red velvet cake. I'm making a few other things, but I can't think what they are. I have them written down somewhere on a list...or maybe I mailed it out in someones Christmas card. Damn! (The Husband has accused me of being hysterical during the holidays. I have told him the lake is very deep...)
Anyway figure out which recipe you want and I'll post it in the morning. Or Sunday- depends on how much eggnog I drink.
Buffet; A French word that means "get up and get it yourself.
Daniel Boulud's Pork Shoulder with Guinness, Dried Cherries and Sweet Potatoes
1 cup dried cherries
1/3 cup balsamic vinegar
2 tablespoons vegetable or extra-virgin olive oil
1 (5 1/2-pound) pork shoulder roast
Coarse sea salt or kosher salt and freshly ground black pepper
3 large red onions, peeled and sliced
1/2 teaspoon crushed black pepper
4 garlic cloves, peeled and finely minced
1 tablespoon tomato paste
5 whole allspice, crushed
2 bay leaves
1/4 cup molasses
3 tablespoons packed dark brown sugar
2 pounds sweet potatoes or yams, peeled and roughly chopped
Serves 6-8
Pork shoulder is a classic for braising. The meat turns nearly spoonable but still slices nicely, and leftovers are great for sandwiches. In this recipe I've combined the pork with dried cherries and sweet potatoes, balancing their sweetness with the slightly bitter taste of Guinness stout and molasses.
1. Bring the stout, cherries, and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour, or refrigerate overnight.
2. Center a rack in the oven and preheat the oven to 300°F.
3. Warm the oil in a large cast-iron pot or Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.
4. Add the onion and the crushed black pepper to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water. Bring the mixture to a simmer.
5. Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.
6. Slice the pork and serve with the sauce on top.
