It ’s about this sentence every year that , with a academic degree of wistfulness , I realize I ’m just about sated on clavus and tomatoes . I ’ve canned and frozen , picked and shucked for what seems like weeks , not to mention made and consumed all variation know to gentleman’s gentleman of salsa , Greek Salad , Bolognese sauce , corn whisky pud , corn fritters and corn bread . Every bite has been terrific , this year I even traveled to Greece to eat my filling of Greek salad there !
But by now I ’m casting about for some alternatives as summertime has hunt down its trend . The touch , hob and ghoul of Halloween have been dispatched for another yr , and I am beginning to foreknow the other two events that make up the “ triple treat ” of Halloween , Thanksgiving and Christmas . The robust vegetable of winter are now in season , and I am happy to see some of those fierce - skinned former friends back on the shelves at the grocery .
come up with a menu for the holidays that is n’t so far splurge from the traditional fare and yet has a unlike twist to it , is always a challenge . Other holidays throughout the year offer more flexibility in their expected menus , but Thanksgiving and Christmas can not be monkey with !
A twelvemonth - round favorite in my home is a really crummy Brassica oleracea botrytis casserole . ( A tip to keep the cauliflower “ bleach ” white is add up some lemon juice to the water used for blanching . )
I experience this readiness will always see with favourable reception and clapping , but to make over it into a dish that tread up to the holiday requirements — a cauliflower cheese redux — I have redesigned the sauce and the topping and sum up another small but much - loved veg , the brussel sprout .
The ruined product has sophistication and a flimsy international genius but at the same sentence , for those of us who do it the cold - clime vegetable and our vacation intellectual nourishment traditions , it satisfies all the basics .
Brussel Sprout and Cauliflower Gratin with Pine Nut - Breadcrumb ToppingServes 10 - 12 the great unwashed
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readying
Preheat oven to 375 degrees F. Cook brussel sprouts in stewing water for 2 minutes . Add cauliflower to the same heap and cook until both are kinky - tender . Drain . Refresh in iced water system . Drain . Combine cream , shallots and sage in large saucepan . Bring to a boil . Reduce estrus , simmer until mixture is reduced to 2 ½ cup , 10 minutes . time of year with salt . Remove and cool . Heat oil in skillet , supply breadcrumb and stir until browned . Stir in toasted pinenuts and Petroselinum crispum . Butter a 13 x 9 x 2 casserole dish or tantamount . Arrange half of the vegetables in lulu . Sprinkle with Strategic Arms Limitation Talks and pepper and then 1 ½ cups of Parmesan . dress remaining vegetables evenly over , then sprinkle with rest 1 ½ cupful of Parmesan . teem Cream evenly over . Cover Gratin with foil and bake handle for 40 minutes . Uncover , sprinkle breadcrumb top over and bake uncovered 15 minutes .
Happy Holidays !
About the author : In addition to being a freelance writer , Kate Savage has owned and operated Bleu Ribbon Catering in Lexington , Ky. , for over 25 years .
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