Cost Cutting Cuisine – Leftover Holiday

Well, the Holidays are finally over….almost!  With all of its preparation and anticipation, it is always comforting when the Hoopla ends.

…Today is January 5th, one day before what my friends & I consider the True End of this season, The Epiphany, (January 6th) (The Celebration of the “Gift of the Magi”; the day the three “wise” men     (Balthazar, Gaspar and Melchior) followed the Star to Bethlehem.

One more celebration to go…….This is the one where friends  come together to wind up the end of the year and to ready for the new one.   The only requirement, generally, is for each guest to bring a prepared dish.  And some of these are simply terrific.   From Homemade Biscuits(with White Lily Flour—available only in the southern U.S., as far as I’ve found), to Artichoke Appetizers; maple glazed bacon; varieties of homemade breads; stews, wonderful tarts; cookies and spiced nut desserts.  And, of course, the traditional Spiral Ham w/ Mustard Glaze.

If you don’t happen to celebrate this Holiday, perhaps you got to use some of the leftovers from the Christmas Week.   This year, I made a Crown Roast of Lamb with Wild Rice and Mushroom stuffing.   And for dessert a gift from one of New York’s best chefs, Phillipe Bertineau of BENOIT:   An exquisite “Buche de Noel”.  (Yule Log)……

The only leftovers from this meal were two (2) small lamb ribs.  Not enough for a whole meal on the 26th, so we made a delicious Lentil Soup w/ Tasso from New Orleans ; served with fresh baked corn muffins….. If you can’t find Tasso locally, try adding a spicy sausage, such as Andouille or even a little Chorizo……. to your next bean or lentil soup.  Quite an enhancement.

NOTE: My website this year will expand and include commentary and observations in more than just Food/Wine and Hospitality Info…..and, I look forward to hearing from you.

To your Health,

Jim