Freshly whipped cream
As I mentioned before, I wanted to keep things pretty simple on Christmas Day this year. But since we had a few extra guests at our house, I also wanted things to be nice. Planning a dinner menu was a bit of a challenge since we were a mix of vegetarians and carnivores.
Even though the menu would surely be all-vegetarian, I didn't want the meat-eaters to miss the meat too much! Plus, one person is diabetic, and needs to be able to control her carb intake. I was also feeding both adults and toddlers, so I needed at least one dish that was simple enough for a toddler's palette. I ended up making two dishes that could be considered main courses ~ a pasta and a substantial gratin.
Here's the menu in full:
Simple hors d'oeuvres ~ Almonds with sea salt / Aged cheddar and crackers / Cream cheese with pepper jelly
Main courses ~ Campanelle with chestnut cream / Gratin of eggplant, zucchini, and chickpeas
Sides ~ Spinach gratin / Green Salad / Rolls with butter
Dessert ~ Chocolate raspberry tart
We devoured the tart, can you tell?
The most interesting thing I made was the chestnut cream because I don't think I've ever even tasted chestnuts before. (Much less cooked with them!) In the end, my favorite dish was the spinach. It tastes rich enough to eat as a spinach dip, but it's also (reasonably) healthy enough for an everyday meal.
Adapted from a spinach tart recipe in Vegetarian, edited by Nicola Graimes
- 1 pound frozen spinach
- 1 onion, chopped
- 1/4 tsp grated nutmeg
- 8 ounces cottage cheese
- 2 large eggs, beaten
- 1/2 cup grated Parmigiano Reggiano
- 2/3 half-and-half or cream
- Salt and freshly ground pepper
I'm happy to share additional recipes ~ just email me!