Today I'm writing about the recipe I actually made on Christmas two days ago. As a matter of practicality, I try to write about the recipes I make on the day I prepare them, but honestly, I was too blissed out on Hongshao Zhurou, translated as Shanghai ham, some twice-baked potatoes and two giggling boys to sit down and write. So here it is, a couple days past due.
I am still in that post-holiday glow. Christmas day was a stay in our pajamas all day kind of holiday filled with presents and eggnog french toast. And the recipe I chose for our Christmas meal was a traditional one with an international twist. The holiday ham is a stalwart, but I found this Hongshao Zhurou, soaked in fresh ginger, soy sauce, lime and anise stars added just the right amount of zest to give it a new flavor. And it was my favorite type of recipe. Mix a marinade, pour over meat, slow cook to fill the house with savory anticipation.
Now that we're all coming down from our holiday cloud, we'll try hold onto the joy and elation of the season through the cold months ahead. The toys will be played with over the coming year. The clothes will be worn, the gadgets put into use until the novelty wears off and becomes routine. And the leftovers will be consumed. Tonight it's a ham and brie bake with pears and rye bread. Tomorrow it's split pea soup with the ham bone. The sustenance of the last weeks and days will fortify our relationships, our creativity and purpose. And of course our palates, as we explore and expand our culinary traditions.
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