1. It's good to plan these things. I really think I hit success because I outlined what I wanted beforehand, created a structure, and filled in the gaps. I knew what to expect, what I needed, what to buy. because I looked at cooking times I have things timed very well, too.
2. Planning a holiday meal without mushrooms is FOOLISH.Squash took a holiday, mushrooms stepped up to help my quinoa experiment along. Really. I planned a meal with no mushrooms. LoL.
3. Eggnog is incredibly easy to make and I should have done it a long time ago.I took two fresh eggs and cracked them into my eggnog serving jug. I cut up about half an inch of vanilla bean into fine flakes. I whirred this with my stick blender until it was frothy. I added two tablespoons of brown sugar, and whirred while i slowly poured in a cup and a half of fresh whole milk. Whirr, Whirr. then i grated a nutmeg until I had enough that I could cover a nickel with it, in it went, quick whirr to blend.
I put it in the fridge for three hours to chill.
I was then astounded at how AMAZING IT IS.
4. Quinoa is a keeper.I'd never tasted Quinoa before, and what better day than Christmas to test out a completely untried recipe? I'll need a mesh strainer to continue cooking this as you need to rinse the quinoa before you cook it. it cooks up just like rice - 1 part quinoa to 2 parts liquid, bring to boil and then simmer covered until liquid is absorbed.
while it's coming to a boil, halve a small handful of fresh cranberries, and rinse them to banish the seeds. leave the cranberries in a dish covered in maple syrup. well, not completely covered, you know what I mean. get some maple syrup in there. now halve some mushrooms. I used white and crimini. leave that until the quinoa is nearly done. when it is nearly done, melt butter in your sautee pan. BUTTER. you have maple syrup, don't use olive oil, that's madness. if you're vegan, go with coconut oil instead. sautee your mushrooms and sprinkle good pepper over them until they're starting to sweat. sprinkle a bit of basil over the mushrooms. now invite the cranberries to join the party, maple syrup and all. smell that! you made that! now add your pecan halves, stir it, keep stirring. spoon in some quinoa, keep stirring till its tossed. serve immediately. have sea salt on the table.
THIS WAS THE STAR OF THE SHOW, FOLKS. It is complex, contrasty, textured, interesting, but not dense. mushrooms sauteed in butter with basil is familiar. the Quinoa sucks up the maple, has its own chewy-ness, the
je ne sans quoi of a new to me grain. the pecan is a distinct treat. but the tart intensity of the fresh cranberry attacking maple's sweetness raises eyebrows and makes expressions come alive. put a little extra on your plate if you have foraging competition - this dish is disappearing. I don't know if it would have been half so good with squash, to be honest.
and best of all,
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defiler_wyrm - NO ONIONS.
5. Brussels Sprouts are okay. but while my roasted sprouts dish was miles ahead of over boiled soggy sprouts, and I played with that sweetness and tartness, i think that the taste of cabbage just isn't my thing, and I have no regrets.
6. I know how to put a spice rub on a prime rib, bygod. but oven roasting a steak was a stunt and I wound up with a very tasty well done version, but my heart belongs to medium rare. I might try it again but pull it out the moment the outsides are browned and let it rest on the counter while I finish up.
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