It’s back to business, 2014-ers. I DON’T need to sample another gingerbread cookie, have two pieces of pecan pie, or make peppermint bark. But I do need to share with you my Christmas favorites this year 🙂
First of all, I am very in favor of having either Christmas Eve or Christmas Day low-key meals. It’s good to go all out for one meal, but I mean we don’t need to have the Tums bottle out all day. That being said, the afternoon nap is a must for both occasions!! Also, I have yet to experience the Christmas morning sweets breakfast as my family is more of a savory breakfast bunch. Get ready to experience an East Indian Christmas tradition!
We nixed lamb chops this year due to too many fatty lamb chops in years past. I made that fabulous Chicken with Caramelized Onions and Cardamom rice that we’ve had before instead of worrying about trying a roast chicken recipe. For the sides, I made these delicious Stuffed Acorn Squashes! Watch and learn. For dessert, it was a take on JoytheBaker’s dark chocolate ganache tart with sweet cream and mixed berries, made in individual ramekins. SOLIDDD.
Christmas day, we had fugias which are an East Indian tradition and what we eat every Christmas morning. Basically, fried puffy dough balls. Sides included scrambled eggs, berries, leftover stuffed squash, bacon, and we saved room for an easy lasagna.
Here’s how I made my stuffed squash! A very non-recipe kind of a dish – I’m still working on making a documented recipe for this one, but this was the first time I tried! And it came out great.
Start by setting the oven to 425 degrees. Cut your acorn squash in half length-wise, scoop out the seeds and scrape out all the inside stringy part. Use a regular spoon for this part. Then rub olive oil on both sides of the squash halves and sprinkle liberally with kosher salt and pepper. Roast face down in the oven in a roasting pan or other 9×13 pan for about 25-30 minutes until the inside is pierced easily with a knife.
Meanwhile, heat half a stick of butter in a saute pan, add 1 chopped onion and 3-4 cloves of minced garlic until the onions are soft. Add in about 4 ounces of chopped mushrooms and let them soften as well. Sprinkle with salt and pepper and add in chopped thyme from about 10 sprigs, red pepper flakes, a bag of stuffing mix, and a few cups of chicken broth. Then drop in a few handfuls of kale until all the stuffing has absorbed the liquid.
After your squash is ready, remove from the oven and stuff the cavity with your stuffing mix. It’s even better if you let it overflow! Drop a few dobs of butter on top and some parmesan cheese if you’d like after adding the stuffing. Bake for about 20 minutes until the tops are golden brown. Serve immediately.
Here are some pics of my tarts and the fugias!