Blue Truck, Red State: The Pork Boys Do the Holidays

Sunday, January 16, 2022

The Pork Boys Do the Holidays

We are resting and recuperating this week after a time of feasting and celebration through the holiday season just past. Here are some pics and menus to record what all Chef M.P. conjured up, which was heartily enjoyed by all, and not least by your Head Trucker - who washed the dishes.

First of all was our Yule dinner, the biggest feast of the year, held on December 19th for M.P.'s four children and their spouses (or spouse-equivalents) and four pint-sized grandchildren. That makes quite a crowd in our little bungalow, but somehow they all managed to squeeze in and have a good time. Such a good time was had, in fact, that we took only one picture:

These two entrees were a big hit. Our guests devoured every last bite.
You should understand that M.P. cured the ham himself from a pork loin, which took weeks to do. And he used a succulent beef tenderloin in the Wellington, carefully tenderized in a long marinade of wine and herbs. Click to enlarge.

Here is the full menu, which M.P. exerted himself mightily for days to prepare, along with decorating the house inside and out:

Baked Ham with Orange-Apricot Glaze
Beef Wellington
Colcannon
Asparagus with Hollandaise Sauce
Waldorf Salad
Homemade Yeast Rolls
Assorted Cheesecakes

The young people brought the cheesecakes, along with a variety of beers and wines, foreign and domestic.

Then a week later, M.P. and I had our own little Christmas dinner - here is what the table looked like:

The green pointy thing in the bowl is a dinner napkin, very meticulously wrapped and rolled to resemble a little Christmas tree - very charming. Below is a lightened crop of it.

Several years ago, the children gave M.P. this lovely electric fireplace, and that is definitely the way to go - no fuss, no muss, just click the remote and presto, instant warmth and cheer.

The canard rouge and jambalaya, hot out of the oven and oh so delicious!

The meal actually began with Cream of Green Soup, which is made from pureed green beans - I know it doesn't sound so great, but believe me, it's luscious.

At left, diced candied butternut squash; at right, Brussels sprouts a la Polonaise

From six o'clock: duck with stuffing and gravy, pineapple casserole, homemade croissant and honey butter, Brussels sprouts, butternut squash.

The piece de resistance: Our favorite chocolate mousse cake, made from scratch, of course, with homemade whipped cream and a dollop of sugared raspberries.
Ooh la la!

A week later, having had some duck egg rolls in the meantime, we enjoyed our New Year's feast:

The table setting, with a piece of royal blue velvet in the center.

From six o'clock: fried chicken livers, baked sweet potato and butter, grits and gravy, black-eyed peas. Chicken livers, grits, and gravy are not a Southern tradition for New Year's Day - but it was all just so doggone good, we promptly decided it will be OUR tradition from here on!

A delicious big pot of gumbo aux herbes, sometimes called gumbo zerbes, which includes five types of greens and pieces of smoked sausage. Talk about good! These were served in a separate bowl.

One of my Christmas presents to M.P. was a cast-iron pan for making corn sticks, which he promptly put to good use just like his mama used to do.

A picture of our Christmas tree, full of peacocks and blue birds, and maybe some partridges and pears. I should have taken a closeup or two. It was really lovely at night, strung with blue and white lights.

But wait, there's more. Last Sunday we had our Kings' Day feast with three crowns on the table, of course.

From six o'clock: breaded pork schnitzel with cream gravy; crown roll (M.P. simply snipped the top three times with scissors before baking); buttered new potatoes; stuffed eggplant; and green lima beans with tomatoes.

And so we well and truly celebrated the holidays, with gratitude for good thing, and have spent the last week recuperating from all the exertion! But it was fun, and the time passed happily. I hope all my truckbuddies ate as well and enjoy a happy and prosperous New Year from here on out.

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I append below our menus, just for our own future reference.

Yule Dinner, Sunday, 12/19/21

Baked Ham with Orange-Apricot Glaze

Beef Wellington

Colcannon

Asparagus with Hollandaise Sauce

Waldorf Salad

Assorted Cheesecakes

Yeast Rolls

Christmas Dinner, Sunday, 12/26/21

Cream of Green Soup