Christmas Dinner for Six

Rather than using baby spinach, combine arugula and red leaf lettuce.

My family has gotten so big, Christmas has become a moveable feast.

Some celebrate Christmas Eve, others at noon on Christmas day and yet another group gathers on the night of Christmas. Whew!

This year, family units are going to tropical islands while others are taking to the ski slopes.

Since we are of a certain age, home is our destination, and we’ll celebrate a bit more quietly with two other couples joining us for a late afternoon repast.   

I’ve already cleaned Mama’s crystal and polished her sterling flatware.  I’ve borrowed some of her china, which was given to my brother and his wife, and I’m anxious to try and duplicate the beautiful table Mama always set.  Rock and I have discussed the menu and although it’s not a traditional South Louisiana one, I think it is quite elegant.

Starter

Red and Green Christmas Salad

8 cups baby spinach
2 medium-size avocados, pitted, peeled and thinly sliced
2 tablespoons lime juice
1 pint cherry tomatoes
1 cup warm Champagne Dressing (recipe online)

1. Place spinach leaves in a large salad bowl and arrange avocado slices in a circle around the edge of the salad. Arrange cherry tomatoes in the center of salad.

2. Pour dressing over salad at the table and gently toss. Divide into equal portions and serve on chilled salad plates. Makes 6 servings

Warm Champagne Dressing

1 cup Champagne vinegar
2 tablespoons sugar
1 ½ tablespoons all-purpose flour
2 teaspoons dry vermouth
1 teaspoon Dijon mustard
1 egg, beaten
3 tablespoons heavy cream
1 ½ cups olive oil
Salt and freshly ground black pepper to taste

1. Combine the vinegar, sugar, flour, vermouth and mustard in a small saucepan. Heat to simmering over medium heat.

2. Gradually whisk in the egg and cream over low heat. Whisk in the oil in a thin steady stream. Season with salt and pepper and remove from heat.

3. You will need only one cup for the salad, but the dressing can be stored in the refrigerator in an airtight container and used within a day or two.  Warm the dressing before adding to the salad. Makes about 2 ½ cups

Tip: Use the remaining salad dressing to toss with greens of your choice and canned artichoke hearts (packed in brine).

Main Dish

Roasted Cornish Hens with Fennel

6 Cornish hens, about 1 ¼ pounds each
Salt, cayenne and freshly ground
Black pepper to taste
1 ½ pounds fennel bulbs, trimmed, reserving the ribs for stuffing the chickens, and the bulbs thinly sliced
2 tablespoons butter
1 tablespoon vegetable oil
½ cup dry white wine
¾ cup water or chicken broth, as needed
2 tablespoons Pernod or other anise-flavored liqueur
6 sprigs fresh parsley for garnish

1. Preheat oven to 400 degrees.

2. Season outside and cavity of hens generously with salt, cayenne, and black pepper. Stuff cavities with chopped fennel ribs, then truss the hens.

3. In a large heavy skillet, heat butter and oil over medium-high heat until the foam subsides. Add the hens, two or three at a time, to the skillet and brown evenly, turning every three to four minutes. Transfer to a roasting pan.

4. Pour off all but one tablespoon of fat and return skillet to heat. Add fennel slices and cook, stirring, until golden and soft. Spoon fennel around  hens and add wine and 1/2 cup of the water or broth.

5. Roast hens, basting them every 15 minutes. Add remaining water or broth if necessary, until hens are tender and juices run clear, 40 to 50 minutes.

6. Remove from oven and transfer to stove top. In a small saucepan, heat the Pernod over medium-low heat until warm, carefully ignite it and pour over the hens and allow the flames go out.

7. Transfer hens to serving plates and garnish each with a sprig of parsley. Boil pan juices until reduced to about two-thirds cup, season with salt and black pepper if necessary and pass at the table. Makes 6 servings

On the Side

Potatoes With Peas and Mint

20 (about) small red potatoes, rinsed but not peeled
¹⁄3 cup olive oil
½ cup dry white wine
2 cups frozen small peas, thawed
½ cup chopped fresh mint leaves
Salt and freshly ground black pepper to taste
Sour cream (optional)

1. Boil potatoes in salted water until just tender. Drain and cut in halves, leaving skins on. Whisk oil and wine together and drizzle over warm potatoes in a large bowl. Stir to coat evenly. Let cool slightly.

2. Put peas in a colander and warm with hot tap water. Drain well. Add peas and mint, season with salt and pepper, and toss gently. When serving, you may want to pass a small bowl of sour cream with the potatoes. Makes about 6 servings