We had a lovely snow last weekend and now we have freezing rain. But we still have snow cover and this ensures a White Christmas! Food seems to be the main theme this year…….what are we having for Christmas Eve,Christmas day,New Years eve and New years day?
We share all of those meals with our Neighbors and everybody supplies a part of the meal! Christmas eve we will having cheese fondue and I will supply pickles, pickled pumpkin and make bread . Christmas Day we are having Roast Beast(Beef) and we are cooking the beast , making gravy and popovers. On New years eve we are planning to make Vietnamese Spring rolls
and everyone will bring an ingredient.The recipe we still use is from the Boston Globe Sunday Magazine and is around 20 years old (and I couldn’t find a link to it online so I wrote it down in the bottom of this blog!). On New years day we are having a large roasted Salmon and we will bring a starch(most likely potatoes) and probably a salad.
As you can tell no desserts have been mentioned ,since all of us have been making cookies and we have a neighbor who has designated herself the dessert maker. This division of labor is awesome and means I don’t have to clean my house and only have to worry about cooking ! I love my neighbors!!!!!!! Have a happy holiday one and all!
Boston Globe Spring Roll Recipe –Modified by Webster Ridge Farm-
The spring roll recipe is flexible and really delicious,but I feel you need to have bean sprouts (steamed) & mushrooms (sauteed) to really make them tasty!
We let everyone roll their own spring rolls and If you have never made spring rolls go to the link in the above article for a step by step help.
- rice papers (we use the wrappers with the rose on the container) take out enough so each person can have 3 to 4 spring rolls
- Shrimp (clean & cook in shell in pan and remove shells and cut in half)
- Beef/ Chicken (cut in strips and marinate in a little soy sauce,grated ginger,finely chopped garlic,lime or lemon juice and a dribble of oil-marinate for 1/2 -2hrs) cook quickly in a wok or hot pan with just a little oil
- 1/2 cucumber or 2 Pickling cucumbers (peeled and Julienne take out seeds if they are too big)
- 1 or 2 carrots (peeled and shredded)
- 1-2 cups thinly sliced & steamed Napa Cabbage (you can use chopped baby kale or chopped watercress fresh,no cooking needed)
- 1/4 cup cilantro (roughly chopped)
- 1/4 cup basil leaves (roughly chopped)
- 1/4 cup mint (leaf roughly chopped)
- 2-5 green onions (thinly sliced on bias)
- 1 med onion (sliced fairly thin, quickly sauteed or steamed)
- a large handful of Snow peas (1 or 2 snow peas per spring roll, steamed,but still crisp)
- 5-7 brown or white mushrooms (chopped thinly & quickly sauteed )
- a large handful fresh bean sprouts (steamed)
- Sauce (all of these ingredients are added according to taste)
- Soy sauce
- Fish sauce
- Lime juice (juice from 1 or 2 limes)
- Ginger (peel then grate or finely chopped )
- Garlic (1 or 2 cloves finely chopped )
- Mix all together (refrigerate any remaining sauce and use as part of an oriental dressing (add a little vegetable oil to make the dressing) to put on a salad made with leftover spring roll ingredients)