The Culinary Architect: Christmas Side Dishes

Alexandra Troy

Christmas is such a wonderful Holiday. It brings together the abundance of the fall into winter harvest and the gratitude of having dear family and friends.  With all of the feasting one may over indulge.  

However, it is possible to splurge on a few dishes and be healthy on others.  If dieting and calorie intake is paramount, just skip “the naughty dishes” – you decide.  

Of course, turkey or ham is the centerpiece of Christmas.  Eating turkey or ham on Christmas Day is traditional.  

If you pick up any cooking magazine, there will be an article about how to prepare the “perfect bird.”  

Or, if you are completely stymied on Christmas Day, you may also call The Butterball Hot Line at 1-800-Butterball or 1-800-288-8372.  Alternatively, you may peruse the internet.  Epicurious.com, foodtv.com and even You Tube videos will help the most nervous novice roast the best turkey or ham.

Finally, remember this is a celebration and it should be enjoyed by one and all, including the cook, guests, and all who share in this beautiful holiday.

Christmas Side Dishes: Naughty and Nice

Menu

Serves 12

Mrs. B’s French Hot Chocolate

   (naughty)

Indian Carrot Soup

Cheesy Corn Bake (naughty)

Bulghur Wheat and Wild Rice

   Pilaf with Dried Cranberries

   (a little naughty a little nice)

Broccoli with Balsamic Dressing

Mrs. B’s French

Hot Chocolate (naughty)

1/2 cup semi-sweet

    chocolate pieces

1 teaspoon vanilla extract

1/2 cup white corn syrup

1 pint heavy cream

1/4 cup water

2 qts milk

Prepare early on Christmas Day, or one hour before serving:

1.  Over a low heat, blend chocolate pieces with syrup and water, until chocolate is melted.  Pour into cup; refrigerate till cool; add vanilla.

2.  In large bowl, with mixer at medium speed, beat cream while gradually adding corn syrup.  Continue beating until mixture just mounds, then spoon into a crystal serving bowl; refrigerate.

Just before serving:

3.  Scald milk; pour into heated coffeepot.  Arrange on tray, with a bowl of  chocolate whipped cream, cups and saucers.

4.  In serving, spoon some chocolate-whipped cream into each guests’ cup, then fill the cup with hot milk.  The guest then stirs the two together before sipping.

Indian Carrot Soup

Christmas Side Dishes: Naughty and Nice

6 teaspoons olive oil

3 onions, chopped

6 teaspoons, curry powder

3/4 teaspoon ground coriander

3/4 teaspoon ground cardamom

12 carrots peeled and cut into

    1” chunks

9 cups low-sodium

   chicken broth

3/4 cup plain low-fat yogurt

Carrot curls and mint sprigs

    to garnish

1.  In a medium non-stick saucepan, heat the oil.  Saute the onion until softened, about 5 minutes.  Add the curry powder, coriander and cardamom; cook, stirring, 1 minute.  Add the carrots and broth; bring to a boil.  Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.  Strain the broth into a large bowl.

2.  In a food processor, or blender, puree the carrots with 1 cup of the broth.  Stir the puree into the remaining broth, refrigerate, covered, until chilled.  Serve, topped with yogurt and garnished with a carrot curl and mint sprig.

Per Serving:  133 calories

Cheesy Corn Bake

(naughty)

2 tablespoons butter or

   2 tablespoons margarine

4 teaspoons flour

1/8 teaspoon garlic powder

3/4 cup milk

1 1/2 cups sharp American

    cheese, shredded

1 (3 oz.) package cream cheese,

   cut up

3 (10 oz.) packages frozen

   whole kernel corn, thawed

3 oz. diced ham

1.  Melt butter;stir in flour and garlic powder

2.  Add milk; cook and stir over medium heat.

3. Heat until thick and bubbly; stir in cheeses.  Cook/stir over low heat until cheeses melt; stir in corn and ham.

4.  Bake in 2 qt. Casserole for 45 minutes at 350 degrees.

Bulghur Wheat and Wild Rice Pilaf with Dried Cranberries

(between naughty and nice)

Christmas Side Dishes: Naughty and Nice

4 cups water

2 cups dry bulghur wheat

3 tablespoons chicken bouillon

   cubes

1 10.5  oz. package Fall River

    Fully Cooked Wild Rice,

    prepared according to package

    directions (available in some

    supermarkets and on

    amazon.com

3 teaspoons butter

2 cups dried cranberries

1.  Bring water to a boil in a pot and mix in bulgur, bouillon cubes and butter. Cover pot, reduce heat to low, and simmer 15 minutes.

2.  Fluff cooked bulgur with a fork, add wild rice and gently mix in dried cranberries. 

Broccoli with

Balsamic Dressing

2 tablespoons canola oil

6  large cloves garlic, thinly sliced

4 tablespoons balsamic vinegar

3 teaspoons soy sauce

1 teaspoon brown sugar

2 lbs. broccoli florets,

   about 8 cups

1.  In a small saucepan, heat the oil over medium-low heat.  Saute the garlic until light golden, 1-2 minutes.  Add the vinegar, soy sauce and sugar and reduce the heat to low.

2.  Simmer, whisking often, until thickened into a syrup, 2-3 minutes.

3.  Steam the broccoli until it’s tender, but still bright green, 2-3 minutes.  Drizzle dressing over the broccoli.

Per Serving:  100 calories

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  She lives in Manhasset with her husband and son.

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