Friday, December 25, 2009

merry merry

Merry Christmas my darling readers! I woke up well before the sun was out this morning and raced down to the computer to start filling you in on today's menu as I so irresponsibly forgot to post it earlier. But, ahh. Oops!

Smoked Salmon Crostini with Mustard-Dill Sauce
Swedish Meatballs
Assortment of Artisinal Cheeses

Pork Tenderloin Marinated in Maple Syrup and Dijon
Danish Braised Red Cabbage (taken from a near ancient scandinavian cookbook)
Baby Greens with Parsley-Red Onion Vinaigrette*

The meatballs, red cabbage, and vinaigrette were all taken care of yesterday so that leaves the rest to, well, right about now. I'm off to start prepping but will be tweeting the progress so check in every now and then in between throwing wrapping paper balls at your sibling(s), trying on any or all of your Christmas gifts at the same time, and dozing in and out of a nap.

You deserve it.

Merry Merry Christmas to you and your loved ones. XO.

My gift to you is this recipe for Parsley-Red Onion Vinaigrette. I cannot take any credit here, it all goes to our close family friend and caterer (Festivities), Bill Kaliff whom my mom worked with years and years ago but has kept this recipe, along with many others of his, in an overstuffed silver folder. This dressing is nothing short of divine. The bright, fresh flavor of the parsley with the subdued pungency of the red onion is straight up special and will perk up any plate. I urge you (once again) to serve your salad right on the dinner plate along with the rest of your Holiday spread because swirling your forkful of a perfect bite into your salad dressing is sure to make you tingle with joy.

Bill's Parsley-Red Onion Vinaigrette
*This makes a TON so you might want to halve it. Me? Whole batch, baby.

1 medium red onion
2 cloves garlic
1/2 cup balsamic vinegar
salt + pepper
3-1/2 cup extra virgin olive oil
1 bunch parsley

In a food processor, blitz the red onion and garlic until finely chopped. Add in the parsley and pulse till combined. Add in balsamic, salt, and pepper and blend. With the motor running, drizzle in the olive oil. Taste for seasoning. Call Kiira and thank her (but really Bill) for making this the best Christmas ever.

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