It’s Christmas Eve! The holidays approached much quicker this year, maybe because it was the first time I wasn’t in school.
What kind of traditions do you do? My family has a strange tradition, we go to a Japanese Steakhouse (hibachi grill where they cook in front of you) every Christmas Eve. I really don’t even know how it came about, but we’ve been doing it since I was like 8, so we just keep it up. This year I was ready to change the tradition and find a nice restaurant with a prix fixe menu, but my mom said “We have to keep with tradition.” I don’t know how I feel about that… I get tired of the lack of variety at a Japanese Steakhouse.
We usually go to Christmas Eve mass at 6, but this year we’re going to Midnight mass. Not sure how the old lady (AKA me) will be able to stay up that late, I can barely stay awake in a crowded bar at night! On the way to mass, we creepily drive through neighborhoods and look at everyone’s lights. Okay, its not that creepy.
It doesn’t matter how old I am, we always end Christmas Eve with my dad reading “The Night Before Christmas” to us. Now that we’re older, he improvises and does some ad-lib, which sometimes can be a little inappropriate. haha
We had our family Christmas party yesterday. I made the whole meal and it turned out to be a crowd pleaser:
a pork roast with clementines and an orange caramel sauce
roasted honey cinnamon heirloom carrots
white and green roasted asparagus with balsamic vinegar
roasted garlic red potatoes
And for dessert, a peppermint white chocolate and plain chocolate mousse with crushed peppermint
WHITE PEPPERMINT CHOCOLATE AND REGULAR CHOCOLATE MOUSSE
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz semi-sweet chocolate morsels
- Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Melt chocolate in microwave, 1 minute at a time on 50% power until melted.
- Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
1 cup heavy whipping cream, divided
6 oz good quality white chocolate, chopped
1/4 teaspoon pure peppermint extract
1 tablespoon crushed peppermint candy, for garnish
- Heat 1/2 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat and stir in the chocolate until melted, then stir in the peppermint extract. Cool completely, about 10 minutes in the freezer, stirring once halfway through. Whisk the mixture a couple times to thicken.
- Beat the remaining 1/2 cup cream until firm peaks form. Gently fold the chocolate mixture into the whipped cream.
Spoon the chocolate mousse into 8 glasses of your choice. Sprinkle with crushed peppermint. Spoon the white chocolate mousse on top and finish with another sprinkle of crushed peppermint.
Everything turned out wonderful, and despite spending 1pm-5pm in the kitchen, I really didn’t feel overwhelmed. The roast is a perfect way to use up all those Clementines that go on sale this time of year. My family was a little thrown off about the tri-color carrots and the white asparagus, but when they tasted it the color didn’t matter. This is a well rounded meal and looks fancy without using a ton of ingredients.