Christmas Food and Recipes
The best part about the holidays is the food, and watching everyone eat (or pick at, depending on how picky the kids are) your labor of love is always gratifying. Here’s some of what we ate on Christmas.
Recipes after the jump.
Banana Pancakes
1 ripe banana
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 cup buttermilk
1 tsp. sugar
2 tbs. melted butter
Stuff everything except the melted butter into a blender and liquify until smooth. Pour into a big measuring cup or something else you can pour with and put the melted butter in right before you go to cook the pancakes.
Super easy! I served mine with scrambled eggs and fresh blackberries, but you can use honey and strawberries, blueberries and butter or pumpkin seeds. Whatever floats your proverbial boat.
Cauliflower Cheese (pictured bottom)
This is perfect when you know your kid will eat anything if it has cheese on it.
1 large head cauliflower
2 bay leaves
1 stick butter
2 tsp dijon or English mustard
1/3 cup all purpose flour
2 cups milk
3 cups cheddar, grated plus a little to sprinkle
Break up the cauliflower into bite-sized florets, put in saucepan with the bay leaves and cover with cold water. Add a bit of salt and bring to a boil. Drain, flush with cold water. Throw out bay leaves. When completely drained, transfer to casserole dish (oven safe, duh).
Preheat oven to 425 F.
Melt the butter in a heavy-bottomed saucepan, whisk in mustard and flour. Cook over medium heat for about five minutes. Whisk in the milk, and keep stirring until the mixture becomes quite thick and starts to bubble.
Sprinkle in the 3 cups of cheese, stir it over the heat until it’s totally melted in the sauce. Check seasoning (sometimes I add cayenne, just a sprinkle) and cover your cauliflower with the thick and creamy cheese sauce. Cook for 20 minutes until cauliflower is hot and top is bubbling and browned to your liking. I like mine kind of dark on top so it’s super crispy on top and soft and creamy inside. This is great served with roast beef, especially, but we used it with the ham this year and it was awesome.
Unfortunately the cauliflower doesn’t photograph well, so keep that in mind as you decide whether or not to lift the recipe. It’s amazingly yellow and beautiful in person, I assure you.
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