The holiday season is really upon us now, so I decided to start planning out cooking for Christmas-time. We are going to Ottawa tomorrow, and returning with Jm to begin our two weeks of celebration. I have a whole list of cookies and treats I am so excited to bake, and I realized I will essentially be doing a “12-Days of Cooking”, leading up to New Years. Great way to end 2011, I say – cooking delicious things! On the agenda for baked goods (all gluten free of course):
We will also be making a traditional Finnish cardamom bread the Hubby’s family makes every year called Gustabun (also known as Pulla). That will be my gluten-splurge of the season, since it feels like sacrilege to make it gluten-free (plus it can be tricky enough to make). I will probably also contribute my own Finnish baking tradition and make Pannukakku (a type of oven pancake) for breakfast. This can easily be made gluten-free, and it is one of the most delicious things you can eat.
We have pretty grand plans for Christmas Dinner, so that will probably involve a few days of prep. I’m using recipes for side dishes, but I’m kind of winging the main, though I’ll probably riff on some traditional recipes. It will be a grand feast, and include a spectacular main course that Jm, the Hubby, and I have been scheming about since Thanksgiving (the Canadian one in October).
- Painful Punch
- Homemade Eggnog (recipe undetermined)
- Parsnip-celery root puree
- Carmelized spiced carrots
- Smashed rutabega with ginger roasted pears
- Mushrooms soaked in white wine, butter, and garlic (no recipe needed, just a jar)
- Apple pie and ice cream (apples are delicious and local, and I have cured my cleanse-induced milk allergy and want to celebrate)
And finally, the glorious main course:
Now, Phucken is a much funnier riff on the Turducken phenomenon. Phucken is a whole pheasant stuffed with duck and chicken breasts. Based on what is available at my farmers market, I will also be including chanterelle mushrooms and, my new favourite veggie, kohl rabi. And gluten free bread – it’s usually so dry it will soak up juices perfectly. Now, the conclusion I take way too much glee in pronouncing:
It will be a fine Phucken meal! I cannot wait!