White Christmas

Today, I sat down to finalize the Christmas menu before going to the market.  “Simplicity” is the name of the game this year, so the menu looks something like this:  The star of the dinner table will be a very traditional American baked ham with a maple glaze and spiced orchard fruits like apples and pears.  The ham will be accompanied by a few of my French favorites like potato gratin with hickory-smoked gruyere, Brussels sprouts lardons (Ina Garten’s recipe, and my kids’ favourite way to eat them!) and, of course, crispy sourdough bread.  For dessert, I will make the Bûche de Noël from my last blog post. Continue reading “White Christmas”