Topic: Off the Clock
Holidays: How Food Figures in For You
Q: Did your family have a food-related essential tradition for Christmas Eve and/or Christmas Day? Do you have any now? Are they the same or different?
We never had any unusual food traditions. The usual suspects applied. Turkey on thanksgiving, brisket on the Jewish holidays. Once Allie and I moved to Chicago, though the thanksgiving tradition has become: Rob roasts and carves the bird and makes the gravy, and Allie makes cranberry sauce and Apple pie. Apple pie was always on the table at her family's thanksgivings, and now my family gets to share the joy that is Allie's apple pie! Mom makes everything else...
Q: Did your family have a food-related essential tradition for New Year's Eve and/or New Year's Day? Do you have any now? Are they the same or different?
My family didn't, but Allie's family did. They would have brunch with their neighbors which included, among other things, eggs benedict. Allie and I started doing a late afternoon new year's day party at our apartment a few years back. Something we wanted to become a tradition with our industry friends and family. wWe found it hard to muster the energy the last few years, but who knows? Maybe we will start the tradition back up! Anyone want to have a buffet-style late brunch at the Levitt's on new year's day?
Q: We all have Thanksgiving day traditions. Share some of yours. What are your traditions each year? Where do you usually celebrate? How much do you participate in the cooking process?
We go to my parent's house. I am responsible for procuring, prepping, roasting and carving the bird and I make the gravy. Allie makes the most amazing apple pie of all time and cranberry sauce. Mom does the rest, including the best stuffing ever, killer pumpkin pie, mashed potatoes and roasted brussels sprouts.
Q: Eating is synonymous with winter holiday season. What is your favorite winter holiday food/s, and why?
It isn't the holidays without Allie's baking. Thumbprint cookies, ginger bread, rice pudding...anything she feels like baking.
Embrace the fat. Most folks like the 'first cut' or lean end of brisket. It is a cut that is short grained and dry if over cooked, and it so often is. Cook it slowly with all it's fat and it will be delicious.