While Little Miss braved the holiday crowds and chilly weather in Chicago, Yuan came to our house in Davis for a low-key but food focused holiday. Yuan and I, having come from predominantly non-Christian Asian nations, never had strong family traditions around Christmas. For me, Christmas meant Bond marathon, TNT’s Christmas Story marathon, and a giant Christmas tree my dad usually got on Christmas eve when the big trees were on sale. Yuan arrived on the afternoon of Christmas eve after battling holiday traffic with a holiday duck in tow. We did some last minute holiday shopping at the grocery store and cooked our Christmas Eve meal.
Although my Christmas traditions revolved around the cable tv schedule, Bjorn, having descended from Vikings, actually has family Christmas traditions. As far as I can tell, Norwegians celebrate most of Christmas on Christmas Eve – at least the fun parts that involve food and presents. Christmas Eve dinner feature Norwegian meatballs (NOT to be confused with Swedish meatballs which have cream….oh the horror) and lefse, a thin potato pancake that is rolled up and usually slathered in butter and sugar. There are always mashed potatoes and sometimes herring salad which is actually quite good (although not if you don’t like pickled fish). Since lefse apparently requires some special equipment (lefse roller, lefse flipper, lefse skillet), we skipped the lefse and focused on the meatballs. I make a lot of meatballs, but mine are usually Italian style meatballs so there was some anxiety to be a good Norwegian wife and make some Norwegian meatballs. Norwegian meatballs contains ground beef and onion, held together with fresh breadcrumbs and milk, and then crowded in the pan where they are cooked until very very brown. The meatballs simmer and then a dark gravy is made from the pan drippings.
While I was fretting about overcrowding the meatballs, Yuan wrapped some prawns in pancetta.
Yuan also made some brussels sprouts cooked with hickory smoked bacon and Bjorn made some garlic mashed potatoes to complete our Christmas Eve meal.
For dessert, I made some sour cream cookies that I’ve been making forever. They are always as delicious as I remember them being…maybe a little too delicious because I promptly ate five of them in succession.
Aunt Annie’s Cookies
- 1 cup sugar
- 2 sticks of unsalted sweet butter
- 3 tsp baking powder
- 1 tsp vanilla (be generous)
- 3 eggs
- 3 1/4 cup flour
- 1/2 cup sour cream (1/4 pint)
- 1/2 cup powdered sugar
- 1 tbsp milk
Cream butter and sugar until fluffy. Add baking powder, vanilla, eggs, flour and sour cream and mix together until blended. Drop spoonfulls of dough onto cookie sheet and bake at 375 degrees for 20 min. Make icing with powdered sugar mixed with milk and brush onto cookie when they come out of oven.
Our Christmas meal featured 3 lbs of protein, 2 lbs of potatoes and an entire stalk of brussels sprouts. We ate almost all of it, oh and half a carton of egg nog. Holidays are great because somehow it’s okay to drink an absurd amount of spiked liquified custard.