The Holidays

By Lu

Whew! The last couple of months were filled with foods. What can any of us say with the holiday season is in full swing? It started with Thanksgiving, and then not long after that, Christmas. Now, here comes New Year. Then, after that, Chinese New Year, Valentine's Day....and then, my own holiday, my birthday! All of these holidays are eating holidays. Brace yourself with the storm of food coming your way!!

THANKSGIVING
I went away for Thanksgiving to go back to Indonesia. You would think I was able to avoid the whole piggin' out all day, getting sleepy after scarfing down some juicy turkey in front of the TV as I would be watching The Bears getting their ass kicked. No! Even though I was away from the homeland of Thanksgiving, I wasn't able the avoid the wrath of turkey day.

Hertin, Chika, me, and Peggy (on Skype) in Singapore

I was in Singapore during Thanksgiving week visiting my friend, Chika. She asked me to cook real American Thanksgiving dinner. So I did. We both worked our butt off making a roasted turkey, corn pudding, mashed potatoes, gravy, and homemade pumpkin pie. It was a lot of fun though hard for me cooking not only in a kitchen that's not mine, but also in a different country. Surprisingly I found what I needed rather easily. It wasn't hard to find herbs like fresh Thyme and Sage - herbs that I couldn't even know how to translate to Malay. Chika invited two of our childhood friends as well to have dinner with us, Febrita and Hertin (who to this day are still both pregnant). It was so much fun to catch up. Peggy, our friend in New Zealand, was joining us cooking through Skype. It was so funny she was there through video Skype almost the whole time! She could probably smell the turkey! Ineke, who is one of our food warlord, was supposed to join us but couldn't make it due to her daughter becoming ill. Too bad, but she did get some leftovers.

Our Singaporean Turkey

Sorry bad pic, but we're happy - at Ri and David

After several ordeals with the oven, and no thermometer to be had, we managed to cook a real perfect golden brown juicy turkey. Hallelujah! Everything came together quite well at the end, and we had a great dinner and a great reunion. I have never dreamed that I would be sharing turkey dinner in Singapore with all Asian people! But, it felt and tasted like Thanksgiving. I was thankful for my friends and for being able to see them again after all these years. Good thing Febrita and Hertin were eating for two because we had tons of food. Though the turkey was small compared to what I used to back in the US, it was still a lot for us.

Then, a couple days later, Ri also made a full thanksgiving meal. Thanksgiving is David (Ri's husband)'s favorite holiday. So, they really took it to heart in cooking everything themselves. I didn't help but just showed up and ate. Fine by me. I already cooked a turkey. Ri and David made everything from scratch. Other than the obvious, she also made sweet potato pie, cranberry relish, bacon and sage dressing, David's mom's famous corn pudding, strawberry rhubarb pie and a completely made from scratch pumpkin pie. Yep, she didn't use Libby's pumpkin. She killed Jack O' for her pie. It was fun to share Thanksgiving dinner with my parents, my sister and bro in law, and two close friends to Ri and David - Shilla and Justin. It was a great night.

CHRISTMAS

Sugar cookies - unfrosted

What I love about christmas is the cooking and baking that are entailed with this holiday. I simply love Christmas because it means my cookie factory would be open. There's nothing I love more than baking christmas cookies while listening to christmas carols. It's just my ultimate favorite baking time. Both my mom and Ri also bake christmas cookies, but each of us bake different varieties of them. However, we all bake cut-out sugar cookies that we decorate with tender loving care. We also bake our favorite cherry covered chocolate thumbprint cookies. It has been popularized in Indonesian as "kue konde" since it resembles a hair bun according to some people.

For me, it has been a tradition to bake cookies every Christmas. I have been doing it for many years and now, my friends expect them. Some of them even contribute sugar and flour because they felt after all these years, if it was money in the bank, those would have had some ROI. My friends are so sweet but definitely it wasn't necessary. Wish they knew what joy it brought me to be able to bake some cookies to share.

I really take cookie making seriously. After years in making cookies, I have accumulated many tools and decorating supplies. Some people asked me how did I make my cookies so perfect and so nicely decorated? The only thing I told them is "time." I took my time with each cookie. Some took forever and it did require a lot of time.

My decorating Supplies

Frostings

Another secret I would share about making a simple chocolate chip cookie is that I put extra salt in mine, and used regular salted butter. My chocolate chip cookies are salty compared to the regular ones. However, it really balances the sweet and savory and you can eat tons of them! If it's predominantly sweet, you probably had one or two, and you would be done. If you eat mine and you love chocolate chips, you'll put away several. With a glass of milk, it's worth the extra poundage on  your waistline!

Chocolate Chip Cookies

Chocolate Covered Cherry Thumbprint Cookies

This Christmas, I was also lucky enough to be trusted by my dear friends, CK and Sabrina, to cook for their Christmas dinner. They invited twenty friends to share a nice meal together and they asked me to come up with a menu. So I did. I made it into a conquest of solo cooking. I came up with a big menu and for the most part I cooked every single thing in the menu.

For appetizers I made homemade Spinach Artichoke Parmesan Dip, Salumi and Cheese Platter, and Shrimp Cocktails. I didn't make the cheese and the shrimp. I hand picked the cheeses (Tallegio - my favorite, Manchego, Roquefort, and a Triple Cream Cheese paired with Prosciutto di Parma and Mortadella. The spinach dip - I made from scratch. I forgot to get some mayo, and I didn't have some at home. So I whipped one together real quick. Even, the mayo was homemade.

For main course I cooked two proteins: Crown Roast of Pork stuffed with Apple Sage Sausage stuffing, and braised short ribs cooked in Burgundy wine and demi-glace reduction. The sides were Duchesse Potatoes (milled potatoes mixed with egg appareil, piped and broiled), sweet potato casserole, corn pudding (always a favorite), green bean almadine, cauliflower with mornay sauce, and citrus cranberry arugula salad with a yogurt poppyseed dressing. I also made three types of breads - cranberry and golden raisin wheat bread, sourdough country bread, and Challah bread.

For desserts we had Hazelnut chocolate torte, christmas cookies, apple cobbler with vanilla ice cream, and butterscotch pecan pull apart bread that I made with the challah dough.

All the food I made for the Christmas party

The whole dinner was a success. I surprised myself that I managed to make most of the food on my own. I got some help from my sous chefs - CK and Sab's nanny, "Aunty" we call her; and, Nathan. Nate was so awesome in helping me with my tasks. I was getting a tad nervous at the end racing with times. Now, I understood what those people were going through in the television show, "Top Chef", when they had to finish cooking within a certain time limit. It was nerve-wrecking. However, we had it under control. The pork came out real nice and juicy, almost perfect. I would want the stuffing to be a little more brown, but it was fine. The short ribs was a hit, and people fought over it. I should have made more.

I wasn't too happy with the chocolate cake. I thought it was too crumbly. It was pure chocolate with very little flour. Super rich, and there was no leavening at all. But it needed some sauce or ice cream to help it. The big hit was the Butterscotch Bread. Everyone went crazy for it. Even some who only looked at the picture have requested me to make them some. It was super easy to make. The recipe online is only requiring you to use either frozen rolls or biscuits. I made my own dough since I was baking bread to begin with. However, if not, it would be super easy.

Me, happy.

I couldn't describe my feeling after I was done and looking at my hard work and creations on the table. A surge of pride came warming me up inside. I haven't felt like that in awhile but it was such a pleasing feeling to have. To see your friends' face happy enjoying the food, giving you compliment, or giving you a face of disbelief were beyond priceless. It was worth every single sweat and throbbing ankles.

I had so much fun this Christmas. I had been hoping that my Christmas this year wouldn't be the same as several Christmases in the past. I was hoping for some happiness in my life, some warmth, and no more feeling far removed from people you love. I was afraid this Christmas would be same old same old. It wasn't. It was filled with laughters, friends and love, great food, and so much warmth from the fact we didn't have a white Christmas this year, the glow we got from the great top shelf wines and champagnes CK provided for all of us to savor with our dinner, and from all the great friendships we share. It was truly one of the best Christmases ever, though I was so far away from my parents and sisters.

What a great Christmas spent with great friends!

Christmas is over now. Now we look towards  the future for 2012 to come. It is around the corner. My host mom, Cherryl, always says "live, love, laugh." For the first time in awhile I know I am living my life that way. I am living, loving, and laughing...and eating!

Today is the last day of 2011. I am saying good bye to a year filled with development, and improvement. It was a year of self discovery for me. I can say I am pleased with what I found.