At the grocery store this week I found myself stuck in the beverage aisle and unable to make a decision. Rows and rows of sparkling waters and kefirs and kombuchas and teas were lined up, all with fancy fonts and eye-catching colors. Many of the drinks included adaptogens or CBD or probiotics (because even beverages can improve your life now).
Remember when we only had to decide between lemon, lime or berry? Now, every flavor profile imaginable is available. On the back of one can, here was the description:
Smokey, spicy, juicy, lush, bitter and infused with adaptogens and desert botanicals!
What even is a desert botanical? Apparently, it’s something very special because the slim 8oz. can of this non-alcoholic beverage cost $6.74.
I was perusing the beverage aisle because I thought it would be fun to buy a selection of festive non-alcoholic drinks for Christmas. I still enjoy celebrating with a flute of bubbly and a nice glass of wine, but the older I get the more I need to offset the alcohol with something non-alcoholic. Maybe you can relate?
I hate to give this story such a boring and sensible conclusion, but I ended up going to Costco and buying a case of La Croix for $9.50.
I’m sure our Christmas celebration will still be festive, even if grapefruit is the most exotic drink flavor I’m offering.
Below is a drink recipe that I posted several years back on my blog, before all those fancy cans of drinks were available in stores. Back then, we were all making our own healthy elixirs at home, with passé ingredients like ginger and turmeric. I still like my homemade winter elixir, though. The flavors are bold and bracing, and it’s the perfect remedy when you need a little boost.
While this is the season to be jolly, it’s also the season to feel very tired and run down. When you need a refreshing boost, sip this magic potion over ice or with a spritz of seltzer water. When you need a soothing remedy, drink it steaming hot in mug with lots of honey.
Ginger, cinnamon and turmeric are the base of this drink. Raw apple cider vinegar and lemon add tart flavor and honey sweetens things up. You can make the drink fruitier by adding orange or pineapple juice. You can make it immunity-boosting by adding drops of echinacea or elderberry.
You can find the full recipe here: Winter Elixir
My Holiday Menu
Instead of looking back at the meals my family ate for dinner last week, I thought it would be helpful to share what my family will be eating over the holidays. I’d love to hear what you’re eating too!
The Days Leading Up to Christmas
If you have guests in town, you can follow my lead and make a big batch of pork and ricotta meatballs. I serve the meatballs with pasta and jarred marinara. It’s a delicious, filling dinner that feeds a crowd. (You can bake the meatballs ahead of time, then warm them up on the stove or in the oven with marinara)
Another meal I can recommend: Store-bought rotisserie chicken with a big salad, hummus and pita bread. It’s very easy and most people like it. I served this for dinner earlier this week after picking my brother up at the airport.
Christmas Eve
Since I was a kid, my family has served a spread of appetizers on Christmas Eve instead of a sit down dinner. I do the same with my own family now, not only because I love a good cheese plate, but also because it means I don’t have to cook and clean-up a big meal on Christmas Eve.
I plan to serve several types of cheese and cold cuts, olives, shrimp, popcorn shrimp (kid request), smoked salmon, smoked oysters and a veggie platter. I might add chips and dip. This year, I’m also going to steam mussels and clams, which requires a little bit of cooking but not much.
Steamed Mussels and/or Clams
If you’d like to serve shellfish for Christmas, plan on buying around 1 pound per person (this amount is considered a main course serving).
Step 1: Rinse the mussels and clams in a bowl of cold water. Rub off any grit and pull off any stringy bits or “beards” dangling from the shells. Throw away any cracked shells.
Step 2: In a wide saucepan or Dutch oven with a lid, saute 4 minced garlic cloves and a few tablespoons of chopped shallot in butter or olive oil.
Step 3: Add 1 cup of liquid (white wine, beer or water). This is enough liquid for up to 5 pounds of mussels and clams. As they steam, shellfish will open and release flavorful saltwater, helping to create more broth.
Step 4: Bring the liquid to a simmer over medium heat then add the shellfish. Cover and steam for 5 to 7 minutes, until the shells have opened. Shake the pan a few times while steaming to move around the shells around. Discard any shells that don’t open before serving.
Step 5: Serve the shellfish in a bowl with the broth and chopped parsley sprinkled on top. It’s nice to also have sliced baguette on the side. If the broth isn’t flavorful enough or slightly bitter, add salt and/or melted butter.
Christmas Day
Usually I make seafood paella for Christmas Day, but this year I’m making brisket. I was lured in by the promise that brisket tastes better if it’s cooked a day or two ahead and then reheated. I really like the idea of having my main course already cooked and ready.
I was leaning towards a brisket flavored with parsley and lemon, but now I’m leaning towards the much bolder tangy spiced brisket on Smitten Kitchen. Mostly, because I can cook it overnight in my slow cooker!
I’ll also be serving Instant Pot mashed potatoes, roasted mushrooms and salad with pomegranate seeds, blue cheese and roasted pecans.
I’m sending a slightly shorter newsletter this week because I know everyone is busy. I’ll be updating my Substack chat feed with a few photos of our celebrations, if you want to stay in touch. Wishing you a happy and healthy holiday weekend!
Jenny
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