Christmas Dinner

Mark Bittman's Beet Salad

Cream of Celery Soup

"Steak" Diane

Mashed Potatoes with cashew gravy

Brussels Sprouts Ubuntu

Armagnac-Glazed Apricots

Coppola Pinot Noir 2008

Christmas Eve Supper

Guacamole and chips

Ensalada verde

Green Corn Tamales with Tamale gravy

Cabbage with pico de gallo

Arroz Mexicana

Frijoles negros con cotija

Rosie's Chocolates

Neighborhood Christmas Open House

Lentil Pecan Pate
Spiced cashews
Endive with blue cheese and walnuts

Mulled wine with homemade acquavit
Spiced cider (TJ, doctored)

From Trader Joe:

hummus and pita (make pita chips)
brie and crackers
chocolate covered ginger
lebkuchen
ginger cookies

Whole Grain Mustard Vinaigrette

This was inspired by the dressing on the Apple Glazed Parsnip Salad at Feast. I don't think that dressing had tahini in it, but I thought it might make a good base.

1-1/2 Tablespoons tahini
1/4 cup water
1 small garlic clove, minced
1-1/2 Tablespoons white wine vinegar
2 Tablespoons whole grain mustard
Scant 1/2 Cup olive oil
salt, pepper and lemon juice to taste

In a blender, combine the tahini, water and garlic and process until throughly combined. Add the vinegar and mustard and process briefly until combined. With the motor running, add the olive oil in a stream. Correct the seasoning as necessary with salt, pepper and/or lemon juice. The first time I made this, I found the dressing a tad on the sweet side until I added the lemon. Hasn't been the case subsequently.