Happy 2013! Thanks to our mothers and other talented family chefs, we usually do more eating than cooking during the holidays. So I was thrilled when my husband Dave announced his intention to roast a turkey for New Year’s, along with tackling his family recipe for gravy. He encountered a post-Christmas turkey shortage at our local grocery store, so the menu was soon revised to include roast chicken, along with collard greens and black eyed peas for sides.
Unfortunately, we had to postpone the feast after I came down with a fever while watching the ball drop. We finally prepared the meal the following weekend, learning a few lessons about bringing a multi-course dinner to the table:
1) Contrary to the image of a turkey/chicken on a platter, the bird (in this case) should be cooked with its legs in the air (I put it in the oven upside down).
2) Bacon is as versatile as it is delicious – check out these recipes for Kickin’ Collard Greens and Spicy Black Eyed Peas
3) If one would like to eat before 10, it is best to start cooking before cocktail hour
Despite picking up a few pointers for next time, we were thrilled with how the meal turned out. We realized the fun of turning dinner at home into a special occasion, vowing to break out the fancy china more often.
Cheers to a fabulous 2013!