Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

Sweets for my sweet, sugar for my honey… one simply can’t get enough of sugary delights to brighten one’s day. But don’t get me wrong, I’ll be indulging my sweet tooth during the holidays without inhibiting my passion for sweets. What better way to celebrate the season than getting that sugar high, that extra boost of energy that’s much needed during this time of year.

Making French toast, pancakes, and homemade stollen, is one of my breakfast traditions. Stollen is a traditional German loaf-shaped cake with dried fruit, lightly sprinkled with powdered sugar. I make them the way they’re supposed to be made, without skimping on butter. It’s what I would call a special breakfast. Honestly, I only enjoy a calorie-laden breakfast (full of fat and butter, makes everything all the more delicious!) during Thanksgiving, Christmas, Easter, New Years, my Birthday, and Valentine’s Day.

There’s nothing French about how Americans prepare French toast. In fact, the first reference to French toast was in a 4th Century Roman cookbook. But then again, Roman toast does not conjure up thick slices of bread dipped in egg and milk batter, dusted with powdered sugar in my dream breakfast. Pancakes on the other hand, are an unrefuted all American breakfast. Flapjacks, as it’s also known, are made from a batter composed of flour, milk and eggs, with various secret ingredients and techniques to make it fluffy. It’s cooked on a hot griddle or frying pan and stacked as high as kingdom come. But history suggests that it was a type of cereal food dating back to the prehistoric societies. There are many variations on how pancakes are prepared and enjoyed in every part of the world. But what matters always is to enjoy each and every bite however way you want it.

My version of a pancake is to have the batter base as Morinaga, Showa, or we make our own. But considering being in Japan, the ingredients are just that, natural ingredients. I sometimes opt not to make my batter completely homemade. 

I also use two eggs instead of one, use part heavy cream and whole milk. The pancakes seem to fluff up like mountain tops.  Our family’s tradition is to top it with butter, mascarpone cheese, and 100% espresso sauce, and Canadian Maple Syrup. Not all together, but one kind of topping on each pancake that’s eaten separately. It like having the best of everything in one plate!  

I hope your holidays bring you wonderful memories and the excitement of many more Christmases to come. And may your breakfast of champions be a reminder of what all your tomorrows may bring! Happy Holidays, everyone!

I grew up having the a “Dutch” pancake recipe, more so, the Pennsylvania Dutch Recipe Book, that my mother has. I don’t have my mother’s old cookbook, but here is a recipe that is pretty darn close by Kris at Allrecipes.

Super Fluffy Pancakes

3/4 cup milk (we opt for heavy cream and whole milk, half of each)
2 tablespoons white vinegar (optional)
1 cup all-purpose flour
2 tablespoons white sugar (we had three)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg (we add two eggs)
2 tablespoons butter, melted

The Espresso Sauce (syrup) comes with the mascarpone cheese, however, you could do a reduction (espresso and sugar).

Enjoy!

A wonderful addition to our Christmas breakfast buffet menu is the amazingly easy, incredibly inexpensive and inexplicably melt- in- your –mouth-delicious puffed pancake known as the Dutch baby. The ingredients for a Dutch baby are almost always found in all kitchens. Only requiring six ingredients, plus the lemon and powdered sugar garnish, the Dutch baby, hands down, is one of the least expensive dishes you could make for a breakfast buffet.

The laughably easy prep time for the Dutch baby makes it a no brainer. The only drawback for this dish is that it should be eaten immediately and so it may not be the best dish to let sit at a buffet, this could be remedied with a warming dish, although, leaving it in the cast iron skillet will help as the cast iron will retain its heat. Having a lot of hungry mouths to feed will, of course, eliminate any concerns as you will watch the Dutch baby disappear before your eyes.

You may wonder where this puffy pancake got its name. According to some references the Dutch baby was first introduced at Manca’s Café, a Seattle based family restaurant. The Dutch baby is a spin off a German pancake dish, but received its adorable name by one of the daughters of Victor Manca, the owner of Manca’s Café. “Dutch” may have referred to the Pennsylvania Dutch, who were German- Americans; Dutch, being misused for the word “Deutsch”.

The butter, powdered sugar and lemon, when melted together atop the Dutch baby, create a syrup that will keep you coming back for more. However, the Dutch baby can be served with maple syrup or other fruit toppings. For a nice contrast with the rest of the breakfast buffet menu, using the lemon, butter and powdered sugar is recommended.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Dutch Baby

Our recipe for the Dutch baby came from Mary Engelbreit’s “Winter”, written by Charlotte Lyons. This is sweet little book that was given to us many years ago as a gift and it shares many fun crafts, as well as a few recipes, that will help get you through the long cold winter.

Ingredients
½ stick butter
3 eggs
¾ cup whole milk
¾ cup flour
¼ tsp salt
¼ tsp vanilla

Directions

1. Preheat the oven to 425 degrees. Place the butter in a 10” cast iron, oven proof skillet or a heavy baking dish.

2. Put the skillet in the oven. Let the butter melt, but not brown, while you prepare the batter.

3. In a blender add the eggs, milk, and flour, salt and vanilla and mix until just combined.

4. Take the skillet out of the oven. Swirl the melted butter in the skillet to make sure it is coated evenly.

5. Pour the batter into the hot skillet and place it back into the oven to bake for 25 minutes or until puffed and golden.

6. Serve with lemon wedges, butter pats and powdered sugar immediately after removing from the oven.

A wonderful addition to our Christmas breakfast buffet menu is the amazingly easy, incredibly inexpensive and inexplicably melt- in- your –mouth-delicious puffed pancake known as the Dutch baby. The ingredients for a Dutch baby are almost always found in all kitchens. Only requiring six ingredients, plus the lemon and powdered sugar garnish, the Dutch baby, hands down, is one of the least expensive dishes you could make for a breakfast buffet.

The laughably easy prep time for the Dutch baby makes it a no brainer. The only drawback for this dish is that it should be eaten immediately and so it may not be the best dish to let sit at a buffet, this could be remedied with a warming dish, although, leaving it in the cast iron skillet will help as the cast iron will retain its heat. Having a lot of hungry mouths to feed will, of course, eliminate any concerns as you will watch the Dutch baby disappear before your eyes.

You may wonder where this puffy pancake got its name. According to some references the Dutch baby was first introduced at Manca’s Café, a Seattle based family restaurant. The Dutch baby is a spin off a German pancake dish, but received its adorable name by one of the daughters of Victor Manca, the owner of Manca’s Café. “Dutch” may have referred to the Pennsylvania Dutch, who were German- Americans; Dutch, being misused for the word “Deutsch”.

The butter, powdered sugar and lemon, when melted together atop the Dutch baby, create a syrup that will keep you coming back for more. However, the Dutch baby can be served with maple syrup or other fruit toppings. For a nice contrast with the rest of the breakfast buffet menu, using the lemon, butter and powdered sugar is recommended.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Dutch Baby

Our recipe for the Dutch baby came from Mary Engelbreit’s “Winter”, written by Charlotte Lyons. This is sweet little book that was given to us many years ago as a gift and it shares many fun crafts, as well as a few recipes, that will help get you through the long cold winter.

Ingredients
½ stick butter
3 eggs
¾ cup whole milk
¾ cup flour
¼ tsp salt
¼ tsp vanilla

Directions

1. Preheat the oven to 425 degrees. Place the butter in a 10” cast iron, oven proof skillet or a heavy baking dish.

2. Put the skillet in the oven. Let the butter melt, but not brown, while you prepare the batter.

3. In a blender add the eggs, milk, and flour, salt and vanilla and mix until just combined.

4. Take the skillet out of the oven. Swirl the melted butter in the skillet to make sure it is coated evenly.

5. Pour the batter into the hot skillet and place it back into the oven to bake for 25 minutes or until puffed and golden.

6. Serve with lemon wedges, butter pats and powdered sugar immediately after removing from the oven.

Our next recipe for our Christmas breakfast buffet menu is a hot cereal. Oh, no! Not mush again! No, not mush, but if you grew up watching “The Little Rascals”; reruns, of course, we aren’t quite that old, you may have had an aversion to the oatmeal your mother put in a bowl and served to you for breakfast. You might have looked at the oatmeal with disgust and declared, “I’m fed up with mush!”

Hot cereals were the overalls, work boots and flannel shirts of the breakfast world. Hot cereals were almost always lumpy, plain and boring. The high-heeled fashionistas of this breakfast world were definitely the ever popular sugary cereals and pop tarts. Hot cereals couldn’t stand up to (Well, actually hot cereals could stand up your spoon.) the brightly colored, sugary confections we loved for breakfast.

But, as we grow and mature. As our bodies begin to ache for no reason, we seek out a more nutritious breakfast and, in the winter months, a hot breakfast to warm up our beautiful, but aging, bodies. With a world of ideas at our finger tips we can find recipes to transform even the most mundane of all hot cereals. Oatmeal can be transformed into a delicious baked oatmeal breakfast treat. Add a little maple syrup and brown sugar to jazz up your Cream of Wheat (which is actually better with lumps…come on admit it…it is.) “What’s a grit?” Well, grits, they are showing up on the dinner table these days. Then, there is polenta. We are used to seeing polenta in savory dishes and we love it there. But, how about trying polenta for breakfast?

We love this recipe creamy polenta with honey and blueberries for the Christmas breakfast buffet. It is easy to serve for a large crowd as it can be served in a large bowl, blueberries and honey on the side or you can portion it out into beautiful glasses or bowls, placing the blueberries and honey on each serving. We have used fresh blueberries when available at a reasonable cost.

However, if you have frozen blueberries (from the baskets you picked in the summer) they will work just fine…even better as far as we are concerned. When the blueberries are thawed their juices flow out of them, almost creating syrup. The thawed, tart blueberries, warm creamy polenta and naturally sweet honey will blend together to create a very delicious “mush”.

This creamy polenta is really a blank canvas for any combination of recipes. We love the blueberries and honey, but you can add nuts, other fruits, etc. Let your imagination run wild. And, this recipe can easily be doubled.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Breakfast Polenta

Ingredients

2 cups whole milk
½ cup quick cooking polenta
2 tbs butter
½ cup blueberries
½ cup honey

Directions

1. In a medium saucepan, bring milk to a boil.
2. Whisk in the polenta. Stir continually until creamy.
3. Stir in the butter.
4. Serve hot with the blueberries and the honey.

Our next recipe for our Christmas breakfast buffet menu is a hot cereal. Oh, no! Not mush again! No, not mush, but if you grew up watching “The Little Rascals”; reruns, of course, we aren’t quite that old, you may have had an aversion to the oatmeal your mother put in a bowl and served to you for breakfast. You might have looked at the oatmeal with disgust and declared, “I’m fed up with mush!”

Hot cereals were the overalls, work boots and flannel shirts of the breakfast world. Hot cereals were almost always lumpy, plain and boring. The high-heeled fashionistas of this breakfast world were definitely the ever popular sugary cereals and pop tarts. Hot cereals couldn’t stand up to (Well, actually hot cereals could stand up your spoon.) the brightly colored, sugary confections we loved for breakfast.

But, as we grow and mature. As our bodies begin to ache for no reason, we seek out a more nutritious breakfast and, in the winter months, a hot breakfast to warm up our beautiful, but aging, bodies. With a world of ideas at our finger tips we can find recipes to transform even the most mundane of all hot cereals. Oatmeal can be transformed into a delicious baked oatmeal breakfast treat. Add a little maple syrup and brown sugar to jazz up your Cream of Wheat (which is actually better with lumps…come on admit it…it is.) “What’s a grit?” Well, grits, they are showing up on the dinner table these days. Then, there is polenta. We are used to seeing polenta in savory dishes and we love it there. But, how about trying polenta for breakfast?

We love this recipe creamy polenta with honey and blueberries for the Christmas breakfast buffet. It is easy to serve for a large crowd as it can be served in a large bowl, blueberries and honey on the side or you can portion it out into beautiful glasses or bowls, placing the blueberries and honey on each serving. We have used fresh blueberries when available at a reasonable cost.

However, if you have frozen blueberries (from the baskets you picked in the summer) they will work just fine…even better as far as we are concerned. When the blueberries are thawed their juices flow out of them, almost creating syrup. The thawed, tart blueberries, warm creamy polenta and naturally sweet honey will blend together to create a very delicious “mush”.

This creamy polenta is really a blank canvas for any combination of recipes. We love the blueberries and honey, but you can add nuts, other fruits, etc. Let your imagination run wild. And, this recipe can easily be doubled.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Breakfast Polenta

Ingredients

2 cups whole milk
½ cup quick cooking polenta
2 tbs butter
½ cup blueberries
½ cup honey

Directions

1. In a medium saucepan, bring milk to a boil.
2. Whisk in the polenta. Stir continually until creamy.
3. Stir in the butter.
4. Serve hot with the blueberries and the honey.

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Our first recipe first arrived on our doorstep in the hands of Camille’s brother about 5 years ago. He brought the recipe; we bought the ingredients and added it to our Christmas breakfast buffet. “You are going to love this”, declared Camille’s brother. And, by the way his mouth was watering when he spoke of the Crème Brûlée French Toast Bake, we could hardly wait to make it and eat it.

Crème Brûlée is probably one of the most perfect desserts ever created. Make the Crème Brûlée French Toast Bake and breakfast doesn’t get any better. Gooey, syrupy goodness waits at the bottom of the Crème Brûlée French Toast Bake. Hot out of the oven, this dish could rival any comfort food out there and probably win. The Grand Marnier is luxurious, making this incredibly sophisticated and worthy of the most upscale breakfast or brunch buffets. Young and old will adore the pleasing texture, sweet yet sophisticated flavor and the warm comfort of this dish.

Crème Brûlée French Toast Bake

Ingredients

1 cup light brown sugar, packed
1 stick butter
2 tbs light corn syrup
1 loaf brioche (Challah) or potato bread or French bread
5 large eggs
1 ½ cup heavy whipping cream
1 tsp vanilla extract
¼ cup Grand Marnier
¼ tsp salt

Directions:

1. In a small saucepan combine the brown sugar, butter and corn syrup. Simmer until sugar has melted and mixture has thickened to syrup. Pour this mixture into a 9×13 baking pan that has been buttered or lined with parchment.

2. Slice the bread into 1 inch cubes and place on top of the syrup in the baking pan.

3. In a large bowl, whisk together the eggs, cream, vanilla extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

4. In the morning, leave the casserole at room temperature while the oven preheats.
Bake at 350°F uncovered, for 45 minutes.

5. When it is finished baking take it out of the oven and let set for 5 minutes. If serving at a buffet use a platter that is a bit larger than the baking pan, invert the baking pan over the plate and serve immediately. If serving directly from the baking pan, cut into square portions and serve immediately.

We’d like to present to you our second holiday menu, which is a Breakfast Buffet. What could be better than several sinfully delicious breakfast items served buffet style? This is an easy, lovely beginning to Christmas day. And, if you are like many people your Christmas may be split between two or more households. So, if you aren’t going to be eating Christmas dinner at your home, you can at least create a festive meal for your family that will create memories in your own home.

Christmas Breakfast Buffet

1. Crème Brûlée French Toast Bake
2. Creamy Polenta with Honey and Blueberries
3. Dutch Baby
4. Savory Quiche
5. Baked Ham and Egg Cups

Our first recipe first arrived on our doorstep in the hands of Camille’s brother about 5 years ago. He brought the recipe; we bought the ingredients and added it to our Christmas breakfast buffet. “You are going to love this”, declared Camille’s brother. And, by the way his mouth was watering when he spoke of the Crème Brûlée French Toast Bake, we could hardly wait to make it and eat it.

Crème Brûlée is probably one of the most perfect desserts ever created. Make the Crème Brûlée French Toast Bake and breakfast doesn’t get any better. Gooey, syrupy goodness waits at the bottom of the Crème Brûlée French Toast Bake. Hot out of the oven, this dish could rival any comfort food out there and probably win. The Grand Marnier is luxurious, making this incredibly sophisticated and worthy of the most upscale breakfast or brunch buffets. Young and old will adore the pleasing texture, sweet yet sophisticated flavor and the warm comfort of this dish.

Crème Brûlée French Toast Bake

Ingredients

1 cup light brown sugar, packed
1 stick butter
2 tbs light corn syrup
1 loaf brioche (Challah) or potato bread or French bread
5 large eggs
1 ½ cup heavy whipping cream
1 tsp vanilla extract
¼ cup Grand Marnier
¼ tsp salt

Directions:

1. In a small saucepan combine the brown sugar, butter and corn syrup. Simmer until sugar has melted and mixture has thickened to syrup. Pour this mixture into a 9×13 baking pan that has been buttered or lined with parchment.

2. Slice the bread into 1 inch cubes and place on top of the syrup in the baking pan.

3. In a large bowl, whisk together the eggs, cream, vanilla extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

4. In the morning, leave the casserole at room temperature while the oven preheats.
Bake at 350°F uncovered, for 45 minutes.

5. When it is finished baking take it out of the oven and let set for 5 minutes. If serving at a buffet use a platter that is a bit larger than the baking pan, invert the baking pan over the plate and serve immediately. If serving directly from the baking pan, cut into square portions and serve immediately.

Continuing with our menu for the ancient holiday dinner we present to you the side dishes, which are unique, flavorful and make a pleasing presentation. The first is kale with coriander sauce and the second is poppy turnips. Both recipes are found in The Philosopher’s Kitchen by Francine Segan.

Cato the Elder, a Roman statesman, wrote a book called On Agriculture. Cato wrote: “Of the medicinal value of the cabbage: It is the cabbage which surpasses all other vegetables. It promotes digestion marvelously…Dislocations will be healed quickly if they are bathed twice a day in warm water and a cabbage poultice is applied…Cabbage can be used as a poultice on all kinds of wounds and swellings… If you wish to drink deep at a banquet and to enjoy your dinner, eat as much raw cabbage as you wish…it will make you feel as if you had not dined, and you can drink as much as you please.

Our first side dish is kale with coriander sauce. Kale is a member of the cabbage family so we think Cato would approve of its addition to the menu. With its dark green leaves kale retains its color beautifully as long as you do not overcook it. If it is overcooked it will look dark and have hints of purple. For a festive table strive to cook the kale perfectly so that it looks beautifully green.

The second side dish is poppy turnips. This recipe will surely make you a fan of turnips should you think them a blah, tasteless winter vegetable. The ancient Greeks and Romans had quite a variety of foods at their disposal, but the fact remains that they did not have refrigeration. They ate, largely, according to what was seasonal, making the best of foods, even those as unappealing as the turnip.

The best thing about these two side dishes is that they are inexpensive, easily made in large batches and, of course, taste like a winter touched by summer.

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Kale with Coriander Sauce

Ingredients

3 large shallots, minced
2 tbs extra virgin olive oil
½ cup muscatel or sherry vinegar
2 tbs honey
1 teaspoon ground coriander
1 pound kale, chopped
Salt and pepper

Directions

1. Sauté the shallots in the oil in a large skillet, over medium heat until shallots are translucent. Add the muscatel (or sherry vinegar), honey and coriander. Bring to a boil.

2. Add the kale and sauté until tender, about 2-5 minutes. Add the salt and pepper to taste and serve.

Poppy Turnips

Ingredients

3 shallots, thinly sliced
2 tbs extra virgin olive oil
2 white turnips, julienned
3 tbs raspberry or fruit vinegar
3 tbs honey
Salt and pepper
2 tbs poppy seeds

Directions

1. Sauté the shallots in the oil in a nonstick skillet over medium heat until shallots are translucent

2. Add the turnips, vinegar and honey. Season with the salt and pepper. Cook for 15-20 minutes or until the turnips are tender.

3. Sprinkle with the poppy seeds and serve.

Continuing with our menu for the ancient holiday dinner we present to you the side dishes, which are unique, flavorful and make a pleasing presentation. The first is kale with coriander sauce and the second is poppy turnips. Both recipes are found in The Philosopher’s Kitchen by Francine Segan.

Cato the Elder, a Roman statesman, wrote a book called On Agriculture. Cato wrote: “Of the medicinal value of the cabbage: It is the cabbage which surpasses all other vegetables. It promotes digestion marvelously…Dislocations will be healed quickly if they are bathed twice a day in warm water and a cabbage poultice is applied…Cabbage can be used as a poultice on all kinds of wounds and swellings… If you wish to drink deep at a banquet and to enjoy your dinner, eat as much raw cabbage as you wish…it will make you feel as if you had not dined, and you can drink as much as you please.

Our first side dish is kale with coriander sauce. Kale is a member of the cabbage family so we think Cato would approve of its addition to the menu. With its dark green leaves kale retains its color beautifully as long as you do not overcook it. If it is overcooked it will look dark and have hints of purple. For a festive table strive to cook the kale perfectly so that it looks beautifully green.

The second side dish is poppy turnips. This recipe will surely make you a fan of turnips should you think them a blah, tasteless winter vegetable. The ancient Greeks and Romans had quite a variety of foods at their disposal, but the fact remains that they did not have refrigeration. They ate, largely, according to what was seasonal, making the best of foods, even those as unappealing as the turnip.

The best thing about these two side dishes is that they are inexpensive, easily made in large batches and, of course, taste like a winter touched by summer.

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Kale with Coriander Sauce

Ingredients

3 large shallots, minced
2 tbs extra virgin olive oil
½ cup muscatel or sherry vinegar
2 tbs honey
1 teaspoon ground coriander
1 pound kale, chopped
Salt and pepper

Directions

1. Sauté the shallots in the oil in a large skillet, over medium heat until shallots are translucent. Add the muscatel (or sherry vinegar), honey and coriander. Bring to a boil.

2. Add the kale and sauté until tender, about 2-5 minutes. Add the salt and pepper to taste and serve.

Poppy Turnips

Ingredients

3 shallots, thinly sliced
2 tbs extra virgin olive oil
2 white turnips, julienned
3 tbs raspberry or fruit vinegar
3 tbs honey
Salt and pepper
2 tbs poppy seeds

Directions

1. Sauté the shallots in the oil in a nonstick skillet over medium heat until shallots are translucent

2. Add the turnips, vinegar and honey. Season with the salt and pepper. Cook for 15-20 minutes or until the turnips are tender.

3. Sprinkle with the poppy seeds and serve.