We had a grand time eating too much food over Yule, which I got to make. Most recently I made cream of potato soup with a ham bone for the stock and a pretty basic roux to thicken at the end, plus fresh dill. I’m going to need to use the bigger stock pot next time I make this recipe; I was at 101% of capacity by the time I was done. Next up, pumpkin pies; puree, eggs, sweetened condensed milk or milk and sugar, hot it up and bake it in a blind-baked homemade shell using America’s Test Kitchen recipe for foolproof pastry dough (the secret is that the alcohol in vodka gets flour wet but doesn’t form gluten strands).
And then the Xmas dinner I made for about a dozen people, ten pounds of spiral-cut maple-bourbon glazed ham. It came out so well there was a little bit of fighting over it.
