I am thinking about having an ecumenical holiday party this year to bring together friends of varying religious and ethnic persuasions and am enjoying the challenge of coming up with an inclusive menu that will honor my guests. I have been giving this party a lot of thought and decided to limit my scope to foods that represent Christmas, Hanukkah and Kwanzaa, the main holidays celebrated this time of year. Otherwise, if I try to include dishes representing the backgrounds of each of my guests, I will get into a tizzy trying to bring in dishes that reflect everyone’s nationality and/or religious belief. Besides, I have no idea what Ethical Culturists eat.
First, I will be thinking through Christmas dishes because that celebration dominates American culture this time of year, so much so that it is hard to believe that the holiday as we now know it has evolved only since the 19th century. Before that, our Puritan forefathers frowned upon its observance because they saw it as pagan. When Christmas finally came into its own, it became a holiday associated with children — gifts, good food and good cheer heavily influenced by Charles Dickens’ “A Christmas Carol” and Clement Clarke Moore’s “A Visit from St. Nicholas.” Those influences make clear why the holiday is so child-centered, what with hanging up stockings and leaving cookies for Santa Claus, and singing about reindeer.
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As for the food I will serve, I want to avoid menu clichés such as the usual Christmas turkey or ham and will aim for other dishes gussied up to look festive. If I am feeling flush, I may go for beef tenderloins and will be extra cautious to not overcook this expensive meat. But if my guest list is large, I may cook the less costly pork tenderloins and will surround the platter with roasted apples and red potatoes and a sprinkling of sage leaves that may still be available from my garden. And this reminds me of a blunder I almost made. I recently bought a Jerusalem cherry plant because I was attracted to its shapely leaves and big red berries. I had just about decided I would decorate my holiday platters with cuttings from the plant when I discovered that the berries are poisonous, a member of the deadly nightshade family. So let us not get carried away by putting unfamiliar vegetation on food platters.
Hanukkah, the Jewish holiday that generally coincides with Christmas, is a less important observance than Passover, Rosh Hashana and Yom Kippur. But Hanukkah’s proximity to the Christian holiday has led to its growing prominence, and it too has become a child-centered event with the daily lighting of candles and the distribution of gifts. The holiday commemorates the rededication of the ancient temple of Jerusalem when its menorah miraculously burned for eight days and nights despite only a bit of oil being available. This explains why food fried in oil symbolizes the event, with potato latkes and jelly doughnuts the best known of the dishes. I have learned that I can make trays of latkes in advance, so I will prepare an assortment that will include not just those made with potatoes, but some with salmon and zucchini, and a dessert one with apples, all fried in advance, then heated in the oven just before serving.
Kwanzaa, based on several African harvest festivals, is a seven-day holiday that was established in the United States in 1966 as a tribute to African-American culture. Fruits, nuts and vegetables play a major role in this celebration so they should be featured in dishes served. My appetizers will include toasted almonds, and I will serve a roasted chicken surrounded by such vegetables as carrots, sweet potatoes and onions. For dessert, I will have sautéed bananas with a rum raisin sauce served warm with a dollop of vanilla ice cream.
Not for Festivus
Thinking about the origins of these holidays has put me in mind of Festivus, dubbed “the holiday for the rest of us,” an invented celebration made famous in an episode of “Seinfeld.” The preferred dishes are some kind of meatloaf and spaghetti with red sauce, created I suspect because they include low-budget ingredients. This spoof involves the ritual “Airing of Grievances” that takes place immediately after the Festivus dinner when each of the assembled guests lashes out at the others to complain about affronts they have experienced all year. Festivus makes fun of consumerism and the often-manufactured good cheer that dominates the culture for all of December.
The music and mood
While it is amusing to think about such a grouchy holiday, I have decided not to include it in my party since I prefer a more positive approach to my celebration. I will, however, insist that gifts are not exchanged and the music I play will be limited to classical guitar, a bit of Bach, some Gershwin and the rapturous trumpet-playing of Miles Davis.
Holiday Pork Tenderloin
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour, 15 minutes
Yield: 10 servings
1 teaspoon dried thyme
3 garlic cloves finely chopped
2 teaspoons olive oil
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 pork tenderloins with a combined weight of 3 to 4 pounds
6 or 8 small red potatoes cut in half
3 large red apples cut into quarters
2 tablespoons flour
1/2 cup dry red wine
1 cup chicken broth
1/2 cup water
Springs of fresh sage for garnish
1. Preheat oven to 450 F.
2. In small dish combine thyme, garlic, oil, salt and pepper to form a paste.
3. Tie the two tenderloins together, place on rack in roasting pan and rub with the garlic and thyme paste. Roast 30 minutes.
4. Reduce oven to 350 F and surround pork with potatoes and apples. Roast for about 35 minutes longer or until meat thermometer registers 145 F. Remove potatoes and apples to a plate. Let pork stand for 15 minutes, and temperature will continue to rise 5 to 10 degrees.
5. Meanwhile, take away rack from roasting pan. Stir flour into drippings and cook at medium heat for 1 minute, stirring. Add wine, heat to boiling and keep on loosening brown bits from pan. Add broth and water and boil 1 minute. Pour into gravy boat.
6. Place pork on serving platter with potatoes and apples arranged around it. Garnish with sprigs of sage or whatever other fresh herbs are available.
Main photo: Roasted pork tenderloin with red potatoes, apples and sage. Credit: Barbara Haber