Holiday Shindig

Some years the holiday spirit doesn’t strike me until almost the last minute. This was one of those years. No holiday spirit until a little over a week ago when we finally got the tree up and some decorations out. What do you do when you finally realize that the holiday is right around the corner? Why invite 10 friends for a dinner party!

The invitation went out before the weather and roads got really foul and before I realized that getting the the farmer’s market would be as difficult as it turned out to be. I planned an elaborate meal featuring all local ingredients and sent out invitations. Then it snowed and snowed and snowed some more. And it didn’t melt.

Then Saturday morning it was 0 degrees when Mike got up and only 5 degrees when I had planned to leave for the U District market. That was too cold for me to want to drive the 35 miles in on bad roads. So what to do? I had already picked up the pork loin roast from our favorite local butcher and the potatoes were chilling (literally) out in the barn. But what about the salad greens, leeks, radishes and Brussels sprouts? I’d originally hoped to get them from our garden, but it was under 14″ of snow and I wasn’t headed to the market.

Now there are decision points in every meal when you’re a locavore. And this was a moment when I could have decided to make do with what was in the pantry and the freezer and we would have had a very nice meal. But I didn’t, I decided that it was important to me to have the festive menu I’d planned and so I set off north to the Skagit Valley Coop for what I needed. They’re dedicated to sourcing locally when possible and organically when they can’t and I reliably find exactly what I need when I have the opportunity to go there.

Of course, the roads were horrid – 35 mph on I-5 anyone? – and it was crowded when I got there. They had no radishes and so my plans for a radish slaw went out the window. Improvising I found Washington red cabbage and celery root and decided to pair them with organic California green cabbage and carrots for a fresh slaw. I scored some Washington leeks and sage (mine was buried) but the last Brussels sprouts they had were also from CA. I thought about doing broccoli or cauliflower instead, but they were also from CA so I stuck to my original plan.

In the end, two friends had to bow out of joining us and our meal wasn’t as local as planned, but it was just as delicious. And the evening was a true delight. One of those dinner parties where everyone is in the mood to be jolly and celebrate and it just feels effortless and fun.

We started the evening with a bit of cheese fondue and bread brought by a friend. We washed them down with Crantinis and Manhattans brought by other friends. Oh yum!

The main course was Bacon Wrapped Honey Pork Loin, Potato Leek Gratin, Brussels Sprouts and a quick Apple Cider Slaw. Mmmmm. Just the kind of rich, stick to your ribs kind of meal you want on a cold snowy night. It was perfectly accompanied with a selection of Washington red wines. And all of it was followed up with a rich flour-less chocolate cake made by our resident dessert queen (not me).

A little later after a re-gift gift exchange that was frankly hilarious. A lot more conversation and laughter. And a gift of spaghetti squash (please take some!) and pickles from us, off our guests went into the snowy blowy night. And now it feels like the holidays.

*****

Bacon Wrapped Honey Pork Loin
Adapted from Epicurious
Serves 6 – 8 (closer to 8 if you have sides)

The original recipe calls for maple syrup and plain bacon. I substituted the honey I got from a co-worker with bees and the honey pepper bacon Silvana sells. I brined the pork for a full 24 hours and I’ll tell you right now it’s the best pork loin I’ve ever made. It was moist and perfectly cooked and wonderfully spiced. So good.

I won’t reprint the recipe here as those were the only changes I made. Give it a try, you’ll love it!

*****

Potato Leek Gratin

- enough 1/8″ sliced potatoes to fill your pan
- about 1 medium leek, white and green sliced thin
- 3 cloves minced garlic
- a quart or so of heavy cream

Butter your dish well. Layer in half the potatoes, spread the leeks, layer the rest of the potatoes. Mix the garlic and a bit of kosher salt and pepper with some cream and pour over the potatoes. Add enough cream to just come even with the potatoes – it will expand while it cooks.

Put it in a 350 F oven and cook, uncovered, for about 90 minutes. It’s done when the potatoes are soft and the top is golden brown.