Shrunken Holiday Recipes

This year, we are almost all celebrating upcoming holidays with feasts that may be smaller in size than what we have cooked in the past.  Our gatherings will be smaller, and our dishes will reflect the size of the parties.  So a few ladies of the club have shrunk some of our holiday recipes to suit, and are offering the smaller versions here. (Click on each recipe name to see the full recipe.)

Cranberry-Apple-Pear Sauce

To accompany smaller turkeys (if you can find a small one) for a feast day, or a nice roast chicken or duck, Suzy Hartford suggests the following family favorite. But instead of 8 cups, this recipe will yield about 2 cups.

Lee’s Latkas

The word Hanukkah means dedication; the holiday of Hanukkah commemorates the successful overthrow by a group of Jewish rebels in Jerusalem under the leadership of Judah Maccabee who overthrew their Greek-Syrian oppressors in 165 BCE.  To commemorate this occasion, the 25th of Kislav, the 2nd Temple was rededicated by the burning of oil in the holy lamp.  It was thought that there was only enough holy oil for one night; the miracle of Hanukkah is that this lamp burned for  8 nights, during which additional oil could be pressed and sanctified. To mark this event, a special 8 lamp menorah, known as a Hanukiah, is kindled. One the first night, there is only one candle; on the second there are two...all the way to eight candles on the last night.  Thus this holiday is often called The Festival of Lights. This year the first night of Hanukkah is December 10th; the last night is December 17th.

To mark the importance of oil in this holiday, many foods are fried.  One of my family's favorite is latkes, better known as potato pancakes.   When the children were younger, and time was of the essence, I often used Manischewitz prepared potato pancake mix to which I added sauteed sliced onions and/or scallions.  Now that I have more time, the following is a "riff" on a recipe by Joan Nathan.

Traditional Scampi

On Christmas Eve, many Italian American families traditionally come together with dozens of friends to enjoy the Feast of the Seven Fishes – a true feast that features at least seven main fish dishes that celebrate the abundance of the season, often taking place following mass and caroling.   This year, most families will celebrate on their own.  But for a special fish dinner that will not be overly filling on the night before Christmas, what could be nicer than that Italian classic, Scampi?  Served with slices of crusty bread, and finished with a dessert of pears and cheese, this is a lovely way to enjoy an easy supper.  By the way, scampi are simply a type of shrimp, so don’t call the dish Shrimp Scampi if you want to impress your Italian pals.

Boozy Bourbon Balls

At midnight on Christmas Eve we all know Santa will be coming to the house, regardless of a quarantine that keeps other guests away.  And Santa must have milk and cookies to keep him stoked as he travels all around the world.  Don’t forget to leave him a treat near the fireplace!  Joan Holmes suggests the following cookies, just right for a Jolly Old Elf.  There is no need to reduce the size of this recipe, as they will disappear magically during the holidays.

 A Very Merry Version of a Brandy Alexander

To accompany his cookies, Santa may be willing to settle for a cold glass of milk.  But if you want him to be especially kind to you this season, consider leaving him something more special.  Robin Schachat recalls making pitchers – small pitchers, of course -- of this boozy variation on a trendy cocktail back in her college years, and keeping it in the freezer.  Santa always enjoyed it then!

Tamale Pie

Every family has its own selection for ultimate feast days – standing rib roast, perhaps, or a beef tenderloin;  ham studded with cloves and hung with pineapple rings and maraschino cherries, or a massive turkey with all the trimmings.  But what to do for lunch?  Bagels and smoked salmon are absolutely classic, but you don’t need a recipe for those!  In New Mexico, where Robin Schachat learned to cook, traditional Christmas foods are tamales and posole.  Tamales, if you aren’t accustomed to making them from your childhood, are a time-consuming mess to create.  Here is an easy variation for a cozy, homey meal.  Serve it with salted avocado slices dressed with a fresh squeeze of lime juice.

Date Nut Pudding

Many of us in the Garden Club are of an age that when we were young adults, the Silver Palate cookbooks first came into vogue.  We all served each other Chicken Marbella and Veal Stew, and always recognized the source!  For a holiday dessert, Jane Ellison’s family always enjoys Jane’s variation on the Silver Palate’s Date Nut Pudding.

Cranberry Prosecco Punch

Everyone who knows Margaret Ransohoff knows her to be bubbling over with enthusiasm for her garden as well as quiet good will for everyone.  And if you know her well, you know she loves her drinks bubbly as well – champagne, prosecco, cava.  She offers us a recipe here designed for this time of year, for all special brunches from Thanksgiving through New Year’s Day!

Cassoulet for a Winter’s Day

To celebrate dinner with a feast on New Year’s Day, and perhaps as leftovers (even better) the next day as well, Martha Marsh offers this reduced fat (!!) version of Cassoulet, one of the ultimate comfort feast dishes.

 Millionaire’s Shortbread

And on the day that you prepared the Boozy Bourbon Balls for Santa, we hope you were thinking ahead to the post-feast days of the New Year. Every family must wind down slowly, with a few leftover treats. Here is a glamorous, overwhelmingly rich, wonderful treat to pull out anytime throughout your holiday season, but especially wonderful as a surprise just when everyone thinks all the really special foods are past. This recipe is also courtesy of Martha.

On to Valentine’s Day, with hopes that our families may begin coming together by then.  Here’s an idea – if so, we can all go out to dinner!