Holidays in Provence
I spot a disturbing trend of not talking about plans for any given holiday in time for readers to be able to copy and steal any ideas that might be useful. So as a Cranky Anniversary celebration, I’m trying to remedy that. In that spirit, I’m sharing with you our Provencal holiday food plans.
I can just picture it: Provence with me and the crazy boys, frolicking in lavender fields, feeding bucolic hay to placid goats, rolling our pants legs up to our calves for strolls in pristine meadows and along perfect beaches. Leisurely days spent at open air markets, and visiting art galleries to look at the works of Van Gogh and Cezanne. Lazy afternoons sipping drinks and nibbling delicately on sensible portions of pain et fromage et chocolat. Absolutment!
Oh, how we’d blend.
Well, non. But, still, this Christmas I’m continuing my tradition of gathering recipes for appetizers and desserts from a particular place, and inviting neighbors, family and friends to pick a recipe to make and bring to create a big feast. In past years we’ve done Greece, Spain, Sweden, Belgium, Mexico, dim sum, and others I’ve already forgotten. I started doing this because having two Highly Traditional meals one month apart bores me. The childhood (secular) holidays I treasure and want to re-create are filled with people and food and fun and noise.
Last year, somewhere around December 26, Provence occurred to me. So I’ve been gathering recipes and inviting friends and families and neighbors, and I’m sharing with you these links to the recipes we’ll likely be making … except for the brandade, for which Julie has her own recipe, being an excellent cook and French and all.
I’m now ready for a moment of appreciation for my restraint in not translating any more French 101 words into italicized silliness. Amazing, atypical restraint on my part.
Provencal Christmas Day Feast 2009
- Provencal Salad
- Avocado & Romaine Salad
- Saucissons Provencal
- Pissaladiere
- Tarte Provencal
- Eggplant Provencal
- Anchoiade
- Tapenade
- Provencal cheeses, maybe
- Olives
- Bread
- Meyer Lemon Cake with Lavender Cream
- Chocolate Honey Mousse
- Apricot Tart with Honey and Almonds
And what are your holiday plans?
That sounds so good. My brandade, by the way, is not the most traditional. Less gluey than the “dip” version. It could easily pass as a main dish, but we will tell it to act like an appetizer. Can’t wait. I did not see anything using butternut squash, though. I sense a challenge of sorts in the air.
Okay – the brain just won’t let go of this one. A savory squash tartlet with herbes de provence, and a bit of caramelized tomato mush something or other and topped off with some gruyere. Can I please? please?
Mais bien sur, Julie! As long as you make the brandade, anything else would be lovely. And anything as substantial as the tartlet would be a welcome and perfect addition.
Umm! That’s really the Christmas spirit. Meadows and art and blue skies! I long for all the taste treats and sharing of laughter on Christmas day.