I LOVE CHRISTMAS. I love the pagenatry, the romantacism, the sparkle, the anticipation, I love it all. There is an undeniable spirit that I find irresistably delightful. This year, our tree was full and bright, adordned with ornaments- each year adding a new one to our collection; keepsakes of our budding family. This being our first Christmas with our darling Olive, I wanted to make the holiday extra special. I had planned on cooking for both Christmas Eve dinner and Christmas Day breakfast. I wanted the food to be decadent and rich, something that could warm our bellies and hearts. For Christmas Eve dinner I turned to Alice Waters. Her cookbooks are full of simple and elegant recipes and use whole ingredients that are easy to prepare. Everything is equally satisfying and tasteful. Her slow cooked pork shoulder is easily one of my most favorite things I have ever made. To accompany the salty and fatty pork, I roasted brussel sprouts alongside sweet potatoes of which I drizzled honey and dusted with cinnamon and curry powder. I included a parsnip and thyme puree which added an interesting textural and aromatic component . For dessert, a lemon blackberry cheesecake. It was my first cheesecake, It was really good.
Christmas Day, I made grilled brie sandwiches layered with roasted strawberries and dark chocolate. I credit this find to Jessica at How Sweet It Is. For this treat, simply toss halved strawberries in olive oil and lay a single layer on a cookie sheet and roast for 20 mins at 350 degrees- toss halfway through roasting. In the meantime, butter two slices of good grilling bread like sourdough, or maybe try experimenting with challah or brioche- on the outside. Layer one side with brie, broken pieces of dark chocolate (I used dark chocolate with coffee) and top with roasted strawberries. Grill in pan until outside is golden and the inside begins to melt. Use a fork and knife.
But really, this post is all about the star of the show- Alice Water’s Long-Cooked Pork Shoulder from her Chez Panissee Cafe Cookbook. This is a go-to, no-brainer recipe that always steals the show at every dinner. The longer cooking time allows the fat on top to render making the most perfectly crisp top that melts like butter in your mouth and helps keep the meat tender and moist. It is pure pork heaven.
Ingredients: 1 bone-in pork shoulder about 4 lbs
Salt and freshly ground pepper
Red pepper flakes
Alice Waters recommends having your butcher tie the meat to the bone. Keeping the meat close to the bone greatly enhances the flavor.
Liberally season the meat with the salt, pepper, red pepper flakes, and sage the day before. Wrap and place pork shoulder in the fridge.
The next day, bring the pork shoulder to room temp. Waters recommends roasting the pork in an earthenware baking dish at 4oo degrees for two hours and twenty minutes. After two hours, baste the pork with the rendered fat. Let the meat rest for 20 minutes before carving.