The day began quietly at 7:35 a.m. with a chapter from “Rhythm of War” before drifting back to sleep. At 8:45 a.m., a quick 10-minute yoga flow marked the end of any strenuous activity for the day. Christmas brunch is a family tradition, so preparations began early. The chosen contribution this year? Lemon ricotta pancakes. Gathering the ingredients – ricotta, lemons, and pancake mix – ensured a smooth cooking process later.
A cozy interlude by the fire followed, watching the family dog enjoy his first Christmas present: a pig mandible. An Americano provided a warm, caffeinated comfort while anticipating the festivities. The first bite of the day arrived around 11:15 a.m., courtesy of some lifesaver gummies.
Present opening commenced at 11:30 a.m. A smoked tomahawk steak for the dog was a highlight, followed by the traditional stockings with citrus fruit tucked in the toe. The joy of giving gifts, especially practical ones, became increasingly apparent with age.
Brunch preparation began in earnest. The lemon ricotta pancakes required separating eggs and whipping the whites into stiff peaks. The wet ingredients – egg yolks, buttermilk, ricotta, melted butter, vanilla, ginger, and nutmeg – were combined, then mixed into the dry pancake mix. Realizing more wet ingredients were needed, adjustments were made. Finally, a generous amount of lemon zest was added, and the egg whites folded in just before cooking.
Meanwhile, crab cakes and pastrami hash were sizzling on the stove. The pancakes were cooked on a greased griddle, with the second and third batches browning more evenly, as always.
Lemon ricotta pancakes and other brunch items
Finally, around 1 p.m., the Christmas brunch feast was ready. Avocado toast, poached eggs, pastrami hash, crab cakes with remoulade, and the lemon ricotta pancakes created a satisfying and hearty meal.
After brunch, the afternoon slipped into a lazy lull. A quick footage dump, a brief visit from the dog, and then settling in with “Claws” on Netflix, which promptly induced a collective nap.
At 3:30 p.m., a kombucha pick-me-up signaled the start of dinner preparations. While Christmas dinner doesn’t have a fixed menu, this year’s theme was Indian cuisine. Adapting recipes from Madhur Jaffrey’s cookbook, the preparations involved a medley of spices, garlic-ginger paste, and a vibrant cilantro yogurt sauce.
The centerpiece of the meal was kofta, or Indian meatballs. Ground lamb, seasoned with salt, cumin, garam masala, coriander, and a blend of garlic, ginger, and scallions, was formed into small meatballs.
Indian Kofta meatballs
The kofta were seared to brown the exterior before simmering in a rich sauce. The sauce began with toasted whole spices, followed by diced onions, garlic-ginger paste, coriander, cumin, and turmeric. Tomatoes were added and sautéed, then heavy cream and the seared meatballs were incorporated. Water was added, and the kofta simmered for 30 minutes.
While the kofta simmered, the remaining dishes were prepared: puffed roti, various sauces, and accompaniments. The final spread included a slaw, crispy rice, carrots and peas with ginger, the kofta, fresh roti, spiced dried potatoes, cilantro sauce, and a sweet tomato chutney.
Christmas dinner spread with Indian dishes
The Christmas dinner was a delicious and satisfying experience, shared with great company. A perfect culmination to a relaxing and festive holiday.