Thursday December 25
The glory of Cincinnati is Schad's ham, and it's the perfect thing to serve for Christmas. It's so delicious, it doesn't need a glaze, and it bakes up in just over an hour. This time, we only got a half ham, as last year we couldn't fit a whole one into the oven, and nine pounds of ham is still plenty. As we were keeping it simple, we just had sweet potatoes (nuked in their jackets), and roasted asparagus for vedge. But even if you're not having turkey, dressing is essential - so Holt made his wonderful cornbread as for stuffin' muffins, but this time using a pan of fried-up diced onions and celery, a half roll of crumbled sage sausage, and fresh sage as flavoring, and letting the whole thing bake up in a large pyrex dish, without bothering to re-crumble it. It was moist and flavorful, and can be interpreted as either dressing or cornbread.
Holt made the pumpkin clafouti again for dessert, but the pumpkin he got from a Findlay Market farmer was not as sweet as the one from a St. Catharines' Market farmer. So we dusted it with powdered sugar, and will Canadianize the rest by pouring smuggled Canadian maple syrup over it. Come to think of it, that worked for the sweet potatoes too.
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