Let's Eat

'Tis the season of traditions. There may be many variations to the theme but I think one Christmas tradition is most likely common to all of us. When the words, "Let's Eat," are spoken, we are willing and ready. The Christmas meal can be quite nuanced, depending on the household. Ham, rib roast, oyster stew and turkey are just a few that may be part of your tradition.

I have no specific memory of a go-to Christmas meal as a child. When my siblings and I became adults and started having children, our gatherings at my parents' house became fairly streamlined in the food department. There were not enough tables to comfortably accommodate everyone for a sit down meal, so we often had a build-your-own-sandwich buffet. Sliced ham, turkey and roast beef from the local locker plant were served as well as a variety of cheeses. Add a few salads, a little mustard and mayo and a meal was ready to go. It didn't require a lot of stove and oven coordination and it was casual enough to provide the flexibility needed for wild children who are focused on presents and sweets.

Over the years, my immediate family has one Christmas eve food tradition and that is Wild Rice Soup. I do not know how and when the tradition began. Perhaps it was during the years when wild rice seemed like an exotic ingredient. I suspect it had more to do with the fact that it hits the flexibility mark and, of course, it tastes good. I usually make the base of the soup a day or two in advance. Christmas eve day I put it in the crockpot on low and let it hang out until about a half hour before we eat. Then I add cream until it is heated through. Soup in the crockpot gives you the flexibility to attend a candlelight service, open gifts, watch a Christmas movie or take a winter walk without feeling meal pressure. I supplement the soup with a meat and cheese platter, bread and fruit. Meal, done.

Merry Christmas to all of you and remember, it is the people across the table that matter the most.

Here is my recipe for Wild Rice Soup. Please note that my recipes are all about flexibility. Exactness is for carpenters.

Wild Rice Soup

Boil and simmer 1 cup of wild rice in 4 cups of salted water until tender. (About 45 minutes)

1 cup chopped onions

1 cup chopped celery

8 oz. sliced mushrooms (I use standard button mushrooms)

Saute vegetables in 1/3 cup of butter for about 4 minutes. Add 1/3 cup of flour and cook for about 2-3 minutes to remove the flour taste.

Slowly add 5-6 cups chicken stock until the base is blended. Add the cooked wild rice.

Seasonings are up to you. Salt and pepper to taste, of course. My favorite seasoning is herbes de provence but a mixture of thyme and sage can be a great addition as well.

At this point, the base can be stored in the fridge. (It also freezes well.) When you are ready, heat the base on the stove or in the crockpot. Shortly before serving add 1 cup (or more!) of cream and gently heat until it reaches serving temperature. If you are squeamish about using full fat cream, do not make this recipe. I personally believe all refrigerators should be stocked with cream. Julia Child would agree.