I just love a great holiday meal. A roasted turkey, duck or ham is always a great idea. Sometimes I love to make whole roasted beef tenderloin, and I am always very excited about eating prime rib. These are great options for the main dishes, but what I really love and dream about are all the delicious side dishes. It is always funny talking to others about upcoming holiday meals. Most people seem to be in agreement with me as they speak with excitement about family favorite side dishes, almost forgetting about the main dishes!

Of course, my culinary heart often looks to classic French dishes, and a great way to start a meal with family and friends is a tasty aperitif. A Kir Royale is one of my favorites. It is made by adding a little crème de cassis, a blackcurrant liquor, with a glass of white wine or champagne. Though a Bellini, peach puree and champagne, is always a great way to start a meal. A fun and easy appetizer to eat with these beverages is a Gruyere puff pastry twist. These cheesy, delicate and crispy sticks are fun to enjoy with a bright and refreshing aperitif. 

Chestnuts are a less common ingredient, but they are one of my favorites. The first time I cooked with them was in a soup. A simple soup with aromatics, stock and cream. It is so rich and comforting. Chestnut trees used to be extremely common in the U.S., but unfortunately by the 1950s they were lost to a blight fungus across the country. Sometimes it is nice to bring back flavors and ingredients that were once popular and are still delicious. 

A couple other fun classic French sides that should always be welcomed to a holiday meal are cauliflower gratin, glazed carrots and green bean almondine. These are very simple dishes but full of delicious flavors — cauliflower baked in Mornay sauce, a béchamel with cheese; tender carrots tossed in a little butter and sugar; blanched green beans sauteed with shallot and garlic, topped with lemon juice and toasted almonds. These dishes have been around for years and may never go out of fashion. I think foods evolve simply sometimes; you just change the presentation to suit the times. 

A heavier, though amazing, side dish from the French repertoire is tartiflette. Thickly sliced potatoes tossed with onions, bacon, white wine and cream. It is placed in a dish, and then topped with Reblochon or Camembert cheese. I first had this while my wife and I were spending time in Paris for the holiday season 12 years ago. We were walking under the Eiffel Tower through a long row of holiday shops, and one of them was selling this delightful dish. Their version used slices of ham rather than bacon. It was simple and fantastic. I also ate chocolate filled crepes and assorted macarons. I was in Paris, after all. Why would I miss any of these culinary delights?

Speaking of dessert, the classic bûche de Noël is always a great way to finish a holiday meal. It is a rolled cake filled with buttercream and decorated to look like a log, often with meringue mushrooms and other sweet adornments. I have made so many of these holiday cakes. My wife has made more bûche de Noël than can possibly be counted. Every year for the holiday season Incredibly Delicious offers these traditional cakes. They are always on our table for holiday celebrations this time of year. 

Tartiflette

Ingredients

• 2 pounds Yukon gold potatoes, peeled and cut to ½-inch slices
• ¼ pound bacon, pancetta or ham, sliced thin
• 2 onions, sliced thin
• 1 tablespoon butter
• ½ cup white wine
• ½ cup heavy cream, or crème fraiche
• Salt and pepper, to taste
• 1 pound Reblochon or Camembert cheese

Directions

1. Place the potatoes in a pot of salted water, and bring to a boil. Simmer for 20 minutes, or until tender.
2. Drain the potatoes, and set aside.
3. Cook the bacon until crispy. Do not drain the fat.
4. Add the onions and butter, and cook just until the onions are tender.
5. Add the white wine and cream, and mix.
6. Add the potatoes, and combine until well mixed. Try to keep the potatoes in larger pieces.
7. Place into a casserole or baking dish.  
8. Traditionally cut the cheese wheel horizontally to keep the disc shape, and place on top.  The cheese can also be cut into any size or shape before it is placed on top, whichever you prefer.
9. Bake at 350 degrees for about 40 minutes. Let set for 10 minutes, and enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.