Il pranzo di Natale in America e` molto diverso da quello italiano .

Innanzi tutto non si festeggia la Vigilia.

Tradizionalmente la Vigilia di Natale si addobbava l’albero di Natale dopo che I bambini erano andati a dormire. Il giorno dopo si svegliavano di buon’ora e trovavano l’Albero tutto decorato e con I regali intorno Ora invece l’Abete e`gia`decorato e pronto da settimane prima .

Il pasto di Natale include

Tacchino ripieno oppure arrosto di maiale ( roasted ham) oppure, anatra selvatica con contorno di patate schiacciate oppure patatine arrostite
Salsa di Mirtillo. (Cramberry souce )
Verdura e insalata. Frutta, caffe e dolci

Il pranzo comincia il tardo pomeriggio. E` importante che chi cucina non si affanni troppo e che non senta l’ansia di preparare in fretta. Prima del pranzo quando gli invitati cominciano ad arrivare trovano il tavolo di antipasti (hors’dourve) e drinks vari e in quantita`.

Ora ai tradizionale antipasti si aggiunge la ormai famosa bruschetta. Per gli antipasti si usano piatti e posate di plastica in vari colori festivi.

Gli ospiti restano in piedi e socializzano fra loro e si congratulano con i padroni di

casa per aver cosi magnificamente decorato la casa. E` anche d’uso mostrare tutta la casa a chi visita per la prima volta.

Non manca l’aroma delle candeline aromatiche che sono molto popolari, raggruppate in diversi aromi.

Il tempo del hors’dourve puo`durare anche un ora mentre si fanno gli ultimi preparativi per il pranzo . Quanto tutto e` pronto si accomodano nella sala da pranzo.

La tavola e` imbandita con molta cura e nei minimi dettagli. I piatti di porcellana hanno motivi festivi e le stoviglie d’argento. Nel centro fiori a motivi di stagione. Generalmente pero' solo un piatto spiano a persona. In America carne, patate, contorno e verdura viene servito tutto in un solo piatto.

Da qualche tempo si serve anche vino bianco e rosso al posto della birra e coca cola. Per il dessert e la frutta tornano i piatti di carta o di plastica.

Queste sono le usanze americane: si meravigliano quando invitati a casa di italiani si cambiamo piatti per ogni pietanza. Pero` l’uso americano sta prendendo radici anche tra I nostri discendenti di seconda generazione .

Christmas dishes

Roast Turkey with Pomegranate Glaze
Roasted Garlic, Sage, and Sausage Stuffing
Braised Endive with Orange
Celeriac Gratin
Cranberry Sauce with Cognac
Gingerbread Trifle with Pears
Chocolate Armagnac Truffles

Roast Turkey with Pomegranate Glaze

Serves 8 to 10

The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.


1		12-to-14-pound fresh turkey

2		onions, cut into wedges

3		carrots, peeled and cut into 6-inch lengths

3		stalks celery, cut into 6-inch lengths

3		parsnips, peeled and cut into 6-inch lengths

2		tablespoons unsalted butter, softened

4		pomegranates

1		quart Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

3		tablespoons red currant jelly

2 to 3		tablespoons all-purpose flour

1/4		cup cognac

		1. Heat oven to 425°. Rinse turkey breast; pat dry. Rub breast with salt and pepper.

		2. Arrange vegetables in a large, heavy roasting pan, making sure that the vegetables are more or less flat in the bottom of the pan.

		3. Truss legs together with kitchen twine, if desired. Rub the bird with butter, and place on bed of vegetables in roasting pan.

		4. Roast turkey for 30 minutes. Reduce heat to 350°, loosely cover bird with an aluminum-foil tent, if necessary, and continue roasting, basting every half hour with the juices in the pan

		5. Meanwhile, slice pomegranates in half crosswise. Using a hand-held wooden lemon reamer or manual juicer, collect the juice in a small bowl. Strain juice through a sieve lined with cheesecloth. Combine juice and 1 cup of the stock in a small saucepan. Cook over high heat until mixture is reduced enough to coat the back of a spoon, about 20 minutes. Stir in currant jelly. Set aside.

		6. When a meat thermometer placed between breast and thigh reads 170°, remove turkey from oven (the total cooking time to this point should be about 3 hours and 15 minutes). Discard aluminum-foil tent, and brush bird evenly and smoothly with pomegranate reduction. Lower temperature to 325°, return bird to oven, and continue roasting for 5 minutes. Brush again with pomegranate reduction, and roast for 5 to 10 minutes more. Do not allow glaze to burn.

		7. Remove from oven, let cool slightly, and transfer to serving plate. Let turkey rest for 20 minutes before carving.

		8. Remove vegetables from roasting pan with a slotted spoon, transfer to a food processor, and process until smooth.

		9. Pour off all but 2 tablespoons of the drippings in pan, reserving juices in a fat separator or Pyrex measuring cup; discard fat that rises to the top. Place pan over medium-low heat, and add flour, working it in with a wooden spoon until mixture is smooth. Add 3 tablespoons of the puréed cooking vegetables to pan, and stir until smooth. (Remaining purée can be served as an additional side dish or discarded.)

		10. Add cognac to pan, and stir with a wooden spoon to loosen any particles on the bottom. Continue cooking slowly over medium-low heat. Stir constantly while adding degreased pan juices and the remaining 3 cups stock. Raise heat to medium high, and cook until the gravy thickens, 10 to 15 minutes. Season to taste with salt and pepper. Serve in a gravy boat alongside turkey.

basket brussels

The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.


1		basket brussels sprouts(about 10 ounces)

		Salt and freshly ground black pepper

1		tablespoon unsalted butter

1		tablespoon olive oil

1		small red onion, thinly sliced lengthwise

2		tablespoons balsamic vinegar

		1. Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

		2. Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

		3. Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

		4. Add onions to brussels sprouts, and toss well. Serve immediately.

Chocolate Pecan Pie with Chocolate Crust

Makes 1 nine-inch pie


2/3		cup sugar

1		cup light corn syrup

4		ounces semisweet chocolate, chopped into 1/2-inch chunks

2		tablespoons unsalted butter

		All-purpose flour, for dusting

		Chocolate Crust Dough

3		large eggs

1		teaspoon pure vanilla extract

1 1/2		cups pecan halves

2		tablespoons fresh or dried lavender, for garnish (optional)

		Whipped creamor crème fraîche

		1. Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.

		2. In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.

		3. Heat oven to 400°. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.

		4. In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.

		5. Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350°, and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or crème fraîche.