Christmas Eve
by keryge
This is rather belated.
My mom has always made a pork loin with cracklings on Christmas Eve. We’re Danish, so the Eve is actually much more exciting than the Day.
And the sides to this feast always include brown sugar glazed new potatoes.
This year there were also brussels sprouts with gorgonzola and hazelnuts.
To make the gravy, my mom uses a couple of tricks. First, she uses a fat separator (the thing below) to make sure she gets the juices of the roast without the grease. She also pan roasts onions then deglazes the pan and reserves the liquid. Those two things make bomb gravy.
There were lots more things, but I was really busy eating. Taking pictures of the food I’m eating on Christmas Eve is just not a priority for me, I guess.
Brown sugar glazed new potatoes! I never would have thought to make potatoes with sugar, but it sounds intriguing. (I don’t really think there is anything anyone could do to a potato to make it NOT delicious!)
Yes! So simple but so delicious, and perfect with rich gravy and something tart-ish, like braised red cabbage. Try it!