A Memorable New England Christmas Dinner

Yes, even restaurant critics dine at home occasionally, and one of the special days for our family has been Christmas.

Since we were brought up in CT, we carried many New England traditions with us for Christmas dining. Stuffing made with oysters instead of cornbread, baked or steamed Maine lobsters instead of turkey, and of course a blender churning with the classic mixture for Grasshoppers, a preferred cocktail that can also pass as dessert if one uses enough ice cream.

Also an obligatory appetizer is New England style Clam Chowder. Fresh clams are preferable, but canned will do as well. This creamy concoction works best when not over burdened with potatoes. And a hint of bacon goes a long way. Also a European style cucumber salad with onions and sour cream is another must.

Another classic dish from home demanded by my daughter Jenn is my grandmother’s famous Stuffed Mushrooms. You begin with 3-4 boxes of large button mushrooms (caps should be 2-3 inches in diameter if possible), and first remove the stems. Then dice the stems along with thin sliced Pepperidge Farm bread, a couple of cans of Deviled Ham (a very misunderstood food product), sauteed onions and lots of fresh butter. Stir it all up until it is paste-like in texture, and then stuff the mushrooms with the mixture. Broil until the crust turns brown. The taste of these is incredible. A bit of work but worth it.

Then put on Kenny Loggin’s “Celebrate Me Home” and get all misty. There’s no better Christmas dinner, at least for that one day, in the city that we have come to love!