Years ago we were away over Christmas for the first time ever, well not including university years or when we went somewhere else to visit. This was the first time we were not somewhere spending Christmas with other family or friends. We were in Australia, part of our 3 month stint back in 2007, and the beginning of a love affair with the Aussies (cause as you know we’ve been back since to Australia and there’s talk of going again).
This was the first time that we as a family were in a place where they was no family or friends to visit or stay with. We had no traditions that we had to uphold (not that there is anything wrong with traditions, everyone calls me a very traditional gal. I love them and uphold many, but there are times to break from or form new traditions) and no particular place that we needed to be. We were in Tasmania, the only island state in Australia, staying in Launceston at a lovely place called the Penny Royal Apartments (which are refurbished historical buildings turned into apartment accommodations). It was a lovely place.
For Christmas, we kept it low key, enjoying a nice dinner on Christmas Eve and preparations for Santa Claus, with our paper tree and actual socks hung up for stockings. Christmas morning was even simpler with a present from Santa, some goodies in our stockings and a nice breakfast of french toast. Matthew was 4, and was super happy with his little Tonka trucks from Santa Claus and his few small gifts from us.
We went to the beach for the day, we came back and went to a Christmas buffet at another local hotel. No one had to cook the big meal, no fuss, no muss, relaxing, easy. Simple. It was so nice because we got to spend time with each other, it was not about the toys and gifts, or the big Christmas dinner. There was no stress to have things perfect or a timeline to abide by. It was cool, it was authentic and was one of the best Christmases I have ever enjoyed.
When we returned from Australia we decided to shift our focus, and make Christmas about the things we really want, which we had identified as being together, enjoying each other’s company, it didn’t matter what we were going to do. So we simplified things, we ordered pizza on Christmas Eve, and on Christmas Day we had turkey crepes (a fabulous dish made with leftover turkey, that is not only delicious but simple and can be made ahead of time, reducing time in the kitchen on Christmas Day). We still had a nice meal and used the nice dishes, we still exchanged gifts, but now no one was stuck in the kitchen all day making dinner. Which for was usually just us anyway and was all over in about 20 minutes. Now I make the big meal 2-3 weeks earlier, chop and freeze the turkey and toss the crepes together on Christmas day, takes maybe 30 minutes.
That being said I do love the spread at Christmas and I still love all the traditional items on the menu, like turkey and stuffing, ham and potatoes, with all the dressings. So I usually do a bigger meal a little bit before Christmas, when I have more time, less things competing for my time and can afford a day in the kitchen.
In fact just this past weekend I decided to make a ham and scallop potatoes, often a favorite on many Christmas dinner tables. I was so excited because this was the first time that I was making the scallop potatoes dairy free. I love scallop potatoes but for some reason since going dairy free I thought I couldn’t make them, that adjusting the recipe would be too complicated. I have no idea why I thought this, but for some reason the other day this ‘block’ lifted and I decided I could do it and what I would do. I knew exactly what I was going to do and what substitutes I was going to try.
Oh my goodness! The potatoes turned out so well. They were absolutely fabulous and I couldn’t believe that I had waited so long to adjust this recipe, or that I thought I couldn’t! It was really quite simple and easy (and in case you haven’t noticed I like simple and easy).
The ham was fabulous as well, I use my own mix to glaze and flavour the ham, though I have discovered that it is near impossible to find a ham that is not cured with sugar of some kind (at the moment anyway, I believe that will come). I ended up buying one from the local butcher, no hormones, no steriods, grain fed, but still cured in a brine that did contain a little bit of sugar, though the butcher assured me that it was much less than what you would find in the local grocery store. Rounded out with a nice green salad it was a fabulous meal and one that we all enjoyed. It was the first time the twins had scallop potatoes and though Luke rejected them because they looked different, once he tasted them, he gobbled them up.
So if you’re doing the Christmas spread this year and want to try a dairy free scallop potato recipe (you may have a lactose intolerant aunt who you can finally make a dish for) or have decided to keep it more simple (you could make the slow cooker version of these potatoes), enjoy yourselves, remember what is most important to you and make that your focus, when you do Christmas day will be perfect no matter what.
In a small bowl, mix all ingredients together to make a smooth paste. Be careful not to add too much water as you do not want it runny. Amounts of mustard and coconut sugar depend on preference for sweetness and tart, as well as size of ham. Spread mixture over ham. Place in covered roaster and roast for 2 hours at 350F for a 3.5 kg ham (increase or decrease cooking time according to size).
4 tbsp. Earth Balance vegan spread
4 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage, slightly thinner than regular coconut milk)
1 large onion, thinly sliced in rings
*optional 1/2 c. Daiya dairy free cheddar
In a medium saucepan melt Earth Balance. Whisk in flour, salt and pepper. Add coconut milk and stir. Bring mixture to a boil, stirring constantly until mixture thickens. Remove from heat. If adding cheese stir into sauce.
Layer half of prepared potatoes and onions in large (2.5 quart) casserole dish, alternating a layer of potatoes, a layer of onion. Pour half the sauce over potatoes and onion. Layer the rest of the potatoes and onions the same way, then pour the rest of the sauce over top.
Bake covered at 350 F for 50 minutes. Remove cover and bake 15 minutes more to brown slightly. Potatoes should be tender, sauce warm and bubbling.