entertaining

december 2002

Every year, as the holidays arrive, those of us with diabetes become more aware than usual that we have certain guidelines that we must live within. For many of us this means that we think about what we can't eat or do. Here at Diabetic-Lifestyle we try to make these times less foreboding and our holidays ones of inclusion, not exclusion. To that end, this year we present to you and your family and friends a Christmas dinner that is a mélange of subtle tastes and beauty. Each recipe can stand on its own and will add to any meal that you prepare. Our original thoughts of our childhoods included rib roast with Yorkshire pudding, but the fat content of these two were just too high. Then we had wanted to serve venison for your meal but sadly we found it difficult to purchase this game across the country. The truth is that if you can find a rack of venison, this recipe can be made with that meat and you will have another winner with that meal. And so we decided a rib roast would be fine if we used pork. The new and improved pork available in the United States has little fat and can be cooked to 160° F so that it is slightly pink and melts in your mouth. Let us suggest that if you have a big group for dinner, have your butcher prepare a crown roast of pork. With 12-14 ribs. Serve it stuffed with the Brussels sprouts and then mold the sweet potato puree in timbales or cups sprayed with cooking spray and unmold onto your serving platter. You won't find anything more beautiful.

At holiday time, we polish our silver flat wear and serving pieces just before Thanksgiving so that come Christmas and New Years we are ready. Nothing says the holidays like flowers. Here we use poinsettias, but why not change off? A flowering Christmas cactus centerpiece can be lovely, as can orchids. We've certainly used many different flowers with the idea of making a statement. Anemones are some of my favorite winter flowers. Their bright colors bring a table to life. The orchids were used when we also added small gold wrapped gifts and hand cut crystal decorations. The poinsettias are used with less formal decorations. In our picture you can see glittering candles that look like gifts. On that table, we used antique Santas down the middle facing each plate. Each evokes a memory and adds to the evening. One year we used only white and crystal-white flowers, crystal and organdy table clothes. Another year we did pink with lovely poinsettias and candy cane decorations. Bring out your family's memories and make them part of your table. We have selected a menu for you that can be easily paced. The potatoes can be made early in the day, or even the day before. The Brussels sprouts can also be made early and reheated. The nuts get placed on top at the last minute. The roast can be marinated with the garlic, rosemary and a bit of allspice early in the day. The sauce is easy and we made ours early in the day. The bûche de Noël cake is one that can be made and, unfrosted, can be wrapped airtight until ready to ice. I've made this one a day ahead; at other times I have frozen this cake and the thawed results were wonderful. It doesn't take long to frost and decorate the log-shaped cake. So, call the butcher to order your meat. Make up your shopping lists, call the guests and relax. This is a meal that will certainly please.   Pork Rib Roast with Madeira Shiitake Sauce Sweet Potato Puree with Ginger Brussels Sprouts with Shallots and Walnuts bûche de Noël (for the recipes, click on the individual recipe above) BSP