For reasons of interest only to me and my pulmonary specialist, I was too sick to do Christmas last year. I later made up for it by overindulging in ice cream and Christmas cookies, and by cooking a belated Christmas dinner over the long New Year’s weekend.
The unlikely standout dish was the Brussels sprouts. I halved them and boiled them for three minutes, while frying a half-dozen strips of bacon, which I’d cut into one inch squares. Then I diced a big red onion and sautéed it until the dice turned translucent. I added the sprouts, the drained bacon, a few sprigs of thyme, and some Golden raisins the pan, and gave it a few minutes to heat through. It was a knockout.
The photo is of a serving dish, plated to display the food. There was much more turkey, and other goodies, lurking offstage.