The First Day of Christmas

Today is Non Sans Jammie, very bad and probably inaccurate French for "never out of your jammies". This holiday, born far back in the mists of our family history, had something to do with waking to a morning, not unlike this morning, having no will to do anything but laze. So we have, over the years, formalized the laziness. The Spouse begins the day with "I now proclaim it to be Non Sans Jammie!" Then we put together a couple platters of cold cuts & crudite, gather up the cookies and peppermint bark that made their way into the house last night as hostess gifts and set ourselves up in front of the Big Ass TV. We have an impressive collection of Christmas movies and we start cycling through them. We eat when we're peckish, we doze, we sing along with "White Christmas" and we are never, never out of our jammies. Yesterday, after the morning flurry of presents The Child said, "I can't wait for tomorrow!" It really is one of the best parts of the Twelve Days.

So the Feast last night was super fantastic. I was cooking all afternoon and loving every minute of it. The food was, though I say it myself, terrific. I used all Emeril Lagasse recipes and they did not disappoint. Of course, I'm convinced that having a table full of convivial, wonderful guests didn't hurt a thing. The fried okra was a freaking hit...as Ree put it, "Somewhere in the South a woman is saying, 'Some Yankee just stole my okra recipe!" The Union, the gift that keeps on giving. Around 3pm I was second-guessing the okra decision. It's not a deeply loved veggie up North, probably because it's only ever been a slimy part of an otherwise ok gumbo. But people were asking for seconds, always a good thing.

The Spouse is dutifully scrubbing down the Viking - which once again proved its worth - and there's probably enough counterspace to start putting together platters. Let the lazing begin! (I forgot to mention that the cranberry glazed turkey was terrific. It had been brined for a day and no one had ever tasted a more moist bird. I tell you this because it was The Spouse's key contribution to the day and I wouldn't want you to think it was all about the other five courses. Or the okra).

Fried Okra with Tomato Marmelade
Emeril Lagasse gets all the credit. Bam!

Fried Okra
1/2 cup buttermilk
4 tablespoons hot sauce
2 eggs
32 okra pods, washed and cut in 1/2 lengthwise (I used frozen okra as it is not a winter vegetable...I thawed the okra first and it was just fine)
Salt
1 cup all-purpose flour
1/2 cup cornmeal
Essence, recipe follows
Vegetable oil, for frying

Tomato Marmalade, recipe follows

In a mixing bowl, combine the buttermilk, hot sauce and eggs. Mix well. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes. (I had mine in the bath for a good hour, maybe two)

In another mixing bowl, combine the flour and corn meal. Mix well and season with the Essence.

Heat the oil in a large skillet to 360 degrees F.

Dredge each piece of okra in the seasoned flour coating completely. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown. Remove the cooked okra, and drain on a paper-lined sheet pan. Sprinkle some Essence over the cooked okra. Continue to cook the okra in batches until all the okra is cooked. Serve while hot with the Tomato Marmalade.

Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
(We had a double batch and used it in just about everything but the bread pudding. Definately something one should have on hand at all times).

Tomato Marmalade
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup julienned yellow onion
6 large Italian Roma tomatoes, quartered
1 tablespoon tomato paste
1/2 cup brown sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon orange zest
1/2 to 1 cup fresh orange juice, from 1 to 2 oranges
1/4 teaspoon ground cloves
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 bay leaf
Salt and fresh ground black pepper

In a saute pan, heat the olive over medium high heat oil. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature.