A holiday dinner for just the two of you

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December 16, 2009

Frank Kourt The Richmond Register Wed Dec 16, 2009, 08:32 AM EST

The holiday season is supposed to be made for large gatherings — for tons of family getting together to devour prodigious amounts of turkey, drink gallons of eggnog and engage in noisy revelry.

This is great for most people and if you have great numbers of family members around with whom you are on speaking terms, it’s probably the way to go.

But, what of the recently relocated? The newlyweds who just want to be alone for either Christmas Eve or New Year’s Eve? The “empty nesters” whose family is scattered across the map? Or the couple who wants to take a break from the whirl of the holiday season and spend a romantic interlude with “just the two of us?”

There are times when, through circumstance or choice, you simply cannot be surrounded by a lot of other people. If that’s the case for you, you’re going to want to take advantage of the opportunity to close ranks and have just as good a holiday as ever!

Here are a few easy, but elegant suggestions for your “just the two of us” holiday menus. We go from a tasty cream of squash soup to a festive rock Cornish hen entree to a wonderful apple pie dessert that brings together the traditional holiday ingredients of apples, nuts and raisins in a no-crust delight.

So, even if you’re knee-deep in family and friends for the holidays, take one evening in the frantic rush of the holiday season, light a fire in the fireplace, put Bing Crosby’s “White Christmas” on the stereo, set the candles aglow, lock the doors and enjoy a bit of peace on earth for just the two of you!

Cream of Squash Soup

Ingredients:

2 cups of cooked, mashed squash or one 16 oz. can of pumpkin

2 cups chicken stock or canned chicken broth

1 cup half and half

1/4 tsp. nutmeg

1/4 tsp. cinnamon

pinch of ground cloves

1 tsp. salt

pepper to taste

Preparation:

Place all ingredients in a pan and whisk well. Heat through and serve with crusty bread sticks or rye crisp crackers. If you’d like a touch of sweetness, add a dollop of honey to the soup during the cooking process.

Rock Cornish Hens With Raspberry Glaze

Ingredients:

2 rock Cornish hens

2 T butter, melted and combined with 1 T lemon juice

1/4 cup raspberry preserves

1/4 cup honey

1 tsp. lemon juice

Preparation:

Remove the neck and giblets from the hens. Rinse the hens well and sprinkle cavities with salt and pepper. Place the hens breast-side up in a roasting pan and brush on the butter and lemon mix. Roast the hens in a 350-degree over for 45 minutes. Combine the raspberry preserves, honey and lemon juice for your glaze and spread the glaze onto the hens. Turn the heat up to 425-degrees and return the hens to the oven for 10-15 minutes. This dish is great served on a bed of wild rice and accompanied by a full-bodied dry white wine or a festive champagne.

No-Crust Holiday Apple Pie

Ingredients:

3/4 cup sugar

1/2 cup flour

2 eggs

1 tsp. baking powder

1/2 tsp. vanilla

1/4 tsp. salt

1/2 cup chopped nuts

1 tsp. cinnamon

1/2 tsp. nutmeg

3 cups diced apples

1/2 cup raisins (optional)

Preparation:

Mix sugar, flour and eggs in a large bowl. Add baking powder, vanilla and salt and mix well. Stir in nuts, apples and raisins, if desired. Pour into a well-buttered 9 inch pie pan. Bake in a 350-degree oven for 30-40 minutes. Test for doneness with a toothpick, as with cake. Serve warm or cold with a dollop of whipped cream.

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A holiday dinner for just the two of you

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