If you're the cook in the family, thoughts of holiday entertaining may generate ambivalent feelings. On the one hand, hosting family and friends for a festive occasion is a special pleasure. On the other hand, it can also seem like a daunting amount of work in a season when time is already stretched thin with decorating, gifting, guests and travel.
How to resolve this conflict? Let me pass on a solution that has worked well for me.
Some years ago, in another state, I used to own a bookstore. The holidays were crazy busy, so the idea of entertaining at home was out of the question. Eventually I decided to try waiting until New Year's Day, when the hectic holiday buying season was over, and then invite all of our friends to an open house. I would fix two or three big pots of soup in the morning to keep warm on the stove, and friends would stop by at whatever time during the afternoon and early evening was convenient for them.
For several years, that worked wonderfully. Soup is easy to make and pretty hard to ruin. As a result, the preparations were free from pressure. Because visitors arrived throughout the day, there was time to relax and actually have conversations. It became a tradition we eagerly anticipated each year.
When we moved to Whatcom County, for a few years we were invited to holiday dinners at friends' homes. After my grandson was born, we started hosting a holiday potluck at our own home. We would fix the turkey and dressing, and friends would bring a side or dessert dish.
This year, however, time once again seemed tight and I felt the old ambivalence returning. I just didn't think I could deal with the preparation of another huge turkey, not to mention packing the leftovers and carcass after the meal.
So we modified our plans. I had a large tri-tip roast (Second Wind Farm, Everson) I'd been saving for a special occasion. On Thanksgiving Day morning, I put some chopped carrots, onions and potatoes in the bottom of the crockpot, added a cup of brown beef stock, and laid the roast on top, sprinkling with salt and dried thyme (Half Acre Farm u-pick, Ferndale).
Our home was filled with wonderful smells all day while we relaxed and enjoyed time together. It was a wonderful day of rest and restoration, for which we were all thankful.
On Sunday, however, we re-instated our open house tradition. Saturday night my daughter, who recently discovered she loves to bake, made a loaf of beautiful rustic bread and some tasty dinner rolls. Sunday morning, I made two big stockpots full of soup, both recipes from my blog (whatcomlocavore.com) - a creamy potato leek soup and a hearty vegetable beef soup. Easy, delicious and absolutely no stress!
Friends began arriving early in the afternoon. Some even brought goodies, including a fabulous pumpkin cake, several kinds of wine, and homemade biscotti and jam. There was no shortage of gustatory delights, stimulating conversation and laughter.
It was a marvelous way to end the four-day weekend.
Whether an open house appeals to you or not, I encourage you to find a way to celebrate the holidays that is as enjoyable for you as for your guests. Holiday entertaining should not be an endurance sport, in my opinion. If you enjoy making elaborate preparations, more power to you. I've been in that frame of mind sometimes myself. But if you're ready for a break from the day-to-day push, there's nothing wrong with making things easy.
If you'd like to try a soup open house, here's a simple, yet unique, tomato soup that I guarantee your guests will enjoy! It has a rich, smoky flavor with just a hint of peppery heat.
Note: "Sun dried" tomatoes and tomatoes dried in a home dehydrator are virtually indistinguishable in flavor, as far as I can tell. Sun drying is risky in our climate unless you happen to have a year with enough perfect days in a row. A home dehydrator, or even your oven on its lowest setting, will dry tomatoes just as well. The tomato flavor is beautifully intensified regardless of how the water is evaporated.
SPICY TOMATO SOUP
Ingredients
1 yellow onion, chopped (Full Bloom Farm, Lummi Island)
1 clove garlic, minced (Half Acre Farm, Ferndale)
2 tablespoons butter (Breckinridge Farm, Everson)
2 heaping cups skinless canned tomatoes, chopped (home canned, tomatoes from Boxx Berry Farm, Ferndale)
2/3 cup tomato juices (reserved from the jar of tomatoes)
2/3 cup sun dried tomatoes (home dehydrated, from Full Bloom Farm, Lummi Island)
1/4 teaspoon dried thyme (home dried, from Half Acre Farm u-pick, Ferndale)
4 cups stock (I used brown beef stock, made with soup bones from Second Wind Farm, Everson)
Adobo sauce (about 2-4 teaspoons, or to taste) (see recipe at whatcomlocavore.com)
1/2 cup gouda cheese, finely grated (Pleasant Valley Dairy, Ferndale)
1/2 teaspoon salt, or to taste
Directions
In a large pan or Dutch oven over medium-high heat, melt the butter and sauté the onion until it is translucent (not browned). Add the minced garlic and sauté for one minute more.
Drain the canned tomatoes, reserving the liquid, and add the tomatoes, sun dried tomatoes, and thyme to the pot. Cook for 5 minutes, until heated through. Add the broth, tomato juice and adobo sauce and bring to a boil. Reduce heat to simmer about 15-20 minutes, until the vegetables are tender.
Transfer to a blender or food processor (or use a stick blender) and puree until smooth. Return the mixture to the pan and add salt. Add the grated cheese, small amounts at a time so it doesn't clump together, and stir until melted and well mixed. Adjust seasoning. Keep the soup on low heat until served.
Serves 6-8.
LOCAVORE RESOURCES
You'll find Whatcom County foods at these stores and farms. Many outlets have seasonal hours. We recommend you call or check websites for current hours.
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale; 360-384-4996; appel-farms.com
Artisan Wine Gallery, 2072 Granger Way, Lummi Island; 360-758-2959; artisanwineclub.com
Bellingham Farmers Market, Railroad at Chestnut; 360-647-2060; bellinghamfarmers.org
Boxx Berry Farm Store and u-pick, 6211 Northwest Road, Ferndale; 360-380-2699; boxxberryfarm.com
Cloud Mountain Farm Nursery, 6906 Goodwin Road, Everson; 360-966-5859; cloudmountainfarm.com
Community Food Cooperative, 1220 N. Forest St. and 315 Westerly Road, Bellingham; 360-734-8158; communityfood.coop
Everybody's Store, 5465 Potter Road, Deming; 360-592-2297; everybodys.com
Ferndale Public Market, Centennial Riverwalk, Ferndale; 360-410-7747; ferndalepublicmarket.org
Grace Harbor Farms, 2347 Birch Bay Lynden Road, Custer; 360-366-4151; graceharborfarms.com
Green Barn, 8858 Guide Meridian, Lynden; 360-354-1008
Hopewell Farm, 3072 Massey Road, Everson; 360-927-8433
Lynden Farmers Market, 514 Liberty St., Lynden, fiveloavesfarm.blogspot.com
Pleasant Valley Dairy, 6804 Kickerville Road, Ferndale; 360-366-5398; facebook.com/pages/Pleasant-Valley-Dairy/161872142667
Red Barn Lavender Farm, 3106 Thornton Road, Ferndale; 360-393-7057
Small's Gardens, 6451 Northwest Road, Ferndale; 360-384-4637
The Islander, 2106 S. Nugent Road, Lummi Island; 360-758-2190; islandergrocery.com
The Markets LLC, 3125 Old Fairhaven Parkway and 1030 Lakeway, Bellingham; 8135 Birch Bay Square St., Blaine; 360-714-9797; themarketsllc.com
Terra Organica, 1530 Cornwall Ave., Bellingham; 360-715-8020; terra-organica.com
