Passport & Plate - Baby Jesus's Humble Christmas Bake
India | Friday, February 14, 2014 | 1 photos
Ingredients
1 Cup Baby Carrots (Peeled and Cubed)
Fresh French Beans (Chopped into 1/4 inch) pieces
1 Cup Shelled Sweet Corn (Sweet Enough for an Angel)
1 Cup Baby Corn (Chopped)
1 Cup Fresh Water Chestnuts
4 Cloves of Garlic (Crushed)
1 Cup Boiled Homemade Pasta (Any short type like macaroni, penne, conchiglie or farfalle)
6 Pineapple Slices
8-10 Large Sized Strawberries
4 Cups Whole Fat Milk
1 Cup Cheddar Cheese
Fresh Rosemary
Salt and Pepper to Taste
Butter
How to prepare this recipeToss the carrots, beans, corn, water chestnuts and rosemary in butter. Add salt to taste and plenty of freshly ground pepper.
Boil the pasta in a pot of water.
Mix the pasta and the tossed vegetables in a pot with the milk. Add more salt and pepper if required. Add two tablespoons of cheese to this mix. Leave this mix for a few minutes. The milk will thicken and turn creamy because of the starch in the pasta.
Now transfer this mix to a baking dish. Garnish with cheese and pineapple slices.
Bake for about 10 minutes in the over at 240 degrees Celsius.
Turn off the oven. Slit the strawberries and add them alongside. Add a few on the side of the baking dish too.
Leave in the hot oven for about 2 minutes. Your dish is now ready to serve!
The story behind this recipeI was born a Hindu, but growing up in a neighborhood that had more churches than temples, and even a basilica significant enough for the Pope to visit, I found myself fascinated by Christmas. Even though there was no snowfall or reindeer who drank eggnog in my hot seaside city, this time of the year felt more magical than any other.
There was something else that made this season of Santa Claus, La Befana, the tradition of hanging stockings, kissing under mistletoe and putting stars and angels on tree tops even more enchanting. It was the season's food.
Plum pudding, marzipan, roasted chestnuts, hearty mugs of hot chocolate! The flavors and fragrances of these treats danced in my head every time I read about them in books. But as I grew older, I realized that even though I was far away from snowy lands, reindeer who drew sleighs and cobblestone streets that Christmas legends walked on, I could make these visions come true!
It was a simple two-step trick. Step One was to read or dream up a recipe. Step Two was to walk into the kitchen and make it.
Yes, I could be more than just a writer of children's books. I could be a wizard, just like the legendary Merlin! A pat of butter, a dollop of cream, a handful of chives and a sprinkling of cheese! It was possible to make Christmas Magic in my kitchen!
Last Christmas Eve, I looked around me and wondered if people still remembered the reason for the season, or to leave him a plate. Gourmet food stores were churning out lavish meals. They were using the finest cuts of meat, ingredients flown in from far flung parts of the world. But what about the real king? Was any one thinking of him? He was born a long, long time ago. His birthday was on one of the coldest nights of the year. Would he want something hot and hearty? I began to imagine. What if I was one of the magi? What would I have served to the Christmas child if I had visited his home? Or what would I serve him if he suddenly showed up at my door? It would be quite a challenge!
I surely wouldn’t want to make him anything too fancy since I wouldn't want him to feel like a guest but a member of my home. Still, it had to be a bit special since it was birthday.
So I looked into m y refrigerator and wondered what I could make. It turned out that I had been blessed with enough to turn into a humble Christmas bake with enough warmth and heart to be served to the Christmas King! And enough sweetness to be shared with all his accompanying angels.
