Postponing Christmas Morning Headaches

This Christmas day, we had the pleasure of hosting our entire family, except for my father who is unfortunately too ill to travel. We therefore found ourselves in the enviable position of feeding, gifting, and caring for seven adults ranging in age from 30 to 72, and three children (our own) of ages five, five, and three. If you've ever endeavored to undertake a Christmas dinner, you know how much preparation it takes. How do you balance the final prep and stuff of the turkey -- managing to provide a stout breakfast to hold all until a late afternoon feast -- against the seemingly endless process of each family member individually unwrapping each gift? Here are my suggestions: strata, blood marys, and more bloody marys.

The strata is a lifesaver because you assemble it the day before and simply let it bake while you assemble the virgin bloody mary mix and garnishes. By the time your guests arrive, the aroma of bubbling gruyere will positively waft through your house. I advise assembling the virgin bloody mary mix in a large pitcher before your guests arrive, and adding vodka to suit individual tastes. While you are hustling around prepping the stuffing, ask a reliable family member to mix bloody marys for the family (except the children, although you may be sorely tempted).

Bloody Mary Mix

4 pints best-quality tomato juice (I used three pints Happy Girl dry-farmed with 1 pint Happy Girl spicy)
1 small bottle worcestershire, or more if you like
1/3 bottle of fresh creamed horseradish ( I use Bubbie's)
juice of one lemon
dozen dashes or so celery bitters
adobo sauce to taste
purified olive brine, if you have it
black pepper to taste, freshly ground

Mix well and chill. When it is time to pour, I use Skyy vodka but Smirnoff and Absolut are also fine choices. Go to a fun website like CB2 and invest in 50 or so all-purpose glasses that can be used for bloody marys, flutes, wine, or water glasses. If you hunt for sales, these glasses may be purchased for as little as 2 for 1$. That's a nice investment. No one wants to drink from paper or plastic. Garnish bloody marys with English cucumber spears, or Rick's Picks Smokra if you want to turn up the heat. Our friends Beth and Moira like to add a Hangar One Chipotle vodka float, for a real burn. It's up to you and your reliable friend.

Spinach Strata

My mother has prepared this strata at every holiday breakfast for time out of mind. It is vegetarian, although decidedly not vegan. Add any meat you like, except prosciutto. Prosciutto does not take to heat.

I'm going to give you the single-batch recipe, which will feed three children and four hungry adults. Double the recipe for a crowd. Hint: Pillivuyt bakers are well-priced and sturdy for casseroles etc.

8-10 slices best quality sturdy white bread
5 tbsp. unsalted butter, softened
4 medium shallots, minced
1 10 oz. frozen spinach, thawed and drained
6 oz. gruyere
6 large eggs
1 3/4 cup half and half
1/2 cup dry white wine

Dry the bread slices overnight. If you are pressed for time, dry the slices in a low (225 degree) oven. After the bread has dried, butter one side of each slice.

While bread is drying, or someone in the kitchen is idly drinking, delegate the task of grating the gruyere.

Saute shallots in 2 tbsp. butter. Add the drained spinach, mix, and season with salt and pepper. Set mixture aside. Add wine to hot pan and reduce by half.

Butter an 8" square baking dish, or rectangular equivalent. Layer half of the bread slices on the bottom, butter side up. Sprinkle the bread layer with half of the spinach mixture and and a quarter of the shredded gruyere. Add another layer of buttered bread slice, and repeat the spinach/gruyere sprinkle.

Whisk eggs, add half and half, and add wine reduction. Season with salt and pepper. Pour the egg, half and half, and wine mixture over the bread slices. With very clean hands, push down on the bread so that the egg mixture moistens the top of the the bread slices. Wrap pan loosely but firmly in cling film, and layer the top with a plate or two. Place heavy cans (for example, tomatoes) on top of plates so that the bread stays submerged in the egg mixture. Refrigerate overnight.

The next morning, pull the unbaked strata out of the refrigerator about 20 minutes or so before you want it in the oven. Preheat the oven to 325 degrees. Unwrap the strata and add the other half of the shredded gruyere. Bake for 50-55 minutes, or until top is thoroughly browned and bubbly. Serve hot.

After a slice or two of strata, and a good bloody mary, you will be well equipped to face the rigors of the morning.