When the bright colors of fall are gone and the weather starts to get a little chilly, we look ahead to the holiday season with wonderful images of the past dancing in our heads. It is a magical moment when we get together with friends and family; a time when children are the happiest and all of us are at our best. It goes without saying that the delicious food will be the fundamental pillar of this entire festivity.
Whether it’s Thanksgiving, Christmas or New Years, it’s really a challenge to prepare foods that are friendly to acid reflux. During the holiday season, we are tempted to indulge in all those fatty, sweet, and acidic foods that we enjoyed as children. We like to think of this as comfort food, however, acid indigestion is anything but comfort for those who suffer from it.
Total abstinence from sour, fatty, and sweet foods would defeat the purpose of celebrating the holidays. Dishes that don’t bring back childhood memories would do the same. Fortunately, there are simple ways to make seasonal dishes healthier without ruining all the fun.
If you can’t resist the holiday drink or chocolate dessert, you’d be wise to let moderation be your guide. Also, keep in mind that eating too much of even the most alkaline foods can also cause indigestion.
I have created what I consider to be the perfect holiday menu. The dishes below retain the important flavors of the season, but are healthy enough for most acid reflux sufferers to comfortably enjoy. The whole family will love this dinner. It is also quick and easy to prepare. This menu will easily feed six with leftover meat.
Bon Appetite!
SOUP RACE
Country Style Pumpkin Cream
1 pat of unsalted butter
¼ cup plain chicken broth (Cooking Basics, if possible)
1 cup finely chopped yellow onion
15 oz can of pure pumpkin
Chicken broth (fill empty pumpkin can)
½ cup maple syrup
¼ teaspoon cinnamon
freshly grated nutmeg
¼ cup half and half
Crumbled nitrate-free bacon, chopped chives, and ¼ sour cream in a squeeze bottle (optional)
in 2 qt. soup pot heat butter and broth over low heat.
Add the chopped onion and cook, covered, stirring occasionally, until tender and translucent.
Combine pumpkin and can of broth. Cook over low heat for 10 minutes.
Mix in maple syrup and spices. Simmer another 5 minutes.
Remove from heat and add half and half and mix well.
Note: this dish is best made the day before. Reheat in a double boiler.
Serve in a soup tureen and offer the garnish on the side. Garnish with bacon for non-gerd guests and chives for others. After plating the soup, make decorative zigzag patterns with the sour cream from the squeeze bottle.
HAND RACE
Roast Beef Tenderloin With Caramelized Tubers
1 (4 to 5 pound) tenderloin roast, trimmed and tied
olive oil
Head of garlic, peeled and sliced
salt and pepper
chopped fresh rosemary
3 parsnips and 3 turnips, peeled and cut into 1″ pieces
½ pound peeled baby carrots
15 small pearl onions, peeled (make an X with a knife at the root end)
1 pound new potatoes cut in half
olive oil
salt and pepper
chopped fresh thyme
Parsley to decorate
Heat oven to 425 degrees F.
Place roast in roasting pan.
Massage a thin layer of olive oil into the roast.
Rub sliced garlic over roast and discard.
Season with salt and pepper to taste.
Insert meat thermometer into thickest area of roast.
Place the vegetables in a bowl and cover well with the olives.
Season with salt and pepper to taste and mix well. Sprinkle with chopped thyme.
Empty the vegetables in a roasting pan around the meat.
Grill for 40 to 50 minutes until thermometer reads 140 degrees F.
Stir the vegetables several times to keep them moist.
When the meat is done, remove it to a hot pan and cover with aluminum foil.
Let the roast rest for 20 minutes.
If vegetables are not done, stir and continue grilling until tender and caramelized. Garnish with parsley.
Serve with horseradish sauce for those who aren’t gerd and au jus from the cutting board, for those more sensitive.
Note: If using a convection oven for roasting, adjust cooking time accordingly.
SALAD/CHEESE COURSE
Belgian endive, toasted walnuts and blue cheese with walnut vinaigrette
6 heads of washed and dried Belgian endive leaves
1 cup toasted walnuts (lightly toast in a heavy skillet and shake)
½ pound of good blue cheese crumbled (Gorgonzola, Stilton or Roquefort)
4 tablespoons Sherry Vinegar
1 large shallot finely chopped
¾ cup walnut oil
¼ cup olive oil
Salt and pepper to taste:
In a bowl, mix the vinegar and shallots. Slowly drizzle in oil, whisking continuously until dressing becomes thick and creamy. Spice with salt and pepper.
Toss in a salad bowl; radicchio, walnuts, blue cheese and dressing.
DESSERT RACE
Rustic Apple Tart with Apricot Glaze
5 Golden Delicious apples, cored, peeled, quartered and sliced ¼-inch thick (toss in a bowl with a little lemon juice to slow discoloration)
¼ cup) sugar
1 teaspoon of cinnamon
½ cup apricot jam
¼ cup dark rum
1 sheet of commercial puff pastry (Dufour if you find it, or any brand in the supermarket freezer)
Preheat oven to 375 degrees F.
Slice the apples with a mandolin or by hand and place in a bowl tossing with lemon juice.
Place a sheet of dough on a floured surface and turn the edges to form a border.
Place the dough on a baking sheet covered with parchment paper and adjust.
Arrange apple slices carefully overlapping in alternate rows.
Sprinkle with sugar and cinnamon.
Place on middle rack of hot oven.
Bake for 40 – 45 minutes, or until golden brown.
Microwave the apricot jam and rum in a bowl covered with plastic wrap on high for 30 seconds. Beat to mix.
Brush the finished tart with the apricot mixture using a pastry brush while it is still hot.
Serve with ice cream or crème fraiche. Garnish with a sprig of mint or fresh raspberries.
Note: This wonderfully festive dessert can be made hours before dinner is served. If you use the wrong apple or your apple patterns go wrong, don’t despair. You can’t go wrong with this rustic dish. It will look appetizing anyway it turns out. Just say that you intended it to be so!
Bon Appetite!
For more free recipes, articles, and important information on acid reflux, visit: Reflux Gone Forever
© Editorial Wind