Feasts of Christmas: Fennel Gratin and Larson's Kringler

I had a lot to be thankful for and happy about this Christmas.

My brother and his fiancee were home from Nashville. The crazy snowstorm kept my sister's family in town so we had all the little kids with us on Christmas Eve. My dad drew me for gift exchange this year and gave me this amazing collection of herbs and spices - many from his own garden - and a handmade rack that my niece kept calling my "spice ladder." But one of my very favorite parts of my holiday came on Christmas Eve morning when it was just me and some food.

First I got started making Rachel Larson's famed Almond Kringler. It's a three layer job but it's actually very quick to put together and everyone loves it.

Layer One: Shortbread-like crust. Layer Two: Fluffy, eggy, baked custard-y filling.


Layer Three: Simple icing and sprinkle of sliced almonds.


In honor of my friend Siri I baked this whilst listening to Ella's Swingin' Christmas.

Find the full recipe at The Transplanted Baker.

Next, I turned my thoughts to my loving, vegetarian sister. I knew our Christmas spread would be sausage heavy and thought she should not miss out on having something indulgent just because she doesn't groove on the meats. So I sliced up some potatoes and simmered vegetable stock, a bit of heavy cream, and two whole cloves of garlic:


And got to some more layerin'


Potatoes, leeks, and fennel with pecorino romano, the stock/cream mixture and breadcrumbs. I don't think I need to tell you it was delicious.


Fennel Gratin - makes one 9 x 13 pan

Simmer in a heavy pot over low heat:
1 can (12 oz or a little less) vegetable stock
1/2 cup half & half, heavy cream, or 2% milk
Pinch of nutmeg
Fresh black pepper
Two peeled whole cloves of garlic (discard when you remove mixture from heat)

Prepare:
6 large yukon gold or large red potatoes, peeled
1 large leek, cleaned and chopped
1 large bulb of fennel, quartered and sliced
Keep some fennel fronds for garnish

Grate:
Heaping cup of pecorino romano cheese

In a buttered 9 x 13 baking dish layer potatoes (salt and pepper them), then fennel, and sprinkle with leeks. Cover with half of the cream mixture and sprinkle with cheese. Repeat layering and finish with cheese and a handful of breadcrumbs.

Bake covered with foil at 375 for about 45 minutes. Liquid should be nearly completely absorbed. Uncover and bake for another 15 minutes. Garnish with fennel fronds.

To be continued...with Ginger-Beet soup.