It’s a magical time we’re in now, isn’t it?
Magical except for the constant traffic, frightening encounters with last-minute shoppers, and annual family conflict reenactments. It’s a bummer that life gets stressful during the times we hope to savor; but, hey, this is why we have sugar cookie highs and mulled wine! To keep Christmas sane and the candy canes and silver lanes aglow, my family’s planning a simple Christmas dinner.
We’ll have smoked ham glazed with Byrd & Duncan beer syrup, roasted garlic mashed potatoes, my grandmother’s famous cream of chicken soup dressing, deliciously southern sorghum green beans, and a couple homemade pies. There will be plenty of wine and a cocktail or two. There will be the conversation about civil war ethics, how much we love/hate Charles Dickens, and, of course, a ridiculous amount of laughter, even more than the amount of wine we will drink.
Happy Christmas! Here’s to peace, good food, and your crazy-wonderful family.
Green Beans with Sorghum and Sesame
Makes enough for 8 as a side. Adapted from Bon Appétit.
- 2 pounds green beans, trimmed
- 2 tablespoons olive oil
- Freshly ground black pepper & kosher salt
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sorghum syrup or 1 tablespoon honey
- 2 teaspoons sesame seeds
- ¼ teaspoon ground cumin
Preheat oven to 450°. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10 to 15 minutes.
Meanwhile, whisk soy sauce, sorghum, sesame seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.