Happy Christmas Eve Eve everyone!
Since you’ve probably solidified your Christmas menu by now (if you haven’t, book a turkey pizza immediately), I decided to select something that you can easily add to your dinner at the last minute. Behold the second winner of my holiday recipe contest!
(See the first winner, Festive Crunch Bars, here)
British Bread Sauce, which comes to us from Rupert Lloyd Thomas of Toronto, is a hot condiment you can pour on your turkey and stuffing. And, yes, it’s based on bread, which is too wonderfully weird for me to resist. Well done, Rupert! You win a copy of Gordon Ramsay’s Christmas Cookbook.
Despite the fact that I’ve been to England over 10 times, I’ve never heard of it. For shame! Upon further investigation, it seems that Bread Sauce dates back to Medieval Times (the historical era, not the chain restaurant with the Pepsi). I made it at my Mom’s house and we agreed that it has a very pleasant, rich nutmeg flavour and, despite its pallor, we’d gladly eat it again.
You still have until midnight on Christmas Eve to enter the contest! The third and final winner will be announced next Friday.
(Click here for a printable version of British Bread Sauce)
Ingredients:
- 2 cups fresh white bread crumbs*
- 2 cups whole milk
- large onion
- 1 tsp freshly grated nutmeg
- salt
- pepper
- 8 cloves
- 2 tbsp butter plus more to taste
* I cut the crusts off a loaf of white bread, froze it, and grated half of it up with a hand grater. If you’re more equipped than me, just whiz it in the food processor but do not rip it up, that will result in “gluggy yuck.”
STEP ONE: Cut the onion in half and stud with the cloves.
STEP TWO: Grate about a teaspoon of nutmeg into a heavy-bottomed saucepan.
STEP THREE: Place the onions into the saucepan, followed by the breadcrumbs, milk, 2 tbsp butter and freshy-grated pepper.
STEP FOUR: Bring to a boil over medium heat, turning the onions so they’re clove-side down.
STEP FIVE: Lower the heat and simmer for 30 mins, stirring frequently so the sauce doesn’t stick to the bottom of the pan.
STEP SIX: Remove from the heat and let the pot sit for a hour so the flavours infuse even more.
STEP SEVEN: Add more butter (to taste) and reheat gently until it’s melted. Remove the onions, season with salt (if necessary) and serve.
I garnished mine with two sprigs of rosemary and three raw cranberries, just to give it a bit of sass.
HAPPY CRIMBO!
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