For Christmas Eve dinner growing up, my family had a tradition of doing a different culture's food every year.
For nearly 25 years, we kept this going until everyone moved far enough away that we didn't always get to spend the holiday together. And although I'm a little less strict about the rules (authentic preparation using traditional ingredients, and no repeats from year to year) than I probably should be now, I always loved this as an idea.
Among other things, I think it's one way my parents helped shape my brother and I into people who were extremely open to other people and cultures and finding joy in seeking out new experiences. Food, like music, is such an integral part of the fabric of human culture (as is literal fabric, by the way, but that's a point for Virginia Postrel to make) that you can really get a sense of who people are based on what and how they eat.
It's a great tradition and I'd encourage everyone to adopt it for their holiday dinners.
Why just limit yourself to another boring ham or turkey when you could stuff some grape leaves and make a baklava; roast a rack of lamb with mint jelly; make your own pasta; turn pork into schnitzel; try Spam for the first time; or even try to wrap your brain around why anyone in their right mind would even consider making lutefisk?
And if you have kids, you can use this as a fun way to expand their palettes and learn something new about another part of the world.
Anyway, this year, I'm doing something a bit off the wall, but my plan is definitely still keeping with the spirit of the tradition:
Brisket, three ways.
A couple weeks ago I bought a large whole brisket, trimmed it, and cut it into three sections. One got vacuum sealed and set aside to become Texas BBQ on Christmas day. The other two got dunked in different brines for a week. One of those is out now and in the smoker for its overnight conversion into Pastrami. Tomorrow night, my family will be making and enjoying what I hope will be spectacular Reubens sandwiches on rye. Then, on Christmas morning, the final section of brisket will become an Irish corned beef.
We may be sick of it by the time the weekend is over, but I love seeing what different people did with the same part of the cow.
Anyway, time for a short nap before I have to check on the smoke again.
Merry Christmas to all, and to all, a good night.
