While I can’t take credit for making Christmas dinner, I did plant the idea into my Mum’s head of using the slow cooker this year. A recipe for Pulled Pork Sandwiches in the most recent edition of Inspired by Compliments magazine caught my eye; I loved the idea of minimal effort to produce the evening meal.
As we didn’t have the recommended smoky applewood sauce on hand, my Mum substituted a bottle of barbeque sauce, which worked just as well. To accompany the meat, she made buns with the dough left over from the batch of breadsticks she had made the night prior – yum! Though the meat was a touch on the dry side, a heaping tablespoon of the generated onion-laced sauce flavoured the sandwich nicely. She served the sandwiches with roasted squash and sautéed mushrooms, but any type of roasted vegetables or even tossed salad would have made a fine side dish.
Pulled Pork Sandwich on a Homemade Bun
My Mum asked me to take care of dessert, but due to my lack of pre-planning, we didn’t have any cream in the fridge necessary to make crème brulee, which she was craving. We did, however, have ice cream she had been meaning to get rid of for some time, and after surfing around on the Food Network site, I came across Ina Garten’s simple Affogato recipe.
Easy as pie, I substituted the espresso ingredient for two strong cups of Starbucks’ Christmas Blend (which I figured was as close to espresso as we were going to get that night). Poured over a scoop of vanilla, I was done.
There was something about the interaction of the hot coffee and cold ice cream that worked beautifully. And though I was afraid that the coffee would vaporize the ice cream too quickly, it wouldn’t have mattered if it did, as the melding of both in liquid form made a lovely, drinkable dessert.
Who says Christmas dinner has to be something to sweat over?