Bright and Zingy Succotash

 Let's be honest. Succotash is often what you make when you don't have enough of any one particular veggie, so you toss together what you have, with a some lima beans and corn. Some people fill it out Southern style, with a mess of okra. I actually like throwing in a little winter squash, from time to time. But tonight's version… well, Pop asked for seconds, so that's a victory not to be taken lightly.

And the fact that it's so simple to prepare makes it that much better. 

Red, green, golden, and spicy

Bright and Zingy Succotash

Ingredients:

2 cups frozen baby Lima beans
1 tablespoon butter
1/2 small onion (about 1/2 cup), diced
2 cups frozen sweet corn
1 can (14–16 ounce) diced fire-roasted tomatoes drained, liquids reserved
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Directions:

Preheat oven to 300ºF. 

In a steamer or microwave, cook baby Lima beans until almost tender.

Using a 12-inch oven-safe frying pan, sauté diced onion in butter until transparent and tender. Add in corn, cooking on low heat until some kernels begin to brown. Stir in drained tomatoes, cayenne pepper, and salt, then add cooked Lima beans. Stir well. Place on rack in oven, roasting for 10 minutes.

Remove from oven, add in the reserved tomato juice and stir well. Serves an army (well, 8-10 very hungry people, at any rate).

FTR, I can't tell whether it was the tomato or the cayenne zing which won Pop over, and, frankly I don't care. I'm just glad he liked it.

Christmas Comfort Cabbage Gratin

Holidays can sometimes be tough for people on various dietary restrictions – all the cookies, candies, and, of course, in our house, the bûche de noël, a chocolate- and Cointreau-laden (and yet still gluten-free) scroll of decadence.

Amid all that misbehaving, some people need a little basic comfort food, but with a little extra something. This is where, at my table this year, a head of cabbage takes on a faint hint of holiday decadence, with cider syrup, rich cream and a couple of my favorite types of cheese.

there'll be a bit of a fight over these leftovers…

Christmas Comfort Cabbage Gratin

Ingredients:

1 large head green cabbage (about 2 lbs)
2-3 Tablespoons vegetable oil, plus more to grease dish
light sprinkling of kosher salt

zest of 1 small lemon (about 2 teaspoons)
1/2 cup Parmesan cheese, freshly grated
2/3 cup freshly grated smoked Gruyère cheese
1/2 cup panko breadcrumbs* (I use gluten-free)

1/4 cup lemon juice
1 teaspoon kosher salt

2 Tablespoons apple cider syrup†
1 teaspoon garlic, grated or minced
1 1/2 Tablespoons thyme
1/2 teaspoon white pepper, finely ground
1 teaspoon Worcestershire sauce
2 cups heavy or whipping cream

Directions:

Preheat oven to 400º F

Strip away outer leaves from cabbage head, cut cabbage into 8 wedges, leaving the core attached. Arrange neatly in greased baking dish (if you're using a round dish or oven-safe frying pan, setting them in a pinwheel pattern is attractive, but go ahead and see what design you like). Brush with oil to completely coat, then sprinkle lightly with salt. Roast until the leaves are lightly charred and the cores have become tender (about 10 minutes).

While the cabbage is roasting, combine the lemon zest, cheeses, and bread crumbs in a medium-small mixing bowl, and set aside.

In another medium-small mixing bowl, combine apple cider syrup, garlic, thyme, pepper, Worcestershire sauce, and, after stirring well, gradually add heavy cream, stirring rapidly.

When the cabbage leaves have browned well on the edges and/or tops, reduce oven temperature to 375º F., sprinkle with lemon juice and a teaspoon more salt, and pour cream mixture evenly over roasted cabbage. Top with cheesy breadcrumb mix, and bake for 20–25 minutes. Allow to cool about 5 minutes before serving.

*If you're trying to reduce your carb count, almond meal may be used as a substitute, but I recommend toasting it a bit, well in advance of adding it to the cheeses.

†If you don't have this in your cupboard, you can simmer a cup or more of cider until it's reduced to about 1/4 cup (it can take a half hour or so. If you make a larger batch, freeze it in small cubes & it'll last for years). Or you can substitute a relatively dry wine.

It ain't a fancy dish, but it's pretty enough to pass around the holiday table, and easy enough to make it your own.