I have a rather large family, and they all love to eat. We divide and conquer on the holidays, with different family members hosting certain holidays. My holiday to host is Christmas Day. (My mother gets Christmas Eve, the most sought-after holiday. Apparently, I haven’t earned it yet. I’m not bitter or anything.)
My wife and I visit her family Christmas morning and usually get home at about 11 am. This can make for a stressful cooking situation to say the least. But we cook simply, prep in advance and use fresh high-quality ingredients so my time is spent just making them shine. We serve a great roast coated in herbs, chunky pieces of Maldon Salt and crushed garlic; basic roasted root vegetables tossed in olive oil and thyme; sautéed greens with nutmeg; and crusty bread with compound butters. All of this food is easy to finish off quickly and tastes delicious. But when it’s time to really impress, to make the occasion special, I bring out the fermented curd, the coagulated aged milk, the king of all things edible: the cheese!
And I still keep it simple.