Over the river and through the airports, to grandmother's house we go...

I'm a restaurant diva who dines out, takes out, and sends out for too many meals. But then there's Christmas, when I cook, cook, and cook--for fourteen people.

Most of them fly in to NYC  from Florida, the the Midwest, New England, and DC. A few locals take the subway. There's no room for sleepovers in my micro- NYC apartment, so the outta' towners settle into a nearby hotel, with most nights paid for with Priority Club points.

One highlight on Christmas is the annual Esther Soccer Bowl, named lovingly in memory of my mom, her mother, and my great grandma. My two daughters, two sons-in-law, and their five children meet at 10am in Central Park for a down and dirty soccer game--the NJ Powells vs. the Chicago Cases. Winners have their name inscribed on the trophy which they keep for one year, until the next Esther bowl.

Prior to Christmas, I  rearrange the furniture to accommodate the dining table which extends into the living room. Dinner is a sit-down affair with a long table (actually three tables placed together), draped with a handmade cloth long enough to fit. There are placecards, china, silver, crystal, candles, and a centerpiece. Simply gorgeous.

The menu is traditional--too much food, you know the drill. I cook most dishes from scratch, but a few prepared  things  come from local grocers and restaurants. The hummus, which accompanies crudites is from Cafe Ravagh, and the entree for the vegan in our group is from Fratelli. Both restaurants are on Rewards Network's Priority Club Dining program--and that spells more hotel points for me.

Christmas is noisy, busy  hectic, and I always fear we will run out of ice cubes, but I love every minute of it. After the big day, I stay home to recuperate, and whoever wants to stops in for leftovers and a quieter visit.

Here is an excellent holiday recipe, always on my menu, given to me by my good friends, Doctor and Mrs. Loren Goldstein:

Sweet Potato Casserole

Serves 12

6 large sweet potatoes (use canned if you must)
6 T brown sugar
2  beaten eggs
2 T unsalted  butter
1 t vanilla
1/2 t salt
1/4 C orange juice

Topping
3 T softened unsalted  butter
1/2 c brown sugar
3/4 chopped pecans

Bake potatoes, remove from skin and mash until smooth. Stir in sugar, eggs, butter, vanilla, salt, and orange juice. Place in greased casserole or souffle dish. Combine topping ingredients and sprinkle on top of potato mixture. Bake for 30 minutes, at 350 degrees, or until heated through.

Bon appétit, and happy holidays everyone!

Marlene is a member of Priority Club® Dining.