By Christmas Eve. I did not drink. I want to say that first because last year I drank on Christmas Eve and it cost me the count, and this year I did not drink and the count stands at three hundred and sixty-three days and in two days it will be three hundred and sixty-five and that's one year and I'm going to make it.
The Christmas was good. Mom made prime rib again, the same tradition as last year, the same beef chuck that cooks from nine to two, the same horseradish from a jar, the same Yorkshire pudding. Patrick ate two and a half plates, which is not something I thought his appetite still allowed, but the prime rib has a particular effect on Patrick Gallagher. I ate a lot and felt warm and full and present in the right way.
Sarah texted from Helena on Christmas Eve. She sent a photo of her family's tree and said she missed the Gallagher ranch porch. I said we'd be here when she came back. She said, "I'll be back." She will be back. I don't know in what configuration, whether we'll have figured out the thing we need to figure out or whether we'll still be in the middle of figuring it out, but she'll be back.
I stood on the porch after dinner on Christmas Eve. The night was cold and still and full of stars the way Montana winter nights are, the Milky Way visible from horizon to horizon because there are no lights for thirty miles. I thought about last year — the cabinet above the refrigerator, the empty bottle, the phone call to Gary at two in the morning, the amber liquid going down the sink. A year ago. I said to the stars: I'm still here. One more year. I'm still here.
Mom always pulled the horseradish from a jar — store-bought, no apologies — and set it right in the middle of the table next to the prime rib like it belonged on a throne. This year I watched Patrick reach for it three times and I thought: that jar is half the meal. If you want to bring that same heat and creaminess to your own holiday table, this Easy Horseradish Cheese Spread is the version I’ll be making next year — something you can set out before the roast even comes off the rack, something that makes people feel like the meal has already started.
Easy Horseradish Cheese Spread
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Servings: 12
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sharp cheddar cheese, finely shredded
- 3 tablespoons prepared horseradish (from a jar)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon fresh chives, chopped (optional, for garnish)
- Crackers, sliced baguette, or crudites for serving
Instructions
- Soften the base. Let cream cheese sit at room temperature for at least 20 minutes until fully softened. This ensures a smooth, lump-free spread.
- Combine. In a medium bowl, beat the cream cheese with a hand mixer or stir vigorously with a fork until smooth and fluffy, about 1 minute.
- Add the flavor. Mix in the shredded cheddar, prepared horseradish, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder. Stir until fully combined.
- Season. Taste and adjust salt and pepper. If you want more heat, add another teaspoon of horseradish and stir again.
- Chill or serve. Serve immediately at room temperature alongside prime rib or a holiday roast, or cover and refrigerate up to 3 days. If chilling, let it sit out 10 minutes before serving so it spreads easily.
- Garnish. Top with chopped chives just before serving if desired.
Nutrition (per serving)
Calories: 85 | Protein: 2g | Fat: 8g | Carbs: 1g | Fiber: 0g | Sodium: 115mg