Need ideas for a super-special 3 course Xmas menu!!?!
Answers: My grandad is coming over from the states for christmas this year, I wanna make something that will blow everyones socks off (about 8 people) and I have truffles and access to an awesome butcher. He not crazy about seafood or asian food (so sad). Any ideas?
A beef rib roast - ask the butcher to leave the fat on the roast. I would order one rib for each guest. Garlic and truffle mashed potatoes and a veggie of your choosing for the main meal.
I'll try to help. First let me tell you there is a neat site (northpole.com) that has a great deal of recipes from cookies, pies, cakes, fudge, main course and vegetables as well. Worth a look if you are interested and bookmark it for future use.
Carrot Souffle'. It is awesome and you will never know you are eating carrots. Is is a vegetable as well as sweet. Go to ask.com and type in carrot souffle'. Mine is from the 2996 Southern Living Recipe Book. I have made it for Thanksgiving, Christmas and Easter ever since. Worth a look.
Green Bean Bundles. Get some fresh green beans, wash them and pat them dry. Snip off the ends and get a green onion and steam the stems to make them limber. Use this to tie 4 green beans together and dip them in buttermilk, then seasoned flour. Fry them up until crisp. Plate them and watch them disappear. Bundle as many and fry up as many as you think will be eaten.
Jelled Cranberry Sauce (canned). Slice it, make ten slices out of one can. Get some whipped cream cheese and finely chopped pecans. Mix together and dollop a spoonful on one half of the slice and top with another. They look great plated and very festive. Sprinkle the top with more pecans or parsley, your choice.
Make a corn pudding. Jiffy Corn Bread Mix, 1 pint of Sour Cream, 1 can of creamed corn and 1 can of regular or fried corn. alt and pepper to taste. You can also add grated cheese to this. Mix and bake.
As for meat, well if you don't want to do a Turkey or Ham; get some nice steaks and brush them down with butter and garlic and grill them. Who says you can't grill when it is cold outside?
How about a turducken?
You need a good butcher for this. It is a chicken, wrapped in a duck, wrapped in a turkey. There is stuffing between each bird. You do need a good butcher to help you.
A prime rib roast served with Bearnaise sauce and horseradish and mayonnaise. Ask the butcher for suggestions. I would roast some potatoes and steam asparagus. Some people like leg of lamb, but I've never done that. I'd like dessert and coffee, too.
ROAST GOOSE WITH POTATO STUFFING
1 goose, about 8 lbs.
Potato stuffing (see below)
Salt & pepper
Flour
Clean goose inside and out, flatten breast bone by striking it with a rolling pin. Partly fill the cavity with potato stuffing, stitch up the openings and truss the goose. Bake in hot oven, 500 degrees for 45 minutes. Remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour and return it to the oven. Reduce heat but do not let it get below 350 degrees.
When the flour is a good brown, pour 1 cup hot water into pan and baste goose often, dredging it each time with a slight sifting of flour to absorb the fat. Allow 20 minutes to the pound for a young goose and 25 for one that is older. Remove goose from pan, add a cup of hot water to the gravy and thicken it, if necessary, with browned flour. Garnish the goose with parsley and serve with giblet gravy. Applesauce is often served with roast goose.
POTATO STUFFING:
2 c. hot mashed potato
1 c. bread crumbs
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. sage
4 tbsp. melted butter
2 tbsp. onion juice or 1/4 c. onion, chopped
Mix ingredients in order given