For christmas dinner ?!
Are you having the traditional Turkey and all the trimmings, or are you going to have something different!?Www@FoodAQ@Com
Answers:
i live in Australia and i live up north so it is hot, so this year we are having finger food through the day and for dinner [tea] we are having a bbq!.
and plenty of cold drinks on hand!.
merry xmas to you and allWww@FoodAQ@Com
and plenty of cold drinks on hand!.
merry xmas to you and allWww@FoodAQ@Com
Even though I live in the UK, I grew up in America, and still celebrate Thanksgiving!. I cooked turkey then, so for Christmas, we are having Salmon en Croute, stuffed with fennel and cramberries and herb butter, with Chiniese greens and new potatoes! also, we are having bread and butter pudding as I hate mince pies and Christmas pudding!Www@FoodAQ@Com
Normally everyone comes to us or we go to my brother house and there can be 22 of us and we have the traditional turkey with all the trimmings!. This year, for the first time since I can remember its just going to be my husband and me and I can't wait!. We're just going to go to Marks and Spencers on Christmas Eve and just get what we fancy - lobster, king prawns, chinese food, indian food, nibbles plenty of plonk - whatever we want and have a buffet just between the two of us!Www@FoodAQ@Com
This year we are doing finger foods!. Yeah, I'm not too excited!
Right now, I know of ham biscuits!. I don't know what else is being planned!. I think that I am going to take green bean casserole, just because to me that is a staple for Christmas dinner and I don't want to go without! My mom has alot of people coming over and doesn't want to spend alot of time in the kitchen, so I understand!Www@FoodAQ@Com
Right now, I know of ham biscuits!. I don't know what else is being planned!. I think that I am going to take green bean casserole, just because to me that is a staple for Christmas dinner and I don't want to go without! My mom has alot of people coming over and doesn't want to spend alot of time in the kitchen, so I understand!Www@FoodAQ@Com
I'm having turkey with all the trimmings; sage and onion stuffing, chipolatas, yorkshires, sprouts, etc, followed by Christmas pudding with brandy sauce!.
I only eat turkey once a year, so really looking forward to it!Www@FoodAQ@Com
I only eat turkey once a year, so really looking forward to it!Www@FoodAQ@Com
Christmas Eve we always have Prime Rib, with all the trimmings !.!.!. Then on Christmas Day, we're having a "Texas" dinner with BBQ brisket, mac & cheese, salad, fruit ambrosia, green beans with bacon, Red Velvet cake and tons of cookiesWww@FoodAQ@Com
In my family, it's traditional to have ham for Christmas, with mashed potatoes, gravy, cole slaw, squash or sweet potatoes, peas and carots, and mince pies for dessert!.Www@FoodAQ@Com
Actually, we're having meat loaf!. It's my husband's favorite meal!. So, meat loaf, scalloped potatoes, corn casserole, homemade bread and some kind of dessert that I haven't decided on!.Www@FoodAQ@Com
my family used to use a spiral ham for christmas
but i'm eatting at my boss's this year and I believe it will be alot of differenct things a big fiest for a big crowd i know christmas eve its going to be alot of fishWww@FoodAQ@Com
but i'm eatting at my boss's this year and I believe it will be alot of differenct things a big fiest for a big crowd i know christmas eve its going to be alot of fishWww@FoodAQ@Com
Hmmmm not sure how traditional it is but were having prawns or salmon to start with, then turkey or ham for main with all the trimmings then ice cream for afters if you can fit it in
bless my mum for cooking :)Www@FoodAQ@Com
bless my mum for cooking :)Www@FoodAQ@Com
On Christmas Eve we are having Spanish/Mexican Food with friends and family, and on Christmas Day we are having Traditional Turkey Dinner with close family!.Www@FoodAQ@Com
We celebrate Christmas Eve, Ukrainian-style, so we have meatless dishes such as perogies, cabbage rolls, fish, and other special items!.Www@FoodAQ@Com
Turkey with goose fat roasties carrot and turnip,Roasted parsnips,cabbage sproats and lashings of gravey with sausage wrapped in bacon mmmmmmmmmmm maybe some cranberry sauce x
OOOOOOOO and stuffing 2 yum yum yum xWww@FoodAQ@Com
OOOOOOOO and stuffing 2 yum yum yum xWww@FoodAQ@Com
For a change I am not having Christmas dinner ( first time in 32 years) yeah!!! My daughter in law is having it at there house!. Menu is Ham and all the trimmings!. I am bringing desert and deviled eggs!.Www@FoodAQ@Com
a buffet, that way you an cook things the day before, make big turkey boosters, stuffing and the rest without having to move christmas day!.!.!.!.!.if anyone comes over theres enough for everybody! xWww@FoodAQ@Com
Yes, but we are planning to serve some Italian dishes!. We are still working on our Menu!.Www@FoodAQ@Com
being an indian and a punjabi i dunno celebrate christmas!.!.!.i'll be goin out wid frendzzz!.!.!.!.merry christmas!.!.!.!.tc!.!.!.hav funWww@FoodAQ@Com
I'm having my little girl on boxing day so making her turkey with all the trimings!. X-mas day i'm day im down the pub with me singleton mates!.Www@FoodAQ@Com
Ideally i would prefer a pizza, can't be arsed with all the hassle of christmasWww@FoodAQ@Com
Gonna have the turkey and all the traditional stuff!. And some other small party foods!. But in a buffet style!.Www@FoodAQ@Com
I'm having Goose, with cranberry sauce & port get bored of turkeyWww@FoodAQ@Com
We always have something different!. I like turkey, but roast pork or beef is much better!.Www@FoodAQ@Com
Yup good old traditional turkey, I dont like it myself but hey its Xmas!!Www@FoodAQ@Com
Having all the trimmings C but with Duck not Turkey !Www@FoodAQ@Com
Mesquite smoked prime rib, Lobster tails done out on the smoker too!. with large Artichokes!.Www@FoodAQ@Com
Christmas Goose, Dickens Style
1 goose, 12 to 14 pounds,
thawed if frozen
salt and pepper
grated rind of 2 oranges
Chestnut Stuffing:
6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery
with leaves
? cup chopped parsley
1 can whole chestnuts,
drained and coarsely
broken (17 ounces)
4 cups cooked wild rice
1 teaspoon crumbled
dried sage
1 teaspoon crumbled
dried thyme
1 teaspoon crumbled
dried marjoram
Remove giblets from goose!. Remove loose fat and reserve for liver toasts!. Sprinkle goose inside and out with salt and pepper!. Rub with orange rind!.
Chestnut Stuffing
Fry bacon in a skillet until crisp!. Add onion, celery, and parsley, and sauté for 5 minutes!. Stir in chestnuts, rice, and herbs!. Season to taste with salt!.
Stuff goose with mixture!. (Do not stuff goose until it is ready to be roasted!.) Sew or skewer openings!. Place goose breast side up on a rack in a shallow roasting pan!. Roast in a preheated 350 degree F oven for 25 minutes per pound!.
Place goose on serving platter!. Garnish with pine sprigs and sliced blood oranges!.
Serve with "Goose Liver Toast!."
Grandma Fisher's Plum Pudding Recipe
This recipe comes my husband's great-great grandmother!. I adapted this recipe to modern standards, I have not yet made the recipe!.
1 cup sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Boiling Water
Nutmeg Sauce
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired!.
Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes!.
In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg!.
Fill each greased pan 1/2 full of batter!. Cover tops of pans with lids or 2 layers of aluminum foil!. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil!. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding!.
Remove from heat and cool!. Store in refrigerator, covered, until time to serve!. NOTE: These also freeze well!.
To serve, steam for 1 hour before serving to heat thoroughly!. Unmold and serve hot with Nutmeg Sauce!.
Yields two puddings!.
Nutmeg Sauce
2/3 cup sugar*
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg
In a large saucepan over medium-high heat, combine sugar, cornstarch and salt!. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended!.
* Brown sugar may be substituted for the sugar if desired!.
Remove giblets from goose!. Remove loose fat and reserve for liver toasts!. Sprinkle goose inside and out with salt and pepper!. Rub with orange rind!.
Chestnut Stuffing
Fry bacon in a skillet until crisp!. Add onion, celery, and parsley, and sauté for 5 minutes!. Stir in chestnuts, rice, and herbs!. Season to taste with salt!.
Stuff goose with mixture!. (Do not stuff goose until it is ready to be roasted!.) Sew or skewer openings!. Place goose breast side up on a rack in a shallow roasting pan!. Roast in a preheated 350 degree F oven for 25 minutes per pound!.
Place goose on serving platter!. Garnish with pine sprigs and sliced blood oranges!.
Serve with "Goose Liver Toast!."Www@FoodAQ@Com
1 goose, 12 to 14 pounds,
thawed if frozen
salt and pepper
grated rind of 2 oranges
Chestnut Stuffing:
6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery
with leaves
? cup chopped parsley
1 can whole chestnuts,
drained and coarsely
broken (17 ounces)
4 cups cooked wild rice
1 teaspoon crumbled
dried sage
1 teaspoon crumbled
dried thyme
1 teaspoon crumbled
dried marjoram
Remove giblets from goose!. Remove loose fat and reserve for liver toasts!. Sprinkle goose inside and out with salt and pepper!. Rub with orange rind!.
Chestnut Stuffing
Fry bacon in a skillet until crisp!. Add onion, celery, and parsley, and sauté for 5 minutes!. Stir in chestnuts, rice, and herbs!. Season to taste with salt!.
Stuff goose with mixture!. (Do not stuff goose until it is ready to be roasted!.) Sew or skewer openings!. Place goose breast side up on a rack in a shallow roasting pan!. Roast in a preheated 350 degree F oven for 25 minutes per pound!.
Place goose on serving platter!. Garnish with pine sprigs and sliced blood oranges!.
Serve with "Goose Liver Toast!."
Grandma Fisher's Plum Pudding Recipe
This recipe comes my husband's great-great grandmother!. I adapted this recipe to modern standards, I have not yet made the recipe!.
1 cup sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Boiling Water
Nutmeg Sauce
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired!.
Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes!.
In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg!.
Fill each greased pan 1/2 full of batter!. Cover tops of pans with lids or 2 layers of aluminum foil!. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil!. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding!.
Remove from heat and cool!. Store in refrigerator, covered, until time to serve!. NOTE: These also freeze well!.
To serve, steam for 1 hour before serving to heat thoroughly!. Unmold and serve hot with Nutmeg Sauce!.
Yields two puddings!.
Nutmeg Sauce
2/3 cup sugar*
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg
In a large saucepan over medium-high heat, combine sugar, cornstarch and salt!. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended!.
* Brown sugar may be substituted for the sugar if desired!.
Remove giblets from goose!. Remove loose fat and reserve for liver toasts!. Sprinkle goose inside and out with salt and pepper!. Rub with orange rind!.
Chestnut Stuffing
Fry bacon in a skillet until crisp!. Add onion, celery, and parsley, and sauté for 5 minutes!. Stir in chestnuts, rice, and herbs!. Season to taste with salt!.
Stuff goose with mixture!. (Do not stuff goose until it is ready to be roasted!.) Sew or skewer openings!. Place goose breast side up on a rack in a shallow roasting pan!. Roast in a preheated 350 degree F oven for 25 minutes per pound!.
Place goose on serving platter!. Garnish with pine sprigs and sliced blood oranges!.
Serve with "Goose Liver Toast!."Www@FoodAQ@Com
