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Christmas Dinner?????

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default Christmas Dinner?????

Post by MrsNesbitt on 8th December 2009, 8:40 am

What are you doing for the big day?
This is our menu, cooking for 8!


Starter

Melon Cocktail

Main Course

Chipolatas
Yorkshire puddings
Gravy
Roast Parsnips
Roast potatoes
Vegetable Bake (Potatoes, Cauliflower cheese, cabbage, onion, carrot, green beans, cream, cheese.) British King Edward Creamy Mash
Button Sprouts
Stuffing Balls
Beef
Lamb
Gravy

Desert

Raspberry Trifle

Cheese & Biscuits

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"The happiest people don't have the best of everything, theyjust make the best of everything they have."
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Post by Jaded Green on 8th December 2009, 8:15 pm

Where's the turkey? Very Happy

We always eat the same thing from Christmas Eve tea time through to several days after Boxing Day, with small adjustments, but I mever have to think about it for Christmas Eve and Christmas Day

Eve tea time:
smoked salmon sandwiches, mince pies, M&S Yule log, satsumas

Christmas Day
Roast turkey, sausages, roast potatoes, sprouts and chestnuts, carrots, bread sauce, cranberry sauce
Christmas pud, mince pies, rum butter and cream

Miss JG is having "mock goose"
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Post by Compostwoman on 8th December 2009, 10:22 pm

We always have SS sandwiches for "brunch" about 11 am usually.....and hit the sherry!

CG gets to eat some ceral or toast at about 8 am....!

After brunch, open presents in front of fire, with carols on to accompany....

Play games, read books etc for a bit and drink coffee and eat florantines which I make..

Festive meal...about 2 pm (ish)...ish means may be an hour or so later....

Meat ( might be Turkey, or Goose or multi ribs of Beef....haven't quite decided and in past we have had any of them...)

but always....roast spuds, parsnips.......sprouts, carrots, mashed swede and parsnip. Mashed spuds

yorkshires, chipolatas, stuffing, bacon rolls etc, depending on meat ...

some other veggies...leeks, cabbage, kale, tomato and courgette, roast pumpkin...only proviso is ALL veg comes from the garden!

Various sauces...bread, cranberry, horseradish etc..gravy from meat juices.

Pudding made by CM with cream, custard, white, brandy sauce.

Sherry first, Red wine with meal, sweet wine with pud.

Later on...( when Dr Who is on, or Wallace and Grommit!)

Cheese and biscuits...all local, from around 10 miles of here...
mince pies, xmas cake...home made by me and CG ..and CM makes the cake......but marzipanned and iced by CG and I on Xmas eve...

Lots more drink...(port etc...) and celery and nuts..

Boxing Day leftovers, fried up spuds and veggies with stuffing or suchlike...

and A VERY long walk!!!!

All this has become a tradition...which is lovely

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Post by Jaded Green on 8th December 2009, 11:20 pm

I forgot the sherry - we always open Harveys Bristol cream at lunchtime on Christmas Eve. For some years we had spaghetti bolognaise, then we moved on to hot gammon as it needs cooking sometime... but last year went back to spag bol.

I love tradition
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Post by Compostwoman on 8th December 2009, 11:26 pm

Me too!

Thats the nice thing..if you do something more than once, it can become a family tradition!

CG remembers things with frightening accuracy ( as children do..) so we are made to have traditions....which is actually lovely!

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Post by AngelinaJellyBeana on 9th December 2009, 7:22 am

Hmmm
Well I'm cooking again for me, DD and my mum as last year was such a success. Not sure if DS and his GF are coming over this year but food will include:
organic/free range chicken, sausages & bacon - all of which will be bought this weekend from the Farmers' Market so it's all lovely and local (ish - from Lancashire); carrots, green beans (frozen from this year's crop), mashed spuds, maybe roast if DS is coming (home grown spuds), Yorkshire puds, gravy, cranberry sauce. Mother will insist on getting an M&S Xmas Pud, which won't get eaten as we'll be too stuffed Laughing so she'll leave it at my house and it may go to the chooks whistle2

M&S Buck's Fizz(my Mum's choice), Cava (my choice), whatever DD (and DS & GF) want to drink, and of course Bailey's

all followed by Dr Who and :sleep: nanight


Other festive goodies for over the weekend will include various cheeses, olives, nuts, crackers, mince pies, cheese straws (home made - another family tradition that Lucy insists on), smoked salmon, and home made pickles & chutneys, gin and other alkeyholic beverages :drunken:
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Post by Jaded Green on 9th December 2009, 8:42 am

I'm feeling hungry...
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Post by MrsNesbitt on 9th December 2009, 9:22 am

Where's the turkey?

Oh yes.......phew! Embarassed

Hoping to blag a free range turkey from one of our customers who have an organic farmshop!
This pork pie business has it's advantages! Razz

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Post by Jaded Green on 9th December 2009, 9:41 am

sounds lovely.

We always get our turkey from my mum's butcher. Once you've had a real one there is no going back!
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Post by MrsNesbitt on 9th December 2009, 9:53 am

Yes hope so JG!
I am going to do the stuffing between the skin & meat Will make my own....
However here are some stuffing ideas!

http://uktv.co.uk/food/homepage/sid/6494

Some good ideas there....like to try something different!

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Post by Wilhelm Von Rhomboid on 9th December 2009, 10:04 am

I would rather carve my own rump and breast off than have packet stuffing. It is one of those things I never understand why people don't make themselves - it is so easy.

For turkeys I do the cavity end with apple and chestnut stuffing and the neck end with veal and bacon forcemeat. I can post the recipes if anyone wants.

In previous years I have ended up making the stuffings for half a dozen other people as well - industrial quantities of the stuff. I tend to make it ahead of time and freeze it though - one less thing to worry about on the day.

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Post by Jaded Green on 9th December 2009, 10:48 am

I've just fed my Christmas cakes with brandy
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Post by Snoopka on 9th December 2009, 3:56 pm

I've got my eye on Mrs. Nesbitt's raspberry trifle. 👅
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Post by Compostwoman on 9th December 2009, 4:08 pm

Mmmm stuffing..mmm homemade sausage and chestnut or sage and onion with lots of sage and lots of onion..mmmmm

I actually like the "accompianyments" to the dinner as much, if not more, than the meat...is that just me?

mmmm....bacon rolls and roast spuds mmmmmm

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Post by Aberlemno on 9th December 2009, 4:39 pm

Roast beef this year has been requested. There will be roast spuddies,devils on horseback, Yorkshires, home made forcemeat stuffing balls, various veg incl. sprouts, broccoli, Chantenay carrots, and cauliflower. Dessert is traditional - fresh fruit salad (mainly for OH) and usually chocolate roulade but I may do a lemon meringue roulade with raspberries instead. Red wine with the meal, and probably afterwards unless your name begins with D in which case you will be having cider! I will do a big trifle too, as I have discovered this year that I love trifle!

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Post by Snoopka on 9th December 2009, 4:58 pm

TRIFLE!!!! Stop it all of you, this is torture... Now I wish I had eaten more trifles while I was in the UK, as we don't get them here in France, and I have never made a trifle in my life!

The traditional Christmas dessert in France is the Buche de Noel (many variations, including an iced one) but here is the traditional
http://en.wikipedia.org/wiki/B%C3%BBche_de_No%C3%ABl
I won't be having that, as I find it too rich.

But the glacé version, now there are some good ones:
http://www.femina.fr/cuisine/conseils-d-achats/buches-de-noel-selection-2008/buches-glacees


Last edited by Snoopka on 9th December 2009, 5:02 pm; edited 1 time in total (Reason for editing : addition)
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Post by MrsNesbitt on 9th December 2009, 6:06 pm

I've got my eye on Mrs. Nesbitt's raspberry trifle.

This is my recipe which won me an award at Slimming World a couple of years ago. Really light!

2 Punnets of raspberries
2 packets of raspberry sugarfree jelly crystals
1 sugar free andel delight
I tub of fat free creme freche

Place washed rasps into bowl
Make up 1 sugarfree jelly mixture and pour over raspberries.
Make up other jelly but with minimum amount of hot water, ie just to dissolve crystals.
Make up angel delight using fat free milk and whisk into jelly mixture.
Cool it down then por onto set jelly/rasps in bowl.
Chill in fridge.
Add Creme fresh and spread liberally on top. (Fat free sot cheese is also good)
Decorate with a few raspberries.

Deliciously light after the main course!



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Post by Snoopka on 9th December 2009, 6:47 pm

Really, you won an award? Congratulations, and thanks for the recipe.
Where do you get your sugar-free jelly crystals Mrs. N? I ought to get friends to bring me some from the UK...
Possibly same for angel delight. Never used it, suspect it might be like a chemistry set, but hey, Christmas only comes once a year, right?
I am not averse to a little bit of real (well, half-fat, 15%....) creme fraiche... or even mascarpone :pirat: but that is really living dangerously....
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Post by Wilhelm Von Rhomboid on 9th December 2009, 6:55 pm

Graefin Von R is in charge of trifles in Schloss Rhomboid. Her version would probably induce apoplexy at weight-watchers I suspect. It uses half a litre of double cream, home made custard with 2 extra eggs, a home-made sponge cake that has been left out to go slightly stale overnight and broken into bits, jelly and raspberries.
In the summer we have it about once a week to deal with the raspberry glut.

I have to say I don't like alcohol in trifles. It makes them too rich rather than being refreshing. Prefer my alcohol in a glass alongside the trifle.

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Post by Snoopka on 9th December 2009, 7:16 pm

Ah well, takes all kinds: trifles are the ONLY place where I like alcohol! Laughing

Your trifle should be OK with weightwatchers too W... they just need to have a very tiny portion!

Gluts of raspberries...now you're talking. All these Pavlovas, summer fruit puddings, raspberry jam and jelly, miam miam!
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Post by seileasdar on 10th December 2009, 12:43 am

Our Christmas dinner will be something we like.
At Christmas (Christmas Eve for you Brits and others) we used to have potato salad and cooked frankfurters with mustard, as it would have been a day of busyness and getting sorted and such.
The we would have "the bird" either on the first day or the second, depending.
It would be a nice goose with red cabbage and half-half dumplings (half potato, half bread) and dark sauce.
Followed probably by a light dessert, such as Apfelmus (apple sauce without the bits but with cinnamon).

Now, we are normally doing Gr√ľnkohl und Pinke, which is a Northern German recipe slightly altered.
It takes kale, a rich fatty salami style thick sausage and to counterbalance it a poached pear on the side. You can have cooked potatoes with it if you want, but both my Mum and I don't like it very much,

First day, your Christmas Day, we would probably have some cured pork (Kassler) with Sauerkraut und potatoes, or half-half dumplings.

We don't really have a set menue of things, and normally only have two courses, or even just one and some nice tea afterwards, as you tend to munch your way through the day anyhow, with cake, and a long breakfast, and chocolate, and self-made shorbread and stollen, and such...
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Post by graemejane on 11th January 2010, 1:46 pm

Just having a mouthwatering moment reading some of these posts - after lunching on salad! Mrs Nesbitt, would you be kind enough to share the recipe for your Christmas lunch veggie bake please - do you just layer all the various veggies?

Thanks

Jane

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