Thread: Christmas menus...
12-13-2008, 06:49 PM
Lasagna, the perfect meal for Christmas.
12-13-2008, 09:06 PM
Turkey and fixins with the neighbors. (no turkey for me, but I will still have a feast) We still have Turkeys in the freezer and they need to be cooked. My daughter is insisting on bananas foster for desert. hehe... I will let her make them.. again.
12-13-2008, 11:30 PM
It's officially heading into the holiday season, the high tech rednecks are emailing, the other's are calling...
I am the holder of the sacred family recipe box going back several generations. One would think that after a while they would catch on and write these recipes down and start their own collection? nooooo I have to go dig through and find the obscure recipe prepared for Christmas dinner dessert back in 1962 by Aunt Hazel who cut it out of the back of a Lutheran Ladies magazine...I smile because I don't know what the heck is going on.
wiegenliedGuest12-14-2008, 04:33 AM
- 11 ounce can of mandarins
- 2 ounces sultanas (golden raisins)
- 2 ounces seedless raisins
- 2 tablespoons sherry wine
- 3 ounces glace fruits
- 4 ounces butter
- 4 ounces confectioners sugar
- 2 ounces ground almonds
- 1 (8 ounce) package trifle sponge cakes (or ladyfingers)
- 1 (5 ounce)` carton double cream (heavy cream)
- 2 tablespoons milk
1. Lightly butter a 1 pint pudding basin.
2. Drain mandarin oranges, reserving syrup.
3. Put sultanas and raisins in a small bowl. Stir in sherry.( If you prefer to make without alcohol, you can substitute 2 tablespoons reserved mandarin syrup. )
4. Chop glace fruits if they are not already chopped. Chop mandarin oranges. Set aside.
5. Cream together butter and confectioners sugar until light and fluffy. Fold in ground almonds and glace fruits. Crumble sponge cake into mixture. Fold in oranges, sultanas, raisins and syrup.
6. Place mixture in pudding basin and press down firmly. Level top with back of spoon. Cover with foil and chill in refrigerator overnight or for 4 days.
7. Just before serving, whisk cream and milk together until thick.
8. Remove foil from pudding. Run a knife around top of pudding to loosen it from basin. Place basin in hot water for about 30 seconds. Invert onto a plate. Spread cream over pudding and swirl with palette knife.
9. Place a sprig of artificial holly on top of pudding .
Serves: 8 - 10
wiegenliedGuest12-14-2008, 07:00 AM
To accompany roasted goose/turkey/beef, maybe baked red onions will be nice...It's simple!
Baked Red Onions
- 1/2 cup warm water
- 1 small bay leaf
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 4 large unpeeled red onions, cut in half
1. Preheat oven to 375° F.
2. Mix together water, bay leaf and balsamic vinegar. Set aside.
3. Heat oil in ovenproof skillet until almost smoking. Put in onion halves, cut side down. Brown on cut side, about 8 minutes.
4. Remove from heat. Pour liquid over onions, cover and cook in a preheated 375° F oven for 15 minutes.
5. Remove from pan and place cut side up in serving dish.
6. Pour liquid remaining in skillet over the onions.
Serves 6 - 8
12-14-2008, 08:41 AM"Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
- Join Date
- May 2008
- Northern Virginia
12-15-2008, 01:11 AM
Christmas is my holiday. This year, I am keeping it simple..
Antipasto with assorted cheeses, sopressata, olives, fresh mozarella with roasted red peppers and garlic bread
Fettucini Alfredo served with Roasted Shrimp
Wedge Salad with iceberg lettuce, tomatoes, bacon served with Blue Cheese dressing
Dessert will probably be apple turnovers in puff pastry, baked right before serving and I'll add a scoop of vanilla icecream.
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