Xmas foods.

[TeeDee]

So what " meat " are you all having ? And how are you prepping it? who is brining? Who is sticking an orange where Oranges don't normally live?

And for the non meat eaters , ( I'm working to be inclusive ) what do you have as way of a 'big' xmas meal or have you ascended beyond that? Genuine question.

 

[TeeDee]

Desserts!!! We need to talk about desserts.

 

[Astrochicken]

My preferred appetiser to get the taste buds going is Gravadlax, preferably made a day or so in advance, served with rough Scottish oatcakes and a good dollop of horseradish with a squeeze of lemon. Easy to make in advance, and a small amount of fish goes a long way, so it's actually pretty good value when considering the price of good quality fish. Works well at a buffet-style lunch smorgasbord too.

 

[Astrochicken]

For meat, I've been over-turkeyed throughout the years, and so instead usually have non-joint beef for the main - last year was hot-oil beef fondue with cubes of different types of meat (again it's good value despite the cost of the different meat cuts, because you eat surprisingly less than if it was all on the plate in front of you). This year it'll be ribeye and brandy peppercorn sauce, as we're treating ourselves! (I'll be dry brining for 36 hours beforehand to help it along).

What about breakfast!? Surely that deserves a mention, unless you're all just having cornflakes as usual. I'm going full fat with a thick slice of partly toasted panettone with fresh cherries and a dollop of sweetened brandy cream. I can already taste the calories....

 

[Broch]

Sorry, just don't do standard Christmas fare (worked on a farm where we slaughtered turkeys). So, this year it will be:

Smoked Salmon Terrine with Dill & Lemon.
Boeuf-en-Croute with red wine jus, Dauphinoise potatoes, honey-roasted root veg.
Pear and Almond Tart with Amaretto Cream
Cheese (a variety of British and French).

 

[Broch]

Oh, and as we have a vegetarian with us, I'm doing a Monkfish-en-Croute as well

Sorry Lotte-en-Croute!

 

[TeeDee]

For meat, I've been over-turkeyed throughout the years, and so instead usually have non-joint beef for the main - last year was hot-oil beef fondue with cubes of different types of meat (again it's good value despite the cost of the different meat cuts, because you eat surprisingly less than if it was all on the plate in front of you). This year it'll be ribeye and brandy peppercorn sauce, as we're treating ourselves! (I'll be dry brining for 36 hours beforehand to help it along).

What about breakfast!? Surely that deserves a mention, unless you're all just having cornflakes as usual. I'm going full fat with a thick slice of partly toasted panettone with fresh cherries and a dollop of sweetened brandy cream. I can already taste the calories....

I agree Breakfast can be a beautiful thing but need to be careful to not over eat before the main meal - need to strategise!!

Like your idea of Breakkie - I may need to have french toast and berries

 

[Woody girl]

I've just bought some gravadlax for my breakfast, which I'll have with lemon wedges, g/f rye bread, and scrambled eggs.
I may do some roast veg if i can be bothered, for lunch, I'm happy to eat them cold too, but I do have a box of cherry liqueurs and alsoTurkish delight.
Also a lovely cheese board and black grapes and Pigs in blanket crisps.
That's my lot.
I prefer to nibble my way through Xmas! No point on cooking a massive meal for one, and it's realy difficult to do the cracker thing, nobody laughs at the jokes.....

 

[Toddy]

Himself (the only meat eater in the family) is having venison.
The rest of us (and him, he always has a bit) are just having a colourful pithiver with lots and lots of sides. From the usual spud things to gingered carrots, minted peas, and from mini croustardes to tiny philo wrapped cheese parcels, veggie terrine, etc.,
Italian near-as-daughter-in-law insists we have lentils, just like the Romans made. It's traditional, and they're very tasty. Goes well with our assortment of tasty bites and veggies she says little Italian girls are exhorted to eat their lentils, it makes them grow up strong and healthy.
Usually we have a variety of sauces too. Mushroom with pepper, rowan jelly, and a decent tomato-y chutney.

Pudding is lemon meringue pie, and a trifle (Son2 insists ) though there are mince pies, decent shortbread, and fruit cake too. Oatcakes, fresh butter and a selection of good cheeses, and a lot of nuts, sort of finish it all off.

We kind of nibble our way through the left overs for a couple of days

 

[Pattree]

Spinach? Wilted into a thick peppered root soup at the last minute.

Look out Olive Oyle!

 

[Mesquite]

Damson jam in place of cranberry sauce

 

[FerlasDave]

Always proper home made stuffing! Sorry I don’t know quantities as I just wing it, but do what feels right…

Breadcrumbs
Fresh sage
Diced onions (sautéed in lots of butter)
Crushed chestnuts
Sea salt and pepper
Add some cooled veg stock and bind with an egg. Fill the cavity of a bird of your choice or just whack it in the oven until it looks like stuffing.

We always have a duck… Don’t know why.

 

[Pattree]

Does anyone have a goose? We always used to.
Now they are forbidden the house since I bought one unseen in a pub. Delivered just before Christmas it was a Canada. We know perfectly well how to cook goose but this one flooded the kitchen in goose grease on Christmas Day!

Wife bought two turkeys one Chelford Christmas Market. She informed me that they were “long legged”. I thought I’d be herding them home but it’s a term used in Cheshire for “rough plucked and not gutted.!” I got them home, hung them up and started the work to find my then three year old daughter carefully regarding everything I was doing.
Now in her 40’s she is by far the least squeamish of my four children.

 

[Tengu]

Whatever I can find reduced on Xmas Eve.

 

[Broch]

Does anyone have a goose? We always used to.
Now they are forbidden the house since I bought one unseen in a pub. Delivered just before Christmas it was a Canada. We know perfectly well how to cook goose but this one flooded the kitchen in goose grease on Christmas Day!

Wife bought two turkeys one Chelford Christmas Market. She informed me that they were “long legged”. I thought I’d be herding them home but it’s a term used in Cheshire for “rough plucked and not gutted.!” I got them home, hung them up and started the work to find my then three year old daughter carefully regarding everything I was doing.
Now in her 40’s she is by far the least squeamish of my four children.

Try killing, plucking, and gutting a couple of hundred in a week

 

[Pattree]

You must have been hungry!!!!
And I bet you never get a chest cold.

 

[Herman30]

How to make Brussels non vomit inducing?

By not overcooking them soft, leave them a bit crunchy.

 

[Herman30]

Yes, what is wrong with Spinach?

Nothing, spinach soup with boiled eggs is good.

 

[Chris]

So what " meat " are you all having ? And how are you prepping it? who is brining? Who is sticking an orange where Oranges don't normally live?

And for the non meat eaters , ( I'm working to be inclusive ) what do you have as way of a 'big' xmas meal or have you ascended beyond that? Genuine question.

We are having family Christmas tomorrow - rib of beef and all the trimmings.

Just my wife and I on Christmas day so probably a beef fillet with all the trimmings but scaled down.

My main concern these days is ensuring that we don’t make Christmas Day too much hard work just for two of us, whilst still having plenty of leftovers for the Boxing Day snacking. Boxing Day leftovers is the best food of the whole season. Especially if you can get a good vegetable-heavy bubble and squeak in there.

 

[TeeDee]

We are having family Christmas tomorrow - rib of beef and all the trimmings.

Just my wife and I on Christmas day so probably a beef fillet with all the trimmings but scaled down.

My main concern these days is ensuring that we don’t make Christmas Day too much hard work just for two of us, whilst still having plenty of leftovers for the Boxing Day snacking. Boxing Day leftovers is the best food of the whole season. Especially if you can get a good vegetable-heavy bubble and squeak in there.

Agreed. It shouldn't be a day of stressful cooking.

But I do think cold meat & leftover whatevers tend to be the best meal of xmas.

3 Prawns , some Vol-au-vents , weird cheese , pickle egg, cold cuts and some rewarmed roasties with a mince pie on the side?

Don't mind if I do.