Holiday Meal

[Pleater]

About two-ish I'll have got the turkey and Yorkshire puddings,
the sprouts, carrots, peas, roast potatoes, turnip and potato mash,
the roast pork, cranberry jelly and apple sauce,
the Christmas pudding and the egg and cream custard, the cheeses and crackers,
all up the two flights of stairs to my daughter and son in law's flat - or died in the attempt.
Then we will place the main course in the heated tureens, the pudding in the microwave, the custard over a pan of hot water, decanted the concentrated gravy from the thermos flask and diluted it down with hot water, and it will be time to carve.

Later on there will be a 'high tea' with ham, turkey, salad, crusty bread rolls, cheeses, mince pies, and trifle.

Anne the Pleater :ootd:

[Grizzly]

I have noticed that the Brits replying to this thread are all having a traditional roast with the trimmings. I appreciate that there are many different faiths represented on this forum but what dictates what you eat in different parts of the world? Is it the climate? The local cuisine? The fact that what we over here have for Christmas dinner is eaten at thanksgiving in the US.

Mods I don't wish to sidetrack this thread and if this hijacks the original course I will be happy to have this question removed and I will open another thread.

[Downunder Kilt]

Garlic Prawns because I love them
Roast lamb because I love it, Roast Pork because "she that must be obeyed" loves it.
Cold meats because they are yummy
Scalloped Spuds because I love them, Roast Vegetables because STMBO loves them.
Desert, because there has to be desert.

Q.E.D.

[Kiltboy]

I'll either make a duck or a turkey, depends on what the crowd wants, with all the usual vegetable sides.

Or... we may hop in the car and drive to the in-laws for chicken, greens, coon, and "hidden chitlins". It's a family tradition.

[plaid preacher]

In reply to Grizzly, I think a lot of the Christmas traditions originated in Victorian England, thus there is certain resemblance. I am a stick-in-the-mud traditionalist, so turkey and trimmings are my favourite. Although I have been interested to see some local variations and customs.

I have a question for our UK friends.... what do you use brandy butter for? Just this morning on the morning show on the tele I saw a chef (of UK extraction) talking about brandy butter, and I see it in some of your plans as well.

[Downunder Kilt]

I have a question for our UK friends.... what do you use brandy butter for? Just this morning on the morning show on the tele I saw a chef (of UK extraction) talking about brandy butter, and I see it in some of your plans as well.

Hope you don't mind a Aussie answering it, it is a hot desert topping. It is a hard sauce that softens when it comes in contact with a hot desert, like pudding

[Grizzly]

Mike is absolutely correct you would have brandy butter with Christmas pudding or warm mince pies.

[Mikilt]

The official holiday menu is in!

Over the course of the next week and a half, we be having:
Seafood Compomare (my recipe)
Beef Tenderloin
Fish boil
Crown roast
Schnitzel
And one night of just nosh

There is no telling what meal will be had on which night.

Happy holidays to all!

[Starhunter451]

The official holiday menu is in!

Over the course of the next week and a half, we be having:
Seafood Compomare (my recipe)
Beef Tenderloin
Fish boil
Crown roast
Schnitzel
And one night of just nosh

There is no telling what meal will be had on which night.

Happy holidays to all!

It might be worth making the trip

[Pleater]

It is not yet too late to make a Christmas pudding. This will make a thumping big 5lb pudding so either reduce the amounts or make several of the size you require.
1 and 1/2 lb of seedless raisins, 1/2lb of currants 1/4lb of chopped mixed peel 1/4lb of chopped preserved cherries 1/4lb slivered almonds 1/2lb breadcrumbs 3/4lb of finely divided suet 1/2lb SR flour 8 eggs and a wineglass full of brandy.

Mix all the dry ingredients. Beat the eggs and add the brandy then add the dry ingredients little by little and mix well. Add milk if required to bind it all together. Press the mixture into a buttered pudding mould or dish, tie on a cloth and boil for 6 hours in a pan of water, topping up as required.

When wanted for the table microwave 3 to 5 minutes depending on the power of the oven, let stand 5 minutes and heat again 1 or 2 minutes. To serve, warm a metal dish in the oven, large enough to hold the pudding with an inch or so all round, as the brandy must be warmed if it is to ignite. Place the hot dish on a tray impervious to heat and set the pudding in the centre and a freshly cut and washed (for reasons of hygiene and fire prevention) sprig of holly on top. Pour on a wineglass of brandy, half over the pudding and half into the dish, wait a few seconds then ignite the fumes and serve it forth.

Anne the Pleater :ootd: