Holiday Meal

**Kiltboy** · 18th December 13, 03:09 PM

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** · 18th December 13, 04:20 PM

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** · 18th December 13, 06:39 PM

Originally Posted by plaid preacher

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** · 19th December 13, 12:57 AM

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

**StevieR** · 19th December 13, 01:09 AM

Originally Posted by Grizzly

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

Readily available in the shops over here, but I usually make it:

4 ounces unsalted butter
4 ounces icing sugar
3 tablespoons brandy
2 tablespoons boiling water

Cream together the butter and sugar. Mix in the brandy and water. Put it in the fridge until you want it.

**Starhunter451** · 19th December 13, 09:18 AM

Originally Posted by StevieR

Readily available in the shops over here, but I usually make it:

4 ounces unsalted butter
4 ounces icing sugar
3 tablespoons brandy
2 tablespoons boiling water

Cream together the butter and sugar. Mix in the brandy and water. Put it in the fridge until you want it.

Icing sugar. Is that powdered sugar?

**plaid preacher** · 19th December 13, 09:49 AM

Thank you one and all for the info on brandy butter. Now the only problem is that since our marriage (coming up to 25 years) the Christmas pudding was part of the box of gifts and goodies that arrived from my mother. Unfortunately, my dad has not been well this fall and she did not have the time to make extra puddings... and therefore I am without. We are trying to determine now whether we should just cook one up anyway (although) it won't have time to age; go for a mincemeat pie; or find another dessert. *sigh* Brandy butter may have to wait for next year ... or I could put it on my turkey. :-)

**StevieR** · 19th December 13, 09:57 AM

Originally Posted by Starhunter451

Icing sugar. Is that powdered sugar?

Just had a shufti on Google and yes, it is.

**Grizzly** · 19th December 13, 11:23 AM

Originally Posted by Starhunter451

Icing sugar. Is that powdered sugar?

It's the type of sugar which is very fine, the type that you would use to make frosting.

**Pleater** · 21st December 13, 01:05 PM

I just thought - the US like more spice than we do - so adding a half teaspoon of nutmeg, cinnamon, ginger or whatever you fancy might gee it up a bit.

I come from a family with sensitive taste buds so our recipes tend to be a bit bland for some folks.

Anne the Pleater :ootd: