Holiday Meal

[Grizzly]

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

[StevieR]

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]

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]

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]

Icing sugar. Is that powdered sugar?

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

[Grizzly]

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.

[plaid preacher]

Thank you Anne. I didn't really think it was. I know it is better to have it made well in advance, but I do recall my mother whipping up the pudding on Christms Day one year. I think that may be my weekend task... and the brandy butter.

[Pleater]

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:

[brewerpaul]

Our meal tends to be an eclectic mix of what we have pickled and preserved during the summer months and what we cook that day. Dips includ hummus, baba ganoush (eggplant dip), maybe a jar of Kim Chi, pickles, pickled tomatoes and eggplant. Cooked will be a turkey we will stuff with onion, garlic, apple and celery for the juices and flavors. Garlic roasmary mashed taters for sure and one daughter always wants the green bean casserole (mushroom soup and runions and all). This year we are going to do a real mince meat pie and try our hand at clootie with custard. Jennifer has already done well with the sticky toffee pudding and that may be done New Years or a mid holiday gathering. Ill do a traditional pecan pie using pure cane sugar instead of the typical corn syrup. Makes for a deeper richer tasting pie. Wines, mulled wine, wassail, scotch and beer will be plentiful. Good coffee and teas will be available. Im sure some parent figure will bring the jello salad of some type. If you go away hungry from our table it is your own fault or picky tastes. Happy Solstice and Happy Holidays.