porcupine Posted December 18, 2007 Share Posted December 18, 2007 Christmas Eve dinner for my family and the boys' girlfriends: Salad of spinach, pear, gorgonzola, pine nuts Cappelletti in brodo (about which I wrote pages last year) Popovers Black bottom tarts About that last one... Every year Mom made something called black-bottom pie. I found the recipe in her 1957 edition of The Gourmet Cookbook vol.II, the pages stained, ripped, taped back together, and many, many notes scribbled all through the margins. To put my own spin on it, I'll make miniature fluted tart shells with pate brisee instead of a pie. I'll post the recipe later if anyone wants it, but in short: egg-cornstarch custard stabilized with gelatin; half gets mixed with chocolate and poured into the bottoms of the tarts; the other half gets meringue folded into it and is flavored with rum; whipped cream goes on top, and chocolate shavings. A few test tarts are chilling in the refrigerator right now. It really is a lovely dessert. Link to comment Share on other sites More sharing options...
Heather Posted December 22, 2007 Author Share Posted December 22, 2007 Christmas Eve: Bouillabaisse, rouille & croutons green salad pear/amaretto ice cream and and oatmeal almond cookies Christmas Day: hangar steaks from Mr. Landrum bearnaise pommes persillade a green veg lemon tart from Bouchon New Years Eve dinner is still up in the air, but will probably feature champagne. Link to comment Share on other sites More sharing options...
jparrott Posted December 22, 2007 Share Posted December 22, 2007 Christmas eve (my sister's house, and cooking): Oyster stew Ham biscuits (from a bro-in-law-smoked country ham) Jambalaya Christmas day (same place): Rib roast, the trimmings My house, my (college) friends: Sunday 30th--Pheasant, smoked duck, sausage, and shrimp gumbo Monday 31st--Roast/smoked baby goat, black-eyed peas, potato gratin, grilled mushrooms, dry-land cress (if I get some from my supplier) Tuesday 1st--Oyster stew and grilled boudin. Assorted geeky wines. Natch. Link to comment Share on other sites More sharing options...
Heather Posted December 22, 2007 Author Share Posted December 22, 2007 Forgot the 29th. gougeres anchoïade, and various veg to dip in it duck rillettes with armagnac terrine of some sort little cups of wild mushroom soup serrano & grilled mini chorizos maybe truffled mac & cheese cheese plate apple calvados ice cream and gingerbread cookies And lots of wine. And maybe a little gin. And champagne. Link to comment Share on other sites More sharing options...
Hannah Posted December 22, 2007 Share Posted December 22, 2007 Christmas breakfast: Benton's ham, biscuits, and gravy Christmas dinner: Roast heritage turkey with cornbread dressing Parsnip and carrot mash Pommes dauphinoise Haricots verts with sauteed shallots Mince pies Christmas pudding (eta: mincemeat acquired, almond/cream cheese pastry will be started shortly) Link to comment Share on other sites More sharing options...
qwertyy Posted December 22, 2007 Share Posted December 22, 2007 Christmas Eve cocktail party: Crostini Pita chips Crudite Olive and sun-dried tomato tapenade Mini Italian meatballs A range of smuggled-in Italian sausages, hams, and cheeses Greek salad Grapes Apples Peppermint bark Brownies and cookies (to be made by friends) Pilsner Urquell Hard liquor Margaritas A mess of random wines finally released from customs and likely corked as all get out (which is why I'll be encouraging guests to start with a margarita) Link to comment Share on other sites More sharing options...
Pat Posted December 22, 2007 Share Posted December 22, 2007 We'll be at my in-laws'. My MIL is making the Christmas Eve meal: Roast turkey Rice Pilaf Squash or Sweet Potatoes I'm making dinner Christmas Day (she's making Christmas dessert: Swiss Broyage with a chocolate filling/accompaniment): Green Salad with clementine sections and vinaigrette Filet Mignon with Balsamic Syrup and Goat Cheese from Giada de Laurentis Green Beans with toasted almonds and crispy shallots Whipped Potatoes with Olive Oil and Parmesan (Bon Appetit, Sept. 1992) [posted in the mashed potatoes thread] Link to comment Share on other sites More sharing options...
Heather Posted December 24, 2007 Author Share Posted December 24, 2007 Christmas Eve: Bouillabaisse, rouille & croutons green salad pear/amaretto ice cream and and oatmeal almond cookies Completely different menu tonight...yesterday while under the influence of "holiday cheer" I let Bev Eggleston talk me into buying a seven-pound mutant chicken/turkey hybrid, and this morning I picked up a truffle at Balducci's. So tonight we're having the FrankenChicken with a little truffle under the skin, and either truffle risotto, or truffle-y roasted potatoes. And my mother-in-law wants bread pudding, so a bosc pear bread pudding with almonds and amaretto sauce. Tomorrow will still feature hanger steaks from Michael Landrum, but with a wild mushroom demiglace insetad of bearnaise. Leek & potato soup to start. And there might be more truffles. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 25, 2007 Share Posted December 25, 2007 Tonight we had: Thai seafood stew--King crab, shrimp, scallops, mussels and squid with leek, snow peas and shiitake mushrooms in coconut milk-lemon grass-galangal broth Earl Grey tea and Leatherwood honey flavored panna cotta 2005 Strauss Gelber Muskateller -- dry as a bone, high acid, floral and litchee notes--a perfect pairing with the sweetness of the seafood and the rich, spicy coconut broth. Tomorrow: Country ham Stone-ground grits Braised kale Sweet potato pie Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 25, 2007 Share Posted December 25, 2007 Godfathers: blended scotch and amaretto, garnished with a cherry Grilled asparagus and shiitake Pan-seared Iwate steak with garlic/mushroom pan sauce Browned butter mashed potatoes We made dinner after deciding that we didn't really want to get the "traditional" KFC for Christmas dinner. We did buy a Christmas cake, though. It's not Christmas in Japan without Christmas cake! Link to comment Share on other sites More sharing options...
Sthitch Posted December 25, 2007 Share Posted December 25, 2007 Yesterday I made a beautiful Lobels Natural Beef prime rib with Yorkshire pudding, potato dauphines (sp?), creamed spinach, roasted wild mushrooms, and sautéed green beans. Tonight was supposed to be celebrated with a dinner at Citronelle, but instead I will be at home drinking Nyquil to combat the symptoms of a hideous bout of the common cold. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted December 25, 2007 Share Posted December 25, 2007 Lamb shanks--at least in theory. May end up being Boxing Day dinner if I don't get started soon! Parsnip and potato puree Roasted brussel sprouts Marvelous market cookies neuhous (sp!) chocolates. An oregon pinot noir with dinner (can't remember which one...) and the Trader Joe's moscato with dessert. Link to comment Share on other sites More sharing options...
scottmcl Posted December 26, 2007 Share Posted December 26, 2007 As with Thanksgiving, I was again preparing a small feast for my son, his mother and me. I cooked a few nice brined and pomegranate glazed ducks to send to my relatives in Upstate NY (a tradition), but by then I was sick of birds. So I decided to prepare an Italian inspired Christmas feast this year with a lovely pastry wrapped pork loin as the centerpiece. Here's the menu for this year. * curry/cumin/chile powder/sugar spiced almonds * zucchini/carrot/red onion/ginger/lemon zest/serrrano pickles * roasted squash/onion/hazelnut/nutmeg/cream soup * penne/fennel/sweet red pepper/shallot/garlic/oregano/pepper flakes/tarragon /wine/stock/tart goat cheese/cream/fresh tomato/aged parmesan * rosemary rubbed, prosciutto wrapped pork loin/olive+anchovy tapenade/puff pastry * spinach/garlic/shitake + button mushrooms sauteed in duck fat * traditional Christmas sugar cookies with icing The soup was a big hit. My 15 month old son seemed to enjoy a sampling of every dish excepting the spinach (although my personal favorite). He even liked the somewhat spicy pickles, favoring the red onions! His mother bitched about having to diet for a month, but seemed to eat her fair share :-) A good time was had by all. I just like seeing my son eat my food :-) A very merry Christmas indeed. Scott Link to comment Share on other sites More sharing options...
legant Posted December 26, 2007 Share Posted December 26, 2007 And the cheesecake made me greedy. >> click << Link to comment Share on other sites More sharing options...
mktye Posted December 26, 2007 Share Posted December 26, 2007 We did take-two on turkey for our Christmas Eve feast since my dear friend Mrs. S was visiting us for Christmas and had tragically only eaten yucky smoked turkey, not once, but twice, at Thanksgiving. We grilled another Maple Lawn Farms free-range bird (purchased at MOM's) and it yet again came incredibly savory and moist (yes, I did brine it). Accompaniments were: Mashed Potatoes Dressing (which thankfully came out much better than it did at Thanksgiving!) Gravy! Brioche Rolls Brown Sugar/Mustard Carrots Garlic/Bacon Peas Broccoli w/Hollandaise Sauce (compliments of Mr. & Mrs. G) For dessert we had the very decadent bourbon pecan steamed pudding discussed in this thread here (thanks again for the recipe, Barbara!). ETA: I almost forgot the best part... I'd been bummed all afternoon that we'd not had the time to make it down to The Dairy Godmother for their once-a-year "Gift of the Magi" flavor (saffron, candied cranberries & pistachios), but the very thoughtful Mr. & Mrs. G arrived bearing a quart of it! Bacon and sticky buns (pecan/cinnamon for me, chocolate/walnut for Mrs. S who is very pro-chocolate and anti-cinnamon, and both kinds for rwtye) were for breakfast the next morning. Accompanied by candy from Santa. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 26, 2007 Share Posted December 26, 2007 I used the Lee Brothers' southern cookbook as a guide yesterday--I'm no fundamentalist, however, I made liberal interpretations of their recipes. I soaked the Cibola Farms country ham for two days, in several changes of water, then poached it in water with cider vinegar, bay leaves and--the recipe called for yellow mustard seeds, which I didn't have--black mustard seeds. I eschewed their brown sugar-clove glaze, instead I boiled down Toigo apple cider to a syrup with cloves, and then painted the ham with the cider syrup and baked it for an hour in a slow oven, adding more cider glaze periodically. Veggie-teen ate salmon cakes with remoulade sauce. I added some chopped chives to the creamy stone-ground grits, which were slow cooked for almost two hours, and were fluffy and had amazing depth of flavor. I was urged by my family never to serve any other kind of grits to them. We drank a riesling that had a fair amount of sweetness, but it cut the saltiness of the ham. The Lee Bros.' buttermilk-sweet potato pie recipe used steamed potatoes, but I had roasted mine the night before. And I didn't have any buttermilk, so I used what I had, which was labneh--very thick strained yogurt-- which I mixed half-and-half with whole milk. And I enhanced the spices they called for with ginger and cardamom. I did heed the recipe's advice to beat the eggwhites separately and fold them in. And this pie was divine, my dears. Light as a feather, not too sweet, and aromatic as a spice bazaar. Served with whipped Lewes Dairy heavy cream. Link to comment Share on other sites More sharing options...
Sthitch Posted December 26, 2007 Share Posted December 26, 2007 I used the Lee Brothers' southern cookbook as a guide yesterday-- The best hush puppie recipe I have ever found is in that book. Also the fry mix that they have alone made this a worthwhile buy. Link to comment Share on other sites More sharing options...
TinDC Posted December 26, 2007 Share Posted December 26, 2007 Christmas this year included aLOT of eating, but the only cooking I did was Christmas breakfast. Christmas Eve was at a cousin's house. They cooked an Italian feast for 12: For starters, there were huge antipasto platters: various meats including salamis, prosciuttos; cheeses such as burrata, provolone, parmesan; olives, roasted red peppers; bruschettas; etc. Then for dinner, a salad with crisp prosciutto, red onion and gorgonzola. Garlic bread Penne alla vodka Meatballs in red sauce Osso bucco And cannoli for dessert Christmas morning, I made the breakfast I make every year because no one will let me deviate. Sausage egg casserole Monkey bread Fruit salad Christmas dinner was at a sister-in-law's house. For starters, various nibbles including crab dip and goat cheese, pesto, pine nut dip. Then, Beef tenderloin Lobster risotto Ham Green Salad Corn pudding Sweet potato casserole And for dessert, various pies including: pumpkin, pecan, lemon meringue. And cheesecake. I'm full. Link to comment Share on other sites More sharing options...
rkduggins Posted December 27, 2007 Share Posted December 27, 2007 For Boxing Day (26 Dec) with my fiances father and stepmother: Calvados sidecars Nigella's best bar nuts Roasted brined turkey breast Cajun cornbread dressing Brussels sprouts with pancetta and chestnuts Roasted butternut squash and garlic scented with fresh bay and thyme Christmas apple chutney 2005 Renwood zinfandel Decaf french roast Link to comment Share on other sites More sharing options...
Heather Posted December 28, 2007 Author Share Posted December 28, 2007 Forgot the 29th.gougeres anchoïade, and various veg to dip in it duck rillettes with armagnac terrine of some sort little cups of wild mushroom soup serrano & grilled mini chorizos maybe truffled mac & cheese cheese plate apple calvados ice cream and gingerbread cookies And lots of wine. And maybe a little gin. And champagne. Rich nibbles, slightly revised:leek & roquefort quiche duck rillettes & pate de campagne wild mushroom soup with truffles trotter medallions with a dab of sauce gribiche (recipe from Bouchon made into canapes) baguette rounds with thinly sliced hanger steak, bearnaise sauce veg with tarragon creme fraiche dip cheese plate Link to comment Share on other sites More sharing options...
jparrott Posted December 31, 2007 Share Posted December 31, 2007 Just finished fabricating the goat. My source cut it in half crossways. I then boned out most of the spine, removed and marinated the rib racks, and tied each end. So I have a tied double hindshank (with some saddle and breast meat) and a tied double foreshank (with neck). Those will go on some cherrywood smoke when the coals are done. The racks will go on in a few hours. And I only cut myself twice! Link to comment Share on other sites More sharing options...
Heather Posted December 31, 2007 Author Share Posted December 31, 2007 Sick here, so we will be curling up on the couch with a movie and bowls of homemade chicken noodle soup with plenty of tarragon. If I feel up to it there might be biscuits. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 1, 2008 Share Posted January 1, 2008 We had our own little New Year's Eve party, since no one invited us to theirs We started with American Hackleback caviar with fixin's-- creme fraiche, chopped hardboiled egg and scallions Champagne Duval-Leroy Breast of veal roulade stuffed with prosciutto, spinach, and shiitake and oyster mushroom duxelles Tarragon cream sauce Veggie-teen had a spinach and duxelles flan Steamed broccoli Meyer lemon tart with blackberry coulis and creme chantilly Espresso Link to comment Share on other sites More sharing options...
qwertyy Posted December 19, 2008 Share Posted December 19, 2008 Bump for 2008! Due to some last minute shuffling, I just found out I will be hosting a cozy Christmas dinner for two. This kind of nixes my plan for a turkey, stuffing, and the works--which is disappointing because that is my absolute favorite meal. Does anyone have a recipe for maybe a stuffed turkey breast that might work instead? Or do you think I should just go with some really nice steaks? This is getting to be pretty last-minute, and I just can't decide... Help? Link to comment Share on other sites More sharing options...
Pat Posted December 19, 2008 Share Posted December 19, 2008 Bump for 2008!Due to some last minute shuffling, I just found out I will be hosting a cozy Christmas dinner for two. This kind of nixes my plan for a turkey, stuffing, and the works--which is disappointing because that is my absolute favorite meal. Does anyone have a recipe for maybe a stuffed turkey breast that might work instead? Or do you think I should just go with some really nice steaks? This is getting to be pretty last-minute, and I just can't decide... Help? My husband made a roasted turkey breast recipe from Martha Stewart Cookbook several years ago for Thanksgiving when I was too busy to cook. It called for an herb mixture with oil, salt, and pepper under the skin*. A couple of Tbsp. of the dressing is put under the skin and the rest is reserved and brushed over the outside of the turkey breast. Roast at 350 for 1 to 1/2 hours for 4-5 lb. breast. I believe we had it with rice pilaf and something else . When I tried to search for the recipe online, I found a bazillion Martha Stewart roasted turkey recipes, including some for roasted breast. One that called for stuffing was stuffed with vegetables. I don't see any reason you can't make a batch of bread stuffing separately in the oven and serve the sliced turkey breast over it. If you don't want to make stuffing, serving it over rice pilaf would be equally nice, as would be mashed potatoes. Green beans and a salad and you have a nice meal. *1/4 cup olive oil, parsley, thyme, marjoram, and lemon zest, plus s + p Link to comment Share on other sites More sharing options...
qwertyy Posted December 28, 2008 Share Posted December 28, 2008 So I decided to stuff the turkey idea (har, har) and went with prime rib. What the hell? It's Christmas! Served with horseradish sauce, mashed potatoes and green beans with almonds and lemon. Perfect. Just exactly what I wanted. Now I have to figure out what the hell one person does with 2-3 pounds of leftover beef in the next two days... Link to comment Share on other sites More sharing options...
zoramargolis Posted December 28, 2008 Share Posted December 28, 2008 Now I have to figure out what the hell one person does with 2-3 pounds of leftover beef in the next two days... Grind up some of the beef in your food processor and make shepherd's pie. It helps if you have leftover mashed potatoes, too. Freeze the rest or use it in a stir-fry. Link to comment Share on other sites More sharing options...
qwertyy Posted December 28, 2008 Share Posted December 28, 2008 Grind up some of the beef in your food processor and make shepherd's pie. It helps if you have leftover mashed potatoes, too. Freeze the rest or use it in a stir-fry. Thanks Zora! I have just a bit of potatoes left, so the shepherd's pie is an excellent idea. (I was stuck on meals and meals and meals of steak salad.) But how do you recommend I freeze the rest? Should I grind it, or freeze it in its current large, thick slices? I have to imagine that the texture will lack something on defrosting, so do you have any suggestions on what to do with it? I have to say that I never hesitate to buy something as spendy as prime rib--until I consider leftovers because I really don't know what I can do with the stuff after pulling it out of the deep freeze that will honor the original. I appreciate all your expertise! Link to comment Share on other sites More sharing options...
zoramargolis Posted December 28, 2008 Share Posted December 28, 2008 But how do you recommend I freeze the rest? Should I grind it, or freeze it in its current large, thick slices? I have to imagine that the texture will lack something on defrosting, so do you have any suggestions on what to do with it? You are right, the texture will suffer if the meat is frozen, so consider making things where the texture isn't a huge issue. If you are in a mood to cook, grind up all of the meat and make chili or bolognese sauce with it and then freeze the chili or pasta sauce. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted January 3, 2009 Share Posted January 3, 2009 Suckling Ham in Aspic with leek, carrot and truffle. Carrots "Vichy" "WASA" Seared Grapefruit & Honey Poached Foie Gras. With raisins, warm spices and candied zest. Link to comment Share on other sites More sharing options...
Heather Posted December 7, 2012 Author Share Posted December 7, 2012 Bump. I'm curious to hear what everyone is cooking for Hanukwanzmas. Link to comment Share on other sites More sharing options...
JPW Posted December 7, 2012 Share Posted December 7, 2012 Gumbo for New Year's. Assigned to cook the Sunday before Xmas, but haven't decided on a menu yet. Link to comment Share on other sites More sharing options...
Tweaked Posted December 7, 2012 Share Posted December 7, 2012 Christmas dinner will be leg of lamb on the grill with traditional British veggies (roast potatoes, brussel sprouts, carrots, parsnips). Mom's Most Excellent Christmas Pudding, with the ceremonial igniting of the pud. For the non-traditional, I'm stopping at Wilbur's BBQ in Goldsboro, NC, on the way down to pick up some pulled pork. Sister-in-law's mother is going to ship us some homemade kimchi. Brother is going to make pulled pork kimchi dumplings. I'm not sure which I am more excited about. Link to comment Share on other sites More sharing options...
Pat Posted December 7, 2012 Share Posted December 7, 2012 The main course for Christmas dinner will be rib roast. Spinach mornay, rice pilaf, and an endive salad to round things out. Christmas Eve is going to be vegetarian, centered on the Mushroom Bourguignon recipe from the new Smitten Kitchen cookbook. I haven't made it before, but her recipes usually turn out pretty well. The rest of that meal will be a simple salad, no-knead bread, and stuffed grape leaves. Still undecided on desserts for the two meals. Link to comment Share on other sites More sharing options...
Heather Posted December 7, 2012 Author Share Posted December 7, 2012 Pulled pork kimchi rolls sound great! Christmas Eve dinner this year will be raclette, with tiny boiled potatoes, sausages, and a green salad. Christmas dinner this year will be parsnip soup, then sauerbraten, red cabbage, and spaetzle. Link to comment Share on other sites More sharing options...
Tweaked Posted December 7, 2012 Share Posted December 7, 2012 Pulled pork kimchi rolls sound great! Pulled pork kimchi pan fried dumplings Link to comment Share on other sites More sharing options...
Heather Posted December 7, 2012 Author Share Posted December 7, 2012 Pulled pork kimchi pan fried dumplings Even better! Link to comment Share on other sites More sharing options...
The Hersch Posted December 8, 2012 Share Posted December 8, 2012 For the non-traditional, I'm stopping at Wilbur's BBQ in Goldsboro, NC, on the way down to pick up some pulled pork. I've never had barbecue from Wilber's, but I would expect the pork to be chopped, not pulled, in that part of North Carolina. Link to comment Share on other sites More sharing options...
DanielK Posted December 8, 2012 Share Posted December 8, 2012 I'll be making latkes on Sunday. And about 10 more times in the next month if the kids get their wish. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted December 8, 2012 Share Posted December 8, 2012 Latkes tomorrow. Stroganoff for a warm, filling, family dinner to go with them and the lightening of the candles. (I can't bring myself to think of latkes as the main course.) I can't decide on Christmas dinner. The last few years I've cooked it and then no one has eaten it. Perhaps I'll do lamb shank since I know BL-Kindergartener will eat lamb. Some sort of breakfast sausage and bacon casserole for Christmas morning. Santa is getting homebaked cookies this year. We're going to Disney right before and we're bringing back Mickey shaped cookies for Santa. Mr. BLB looked crushed so if there is time I may relent and freeze some dough before we go... Unclear if we will be here or at the in-laws for New Year's. If we are here, I'll likely do a picnic of pates, pickles, cold shrimp and stinky cheeses. We'll watch Love Actually as our last Christmas movie of the season and be asleep by 10! Link to comment Share on other sites More sharing options...
thistle Posted December 21, 2012 Share Posted December 21, 2012 Now that food for school parties (tatertot casseroles, bean dip, poundcake, & cookies) are out of the way, trying to figure out what to fix for the next week. I'd planned on smoking a turkey tomorrow, to recover from my T'giving debacle, but If high winds are forecast, I may wait until Sunday. I'm making a stupid-cute appetizer for an open house on Sunday (I have got to learn how to insert links), filet mignon & shrimp risotto for Xmas eve, & probably a ham on Xmas day. I'm mulling over filler dishes-cauliflower/feta fritters & clementine gravlax, & of course, I plan on collards & blackeyed peas for NYE, just have to figure what to fix with them. How's everyone else feeling about holiday cooking? Link to comment Share on other sites More sharing options...
monavano Posted December 21, 2012 Share Posted December 21, 2012 ^ I'm feeling like a spiral ham for Xmas. Anyone feel positive about putting out the extra $$ for a Honey Baked Ham? Maybe Mr. MV and I will buy a quarter ham. Or, maybe we'll just go for a Kirkland spiral, which I think is as good as any for the price. Link to comment Share on other sites More sharing options...
porcupine Posted December 22, 2012 Share Posted December 22, 2012 I'd like to make a coconut buche de noel for my brother-in-law, but after going through cookbooks and the internet I'm not finding a good recipe for an appropriate filling. I'd like something less rich than a buttercream, and coconut extract is verboten. Any of you bakers have any ideas? Thanks. Link to comment Share on other sites More sharing options...
lperry Posted December 22, 2012 Share Posted December 22, 2012 You can mix shredded coconut with sour cream and sweeten it as much as you want or don't want. Stir in coconut milk to thin. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 23, 2012 Share Posted December 23, 2012 Just now out of the oven: Guiness Stout ginger cake from _The Last Course_ by Claudia Fleming. It smells insanely good. Link to comment Share on other sites More sharing options...
Heather Posted December 24, 2012 Author Share Posted December 24, 2012 Zora, I make that cake at Christmas too. It's a great recipe. Our sauerbraten went in the marinade yesterday. Tomorrow night we will be having roast beef, yorkshire pudding, and other assorted treats at my brother's house, so no cooking on Christmas eve for me. I'm still sorting out Christmas breakfast. Might be homemade coffeecake Link to comment Share on other sites More sharing options...
PollyG Posted December 24, 2012 Share Posted December 24, 2012 I'd like to make a coconut buche de noel for my brother-in-law, but after going through cookbooks and the internet I'm not finding a good recipe for an appropriate filling. I'd like something less rich than a buttercream, and coconut extract is verboten. Any of you bakers have any ideas? Thanks. Do NOT use the recipe from last year's Saveur magazine. It was a disaster for me--buttercream separated (and I'm a stickler on pastry measurements), the recipe on meringue mushrooms was way too fussy and then failed to explain how to attach caps to stems, and the outer frosting was not stiff enough either. That was about the point that I said "[explictive] this [explictive], where's my Maida Heatter?" and rescued the whole mess. Her recipe for mushroom meringues is a dream --I had 13 year-olds doing some of the piping and assembling this year, and I used the delicious and stiff frosting from the Queen Mother's cake on the outside. The one problem I encountered that was not recipe related was discovering that my wall ovens are too small for a properly sized jelly roll pan. The end result looked great, but suffered from a drippy buttercream inside. After the fact, I found comments online suggesting that other readers encountered similar problems. Have you considered a jam filling that would complement the coconut? Perhaps guava or mango preserves? Link to comment Share on other sites More sharing options...
porcupine Posted December 24, 2012 Share Posted December 24, 2012 Thanks for the warning, Polly. In the meantime I found a recipe for a coconut pastry cream that looks like it will come out fairly stiff; if it doesn't I can always fold in some beaten egg whites. WRT guava or mango, I was thinking actually that a layer of a soft passion fruit gelee would be a nice touch, but all of these will have to wait for another time, since I don't know how it would go over with my MIL. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 25, 2012 Share Posted December 25, 2012 We had Christmas dinner yesterday because some of the family had to leave this morning. Mom always makes a traditional turkey dinner, but this being New Mexico, we have both gravy and a dish of red chile. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 26, 2012 Share Posted December 26, 2012 lunch today was cold grilled lamb sandwiches in pita with labneh, roasted eggplant slices drizzled with charmoula (a middle-eastern spiced lemon vinaigrette), tomato-cucumber-roasted pepper-garlic-za'atar chopped salad, drizzle of tahini, and lettuce. dinner was mostly made by J. who wanted to contribute to the holiday meals. We had homemade baked beans with bacon and salt pork, pan-grilled bratwurst, salad with feta cheese (my contribution, since J. is a reluctant salad eater) and flourless chocolate cake. We spent a couple of hours before dinner fooling around with mixology. K. has gotten interested in making cocktails, and since we have a variety of spirits, liqueurs, aperitifs and bitters, as well as some bartenders' recipe books, we collaborated on a few different drinks (sazerac, negroni, white negroni, and a couple of others) and worked on several iterations of an original specialty cocktail she plans to bring to the Asian fusion restaurant where she works. She thinks their specialty cocktails are pathetic (chocolate martini, anyone?), and her bosses told her that if she comes up with something good, they'll put it on the menu. I won't spill all the details of the recipe, but I think we've come up with a winner, which includes lemongrass simple syrup and is garnished with a slice of fresh ginger. Link to comment Share on other sites More sharing options...
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