cmotherofpirl Posted December 30, 2011 Share Posted December 30, 2011 Ham - half cooked plain and half cooked in pineapple, cherries and apricots. Cheesy potatoes casserole, rice pilaf, green bean casserole, fresh veggies with dill dip,crackers and spinach dip in a sourdough bowl, Pepperoni and various English cheeses. Platter of fresh shrimp. Sherbet punch, 2 kinds of orange juice cookies, cookie tray, homemade nut roll, apple cider, and red wine. Link to comment Share on other sites More sharing options...
Norseman82 Posted December 30, 2011 Share Posted December 30, 2011 Let's see...ham, turkey breast, Polish sausage and sauerkraut, carrots, corn souflee, scalloped potatoes, plus I'm sure a few other things I forgot about by now. Link to comment Share on other sites More sharing options...
AnneLine Posted December 30, 2011 Share Posted December 30, 2011 (edited) Joyful life, prime rib or any roast beast is easy. Just rub on a little olive oil and sprinkle a little salt and pepper over it before putting it into the oven. Seriously! Sometimes I do insert some garlic cloves into the meat, but actually I like it better with just the salt and pepper. Start it in a HOT oven to sear the meat (ie, give it head start toward a nice brown crust) and then lower the temp to cook. Learned this from the James Beard cookbook, and I have found it gets you a perfect crust with red-to-pink insides depending on preference. Perfect amount of drippings for Yorkshire pudding and/lor gravy for potatoes! (Apologies to all the vegetarians/vegans). PM me if you want more details and temps. Now... if you want to try something REALLY interesting (but with a cheaper cut of meat), brown the beef in a skillet so it gets some color, but not cooked. Into the bottom of a crockpot put a lump of butter, and a lot of twigs of fresh rosemary (a big bunch of it), This will lift the beef up out of the liquid you will add. Put the roast onto the rosemary, pour over it a glass or two of wine (might work with beer, but not sure) and put the lid on the pot and DO NOT PEEK! 6-8 hours later you will have the most incredible rosemary and wine smoked beef you can imagine! Gotta go back to the housework now! Edited December 30, 2011 by AnneLine Link to comment Share on other sites More sharing options...
she_who_is_not Posted December 30, 2011 Share Posted December 30, 2011 [quote name='AnneLine' timestamp='1325280512' post='2360112'] Joyful life, prime rib or any roast beast is easy. Just rub on a little olive oil and sprinkle a little salt and pepper over it before putting it into the oven. Seriously! Sometimes I do insert some garlic cloves into the meat, but actually I like it better with just the salt and pepper. Start it in a HOT oven to sear the meat (ie, give it head start toward a nice brown crust) and then lower the temp to cook. Learned this from the James Beard cookbook, and I have found it gets you a perfect crust with red-to-pink insides depending on preference. Perfect amount of drippings for Yorkshire pudding and/lor gravy for potatoes! (Apologies to all the vegetarians/vegans). PM me if you want more details and temps. Now... if you want to try something REALLY interesting (but with a cheaper cut of meat), brown the beef in a skillet so it gets some color, but not cooked. Into the bottom of a crockpot put a lump of butter, and a lot of twigs of fresh rosemary (a big bunch of it), This will lift the beef up out of the liquid you will add. Put the roast onto the rosemary, pour over it a glass or two of wine (might work with beer, but not sure) and put the lid on the pot and DO NOT PEEK! 6-8 hours later you will have the most incredible rosemary and wine smoked beef you can imagine! Gotta go back to the housework now! [/quote] I will definitely be trying this! Link to comment Share on other sites More sharing options...
AnneLine Posted December 30, 2011 Share Posted December 30, 2011 (edited) Can't take all the credit for the recipe - I adapted it from one that was demonstrated on the "Edwardian Farm" video. (A fantastic series, as are [u]Victorian Farm [/u]& [u]Victorian Farm Christmas[/u]... and [u]Tales from the Green Valley[/u] [17th C.]) The main people in each series are two archeologists (Alex & Peter) and a social historian (Ruth) who life for a year as they would have on the a period Farm. Theis a clip be;pw os part of Edwardian Farm December episode (E4P4-4), which includes the section on preping for & celebrating Christmas. Whole link is fascinating (as are all the episodes) but the relevant section starts at 5:56, where Ruth talks about preparing a frugal period recipe for Christmas dinner. You can watch them enjoying the meal after the Christmas Service starting at 11:40. I actually looked around on line and found the book Ruth used to find the recipe- and it is EXACTLY as she described it! I adapted it a bit... tossed in some vegies into the crock pot, and wow! Edwardian Farm E4p4-4 [media]http://www.youtube.com/watch?v=z3H-IBD5E9A&feature=related[/media] BTW, the rest of the segment on how they celebrated Christmas (complete the with the re-creation of the period fire & brimstone Methodist Christmas service) and the home-made slow gin that Ruth made earlier (don't tell the minister or the neighbors!) is great! Edited December 30, 2011 by AnneLine Link to comment Share on other sites More sharing options...
Totus Tuus Posted December 31, 2011 Share Posted December 31, 2011 A roasted chicken (the poor person's version of a turkey but personally I like chicken a lot better anyway) with roasted potatoes, asparagus, and green beans. Homemade brownies w/ homemade chocolate frosting for dessert. I was happy with how it all turned out. On Xmas eve I made Peruvian chicken soup since hubby was sick and we had Peruvian hot chocolate and panettone afterwards (a tradition in his country). Link to comment Share on other sites More sharing options...
AnneLine Posted December 31, 2011 Share Posted December 31, 2011 Interesting.... Ruth makes a big point in Edwardian Farm that for them BEEF was the poor person's dinner.... chicken the rich man's food. Your dinner sounds great, and I hope your husband is feeling better! Peruvian cocoa and panettone... [i]muy bueno[/i]! Link to comment Share on other sites More sharing options...
brandelynmarie Posted December 31, 2011 Share Posted December 31, 2011 [quote name='Totus Tuus' timestamp='1325300335' post='2360319'] A roasted chicken (the poor person's version of a turkey but personally I like chicken a lot better anyway) with roasted potatoes, asparagus, and green beans. Homemade brownies w/ homemade chocolate frosting for dessert. I was happy with how it all turned out. On Xmas eve I made Peruvian chicken soup since hubby was sick and we had Peruvian hot chocolate and panettone afterwards (a tradition in his country). [/quote] My aunt is from Peru & I have always wondered why she loves Pannetone so much! Link to comment Share on other sites More sharing options...
IgnatiusofLoyola Posted December 31, 2011 Share Posted December 31, 2011 [quote name='brandelynmarie' timestamp='1325309877' post='2360481'] My aunt is from Peru & I have always wondered why she loves Pannetone so much! [/quote] When I was growing up, we had Pannetone every Christmas morning. So I guess I like it because it reminds me of childhood. For Christmas dinner I had crab cakes, and avocado with miso/ginger dressing. It was the closest I could get to what my family in CA eats for Christmas. Fresh Dungeness crab comes into season just around Christmas in SF, so my family eats a LOT of crab around Christmas time. Link to comment Share on other sites More sharing options...
regina_coeli Posted December 31, 2011 Share Posted December 31, 2011 Iggy! Merry Christmas and blessed New Year with good health for us all! Hope you are back for a while. Will be very quiet if you, Nunsense, and Faith are all unable to post! Link to comment Share on other sites More sharing options...
AnneLine Posted December 31, 2011 Share Posted December 31, 2011 Iggy!!!! (Lurked on this list for a long time & hoped you would 'de-lurk'!!!! So glad to see you logging in and hoping you (and everyone!) a wonderful Christmas season (hey, doesn't end till Epiphany!) and a blessed New Year!!!!! Crab is a BIG custom in the SF arae -- my husband's cousin runs the fish dept at a big grocery store in the SF Marina area, and he said he cracked crabs non-stop for 8 hours before end of Christmas! I bet the crabs run when they see him coming!!!! Link to comment Share on other sites More sharing options...
Totus Tuus Posted December 31, 2011 Share Posted December 31, 2011 [quote name='brandelynmarie' timestamp='1325309877' post='2360481'] My aunt is from Peru & I have always wondered why she loves Pannetone so much! [/quote] I really like it, but I realized after starting to date him that it's not something most white people like, unless they are Italian. Link to comment Share on other sites More sharing options...
Sarah147 Posted December 31, 2011 Author Share Posted December 31, 2011 (edited) [quote name='AnneLine' timestamp='1325280512' post='2360112'] Joyful life, prime rib or any roast beast is easy. Just rub on a little olive oil and sprinkle a little salt and pepper over it before putting it into the oven. Seriously! Sometimes I do insert some garlic cloves into the meat, but actually I like it better with just the salt and pepper. Start it in a HOT oven to sear the meat (ie, give it head start toward a nice brown crust) and then lower the temp to cook. Learned this from the James Beard cookbook, and I have found it gets you a perfect crust with red-to-pink insides depending on preference. Perfect amount of drippings for Yorkshire pudding and/lor gravy for potatoes! (Apologies to all the vegetarians/vegans). PM me if you want more details and temps. Now... if you want to try something REALLY interesting (but with a cheaper cut of meat), brown the beef in a skillet so it gets some color, but not cooked. Into the bottom of a crockpot put a lump of butter, and a lot of twigs of fresh rosemary (a big bunch of it), This will lift the beef up out of the liquid you will add. Put the roast onto the rosemary, pour over it a glass or two of wine (might work with beer, but not sure) and put the lid on the pot and DO NOT PEEK! 6-8 hours later you will have the most incredible rosemary and wine smoked beef you can imagine! Gotta go back to the housework now! [/quote] Mmmmm. I think I will have to try this sometime, especially the wine one!! Yum! Thank you soooo much!!! Edited December 31, 2011 by JoyfulLife Link to comment Share on other sites More sharing options...
got2luvjc Posted December 31, 2011 Share Posted December 31, 2011 For Christmas dinner, I had: wwwaaaayyyyyy too much. Link to comment Share on other sites More sharing options...
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