Christmas/Boxing Day Meal - What's On The Menu?

[ea56]

Re: Prunes

You’re welcome Roger. And on second thought, before you soak the prunes in hot water, check them out and see if they are tender and moist enough already to suit your taste. Some of the canned pitted prunes are very moist and tender already, really almost like candy, if you like prunes, and I do.

If you think they are already suitable straight out of the can just skip the soaking. Personally, I’d probably opt to just use them right out of the can, this way they’ll keep a recognizable shape and appearance after they’re cooked.

Enjoy you’re Christmas dinner!

Eddie

 

[lordkenmore]

I noted the Reynold's ad mentioned "reusable". I was reminded of one grandmother, who apparently was aggressive about saving and reusing aluminum foil.

 

[mattl]

I save my fair share of aluminium foil.  I use a water bath then I make a cheesecake, quite often during the  summer, and I wrap the pan in foil.  Not wanting to take a chance I do not reuse it for that, so I ave a fair amount folded up in my cupboard for other uses.

 

[countryguy]

I am preparing Christmas dinner for 10 people but fortunately the guests are also bringing some of the items.

Me:
turkey
stuffing
perogies
cabbage rolls
dinner rolls/pumpernickel bread
pickles/olives
wine

Guests:
scalloped potatoes
turnip
carrots
coleslaw
cranberry sauce

variety of baked goods
Christmas cake

 

[launderess]

Growing up mother, aunts, grandmothers, etc... all saved and reused aluminum foil where possible. This was largely as coverings to reheat things (before microwave), or to line pans or whatever with; oh and of course to wrap things going into fridge or freezer.

With microwave ovens firmly entrenched in many kitchens now reheating via oven or pot is rare, so there went one use for aluminum foil leftovers.

This being said still feel some meats and other things are best reheated in oven or stove top as microwaving can make them dry out.

 

[launderess]

Hi Frig!

What no lasagna?

*LOL*

 

[superocd]

My wife works tomorrow and Christmas Day and I'm on call on the few days off that I have, so I'll just chill and have some French dips with au jus. Haven't decided on a side yet, I may have baby red potatoes sauteed in olive oil, parsley and thyme. Simple, quick and easy. I don't want to make a fancy Christmas dinner, especially if I'm going to be by myself. My wife will be having a catered Christmas dinner with the other CICU nurses.

 

[perc-o-prince]

Roger (Kd12)

With all the liquids that are injected into hams / ham steaks now, don't discount buying one in the deli section. I often have them "thick slice" ham, cheese and turkey when I'm making a summer chef's salad or antipasto for dinner (salami et al remains regular-slice). You could ask them to cut one an inch thick- it'll probably be around 3# but if you get it when it's on sale and maybe freeze it for when you need it....

Rich's dad called and he's down with a bad cold so it's just the two of us this year. When his dad comes down, hopefully New Year's, we'll celebrate Christmas. Eve will be bracciole (pic is the bracciole after searing- it's been put in a casserole with tomato sauce and frozen, waiting for baking) and either gnocchi or cavatelli. Day will be a pork roast, seasoned mashed potatoes, and a veg. What we're having for "real" eve and day is still up in the air. Doesn't bother me. With the freezer pretty well stocked we can start with corned beef, ham, pork chops, rib eye, chicken breast, meatloaf... and add from there without going to the store.

Whether alone or with many, we always talk about the memories of Christmas / the Holidays. That's what it's all about. If we can create new memories, all the better.

Best to all,
Chuck

 

[appnut]

Well, we've worked this out.  Roast beef, twice baked potatoes, mushrooms, salad, and apple dumplings.  

 

[bradfordwhite]

So many good cooks here.

I have no doubt there are too many excellent and creative cooks in the AW fan club.  I'm getting hungry just reading these.

 

All I can add to the virtual dinner plan is some dessert.  Yes I know there's lots of sugar and cholesterol but....

 

Schaum torte, Apple pie, pumpkin pie, and peanut butter butterscotch bars.

 

 

[bradfordwhite]

Apple pie

 

[bradfordwhite]

pumpkin pie 

 

[bradfordwhite]

peanut butter butterscotch bars.

 

They are not the easiest to make.

 

addicting and yes high cholesterol..... but soo good.

 

[kd12]

Done!

Well I did it, and even have the picture to prove it. The ham steaks turned out looking like the recipe photo, and they tasted just as good as the picture. Thanks for everyone’s input. Total prep time was about 25 minutes, and total cooking time was 65 minutes (45 initially, then baste and cook for 20 more). I noticed in the recipe there is a redundant ½ cup of maraschino cherries. Otherwise followed it exactly and the result was great!

 

[whirlykenmore78]

I'm cooking for a Charity event this year:

It is a banquet for 120 men who are in an inpatient, faith based, 12 month addiction recovery program. This is held at a friend of mine's restaurant. I have wanted to do this for years and never could due to other obligations but this year I can and will give them a chef prepared meal.
I am serving:

Turkey Roast rubbed with sage, granulated garlic and pepper
Mashed Potatoes with real cream and butter.
Sausage and wild rice stuffing.
Homemade gravy
Buttered corn
Freshly baked rolls
A whole assortment of desserts donated by a local grocery store.
A huge pile of dishes to run through the Hobart will ensue and I will do that as well. I will post pics tomorrow night including the vintage Hobart 1512 slicer, the kickass Blodgett DFG EXCEL convection ovens, the spread and the Hobart dish machine in action.
Merry Christmas, WK78

 

[askolover]

Tony made the chicken and dressing and fried corn while I fixed the creamed potatoes and cajun seasoned green beens.  Also had sliced ham, mac & cheese, baked pears, cranberry sauce, cheesecake, fudge cake, and cupcakes.  I didn't get around to making cookies this year...ran out of time.  Our street is pretty decorated this year.  I hope it continues to spread in the years to come.  There was a street down by my parents that was famous in our area because it was so decorated every year.  Now they have all stopped doing it.  I'll try to get a pic of our decorations (no smart phone...don't want one).

 

[appnut]

Fine-tuned.  Prime rib roast, twice-baked potatoes, asparagus, sautéed mushrooms, Caesar salad, and apple dumplings.  

 

[daveamkrayoguy]

Well, here is everything I planned, but made, photographed and ultimately some of it eaten, with more leftovers than room in the refrigerator for:

— Dave

 

[perc-o-prince]

We ended up...

having a pupu platter and rice from a local Chinese restaurant last night because we both were working around the house and lost track of time.

Tonight was chicken Marsala with a side of pasta with roasted garlic and olive oil. We'll have the bracciole/cavatelli and pork roast when Rich's father comes down for New Year's Eve/Day.

Hope all were safe, well, and peaceful!

Chuck

 

[bradfordwhite]

Wow, all the variety.  It's like being at a banquet.  

 

I hope everyone is enjoying their Holiday and eating good.