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Share your Christmas/Holiday dinner menus and recipes

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DiamanteBlu

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I thought it might be interesting to share menu ideas and recipes for Christmas [or holiday]. I''ll start.

Looks like I''m "doing" Christmas Eve dinner. In attendance will be DD, DH, youngest sister, her SO and me, of course. Everybody else is out of town!

I''m thinking of doing the following:

1. Cheese & pate tray [St. Andre, Robiola, Manchego plus a pate or two: smoked trout and/or a meat or fowl pate]
served with either table water crackers or atisan bread [baguette] sparkling wine [have not decided what yet]

2. Duck a l''Orange Emeril''s recipe. It is wery easy and it is wonderful. Figure 1 duck for 2 people. Every time I make it I cook an extra duck or 2 [it is normally DH and myself] since the leftovers are great. I leave out the bitters. You can use squeezed OJ from the store too. Make sure you don''t over cook the duck. Medium rare is parfect.

I''m thinking of doing candied baby carrits [carrots, butter, brown sugar, salr, rum/bourbon or the like and steamed string beans and maybe couscous or garlic mashed red potatoes. I''ll serve a good red wine - not sure what yet.

3. Dessert - who knows!

Duck recipe:
CLASSIC DUCK A L’ORANGE
Ingredients needed:

* 2 cup freshly squeezed orange juice, about 6 oranges
* Zest of 2 oranges
* 2/3 cup sugar
* 1 5-pound Pekin duck, cleaned, with innards, wing tips and excess fat removed
* 1 tablespoon Peychaud Bitters
* 2 cups duck or chicken stock
* 2 tablespoons arrowroot dissolved in 2 tablespoons cold water
* 1 cup Grand Marnier liqueur


Preheat oven to 500ºF.

Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300o and continue cooking until duck reaches an internal temperature of 170ºF. about 1 hour.

In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, about 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique and continue to simmer over medium low heat for 10 minutes to make sauce.

Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add Grand Marnier to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.

Yield: 2 to 3 servings
 
Okay, I am coming to your house for xmas eve dinner
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Maybe next year I will cook for a big party; that will be my resolution for the year
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Actually my sister is Martha Stewart/Bree VandeKamp type so she makes a fab dinner and we wash dishes
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I do bring the cookies
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Oooh! I forgot - more champagne for dessert [bet you can''t guess what my favorite drink is! LOL!].

Skippy - if you want to come you are invited! Let me know when you are in the Boston area and we''ll get something together if not for Xmas eve! Hmmmm . . . food, wine and sparklies . . . not necessarily in that order! Good combination.
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Crap - I just looked at my top post and I have to ask myself: type much? [the answer is: no!] LOL!
 
My goodness, aren''t we just the culinary genious Diamante. Sounds delish.
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I''ve decided to make it easy on myself this year. We''re having Spam Lamb.
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Date: 12/10/2007 10:08:31 PM
Author: DiamanteBlu
Oooh! I forgot - more champagne for dessert [bet you can't guess what my favorite drink is! LOL!].

Skippy - if you want to come you are invited! Let me know when you are in the Boston area and we'll get something together if not for Xmas eve! Hmmmm . . . food, wine and sparklies . . . not necessarily in that order! Good combination.
9.gif
okay I am coming over
martini.gif


Spam lamb; I wanted lasagna but my mom said no (gosh, I sound like I live at home w/my parents).
snicker.gif
 
Date: 12/11/2007 1:15:39 PM
Author: Skippy123

okay I am coming over
martini.gif


Spam lamb; I wanted lasagna but my mom said no (gosh, I sound like I live at home w/my parents).
snicker.gif
lol.gif



Skippers, you may be too young to remember MASH. Spam Lamb was one of the episodes. I was teasin, again.
2.gif
I think we''d need a whole lot of "tini''s" to down that...
9.gif
 
Date: 12/11/2007 1:30:12 PM
Author: Ellen



Skippers, you may be too young to remember MASH. Spam Lamb was one of the episodes. I was teasin, again.
2.gif
I think we'd need a whole lot of 'tini's' to down that...
9.gif



Ellen
Oh
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, I thought it was spam but you were trying to be fancy and pass it off as lamb.lol
lol.gif



Here is a delicious Sweet Potato w/pecans
My sister made it and we were raving!!

Serves 4–6
4 medium Jewel or Garnet yams
2 tablespoons butter, melted
1/4 cup orange or pineapple juice, optional
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
pinch of sea salt
Preheat oven to 400°F. Bake yams for about one hour, or until soft. The skins should peel off easily when they are still warm. Mash yams well and mix with butter and juice, if desired. Place yams in a square glass baking dish. Spread evenly and flatten the top.



Toss pecans with maple syrup, cinnamon and a pinch of salt. Spread evenly over the top of the yams. Bake for 20 to 30 minutes or until pecans are toasty and the yams are hot and bubbly.
 
Date: 12/11/2007 1:30:12 PM
Author: Ellen

Date: 12/11/2007 1:15:39 PM
Author: Skippy123

okay I am coming over
martini.gif


Spam lamb; I wanted lasagna but my mom said no (gosh, I sound like I live at home w/my parents).
snicker.gif
lol.gif



Skippers, you may be too young to remember MASH. Spam Lamb was one of the episodes. I was teasin, again.
2.gif
I think we''d need a whole lot of ''tini''s'' to down that...
9.gif
I remember MASH but I dunno about Spam Lamb. Please elaborate M''aam
16.gif
I''m a poet and didn''t know it!

santnana.gif
 
Date: 12/11/2007 1:36:39 PM
Author: Lorelei

I remember MASH but I dunno about Spam Lamb. Please elaborate M''aam
16.gif
I''m a poet and didn''t know it!
This ''splains it nicely. Recap goes into more detail. Oh that Radar....
9.gif
 
Date: 12/11/2007 1:34:21 PM
Author: Skippy123





Ellen
Oh
5.gif
, I thought it was spam but you were trying to be fancy and pass it off as lamb.lol
lol.gif



Here is a delicious Sweet Potato w/pecans
My sister made it and we were raving!!

Serves 4–6
4 medium Jewel or Garnet yams
2 tablespoons butter, melted
1/4 cup orange or pineapple juice, optional
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
pinch of sea salt
Preheat oven to 400°F. Bake yams for about one hour, or until soft. The skins should peel off easily when they are still warm. Mash yams well and mix with butter and juice, if desired. Place yams in a square glass baking dish. Spread evenly and flatten the top.




Toss pecans with maple syrup, cinnamon and a pinch of salt. Spread evenly over the top of the yams. Bake for 20 to 30 minutes or until pecans are toasty and the yams are hot and bubbly.
9.gif



That sounds yuuuummmmmmyyyy!
 
Date: 12/11/2007 2:00:41 PM
Author: Ellen

Date: 12/11/2007 1:36:39 PM
Author: Lorelei

I remember MASH but I dunno about Spam Lamb. Please elaborate M''aam
16.gif
I''m a poet and didn''t know it!
This ''splains it nicely. Recap goes into more detail. Oh that Radar....
9.gif
I like Radar!
face23.gif
emrose.gif
emlove.gif
 
Date: 12/11/2007 2:04:33 PM
Author: Lorelei

I like Radar!
face23.gif
emrose.gif
emlove.gif
How could you not??!
5.gif
 
Date: 12/11/2007 2:40:08 PM
Author: Ellen

Date: 12/11/2007 2:04:33 PM
Author: Lorelei

I like Radar!
face23.gif
emrose.gif
emlove.gif
How could you not??!
5.gif
'' Cos I know he saves littul lams and loves them...Otherwise I can''t remember who he is....
emembarrassed.gif
9.gif
 
Date: 12/11/2007 2:52:12 PM
Author: Lorelei

Date: 12/11/2007 2:40:08 PM
Author: Ellen


Date: 12/11/2007 2:04:33 PM
Author: Lorelei

I like Radar!
face23.gif
emrose.gif
emlove.gif
How could you not??!
5.gif
'' Cos I know he saves littul lams and loves them...Otherwise I can''t remember who he is....
emembarrassed.gif
9.gif
rotflmao2.gif
You goof!





Ok, Diamante, I feel bad. I didn''t mean to jack your thread up. Honest!
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Back on track, I don''t know what I''m having yet. I''d like to do something different. I have seriously been considering Coquille St. Jaque.
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Here''s my plan (if you want any of the recipes, let me know!)

Appetizers:
Home-made Goose Liver Pate on Crostini
Goat Cheese and Scallop Crostini

Main Course:
Roast Goose with Orange and Madeira Sauce
Risotto with Winter Vegetables
Green Beans with Glazed Shallots and Lemon
New Potatoes with Rosemary and Garlic
Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

Dessert:
Caramelized Pear Upside Down Tart
Hot Buttered Rum


I''ve never actually roast a goose before, so I''m really excited to try it. Yay!
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We're having a Christmas Cocktail Party for 12 of our closest friends tomorrow night.

Here is the food portion:

Love Dip with Garlic Toast (from a local deli in Austin...it cannot be replicated at home, I've tried)
Italian Sausage-Stuffed Mushrooms
Thinly Sliced Beef Tenderloin on Crostata w/ Horseradish Sauce
Dolmathes w/ Tzatziki Sauce
Spinach Dip in Challah loaf


Creme de Menthe Brownies (recipe from AGBF)
Individual Krispy Kreme Bread Puddings w/ Bourbon Sauce (served in silver cupcake liners)


Drinks:

White Cranberry Za-tinis (Stoli, white cranberry juice, squeeze of lemon juice; garnish with lemon twist and a few dried cranberries)
Dirty Gin Martinis (garnished with blue cheese-stuffed olives)
A selection of red, white and bubbly
 
Here is the recipe for the Stuffed Mushrooms, from the Epicurious (Bon Appetit) site. They are very easy, can be made the night before and are de-lish!

Sausage-Stuffed Mushrooms

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Preparation: Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.



 
ha ha ha haha Ellen, I remember the Spam Lamb.

I LOVE Mash. I still watch the reruns.

Linda
 
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