Post your families Christmas menu...... [moved from General Chowhounding]
- Dio di Romanese Dec 1, 2006 08:29 PM
I know what your thinking its way too early for this type of topic but this IS my favorite time of year and im going to savor everyday, if anyone has any questions or want to know the recipes of the food just ask
Antipasti platter(roasted peppers,sardines,burrata,green beans,sauted mushrooms,etc)
Sole or cod with a pistachio butter/cream sauce
Stuffed roasted red peppers alla palumbo with scollops
Lobster with Fettucine(my favorite)
Borreti spaghetti(my aunts concoction with tomatoes in a grana padano and romano cheese sauce with other spices, always served over elbows or conchiclie)
Zuppa di Mussels
Ziti arrabiata Palumbo style
Gnocchi in baked in butter sauce
lemon, roasted red pepper,and plain houmous using syrian bread
Artichoke dip using fried syrian bread
Baked and raw kibee
Bone-in prime rib
Green bean casserole
crespelli's(fried ricotta and anchovy fritters that you dip in a hamburg and pea marinara)
Baked Ziti(my mom does it differently than most she uses braided mozzarella, her bragiole(meat sauce), and little veal meatballs)
All of this is thanks to my Mother, sisters, and aunts. I make just one of the above. On christmas eve my mothers family comes over thats the italian side and on that day its more of a buffet. Then christmas day my fathers family comes over thats my Lebanese side and we sit down and eat.
Tourtiere Christmas Eve
Rib Roast, Spoonbread, gravy, something greeen and I am still undecided on the rest for Christmas evening.
ya the Baccala salad im not entirley sure how to make but ill ask my grandma
Crespelle's are easy
5 cups of flower
Anchovy or deboned sardine fillets
Container Ricotta Cheese
3/4 cup Heavy Cream
2 oz package of active yeast
Oil of frying
Take the Ricotta and mix with heavy cream, romano cheese, and parsley. In another bowl the flower with the yeast thats been dissolved in warm water then season with salt, pepper, and a dash of olive oil. Knead the dough then coved with a cloth until it rises about an hour and a half.
Roll the ricotta into balls, then take the risen dough and brake off a little at a time and roll into small balls, make a hollow hole and fill with the ricotta and anchovies sepretley, or you can mix the 2 whatever you like. Heat the oil in a shallow pan to 350 degrees and fry until golden brown, and dry the crespelle's on papper towles when taken out.
for oil we use peanut oil but soy oil should be fine
for the dipping sauce just take pease and ground sirloin in a pan and cook in olive oil until browned then add the marinara and cook for 10 minutes
the Stuffed roasted red peppers alla palumbo with scollops, my own little concoction which everyone loves
That sounds like so much fun. The traditional Italian seafood Christmas Eve and then the Lebanese next day. It all sounds so wonderful. How do you not eat until you can't move for days?
I've never been able to decide what I want for christmas dinner. So Christmas Eve, we'll have ham with breads, condiments and sides -- potato salad, beans and bunches of hors d'oevres. We invite everyone we know over and my husband, daughters and their friends have a blast. Christmas we have goose -- the madeira peppercorn sauce, stuffed with dried fruits and apples from my old Silver Palate. We have a standing rib roast, yorkshire pudding, boiled parslied potatoes and asparagus with lemon butter sauce. Simple and yummy. For desert we're having the Bete Noir from Bon Appetit. I highly recommend it -- its a flourless chocolate cake that's delicious and super easy to make.
We are thinking of doing duck. This will be my first time so I'm looking for any good sides.
Regardless there will be a flourless chocolate torte for dessert. Thinking of trying Julia CHild's this year instead of my stand by in the Good Housekeeping Dessert book. We'll see.
Don't you just love this time of year. I start my Thanksgiving planning in August!!
2 lbs baccala
parsley, finely chopped to yield 1/4 cup
mint, finely chopped to yield 1/4 cup
pinch hot pepper flakes
1/2 lemeon freshly squeezed
1 tablespoon white wine vinegar
1/4 cup extra-virgin olive oil
Salt and black pepper
Take a bowl of water and soak the baccala in it for 2 days change water every 10-12 hours
Cut up the baccla into bite sized pieces, then poache it in a pan on medium heat for about 5 minutes
Wait for it to cool then in a bowl mix with all other ingredients then chill and ready
Christmas Eve, I don't know - Pa-in-law usually surprises us.
Christmas morning, a light breakfast at home, then champagne and chocolates with the family. Lunch is usually cold shrimp and crab, though last year I collaborated on a Salade Niçoise, which was so good we might do that again.
Christmas dinner is invariably a beef rib roast with oven-browned potatoes and Pop's favorite overcooked green beans, except that now I think he prefers the way I overcook them (Southern-style with bacon, onion and red pepper). Sister-in-law brings a Buche de Noel, and Maman does a kind of French fruitcake, a flat disk of preserved fruits and nuts held together by a sweet dough that's almost as much a cookie as a cake. All very good.
Pate foie gras and country pate with duck, armangac and prunes; assorted cheeses;
Prime Rib with mushroom gravy,pan roasted potatoes, candied sweet potatoes, roasted asparagus wrapped with proscuitto,yorkshire pudding, greek Christmas Bread (with raisins, figs and walnuts).
Pumpkin pie, pecan pie, sweet cream ice cream, vanilla ice cream.