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Christmas vittles

Turkey day is over. What's on the dinner menu for Christmas?

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    1. re: Harters

      Heh heh.

      Verily, Christmas food is typically a reprise of Thankgiving food. At least to my experience.

      1. re: Perilagu Khan

        PK - bear in mind that I am not an American, therefore do not have a November turkey day. Once a year is entirely enough turkey for me.

        :-0

        1. re: Harters

          Once a year is quite enough for me as well, so we rely on a chicken galantine to get us through Christmas together.

          I am curious, are English turkeys of the same variety as the overly breasted, white-feathered, infertile mutations we've bred this side of the Atlantic?

          1. re: JungMann

            I'm not sure whether they are the same variety, JM - but they are as uninteresting as you imply yours are. That said, supermarkets stock premium quality free range or organic birds and that's what we buy. It makes for an expensive meal - our bird for the nine of us will cost around £60 - but we work to the baiss that we wouldnt buy factory raised poultry in the rest of the year, so why would we when it's a feast day. Even so, I find turkey a meat that I don't really enjoy.

            1. re: Harters

              My sister in Glasgow just had a belated "Friendsgiving" Turkey, and she said the turkey was way tastier than ones she was used to here. I asked her what kind it was, but she'd already tossed the packaging.

          2. re: Harters

            I would take turkey over chicken any day- but that's just how I roll. More flavor.

            1. re: Harters

              Harters, I made the third turkey that I have ever made this past Thanksgiving, for variety as well as to please others. Terrible, tasteless stuff - explains the love for gravy.

            2. re: Perilagu Khan

              Not at my house, we generally don't have any of the same dishes. Maybe pecan pie for both some years, or possible a potato gratin but usually we don't duplicate any of the dishes.

            3. re: Harters

              My future in-laws do turkey and ham at each holiday. Always dried out for both. I go for the sides which are also the same. Granted Sunday dinner is much of the same food. They are not very adventurous eaters unless you count scrapple, ponhaus and hog maw etc.

            4. Prime Rib roast, with all the indicated goodies.

              14 Replies
              1. re: mamachef

                Mamachef,
                I usually do a roast "beast" too. Used to always be Prime Rib too, but for the last couple of years, I've done a low and slow roasted whole sirloin. (From Fourunder's instructions from these boards!) We have found it more flavorful (not to mention much more frugal!)
                What are your indicated goodies? I usually do shrimp cocktail, French onion soup gratin, roasted garlic mashed potatoes, gravy and horseradish cream sauce, baby carrots, sometimes green salad, sometimes not, homemade bread, and cheesecake for dessert. I will often look for new ideas for cheesecake to try out, but actually my family prefers a plain Lindy's New York style cheesecake over any fancy ones I have tried. The other desserts some years (and probably this yeat) are platters of different kinds of Christmas cookies. My cookie baking starts next Sunday:)

                1. re: sunflwrsdh

                  What a good reminder about the Sirloin!! I think I just may do that one this year!! Usually I don't squawk the expense, 'cause it is our once-yearly blowout meal, but this year it would do to save a little cash so I can retire by age 90. :) Oh, also last year, someone made a comment about "velvet meat," re the Prime ribs, and it wasn't entirely complimentary, I don't think. :)
                  I start them with cuke/salmon rolls; just mandoline'd cukes, salted and drained, rolled around really thinly-sliced salmon w/ a dabbie of herbed chevre; then usually a clear soup of some kind. Then we head into meat territory, w/ a port or brandy pan juice, served alongside roasted baby potatoes and mini-Yorkshire puddings which we could as easily call garlic herb popovers. (Either name, they hold a TON of gravy, which is all that matters.) I do a sweet kugel to honor my son, who isn't with us anymore - oh, how he loved that stuff, and insisted on calling it "Kubal," even when he knew better, just to annoy me. :) Creamed spinach w/ bacon, and some plain veg or another - Brussels sprouts, string beans w/ roasted garlic, and a salad, usually w/ a cranberry or pomegranate vinaigrette. Yeast rolls that darlin' dotter makes, since for some reason I'm a total failure at those; and her b/f chooses the wines and one or two mixed drinks, but always decent Champagne w/ the salmon rolls. By dessert, we're all stuffed and have a major bzzzzzz on anyhoo, so I toss on a bowl of nuts and the fruit centerpiece, and nobody touches it, ever, so a few hours later I put out a selection of individual pastries that a very talented chef I know makes around the holidays (indy. Tiramisu, ginger cheesecakes, white-chocolate Key lime pie and whatnot) along with the Chanukkah gelt bowl.
                  And then we are done for another year. :) Not to mention over it.
                  I hope everyone has a wonderful holiday season; best to you!!
                  Now, tell about those cookies? What kind, how much?

                  1. re: mamachef

                    Marci

                    Next time you do roast beef, you gotta try Yorkshire Salad. A traditional accompaniment from, erm, Yorkshire but also eaten in the rest of the north of England. Easy peasy - just thinly sliced cucumber and onion, marinated in malt vinegar (you could use other posher ones but it won't be quite right).

                    1. re: Harters

                      Interesting, Yorkshire Salad is very popular here in the Southern U.S. Until now I never heard it called anything other than cucumbers and onions in vinegar.

                      1. re: Harters

                        OMG. I LOVE of the malt vinegar, and have never once thought to try that!! This sounds like a marvelous foil to all the rich vittles, as well. I have had the cukes/onions/vin. combo, usually w/ some herbs and even w/ a sprinkling of sugar - make something v. similar w/ Eastern European spices. But this, your way is going on the menu - and I can knock off w/ the other plainish veg., too! Brilliant! Many thanks!

                        1. re: Harters

                          I practically live on variations of cucumber and onion salad in the summer, but have never used Malt vinegar. I can't wait to try it!

                          1. re: Terrie H.

                            Me either. I usually use balsamic. Yum!

                            1. re: Njchicaa

                              Mostly, I use rice wine vinegar for my cucumber salads. I love sherry vinegar when I add onions or tomatoes to my salads. I don't use balsamic, well, ever.

                              1. re: Terrie H.

                                I like the rice wine vineger for my cukes, too. I put serrano peppers and cilantro in mine.

                        2. re: mamachef

                          OMG, I think this is pretty much me Last Meal meal, with about everything I love. Except for the salmon rolls, just because I've never tried them-I adore cukes and salmon so I suspect I would like those too. Yorkshire puddings are God's own food. I love that you do the kugel for your son, too. We make my grandpa's martinis every time my family gets together, even though he's been gone for a couple of decades. It's amazing how food (or, I guess in our case booze) can invoke memories. They will never be anything other than Grampie's martinis.

                      2. re: mamachef

                        We've served prime rib roast several times in the past, but our families (most of whom don't cook) fall upon it like starved hyenas and decimate the thing. Nobody else makes prime rib, either, I presume for the same reason. So I'm saving the prime rib for just us from now on.

                        1. re: EWSflash

                          Haha, I sprang for a whole beef tenderloin one year and one cousin ate at least half of it, leaving not much for the rest of us. I know where you are coming from!

                          1. re: JTilCT

                            Mr. Grant.....Mary Tyler Moore show. Famous scene. He puts the entire roast on his plate at her dinner party.

                        2. re: mamachef

                          I love that concept but if I serve prime rib on Christmas Day I will have a revolt around the dinner table for breaking tradition. I did change the stuffing that was laden with sausage meat to a sweet potato one and that has not passed approval yet. We also have to have a flaming figgy pudding.
                          Prime rib is delicious and elegant and it is dignified for the occasion.

                        3. Turkey.

                          The last several years I have smoked my "free" Thanksgiving turkey at Christmas and served it with barbeque type sides. Potato salad, slaw, baked beans, etc.

                            1. If the weather cooperates, smoked pork butt, a pot of sausage and peppers, coleslaw, potato salad, sugar and fire glazed bananas for dessert Cold beer in the garage, a little red, Makers, and Chivas on the kitchen counter. With the boring and traditional full meals of Thanksgiving and Christmas Eve, I'm ready to try something different. Hafta think up a coupla of apps still

                              2 Replies
                              1. re: BiscuitBoy

                                Deep-fried chickpeas w/ Cajun spicing would fit right in.....