Prev topicNext topicHelp

Topic 79 of 88: Holiday Food - Thanksgiving, Christmas, and more

Fri, Nov 19, 2004 (07:53) | Food Walrus (terry)
What kinds of food are you having over the holidays? Recipes to share?

76 responses total. 

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 1 of 76: Food Walrus (terry) * Fri, Nov 19, 2004 (07:53) * 20 lines
http://sautewednesday.com/

The complete guide to cooking a Thanksgiving turkey, with a few extras
thrown in.


By Bruce Cole - Published 11.16.04



To get in the mood, practice your turkey call: Gobble Gooble.


Fine Cooking Magazine's guide to buying a turkey.


You get what you pay for by the way. Sure heritage turkeys are expensive, but they are so full of flavor that you don't need to brine them. The cult of brining has taken over Thanksgiving preparations, it's practically mandatory that you soak your bird or risk disappointing your dinner guests. We interviewed Harold McGee a while ago and asked him what he thought of the brining. He had this to say, "The way I look at it is what you are doing is making meat that should be better in the first place, tolerable, by adding juices to it. If you imagine your butcher doing that, selling you a piece of meat that's 20% added water, you wouldn't appreciate it, but yet that's basically what you are doing..." Hmmm. We ordered a heritage bird this year so we won't be doing the turkey dunk. But if you insist, here's the now famous Chez Panisse Brine.




 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 2 of 76: Laura McCarthy  (LauraMM) * Fri, Nov 19, 2004 (13:50) * 1 lines
Hmmm... we're thinking of brining a turkey and then deep frying it. I've never had deep fried turkey, but I've heard rave reviews! Also, I know that Guwertuzheimer's or however you spell it, but I really prefer an nice hearty red with my turkey (and as we well know, red wine isn't for meat only!); any suggestions for a nice red wine for thanksgiving dinner?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 3 of 76: Food Walrus (terry) * Sat, Nov 20, 2004 (02:06) * 25 lines
I don't know which red to recommend, but I found this via a google search "Go for a good Riesling or a Pinot Blanc, maybe even a more fruity white from the Loire. Or why not just open that bottle of Champagne you’ve been saving for a special occasion? After all, it is Thanksgiving. Just make sure you choose whites that have enough flavor and acidity to stand up to the food. But for me, it’s RED.

from

http://www.tablewine.com/archiv22.htm

One sample (the lowest priced one)

1998 Borsao, Campo de Borja ($4.99)

Deep cherry, almost magenta, in color with good legs, this wine has a
sweet nose that’s big and floral. On the palate the wine is dry and full
bodied. Its strawberry flavors are straightforward and uncomplicated. The
wine has a nice finish with just a hint of cedar. This wine was wonderful
with the food. The meat and dressing seemed to temper the wine’s
sweetness and enhance the berry flavors. It’s an unbelievable bargain at
this price.


There are 7 other recommendations on this site. Even listed is a more
expensive wine that "Its nose is earthy with some hints of vinyl (like a
new shower curtain).

Think I'll pass on that one!


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 4 of 76: Food Walrus (terry) * Sat, Nov 20, 2004 (02:12) * 9 lines
And there's this from ivillage.com

Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared, and a very aromatic red wine such as pinot noir fits right in and adds its own unique appeal. Generally light in body, with soft texture as a counterpoint to its lovely aroma, pinot noir is easy to love, especially among the many flavors of Thanksgiving.

Every year in November, the first wine of the harvest in the Beaujolais region in France makes its way to market. The wine -- Beaujolais Nouveau (literally "new Beaujolais") is as fresh and appealing as its name. Made of the Gamay grape, this fresh, purple wine is all fruit and no pretension, and well complements Thanksgiving fare. And, as it can be enjoyed slightly chilled, it is likely to please those who favor white wines too.

For those who like their red wines hearty and full of flavor, a Syrah will nicely balance even the most flavorful and spicy Thanksgiving fare. Whether from the Rhone Valley in France, California or Australia (where they are called "Shiraz"), they offer great depth of color and flavor, with a decidedly peppery note that many find delicious. Similarly, the all-American zinfandel is a sturdy red wine with lots of spice on its own to satisfy the hunger for lots of flavor to go with the meal. 



 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 5 of 76: Food Walrus (terry) * Sat, Nov 20, 2004 (02:15) * 15 lines
And one more bit of advice from http://netscape.lhj.com

The Reds
Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn't stop there. Consider any of the following:


Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them.

Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia.

Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes.

Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled.



 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 6 of 76: Laura McCarthy  (LauraMM) * Sat, Nov 20, 2004 (17:46) * 1 lines
very good choices. Zinfandel is a bit hearty, like a cab. I really enjoy a nice pinot noir. Good choice also inexpensive is Meridien Pinot Noir, but stay away from their merlot, not very good. Another good Pinot Noir, but I have a hard time finding it is in fact called Vampire from Transylvania, Romania. It is really a good wine. Would work very well with turkey.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 7 of 76: Marcia  (MarciaH) * Sun, Nov 21, 2004 (20:10) * 1 lines
Deep fried turkeys... we're having an srgument about it. Is it as greasy as it sounds? 

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 8 of 76: Laura McCarthy  (LauraMM) * Mon, Nov 22, 2004 (08:43) * 1 lines
I've never had deep-fried turkey, but I've been told it's not at all greasy, but really moist! I'm hoping to brine my turkey (we'll have two) with oranges, garlic, brown sugar, salt, clove, nutmeg and some other herb that grabs my fancy.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 9 of 76: Food Walrus (terry) * Mon, Nov 22, 2004 (11:44) * 1 lines
Never had a deep fried turkey, but it looks like deep friers are jumping off the shelves at Home Depot. Big stacks of 'em by the checkout stands.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 10 of 76: visitor  (visitor) * Tue, Nov 23, 2004 (19:55) * 3 lines
"Deep fried turkeys...Is it as greasy as it sounds?"

Only if they are fried at too low of a temp, or possibly if they aren't brined.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 11 of 76: Wolf  (wolf) * Tue, Nov 23, 2004 (21:24) * 1 lines
deep-fried turkeys are not greasy--suprisingly, they're very juicy and packed with flavor. we've been frying ours for several years now and i won't go back to roasted.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 12 of 76: Food Walrus (terry) * Wed, Nov 24, 2004 (14:46) * 1 lines
What type of cooking gear do you use for this task, wolfie?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 13 of 76: Wolf  (wolf) * Thu, Nov 25, 2004 (10:36) * 7 lines
we have the deep fryer deal (the big one heated with propane), peanut oil, and a secret injection recipe. the hardest part is waiting for the oil to heat up (do be careful not to fill your fryer to the top with oil--it will cause a fire because you don't leave enough room for the turkey (water/oil, etc. rises when something is added) and the oil spills over). the best thing to do is to fill your pot with water, add the turkey, and see if it overflows. if not, remove the turkey and draw a line on the outside of the pot indicating the amount of water you used. then when you fill with oil, the problem of overflowing has been prevented.

once the oil is heated, it takes about 5 mins per pound of bird.....you can fry everyone's bird in the time it would take to wait for a roasted one from the oven.

we also use an oil syphoning gadget to help filter the oil for reuse later on. your bird is placed on a rack and lowered into the oil (most turkey fryers come with this already). you'll also need a heavy duty cooking thermometer to check the oil temp. be careful if it's windy outside, we set up wind blocks to keep the propane from going out.

Happy Turkey Day, y'all!!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 14 of 76: Food Walrus (terry) * Thu, Nov 25, 2004 (11:18) * 7 lines
Secret Injection Recipe? Is this one of your military maneuvers? Sounds like s secret op to me.

Good tip on the overflow operation.

What's the maximum tempeture that you have to watch for with your cooking thermometer?

The other night we had winds up to 50 mph. Wouldn't have been a good night for propane cooking.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 15 of 76: Marcia  (MarciaH) * Tue, Feb 22, 2005 (21:30) * 3 lines
Getting the oil hot enough is the secret. Many thanks.

OK, who gets to eat all that crispy skin??? Is that as good as roasted, too?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 16 of 76: wer  (WERoland) * Thu, Oct 27, 2005 (08:51) * 1 lines
Okay, outside of turkey, what else is a must have Thanksgiving or Christmas food?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 17 of 76: Food Walrus (terry) * Sat, Oct 29, 2005 (10:07) * 11 lines
cranberry sauce
dressing
mashed potatoes
fried okra (optional)
rolls
butter
hot apple cider
coffee
pumpkin pie

What did I miss?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 18 of 76: Marcia  (MarciaH) * Sat, Oct 29, 2005 (20:27) * 3 lines
corn !!! Terry forgot the corn either creamed or on little cobs. Whem I was growing up we always had creamed pearl onions but no one seems to enjoy them anymore.

Giblet gravy. Mine is really tasty.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 19 of 76: Wolf  (wolf) * Sun, Oct 30, 2005 (09:40) * 1 lines
i put a roast in the crock pot for christmas and make spaetzle (german noodles) to go with. thanksgiving is fried turkey (and who cares about the sides, fried turkey is the bomb)...ok, cranberry sauce, corn, PUMPKIN PIE (yummy) and some sweet potatoes.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 20 of 76: Food Walrus (terry) * Sun, Oct 30, 2005 (10:33) * 1 lines
We're having all this today.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 21 of 76: Cheryl  (CherylB) * Wed, Nov  2, 2005 (09:56) * 1 lines
I've always associated squash, butternut or hubbard with Thanksgiving. I also love cranberry orange relish. 

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 22 of 76: Marcia  (MarciaH) * Wed, Nov  2, 2005 (15:16) * 1 lines
you can have my squash but I make an excellent cranberry orange relish. It is my favorite too. It goes great in peanut butter sandwiches !

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 23 of 76: Wolf  (wolf) * Wed, Nov  2, 2005 (21:04) * 3 lines
what's hubbard?

never heard of cranberry orange relish.....do you have a recipe or can i buy it somewhere?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 24 of 76: Food Walrus (terry) * Thu, Nov  3, 2005 (04:34) * 2 lines
hubbard is an old mother, not. It's a type of squash.
Don't ask me to describe it, I'll leave it to wer o' land.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 25 of 76: Food Walrus (terry) * Mon, Nov  7, 2005 (22:31) * 1 lines
Who will be the first to get a turkey?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 26 of 76: Wolf  (wolf) * Tue, Nov  8, 2005 (19:10) * 1 lines
i dunno but t-day is week after next! gotta give time for those birds to thaw!!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 27 of 76: Marcia  (MarciaH) * Sun, Nov 13, 2005 (17:54) * 3 lines
Since all of my recipes went with the stuff stolen from my house, I'll have to hunt up a recipe for the orange cranberry relizh but essentially you add sweet naval oranges cut into sections to the grinder at regular intervals as you gring the whole cranberries. I am pretty sure there is a recipe on the bag the cranberries come in. Add desired sweetener to taste.

No turkey for us since there are only two of us. We dine out. I may have to cook one for Christmas, though. Most of our favorite haunts are closed that day.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 28 of 76: Food Walrus (terry) * Sun, Nov 13, 2005 (21:06) * 49 lines
Is it anything like this?

Corn Relish
Your Guide, Diana Rattray From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!

Recipe for a tasty corn relish.

INGREDIENTS:

* 1/3 cup white vinegar
* 1/2 cup sugar
* 1/4 teaspoon dry mustard
* 1/4 teaspoon turmeric
* 1 1/4 cups whole kernel corn, yellow
* 1/4 cup diced onion
* 2 tablespoons sweet red bell pepper
* 2 tablespoons sweet green bell pepper

PREPARATION:
Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold.
Makes 1 1/4 cups of corn relish.

or is it more like this?

INGREDIENTS:

* 3 cups fresh whole cranberries
* 1/2 cup sugar
* 2 tablespoons finely grated orange zest
* 1/2 cup water

PREPARATION:
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.
Makes 2 cups.

or more like this?

INGREDIENTS:

* 1 lb Cranberries, raw
* 3 Oranges, seeded, but not peeled
* Granulated sugar to taste

PREPARATION:
Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar.
Serves 8.


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 29 of 76: Marcia  (MarciaH) * Sun, Nov 13, 2005 (22:08) * 11 lines
the latter ! that is exactly what it is. You can make it with Splenda if you want low cal or Honey for the natural taste of the outdoors.

as Terry writes

* 1 lb Cranberries, raw
* 3 Oranges, seeded, but not peeled
* Granulated sugar to taste

PREPARATION:
Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar.
Serves 8.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 30 of 76: Marcia  (MarciaH) * Sun, Nov 13, 2005 (22:09) * 1 lines
Oh - make that relish a day or so ahead of time so the sugar can get into the cranberries and the flavors can "marry"

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 31 of 76: Marcia  (MarciaH) * Sun, Nov 13, 2005 (22:32) * 22 lines
Here is another variation if you dislike cirtus:

Cranberry, Apple, and Walnut Relish

From View Cooking Light Menu

Three days ahead: Make this relish up to 3 days ahead, then store it in the refrigerator. Walnuts add a slight crunch and richness.

1 cup sugar
1/2 cup cranberry-apple juice
1 pound fresh cranberries
4 cups diced peeled Granny Smith apple (about 1 pound)
2/3 cup coarsely chopped walnuts

Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.
Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours.

Yield: 4 cups (serving size: 1/3 cup)

NUTRITION PER SERVING
CALORIES 121(25% from fat); FAT 3.3g (sat 0.2g,mono 0.7g,poly 2.1g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 2mg; FIBER 2.1g; IRON 0.3mg; CARBOHYDRATE 23.2g


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 32 of 76: Lucie  (alyeska) * Mon, Nov 14, 2005 (02:35) * 1 lines
Sounds good to me.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 33 of 76: wer  (WERoland) * Mon, Nov 14, 2005 (16:00) * 3 lines
Well, here's what we're doing at work for Thanksgiving (and probably Christmas, too)

http://www.tuscanymarketandvineyard.com/thanksgivingmenu.html

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 34 of 76: Marcia  (MarciaH) * Mon, Nov 14, 2005 (16:28) * 3 lines
Lemon – Ginger Cranberry Sauce with Apples

that sounds soooooo good...! I am guessing that recipe is out of the question here.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 35 of 76: Marcia  (MarciaH) * Mon, Nov 14, 2005 (16:30) * 1 lines
I'd eat fresh ginger in just about anything.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 36 of 76: Wolf  (wolf) * Mon, Nov 14, 2005 (18:38) * 1 lines
i'm hungry!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 37 of 76: wer  (WERoland) * Mon, Nov 14, 2005 (20:15) * 1 lines
Well, as soon as I write one for it, I'll see what I can do about passing it along...I'm basing it on a jell-o I do for the family that I make with the lemon-ginger-apple juice from Central Market.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 38 of 76: wer  (WERoland) * Mon, Nov 14, 2005 (20:16) * 1 lines
Or, I guess I could compose it on here, ask for feedback, and then use that one for work saying I already had one...hmmm...

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 39 of 76: Wolf  (wolf) * Mon, Nov 14, 2005 (20:21) * 1 lines
hmmmmm *scratches chin* decisions decisions! c'mon, can we be your test kitchen?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 40 of 76: Marcia  (MarciaH) * Mon, Nov 14, 2005 (21:14) * 1 lines
Oh please! I am very used to using fresh ginger. Is that the form you are planning on using? I use a potato peeler to get very thin slices and to peel the root. I'd love to help trouble shoot this little project.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 41 of 76: wer  (WERoland) * Mon, Nov 14, 2005 (21:44) * 1 lines
Yep, everything fresh...cranberries, ginger, lemon juice and lemon zest, and Granny Smith apples. Although, there might be some dry things in there, too, just to add a little depth.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 42 of 76: Marcia  (MarciaH) * Tue, Nov 15, 2005 (13:12) * 1 lines
You could alaways add a little dried mincemeat. I love that flavor and have beebn known to add it to all sorts of things from raisin sauce to ham glaze.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 43 of 76: wer  (WERoland) * Tue, Nov 15, 2005 (21:52) * 9 lines
Well, first test was done with:
1/2 cup of lemon juice
1/2 cup of water
1 cup of sugar
1 Granny Smith apple
12 oz fresh cranberries
1 inch piece of ginger, grated

Will have to see what it tastes like in the morning.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 44 of 76: wer  (WERoland) * Wed, Nov 16, 2005 (22:03) * 1 lines
Well, those I've had try it, like it. It is fresh tasting, very crisp and clean, and tart. Should cut through any fatty foods well, and be a good compliment, although I will probably tweak the final batch a little anyway, as I'd like it smoother in taste with just a little more depth.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 45 of 76: Marcia  (MarciaH) * Thu, Nov 17, 2005 (00:18) * 1 lines
Yes ! That tartness is what cleans the palate and makes the meal all the more tasty. Well done. Grated Ginger. Hmmm never thought of grating it.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 46 of 76: Marcia  (MarciaH) * Thu, Nov 17, 2005 (00:22) * 1 lines
Speaking of fresh ginger, it is fantastic, I hear, for fighting motion sickness. Just nibble on a "knuckle" of it.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 47 of 76: Paul Terry Walhus  (paul) * Thu, Nov 17, 2005 (12:01) * 1 lines
Still looking for folks thawing out their turkeys? Progress? Too soon?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 48 of 76: Wolf  (wolf) * Thu, Nov 17, 2005 (19:41) * 1 lines
no turkey at my house yet...

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 49 of 76: Marcia  (MarciaH) * Thu, Nov 17, 2005 (20:43) * 1 lines
Do NOT leave your turkey on your counter overnight to thaw. Thaw it for a few days in your refrigeaqtor. I'd not try to thaw mine until Tuesday or Monday at the earliest for a really big bird. It often takes 2 or so days to thaw this way and is the only really safe way to do it.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 50 of 76: Wolf  (wolf) * Thu, Nov 17, 2005 (21:09) * 1 lines
marcia is sooo right about that! make sure you put your bird on a big enough platter while in the fridge to catch any wayward juices too.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 51 of 76: wer  (WERoland) * Tue, Nov 29, 2005 (08:51) * 3 lines
Okay, next round of research...

What food's say, Christmas, to you?

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 52 of 76: Food Walrus (terry) * Wed, Nov 30, 2005 (09:15) * 1 lines
eggnog for openers.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 53 of 76: Wolf  (wolf) * Thu, Dec  1, 2005 (21:32) * 1 lines
roast

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 54 of 76: Marcia  (MarciaH) * Fri, Dec  2, 2005 (15:25) * 3 lines
Hmmm if it is a Dickens theme, it must be roast goose. Since we often eat out on Thanksgiving, I'll be doing the turkey for Christmas. Or ham as i have been told others have made because the leftovers are more versatile.

How did the ginger cranberry stuff go over? It sounded fantastic.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 55 of 76: wer  (WERoland) * Fri, Dec  2, 2005 (22:08) * 1 lines
It was well received. Used it to make a cranberry-blueberry-pine nut compote with that was pretty yummy, too.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 56 of 76: Food Walrus (terry) * Sat, Dec  3, 2005 (11:40) * 3 lines
The turkey was so good, Christmas needs to be a rerun. Turkey, gravy, mashed potatoes, dressing, cranberry sauce, and rolls.

Thanksgiving's meals this year were great.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 57 of 76: Marcia  (MarciaH) * Sat, Dec 10, 2005 (01:03) * 1 lines
Oh yes! Everything sounds great. Excellent news about your compote. It sounded exquisite.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 58 of 76: Food Walrus (terry) * Sat, Dec 10, 2005 (08:46) * 5 lines
Here's a website with just Christmas recipes.

http://christmas.allrecipes.com/

Martha Stewart, on her show Martha, had a delicious recipe for home made crackers with lots of cheese in them. http://marthastewart.com

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 59 of 76: Marcia  (MarciaH) * Fri, Dec 16, 2005 (17:16) * 3 lines
Ugh! Someone actually WATCHES Martha??!

I'll pass on that one.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 60 of 76: wer  (WERoland) * Fri, Mar 24, 2006 (22:04) * 2 lines
Okay, taking suggestions on what should be on my Mother's Day brunch
buffet.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 61 of 76: Food Walrus (terry) * Fri, Mar 24, 2006 (23:31) * 61 lines

Marinated Vegetable Grill
2 cups fruity olive oil
1 cup dry white wine
1/2 cup Balsamic vinegar
8 medium garlic cloves, crushed
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 T. dried
1 t. salt
1 t. freshly ground black pepper
8 small new red potatoes
1 bunch (8) baby carrots (with green tops)
8 Japanese eggplants, cut in half lengthwise

Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and
pepper in a bowl. Let stand covered for 1 hour.Put the potatoes, carrots
and eggplants in a large container (with a leakproof top, such as
Tupperware).. Pour the oil-wine mixture over the vegetables, cover and
shake gently to distribute the marinade. Marinate the vegetables for
several hours, but preferably overnight. Preheat the oven to 400F.Remove
from marinade (reserve marinade) and spread in a roasting pan.Roast the
vegetables for 1 hour, basting once or twice with reserved marinade.Test
for doneness, adding a few minutes if necessary. Serves 8.

and

Chocolate Pudding Cake
1 cup flour
2 t. baking powder
1/2 t. salt
2/3 cup sugar
1/2 cup milk
1 square unsweetened chocolate, grated (1 ounce)*
1/2 cup chopped nuts**
2 T. melted butter
1 t. vanilla extract

Topping
1/4 cup white sugar
1/2 cup brown sugar
3 squares (3 ounces) unsweetened chocolate, grated,
or 3 T. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla
1 cup boiling water

Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate,
nuts, butter, vanilla, and blend well. Pour mixture into a greased baking
dish.*** Combine sugars, chocolate, salt and vanilla, and spread evenly
over first mixture. Pour the boiling water over this but do not stir. Bake
in a moderate oven, 350F, for 1 hour, until the cake that rises to the top
tests done.**** There will be a layer of fudge sauce beneath. Can be
served warm or cold, with or without cream.* I further reduce fat content
by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. ** I
omit the nuts...to reduce fat and also because we prefer it without nuts,
but if you're so inclined, walnuts work with this.*** When I cook this in
the microwave, I use an 8" square glass or Corningware dish.**** If using
the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for
your own particular nuker), turning quarter way around halfway through the
cooking time (or use lazy susan).


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 62 of 76: Food Walrus (terry) * Fri, Mar 24, 2006 (23:31) * 2 lines
the above from http://www.gcards.com/mothersday/recipe.html


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 63 of 76: Food Walrus (terry) * Fri, Mar 24, 2006 (23:38) * 120 lines
And a couple of more

Easy Eggs Benedict

4 English muffins, split
Butter, softened
8 sl Canadian bacon, cooked
8 Poached eggs

ORANGE HOLLANDAISE SAUCE

2 c Fresh orange juice
1 c Unsalted butter
1/2 ts Salt


Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached egg,
and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: Place the
orange juice in a saucepan and bring it to a boil. Reduce the heat and
simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4
cup syrup. Set it aside. In another saucepan, melt the butter in a thin
stream. Process a few more seconds, until thick. Serve immediately. Makes
2 cups; serves 4."


Mother's Day Apple Almond Pancakes

1/2 c Whole-wheat flour
1/2 c Unbleached flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs, separated
4 tb Oil
1/2 c Buttermilk
1/2 c Apple Juice
1/4 c Chopped almonds

Combine flours, sugar, baking powder, and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk, and apple juice.

Stir into flour mixture with nuts until all ingredients are moistened (do
not over stir).

Beat egg whites until stiff and fold into batter.

Spoon onto a hot,greased griddle and turn once when bubbles appear.

Makes 8 to 10 pancakes.

French Toast with Brandied Lemon Butter


4 Eggs
2 tb + 1 ts sugar
1/2 ts Salt
1 c Whole milk
1/4 ts Vanilla extract
12 Thick slices of bread
Butter
Powdered sugar, optional
Brandied Lemon Butter:
1/2 c Butter
1 c Sugar
Juice of 2 lemons
4 ts Grated lemon rind
3 oz Brandy

In a shallow dish, beat eggs, sugar, salt, milk and vanilla.

Soak bread in the above mixture.

Heat butter over medium high heat and cook each slice of bread until
slightly brown on each side.

Serve with brandied lemon butter and lemon slices. Sprinkle with powdered
sugar, if desired.

For Brandied Lemon Butter:

Melt butter over low heat. Spoon off any foam that forms.

Pour into a dish, leaving behind any sediment in the pan.

Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.

Pour over hot french toast.



Easy Mother's Day Breakfast Pizza

6 Eggs
8 oz Mozzarella Cheese, grated
1 1/2 c Milk
1 Onion*
Salt and Pepper, to taste
1 md Green pepper, ringed
Mushrooms
1 Pizza crust
Olive oil *chop up 1/4 of the onion and make onion rings out of
the remaing 3/4. Prepare your favorite pizza crust and get ready to bake,
as a regular pizza. Make sure that you have a fairly high ridge, as the
there is a lot of mixture, and it is fairly watery.

Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper.
Mix gently.

Lightly brush olive oil over the pizza base.

Pour mixture over the crust. Place green pepper, onion rings, and
mushrooms over the top of the pizza.

Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown
and egg mixture is set.

http://www.twilightbridge.com/hobbies/festivals/mother/breakfast.htm#Easy%20Eggs%20Benedict


 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 64 of 76: Food Walrus (terry) * Fri, Mar 24, 2006 (23:41) * 16 lines
And a few more on this page:

http://www.razzledazzlerecipes.com/mothersday/recipes.htm

Quick Sticky Buns Recipe
Glazed Blueberry Breakfast Rolls Recipe
Marshmallow Fondue Recipe
Apple Pancakes Recipe
Lemon-Pecan Sunburst Coffeecake Recipe
Chocolate Coffee Cake Recipe
Chocolaty Strawberry Finger Crêpes Recipe
Cheese-Bacon Soufflé Recipe

Creme Brulee French Toast Recipe




 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 65 of 76: Marcia  (MarciaH) * Sun, Mar 26, 2006 (13:29) * 4 lines
For anyone who looks at that recipe for chcolate pudding cake and shudders with disgust, try it. I made that for years and years almost weekly. There is no fat in it (unless in the topping and you can whiz up some non-fat topping if you wish) but there IS a lot sugar. I agree it is a perfect desert for Mother's Day.

The only thing I can think to suggest is that you include enough protein. This mother needs a lot to run on, not sugar. Add some fruit for cleansing palates.
Soft cheeses like brie are also welcome. Way too much to eat with Terry's suggestions but we like to give you options.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 66 of 76: Wolf  (wolf) * Mon, Mar 27, 2006 (20:16) * 1 lines
didn't know there was a specific menu for mom's day....we just took her out (same as the pups do for me now).

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 67 of 76: Marcia  (MarciaH) * Wed, Mar 29, 2006 (18:24) * 1 lines
My mom used to say she'd eat just about anything as long as she did not have to do the cooking. I know that feeling.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 68 of 76: Wolf  (wolf) * Wed, Mar 29, 2006 (18:29) * 1 lines
me too!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 69 of 76: wer  (weroland) * Sun, May  7, 2006 (15:30) * 22 lines
Here's what was finally decided upon for Mother's Day brunch:

Spinach & Strawberry Salad -- $6.49
Baby spinach, sliced mushrooms and strawberries with a light herbed yogurt and feta dressing, topped off with a chevre filled strawberry.

Piatti rimescola -- $6.99
Your choice mixed into two fluffy scrambled eggs, accompanied by fried tomatoes, fresh cantaloupe and blueberries, as well as focaccia triangles:
Canadian bacon and Swiss cheese
Italian sausage and grilled Portabellos
Prosciutto and shallots

Chicken or Beef Fajita Breakfast Pizza -- $7.99
Eggs, grilled chicken or flank steak, roasted peppers, grilled onions, fresh tomatoes, cheddar and jack cheeses on our famous pizza crust, with sour cream and salsa on the side and jalapenos on request.

Cornbread, Cranberry and Pecan Pancakes -- $7.99
Accompanied by orange butter, maple syrup, bacon or sausage links, and two scrambled or poached eggs.

Tropical French Toast -- $8.49
Rustic bread soaked in a spiced vanilla batter then perfectly toasted and served with cream cheese and an Amaretto-macerated dried cherry, pineapple, kiwi and strawberry fruit dice. Bacon or sausage links round out the plate.

Uova e salmoni -- $11.99
Our own blasted salmon and pesto asparagus served with two poached eggs and crostini topped with brie!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 70 of 76: Wolf  (wolf) * Tue, May  9, 2006 (10:08) * 1 lines
oohhh fried tomatoes, yummy!

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 71 of 76: Food Walrus (terry) * Thu, May 11, 2006 (18:36) * 1 lines
Breakfast pizza! That's awesome, and novel. Yum.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 72 of 76: Marcia  (MarciaH) * Thu, May 11, 2006 (20:48) * 1 lines
Lucky mom ! Great choices. Since I again share the weekend with the kid's birthday who made me a mom in the first place, I think we will hold off celebrating until next week when I will be a whole lot closer.

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 73 of 76: wer  (WERoland) * Sat, Dec  2, 2006 (19:10) * 1 lines
Christmas menu time again...just can't seem to come up with any real winners on my holiday menus...hmmm...

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 74 of 76: wer  (WERoland) * Thu, Jan 11, 2007 (12:46) * 2 lines
Which I guess was okay in retrospect, as we closed before then.
*sigh*

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 75 of 76: wer  (WERoland) * Tue, Mar 20, 2007 (14:18) * 1 lines
Just as an exercise for the old brain, I'm trying to think up a Cajun Easter Brunch menu...

 Topic 79 of 88 [food]: Holiday Food - Thanksgiving, Christmas, and more
 Response 76 of 76: Paul Terry Walhus  (paul) * Tue, Mar 20, 2007 (15:16) * 2 lines
Easter Buffet Cajun Talapia, roasted Herb Chicken, cajun taters, assorted pies, cakes and cobblers and ?

Prev topicNext topicHelp

food conference Main Menu
Thanks!