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Holiday Menu 2012

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What are your traditional holiday menu items? Are you trying anything new this year?

An entire tin of Peppermint Bark.

This year, I'm trying NOT to eat the whole thing again.

My sons are at school too far away to come home for Thanksgiving, so they tend to want turkey for Christmas.  My mother likes something different, though; I think we'll have a not-enormous turkey plus a small tenderloin roast.

Traditional sides:  couple-three vegetable options, cranberry sauce, the Starch Trinity (rice, potatoes, rolls).  My mother's wonderful apple cake for dessert, maybe with melted cheese . . .  Oh, my, I need to get to work.

While Thanksgiving is always traditional, Christmas is always something different, though oysters are involved in some aspect.  This year is beef Wellington with peppercorn sauce, fried oysters, cranberry blue cheese salad, and pommes Anna.  Sticky toffee pudding is becoming a traditional dessert but we'll have others too.

Our big tradition is tamales for Christmas morning breakfast. 14 people coming over this Saturday for our annual tamale making party.

Outdoor Girl:
Christmas dinner is very similar to Thanksgiving dinner for my family.  With Thanksgiving back in October for us Canadians, it is over two months since we had turkey so it isn't so bad to do it again.   :)

The biggest difference is the dessert.  Instead of pumpkin pie, we always had a Christmas pudding.  After my Mom died, I found out no one but me liked it so I started making raspberry pie, instead, and also serve an assortment of Christmas cookies.

Christmas breakfast is homemade chelsea buns.  You prep the pans with butter, brown sugar, pecans and glazed cherries.  Then you make bread dough, roll it out after the first rise and butter it, add brown sugar, cinnamon and raisins then roll it up and cut it into about 1" pieces, which are then placed in the pan cut side up and down.  Let them rise a bit then bake them.  Flip them out of the pan and they are all glisteny and golden brown.  And if you are lucky, you had enough butter and brown sugar that some of it runs off into a little puddle of sticky toffee under the cooling rack that the baker gets to eat with a spoon.   :)  I make these ahead and freeze them.


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