This will be my last post until after the New Year. My daughter, son-in-law and three grandchildren are going to visit our home and spend about two and a half days here. We are preparing for this. Plus it will be my lovely wife and mine 35th wedding anniversary. So as you can see my plate will be full. (Ya, that is a play on words). Because it will be ( if you have been reading my blog, you will know that I am rather heavy, physically and focus, on food. We really enjoy food around here. My family and extended family have the best heritages. We have sources from all over. This Christmas we will have Turkey, since it is so cheap and we bought several around Thanksgiving. That sounds sort of boring, but it’s not! We are going to have the BEST side dishes, but, isn’t that what makes your dinner? In my last blog I mentioned the traditional English Christmas dinner. I have some snippets from Charles Dickens Christmas Carol. So the rest is up to my computer.
Mrs. Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot; Master Peter mashed the potatoes with incredible vigour; Miss Belinda sweetened up the apple sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a tiny corner at the table; the two young Cratchits set chairs for everybody, not forgetting themselves, and mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped.
--A Christmas Carol by Charles Dickens
For a real old-fashioned Christmas, our thoughts turn to Merry Olde England and the sort of luxurious meal that's straight out of a storybook. Here you'll find a menu that approximates, on a very lavish scale, that on which the Cratchits dined when the Ghost of Christmas Present took Scrooge on his nocturnal visit. It hits all the high notes of traditional English flavors, starting with an appetizer of blue cheese and walnuts, followed by a soup richly flavored with sherry, and then moving on to a magnificent goose, accompanied by apple sauce, mashed potatoes, and Brussels sprouts.
Before the goose, don't forget to pop open your crackers, the traditional English table favor for the holidays. Crackers are a sort of mini-pinata and they're available these days in many US department stores. Two guests holds each end of the paper cracker tube and pull hard. The result is a loud crack as the two halves split, and paper hats and toys fall onto the table. It's quite the done thing to wear your paper hat throughout the meal, and you should also read out the corny jokes that are tucked inside each cracker.
Take a rest break before serving the innovative recipe for trifle with chocolate and fresh cranberries, and then bring out the plum pudding. It should be served with a holly leaf stuck into the top, with warm brandy poured over it at the last minute and set aflame for the ceremonial entrance into the dining room. Each slice is topped with hard sauce, a divine concoction of butter, sugar, and brandy.
If you actually were a subject of Queen Elizabeth II, you'd probably hurry to be finished with your dinner in time to hear Her Majesty's annual Christmas address to her nation. Americans can while away the afternoon nibbling on a tray of blue cheeses, sipping mulled wine, and counting our own blessings. You know what Tiny Tim said.
Canapé of Blue Cheese, Roasted Walnuts with a Caramelized
Onion and Apple Relish
Ingredients:
1 lb. Maytag blue cheese, crumbled
1 cup toasted walnut pieces
1/4 cup heavy cream
Salt
Freshly ground white pepper
2 tbls olive oil
1 cup thinly sliced onions
1 cup julienne Granny Smith apples
Rice wine vinegar
24 rounds French bread (2 inches by 1/4-inch), toasted
Parsley
1 cup toasted walnut pieces
1/4 cup heavy cream
Salt
Freshly ground white pepper
2 tbls olive oil
1 cup thinly sliced onions
1 cup julienne Granny Smith apples
Rice wine vinegar
24 rounds French bread (2 inches by 1/4-inch), toasted
Parsley
Directions :
In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth and season with salt and pepper. In a small sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and apples, season with salt and pepper. Sauté until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar, to taste, and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley.
Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth and season with salt and pepper. In a small sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and apples, season with salt and pepper. Sauté until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar, to taste, and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley.
Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Bouillon of Forest Mushrooms with Oloroso Sherry
Ingredients:
1 lb. Mixed wild mushrooms**
2 x shallots diced
1 x clove garlic, minced
2 Tbls butter
1/2 cup white port
2 quarts water
Salt and pepper to taste
----Garnishes----
Chives finely chopped
Several dashes Osborne aged oloroso sherry
Directions:
2 x shallots diced
1 x clove garlic, minced
2 Tbls butter
1/2 cup white port
2 quarts water
Salt and pepper to taste
----Garnishes----
Chives finely chopped
Several dashes Osborne aged oloroso sherry
Directions:
Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft. Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.
To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.
**such as chanterelles, cepes, black trumpets
Yield: 6 servings
To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.
**such as chanterelles, cepes, black trumpets
Yield: 6 servings
Roast Port Glazed Goose with Tawny Port Gravy
Ingredients:
1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows
Directions:
Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
Port Gravy
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.
Port Gravy
Ingredients:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
Directions:
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine; bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups
Goose Fat Roasted Potatoes
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine; bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups
Goose Fat Roasted Potatoes
Ingredients:
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish
Directions:
Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.
Preheat oven to 400 degrees F. Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof sauté pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the sauté pan, cut side down. Sear on the stovetop for 1 minute, and then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Medium
Whiskey-Braised Apple Sauce
Ingredients:
1 tablespoon unsalted butter
1 1/2 tablespoons chopped fresh ginger (about a 2-inch piece)
6 Granny Smith apples, peeled, cored and coarsely chopped
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup bourbon
Optional: 1/4 pound of butter
1 1/2 tablespoons chopped fresh ginger (about a 2-inch piece)
6 Granny Smith apples, peeled, cored and coarsely chopped
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup bourbon
Optional: 1/4 pound of butter
Directions:
In a saucepan, melt butter and saute ginger for 1 minute. Add apples, brown sugar, cinnamon, salt and bourbon. Simmer uncovered until apples are very tender, about 45 minutes.
Puree in a blender until “apple butter” consistency. To kick it up a notch: whisk in 1/4 pound of butter after pureeing applesauce.
Yield: 6 to 8 servings
Puree in a blender until “apple butter” consistency. To kick it up a notch: whisk in 1/4 pound of butter after pureeing applesauce.
Yield: 6 to 8 servings
Mashed Potatoes
Ingredients:
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
1/4 cup unsalted butter
Freshly ground black pepper
Freshly grated nutmeg (optional)
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
1/4 cup unsalted butter
Freshly ground black pepper
Freshly grated nutmeg (optional)
Directions:
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Buttered Brussels Sprouts
Ingredients:
2 pounds Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened
3 tablespoons unsalted butter, softened
Directions:
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper, to taste.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper, to taste.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
A Fresh Cranberry and Semisweet Chocolate Trifle
Ingredients:
1/2 pound unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/4 cups sugar
4 large eggs
1/2 cup cocoa powder
1 teaspoon baking powder
Pinch salt
1 teaspoon pure vanilla extract
Cranberry Compote, recipe follows
Chocolate Pastry Cream, recipe follows
1 cup heavy cream, whipped
Chocolate shavings, for garnish
1 1/2 cups all-purpose flour
1 1/4 cups sugar
4 large eggs
1/2 cup cocoa powder
1 teaspoon baking powder
Pinch salt
1 teaspoon pure vanilla extract
Cranberry Compote, recipe follows
Chocolate Pastry Cream, recipe follows
1 cup heavy cream, whipped
Chocolate shavings, for garnish
Directions:
Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3-inch loaf pan.
In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth.
Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.
Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack.
Slice the cake into 1/2-inch slices.
To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the cranberry mixture over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.
Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.
----"Cranberry Compote----"
In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth.
Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.
Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack.
Slice the cake into 1/2-inch slices.
To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the cranberry mixture over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.
Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.
----"Cranberry Compote----"
Ingredients:
1 pound fresh cranberries
2 tablespoon grated orange zest
2 teaspoon grated lemon zest
1/2 cup fresh orange juice
6 tablespoons fresh lemon juice
1 cup granulated sugar
2 teaspoon pure vanilla extract
4 cups water
6 tablespoons cornstarch
2 tablespoon grated orange zest
2 teaspoon grated lemon zest
1/2 cup fresh orange juice
6 tablespoons fresh lemon juice
1 cup granulated sugar
2 teaspoon pure vanilla extract
4 cups water
6 tablespoons cornstarch
Directions:
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size non reactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.
Yield: 4 cups
----"Chocolate Pastry Cream----"
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size non reactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.
Yield: 4 cups
----"Chocolate Pastry Cream----"
Ingredients:
1 quart milk
2 cups granulated sugar
6 x ounces semi-sweet chocolate chips
1 teaspoon pure vanilla extract
10 large egg yolks beaten
1/2 cup cornstarch
1/2 cup water
2 tablespoons butter
2 cups granulated sugar
6 x ounces semi-sweet chocolate chips
1 teaspoon pure vanilla extract
10 large egg yolks beaten
1/2 cup cornstarch
1/2 cup water
2 tablespoons butter
Directions:
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
Yield: 8 cups
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
Yield: 8 cups
Plum Pudding
Ingredients:
1/2 lb unsalted butter plus about
2 teaspoon butter; for greasing molds
1 1/3 cup dark brown sugar
3 eggs; beaten
3 tablespoon dark corn syrup
2/3 cup self-rising flour
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon apple pie spice
1 lemon; juice of
1 orange; fine grated rind of
1 lemon; fine grated rind of
4 cup fresh bread crumbs
1 1/3 cup golden raisins
1 1/3 cup raisins
1 1/3 cup currants
1/3 cup chopped mixed citrus peel - (2 ounc; es)
1/4 to 1/2 cup brandy
----JUST BEFORE SERVING----
1 garnish with holly
1 ignite with brandy
Directions:
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.
Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'
Yield: Two 2 lb. puddings.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'
Yield: Two 2 lb. puddings.
Serve with warmed Hard Sauce.
Hard sauce
Hard sauce
Ingredients:
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
Directions:
Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.
Yield: approximately 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.
Yield: approximately 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Blue Cheese Tasting
Ingredients:
1/2 pound English Stilton blue cheese
1/2 pound domestic Maytag blue cheese
1/2 pound Italian gorgonzola blue cheese
1/2 pound French Roquefort blue cheese
1/2 pound Danish blue cheese
1 loaf French bread, sliced 1/4-inch thick and toasted
1 bunch seedless white grapes
8 ounces walnuts
1/2 pound domestic Maytag blue cheese
1/2 pound Italian gorgonzola blue cheese
1/2 pound French Roquefort blue cheese
1/2 pound Danish blue cheese
1 loaf French bread, sliced 1/4-inch thick and toasted
1 bunch seedless white grapes
8 ounces walnuts
Directions:
Divide the cheeses between 8 serving plates. Garnish with the grapes and walnuts. Serve with the croutons.
Yield: 8 servings
Prep Time: 5 minutes
Divide the cheeses between 8 serving plates. Garnish with the grapes and walnuts. Serve with the croutons.
Yield: 8 servings
Prep Time: 5 minutes
Mulled Madeira
Ingredients:
4 bottles Madeira wine
2 cups orange-blossom honey
3 cups water or orange juice
10 whole cloves
1 whole nutmeg
4 x cinnamon sticks
2 x bay leaves
1 x orange";" peel cut in strips
1 cup Cointreau
2 cups orange-blossom honey
3 cups water or orange juice
10 whole cloves
1 whole nutmeg
4 x cinnamon sticks
2 x bay leaves
1 x orange";" peel cut in strips
1 cup Cointreau
Directions:
In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 11 minutes
I know that this is a lot to take in a one time, but it is worth it. I have done all of this for a “special” group of friends. We ate and talked till the wee hours of the morning. It was a very unforgettable night. One that is, if thought out and prepared, is not too hard to put together and worth every last bite. My last bit of information to give to you is, “Merry Christmas to all, and to all a good night”. . Also, have a very healthy and happy New Year! See you in two weeks
Riceah Roni---
In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 11 minutes
I know that this is a lot to take in a one time, but it is worth it. I have done all of this for a “special” group of friends. We ate and talked till the wee hours of the morning. It was a very unforgettable night. One that is, if thought out and prepared, is not too hard to put together and worth every last bite. My last bit of information to give to you is, “Merry Christmas to all, and to all a good night”. . Also, have a very healthy and happy New Year! See you in two weeks
Riceah Roni---
3 comments:
These recipes all sound lovely. I enjoyed flipping through your blog, and I suspect I'll be referring to it often, as I'm always on the lookout for a new dish to make. (My girlfriend loves to hear me talk like that...)
Nice job. Seasons greetings.
AW, now I'm HUNGRY!! Must go eat something...
Come back! I need more stuff to cook!
Wow, my verification word is ajmhumpy which I just think is a very funny word. I need sleep.
Post a Comment