Author Topic: Holiday Menus  (Read 39102 times)

Offline Front-Ranger

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Re: Holiday Menus
« Reply #120 on: November 23, 2011, 01:35:16 am »
On track with the Thanksgiving prep! I always work backwards. Completed a cranberry mincemeat pie today. I wanted a low-key pie that wouldn't compete with the pumpkin pie my daughter in law is bringing over. I think this is perfect...and so easy!

Also completed some side dishes: spiced peaches and sweet/sour onions. Obtained brussels sprouts, which I will roast, and all ingredients for the stuffing.

Potential problem: the 20-lb turkey that has been defrosting in the garage since Thursday night is still rock hard! I won't get my feathers ruffled over this.

I made a lot of progress tonight. I cleaned the entire kitchen, put a leaf in the table, cleaned and dusted the dining room, decorated, and prepared the stuffing and a couple of side dishes. Also, the turkey has thawed. I cleaned it out and it is now brining. My son polished the silver, dispatched a whole pomegranate whose seeds will be used in the salad, and promised to shut down the sports supply store that is our front foyer. I'm totally ready for Thanksgiving!!!!!
May 2019 be better for us all.

Offline Sason

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Re: Holiday Menus
« Reply #121 on: November 23, 2011, 11:36:31 am »
Sason, pumpkin pie is so de rigeur here that it is almost religious!


Yeah, I kinda figured that. That's why I wanted to try it!

They waitress did look a bit puzzled when I said to Linda, "Oh, they have pumpkin pie on the menu, I've never tried that."

Linda gave me a look and told the waitress, "She's from Sweden".  :laugh: :laugh:

Düva pööp is a förce of natüre

Offline serious crayons

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Re: Holiday Menus
« Reply #122 on: November 23, 2011, 09:05:20 pm »
I tried pumpkin pie for the first time when I was in Chicago last week.

It reminded me a lot of a Swedish cake called 'mjuk pepparkaka', "soft gingerbread'. Same spices.

I'm glad I tried it, but I don't feel like I need to have it again.

I'm surprised pumpkin pies aren't popular where you live. Pumpkins are definitely a cold-climate crop, and since they're kind of sweetish, so to speak, you'd think they'd be a natural for pies in every culture.


I'm going to a friend's gathering and bringing roasted cranberry sauce from Saveur: . A friend of mine had Thanksgiving a week early, made this, and she and her daughter both said it was really good. So I'm counting on their expertise.



Offline Meryl

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Re: Holiday Menus
« Reply #123 on: November 23, 2011, 09:48:30 pm »
I'm making the stuffing tomorrow, and I found a recipe for making it in the crockpot.  A good idea, I think.  It'll free up the oven and also stay nice and moist.  It's also from the Calgary Herald, so how great is that?  8)

http://www.food.com/recipe/crock-pot-stuffing-49609

Crock Pot Stuffing

By Dib's on December 22, 2002

    Prep Time: 10 mins
    Total Time: 3 hrs 10 mins
    Servings: 10


"Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas."

Ingredients

        2 cups chopped onions
        1 1/2 cups thinly sliced celery
        1 cup diced tart apples, peeled and cored
        1/4 cup butter
        1 tablespoon ground sage
        1 teaspoon ground marjoram
        1 teaspoon salt
        1 teaspoon pepper
        1/2 teaspoon savory
        1/2 teaspoon thyme
        12 cups lightly toasted bread, cubes
        1/4 cup fresh parsley, chopped
        1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

Directions

    In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
    Stir in sage, marjoram, salt, pepper, savory and thyme.
    Combine vegetable mixture with the bread cubes and parsley.
    Toss well.
    Pour stock over mixture, tossing well.
    Spoon into your crock-pot.
    Cover and cook on high for one hour.
    Reduce to low and continue cooking for 2-3 hours, stirring every hour.
    As stated, for vegetarians use vegetable stock.

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Offline Front-Ranger

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Re: Holiday Menus
« Reply #124 on: November 24, 2011, 01:06:54 am »
What a great idea! Thanks for sharing it!
May 2019 be better for us all.

Offline Sason

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Re: Holiday Menus
« Reply #125 on: November 24, 2011, 03:05:38 pm »
I'm surprised pumpkin pies aren't popular where you live. Pumpkins are definitely a cold-climate crop, and since they're kind of sweetish, so to speak, you'd think they'd be a natural for pies in every culture.


I'm going to a friend's gathering and bringing roasted cranberry sauce from Saveur: . A friend of mine had Thanksgiving a week early, made this, and she and her daughter both said it was really good. So I'm counting on their expertise.




Pumpkins are a fairly new phenomenon in Sweden. There were starting to make an appearance at the same time as Halloween stuff about 10 years ago. A cultural import for commercial reasons entirely.

Since then I've seen several recipes with pumpkin, soups among others. I don't recall any pie recipes, though.
I think pie has another cultural significance in the US than in Sweden.

I once made a cake with pumpkin in it. It was no big hit.

Düva pööp is a förce of natüre

Offline southendmd

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Re: Holiday Menus
« Reply #126 on: December 25, 2011, 01:04:47 am »
Here's the menu for Christmas in the South End this year:

Breakfast

Tangerine juice mimosas
Buttermilk waffles from scratch
Extra-thick country bacon from the Ozarks--a special Christmas present
Wicked strong lattes

Dinner

My friend Laurence's world-famous chopped liver with whole wheat toasts and cornichons
A very ripe and gorgeous Brillat-Savarin triple creme cheese that is like buttah
Manhattans with Woodford Reserve bourbon

Roast rack of lamb, very rare, with juniper berry, garlic, rosemary, dijon mustard crust
Joey's Cape Cod Eastham turnip and potato puree
Little haricots verts sauteed with shallots
For wine, a Cotes de Ventoux from Provence

Lynne will join us for dessert:
My mom's homemade mincemeat pies infused with brandy
Joey's homemade fruitcake
Espresso
Dark chocolate-covered figs
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Offline Meryl

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Re: Holiday Menus
« Reply #127 on: December 25, 2011, 02:15:16 am »
Booking my flight now....!  :P  :D

Ich bin ein Brokie...

Offline southendmd

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Re: Holiday Menus
« Reply #128 on: December 25, 2011, 09:38:04 am »
I'll gladly set an extra place for the Priestess!
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Offline Sason

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Re: Holiday Menus
« Reply #129 on: December 25, 2011, 10:27:10 am »
Your menu sounds out-of-this-world YUMMY, Paul!!!

Düva pööp is a förce of natüre