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Holiday Menus
Front-Ranger:
Happy Christmas Eve Eve! I'll bet I know what a lot of my friends are doing at this time...cooking, prepping and being domestic gods and goddesses! A funny thing happened as I was reviewing this thread. I was going to write "I think I'll make a different kind of pie this year...mincemeat." But then I noticed that I have made mincemeat pie of one kind or other at least two times before and written about it!! I will certainly put shavings of crystallized ginger over the top of the vanilla ice cream on the pie as Paul suggested lo these many years ago!
So far I have made the cornbread for the stuffing (a turkey is brining in the garage) and I just may cook the stuffing in the crock pot as Meryl suggested. I've also made the cranberry dressing. Susan Stamberg's mother in law's cranberry dressing, whose recipe she repeats every year on NPR as a tradition. I've made the pastry for the mincemeat pie and I'm working on lemon shortbread cookies with lavender and also Greek grape molasses cookies. For the latter, I had to steal a fourth cup of bourbon from my husband's barrel of home-made moonshine, dump in a half teaspoon of baking soda and let it ferment for a while. Okay, it's time for your holiday menu countdown update!
Meryl:
Your meal sounds yummy and creative as usual, Lee! Hope the stuffing works out to your satisfaction. 8)
I'm attempting my first standing rib roast tomorrow. It was expensive as heck, so I hope I do it right! Accompaniments are mushroom gravy, rolls, baked potatoes, salad and veggie brought by a guest, and pumpkin and lemon meringue pies.
Bon appetit, everyone! 8)
southendmd:
Mmm, I'm getting hungry!
Lemon shortbread with lavender sounds terrific, Lee.
Good luck, Priestess, with the rib roast.
I'm sticking with my tradition, more or less, this year. Rack of lamb with a mustard-juniper-garlic-rosemary crust, potato and celery root gratin, sauteed (almost charred) brussel sprouts, haricots verts, followed by my mother's mincemeat pies and Joey's famous fruitcake.
Oh, and I have crock of Harrod's stilton, a souvenir of my London trip. With port and walnuts.
Front-Ranger:
Meryl, I know your standing rib roast will be perfect! Do you use one of those oven thermometers that have a sensor that goes into the meat? I use one and it has served me well through many a meal. I tried using it one time along with the little pop-up timer that goes on the turkey, and I would have had overdone, dry turkey if I had relied on the latter!
On stuffing, people are so funny, because they dribble chicken broth on the stuffing to "moisten" it and then they are upset because the stuffing is shmushy rather than crispy! I never put water or broth on mine, simply some good butter and/or olive oil. Currently the stuffing's all cut up and ready to go into the crock pot, and my hands (and my computer keyboard) smell like rosemary and sage!
Meryl:
Lee, I bought a thermometer yesterday that is long enough to get to the middle of the roast. Fingers crossed that it works! 8)
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