busymom
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Post by busymom on Dec 17, 2017 8:31:10 GMT -5
Christmas Eve, we do a classic Scandinavian meal, like Swedish (potato) sausage & boiled potatoes, etc. On Christmas Day, we get together with the IL's, and it's totally a potluck, but everything has a Christmas theme to it, so it's all good. (Especially the variety of cookies & desserts.)
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Spellbound454
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"In the end, we remember not the words of our enemies but the silence of our friends"
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Post by Spellbound454 on Dec 17, 2017 12:40:44 GMT -5
Not sure what happens in the US but Christmas dinner in Britain is :- Turkey, Roast potatoes, Parsnips, carrots, sprouts, stuffing, cranberry sauce, pigs in blankets (small sausages wrapped in bacon) and Yorkshire pudding. So we'll be having that....as will most people. Christams pudding is a heavy fruit pudding covered in brandy and set light to. Nobody likes it in our house so it will be...steamed chocolate pudding and custard. Well have cheese, biscuits, Christmas cake and salmon sandwiches....on Christmas night....and a cooked English breakfast the following morning The relatives are getting together to sort out who is bringing what.
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NancysSummerSip
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Post by NancysSummerSip on Dec 17, 2017 14:51:36 GMT -5
Going to a friend's house:
Deep-fried turkey (we have a expert guest handle the deep frying outdoors)
Friend makes: Stuffing Root vegetable roast (turnips, parsnips, sweet potatoes) Homemade cranberry compote Rolls and butter Green beans with almonds
I make dessert. This year is Limoncello cupcakes for sure and one chocolate item, either peanut butter chocolate whoopie pies, chocolate dipped shortbread or a chocolate Bundt cake with a tunnel of cheesecake inside and a chocolate ganache glaze)
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Sharon
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Post by Sharon on Dec 17, 2017 15:23:41 GMT -5
We are having Thanksgiving, part II. Mom wants turkey. I had just started into weaning Mom into thinking that we could possibly have Ham on Christmas day and the world wouldn't end when a niece was diagnosed with heart problems and is on a very low sodium diet. So, we are back to turkey.
Turkey Stuffing Mashed Potatoes Gravy Green Bean casserole- there are some in the family who look forward to this, whatever Some type of veggie- This year Sis-in-law is bringing her roast carrots, there are very good Some type of Jello salad- Mom thinks we need jello and this year we do have toddlers coming to dinner Rolls- There will also be homemade jelly, choice of raspberry or boysenberry
Dessert will be pie- again the world will stop turning if we don't have pie. Mom will be bringing the pie. I told her I didn't care what she brought as long as one of the pies was lemon.
We will have 16 to dinner plus a 1 year old and a 4 month old.
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Anne_in_VA
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Post by Anne_in_VA on Dec 17, 2017 15:39:26 GMT -5
SIL invited us to their housebfor Christmas. They’re doing an Italian feast and I’ll be bringing stuffed shells. I make my own marinara although I do buy the stuffed shells in the frozen food aisle at the grocery store. I’ve tried making them but they never come out as well, so now I just buy them. I’m sure someone has a foolproof recipe, but we’re so busy this year, I don’t even want to try. Maybe I’ll try later next year.
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Tennesseer
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Post by Tennesseer on Dec 17, 2017 16:34:36 GMT -5
A thought just came to mind. What about Cornish game hens for dinner? Everyone gets their own little chicken for dinner. A little stuffing in each along with a pan of it on the side. Nice presentation.
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dee27
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Post by dee27 on Dec 17, 2017 16:41:21 GMT -5
SIL invited us to their housebfor Christmas. They’re doing an Italian feast and I’ll be bringing stuffed shells. I make my own marinara although I do buy the stuffed shells in the frozen food aisle at the grocery store. I’ve tried making them but they never come out as well, so now I just buy them. I’m sure someone has a foolproof recipe, but we’re so busy this year, I don’t even want to try. Maybe I’ll try later next year. The most annoying part of making stuffed shells is holding open the pasta shell to fill with the ricotta mixture. I found using a spoon the easiest. The pastry bag takes too long since you have to refill it several times, and the cookie shooter I used one time made a huge mess. Filling recipe: 1 lb. of whole milk ricotta, 1 egg, 1 Tbs. of dried parsley, 8 oz. of shredded mozzarella, 1 1/2 ounces of grated Parmesan cheese, salt and pepper to taste. Drain ricotta. Whisk egg and add to ricotta. Blend in parsley, salt and pepper, mozzarella and Parmesan. I refrigerate the mixture for 30 minutes before filling the shells. You can add 10 ounces of chopped, cooked spinach to the recipe if desired, but make sure it is well drained. Parboil extra large shells and drain in a colander. In a 9 by 13 inch baking dish, spread 1/2 cup of marinara sauce evenly over the bottom of the dish. Fill shells with ricotta mixture and top with 1 cup of marinara, 4 ounces of mozzarella, and 1/2 ounce of Parmesan. Bake at 375 for 40 minutes. Allow the shells to cool slightly before serving. Makes approx. 18 jumbo shells. If I am taking the shells to someone else's house, I bake them the night before for 30 minutes and reheat them when I arrive at the dinner. Cover the baking dish with parchment paper (not aluminum foil which reacts with the tomato sauce) and plastic wrap to transport the dish.
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Post by The Walk of the Penguin Mich on Dec 17, 2017 16:49:31 GMT -5
SIL invited us to their housebfor Christmas. They’re doing an Italian feast and I’ll be bringing stuffed shells. I make my own marinara although I do buy the stuffed shells in the frozen food aisle at the grocery store. I’ve tried making them but they never come out as well, so now I just buy them. I’m sure someone has a foolproof recipe, but we’re so busy this year, I don’t even want to try. Maybe I’ll try later next year. The most annoying part of making stuffed shells is holding open the pasta shell to fill with the ricotta mixture. I found using a spoon the easiest. The pastry bag takes too long since you have to refill it several times, and the cookie shooter I used one time made a huge mess. Filling recipe: 1 lb. of whole milk ricotta, 1 egg, 1 Tbs. of dried parsley, 8 oz. of shredded mozzarella, 1 1/2 ounces of grated Parmesan cheese, salt and pepper to taste. Drain ricotta. Whisk egg and add to ricotta. Blend in parsley, salt and pepper, mozzarella and Parmesan. I refrigerate the mixture for 30 minutes before filling the shells. You can add 10 ounces of chopped, cooked spinach to the recipe if desired, but make sure it is well drained. Parboil extra large shells and drain in a colander. In a 9 by 13 inch baking dish, spread 1/2 cup of marinara sauce evenly over the bottom of the dish. Fill shells with ricotta mixture and top with 1 cup of marinara, 4 ounces of mozzarella, and 1/2 ounce of Parmesan. Bake at 375 for 40 minutes. Allow the shells to cool slightly before serving. Makes approx. 18 jumbo shells. If I am taking the shells to someone else's house, I bake them the night before for 30 minutes and reheat them when I arrive at the dinner. Cover the baking dish with parchment paper (not aluminum foil which reacts with the tomato sauce) and plastic wrap to transport the dish. This is close to what I do, but add garlic (but I add garlic to damn near everything!. I also do not fully cook the shells before filling them. I find that if I cook them enough to fill, they will continue to cook with the sauce. Otherwise, I find they get too mushy.
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dee27
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Post by dee27 on Dec 17, 2017 16:51:48 GMT -5
Do you add garlic to the ricotta?
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Deleted
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Post by Deleted on Dec 17, 2017 17:03:25 GMT -5
It's just the two of us so Christmas Eve is always smoked fish (salmon this year) with capers and cream cheese, assorted cheeses (Brie, Cheddar and Gouda this time) plus something sweet that will be dark chocolate covered figs I found.
For Christmas Day, we decided on tamales from our local tamaleria - pork with red salsa - plus charro beans I'm making. Toughest part was finding the dried epazote for the beans. Every store has fresh but I only need two sprigs and I hate to throw out unused food.
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Post by The Walk of the Penguin Mich on Dec 17, 2017 18:08:43 GMT -5
Do you add garlic to the ricotta? Yep.
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Apple
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Post by Apple on Dec 18, 2017 2:11:37 GMT -5
The most annoying part of making stuffed shells is holding open the pasta shell to fill with the ricotta mixture. I found using a spoon the easiest. The pastry bag takes too long since you have to refill it several times, and the cookie shooter I used one time made a huge mess. Filling recipe: 1 lb. of whole milk ricotta, 1 egg, 1 Tbs. of dried parsley, 8 oz. of shredded mozzarella, 1 1/2 ounces of grated Parmesan cheese, salt and pepper to taste. Drain ricotta. Whisk egg and add to ricotta. Blend in parsley, salt and pepper, mozzarella and Parmesan. I refrigerate the mixture for 30 minutes before filling the shells. You can add 10 ounces of chopped, cooked spinach to the recipe if desired, but make sure it is well drained. Parboil extra large shells and drain in a colander. In a 9 by 13 inch baking dish, spread 1/2 cup of marinara sauce evenly over the bottom of the dish. Fill shells with ricotta mixture and top with 1 cup of marinara, 4 ounces of mozzarella, and 1/2 ounce of Parmesan. Bake at 375 for 40 minutes. Allow the shells to cool slightly before serving. Makes approx. 18 jumbo shells. If I am taking the shells to someone else's house, I bake them the night before for 30 minutes and reheat them when I arrive at the dinner. Cover the baking dish with parchment paper (not aluminum foil which reacts with the tomato sauce) and plastic wrap to transport the dish. This is close to what I do, but add garlic (but I add garlic to damn near everything!. I also do not fully cook the shells before filling them. I find that if I cook them enough to fill, they will continue to cook with the sauce. Otherwise, I find they get too mushy. Looks like the recipe I use, except I also add ground beef, in addition to the garlic.
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mamasita99
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Post by mamasita99 on Dec 18, 2017 6:33:17 GMT -5
We hosted Thanksgiving at our place, and while it was a nice time and everyone raved about the food, I was exhausted. We are also hosting Christmas, looks like my mom decided it was time to pass the torch!
A tradition in my little family is cheese, sausage and appetizers on Christmas Eve, and whatever the host decides for Christmas. I'm planning on steamed shrimp, a deli tray, fruit and veggie platter, and homemade desserts. The desserts are being left to my daughters, they always come up with something delicious. Like beergut said, as long as everyone is well fed and enjoying themselves, that's the important thing.
On years that we have more time dw and I make a bunch of Mexican dishes she grew up with, but there is just no time this year.
New Years Eve is always steamed Crab Legs for the girls, and hot wings for dw and me!
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zibazinski
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Post by zibazinski on Dec 18, 2017 13:31:53 GMT -5
Honey Baked ham, scalloped potatoes, green beans, relish tray, French silk pie from Village Inn.
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irishpad
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Post by irishpad on Dec 18, 2017 15:07:28 GMT -5
A thought just came to mind. What about Cornish game hens for dinner? Everyone gets their own little chicken for dinner. A little stuffing in each along with a pan of it on the side. Nice presentation. This is exactly what I have done for a number of years for Christmas Eve dinner at the rectory. Eat between the two Masses (5 p.m. early crowded Mass and the Midnight Mass). Cornish hens work great because it is easy to adjust the amount of food to the number of people. Have been anywhere from 2 - 6 people for me so works out well.
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Tennesseer
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Post by Tennesseer on Dec 18, 2017 16:06:27 GMT -5
A thought just came to mind. What about Cornish game hens for dinner? Everyone gets their own little chicken for dinner. A little stuffing in each along with a pan of it on the side. Nice presentation. This is exactly what I have done for a number of years for Christmas Eve dinner at the rectory. Eat between the two Masses (5 p.m. early crowded Mass and the Midnight Mass). Cornish hens work great because it is easy to adjust the amount of food to the number of people. Have been anywhere from 2 - 6 people for me so works out well. The hens are very easy to cook. And in their simplicity, look quite fancy on a plate.
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NoNamePerson
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Post by NoNamePerson on Dec 18, 2017 18:04:03 GMT -5
Honey Baked ham, scalloped potatoes, green beans, relish tray, French silk pie from Village Inn. I plan on joining your for the French Silk Pie. Been a while since having really good FSP here. I love that stuff!!
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chapeau
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Post by chapeau on Dec 18, 2017 22:19:27 GMT -5
For Christmas Eve we do a semi-traditional dinner. We have always had oyster stew;stewed prunes; stewed raisins; sweet bread dough cut into cubes and mixed with poppyseed and cream (tastes better than it sounds); fresh yeast rolls; rolls with fruit purée in them; and loads of cookies and candies. When my mom realized that all of us kids were starving! Because we all ate the one required taste of the real food, she started adding crab salad to the menu. We’ve all grown up enough to fight over seconds and thirds of the oyster stew and the poppyseed mixture, but we still make the crab salad. For Christmas Day mom used to do ham for breakfast and then a turkey for dinner, which meant she spent all day in the kitchen, so dinner became dad grilling steaks, a mashed potato casserole, and the Marshall field’s honey glazed carrots. Yum. We always had strawberry or creme de menthe ice cream sundaes for dessert. And more cookies😉 The steaks are always a cut we would never buy except for Christmas, and something always almost happens to screw them up. Like running out of propane for the grill, or the year we made Manhattans before dinner and they were really, really strong. Like all of us half passed out in front of the tree strong. I think we all had bowls of cereal to get something in our stomachs before we could cook. Screwing up dinner in some ridiculous way is kind of the tradition now... Family joke is “<name> ruined Christmas!” Usually for truly stupid stuff, like forgetting to bring a trash bag to the tree for the wrapping paper, not having OJ fur breakfast, etc.
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lynnerself
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Post by lynnerself on Dec 20, 2017 2:23:18 GMT -5
We don't have any firm traditional meals for the Holidays. (Except chocolate fondue for New Years Eve). DH wanted to do a Turkey, but the kids declined. I think I will have Christmas brunch of mimosas, cinnamon rolls broiled grapefruit and scrambled eggs. A light lunch of cheeses, smoked salmon and appetizers. And make Beef Bourguignon in the crock pot for dinner.
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Post by empress of self-improvement on Dec 20, 2017 22:42:24 GMT -5
Looks like we're having ham for our Christmas Eve, and the next 6 days, dinner. My company bought us hams. 2 people and an 8 pound ham (smallest one in the fridge). We'll be eating it forever!
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Dec 20, 2017 22:52:37 GMT -5
We have cinnamon rolls for Christmas breakfast.
For Christmas, this year we're having four dinners. The first two have already happened: #1: Potluck of : Ham, some type of potatoes I wasn't willing to try, green beans, shrimp, meatballs, little smokies, cheese platter, fudge, #2: Mexican restaurant #3: Christmas Day: I'll make lasagna from scratch #4: Also at our house: Prime rib (Costco, $90), au gratin potatoes, roasted carrots and asparagus, chocolate truffle cake
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beergut
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Post by beergut on Dec 21, 2017 21:39:32 GMT -5
SIL invited us to their housebfor Christmas. They’re doing an Italian feast and I’ll be bringing stuffed shells. I make my own marinara although I do buy the stuffed shells in the frozen food aisle at the grocery store. I’ve tried making them but they never come out as well, so now I just buy them. I’m sure someone has a foolproof recipe, but we’re so busy this year, I don’t even want to try. Maybe I’ll try later next year. The filling is 1 lb (half a 32 oz container) of whole milk ricotta (do not get skim, yes, you can taste the difference), 1 lb of ground beef, 2 cups of shredded mozzarella, 1 cup of grated parmesan cheese, 2 tbsp of garlic powder, salt and pepper to taste. Brown the ground beef, drain, set aside to cool (I put it in the fridge for 15-20 minutes to speed up the process). Once it is cool enough to handle, mix ground beef, ricotta, mozzarella, garlic powder, and parmesan cheese together in a bowl. Add salt and pepper to taste. Preheat oven to 350 Boil shells in a pot of hot water for only 9 minutes, or 2-3 minutes less than listed on the box. You don't want them totally cooked because they will cooked in the oven. After 9 minutes, remove shells from pot, drain, and run under cold water to stop the cooking process and cool them down you so can handle them. Line cooking pan with tomato sauce. Using a spoon or your hands, fill each shell with the filling mixture. Line down the pan. One box will make at least two pans of shells. Cover the stuffed shells with sauce, and then sprinkle on more mozzarella. Bake at 350 for 30-35 minutes or until mozzarella is melted and bubbly. Let rest for 5 minutes, then serve. Plan on 2-3 shells per person. You can make it with just cheese filling (double the ricotta, mozzarella, and parmesan), but I think adding meat make it more robust.
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beergut
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Post by beergut on Dec 21, 2017 21:46:38 GMT -5
I just received confirmation on Christmas Eve plans.
Dad is making his Sunday sauce with meatballs, beef ribs, and sausages, I'm making the pasta at my place and will bring it over.
So we're having gnochetti, sausage, and meatballs for Christmas Eve.
Dad is talking about doing a simple roast for Christmas Day.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Dec 23, 2017 12:00:18 GMT -5
We have no particular tradition for Christmas Eve, but we also end up with a bunch of extra college-aged boys as they all gather to re-connect, so I will make a large pan of homemade mac n cheese with ham and a smaller pan of plain homemade mac n cheese. I also have a huge batch of meat sauce I made yesterday. I cheated and bought a couple of tubs of baby lettuce so can throw a quick big salad together. I also have some frozen garlic bread in the freezer. Dessert will be any of the cookies/bars I bake from the variety of batters/doughs I have in the fridge.
Christmas Day we will spend the morning making homemade doughnuts. We'll add bacon and fresh fruit to round it out. Then, off to DS' house for Christmas Dinner: she is making a roast and guests are asked to bring their favorite vegetable and a dessert. I'm still waiting for the guys to decide which vegetable, but it will likely be another salad. I will also make a small batch of mashed potatoes and some steamed broccoli (since they will likely be unable to safely eat the other guests' offerings). I'm also waiting to hear which dessert they want, but I have a well-stocked pantry so that should be no biggie.
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Post by The Walk of the Penguin Mich on Dec 23, 2017 12:29:50 GMT -5
I picked up my king crab legs for Christmas Eve, and managed to score them on sale. Tomorrow morning, I need to remember to hit up the good local bakery for a baguette. Dinner is simply going to be crab legs, a Cesears salad and crusty bread. Pretty simple. I'm thinking of making a lemon meringue pie for dessert.
Christmas morning (actually, the day before) I'm making my sister's cinnamon rolls. We will have those with scrambled eggs, sausage and really good coffee. Christmas Day, we are hitting the in laws for turkey dinner. My contribution is roasted sweet potatoes with brown butter and rosemary. The family is also going to be introduced to Harriet, as everyone brings their mutts. There should be at least 4 dogs in the mix, along with a couple cats.
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Pants
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Post by Pants on Dec 23, 2017 21:09:37 GMT -5
Christmas Eve is prime rib, ham, potato puff rolls (those do take some work, but they are dense and amazing and I could eat all the leftovers in one sitting, and will share the recipe if anyone wants), and a "pink" and "green" salad (jello salad with fruit, whipped cream, and some other stuff), baked or mashed potatoes, and some sweet potatoes and yams. Christmas my dad always made omelets after we opened presents, and the rest of the day there was a cheese, meat, and cracker tray available, as well as a vegetable tray. If you wanted anything else, you were on your own. Yes please tell me about potato puff rolls. Pleasepleaseplease and thank you.
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Pants
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Post by Pants on Dec 23, 2017 21:12:45 GMT -5
baccala, fried smelt, shrimp, linguine and clam sauce, fried calamari, fried eel, scungilli and squid salads....."i piatti più gustosi" Delizioso. Pazzo.
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Pants
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Post by Pants on Dec 23, 2017 21:29:15 GMT -5
This year for the first time ever it's just the four of us at our house, so we are just making our favorite foods.
Christmas Eve: whatever. Christmas breakfast: scrambled eggs, pancakes, bacon. Mimosas for me and DH. No lunch for grown ups, kids will have PBj or whatnot. Christmas dinner: - Cheese tray (Prairie breeze, which is an AMA,AZING cheddar highly recommend, and Lamb Chopper, some kind of Gouda I tried at Whole Foods an immediately bought a pound of?) - veggie tray with hummus. - kids will have the frozen orange kind of mac n cheese and chicken tenders because they are philistines. - DH and I will have steaks, my families recipe fancy mac n cheese, roasted veggies (fennel, cauliflower, carrots) - for dessert we are making chocolate chip cookies sundaes.
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Apple
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Post by Apple on Dec 23, 2017 23:03:05 GMT -5
Christmas Eve is prime rib, ham, potato puff rolls (those do take some work, but they are dense and amazing and I could eat all the leftovers in one sitting, and will share the recipe if anyone wants), and a "pink" and "green" salad (jello salad with fruit, whipped cream, and some other stuff), baked or mashed potatoes, and some sweet potatoes and yams. Christmas my dad always made omelets after we opened presents, and the rest of the day there was a cheese, meat, and cracker tray available, as well as a vegetable tray. If you wanted anything else, you were on your own. Yes please tell me about potato puff rolls. Pleasepleaseplease and thank you. Potato Puff Rolls 1 envelope (2 1/4 tsp) yeast 1/2 cup lukewarm water 1 cup milk 1/2 cup shortening 1 1/2 tsp salt 1/2 cup sugar 2 eggs (beaten) 1 cup mashed potatoes 6 cups flour 1 TBS melted butter Dissolve yeast in lukewarm water, set aside. Scald the milk, then add the shortening, salt, and sugar. Let cool. Blend in eggs and mashed potatoes. Beat well. Add yeast to milk mixture. Beat in flour, two cups at a time. Knead well, and let rise 2 hours. Knead again, and pour melted butter over dough. Cover and refrigerate. Take out 3 hours before using, and make into rolls. (Then let it rise those 3 hours) Bake 14 to 20 minutes, at 375 degrees. Makes 4 dozen. My mom has a "roll pan" that's been in the family forever, but the rolls work really well in a cast iron skillet. Pack them in well, they are the kind you pull apart after they bake. They are dense but fluffy, and I can eat leftovers for days.
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MJ2.0
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Post by MJ2.0 on Dec 23, 2017 23:21:28 GMT -5
I'm providing wine.
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