Christmas Food - Page 5

wolf · 11-23-2008, 09:55 AM

Quote:

Originally Posted by Pie

SG, I had to google "prawn ring" -- I was imagining some sort of shrimp-fritter-doughnut thing!

I assumed it was the same as our shrimp ring ... couple dozen shrimps arranged on a black plastic ring with a tub of cocktail sauce in the middle that you buy during the holidays and hope that it thaws by the time that you get it to your friend's party, a friend, incidentally, that you like very much, but one for whom you weren't willing or able to cook something better yourself.

Urbane Guerrilla · 11-28-2008, 03:33 PM

I just made my first shortcrust pastry last week. I was pretty pleased. My mom used to make it sweeter, I think by mixing some sugar into the flour before cutting in the Crisco, which she always used. Next time, I guess.

A "cider crust" substitutes chilled cider for the ice water. And there's a lot to be said for 'fridging the mixing bowl. This works best with a massive crockery one, but it's helpful even with a stainless bowl. Everything goes in cold.

There's a lot of lard around town. Think I'll try that method sometime.

Urbane Guerrilla · 11-28-2008, 03:37 PM

And fruitcake has to be 1) drunken, and 2) properly handled to keep it properly moist during its ageing process.

Stained-glass fruitcake is an excellent way to go: far more candied, boozed fruit than rich damp cake, of which there should be only just enough to hold the fruit together. That is a fruitcake that would change even Radar's mind.

Sundae · 11-28-2008, 04:14 PM

Quote:

Originally Posted by wolf

I assumed it was the same as our shrimp ring ... couple dozen shrimps arranged on a black plastic ring with a tub of cocktail sauce in the middle

Quite right. I've heard before that what we call prawns, you call shrimp.

UG, I cooked shortcrust pasrty for years - NEVER liked it, although other people didn't complain (I admit this may just have been courtesy). I'm not a huge fan of other people's either, I admit. It had to be present in very small quantities - compared to filling - for me to enjoy.

Flavoured pastries are the exception though (tomato, cheese, olive etc) so maybe I'd go for cider pastry. I assume it would have to be scrumpy though, to be flat?

Pastry with sugar sounds like crumble. Now that I could handle - haven't had a crumble for years! Damn, wish I'd thought about this when the blackberries were out. Apparently you can buy them frozen now, but it's not the same - part of the pleasure was that we were eating nature's bounty. Blackberries from The Field (now built on) and apples from Mrs Fox (now dead). Time is fleeting.

Aliantha · 11-29-2008, 10:11 PM

I always put sugar into a shortcrust pastry for sweet pies and tarts.

If it's savoury I leave the sugar out.

dar512 · 12-01-2008, 12:11 PM

Not really a Christmas food per se, but we had a lot of this around the holidays in my family.

Cheese Dip
1 jar Kraft Old English Cheese
1 package Cream Cheese
1 tbsp milk or cream
onion powder or grated onion

Set the cream cheese out to soften a bit. Cream together the Old English, cream cheese, and milk or cream in your mixer. Scrape the beaters and hand mix in the onion powder or grated onion to taste. Hand mixing keeps it from getting bitter.

This recipe has been popular in my Mom's side of the family since the 30s.

Aliantha · 12-01-2008, 03:25 PM

sounds a bit like how you make french onion dip using packet soup mix. I don't know what old english cheese is, but we do have kraft cream cheese in a jar. I'm guessing it's fairly similar.

dar512 · 12-01-2008, 05:22 PM

It's a spreadable cheese in a jar with a sharp(ish) cheddar flavor.

Locoluis · 12-02-2008, 12:25 PM

Oh, Christmas cake.

Our version is a variation of the german Stollen, but with more candied fruits instead of nuts, and a darker dough. Here's a recipe in English

We just resort to buy it in the supermarket since we're not that talented at cooking in my family. It's always good anyways, even the cheaper stuff.

I haven't had proper german Stollen. Honestly, I'm not a big fan of nuts, but I guess it would be well worth a try. Maybe for a better year.

monster · 12-03-2008, 07:23 AM

Quote:

Originally Posted by Sundae Girl

maybe I'd go for cider pastry. I assume it would have to be scrumpy though, to be flat?

Cider here is neither fizzy nor alcoholic

click pic for more info

glatt · 12-03-2008, 10:49 AM

Quote:

Originally Posted by monster

Cider here is neither fizzy nor alcoholic

Depends.

Urbane Guerrilla · 12-09-2008, 09:25 PM

Cider, and hard cider, in American parlance. Doubt it would matter in the quarter-cup quantities typical for a double-crust recipe (top and bottom crust). Sounds like SG just really never got into piecrust -- one of those things.

Cider crusts play well with fruit or apple pies.

How are you on graham cracker crusts or gingersnap crumb crusts, SG?

Now me... one of our treats as kids was eating the raw piecrust trimmings when Mom made a pie. Cain't tell me not to like piecrust!

Flew up to Denver to visit Mom over the weekend. Made a lemon meringue pie per the recipe in the Latest Recipe Thread, using lemon and lime juices squeezed from the fruit and not out of a bottle. Everyone including my younger brother's Significant Other (they flew in from Maui for the same weekend) AND Mom raved over it. I think the mantle is passed to me.

Aliantha · 12-15-2008, 06:07 PM

I just made the easiest chocolate fudge recipe ever...and it tastes great too.

Here it is.

INGREDIENTS

450g dark or milk chocolate, chopped
395g can sweetened condensed milk
50g butter

METHOD

Lightly grease a 20cm square cake pan. Line base and sides with baking paper.

Combine all ingredients in a large heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 4-5 minutes until smooth.

Spread chocolate mixture into prepared pan. Chill for 3 hours or overnight, until mixture is firm. Using a hot knife, cut fudge into small squares.

Keep fudge chilled in an airtight container.

Aliantha · 12-15-2008, 09:34 PM

Today I made all the lollies I'm going to make.

Finished doing the rum balls last night as mentioned elsewhere. Today it was chocolate fudge, coconut ice and white christmas.

I've got some nuts in shells to have fun with on the big day. I just have to get a couple of nut crackers in the mean time. I also have a bag of pistachios which Aden really likes and a kg of Jelly Belly jelly beans for the table snacks.

I think that's enough table snacks.

I've got a few bottles of sparkling grape juice for me and the kids. Some champagne and other wines for the drinkers and I'm going to make up some jugs of lemon, lime and bitters.

I bought a turkey the other day, so that'll be the roast meat along with the ham, cold prawns and oysters (dazza says he's going to make some into kilpatrick for me, so that'll be nice), salads and a bowl of roasted veges.

I think I've got it all sorted.

Pie · 12-15-2008, 09:44 PM

What's a kilpatrick?
And how many dozen people are you expecting at Christmas dinner??!

11-28-2008, 03:33 PM	#62
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	I just made my first shortcrust pastry last week. I was pretty pleased. My mom used to make it sweeter, I think by mixing some sugar into the flour before cutting in the Crisco, which she always used. Next time, I guess. A "cider crust" substitutes chilled cider for the ice water. And there's a lot to be said for 'fridging the mixing bowl. This works best with a massive crockery one, but it's helpful even with a stainless bowl. Everything goes in cold. There's a lot of lard around town. Think I'll try that method sometime. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

11-28-2008, 03:37 PM	#63
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	And fruitcake has to be 1) drunken, and 2) properly handled to keep it properly moist during its ageing process. Stained-glass fruitcake is an excellent way to go: far more candied, boozed fruit than rich damp cake, of which there should be only just enough to hold the fruit together. That is a fruitcake that would change even Radar's mind. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

11-29-2008, 10:11 PM	#65
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I always put sugar into a shortcrust pastry for sweet pies and tarts. If it's savoury I leave the sugar out. __________________ Kind words are the music of the world. F. W. Faber

12-01-2008, 12:11 PM	#66
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	Not really a Christmas food per se, but we had a lot of this around the holidays in my family. Cheese Dip 1 jar Kraft Old English Cheese 1 package Cream Cheese 1 tbsp milk or cream onion powder or grated onion Set the cream cheese out to soften a bit. Cream together the Old English, cream cheese, and milk or cream in your mixer. Scrape the beaters and hand mix in the onion powder or grated onion to taste. Hand mixing keeps it from getting bitter. This recipe has been popular in my Mom's side of the family since the 30s. __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

12-01-2008, 03:25 PM	#67
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	sounds a bit like how you make french onion dip using packet soup mix. I don't know what old english cheese is, but we do have kraft cream cheese in a jar. I'm guessing it's fairly similar. __________________ Kind words are the music of the world. F. W. Faber

12-01-2008, 05:22 PM	#68
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	It's a spreadable cheese in a jar with a sharp(ish) cheddar flavor. __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

12-02-2008, 12:25 PM	#69
Locoluis Neophyte-in-training Join Date: Dec 2008 Location: Santiago, Chile Posts: 3	Oh, Christmas cake. Our version is a variation of the german Stollen, but with more candied fruits instead of nuts, and a darker dough. Here's a recipe in English We just resort to buy it in the supermarket since we're not that talented at cooking in my family. It's always good anyways, even the cheaper stuff. I haven't had proper german Stollen. Honestly, I'm not a big fan of nuts, but I guess it would be well worth a try. Maybe for a better year. __________________ Sueños del Sur

12-09-2008, 09:25 PM	#72
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Cider, and hard cider, in American parlance. Doubt it would matter in the quarter-cup quantities typical for a double-crust recipe (top and bottom crust). Sounds like SG just really never got into piecrust -- one of those things. Cider crusts play well with fruit or apple pies. How are you on graham cracker crusts or gingersnap crumb crusts, SG? Now me... one of our treats as kids was eating the raw piecrust trimmings when Mom made a pie. Cain't tell me not to like piecrust! Flew up to Denver to visit Mom over the weekend. Made a lemon meringue pie per the recipe in the Latest Recipe Thread, using lemon and lime juices squeezed from the fruit and not out of a bottle. Everyone including my younger brother's Significant Other (they flew in from Maui for the same weekend) AND Mom raved over it. I think the mantle is passed to me. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

12-15-2008, 06:07 PM	#73
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I just made the easiest chocolate fudge recipe ever...and it tastes great too. Here it is. INGREDIENTS 450g dark or milk chocolate, chopped 395g can sweetened condensed milk 50g butter METHOD Lightly grease a 20cm square cake pan. Line base and sides with baking paper. Combine all ingredients in a large heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 4-5 minutes until smooth. Spread chocolate mixture into prepared pan. Chill for 3 hours or overnight, until mixture is firm. Using a hot knife, cut fudge into small squares. Keep fudge chilled in an airtight container. __________________ Kind words are the music of the world. F. W. Faber

12-15-2008, 09:34 PM	#74
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	Today I made all the lollies I'm going to make. Finished doing the rum balls last night as mentioned elsewhere. Today it was chocolate fudge, coconut ice and white christmas. I've got some nuts in shells to have fun with on the big day. I just have to get a couple of nut crackers in the mean time. I also have a bag of pistachios which Aden really likes and a kg of Jelly Belly jelly beans for the table snacks. I think that's enough table snacks. I've got a few bottles of sparkling grape juice for me and the kids. Some champagne and other wines for the drinkers and I'm going to make up some jugs of lemon, lime and bitters. I bought a turkey the other day, so that'll be the roast meat along with the ham, cold prawns and oysters (dazza says he's going to make some into kilpatrick for me, so that'll be nice), salads and a bowl of roasted veges. I think I've got it all sorted. __________________ Kind words are the music of the world. F. W. Faber

12-15-2008, 09:44 PM	#75
Pie Gone and done Join Date: Sep 2001 Posts: 4,808	What's a kilpatrick? And how many dozen people are you expecting at Christmas dinner??! __________________ per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not.

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