| Archive for Downsizer For an ethical approach to consumption |
| wellington womble |
Christmas MenuAs Christmas cooking is on my mind, I wondered what's on other people's Christmas menus this year? We will be away, so are not doing the main meal, but I will be taking salmon en croute and lemon tart for Christmas Eve, Christmas pudding and chocolate chestnut truffle cake for Christmas day, and Christmas cake and pork pie for boxing day (and also making a ew pork pies for gifts, at the request of the recipients) and maybe Stollen, if we can fit it in somewhere.(I know it's early, but you need to making your pud/cake nowish, and probably ordering your bird or your meat if you want something well raised and tasty) Anyway, planning food is the best bit of Christmas |
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| Jamanda |
We've a bit of a blank canvass as we are neither visiting nor being visited (as far as I know).
We've got one of Alison's wonderful ducks on order. Pudding needs to be a chocolate log - but I haven't worked out how to do it. I might see if a dur mouwould roll up if I made it on a Swiss roll tray. |
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| Chez |
I've got quite a big cockerel I'm keeping an eye on and mum's done the puddings. I am looking forward to not having to drive a million miles to visit people. | ||||||
| Bebo |
We won't go hungry - five turkeys fattening up in the paddock. | ||||||
| ros |
I need a goose for new year dinner - anyone got a spare for sale??
I have done no cooking nor planning nor even made the cake yet - thanks WW for the kick start I need to get started. (still have 3 family birthdays before midwinter - flippin expensive time of yr this one 
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| Jamanda |
Have you asked Alison? |
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| ros |
Oh Alison .................
no but I will 
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| gardening-girl |
Yet again the buck stops with me.
Gave the boys(neither of whom live at home, but both require dinner here)the choice of Pork/Turkey or Lamb/Turkey. Both have decided the second choice. I have two small puds from last year, eldest son always does mince-pies on christmas eve.So have to make mince-meat, and a cake. I aim to have enough leftovers to keep us going for a couple of days. |
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| Mary-Jane |
Fabulous, family food is what makes Christmas;
Unfortunately it's wasted on a lot of people; Careful planning is all; Knowing what your guests will enjoy is very important; Knowledge of traditional recipes helps hugely; Nothing beats an ability to improvise; Understanding your own ilmitations is crucial; Cooking for many needs careful planning; Kitchens need to be well prepared; Love of good food conquers all; Ending your meal with a good pud is essential; So there you have my recipe for the perfect Christmas. |
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| Gervase |
I like anything with marzipan. | ||||||
| Mary-Jane |
I'm not sure that's allowed on Downsizer... |
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| Nick |
Was that one of Fanny Craddock's? Sounds familiar, but I can't place it. |
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| Gervase |
Are you thinking of Johnnies? |
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| Mary-Jane |
You must be thinking of "...doughnuts turning out like Fanny's...." |
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| otatop |
I'm so pleased that my son and his betrothed had decided to come here for Christmas again (before I'd even asked them!) So - I can do my usual "big production" with turkey and all the trimmings, flaming pudding, crackers, and indoor fireworks. And later, leftovers with pickles - and cake.
We had a bit of a hard time with this boy in his adolescence, but he's turned out good in the end - much to do with the girlfriend. |
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| Brownbear |
Why are they called 'ring doughnuts' then? |
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| Jamanda |
That does sound ideal. What could I set fire to instead of a Christmas pudding given that there's only me likes it so we never have it 
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| Nick |
Hang that. Have a Christmas pud, even a tiny one and set fire to it. We don't like it, either, but my wife always has a little one. It's Christmas, spoil yourself. |
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| Gervase |
And what doesn't get eaten can be fried for breakfast the next day. Goes wonderfully with black pudding. Seriously. | ||||||
| Jamanda |
But there's so many ingredients you can't just make a little one - it's just not practical. | ||||||
| gil |
Or there's always crepes suzette, don't they get flambeed in brandy ?
Glorified pancakes seem a bit of an odd thing for Xmas dinner though. I reckon make yourself some small Xmas puds too. |
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| Nick |
Buy one. Go to the WI, or farmer's market and buy one.
Or make a batch, and freeze some. Bet they'd freeze well enough. |
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| Jamanda |
Yes - I can imagine that working. |
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| Nick |
I'm told they go well in a toasted sandwich with brandy butter. | ||||||
| gil |
Either make several small ones, or if you're making Xmas cake there should be leftover ingredients which are similar. I just used dried mixed fruit in mine, in place of all the different kinds. |
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| Jamanda |
Buy one! I never thought of that! I'll look out for a titchy one then. |
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| otatop |
We love silly indoor fireworks. Turn the lights out and gasp at the spectacle of the Giant Poo! |
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| nats |
I plan to get a couple of Ducks. We could have just the 4 of us (in which case 1 duck would be more than enough) or up to 3 visitors who probably won't confirm until the week before. So thinking if I get 2 ducks I can freeze one if necessary... The stuffing gets cooked outside of the bird any way. Only thing is one of the guests who might come is a Pakistani Christian (still awaiting a visa - long story) who doesn't eat pork (most don't over there) so what to do for stuffing?? I'd hate her not to try it at all.... I'll make some puddings 'cos we love them, and the cake is made though I must feed it again. I'm hoping Rahat WILL make it from Pakistan in time, in which case I plan to ask her to make some Pakistani starters - something totally different sounds fun to me! Other than that I don't know for the rest of the hols, only that since I will be off work I'd like to try out loads of recipe's that I've not made before so one job to do is trawl through the books.... Stollen sounds fun, and there's a Nigella Bakewell using cranberries rather than raspberry jam... fancy making that too! And a chocolate log - ooooh could get FAT! | ||||||
| Mary-Jane |
From where? |
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| Gervase |
Tesco sell little one-portion puds. They cook in three minutes in the microwave. |
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| Jamanda |
Haven't got a microwave | ||||||
| Mary-Jane |
"Ni-ick..." |
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| Gervase |
Pressure cooker? Anything's better than steaming something for two hours on Christmas day. |
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| Nick |
Steam it ahead of time. Only take five minutes to warm through in the oven, or wrapped in foil and plunged into boiling water. | ||||||
| Nick |
Have you looked at that essay yet? |
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| Mary-Jane |
Oh, I don't know... 
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| Mary-Jane |
No. 
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| nats |
Don't know yet - my local farm which I like doesn't do them I don't think, but I might ring them and see if they know someone locally who does..... Otherwise apparently the butchers in Wooton Bassett is good and they might be able to get me happy duck.... |
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| nats |
In fact I've just sent them an email... see what they say quack quack | ||||||
| Mary-Jane |
We had roast Teal one Sunday lunchtime which one of our cats, Wanda, brought back from a local pond. Dead, but still warm... |
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| nats |
My cats prefer to annoy human visitors rather than sully themselves with hunting....!! | ||||||
| Mary-Jane |
You're not cannibals are you? That's taking Downsizing a step too far dontcha think?
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| nats |
  mwahhhhhahhhhahhh....
No! Only that a friend who hates cats has just been round and kept swapping seats because the cats wanted to sit next to him!! |
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| woodsprite |
This is the first year that I can remember when we'll have to buy our turkey. We normally have two raised and prepped by our son but since he's taken the queens shilling, I'm having buy in. I've ordered one from one of our butchers so it should be good.
Not sure how many I'm catering for yet, the more the merrier as far as I'm concerned. |
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| ros |
I can't believe no one else has offered !
Jamanda I'll make you a titchy pudding from my mixture ( not a veggie are you ) and send it on if you like
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| bring me sunshine |
*feeling smug*
My house is a Christmas-free zone
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| Jamanda |
That would be wonderful Ros. I'll send you some vanilla and bay leaf soap by way of a thank you.
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| ros |
that sounds like a deal
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| Fee |
Haven't got a clue what we're doing because Christmas is a bit of a mess this year. We're waking up in our own house for the first time ever, which is great, then probably driving to my Mums (100 miles or so) for Christmas dinner, then down to my sister-in-laws in Bristol/Wells (they're in the process of moving, dunno if they'll be moved by then) where in-laws will already be, the day after Boxing Day. Then in-laws coming to us for a few days after that.
It was the only solution where we got at least a few days with both sets of parents, and also fitted in a bit of time with SIL and family. This plan hasn't gone down so well with the in-laws, however, apparently spending only one day with SIL (even though she can't put us up anyway) is 'disappointing'. I should point out that she's staying in her own house the entire time and everyone is being expected to go to them. Well they can eff off. I know we'll end up compromising, that's what annoys me. So, who knows what we're doing for Christmas dinner this year!
We are having our usual 'friends Christmas' 2nd week in December, though, I'm on starter duty this year, I'm doing gravlax and two pates/terrines (one veggie one meaty) with freshly baked bread (well, baked the night before). |
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| wellington womble |
Buy a great big house, and invite everyone to you - we got fed up the never-ending visiting, and flatly refused to do it any more. Except this year, I couldn't face a houseful (it's not the cooking, but the cleaning!) so we're going to MIL's
I'll make you a pud, Jamanda - you can freeze it for next year, if you like (or do a vertical tasting!) Or send you tiffly amounts of ingridients if you want a go yourself. |
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| Jamanda |
Gosh - I'm inundated with pud offers now T'would be very curlish to refuse!
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| Fee |
You'll have a pud for every day of Christmas at this rate
If I make one before the SW gathering, I'll make you a baby one too 
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| bring me sunshine |
Anyone down my way fancy swapping a Christmas pud for some sausages? Or, indeed, any Christmas yummies? | ||||||
| colour it green |
not completely a christmas free zone then
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| bring me sunshine |
It's food! That's different! Very different Besides, it would help empty my freezer so I can put another pig in there!
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| colour it green |
so you wont be on your todd then.. you have the dogs and livestock.. and lots of food! sounds pretty good actually.... |
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| colour it green |
we always have christmas day at home. i remember being dragged to cold relatives houses and being bored wittless away from home.. and I vowed not to do it. so we always, stubbornly stay at home.
I've ordered a FR turkey from the local butcher, will have that withh alllllll the trimmings, christmas pud natch, and am planning garlic crab starter... |
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| bring me sunshine |
That's the plan And the beach if it's not raining. And treats for the animals.
One of my friends usually does us a hamper but hasn't been well recently so I don't want to ask. Nor do I wish to replace her delicious home cooking with my attempts or (even worse) the stuff on the shelf in the supermarket! And I *do* have a lot of sausages
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| Bebo |
If you don't get any local volunteers I could probably post you a pud. Not sure you'd want one of mine though if you've read the thread about what happened to the first batch. | ||||||
| wellington womble |
What else do people do at Christmas? We have (lots) of good treats to eat, some walks, a few real fires and maybe some (nice)reletives and a good book or two each. What does everyone else do?! |
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| mochyn |
We've got a couple of nice ducks coming on for the big day, which we'll have with pork and ham and all the veg. My son'w coming from Hungary with his fiancee: haven't seen them for two years!
I'll be doing stollen and panettone and all sorts of other things. |
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| wellington womble |
Oh, Stollen. I forgot about Stollen. I might take that instead of pudding. Is your recipe on the site, Mochyn?
We have a problem. Between the four of us, no-one can decide between hot ham and dolphin potatoes on Christmas eve, and the cold ham leftovers for boxing day, or salmon en croute for Christmas Eve, and pork pie for boxing day. I may have to give in, and cook both. |
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| mochyn |
Chould be here somewhere, but don't ask me where! |
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| wellington womble |
Ah, found it Before I put in the recipe database could you give a rough idea of how long
might be? And how far in advance should I make it? |
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| mochyn |
Because I cook on a Rayburn I don't use timings. Sorry! Probably have a look at abou 20 mins...
ETA it will keep for a couple of weeks in the freezer or a couple of days in a tin. Because it's yeasted it can dry out. |
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| wellington womble |
That's fine - I just need to know whether to look after 10 mins, or 2 hours. Otherwise I get distracted and wander off. | ||||||
| Fee |
One of our friends is now pregnant, so I need to come up with another starter (pate and gravlax is no good, apparently ). Hmmm.
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| wellington womble |
Do you want to prepare it in advance? | ||||||
| judith |
So something like pickled gherkins and peanut butter on a bed of coal perhaps? |
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| Fee |
Yeah, preferably, it's for our 'friends Christmas', and not at our house this year, and I know how annoying it is to have people trying to do stuff while you're trying to get the main meal sorted.
She's very early on at the moment, will see what she fancies closer to the time perhaps!
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| wellington womble |
Why does everyone think one must want gherkins? Himself is desperately waiting for the time when he can laugh at me eating gherkins and ice cream. Will have a think about fetus-friendly starters. Don't start on puddings, they're even worse! | ||||||
| Jamanda |
It arrived today - a tiny, but perfectly formed little pudding all wrapped up in muslin. It's been stashed away for the big day. (Though I did have a sniff and it smells scrummy). Thank you so much Ros!
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| nats |
Anyone got any ideas about stuffing without pork or chestnuts to have with duck?? Not hard to please me...
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| maryf |
Stuffing a duck . . .
grate the rind off a couple of oranges and mix with breadcrumbs onions and sage with a splash of orange juice the top for the last 10 mins. . . leeks and whatever herbs you fancy with breadcrumbs and onions . . . plums - tinned OK - with breadcrumbs, brown sugar and horseradish |
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| ros |
Did one a couple of yrs ago that was rice based with apricots and cranberries in - could go thro my recipe pile to find it if it sound the sort of thing you'd fancy? ( it may be a Delia one - can't remember) |
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| bring me sunshine |
I was still thinking about babies when I read that
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| nats |
oooooooh that sounds scrummy yes please! |
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| ros |
until I find the right one in my pile
( I have loads written on scraps of paper or torn from magazines that are supposed to be transferred to notebook but haven't been) this is the closest match I can find from memory http://www.robertsplace.ca/recipes/bonelessricechicken.htm I've used it for duck and goose - and for the latter I think a grated apple was added will keep looking, I've also lost my favourite white chocolate roulade recipe and I need to find that ! |
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| wellington womble |
Me too! PM me your address, and I'll send you my puddings (there are two, in paper cake cases, so really teeny). Then if Ros's is better, I can try her recipe next year
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| nats |
Did you cook the rice first? The recipe isn't very clear...!! Other than that I take it that it's a chop-and-mix job... |
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| Jamanda |
When you find it post it on here, then it will never be lost again. |
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| ros |
Can't find either of them 
@nats I think the rice was cooked first - and the onions sweated off in a little oil as well. ( for the suffing, not the xmas pud )
I'm all worried that Jamanda won't like the pud WW, please send her yours as well so she's not disapointed
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| Jonnyboy |
My folks are visiting so a leg of pork is obligatory (not that I'm complaining) plus a nice ham and a turkey. For some reason I like to be a bit retro and cheesy at Christmas so it will be a prawn cocktail starter and raspberry trifle for afters. | ||||||
| Jamanda |
It smells lovely, so I'm sure I'll like it. |
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| alison |
Sounds like our Christmas meal, exactly. Christmas pud is too heavy ontop of a large prawn cocktail, and the full works roast. |
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| sean |
I made prawn cocktails the other week. It's easy to forget how delicious they are if you do them properly. | ||||||
| wellington womble |
I will when she remembers to PM her address (although I'm sure yours will be fantastic by itself) Jamanda, if you don't remember today it might not get to you in time. You must be at home in this weather, even I have permission to go early! |
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| nats |
Ta, I'll make it up as I go along then!!
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| ros |
Things made that way always come out the best anyway - just remember what you did - or post it on here - for next time
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| Gervase |
Gervase's Xmas stuffingWell, that's the stuffing made - and though I says it meself, it's a belter.
Half a cup of pounded pistachios One pack of The Charcutier Lincolnshire sausages, stripped One Bramley apple, grated One small onion One clove of garlic Zest of one lemon Eggcup full of parsley Salt & pepper to taste. Cook the onion over a low heat in a little butter until it's about to caramelise, stir in the chopped garlic and cook off for a minute then set aside and allow to cool. When cool, mix everything together. Stuff, roll, mould or whatever; bake or roast. |
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| gil |
Gil's festive stuffing for pot-roast gameTo go with pot roast pheasant or rabbit, and cooked separately in a loaf tin.A bag of crusts from rye sourdoughs [about 8-10 end slices], dried in the oven and whizzed in the liquidiser 2 oz ground almonds 2 onions finely chopped 7 mushrooms, chopped 3 garlic cloves all the sage leaves not killed by sub zero temps [about 10] ditto parsley [5 fronds] dried thyme [1 tsp] black pepper zest and juice of 1 orange more orange juice [carton] sunflower oil [ a skoosh] 2 eggs, beaten extra lemon and lime juice Mix breadcrumbs and ground nuts in a big bowl Fry the onion, garlic and mushrooms and add zest and juice the orange and add chop and add herbs and pepper add eggs, oil, more orange juice, extra citrus juice and mix till it resembles stuffing chill in fridge overnight grease a loaf tin, and put mixture in Bake [covered with foil] at Gas 4 / 180C for 45 mins Take foil off and put back in for 15 mins more to brown the top Ideally, it should contain a couple of handfuls of parsley.... |
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| gil |
bumped for toggle | ||||||
| toggle |
thanks hun | ||||||
| nats |
This was scrummy - thank you for that |