List your favourite festive dishes and booze
Discussion
As usual, I'm surprised just how far Christmas is being forced under our noses already so have decided to embrace it rather than moan about the adverts. As such I'm investing in some fine spirits and some good festive food. I need a list.
Beef rib - hopefully Dexter
Goose - for confit legs and sous vice breast with goose crackling from the skin
Scallops for pan frying
Monkfish for scampi (did you see Tom Kerridge do this recently Chief?)
Need more inspiration. Cheers.
Beef rib - hopefully Dexter
Goose - for confit legs and sous vice breast with goose crackling from the skin
Scallops for pan frying
Monkfish for scampi (did you see Tom Kerridge do this recently Chief?)
Need more inspiration. Cheers.
I always make a few chutneys, some for home some as gifts. Last years was rhubarb, cranberry and mustard seed.
To go with chutney of course... some cheeses. I'm a bit obsessed with blacksticks blue at the moment.
As you said Goose is a better bet than turkey. I don't do turkey at all. For the one person not into Goose I am cooking an individual poussin.
To go with chutney of course... some cheeses. I'm a bit obsessed with blacksticks blue at the moment.
As you said Goose is a better bet than turkey. I don't do turkey at all. For the one person not into Goose I am cooking an individual poussin.
My mums xmas dinner and my neighbours ham.......... no washing up, or preparation by me 
that's why I love Xmas
Some Green Chartreuse will flow at the parents, along with Tawny Port with cheese (real stuff none of this mucked about supermarket stuff for xmas).
I'm also taking along 2 kegs of Hopping Mad Patriot for my dad, brother in law and me to consume over xmas day and boxing day.
Home after boxing day and just keep popping into neighbours when peckish
that's why I love XmasSome Green Chartreuse will flow at the parents, along with Tawny Port with cheese (real stuff none of this mucked about supermarket stuff for xmas).
I'm also taking along 2 kegs of Hopping Mad Patriot for my dad, brother in law and me to consume over xmas day and boxing day.
Home after boxing day and just keep popping into neighbours when peckish
Mobile Chicane said:
Gin.
When G&T seems too 'summery', try Hendrick's with a splash of raspberry syrup (from Polish shops - although Chambord raspberry liqueur also works), juice of 1/2 a lime, topped up with Fevertree ginger beer.
Sounds interesting.... I'll give it whirl with some genever which I'm not to keen on (bought it last xmas as something different to try)When G&T seems too 'summery', try Hendrick's with a splash of raspberry syrup (from Polish shops - although Chambord raspberry liqueur also works), juice of 1/2 a lime, topped up with Fevertree ginger beer.
I love Christmas food, every aspect of it from the main feast to the leftover sandwiches, the treats to the side dishes. Some highlights for me are..
Ox heart stew on Christmas eve was always a favourite as a child. Did one a few years ago, it was just as I remembered.
Snowballs - Warninks Advocaat and lemonade - more childhood memories of Christmas at my nans
A huge roast ham with cloves that would last a week, still do this today.
Stones ginger wine is only ever drunk at Christmas in our house, usually in a whisky mac
Goose is overrated in my opinion, but as we've tried everything else we're going for turkey this year.
Brandy butter and Christmas pudding. Classic but it has to be done.
Smoked salmon and scrambled eggs for breakfast. Aldi are doing a cheap caviar this year so some of that as well.
Plus plenty of walking whatever the weather so that room can be made for the next onslaught!
Ox heart stew on Christmas eve was always a favourite as a child. Did one a few years ago, it was just as I remembered.
Snowballs - Warninks Advocaat and lemonade - more childhood memories of Christmas at my nans
A huge roast ham with cloves that would last a week, still do this today.
Stones ginger wine is only ever drunk at Christmas in our house, usually in a whisky mac
Goose is overrated in my opinion, but as we've tried everything else we're going for turkey this year.
Brandy butter and Christmas pudding. Classic but it has to be done.
Smoked salmon and scrambled eggs for breakfast. Aldi are doing a cheap caviar this year so some of that as well.
Plus plenty of walking whatever the weather so that room can be made for the next onslaught!
Having been bitten by the baking bug very recently, I'm looking forward to making my first ever batch of mince pies this year. The sweet pastry courtesy of one Jamie Oliver (!!) after making one of his apple pie recipes a few weeks ago.
Thanks to Swervin' Mervin on the rum thread, I'll be looking forward to trying some Gosling's Black Seal.
Other yuletide regular favourites :
Herefordshire Hop cheese
Stilton in a pot
Lidl (seriously) Norwegian smoked salmon
A big porkus pie from Parkinsons (our preferred butcher)
Home made blackcurrant vodka
Home made wild cherry brandy (2012 vintage)
Thanks to Swervin' Mervin on the rum thread, I'll be looking forward to trying some Gosling's Black Seal.
Other yuletide regular favourites :
Herefordshire Hop cheese
Stilton in a pot
Lidl (seriously) Norwegian smoked salmon
A big porkus pie from Parkinsons (our preferred butcher)
Home made blackcurrant vodka
Home made wild cherry brandy (2012 vintage)
Rib of beef for the big day.
Homemade Pudding to wife's family recipe made a couple of weeks ago, plus Brandy Butter and Cream.
Selection of cheeses (Montagnolo, Cropton Stilton, Dambuster Cheddar, Comte Extra Vielle & Kit Calvert Wensleydale)and home made pickles (Beetroot and Apple).
Wife makes and freezes lots of party food for Christmas evening (we have both sets of parents round plus a few friends) - mini quiche, home made sausage rolls, various types of cheese straws.
Jamaican Rum, elderflower cordial and Prosecco for pre-dinner cocktails.
Cake made in October and fed with brandy weekly, started on Christmas Eve (with Wensleydale, of course).
Decent pudding wine and port (not decided yet, will visit Berry Bros. when in London this week).
Homemade Pudding to wife's family recipe made a couple of weeks ago, plus Brandy Butter and Cream.
Selection of cheeses (Montagnolo, Cropton Stilton, Dambuster Cheddar, Comte Extra Vielle & Kit Calvert Wensleydale)and home made pickles (Beetroot and Apple).
Wife makes and freezes lots of party food for Christmas evening (we have both sets of parents round plus a few friends) - mini quiche, home made sausage rolls, various types of cheese straws.
Jamaican Rum, elderflower cordial and Prosecco for pre-dinner cocktails.
Cake made in October and fed with brandy weekly, started on Christmas Eve (with Wensleydale, of course).
Decent pudding wine and port (not decided yet, will visit Berry Bros. when in London this week).
Carp on the 24th. After 3 years of eating it I had to tell the MiL that it tastes terrible. For the following 2 years I had trout (which I like) but from last year I have insisted that myself and the BiL both have steak like I used to at home.
Salmon breakfast
Homemade sausage rolls but I will be making my own game sausage meat
Homemade cheese straws
Hommade chicken liver pate although this year I'm going for a galantine of chicken filled with liver, farce from duck, nuts and some truffles.
Profiteroles filled with foie gas
Good Cremant
Weinachtsbier
Whisk(e)y
Goose with Klöse and red cabbage
Cheese
The when I visit my parents in January:
Steak, egg and chips (the Christmas eve meal)
Cheese
Full turkey roast
Port
Whisky
Pavlova
Marmalade
Pork and sage stuffing
Salt beef and a ham hock
Champagne
Lots of wine
Boxing day cold cuts
So many sandwiches that I explode.
Salmon breakfast
Homemade sausage rolls but I will be making my own game sausage meat
Homemade cheese straws
Hommade chicken liver pate although this year I'm going for a galantine of chicken filled with liver, farce from duck, nuts and some truffles.
Profiteroles filled with foie gas
Good Cremant
Weinachtsbier
Whisk(e)y
Goose with Klöse and red cabbage
Cheese
The when I visit my parents in January:
Steak, egg and chips (the Christmas eve meal)
Cheese
Full turkey roast
Port
Whisky
Pavlova
Marmalade
Pork and sage stuffing
Salt beef and a ham hock
Champagne
Lots of wine
Boxing day cold cuts
So many sandwiches that I explode.
This year some Bokke fusion food for the main feast:
Capon stuffed with Boerewors and a cayenne herb butter;
Wild duck stuffed with pistachio farce with citrus and star anise;
Brined ham hocks smoked on the braai for at least 6 hours.
Accompanied with the usual array of vegetable sides.
Drinks wise, I'm off the pop officially; so will limit myself to a glass or two of Château Musar and make do with Alkoholfrei Erdinger.
A mixed case from Naked, plus some unusual gins/vodkas and vermouths will be available for those inclined.
Dessert is Mrs. SVX's domain, but I gather there is a semi-freddo in the works.
Capon stuffed with Boerewors and a cayenne herb butter;
Wild duck stuffed with pistachio farce with citrus and star anise;
Brined ham hocks smoked on the braai for at least 6 hours.
Accompanied with the usual array of vegetable sides.
Drinks wise, I'm off the pop officially; so will limit myself to a glass or two of Château Musar and make do with Alkoholfrei Erdinger.
A mixed case from Naked, plus some unusual gins/vodkas and vermouths will be available for those inclined.
Dessert is Mrs. SVX's domain, but I gather there is a semi-freddo in the works.
Pre Christmas Weekend:
Cook a ham in coca cola and bake it off with a mustard, brown sugar and breadcrumb crust to eat immediately with mash and red cabbage. It's then picked at and served in various ways over the holiday.
Christmas Eve Dinner:
Steak, (rare ribeye or sirloin), with homemade pepper sauce, mushrooms fried in butter and twice cooked chips, accompanied by a good red, I'm into Malbec at the moment.
This is usually followed by trifle, coffee and a single malt or two.
Christmas Day breakfast: Ham, egg and fried poatatoes or Eggs Benedict, accompanied by Bucks Fizz and a good coffee.
Christmas Day Lunch:
Starter: One of or a combination of smoked salmon, gravadlax, prawns, lobster, crab or seafood mousse with some sort of salad and fresh baked bread.
Wine: Chablis or Sancerre.
Main Course: Turkey, Goose or Rib of Beef on the bone depending on whose turn it is to choose. Always, potatoes and parsnips roasted in duck or goose fat, usually carrots cooked in orange juice and a couple of green veggies.
Rarely, sprouts although I do them in a fricasee with bacon, chestnuts and cream if we have guests.
Always, some sort of home made stuffing along with sausage meat and the obligatory pigs in blankets made with my butchers chipolatas and smoked bacon.
Wine: A well aged good Bordeaux from my special rack.
Dessert: Not my department but it's always nice and rarely christmas pudding.
Wine: A dessert wine of her choice.
Cheese: Stilton of course, I also like a good Cheddar and there is usually a Brie or similar with a couple of other random choices.
Wine: A twentyish year old port from my special rack followed by coffee with more port or single malt.
Cook a ham in coca cola and bake it off with a mustard, brown sugar and breadcrumb crust to eat immediately with mash and red cabbage. It's then picked at and served in various ways over the holiday.
Christmas Eve Dinner:
Steak, (rare ribeye or sirloin), with homemade pepper sauce, mushrooms fried in butter and twice cooked chips, accompanied by a good red, I'm into Malbec at the moment.
This is usually followed by trifle, coffee and a single malt or two.
Christmas Day breakfast: Ham, egg and fried poatatoes or Eggs Benedict, accompanied by Bucks Fizz and a good coffee.
Christmas Day Lunch:
Starter: One of or a combination of smoked salmon, gravadlax, prawns, lobster, crab or seafood mousse with some sort of salad and fresh baked bread.
Wine: Chablis or Sancerre.
Main Course: Turkey, Goose or Rib of Beef on the bone depending on whose turn it is to choose. Always, potatoes and parsnips roasted in duck or goose fat, usually carrots cooked in orange juice and a couple of green veggies.
Rarely, sprouts although I do them in a fricasee with bacon, chestnuts and cream if we have guests.
Always, some sort of home made stuffing along with sausage meat and the obligatory pigs in blankets made with my butchers chipolatas and smoked bacon.
Wine: A well aged good Bordeaux from my special rack.
Dessert: Not my department but it's always nice and rarely christmas pudding.
Wine: A dessert wine of her choice.
Cheese: Stilton of course, I also like a good Cheddar and there is usually a Brie or similar with a couple of other random choices.
Wine: A twentyish year old port from my special rack followed by coffee with more port or single malt.
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