(Closed) Christmas Food!!!

posted 6 years ago in Cooking
Post # 3
658 posts
Busy bee
  • Wedding: December 2012

@ChocolateLime:  Delicious!

We do a different theme every year. One year it was soups/stews/chilis, the next it was miexican, the next it was grilled favorites, this year its PASTA. We are making 5 different kinds of pastas with 5 different suaces and mixins such as mushrooms, brocoli, spinach, chicken, italian sausage. We make it kind of like a big build-your-own pasta buffet. Its fun getting to create different pasta dishes and everyone gets to eat their faves.

Post # 4
10453 posts
Sugar Beekeeper
  • Wedding: February 2014

My family does a pancake breakfast before we open gifts. Then for lunch I pretty much only eat cookies. And my mom always makes a big bowl of punch. She also carves a bread bowl and puts homemade spinach dip in there. Yucky to me! 

For dinner we do turkey, mashed potatoes, stuffing (yuck), gravy (yuck), carrots and buns. Then dessert is usually pumpkin pie with tons of whipped cream! 

Post # 5
2781 posts
Sugar bee
  • Wedding: October 2013

On christmas eve my Future In-Laws do a traditional ukranian christmas eve dinner, with buckwheat kutya which is kinda like a grain pudding, fish, meatless cabbage rolls, pergoies, and a bunch of other stuff I either can’t name or just don’t remember what it is, very yummy.

Christmas morning Future Mother-In-Law makes something called a wife saver breakfast, it’s basically a savoury baked french toast casserole. Christmas dinner consists of meatballs, turkey, ham, perogies, cabbage rolls, salad, mashed potatoes, and some veggies for both my family and FI’s.

Post # 6
192 posts
Blushing bee
  • Wedding: September 2010

When we had Christmas Dinner at grandma’s house, it was always ham, fruit salad, green bean casserole, sweet potatos, rolls, and several pies for dessert. Once I embraced my inner foodie, I would make some sort of high-brow side dish to bring as well.

Now that we host it at our house, we do prime rib roast, tons of mashed potatos, fruit salad, various side dishes that inspire us leading up to the big event, and whatever kind of dessert which sounds yummy, last year was a goat cheese lemon cheesecake and a flourless chocolate torte.

It should be interesting this year since we’ll either have a brand new infant or I will be super duper pregnant for Christmas, and we’re still hosting 🙂 I think people will be bringing more vs. us cooking it all this time!

Post # 7
407 posts
Helper bee
  • Wedding: October 2012

Morning: Some kind of breakfast casserole or cinnamon roles

Late lunch: Turkey, ham, green beans, mac and cheese, sweet potato casserole, dressing/stuffing, pumpkin pie, pecan pie

Dinner: Leftovers from lunch

Post # 8
1114 posts
Bumble bee
  • Wedding: July 2013

Mum and I usually prepare all the veg etc on Christmas Eve so that Christmas day is fairly relaxed.  Christmas morning we usually have croissants or other pastries with snowball (advocaat and lemonade).  Then we have dinner at around 3pm.  My dad makes paté and sometimes we’ll have something like prawn cocktail or soup and kir royale to drink.  Then the main course is rare roasted rib of beef, potatoes, parmesan parsnips, carrots, runner beans (usually homegrown and frozen, but I don’t think my parents grew any this year), maybe butternut squash, braised red cabbage (which is probably Mr CL’s favourite side dish EVER), proper gravy, yorkshire puddings and horseradish sauce, with lots of wine/beer/stout/cider/whatever you fancy to drink.  We used to have turkey as a kid until my parents realised that none of us really like it, and it’s not really worth spending out so much for it.  Then it’s Dad’s homemade Christmas pudding with clotted cream or custard, although we usually end up having a break between dinner and pudding!  Dad always cooks a sixpence into the pudding and whoever finds the sixpence gets £1 (and then has to give the sixpence back to Dad!).

Post # 9
5009 posts
Bee Keeper
  • Wedding: April 2012

My mum (a vegetarian) is insisting on doing the main course of Christmas dinner this year so I’m stuck having turkey but I’m doing the starter and some of the sides. I just can’t decide what to do now, though.

I really want to do a huge fruits de mer but I’m the only person attending who really loves a wide variety of shellfish so I might do a twist on prawn cocktail made with prawns, langoustines, squat lobsters and lots of avocado in a light home-made dressing rather than a store-bought mayonnaise.

Then I’m doing a ginger beer and marmalade ham to go alongside the turkey (along with the stuffing, sausages wrapped in bacon, roast potatoes and other vegetables that my mum will do).

I’m also going to insist on doing the gravy as I’ve spent the last few years perfecting my saucing abilities and mum is a bit squeamish about carcasses. I’m going to start gathering up and freezing poultry carcasses now so that I can spend Christmas eve making the gravy (it takes 12-15 hours and a huge stock pot to make a small jug but it tastes AMAZING).

I’m hoping to do something big for Hogmanay, though. 

Post # 10
5009 posts
Bee Keeper
  • Wedding: April 2012

We’ve hosted Christmas the last three years so I’m not sure what our Christmas plans will be like this year. I usually get up and get the main meat in the oven (unless we’re doing the 20 hour roast beef) and make my Christmas muffins (cranberry, orange, cinnamon and marzipan) whilst Darling Husband makes big mugs of coffee with mixed spices through it. 

Then we open our presents to one another and set the table before I get really stuck into doing more of the Christmas dinner prep. 

People show up around 3ish and I have nibbles on the go and then run through starter and soup whilst the meat rests and I do the roast potatoes and glaze the ham. We usually finish eating sometime around 9pm and play some board games before everyone else heads off.

I really get why my mum always loved Boxing Day!

Post # 12
5009 posts
Bee Keeper
  • Wedding: April 2012

@ChocolateLime:  It’s really easy to make for yourself if you have a slow-cooker. It has become one of our standby dishes for mid-week.

You’re not allowed haggis?

Post # 14
5009 posts
Bee Keeper
  • Wedding: April 2012

@ChocolateLime:  I’m a gizintae kind of a girl, so I’ll give you my “recipe”. It always comes out well.

  • 1 ham which will fit in your slowcooker
  • 1 bottle Tesco fiery ginger beer (I’ve tried a few and it actually works really well)
  • Peel of one orange in large strips
  • 2 star anise (optional)
  • Some marmalade
  • 15-20 cloves

  1. Put the ham, ginger beer, orange peel and star anise in the slow cooker (it’ll work just fine with just the ginger beer and ham, though)
  2. Switch on at low and leave to cook for 8+ hours (I’ve left it 16 by mistake before with no ill effects).
  3. Pre-heat oven to 200 C (or even a little more)
  4. Remove ham from slow cooker carefully and remove skin leaving some fat
  5. Score fat into diamond shapes and put cloves in the middle of each diamond
  6. Mix 3-4 tablespoons of marmalade with a tablespoon of the ginger beer/ham cooking liquor and reduce in a saucepan until thick and sticky then paint/pour over the ham.
  7. Put ham in oven for 25-30 minutes until the glaze has turned golden brown.
  8. Leave to cool to room temperature and serve in slices (you can cool before the glazing process if you prefer and it should slice well-ish, but it won’t slice well when hot).

I usually skip the glazing when doing it as a day-to-day recipe, though.

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