GTP Christmas food thread

  • Thread starter Thread starter Sureboss
  • 12 comments
  • 775 views
Sureboss

Sureboss

Tanned and Lipstick'd
Premium
Messages
15,504
United Kingdom
UK
Thought it might be cool to have a collaboration of recipes/ideas for Christmas. Put in your experience/expertise and we'll get cracking...

Easy one to get going, plan to do more with some time on Friday.

To accompany the Turkey, don't go buying any Cranberry sauce (though who does that anyway?)

Cranberry and Orange Jus

100g Cranberries
1 orange, segmented (http://www.metacafe.com/watch/863578/how_to_segment_an_orange_awt_on_itv1s_daily_cooks/)
3/4 pint of water
caster sugar - This should be to your taste, use 50g-75g as a rough guide.

Take 1/4 of Cranberries out and save for later. Simply combine the rest in a saucepan and reduce, till you have the Jus down to a smooth, slightly thick texture. Pass the mixture through a metal sieve and give it a good squidge (technical!) with the back of a spoon. Then put in the rest of the cranberries, that you put aside from earlier, in with the Jus.

Perfect to serve with the Turkey. The above should serve about 6-8 people. Depending on the greediness of those people. :)
 
I need a good recipe for eggnog. I've never had it before but I feel like I'm missing out every Christmas. I would like it to be alcoholic, preferably with Brandy.
 
I love good roasts at christmas, even though seafood is our #1 thing here for it. So this is my one, sorry if you're Halal or Kosher. :p

Christmas BBQ Roast Pork.
1 x Pork Leg Roast (min. 1.5kg)
8 x Potatos, peeled and cut into segments
1 x Pumpkin, cut into 12 pieces
6 x Onions, Peeled.
150-200ml of original BBQ sauce.
Sides of Greens, Corn, Cold Meats & Salads.

Before starting, coat the roast in BBQ sauce with a brush, but don't smother the crackling in it, you want the meat covered more for the glaze and flavour of the meat and the crackling won't be as crunchy or it's natural saltyness won't come through as much otherwise. If you like it with smokey BBQ sauce, that's fine.

Turn the oven on to about 300*F (150*C) for pre-heating.

Peel & Cut the vegetables up and line a roasting tray on one shelf of the oven with a tiny bit of water to stop them sticking to the tray. On another shelf, put the coated roast pork into another roasting tray and pour the remaining sauce over the pork meat and into the tray to keep the underside moist too and prevent sticking.

Turn the heat up to about 350*F (180*C) for 1.5 to 2hrs, turning the roast over after 1hr and the potato segments over as needed to get a nice golden brown on them. The vegies should cook first aswell.

After cooking, leave Roast to set for 2-3 minutes to allow the BBQ glaze to cool a bit. Take the crackling you want to eat off seperately, slice up pork into thick slices and serve with vegetables.

Serves 6-8 without a worry, more when you add the cold meats, salads and stuff.
 
Mark T
I need a good recipe for eggnog. I've never had it before but I feel like I'm missing out every Christmas. I would like it to be alcoholic, preferably with Brandy.
Click to expand...

You know, I had some of this earlier this year and my first reaction was, "this is good except for the alcohol."
 
Alcohol is key. I made this one for christmas, but it's too late for you because it apparently needs to age for 3+ weeks. I made it about 5-6 weeks ago and tested it yesterday. I think it's going to be quite awesome. Not something to be chugged, though.

I made this one for thanksgiving. I tripled the recipe and we (maybe 5 people?) killed it in a night. Probably made 3/4 a gallon. Not a lot of alcohol in this one, but it's enough. Alton Brown approved. I modified it and added a couple spices; some vanilla, nutmeg, cinnamon sticks and cloves. Just toss the sticks and cloves in the pot when you temper the eggs and strain them out when you mix it with the alcohol.

Last year I stole a recipe from Allrecipe.com. Also really good. If you do cook the eggs, be sure not to scramble them. It seems like a common problem in the comments of these recipes, people getting lumps, which is the eggs scrambling. I'd probably just go with raw eggs; you should be fine.

You can basically use whatever alcohol you want even though most of them seem to call for rum or bourbon. Mix a couple alcohols together (bourbon, whiskey, soco, rum, brandy should all be fine) to get a more complex flavor; add some spices. Grate fresh nutmeg on top when serving.
 
I made homemade egg nog once. Never again. Watery crap compared to what the fine folks at Knudsen can do with it. I like my nog to be super thick, and for that you're going to need gumming ingredients found in premium ice cream.

The only recipe I really have for Christmas is wild goose I shot or prime rib roast I wish I shot. Just wouldn't be Christmas for me unless I got to shoot and kill something for Christmas dinner.
 
My uncle's girlfriend is Colombian. My grandparents are Cuban. They're both hosting the christmas parties, so I don't really want to talk about Christmas food. I'm not looking forward to pork and more pork.
 
nk4e
Filipino food mixed in with Thanksgiving food = Christmas Food
Click to expand...

:lol: I have Filipino neighbors and I know exactly what you're talking about.

Anyway, if or when I host a Christmas party, pork is not invited. Oh and neither is prime rib. BBQ grilled chicken ftw; or grilled fish if it's a Friday.
 
Klostrophobic
Alcohol is key. I made this one for christmas, but it's too late for you because it apparently needs to age for 3+ weeks. I made it about 5-6 weeks ago and tested it yesterday. I think it's going to be quite awesome. Not something to be chugged, though.

I made this one for thanksgiving. I tripled the recipe and we (maybe 5 people?) killed it in a night. Probably made 3/4 a gallon. Not a lot of alcohol in this one, but it's enough. Alton Brown approved. I modified it and added a couple spices; some vanilla, nutmeg, cinnamon sticks and cloves. Just toss the sticks and cloves in the pot when you temper the eggs and strain them out when you mix it with the alcohol.

Last year I stole a recipe from Allrecipe.com. Also really good. If you do cook the eggs, be sure not to scramble them. It seems like a common problem in the comments of these recipes, people getting lumps, which is the eggs scrambling. I'd probably just go with raw eggs; you should be fine.

You can basically use whatever alcohol you want even though most of them seem to call for rum or bourbon. Mix a couple alcohols together (bourbon, whiskey, soco, rum, brandy should all be fine) to get a more complex flavor; add some spices. Grate fresh nutmeg on top when serving.
Click to expand...

👍. I think I'm going to make two batches, one with alcohol one without. I'm going to try Sailor Jerry's rum in the alcoholic one as it is already spiced with vanilla.

I don't know what you folks have for breakfast Christmas morning but I'm going for smoked salmon with scrambled egg on toast. The bread will be a farmhouse doorstep loaf cut into thick slices. I wil also be snacking on anchovy filled olives until the feast is ready.
 
Ha! Glad I checked the thread titles as I just wanted to start the very same thread. I'm going to do my best to make some good Christmas tucker this year. Living in a place like Hong Kong it's all too easy just to eat out all the time. I'm going round to some mates' flat on Christmas Day and want to impress them with a few tasty morsels...

First, I'm going to try this pumpkin bread:
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx
 
Might be cool to offer menus/alcohol choices for your Christmas too.

Christmas Day:

Camembert
Plaice en Crouté (I've got some thinking and research to do in the next 2/3 days)
Christmas Pud or maybe a Crumble to go with my Vanilla & Mascarpone custard. Though that will go with the Christmas pud.

Boxing Day:

Smoked Salmon with home-made Focaccia and a Lime, Chili, Garlic and Ginger dressing.
Turkey with all trimmings
Something like Cheesecake or maybe some syllabub.

Old Peculiar is the Ale. Then it's some Red and White's on offer.

Need to do some more thinking on the dessert front...
 

Latest Posts

Back