4 pounds of butter,2 pounds of cream cheese

16 years ago

10 pounds of flour, 4 gallons of chocolate milk 1 1/2 gallons of regular milk a quart of cream, about 12 pounds of potatoes, 3 pounds of pork loin, 4 pounds of beef filet, 4 pounds of boneless lamb and more than half of a 20 pound turkey...

Isn't that what family holidays are about??

I think the most outstanding dish was the boneless lamb. Stew cooked it so I can't give more than generalities, but it had garlic slivers inserted. Was browned on the stove top, finished in the oven, placed on a board and foiled to rest and a port wine reduction with some grated onion and a bit of chicken broth was served with it.

so what did you eat that was special?

Linda C

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Comments (13)

justaguy2
16 years ago
The title of this thread alone clogged my arteries.
vicki_lv
16 years ago
We had a beef tenderloin, salt encrusted baked potatoes and a nice salad. For dessert, we had pumpkin pie and Can't Leave Them Alone bars.

Then on Sunday, I had this for breakfast: A toasted and buttered Nooks and Crannies English Muffin, with leftover thinly sliced medium rare beef tenderloin, a smear of cream cheese, some jalapeno jelly and a drizzling of honey. Oh my heck! So very good!
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Kind of a weird dish but good. Very mediterranean. Elegant Lima Beans (I guess you could use any kind of largish bean, like kidney or canelinni) 4 cups cooked lima beans 1 can tomato sauce 4 oz. shredded kasseri cheese (1 cup) 1 cup coarsely chopped walnuts 1/4 tsp. basil 1 green pepper, diced (guess you could use red to be even more fancy) 3/4 cup water (or veg. or chicken broth) 1/2 tsp. salt 1/4 tsp. pepper Minced parsley to garnish Combine limas and tomato sauce and broth and spices in a large pot and bring to a boil. Meanwhile sautee the pepper in a little olive oil. Add the pepper, walnuts and cheese to the bean mixture and spoon this into an 8 cup baking dish. Bake at 350 for 30 min. I have not made this in a couple of years and I don't remember it being very runny, but I would start with a little less than 3/4 cup water and see how it goes. I always get compliments on this dish when I make it so I dunno if I follow the recipe or not. You could basically make up any kind of beans with a tomato based sauce, and add the walnuts and cheese to it and bake it. You could even add other sauteed veggies such as onions and yellow squash or zuchinni. And spice it up more if you like. Like I said, I make this for mediterannean themed dinner parties and it draws compliments as being unusual and good, but I haven't made it since about 2004, it makes so much and kasseri cheese is no longer in my budget. You could use feta too I'll bet though, albeit maybe a little less because feta is so dominant tasting compared to kasseri.
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It will probably work with the really fine kind of cake meal. I have issues with M. cake meal. I think it tastes like the sands of the desert that the Israelites crossed and is meant to remind us of eating dust before we entered the Promised Land. But, yeah, even when I've made non-Passover sponge cakes they've been with separated eggs and no fat, or occasionally a chiffon with a bit of oil, for something denser, like honeycake. I don't want a rich, butter sponge cake! I want it to be poofy and puff out air when you bite it and be all eggy and light as down. Though a thoroughly Jewish way to make it rich is to top it with sour cream. :) I don't think it's probably a good combination if you didn't grow up with it, but orange or almond sponge cake with sour cream is one of those remembered delights from childhood. :) Joy of Baking has a nice article about sponges and other "foam" cakes. I think my resistance to the butter is about blurring. Butter cakes are rich, moist, a little sticky. Sponge cakes are fluffy, light, a little crumbly. They have such different crumbs. Trying to make a sponge with butter to prove that you can by whipping enough is a fun experiment, but if you put a slice of it and a slice of butter cake next to each other, you won't get as much of that feeling that you're eating two different cakes! Everything blurs to the center, when all of the interesting stuff is at the edges.
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No more cherries - I ate them all, finished them off last night. LOL Price Chopper is selling the 4 pound container of California cherries for $7.95 this week. They were sweet cherries, not too much of a cherry taste but they were still good. I had to really soak and rinse them good because there was a lot of pesticides or something on them. I ate one bowl after rinsing lightly and my throat and tongue felt funny so thereafter I rinsed them in hot water and soaked them and they were okay to eat. I would love to make some jam but I don't think these were cherry tasting enough to make the jam taste like cherry. I don't really know how to make jam except tomato marmalade or freezer jam. I do love cherry jam though. Hey Mush maybe we can get Dance's to make some jam and we can buy some off of her. LOL I think I am going to get another couple of containers and try jam if I can find an easy recipe. I don't have an Certo or stuff like that. Do you need Certo to make jam? I want to use some cherries for cooking too. I saw a couple of good recipes in the latest Bon Appetite magazine. Pork chops with glazed charries sounds really good. I don't think there is a type of cherry I don't like but my favourites have to be sour cherries. They taste like the cherries we used to pick in Peck's Orchard. My friends and I would climb a cherry tree in the orchard and each find a branch to sit on. Vicki would spit her cherries open to take out the worm and then eat the cherry. I would eat the cherry worm and all. LOL I didn't want to see a worm or I wouldn't have eaten the cherries and I can't turn down eating a sour cherry. My friend's elderly Mom down the street always buys me a few bags of sour cherries whenever she goes to the market because she remembers how much I love them. I want to pick some this year because you can't usually find them in the stores unless they are 10 gallon pails for making pies. I just want to eat them. LOL I wonder if my brother David's Price Chopper is open today. I need more cherries! Cherries soaked in rum like Fly suggested. Wouldn't that be good over ice cream? I once wanted to decorate my kitchen before it was remodeled with a cherry pattern for chair pads and towels I found at Sears which I can't find anymore. A Cooking Forum friend sent me a few of the Sears kitchen towels and I just love them because they are so cheery and cherry. LOL I even have a cherry magnet someone sent me on my refrigerator. I am starting to think maybe it isn't the red/orange colour of geraniums I want for my kitchen - maybe it is the colour of sour cherries I am looking for. I love cherries! Anne
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dirtgirl07
16 years ago
Linda, that's quite a list of excellent ingredients! Do you have any change left in your pockets??

Vicki, it was just down right mean to post that picture!! That just kicked in the hunger big time - the combination of flavors had to be perfect. Thank goodness one of my Christmas gifts was a box of tenderloins from Omaha Steaks, due to arrive tomorrow..
sheesh
16 years ago
Nine pounds of ham, four loaves of whole wheat bread, four loaves of french bread, one pan of lasagne, three or four pounds of meatballs, twelve Italian sausage links, a vat of sauce, three heads of lettuce, a dozen tomatoes, two homemade cheesecakes, two HM birthday cakes, a HM cheeseball and crackers, five dozen eggs, eight pounds of potatoes, three gallons of milk, several quarts of orange juice, gallons of coffee, millions of HM cookies, one gingerbread house (from a kit), two two-and-a-half pound tenderloin roasts, and pickles, chips, olives, cheeses, odds and ends galore. Pounds of butter, pecans, chocolate, flour. Several dozen pancakes, three pounds of bacon,

Christmas and two birthdays down, one birthday to go (tomorrow!) since the 23rd. Then, New Year's Eve, we're babysitting two six-year-olds, a two-year-old, and the baby who had her first birthday yesterday.

Tomorrow we're having Salmon en papillote for 13 for our youngest dtr's 25th b'day. I have no idea what we're eating New Year's Day yet...if I'm still on my feet!
ruthanna_gw
16 years ago
The culinary highlight of our holidays was a ham we served for Christmas brunch. I tried the baked ham recipe from the Durgin-Park cookbook. We used a smoked ham from a local butcher, poked it full of tiny holes and marinated it for three days in a mixture of honey, fresh orange juice and sherry.

We studded it with cloves, baked it at a low heat and near the end of the baking period, glazed it with a mix of brown sugar, dry mustard and more orange juice. It was so moist and flavorful.
jimster
16 years ago
Linda,

From your description, the lamb was perfect.

Jim
annie1992
16 years ago
LindaC, I swear I'm coming to Iowa so you can teach me to like lamb!

We had one 26 pound Amish turkey, a homegrown ham, 15 pounds of potatoes, more cheese than I can remember, two pumpkin rolls filled with cream cheese filling, about 5 pounds of homemade venison sausage, assorted crackers and breads, 8 dozen homemade rolls, half honey wheat and half Sol's honey white, somewhere around 40 dozen homemade cookies of various types, 12 pounds of fudge, a combo of chocolate and peanut butter, three pumpkin pies, a blueberry pie, a chocolate pie, two shrimp rings and various salsas, chips, dips and snacky things and 4 Happy Meals!

No, not all at one meal, thank goodness, it was an office potluck, the big family Christmas Eve party, a cookie baking day with the grandkids. By Christmas Day Elery was on his way back home and I was done eating.

And now we shall diet.....

Annie
lindac
Original Author
16 years ago
Annie, the secret to lamb that doesn't taste like sheep is young lamb, and if it's not so young, removing all fat and silverskin.
cookingrvc
16 years ago
Oh boy, where do I start.

CHRISTMAS EVE

Appys
Fried calamari
Sue's mini crab cakes
Grilled scallops wrapped in bacon

1st Course
Mom's Baked Clams (we've got her method down pat)
Mom's Shrimp Salad (shrimp, celery, garlic, olive oil, lemon)

2nd Course
Dad's mussels with Basil and garlic cream sauce

Main
Sliced broiled lobster tails over linguine with scampi cream sauce

CHRISTMAS DAY
Our friends son who is a fantastic trained Chef (he is currently the head chef at Flatbush Farm in Brooklyn)prepped at my house (a tradition) and we ate next door at his parents, our dear friends.

Despite our main sewer pipe backing up and spilling water into our basement, we had a fine day. Thank goodness for roto rooter.

First Course
Sliced blood oranges with roasted orange, red, and peppermint baby beets and baby arugula salad.

2nd Course
Goat ricotta knocchi with braised brisket and beef/pork reduction (unbelievable)

Main
Beef filet topped with fresh butter-poached lobster and bernaisse, glazed baby carrots, pureed potatoes with truffle butter.

I think I'm forgetting something but let me tell you, this was one amazing meal.

I got to keep the leftover stuff he didn't user which I will be using for NY Eve!

I won't even talk about the family holiday party on Saturday and DH's birthday dinner on Saturday night...or the meal we had on Sunday at a friends house in CT.

Time to detox!

Sue
trudy_gw
16 years ago
Christmas Eve in St. Louis
5 whole racks of pork ribs-smoked to perfection on the Traeger Smoker that Santa delivered early

(We were to also have the Dutch Pig in the Blankets, all 60 of them, but someone forgot to pack them for the cooler headed to St. Louis) :( oh well we can eat them later

bunches of cheeses and crackers
lettuce salad for 10
dill dip
2 loaves of french bread broiled with butter and grated
parmesan
Focaccia bread
Dutch letters, Dutch almond cakes, cookies and chocolates gaglore

Christmas Breakfast in St. Louis
Creme Brulee baked French toast
Pumpkin Scones

Christmas Day in Kansas City
Party Mix, dips, crackers
Prime Rib...encased in coarse sale and cooked med rare to perfection by our son
10 lbs potaoes cooked with skins on and mashed
Green Bean casserole
rolls
Dutch Letters and Almond cakes,chocolates and cookies
cookingrvc
16 years ago
Oh, I forgot the hen in the woods roasted mushrooms for main course.

s
trudy_gw
16 years ago
Sue....looks like you had and oooohhh ahhhh fantabulous meal.
craftyrn
16 years ago
Oh -- way too much -- Baked Ham, Deep fried Turkey,Roast Turkey,rolled stuffed( spinach,cheese,roasted red peppers) beef tenderloin, fresh & smoked Polish sausage, golabki,Oyster Stew,Crab bisque,NE Clam Chwder,a zillion different dips with every conceivable cracker. Desserts-nah didn't touch a one ( my hips wish).

DH's family always has potluck get together the day or so after Christmas-- for the adukts only -- at KOC -- the idea is everyone brings any leftovers from Christmas Day meals--
so while it's nice to get rid of some of that stuff , it's darn hard not to taste a bit of everything.

What was outstanding? A buffalo wing dip someone made & the chocolate walnut pie my friend Ann brought.

4 pounds of butter,2 pounds of cream cheese

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4 pounds of butter,2 pounds of cream cheese

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