What are you making for Christmas dinner?
8 years ago
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you're all invited to christmas dinner at my house!!!
Comments (11)Seriously, Christmas dinner here is the day after when my husband gets home. We eat at dinner time (5 or 6 pm). If you do show up (it is an invitation, after all), be prepared for a rude awakening as the dining room table is full of brug cuttings. You will have to sit in the living room & balance your plate on your lap. Doing this puts it at the perfect nose-height for a 150 lb Newfie (who drools & will steal shamelessly). We consider cat hair extra insulation for the winter & it is applied liberally to every available surface. You will be taking a free sample with you when you leave. Those of you who are "pee shy" had better "go" before you leave home & be prepared to hold it. We have 10 cats (I do fostering & will be encouraged to take one with you when you leave) & no one gets privacy (picture all those cats watching your every move). Also please be aware that homemade means there's hair in it (& possibly worse). In other words, you were warned. LOL Linda...See MoreThanksgiving's a memory, what's for Christmas dinner?
Comments (24)Mabel, for the carrots, I reduce 1/2 cup of spiced rum and 1/2 cup of water to about 1/4 cup and add it to taste to 1/2 cup of browned butter and drizzle over previously cooked carrots with a sprinkle of lime zest. They reheat great in the microwave. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) smoked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings....See Morewhat's for Christmas Dinner?
Comments (32)Here is the recipe for Tiramisu, from Bice Ristorante in Chicago; courtesy of the Infant Welfare Society cookbook. 4 cups strong coffee or espresso, cooled (I find I have extra of this mixture so you can probably cut it down) 1/2 C rum 1/2 C Kahlua 3 C sugar, divided 3 packages (24 each) lady fingers (the hard Italian style) 4 C whipping cream 2 lbs mascarpone cheese Strega liqueur, to taste (I skip this) 1 t vanilla 7 eggs, well beaten Cocoa powder Powdered sugar Chocolate shavings Line bottom and long sides of a 15x10" jelly roll pan with parchment paper or flour and butter bottom and sides of pan. (I just use a regular glass baking dish 9 x 13 or largest I have, and use a couple as needed; I skip the parchment and the flour/butter.) Combine coffee, rum, Kahlua and 2 C sugar in bowl. Dip lady fingers in coffee mixture. Cover bottom of the pan with lady fingers. (Note, if you have the soft lady fingers and they fall apart, just line the bottom of the pan with lady fingers and sprinkle the espresso mixture over until they are fairly moist.) Cheese layer: Whip cream with mascarpone cheese, 1 C sugar, liqueur and vanilla. Add eggs and mix well. Spread half of the cheese mixture over the lady fingers. Dip the remaining lady fingers into the coffee mixture and layer over the cheese mixture. The fourth layer is the remaining cheese mixture spread over the lady fingers. Chill. To serve: sift powdered cocoa over the top, then sift powdered sugar on top. Top with chocolate shavings and serve. Note: Here's how I make chocolate shavings; either from Martha Stewart or New Basics. Melt good quality dark chocolate and paint it in a thin layer onto the bottom of a smooth bottom pan. Cool in refrigerator for just a few minutes (until no shiny melty spots show.) Run a small metal spatula along the bottom of the pan in thin strips to form curls. If the chocolate shatters and crumbles into little bits it's too cold; let sit at room temp for a minute. If it smears, it's too warm and needs to be chilled a bit more. HTH!...See MoreDeep Fried Ham??? Are you having one for Christmas dinner?
Comments (7)Oh, that Paula Dean....she must have her money tied up in "oil" LOL This is about in the category of deep fried Twinkies or Snickers bars. I have cooked fresh ham but I roasted it and it makes a wonderful and large pork roast, but they are so large, at least the ones I've seen, it would take a long time to fry it to get it done all the way to the bone. Dottie...See More- 8 years ago
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