Christmas Dinner, anyone?
annie1992
6 years ago
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LoneJack Zn 6a, KC
6 years agodefrost49
6 years agoRelated Discussions
LOOKING for: Pot d'Creme
Comments (3)Anna, I know this too late (I haven't been on lately) and I hope you found a recipe. I made the following once and it is awesome. If you don't like coffe, you can leave that step out. Mocha Pot De Crème Recipe courtesy Tyler Florence and JoAnn Cianciulli Recipe Summary Prep Time: 25 minutes Cook Time: 40 minutes Inactive Prep Time: 2 hours 10 minutes Yield: 6 servings 3 cups heavy cream 1/2 teaspoon pure vanilla extract 1/4 cup whole black coffee beans 6 large egg yolks 1/2 cup sugar 3 tablespoons brewed espresso coffee, cold 2 ounces semisweet chocolate, melted and cooled Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans. In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate. Preheat the oven to 325 degrees F. Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours. Marilyn...See MoreFavorite Christmas Breakfast and Christmas Dinner Recipes?
Comments (12)It's just food, food, food all day! For breakfast, we always have an egg and sausage casserole, a jazzed up hashbrown casserole, ham biscuits and garlic cheese grits (with jalapenos -- Yum!) Fruit will be something very simple like cantaloupe wedges or fresh pineapple. I may or may not get around to making muffins or French toast fingers since sweets aren't a high priority with my crew, particularly early in the day. As some leave to go to 'the other' family's house, and others wander in for the first time, we sort of gradually segue into the brunch phase. I'll add their favorite Cajun crab spread with toasted garlic rounds and a dip or two to the buffet. Once the biscuits are gone, we'll bake some rolls for the ham. I make a super-spicy mustard sauce that my children adore and an herb-flavored mayonnaise so everybody can put together mini-sandwiches. There's always some sort of seafood -- usually poached shrimp with cocktail sauce since it's so easy to do ahead -- and a couple of salads (broccoli and pasta are the faves). Oh, and Bloody Marys to help the cook forget how bad her feet are hurting at this point... By the time everybody who had to leave has returned and we've all worked up a little bit of an appetite again, it's usually 7:30 or so. Our dinner menu varies a little, but this year we'll have Boston Clam Chowder as a starter. (Gift from a dear friend who feels sooo sorry for her poor, deprived Southern pal who didn't grow up eating this. lol) Spinach salad with poppy seed dressing. Beef tenderloin, if I can afford it. If many extras are going to turn up, it will be prime rib instead. A green vegetable TBD, and a potato gratin. Dessert will be Italian cheesecake with a strawberry/Grand Marnier topping -- not that anybody will have room for it, but you have to have one, right?...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 MoreWhat's for dinner Christmas Day?
Comments (17)We had Christmas dinner with the neighbors on the Saturday before Christmas. With their work schedules it was the only day we'd all be available until after the 25th. I provided the dinner, but due to health issues I couldn't get our house "Christmas ready" and didn't even want to bother with a tree. It was my time to host. She kept insisting she would happily do it, but I wanted her to enjoy the dinner. We compromised. I provided the raw ingredients and cooked the roast. She proviced the dining room, ambiance, and help in her kitchen! I bought and prepared a standing rib roast and (the best ever!) Yorkshire puddings. I added carrots and brussel's sprouts to the roast. They had their house and trees (yes; plural) decorated to the nines. I washed and prepped broccolli in a steam pan, and filled a basket with yukon gold potatoes, the mixer (I'm giving her one of her own for her Feb. birthday), butter, cheese sauce, foil wrapped French bread, and a tray of olives and stuffed celery, and had her come get them. She fixed those sides. I brought the roast, carrots, and sprouts over when it was finished and made the Yorkshire puds in her oven. It was a marvelous dinner, if I say so myself. LOL We shared the leftovers. I've spent all evening making a soup out of the rib bones, left-over meat, and all sorts of fresh veggies. I have carrots, potatoes, celery, leeks, onion, black beans, parsnips, thyme, and parsley all simmering in the slow-simmered, defatted broth. I chopped all the left over meat and added that in too. I love soups, especially on these very cold evenings....See MoreCA Kate z9
6 years agoannie1992
6 years agodefrost49
6 years ago
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