Christmas Eve/Day Dinner
5 years ago
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Christmas Eve/Christmas Day food traditions
Comments (15)We do traditional American for Thanksgiving and then traditional Puertorican for Navidad. That is: arroz con gandules(spanish rice w/pigeon peas), roast pork, pasteles(the carribean version of tamales---instead of corn, the dough/masa is made out of finely grated Yucca or finely grated green bananas and some other tubers that aren't common here(yautia---aka Malanga, aka Taro root). They are then wrapped in banana leaves after they are filled with a meat mixture(usually pork). You thought tamles were a pain in the butt to make!!! Even with the food processor I spend 4 hours just making the masa---ever peel green bananas??? The other sides are usually potato salad, pan con ajo(garlic bread), and for dessert arroz con dulce (a concoction similar to rice pudding---very sweet and made with coconut cream), and tembleque---a custard made out of coconut milk, sugar, and cornstarch that is cooked on the stove and then poored into a dish to chill and sprinkled w/cinnamon. In Puerto Rico they drink coquito(like egg nog, only has coconut milk in it and usually rum). Yummy---unless you don't care for coconut. It is a lot of fun for my kids to learn about the Christmas traditions there. They get gifts from relatives here on Christmas, and more gifts from relatives in Puerto Rico on January 6th---Three Kings Day. Sorry I wrote a novel about our Christmas traditions. Tyffanie...See MoreWhat's for Dinner, Christmas Eve?
Comments (20)Sirley, it's very simple. We always had it Christmas eve so I could spend Christmas Eve day preparing Christmas breakfast and dinner. Come Christmas day, we just had a long drawn out day of opening presents. First the stocking stuffers, then a break for breakfast which was a strata and fresh fruit salad. Then we would open Santa's presents and our presents for the kids. Then we would take another break. After dinner, we went into the living room and lit lots of candles, sat and relaxed and then we would open all the gifts the kids bought for everyone. So, a nice relaxing Christmas chowder and some biscuits and cookies was most welcomed Christmas Eve. At first, I would make a potato soup base several weeks ahead of time and freeze it but after awhile I began to cheat. I take a package of Bear Creek potato soup and a package of Knorr's Leek soup mix and mix them both together according to directions on the package. I sauté some celery and onions and throw them in along with some dry sherry to taste. Then I add whatever I feel like. Those lobster claws Raven was showing would be great along with some scallops, some crab meat and some shrimp. It's really quite goodâ¦..the more sherry the better. LOL When it's not Christmas, I will sometimes take the Bear Creek potato soup, sauté some onions and celery and throw in some butter and clams for a New England type clam chowder. Easy and good....See MoreChristmas dinner invitation via Facebook???
Comments (43)Dances, here is the recipe from Serious Eats. Works great. Ingredients 1 standing rib roast (prime rib), 3-12 pounds (see note above) Kosher salt or Lawry's seasoning. Freshly ground black pepper Chopped fresh rosemary Procedures Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. You can trim the fat off either before roasting, but I do not recommend it. Trim it off after if it really bothers....See MoreChristmas Eve Dinner Recap
Comments (9)Thank you all! I thought I would be exhausted but it was so much fun it invigorated me. But I must confess it took me until today to finish hand washing the last of the wine glasses and I still have the tablecloths and napkins to wash. LOL /biondanonima I separated the skin from the breast, created cracklings and used them as garnish. I used the duck fat to sear the breasts....See More- 5 years ago
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