Christmas food!

[darkshark0159]

I believe that's where you (personally) hook up to the gas mains in your home to fuel everything. It is a product similar to this one:


Just don't unhook too early:

[Heathrow]

Originally Posted by mgkdk

Æbleskiver Just bought 250 for the last taekwondo training this year, and some glögg and pebernødder (<-- the pic doesn't look right though).

Originally Posted by Wikipedia

All over Scandinavia 'glögg parties' are often held during the month before Christmas.

Glögging Parties sound fun!

So, Glögg = heated read wine + cinnamon, cloves and sugar and whatever is to your taste.

Sounds similar to these I have tried when skiing -
France = vin chaud
Austria = Glühwein
.. and they are lovely, especially when its really cold in the mountains.

[h-p]

Originally Posted by mgkdk

...glögg...

Christmas Ham is in the oven now. Few more hours to go.

[MacGuffin]

Usually we either do meat fondue or raclette for Christmas. Not much recipes involved, since both are mainly "cook yourself" meals, where everyone can combine to their taste from lots of different ingredients. Here are some pictures of our dinner tables from the Christmases of 2004, 2005 and 2007:

[Cobol74]

Some of you people are very strange, nice but strange!

I will be posting the Cobol74 fayre.

My mate invited over some friends from France for Christmas a few years ago - boy were they surprised, they had no idea that our food was not just sh1t all the time and that we went a bit "mad" over Christmas and Boxing day with the food, family, games and all.

[mgkdk]

Originally Posted by MacGuffin

[Adunaphel]

I will be doing a venison pie on the 26th, probably with red cabbage and mash, dunno yet what i'll do on the 25th, but i'll most likely be some kind of poultry or lamb roast with a light pasta and vegetable sidedish.

[melbournian]

Chocolate fountains FTW! We might bring ours out this year. I saw a big ham go into our fridge today, along with other yummy ingredients.

[NooDle]

ooh, fondue/raclette! haven't done that in a while!

[cvrefugee]

A chocolate fountain sounds dirty, like a golden shower but with poo.

[IceBone]

[Aston Martin]

We never have turkey, we usually have duck. Although this year it's a goose.

[THGL]

This year it was turkey, bourbon & honey glazed ham, smoked salmon, stuffing (both in the bird & out), peas, carrots, broccoli casserole, oyster casserole, rolls, caesar salad, mashed potatoes, sweet potatoes, cranberries, and plenty of turkey gravy.

For dessert there was chess pie or custard.

[jack_christie]

Left over turkey solution, Jamie Oliver's Turkey and Leek Pie.
http://www.channel4.com/food/recipes...ecipe_p_1.html

Easy and tastes good too.

[ahpadt]

^ Gonna make that with our leftover turkey.

[jayhawk]

Originally Posted by MacGuffin

Usually we either do meat fondue or raclette for Christmas. Not much recipes involved, since both are mainly "cook yourself" meals, where everyone can combine to their taste from lots of different ingredients. Here are some pictures of our dinner tables from the Christmases of 2004, 2005 and 2007:

A friend of ours brought back from Switzerland a raclette set, I liked it a lot! I heartily suggest it to anyone who likes to host dinner parties.

[ahpadt]

Jamie-Oliver's-Turkey-and-Leek-Pie: DONE!

And it was bloody damn delicious. Recommended.

[Adunaphel]

Originally Posted by Adunaphel

I will be doing a venison pie on the 26th, probably with red cabbage and mash, dunno yet what i'll do on the 25th, but i'll most likely be some kind of poultry or lamb roast with a light pasta and vegetable sidedish.

Turned out a bit different, we ended up eating fries at the Efteling on the 26th, and we ended up eating the venison pie on the 28th, just not as a pie. However, it was magnificent!

Recipe, in short:
150g bacon, cubed
700g venison steak, cubed
2 tablespoons of Speculaas-spices (a mix of cinnamon, nutmeg, cloves, ginger, cardamom and white pepper)
250ml game stock
100ml sherry
1 big carrot (200g), sliced
5-6 shallots, cut in 4
5-6 sprigs of thyme
4 bayleafs

Season the venison with the spices and let it sit for 15 mins. In the meanwhile, heat a cast iron Dutch oven over medium heat and put in the bacon. Fry until bacon is brown, then add in the venison. Fry until the venison is all brown on the outside. Add in the stock, sherry, vegetables and herbs and turn the heat waaay down. Let simmer for at least 2 hours.
After the 2 hours, remove the thyme sticks and bayleafs and strain the sauce into another pan. Set the meat and vegetables apart, keeping them warm. Reduce the sauce over high heat until 3/4 of the volume has evaporated. Add the meat and vegetables back to the sauce and store in a cool place overnight (or 3 as it turned out for me). Reheat over low heat when you want to eat it and serve.

[MacGuffin]

This year we had a buffet on the 24th with mixed cold and warm dishes, including

- plums, dates, pieces of feta and goat cheese, all wrapped in ham and baked, served cold as appetizers
- gratinated chicken fillets in an apricot cream sauce, with dried apricots
- baked beef, wrapped in puff pastry
- chicken fricassee
- all served with rice, bread, cauliflower, peas, carrots and sprouts, home-made pepper butter and herb butter
- vanilla ice with hot cherries for dessert

On the 25th we had duck breasts in orange sauce, with baked and cooked potatoes, red cabbage, sprouts and cauliflower

Unfortunately no pictures this year