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Post by Deleted on Dec 21, 2011 19:29:31 GMT
I'm still working on trying to identify some of this stuff. No matter what, it is an interesting concept, and I thought that we could discuss here what we consider to be a traditional Christmas meal. In France, one is often supposed to start with things like foie gras, oysters, smoked salmon... Then you move on to the main event, which would often be a roast duck, goose or capon, accompanied by various vegetables. There are no "traditional" vegetables to my knowledge, so you are just as likely to have roasted potatoes, flageolets, Brussels sprouts, green beans or anything else that the person preparing the meal has decided. A big green salad followed by a large variety of cheeses is pretty much obligatory. Dessert is supposed to be a Christmas bûche (a log shaped cake), but in recent years the original pastry item is more and more often replaced by an ice cream variation of the same thing. Champagne and coffee come later, perhaps with some macarons or other little goodies, and then the liqueurs and brandies might come out -- or perhaps just more and more champagne. My own personal Christmas feast would not be very much like that if I invited people over (I might have a guest this year.). Foie gras might be a possibility, but I would not bother with oysters (too much of a bother for a festive meal) or smoked salmon (I eat it too often at ordinary meals to crave it for a holiday meal.). I would be much more likely to have escargots, probably followed by seafood -- most likely prawn or crabs, but lobster is another possibility. No hot vegetable necessary, but a salad and cheese would be a must. Some kind of dessert would be available but only brought out if people still expressed hunger (quite unlikely when eating at my place). Coffee, yes -- I never drink it alone, but it is a necessary end to a formal meal. I don't care for champagne, but I don't deprive anybody of it either. And so, what are the rest of you planning? |
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Post by mich64 on Dec 21, 2011 20:06:03 GMT
Well, this year Christmas dinner will be at my in-laws. In previous years she would first serve escargots and oysters, I do not expect them this year as she has cut back on her menu as it is too much for her to do, but have happy memories of those in the past.
There will be an assortment of candies, chocolates and nuts to nibble on. She will probably make some deviled eggs and a salami and cheese plate.
For the main meal, of course, turkey! Mashed potatoes, glazed carrots, beets, green beans, dressing, coleslaw and a green salad. She will also have a few meat pies.
For drinks, there is always wine, beer, champagne and soda and Egg Nog available.
Each year I bring the Christmas Crackers and I will also bring Champagne. My sister-in-law's add by bringing a cheesecake and cheeses.
Eager to read other replies!
Cheers!
Mich
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Post by onlymark on Dec 21, 2011 20:34:20 GMT
I'll have a trawl round in a couple of days too see if I can find a turkey. If not it'll be a joint of beef and lamb. Roast and mash potatoes, carrots, peas and possibly swede. I'll have to look what veg I can buy.
There'll be no starter and we'll have ice cream for pudding.
No alcohol either, we can get it but none of us drinks it really.
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Post by hwinpp on Dec 22, 2011 5:16:56 GMT
I'm not doing the big meal at home.
We've got two invitations, both 'Christmas buffets with free flow champage' at two hotels. I think we'll have to decide and RSVP soon.
When I was still in Germany there'd be two meals, one on Christmas Eve, which I would prepare and one on Boxing Day, which my sister would prepare.
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Post by bixaorellana on Dec 22, 2011 19:16:49 GMT
Re: the link in the OP ~~ I believe I may have been in a no-winter climate for too long, because the spread I found most appealing was the Norwegian one. The Romanian plate looked pretty yummy, too. But just to show how flexible I am, I'd happily dive into that Philippine array.
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Post by mich64 on Dec 23, 2011 2:37:17 GMT
Mark, what is swede?
hwnipp, what would you prepare when home in Germany?
Bixa, I liked the Romanian one as well.
Cheers!
Mich
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Post by hwinpp on Dec 23, 2011 6:49:47 GMT
... hwnipp, what would you prepare when home in Germany? ... I would make a steamboat. My mother and sister's family live out in the sticks, so they couldn't get all the ingredients. Usually it consisted of prawns, squid, fish but also vegetables, quails eggs, tofu and its derivatives and noodles. My sister would roast a goose on Boxing Day. There'd be nothing on Christmas day as we'd be snacking on this and that all day ;D |
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Post by Deleted on Dec 23, 2011 7:48:40 GMT
I think swede is rutabaga, Mich.
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Post by onlymark on Dec 23, 2011 8:47:40 GMT
Correct, now I've looked it up.  |
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Post by mich64 on Dec 23, 2011 18:52:24 GMT
Thanks K and Mark, to me that is turnip. Which I love! yum!
Cheers!
Mich
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Post by mich64 on Dec 23, 2011 18:55:14 GMT
Very interesting hwnipp, I have seen the steamboat on Any Port previously, so I understand this. I have never had goose, I think I would like it.
Cheers my friends!
Mich
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Post by Deleted on Dec 23, 2011 19:00:30 GMT
Come to think of it, I think that I have never had goose either. Since I love chicken and duck, I am pretty sure that I would like it as long as it does not resemble turkey.
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Post by mich64 on Dec 23, 2011 19:04:19 GMT
K, I envision it more looking and tasting more like duck. Something we will have to try some day, put it on our to do lists right?
Cheers!
Mich
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Post by Deleted on Dec 23, 2011 19:26:04 GMT
I have been looking at the capons at the supermarkets this week, since that is the fowl preferred by the French for the holidays. A capon is a castrated rooster which is double the size of a normal chicken, and I freely admit that whenever I see one, my first thought is "goose" before I see the name tag.
From Wikipedia:
I have to admit that although a capon sounds quite tasty, it does not appeal to me because I am sort of against doing weird things to animals before eating them.
Then again, since the object is to kill the damn thing and eat it, maybe this is the way to go. Since it gets so big due to its lack of aggressivity and also its better diet, there is not much reason for outrage, since we also kill and eat ordinary chickens that did not get special treatment.
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Post by lagatta on Dec 24, 2011 2:31:03 GMT
The estrogen implants sound scary for the consumer though. Kerouac, many male animals consumed as food are castrated - certainly bovines.
Capons are very popular in some parts of Italy as well. I have had goose, and like it, but think I still prefer duck.
Mich, I'm surprised at all that Champagne as it is usually very expensive in Canada. I'd just as soon have other high-quality sparkling wines; this year I've bought an organic Crémant d'Alsace which got high praise. Not cheap, but half the price of Champagne.
On the 24th, we are doing a compromise between the Italian fish-centric réveillon and a Québécois pure laine one in the form of a duck tourtière. Kerouac and bixa, on the 25th, the female component of the couple hosting us is actually from the US south - Birmingham Alabama to be precise (yes, I know their cuisine is different from that of the Gulf Coast). The main effect of this will be a pecan pie, which most of us will find far too sweet to eat more than a taste (drat, what a waste of pecans - though our traditional tarte au sucre is no better, and doesn't have the wonderful pecans!) and a sweet potato or yam dish that is also (yecch) sweetened. Friend had the forethought to ask me to take other veg dishes that would appeal more to the masses, so I'm making braised red cabbage (which is actually somewhat sweet, but due to an apple and red onions, not added sugar) and of course rapini sautéed with olive oil and garlic.
All the things from France mentioned by kerouac are eaten here, as are foods influenced by le régime anglais and nearby New England. And of course, we are blessed with a lot of game. I do like smoked salmon, and have some from a very good smokehouse for the only modest gathering I am hosting.
Strangely, kerouac's very lo-tech link just isn't loading, and I don't have anywhere else to go before the 27th or so. I am going to be able to do a computer update though, thanks to a very small inheritance, which I intend to use only for work-related stuff, whether computer updates or financial help.
Swedes are also known as rutabaga or (yellow) turnips, as opposed to the true turnips which are smaller and white (and go very well with DUCK).
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Post by bixaorellana on Dec 24, 2011 3:05:33 GMT
Mmmmm ~~ duck with turnips! Even though I like anything bitter, I've never cared for turnips. But the idea of the taste of a rich, fat duck cut with turnip is really appealing. The estrogen implants sound scary for the consumer though. That was my thought, as well. I've heard that the present incident of "man boobs", even in boys, is due to the female hormones given beef to fatten it. Italian fish-centric réveillon Interesting that you should mention this, because the OP reminded me that my family didn't observe this custom. I don't know why, since we come from a seafood state, half of my mother's family were fishermen back in the old country, & we venerate seafood. I would like to make this menu one day, overkill though it is. The main effect of this will be a pecan pie, which most of us will find far too sweet to eat more than a taste (drat, what a waste of pecans - though our traditional tarte au sucre is no better, and doesn't have the wonderful pecans!) and a sweet potato or yam dish that is also (yecch) sweetened. I urge you to put yourself into a zen-like state of detachment & try these two foods. Don't just try them -- get into them! My family makes a cushaw baked dish for Thanksgiving & Christmas that is somewhat like pumpkin pie filling in its sweetness, although it's served with the main meal. For some reason, it works. And pecan pie? Its insane richness, served with a cup of black coffee, is ambrosial. |
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Post by lagatta on Dec 24, 2011 3:19:20 GMT
bixa, I have teeth like powder. When I was a small child, I got a lollipop as a treat - and it rotted out half of a molar. Fortunately milk teeth, but I have to be very careful about hyper-sweet foods. I had a severe cow's milk allergy as a child, and there weren't the calcium supplements or alternatives there are now.
Up here we have pies made with maple syrup or maple sugar, which are just as good and insanely sweet.
I saw the seven fishes menu in epicurious. It does exist in Italy, but my friends usually just made some fish and seafood - smoked salmon, shellfish etc.
"Man boobs" are getting far more frequent, say researchers, even among boys and young men who are not overweight - or perhaps a bit pudgy, but not morbidly obese.
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Post by bixaorellana on Dec 24, 2011 4:51:13 GMT
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Post by lagatta on Dec 24, 2011 12:54:10 GMT
That npr blog article got a lot of press here, mostly because they got it backwards - some New Englanders call tourtière "Christmas Pie" now; it was taken there by French-Canadian (Québécois and Acadian) migrants to New England mill towns. Entire parishes moved south in search of work; it was a very different migration pattern than, say, Italian migration to the Americas (where usually young single men were the pioneer migrants). Everyone on Radio-Canada/CBC here agreed that the comparison with hockey rivalry was ridiculous, though there are many types of tourtières and similar pies in regions of Québec and Acadia (mostly parts of New Brunswick). Game meats have become very fashionable in cities too (mine is duck this year). Here is a tourtière recipe from Lucy Waverman of the Globe and Mail. There are indeed many variations - many use a trio of beef, veal and pork now, or of course (yum) gibier (game meats). There are also vegetarian tourtières... www.theglobeandmail.com/life/food-and-wine/recipes/tourtire/article2278274/I'm including this recipe because Waverman explains cooking steps well. |
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Post by bjd on Dec 24, 2011 16:30:06 GMT
Polish Christmas Eve dinner is traditionally meatless too. I don't make any of the traditional dishes except for beet soup. I hesitate to say borshch because it doesn't have a lot of meat or vegetables. Just beets cooked in stock with some dried mushrooms for flavour and then either fermented beet juice or, in my case, vinegar, added to cut the sweetness. It's often drunk just in cups, without any pieces of beet, with little flaky pastry rolls containing mushrooms.
However, tonight there will be only 3 of us so we are having several small things: beet soup in a cup, foie gras, smoked salmon (not on blini, which seem to be a fad in France but I find tasteless) but on rye bread, large shrimps with garlic and flambéed with pastis, then chocolate moelleux (small not too cooked cakes) with mango.
Tomorrow at lunchtime we'll have roast beef and I just made a cheesecake for dessert. I dislike turkey and capon and roast ham, so nothing traditional there either. In fact, I rarely see whole turkeys at the supermarket here. I cooked capon once and nobody liked it -- it was too greasy/soft or something equally unpleasant.
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Post by imec on Dec 24, 2011 16:40:55 GMT
Polish Christmas Eve dinner is traditionally meatless too. ...so we are having several small things: beet soup in a cup, foie gras, ;D bjd! Reminds me of the line from My Big Fat Greek Wedding "What do you mean he don't eat no meat? Oh, that's okay. I make lamb." ;D |
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Post by Deleted on Dec 24, 2011 16:46:14 GMT
Tonight I will be feeding (and lodging) my friend who just arrived from Brazil and who is in hiding for two days before he has to confront the mother of his daughter for two weeks of custody. At the moment, he is off visiting his mother and sister, who, like the rest of us, have not seen him since July.
Anyway, he has been on a plane for 11 hours today, so I am keeping things as simple as possible: escargots for a start, followed by a tourte (the word the French use) of scallops and cod in white wine sauce. A roquette/rocket salad along with it. A nice ripe camembert is available if desired as well as ice cream if necessary.
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Post by mich64 on Dec 24, 2011 17:36:57 GMT
Sounds delicious! Wishing you and your Brazilian guest a peaceful and joyous evening K.
Cheers!
Mich
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Post by tod2 on Dec 24, 2011 17:37:39 GMT
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Post by Deleted on Dec 24, 2011 17:44:20 GMT
Looks fantastic! -- I dithered over the lobsters at Picard this morning and then decided to abstain for the moment.
I kept tonight's menu as French as possible, because even though anything French is available in Sao Paolo, it is not easy to go hunting for such things in a city of 11.5 million people -- and not cheap either. And I could pretty much guess the sort of things that he has been missing.
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Post by mich64 on Dec 24, 2011 17:58:40 GMT
Yes Bixa, my mother-in-law will have made many minced meat pies for Christmas dinner and New Year's as well.
Lagatta, as a child my dad would always buy a bottle of Baby Duck Sparkling Wine, I had not thought of that in years... We always looked forward to our special wine glass, it was a real treat! Yes, I agree the Champagne is expensive!! We stopped at the LCBO the other day and bought one bottle, 4 bottles of wine and also some Bailey's (I love it with hot chocolate!) Thank goodness for the extra pay cheque this month!
Imec, I love that movie and especially that line!
bjd, I would enjoy the beet soup! I enjoy beets prepared in any way.
Cheers Everyone!
Mich
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Post by Don Cuevas on Dec 24, 2011 18:02:10 GMT
Spanish Rice: almost the same as Arroz a la Mexicana. My mother used to make the former when I was a kid.
The crustacea look very tempting.
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Post by mich64 on Dec 24, 2011 18:03:06 GMT
Oh my goodness Tod, looks fantastic! I am sure it tasted as good as it looks! If it were not for the -15C outside, we would BBQ, there is not a drop of snow outside.
We would enjoy something like that for New Year's Eve festivities.
Cheers!
Mich
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Post by imec on Dec 24, 2011 23:35:43 GMT
That does look very good t2!
Tonight we'll have assorted appetizers at my Mum's - enough that we won't need a meal later. Christmas dinner at our house tomorrow will be Oysters and Smoked Salmon to start, Standing Rib Roast of Beef with roasted potatoes, Yorkshire Pudding, asparagus, Brussels Sprouts and a carrot, turnip and parsnip medley. Cheese with Port and Madeira will follow that and we'll finish with Sticky Toffee Pudding.
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Post by tod2 on Dec 25, 2011 6:50:10 GMT
Yes, the crayfish was lovely! Even more enjoyable because of the price - R372-75 which roughly equates to 29euros for 6 really good sized crays. We couldn't eat them all so have a few left over for cold lunch today!
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