Holiday dinner plans

[Racerbvd]

Originally Posted by Wyvern

Nice ... I like the family traditions ..

YES the bar I set up is always a hit.

I have a gallon of vodka with 1/2 a pound of cranberries in it.
and another gallon with black pepper corns .

The infused hootch is the basis for many interesting drinks

Now we are talking, if I was still drinking, I would be heading to the local Boozer for a few pints & to visit the Capt.

[jyl]

Okay, settled on the Xmas Eve menu. What do you guys think - suggestions/criticisms?

Shrimp & Cheese
teeny shrimpets in some sauce, on Ritz crackers - I hate these but wife thinks they are a must.
prawns in cocktail sauce, the standard way you always see them
a couple of cheeses, maybe a goat or a Camenbert and a D'Affinois, on toast

Escargots
prepared the usual way, garlic butter parsley in the shell

Beef Aspic
my experiment, I have a load of cow knuckles and neck bones to cook down, and if that doesn't work Plan B is three cans of Campbell's Beef Consomme plus extra gelatin. Also some nice meat to slice thinly and layer into the aspic.

Boeuf Hachee ?
this is raw ground beef, served with raw egg yolk, capers, cornichons, onions, sliced grapefruit, salt, oil, etc. Buy a cut of beef, sear all sides, grind it yourself, serve quickly, and it is perfectly, make that pretty much, safe
but I may make a carpaccio instead because I'm not sure anyone but me will eat the boeuf hachee

Caesar Salad
wifey's job


Potato Gratin
neighbor bringing

Sweet Beer Carrots
I like this one a lot - slice carrots into stocks, brown in butter, pour in dark beer and some sugar and braise until almost done, then remove the carrots, reduce the liquid into a glaze, combine and serve

Cracked Crab
the usual, buy them live from the Asian fish market with the sketchy sanitation, bring them home, play with them in the bathtub and give them all names, then steam them to death, crack, clean, devour

Lemon Garlic Pasta
alternative for those who don't like crab, i.e. my kids. We have some cool multicolored pasta, brought home from Italy in the suitcase, so we're going to try that

Buche De Noel
friend bringing

Phyllo Apples
peel, core apples, wrap in 6-8 layers of phyllo dough w/ melted butter brushed between each layer, fill core w/ sugar and cinnamon, gather dough at top in some artistic way, bake 350F for appx 30-40 min

[nostatic]

I am hoping to avoid human contact but that may not be possible. Surf in the morning, ride the rest of the day, maybe hit hot pot in Monterey Park for dinner.

[craigster59]

Old Vienna (German) in Ventura for Christmas Eve and to the Wife's aunts for Xmas day. They'll do prime rib, lasagna and I'm deep frying a goose.

[strupgolf]

Originally Posted by The Gaijin

.

This is us.

This is funny, I can't stop laughing. We will be going to the in'laws house for a feast of prime rib, and a toast with her disfunctional sister's family. Oh well, it's still Christmas and family, so it's all you can ask for. Merry Chistmas to all.

[imcarthur]

I have been baking today.

Shortbread is done. I am getting lazy in the decoration dept.




And the Nanaimo Bar (aka New York Special). Although I messed up the chocolate on top so it doesn't look as purty. Still tastes pretty good.



Ian

[126coupe]

Originally Posted by jyl

Okay, settled on the Xmas Eve menu. What do you guys think - suggestions/criticisms?

Shrimp & Cheese
teeny shrimpets in some sauce, on Ritz crackers - I hate these but wife thinks they are a must.
prawns in cocktail sauce, the standard way you always see them
a couple of cheeses, maybe a goat or a Camenbert and a D'Affinois, on toast

Escargots
prepared the usual way, garlic butter parsley in the shell

Beef Aspic
my experiment, I have a load of cow knuckles and neck bones to cook down, and if that doesn't work Plan B is three cans of Campbell's Beef Consomme plus extra gelatin. Also some nice meat to slice thinly and layer into the aspic.

Boeuf Hachee ?
this is raw ground beef, served with raw egg yolk, capers, cornichons, onions, sliced grapefruit, salt, oil, etc. Buy a cut of beef, sear all sides, grind it yourself, serve quickly, and it is perfectly, make that pretty much, safe
but I may make a carpaccio instead because I'm not sure anyone but me will eat the boeuf hachee

Caesar Salad
wifey's job


Potato Gratin
neighbor bringing

Sweet Beer Carrots
I like this one a lot - slice carrots into stocks, brown in butter, pour in dark beer and some sugar and braise until almost done, then remove the carrots, reduce the liquid into a glaze, combine and serve

Cracked Crab
the usual, buy them live from the Asian fish market with the sketchy sanitation, bring them home, play with them in the bathtub and give them all names, then steam them to death, crack, clean, devour

Lemon Garlic Pasta
alternative for those who don't like crab, i.e. my kids. We have some cool multicolored pasta, brought home from Italy in the suitcase, so we're going to try that

Buche De Noel
friend bringing

Phyllo Apples
peel, core apples, wrap in 6-8 layers of phyllo dough w/ melted butter brushed between each layer, fill core w/ sugar and cinnamon, gather dough at top in some artistic way, bake 350F for appx 30-40 min

Those pre-cooked small shrimp are bad, we by the larger shrimp, brine for 30 minutes, cook, then shock in ice water. Serve with remoulade sauce, and a wasabi chili sauce.
Aspic are you kidding, I hated making and eating it when I went to Culinary school, its so 70's-80's. Everthing else looks good.
Grind the beef with a chefs knife to avoid heating the meat, you don't want to get anyone sick

[Joeaksa]

A couple of the neighbor's dogs are a bother and I really love Chinese cooking....

I know what I am having for Christmas and its sure not "Chicken!"

[jyl]

I agree the little shrimps are yuck, but she insists. It must be a childhood thing.

On the aspic, I'm trying to recreate this dish I had in a little alley restaurant in Taiwan, and the closest thing I can come up with is beef aspic. We'll see. If it sucks, and I'll know well before dinner, I have a Plan B which is broiled pork short ribs Korean style.

For grinding, I use a hand cranked grinder, it doesn't seem to heat up. I'm not patient enough to mince it by hand. Anyway I think it will have to be carpaccio, the response to my straw poll of anticipated diners was 75% "yuck". I'll make a little hachee for myself.

[dhoward]

Hachee sounds great.
Amaretto in the carrots reduces very well, and the almond complements nicely.

[Wyvern]

nice to see some foodies here

>>>Boeuf Hachee ?
this is raw ground beef, served with raw egg yolk, capers, cornichons, onions, sliced grapefruit, salt, oil, etc. Buy a cut of beef, sear all sides, grind it yourself, serve quickly, and it is perfectly, make that pretty much, safe
but I may make a carpaccio instead because I'm not sure anyone but me will eat the boeuf hachee<<<

You are "safer" NOT doing the searing ...
The bacteria that can harm has a danger temp.
Searing puts the protein below the sear at that temp.
Actually you would be better to do all raw.
If you are looking for color / texture and want to sear ... cut a couple of thin slices and sear those ! let them cool ! ... then do your grinding.

another way to kill the bacteria is to freeze and then slack .. NEVER getting above 41deg.
This is how ALL sashimi in the US is treated , for exactly that reason.

I like the idea of Aspic
use home made tomato aspic all winter long.

[vash]

nostatic...hot pot!! great move. sister i doing a home version for tomorrow night. i called and she hasnt bought a single ingredient, so the final outcome is not set in stone.

wtf? if i had holiday guest, my home would be stocked with food, and properly spit-shined.

[jyl]

Okay, on the aspic.

I have been simmering (more of a slow boil) the aspic-to-be for, what, 3 hours now? Its a mess of beef knuckle ends, half a mess of beef neck bones, a bit of onion and carrot, a chicken carcass I happened to have (making dinner for tonight). The cartilage is soft, the meat is falling off the neck bones, the chicken carcass has pretty much disintegrated. The liquid has been reduced by about a third.

I'll keep going until the liquid is reduced by two thirds, I guess. Then I think I'll strain the liquid, refrigerate overnight, in the morning I'll remove the fat cap, reduce the defatted liquid down some more, and strain again, through a coffee filter. By then I should know if it (a) tastes like crap or (b) needs more gelatin to stay solid at room (serving) temp. If (a) I'll correct or move to plan B, if (b) I can add gelatin. Then I'll pour a layer into the mold, refrigerate, add my cooked meat and whatnot, pour another layer, refrigerate, etc. I'm assuming this stuff will set up pretty quickly in the fridge, like Jell-O times.

Wyvern and 126, does that sound like a plan?

I've read about clarifying using lean beef and egg white, but I don't understand it. I don't need a perfectly clear aspic anyway.

[jyl]

Interesting. From an entire stockpot I will get appx 3 cups of consommé. The flavour is pretty intense. But I'm eyeing those backup cans of Campbells Beef Consomme . . .

[Wyvern]

Sounds like you are good ta go

The back up / quantity enhancer is always a good plan ... I have $ on yours tasting better

[red-beard]

Wifey is peeling potatos. Carrots will be soon. Apples will be next for apple pie. Main course will be Turkey.

Just the 4 of us (nice!), My wife, her father and sister, and me!

[Racerbvd]

I'm about to take a ride to the local Pub & shoot a few games of pool...

[KaptKaos]

Tomorrow:

Having dinner with friends at their place. Bringing mashed potatoes made with cream and nutmeg. Also bringing Artichoke and Oyster soup. Made from a recipe from the Royal Cafe in Nawlins. It's really light (NOT!) 1lb butter, qt cream, yum....

Saturday I am making my version of Timpano with a veal ragu for the family we have coming over.

I'm gaining weight just thinking about it.

[futuresoptions]

I am going to put a rather large ham in the oven this evening... Ian, those Nanaimo Bars look tasty, can you post recipe when you get a chance...thx

[jyl]

My observations on aspic-making so far.
- Clarifying the homemade consomme was a PITA. It took forever to drip through a coffee filter, partly because it kept setting up.
- Then the clarified consomme turned out to have too much gelatin. It would set up at room temp. I didn't add any gelatin, this was just how it was. I had to dilute a bit. I don't want a mouthful of meat jelly, I want a mouthful of dissolving deliciousness, so I want it liquid at room temp.
- I am putting little squares of thin-sliced braised beef as one layer. This isn't working well - the beef was tender when warm, but more chewy when cold. Well, I don't have time to re-do.
Next layer will be braised and cubed veg.
- The homemade aspic tastes great, even if assembly isn't going so great.
- Batch 2, the Campbells Beef Consomme with extra gelatin, has a weird taste - more bitter than beefy. My wife likes it, she says she grew up with that taste because her mother used to cook w/ canned beef stock. I don't like it, myself. I'm assembling it anyway, but I may not serve it.

Otherwise, we've made very little progress on cooking a dinner, that is supposed to start in 3.5 hours. The wife and kid's annual XMas cookie, candy, and gingerbread house project was way late. The kitchen and dining table were covered in cookie sheets, half-decorated cookies, bowls of gloppy icing, for 3 eff'ing days. She's still cleaning up and clearing away, we have a small and poorly laid-out kitchen so its impossible to get in there and work right now. I am thnking some rather un-Christmas thoughts at this moment. Fortunately, the menu doesn't involve any lengthy "cooking".