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I had a cocktail called the Chrismass Killer
an apetiser of flounder filled with tapenade (smashed olives and tomatoes and stuff)
a starter of dutch pancakes with apple, and one with cheese and bacon
the main dish was rice with duck, chicken and rolled roast with crab salade on the side
and for desert ive had vanilla icecream with wipped cream and blackberries and a chocolate iced cream puff
-Stuffed Italian Peppers
-Stuffed Italian Artichoke
-Lamb with a honey & chili flake marinade
-Green beans with nuts and olives
-Roasted Potatoes
Ham
Turkey
Gravy made from the turkey
Mashed Taters
Rolls
Corn on the Cob
Olives
Food.
church style wafers
bilberry noodle soup (local 'delicacy' i like to call ribena-noodle soup)
herring soup (chunks of uncooked salty herring in a tasty cold white soup)
battered fish portions shallow fried with fried onions and beans with boiled taters
very tasty all in all.
Yesterday I had spaghetti with bolognaise sause from a jar and two 0.5 liters of cheap as hell beer. Tonight pheasant and hare.
I had ground mustard/black pepper/corriander seeds on a rump steak with roast spuds, broccoli and garlic mushrooms for Xmas dinner.
For supper I has scrambled egg with sweet peppers, chilli, chalots and ginger.
Copious amounts of premium lager and a smidgen of vin rouge. :)
Goose, Knüdel, and red cabbage. Oh, and was it good!
I won’t be going back to turkey anytime soon. LOL
Indeed. A vile meat.Quote:
Originally Posted by Fisherking
Universally true dat.Quote:
Originally Posted by Hooahguy
We had turkey with the trimmings Christmas Eve and ham on Christmas. I did demand goose one year, and got it, but it turns out there's more to prepping a goose than using your favorite duck recipe.
prime rib (damn right I'm name dropping)
taters
corn
peas
Mwah a bit dry, can be helped if you stuff it with lotsa veggies, and keep dripping the fat on it. Will never by as tasty as a goose though, but for some reason they are hard to find and really expensive when you do.Quote:
Originally Posted by InsaneApache
Roast Capon, served alongside Roast Potato, New Potato, Carrots, Cauliflower cheese, Yorkshire Puddings, Roast Pork, Sausage Meat, with optional bread sauce and gravy.
For desert, the choice was Christmas Pudding with brandy sauce or fresh berries (blueberry, strawberry, blackberry, raspberry, etc) with melted chocolate, fondue style.
Chicken/Chips/Peas/Bread
Caught with the sweat of your own brow? :smile:Quote:
Originally Posted by Fragony
I had chicken, roasted and spicy.
Humm...
Nothing from the French?
It is a mystery to me what they do for Christmas.
Do they only eat what they find near their fishponds with some exquisite sauce that would make sheep dung taste good or what?
By the way, I saw something last night on Icelandic Christmas fair, and you don’t want to know...that is why sheep dung came to mind...
But the French have pride in their food, but what is it?
All I have heard for sure is in the south of France it is traditional to have 13 deserts.
Maybe they are still sleeping it off but even boxing day (the feast of St. Steven) is almost over.
-For the Christmas Eve Dinner - Boilld Codfish with potatoes, egg and veggies with good quality olive oil - traditional over here
-For Christmas Day Lunch - Turkey with stuffing.
Prime Rib, twice baked potatoes, green beans with fried onions & dill, fresh baked bread with garlic butter. Dessert: raspberry pie and a bread pudding.
Salmon with leek
Pumpkin soup
Hare with elderberries.
Some kind of tiramisu with wild berries.
Rice, turkey, roast potatoes, yorkshire pudding, peas and sweetcorn ~:)
Ham, Apple Juice and Apple pie.
Never made it to teh dinner was snowed in at the trainstation bus couldn't drive, had to take the train back to central and walk home. There I had a pizza. To make up for it I'm preparing a stuffed Turkey rollade as we speak.
Turkey is mostly overcooked and overdone. A well cooked, juicy and moist turkey is as good as any goose.
Roast chicken, corn, carrots
Potato bake
Pasta salad
Deviled eggs
Watermelon
That sounds really good.Quote:
Originally Posted by Hosakawa Tito