Christmas menu

[ailbhe]

On the clear understanding that we will be eating the leftovers for weeks...

Starter: No idea. Neither Rob nor the children are that keen on melon, which was traditional in my family.

Main course: Turkey, ham, mashed potatoes, roast potatoes, roast carrots and parsnips, steamed carrots, brussels sprouts, cauliflower, two kinds of gravy, bread stuffing, bread sauce, apple sauce, cranberry sauce, mustard. No sausage stuffing, spiced beef, horseradish etc, we definitely don't have enough people.

Dessert: Trifle. For which we need to make and freeze the sponges soon. And buy the fruit and sherry. Also, some sort of snow-scene decorated cake, but not a fruit cake, because none of like like actual Christmas cake. Perhaps an iced bara brith? Mainly we'll be eating the trifle, anyway.

There is a shopping list a-growing. I need to decide where I'll buy the ham. And how big.

Comments

[ifimust.livejournal.com]

Christmas used to be a BIG DEAL for us as we had my family and David's - from Christmas eve to New years. :}

Starters we've had in the past (in case this helps!)... trays of cold cuts and crackers/brown bread; gravadlax (for the daughter in the family who loves, loves, loves it - I don't but I'm never sitting there for the starter); homemade potted shrimp (more trouble than they're worth but might be ok with better shrimp than I used to use); roulade of chicken and veg (looked lovely, adults loved it, kids said, "uggghhh, want turkey!")... And devilled eggs, cause I make the time to sit down and eat those!

This year, we're going with M&S duck rillet :)

[ailbhe]

It's just the four of us this year (yippee!). I might investigate devilled eggs, see if anyone will eat them. I think crackers and, er, actual food on top, might be too filling.

Both children like all sorts of Swedish fish things which I can't cope with and Rob will tolerate if necessary. Perhaps we should include some.

[ifimust.livejournal.com]

The devilled eggs aren't hot, for all the title says they should be. Forgive me if you already know how to make them! But generally - boil eggs till hard, shell, halve lengthwise, scoop out yolk, blend yoke with equal measures of American Mustard and mayo, add smaller but still equal portions of white vinegar and sugar. Mash till smooth, spoon or pipe back into shells. Dust with paprika if desired. Feed to people, mainly me :)

[ailbhe]

I have read the theory in Peg Bracken. But never done it.