heather_in_sf
Well-known member
It's such a celebratory menu, you're going to have a great Christmas!
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I am Planning a Traditional Victorian English Christmas Feast...
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
Marg, that truly is a bacchanalian epic!
That would be so fun to whip up and put in one of the punchbowls for a party! (Yes, I am a punch bowl addict, I have 7...)
We've actually already made our holiday eggnog! Here is our house recipe, compliments from Alton Brown. It's sort of his version of Egg Liqueur.
12 large chicken eggs
1 pound sugar
1 pint half n half
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
That would be so fun to whip up and put in one of the punchbowls for a party! (Yes, I am a punch bowl addict, I have 7...)
We've actually already made our holiday eggnog! Here is our house recipe, compliments from Alton Brown. It's sort of his version of Egg Liqueur.
12 large chicken eggs
1 pound sugar
1 pint half n half
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
My old standby REC: Colorful Vegetable Casserole might work--especially with the roast beef...
Colorful Vegetable Casserole
Recipe By: Epicurious
Serving Size: 6
Ingredients:
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish, (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika
Directions:
Place cauliflower and carrots in a large saucepan; add a small amount of water. Cover and cook for 3 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain. Combine mayonnaise, onion, horseradish, salt and pepper; add vegetables and mix well. Pour into a greased 2-qt. baking dish. Combine bread crubms, butter and paprika; sprinkle over vegetables. Bake, uncovered, at 350 degreees for 25-30 minutes or until heated through.
Colorful Vegetable Casserole
Recipe By: Epicurious
Serving Size: 6
Ingredients:
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish, (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika
Directions:
Place cauliflower and carrots in a large saucepan; add a small amount of water. Cover and cook for 3 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain. Combine mayonnaise, onion, horseradish, salt and pepper; add vegetables and mix well. Pour into a greased 2-qt. baking dish. Combine bread crubms, butter and paprika; sprinkle over vegetables. Bake, uncovered, at 350 degreees for 25-30 minutes or until heated through.
We've used this recipe for years, but with one change. We don't like it to be
whipped as much-you almost have to use a spoon.
I don't separate the eggs and beat the whole eggs with the sugar, then proceed with the rest of the recipe.
This way it is more of a drink than like a syllabub.
Good both ways though.
whipped as much-you almost have to use a spoon.
I don't separate the eggs and beat the whole eggs with the sugar, then proceed with the rest of the recipe.
This way it is more of a drink than like a syllabub.
Good both ways though.
heather_in_sf
Well-known member
Our family friend's epic eggnog recipe uses egg nog ice cream,
whipping cream and loads of booze, I can post it tonight if you're interested.
She does two huge punchbowls, one with and one without, the "with" one has a red bow and is very popular...!
whipping cream and loads of booze, I can post it tonight if you're interested.
She does two huge punchbowls, one with and one without, the "with" one has a red bow and is very popular...!
richard-in-cincy
Well-known member
This year's egg nog is already in the fridge aging. smileys/wink.gif
bonnieinholland
Well-known member
Drinks
Richard, fabulous stuff! Only thought here would be to have a Bordeaux with the goose and beef. The British love their claret! Hope all is well there.
cheers, Bonnie
Richard, fabulous stuff! Only thought here would be to have a Bordeaux with the goose and beef. The British love their claret! Hope all is well there.
cheers, Bonnie
richard-in-cincy
Well-known member
Ah yes, I was wondering about having a wine
with the beef (have decided to go that way). And yes claret would be just the thing. Can you suggest one? I always bow to your formidable knowledge of wines!
with the beef (have decided to go that way). And yes claret would be just the thing. Can you suggest one? I always bow to your formidable knowledge of wines!
richard-in-cincy
Well-known member
Barb, to me it's not like anything else...
It's a dark meat, even the breast, and it is very rich, and slightly gamey in flavor. Very fatty, the bird, not the actual meat. A roast goose gives up prodigious amounts of fat, which is strained and collected like gold. Because, there is nothing in this world like a potato fried in goose fat. Step aside Mr. Quack.
It's a dark meat, even the breast, and it is very rich, and slightly gamey in flavor. Very fatty, the bird, not the actual meat. A roast goose gives up prodigious amounts of fat, which is strained and collected like gold. Because, there is nothing in this world like a potato fried in goose fat. Step aside Mr. Quack.
richard-in-cincy
Well-known member
No I don't make Advocaat (at least not yet!), I keep a bottle of the German
Advocaat in the fridge though...it keeps for years that way and I don't use a lot of it. We aged last years batch of Nog a month and it just kept getting better and better. That's why we decided to age it two months this year. I also splurged and bought organic eggs, milk, and cream and used organic turbinado sugar instead of the processed white sugar. Gave it a nice deep rich color. I'll give it a nip in a couple weeks to see how it's progressing smileys/wink.gif
Advocaat in the fridge though...it keeps for years that way and I don't use a lot of it. We aged last years batch of Nog a month and it just kept getting better and better. That's why we decided to age it two months this year. I also splurged and bought organic eggs, milk, and cream and used organic turbinado sugar instead of the processed white sugar. Gave it a nice deep rich color. I'll give it a nip in a couple weeks to see how it's progressing smileys/wink.gif
I haven't bought it for about 30 years and always threw out the bottle with only 1/4 gone. So I
thought maybe I could make a little at a time. You are so brave with these eggs. I am not fond of eggs in general, but old eggs make me squeamish. I guess I'm a bit wimpy but if you're still alive after Christmas, I may give it a whirl.
http://www.cuisineaz.com/recettes/advocate-boisson-alcolisee-14987.aspx
thought maybe I could make a little at a time. You are so brave with these eggs. I am not fond of eggs in general, but old eggs make me squeamish. I guess I'm a bit wimpy but if you're still alive after Christmas, I may give it a whirl.
http://www.cuisineaz.com/recettes/advocate-boisson-alcolisee-14987.aspx
richard-in-cincy
Well-known member
I survived...
the past Christmases drinking it. Everything is sitting in a lot of alcohol so any germs wouldn't survive.
the past Christmases drinking it. Everything is sitting in a lot of alcohol so any germs wouldn't survive.
florisandy
Well-known member
Mind if I perch on your shoulders to watch the brandied plum pudding aflame?? I hope Richard
douses it with some real good plum pudding custard sauce!
Why, let's just crash his Victorian Christmas feast!! In??
P.S. My bill is specifically designed for lock picking.
douses it with some real good plum pudding custard sauce!
Why, let's just crash his Victorian Christmas feast!! In??
P.S. My bill is specifically designed for lock picking.
steve2-in-la
Well-known member
Richard, what's your wine budget? Hard to go wrong with a Napa Cab, maybe an Opus One? Although, we
had an outstanding Petit Syrah from Turley's Library Vineyard with steaks over the weekend.
had an outstanding Petit Syrah from Turley's Library Vineyard with steaks over the weekend.
richard-in-cincy
Well-known member
Winter party guests are used to me lighting things smileys/wink.gif
The punch bowl goes up in flames at least once for large parties. LOL
The punch bowl goes up in flames at least once for large parties. LOL