The Christmas Eve Dinner

R

richard-in-cincy

Well-known member
which we didn't have until the 27th because of everyone's schedules...

This was about the best Bavarian feast I've ever prepared. And after studying it, my T&T recipes, I realized, once again, the basis for a great dinner is the stock!

I had roasted a 20 lb. turkey the week before Christmas and I put the very meaty carcass into my large stockpot and simmered it for 2 days. I reduced it from 4 gallons of water down to 1/2 gallon and this was the stock I used in most of my dishes.

The Roast Pork was anointed with the stock and dark beer. The sauerkraut, the dumplings, the gravy, the green beans, all used the stock and this just added so much wonderful depth of flavor. It was noticeable to everyone as they were all saying "this is the best ever" etc.

You can't go wrong starting with a really good rich stock when you start cooking.

So our menu this year:

Chatham Artillery Punch of 1860 (this is just about the best punch ever)

Sausages

Cheeses

Dark German Bread and crackers.

The platters that were passed at table:

Bavarian Schweinsbraten (Roast Pork), napped with sauce, surrounded by pear halves filled with Richard's Cranberry Relish. (see link)

Champagne Sauerkraut, a row of sliced pretzel dumplings, with a ribbon of sauce down the middle

Christmas Carrots (carrots cooked in butter, honey, strips of orange zest, cinnamon, and ginger)

Green Beans with onion, and ham

Honey Butter Bread

Extra sauce and cranberries passed at table

Haus Eggnog

Black Forest Cherry Cake

Cookies

Candy

Coffee

Tea

Cognacs

Etc.

It was just so wonderful having the dinner come together so well, sharing the German Christmas traditions with the Grandkids, and having such a wonderful evening together.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=216868

 
Honey Egg Bread

1 cup warm water
2/3 cup dry milk
2/3 cup butter
½ cup honey
4 eggs
8-9 cups bread flour
2 tsp. salt
1 cup pineapple juice
2.5 tsp. of yeast
Warm the liquid ingredients to 120F. Place eggs in hot water if they have been refrigerated. Melt Butter. Add the water, juice, melted butter, and honey to the mixing bowl. Sprinkle yeast over and blend in. Leave to proof for 5-10 minutes.
Add milk powder, salt, and 5 cups flour. Knead with dough hook in KA Mixer for 10 minutes at high speed. Gradually add the rest of the flour a cup at a time, kneading each one in, until the dough is smooth, not sticky, but not too stiff. The longer you knead, the less sticky it will be as the gluten develops. Adding too much flour to make the dough not sticky can lead to a heavy dense loaf.
Heavily butter a large warmed ceramic bowl, gather the dough into a ball, and place in bowl, turning to coat. Cover bowl with plastic wrap and place in a warm place to rise for 1 hour or until double.
Punch dough down, heavily butter two 9-10” cake tins. Divide dough in half, shape into a round by repeatedly folding the dough in the bottom to remove air pockets, and form a cohesive mass. Place in buttered tins. Brush melted butter on top, cover with plastic wrap and leave in warm place to rise until doubled again.
Bake at 375F for 30-35 minutes, or until deep golden brown. Brush with more butter when you remove from oven.
This bread is delicious and you can also shape it into rolls instead of loaves. It makes fantastic toast and French toast for breakfast as well.

 
Champagne Sauerkraut

Champagne Sauerkraut
1 Onion
1 apple, a tart fall apple is best
20 g butter
2 bags of refrigerated sauerkraut, drained, soaked in cold water, drained, rinsed, and squeezed dry.
1 cup strong homemade stock
10 juniper berries (press them with the back of a spoon to lightly crush them, but leave them intact)
1 bay leaf
1 cup champagne
Combine, cover and simmer for 1 hour. If kraut is soupy, remove lid for the last 20-30 minutes.

 
Pretzel Dumplings

Brezenknödeln
4 large pretzel rolls (250gr)
Crusty Baguette or stale rolls (300gr)
Cut bread into small cubes, spread out, and let dry for several hours.

Mix it up with:
1/4 pound melted butter (or renderings from your roast)
1 large finely diced onion
1/2 cup parsley, chopped
3 cloves of garlic, minced
1-2 tsp white pepper, to taste
1 tsp. mace
1 tsp salt
6 eggs
1 cup strong stock or pan juices
½ cup cream
½ cup milk
Let sit, continue to toss and stir to combine well and make sure the liquid soaks into the bread.
Spread a large piece of saran wrap on your counter. Pile ¼ of the dough in a log shape on the wrap. Smooth and even out. Bring sides over to tighten and fold over dough, bring other side over. Begin twisting ends to tighten and create a “bon-bon” shape. Place the plastic wrapped dumpling on a piece of aluminum foil and repeat bon-bon wrapping. Make 4 bon-bons.
Place the packets into simmering water and cook for 20-30 minutes. Unwrap, slice into serving slices, and arrange around your slices of roast on the serving platter.

 
Wow! What a special treat for all! I am sure you will be doing cleanup until 1/3...Just guessing!

 
Lucky guests. I love the idea of pear halves with cranberry relish around the pork

Raw pears or simmered-in-something pears?

 
These dumplings sound so interesting. I am in awe once again with your feast!

Stock for two days--amazing! You leave the stove on overnight?

Glad you were able to enjoy with the grandkids....

 
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