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Message |
    
Suzymac
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| | Posted on Tuesday, December 06, 2005 - 01:03 am EST : |   
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I would love to hear what you're all serving for Christmas. I'm too busy to cook a big turkey dinner on Christmas day, so I have opted for a roast prime rib with popovers and strawberry butter. A Pear salad, Roasted potatoes, creamed onions and sauteed green beans.
'Shrub' will be served before dinner, this is an old Irish tradition in these parts. "Shrub" is simply orange sherbet served in glass tea cups with Cranberry juice. It's not fancy, but a tradition from days past that family expects...
What are you all going to make for your Christmas dinners ? I'm dying to know ! I just may get some ideas for next Christmas !
Suzy
Suzymac Massachusetts zone 6-A |
Ej
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| | Posted on Tuesday, December 06, 2005 - 01:24 am EST : |
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Suzy I am a big prime rib fan. How do you prepare yours and to what degree?
Ej So.Cal. Zone 10a
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Susanq
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| | Posted on Tuesday, December 06, 2005 - 01:56 am EST : |
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I thought this one looked good, EJ.
http://www.epicurious.com/recipes/recipe_views/views/108954
I'll probably make a turkey but the prime rib is sounding really good, Suzy.
SusanQ - Zone 4b-5b Wisconsin |
Suzyqt1968
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| | Posted on Tuesday, December 06, 2005 - 02:01 am EST : |
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Suzy,
I will be at my Mom's in Louisiana for Thanksgiving and we usually do a repeat of Christmas but bigggggger. We (as a state) are known for cooking way too much food. My mom sometimes does a turkey, but in recent years she has more typically cooked 2-3 boneless stuffed chickens (can be stuffed with a variety of things, but usually we get one stuffed with a rice/shrimp dressing.) These things are a modern marvel ..I have no idea where the bones go. We have on occasion had turducken, which is a similar concept but is a boneless chicken inside of a boneless duck inside of a turkey. Then there is usually ANOTHER meat like pork roast or ham. To accompany that will be cornbread dressing, cranberry-orange relish, the traditional green bean casserole, sweet potato casserole which has a crunchy pecan praline topping, my mom's fruit salad which is more like an ambrosia and various desserts..definitely pecan pie, possibly sweet dough sweet potato pie, and very likely cheesecake since its my brother's favorite and lots of candies/cookies that I will help make when I get there.
Suzyqt1968
- Washington,
Zone "7-8"
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Monique
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| | Posted on Tuesday, December 06, 2005 - 09:22 am EST : |
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WE are having xmas diner at my DD's in- laws.
I am having Le Réveillon..
Which is traditional here in French families in Qc..
After mass.. we have a late snack..(Meal) Where Tourtière is served,baked beans, appetizers, cheese trays,I now add Kielbasa with asst. mustards and artisan breads..
And traditional Christmas desserts..
Brunch is here the next morning also..
Which is the baked grapefruit with meringue gingered topping, a strata or french toast casserole, and pecan praline bacon..w/ mimosas.
It's a very heavy 2 days:)
Suzy the sherbert/cranberry juice sound pretty too:)
Monique Quebec Zone 5 |
Greg
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| | Posted on Tuesday, December 06, 2005 - 10:33 am EST : |
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Well, I do have a turkey in the freezer still, but it will be just us and maybe a couple friends. I may have a mix of Korean, Japanese and Indian foods for Christmas this year.
Greg
- ND,
Zone "4"
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Suzymac
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| | Posted on Wednesday, January 18, 2006 - 11:57 pm EST : |
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I'm so sorry that I was so busy over Christmas that I didn't even have time to follow up on my own message ! We have been so busy here ! I hate to admit it, but I actually forgot that I posted this message during one of my rare free moments, lol.
EJ: If you ever get back to reading this, I apologize for not answering you. Here is how I prepare my prime rib:
The butcher cuts the ribs away from the roast, then re-ties the ribs to the roast with string so that the carving will be easy.
I rubbed the roast completely with melted butter, then lots of salt and pepper, and baked it at 450 degrees for about 20 minutes just to sear it, then reduced the heat to 320. It took about 20 minutes per pound for medium rare. It was absolutely delicious ! I used a meat thermometer to be sure of the proper 'doneness' before removing. I remove the meat BEFORE it is done because the meat cooks even more while it sits outside the oven.
Suzy and Monique, I'm salivating as I read about your own Christmas dinners ! Wow, I wish I could taste all those dishes ! What a feast....
Again, my apologies for being such a ditz and forgetting my own post ! LOL.
Suzy
Suzymac Massachusetts zone 6-A |
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