Ok I am resurrecting Christmas menu for uber food ponces discussion. Purchasers of Tesco mince pies and Bacardi Breezers need not apply.

(222 Posts)
moondog Fri 02-Dec-11 17:40:08

I need details of Christmas Eve, Christmas Day and NYE food and drink.

Slubberdegullion Fri 02-Dec-11 17:47:35

I'm doing all sorts out of a bazzilion magazines

But

Here is my festive out-ponce trump card, this year I am doing a party on Twelfth Night where I will be making a Gateaux Pithiviers and a Twelth Night King Cake with the bean within ( they look pretty similar tbh, almond a-go-go)

AND

Wassail

<hugs self with festive food smuggery>

moondog Fri 02-Dec-11 17:51:19

God, I am awestruck.
Tell me more about Gateau Pithiviers.
I love that word. Pithivier.
Oh and wassail.
Is that the whole malarkey with stale bread in a cauldron that you stick in an apple tree or something?

Christmas Eve will start with foie gras and either fresh lobster or crab.
I prefer crab to be honest.

I am having fond flashbacks to first Christmas ponce thread when I returned from Turkey with my own body weight in quinces, honey and walnuts.

Not decided about Christmas, but Hogmanay (NYE) will be shellfish platter, with - hopefully - oysters, langoustine, smoked salmon etc, followed by a haunch of venison with a juniper berry sauce and gratin dauphenois. I'm going to make limoncello ice cream and serve them in the lemon skin (uber ponce!) and then have loads of ripe stinky cheese!

moondog Fri 02-Dec-11 17:54:51

Sounds gorgeous.
I do love a juniper berry.
Where will you get your venison from?

Slubberdegullion Fri 02-Dec-11 17:58:14

envy

Crab from your crab man?

The Pithiviers cake looks to be ground almonds and amaretto with butter and eggs etc all within puff pastry served warm.

I believe there are two types of wassailing. The general one with singing to ward off generic evil spirits and the orchard specific variety for apple tree protection. Both I believe include consumption of the warm cider beverage. I think you attach the soaked bread to the tree. We'll be doing a spot of both. I have an apple tree so it would be rude not to throw soggy bread at it.

moondog Fri 02-Dec-11 18:00:25

Yes!
I had to cancel my order last year as he was snowed in for 2 weeks. He noble offered to drag them a mile on his sled to the main road but I wasn't brave enough to risk the drive.
I think wassailing involves flames of some sort.
Inebriation and fire do seem to go together.
I also have some crusted Port I haven't opened which i think needs airing.

MrsCampbellBlack Fri 02-Dec-11 18:01:07

Oh jolly good - was wondering when you'd do this Moondog.

I am a little bit disorganised and havent figured out what I'm cooking yet so need inspiration.

Tinselitis Fri 02-Dec-11 18:07:09

No poncery this year but a couple of years ago I had a lovely Italian Christmas Eve menu. I sourced various wonderful, authentic ingredients and put huge amounts of effort into it (to impress an Italian friend, who praise dit highly grin).

I served:

Clams Oreganato (delicious Italian-style baked clams), followed by Linguini with Blue Crab Sauce, followed by Lobster, followed by raspberry Zabaglione and a huge platter of Italian sweets, candied fruit and nuts, chestnuts, figs, little honey pastries, and Italian fruit breads, followed by an Italian cheese board. It was the best Christmas Eve diner ever and had a high ponce factor.

Indian takeaway this year, methinks grin

bigTillyMint Fri 02-Dec-11 18:10:02

AP, can I come? It sounds gorgeousenvy

The more the merrier! There's 12 already - one more won't make any difference.

I'll be getting my venison from Simon Howie in Perth Some of our guests are coming from there, so they'll bring it. Of course, if the weather's like last year, I'll need to rethink!

Luminescence Fri 02-Dec-11 18:13:41

<books in at Tinselitis' for Christmas>

bigTillyMint Fri 02-Dec-11 18:15:14

<<checks the price of tickets to Scotland...>>

moondog Fri 02-Dec-11 20:31:47

Tinsel, were you in Italy? Are you Italain? What gave you the inspiration?

moondog Sat 03-Dec-11 12:10:14

Oh come on.

<taps foot>

Slubberdegullion Sat 03-Dec-11 17:11:13

OMG what is blue crab sauce? I want some whatever it is. Sounds utterly fabulous.

I am hoping to do hare on boxing day. Cooked it for the first time last year and it was very very good. Am waiting on my local butcher/farmer to shoot me one <taps foot>. Does that score ponce points? grin

Slubberdegullion Sat 03-Dec-11 17:12:02

arf at the foot tapping

[food ponce tic]

ppeatfruit Sun 04-Dec-11 15:40:31

OOOh can i join? 'cos we are deffo poncey but not in a Blumenthal way. Okay menu for Christmas Late lunch

Starter; organic foie gras, caviare, best smoked wild or org farmed smoked and steamed salmon. With best org brioche and org. thinly sliced rye bread and sea salt butter
served with a cold glass of Sauternes.

Main; Organic goose, turkey roll (made to order at our local butcher stuffed with ceps) Goose fat roasted potatoes, parsnips, pumpkin and brussels sprouts (ordered from our greengrocer in our local market on the stalk). Goose gravy. Also onion gravy for the non goose eaters.

Served with Veuve Cliquot Champagne, Org Pinot Noir and a fabulous no sulphites organic red wine that we discovered in a vineyard in Saumur .

Pudding; A zabaglione christmas pudding ice cream served flambe with an Eiswine (sp)? Chocs etc.

Okay an admission here. We do live between mid west France and London so have the best of both worlds for food.

The best chocolate in the world has to be the french homemade. Anyone else agree?

ppeatfruit Sun 04-Dec-11 15:51:18

We cop out on Xmas eve by doing the french thing of going to our fave restaurant. It's a wonderful tradition because you can clear the decks for prepping for Xmas Day.

Trills Sun 04-Dec-11 15:55:23

<runs in>

I like Bisto gravy

<runs away>

PurplePidjInAPearTree Sun 04-Dec-11 16:06:25

<peeks in for inspiration>

DP's and my present to my folks this year is the preparation of The Dinner as DP and I are both keen cooks. Main course will be Rib of Beef (from proper local butcher who will tell me the name of the cow if I ask, is that poncey enough?) in some form of traditional roasted format.

We then need to decide on a fishy starter (smoked salmon based will go down best) and a light lemon-y alternative pudding as we can't completely ditch the Christmas pud even though no one eats it hmm

<hides in corner until the proper people come back>

ppeatfruit Sun 04-Dec-11 16:07:47

Slubber they sell the Pithiviers gateau in our local town but yours would probably taste better; they load sugar into their gateaux and macaroons here but NOT their chocolate if you know where to buy it!!

spiderslegs Sun 04-Dec-11 16:14:41

ppeatfruit - you cannot serve caviar with Sauternes, it would be a crime, have the caviar before with a glass of ice cold vodka, then you can have the Sauternes with your foie gras.

More courses, more booze - what's not to like?

ppeatfruit Sun 04-Dec-11 16:42:03

Yeah the sauternes IS for the foie gras but we don't DO vodka (well DH would but he has to carve and serve up the goose so needs to be able to walkgrin so will champagne be alright with the caviare and the salmon do you think?

spiderslegs Sun 04-Dec-11 17:44:40

Go on then ppea, I'll let you off, champagne would be fine.

Why don't you DO vodka BTW? It's bloody good stuff.

ppeatfruit Mon 05-Dec-11 08:26:31

Because I care for my liver !!!!grin the only wine i'll drink with the xmas feast is the sulphite free red it's amazing because all other alcohol gives me a nasty hangover.

Jajas Mon 05-Dec-11 08:52:54

I guess you won't be downing a bottle of Bailey's in front of the Queen's speech then ppeatfruit!

ppeatfruit Mon 05-Dec-11 15:02:21

Because I value the my liver! grin I will drink the red Non Sulphite wine because it's the only alcoholic drink that doesn't give me a terrible hangover. No amount of poncey overpriced champagne etc. is worth the pain believe me!!

Although while we're talking alcohol has anyone tried Cremant? It is the Rolls Royce of champagnes; if you see it (probably in a poncey shop) try it 'cos it is much finer and nicer, with gentle bubbles, than any of the Bolly's etc. it comes in Rose and white we love the organic one. Oh and it's a hell of a lot cheaper than champagne too. Because it can't use the name.

ppeatfruit Mon 05-Dec-11 15:09:40

Duh I made a booboo there didn't I ? apologies. I forgot to mention that for the Xmas lunch main course I also make a veg option of a chestnut stuffing which is delicious.

Oh and you guessed right Jaja smile Baileys is SXXX.

envy at Slubber's having enough people who would be broadminded and unpicky enough to eat Gateau Pithiviers. This is an almond-hating house.sad Either I do without gorgeous almondy cakey treats, or I eat them myself and become privy-sized.

ppeatfruit Mon 05-Dec-11 16:51:58

OH reshape I feel sad for you too i LOVE them and eat them a lot, I suppose your lot don't like marzipan either which IMO is one of the best things about Christmas (obviously not the oversugared ready made Txxxs stuff though; this is the poncey food thread) grin.

minervaitalica Mon 05-Dec-11 17:24:42

Me me me!!!! Ponce factor vital in this house!

Last year we went for full ponciness, but are struggling with new ideas for this year. I have got:

- Clementine Bellinis decorated with edible mini gold stars served with Italian taralli and something involving smoked salmon and rye bread;
- Pumpkin and almond soup (we are cooking this one this weekend to test it, so it's subject to change)
- Chestnut tortelli (homemade) with butter and sage
- (pondering a seafood risotto). Last year we had orzo and it was really good.
- Turkey ahhhh. Still pondering this one. As we have 15 people coming it's got to be turkey, but still stuck on how we cook the turkey.
- dessert is a sticking point. Buche de Noel is the forerunner at the moment.
- Panettone, torrone, mince pies....

Cheeseboard reserved for Boxing day here. No idea as to what yet, but I go to best cheesemonger in town and he is fab at pulling together something different this year. Last year we had this mature cheese that we served with lavender honey and pane carasau. Still dreaming about it.

Slubberdegullion Mon 05-Dec-11 19:18:02

Well now I feel like a giant fraud on this thread with my miserly french almond cake (commiserations Reshape, my life would indeed be emptier without marzipan in it sad

Chestnut tortellini minerva envy how bloody awesome does that sound.
Please tell me about the clementine bellinis.

On the turkey front, and this is not poncey at all, but this year I am providing my butcher with my own stuffing (yet to be decided) and she is boning, stuffing and rolling my turkey for me. Cannot be arsed with an epic turkey carcass sat drying out in my fridge for a week after Christmas. Am hoping the all-in-one pleasing slices mit stuffing will work both on the day and for sandwiches later in the week.

MrsChemist Mon 05-Dec-11 19:29:06

Oh, I need some assistance on the ponce front. I'm not cooking Christmas dinner (we are off to my parents) but as my DH and DF don't eat fish, I am tasked with making the non-fish starter.

The past few years I've done leek and potato soup (lazy) but I want to do something far more poncetastic this year.

Any ideas?

moondog Mon 05-Dec-11 20:20:53

Can't go wrong with blini, Chemist.
I think soup a wee bit dull.
We used to bring home lots of caviar for Christmas when we lived in Russia but all gone sadly.

Slubber, hare is brave. I freak at the whole rabbit/hare thing. I can eat everything apart from that and baked beans <vom>. Agree re getting deboned turkey. V good idea. We've had goose for the last 5 years and dh now wants turkey but I'm not keen.

Rib of beef always a winner.
I always do a very rare one for Boxing Day.

Minerva, sounds heavenly.
What is taralli?

moondog Mon 05-Dec-11 20:27:36

How are you planning to cook said hare anyway, Slubber?

ppeatfruit Tue 06-Dec-11 09:07:13

Yes I 2nd the blinis (I even used to make them with the buckwheat flour and everything but they weren't missed when we didn't do them last year and TBH you can have too much)!! grin But they're usually served with sour cream and fish eggs of some type (when we can't get caviare we serve the salmon eggs). Luckily DH has work in Rumania this week so will be coming back proudly bearing the said eggs!!

Mrs Chemist wants non fish so maybe she could serve rilletes de canard or a terrine with her blinis.

ppeatfruit Tue 06-Dec-11 09:30:18

Having our christmas in Fr. and having a friendly organic goose and turkey farm in the next village we've discovered a few things about turkeys which may help some of you with yr decisions.;-

1.A small turkey is tastier and (of course) easier to cook.

2. Order a hen because they have a much better, sweeter flavour than cock birds.

SlubberThat's what we did last year (but you beat me on ponciness with you making your own stuffing!!) the butcher stuffed the roll with our own choice and we carefully did not overcook it and we ALL loved it!! DH usually hates turkey hence the goose for him.

minervaitalica Tue 06-Dec-11 11:33:32

Clementine bellinis: filtered fresh clementine juice (worth getting good quality fruit) and prosecco. Alternative is the martinins in the link below: I made them last year and went down a storm (warning: 85 year old auntie Adelaide got VERY drunk on these)

http://www.bbcgoodfood.com/recipes/72602/bitter-orange-and-cardamom-martinis

Taralli are savoury doughnut shaped crackers, spiked with oregano and a little bit of chilli: they originate from the Puglia region in Italy, and are perfect as a snack with your aperitif. A good alternative and one of my all-time winners is parmesan and walnut biscuits with red onion marmalade. These can also be made well in advance so no worries about timings etc.

Last year we had beef wellington - not exciting, but in the spirit of everything retro/vintage it's something to think about. Turkey: I find that the gravy either wins or kills it for me. Hence my agonising search for a recipe I like. It's a bank holiday on Thursday so it's going to be testing day chez Minerva - I will report back afterwards on the winners/losers.

minervaitalica Tue 06-Dec-11 11:35:04

A flash idea: to have a change from smoked salmon, why not try blinis with a horseradish and smoked mackerel patè?

Slubberdegullion Tue 06-Dec-11 12:48:23

Moondog, re the hare, it tastes nothing like rabbit, much much more gamey/venisony. The flesh before I cooked it was the most beautiful vivid pink I have ever seen. Cooking was easy; mirepoix, smoked streaky bacon, cloves, nutmeg, bay leaves, lemon rind and juice, recurrent jelly and a bit of cocoa powder. That and a bottle of Cotes du Rhone and just slow cooked. Was divine.
It's a Valentine Warner recipe and I think he knows game and how to cook it v well. Lovely intro to the recipe about how he won't eat hare any more after whilst out walking with his dad they came upon a ring of hares all sitting silently facing inwards with two hares in the centre back to back. It gave him such an odd feeling he won't eat them again.
I've never seen a hare circle so until then I'll keep eating them grin

Clementine bellinis are now on the list for pre dinner drinks, ta Minerva.

Slubberdegullion Tue 06-Dec-11 12:49:46

MrsChemist individual pates in ramekins with some little toasts?

minervaitalica your taralli sound wonderful -can you link to the recipe you use please?

MrsChemist Tue 06-Dec-11 14:20:15

Thanks smile I like the idea of pate, I'll make sure DF likes pate first though (I think he does)

Justtrying Tue 06-Dec-11 15:41:38

Christmas eve will probably be a take away or christmas ham which i'll cook through the day (or will simmer on hob whilst i do everything else that needs doing, whilst dh is doing his christmas shopping.hmm

Christmas brekkie is always scrambled egg with smoked salmon, homemade (got bread maker last christmas) wholemeal bread and perhaps a bucks fizz. DH has pancetta as doesn't like smoked salmon.

Lunch will be chicken liver pate with melba toast and onion marmalde, followed by an italian turkey crown (from good food mag) with slow roast belly pork, roast potatoes, parsnips, mashed carrot and turnip and sprouts. Delia's (which i've made for years) cranberry sauce and homemade apple sauce. Haven't decided on pud yet as dh doesn't eat dried fruit so it may be a trifle (obligitory over christmas) or perhaps individual steamed clementine puds. There is only dh, me and dd who will be 7 months old. To toast dd's first christmas we'll open a bottle of the fabulous Camel Valley Cornwall, left over from her christening.

Supper will be cheese and biscuits with a glass of port. If we have anything.

Boxing day is cold meat, pickles and bubble and squeak. I'll cook extra veg on Christmas day.

We stay in at new year and on new years eve will be enjoying a seafood platter, including lobster with salad, garlic mayo and homemade chips. Washed down with Cornwall.

New Years day we may go to mum's in which case it will be her wonderful meat and potato pie.

I'm determined not to buy too much this year so we're not eating leftovers forever, but the ham stock will be used for pea soup and here will be plenty of cheese in, including a somerset brie and blacksticks blue. I'm particularly looking forward to the cheese as couldn't eat it last year as I was pregnant. I'm lucky we're close to The Liverpool Cheese Shop which is divine.

SeasonsGripings Tue 06-Dec-11 16:59:59

I'm thinking it's wrong to start with pudding but I can't get it out of my head - Ginger-sauteed pears with Iced Mascarpone. Kids want pumpkin ravioli with sage butter to start but I'm not sure how to keep the ravioli fresh as there is no way I'm making them on Christmas day...maybe it could be a family activity for boxing day. hmm Can't decide on main dish, was thinking fish...any ideas?

Oh how I wish I could be as poncetastic as the rest of you.

I love a good feast, and am used to big puncey feasts at special occasions, but this year we are going to PD's parents for christmas and they don'tget food, at all. His mum hates cooking and they all just view food as a source of energy, even on Christmas Day <sob>.

I have offered to cook Christmas lunch, which his mother has accepted all too happily, but DP has warned me I still have to keep things 'normal'.

I am not allowed to make a big brekfast, or christmas eve meal, as they just won't 'get it' (DP's words) and will not appreciate any effort I make with breakfast in particular, as they will just want their Special K with soy milk.

I wanted a poncey breakfast <sob>

Help me with suggestions of how I can ponce up the meal times round there without seeming to be too out there.

moondog Tue 06-Dec-11 17:33:41

Over that is a bummer.
I don't know if I could cope with shite food at Christmas and NYE.I can. live on the simplest easiest stuff for most of the year but this is a time to push the boat out.

God yes, taralli sound divine as does clementine bellinis. I might go for that. I lvoe Campari & soda & pink grapefruit juice (fresh ) too as well as margaritas but important not to take the edge of a good bottle of wine and margies are lethal.

Sounds good JT. Why mess with a tried and trested menu eh?
SG, loving sound of that pumpkin ravioli.
Slubber, sounds good but hares are magical damnit! I see them in the field behind my house.

Speaking of game, I accidentally killed somethnig feathery with my car today. sad
Was torn between crying and stopping the car to go and get it for dinner.

minervaitalica Tue 06-Dec-11 18:01:42

On the taralli - my recipe is a family one - give me a couple of days and I will translate it for you.

SG - you can make the ravioli the day before, lay them out on trays sprinkled with polenta or semolina so they do not stick. Put them in a cool dry room (they do not need the fridge unless you live in a very hot place) - we put them in the garage and they have always been fine. I believe you can often freeze them, but I suppose it depends on the stuffing.

Over - I have the same with my in laws. They will always have the same boring overcooked food even if I laid out Michelin star stuff. Ignore, ignore: if you are cooking, then why should you eat miserable food (tell this to DP)? Just make sure they have something to eat - if they ignore the rest there is more for you and DP.

E.g. Make what you want for brekkie in small quantities: smoked salmon and scrambled eggs can be scaled down to the two of you. Ask them if they would like some: if not, let them have Special K.

What about a fish based soup: it's just soup to them but it's a prawn bisque to you (I have a good recipe if you want one).
The meat you can serve plain - roast turkey or pork or duck or whatever - just have separate poncy stuffing/sauce for the two of you or whoever wants to try it. If desperate, get some packet sauces and make those up for the philistines. Have some boiled rice handy for emergencies grin

Get a Tesco pud to share with the philistines, and make an additional dessert for whoever wants it: perhaps something they would recognise but with a twist? jelly and custard (make the jelly with prosecco and proper custard), bread and butter pudding (but laced with Baileys or mince meat hidden), or an old-fashioned steamed pudding (orange spongey one?). They can have the Tesco pud if they prefer.

Cheeseboard is easy: Get three cheeses so it does not look you are going overboard, just make sure one is shit cheddar so they can eat that one. Add walnuts and crackers (you can make these in advance, and pretend you bought them in asda).

moondog Tue 06-Dec-11 18:25:29

Very funny, Minerva, the idea of good food cunningly masquerading as crap.
'just make sure one is shit cheddar so they can eat that one'

Hilarious!!

Dh and I often talk of the pains of going to people's houses for dinner with a really nice bottle of wine which then disappears only for a bottle of Jacob's Creek or Blossom Hill to appear. On one unfortunate occasion it was actually Lambrusco.

lol Thanks for the tips minerva, they are great! grin

It's not that they eat shit food, they just don't get any enjoyment out of eating food at all, (something I cannot get my head round) and they never do anything special for breakfast. They seem to think they are very 'healthy' but I just think they are boring.

I will compromise on the brekkie and supply crousants and make scrambled eggs for DS, DP and I, with enough ingredients that I can make some for them should they show an interest...

I do not know what meat we will be having, so will just work with whatever is supplied on the day, but I plan on having lots of home made sauces like red onion chutney, guinness mustard etc and lots of differnet vegetables, plus the traditional roast potatoes and yorkshires (I cannot deviate form the Roast theme).

SeasonsGripings Tue 06-Dec-11 19:22:59

OMDB for breakfast how about doing a Granola/Muesli with passion fruit greek yoghurt and maple syrup - tastes a treat!

We will probably have huevos rancheros - you can beat a bit chilli to kick start the day!

SeasonsGripings great minds, I am going to make a big batch of granola with almonds and cinnamon to take with us, not just for Christmas day but for the whole time we're there. I don't want Special K! grin

Slubberdegullion Tue 06-Dec-11 20:28:44

LOL @ shit cheddar

Hiya omdb. My poor sister's PIL are like your DP's, only see food as fuel sad. Good luck with jazzing up your Christmas dinner. Sauces and extras are the way to go. I reckon the sauces and stuffings are what make the whole thing anyway. Let them eat a dry old bit of turkey and you can mound up on multiple stuffings and glorious homemade cranberry and bread sauce.

moondog Tue 06-Dec-11 20:32:58

Special K
The thoguht makes me want to slit my wrists.

Slubber, as a matter of interest, how much should I expect to pay for a hare? I think the local butcher might be able to get one in for us (he does a lot of local game) but it's not something he normally stocks, IYSWIM. Yours sounded delicious. I'm rubbish at cooking rabbit normally (I once had the most amazing rabbit stew in Malta, where it's the national dish apparently, and it was a rich, dark sort of ragu. I always aim for that and fail) and DH just likes to cook it in Guiness and makes it very bitter. sad Would love to try hare. (Maybe just once, because I do have a bit of a sentimental thing about Hares. blush)

picnicbasketcase Tue 06-Dec-11 20:39:45

I have a great tip for Christmas day stuffing. I mix together Sainsbury's apple and herb stuffing with Paxo sage and onion.

And I fucking love a nice bottle of Blossom Hill White Zinfandel.

I don't think I belong on this thread.

Slubberdegullion Tue 06-Dec-11 20:42:47

Oh do stop it with the anthropomorphication of the bleedin Hares you are making me feel bad they are just bunnies with big ears. Can't remember how much I paid, certainly less than £10, and one hate fed 8 of us iirc. Unlike the farking proper bunnies I did a week later (in a pie with sour cream and tarragon) which cost me much more as I ordered diced rabbit instead of just taking it off the bone myself. Big mistake.

Slubberdegullion Tue 06-Dec-11 20:43:12

One I ate

Slubberdegullion Tue 06-Dec-11 20:45:05

Guess how much I love you?

Thiiiiiiiis much
<rubs belly enthusiastically>

Apols for hare hijack moony grin

RecursiveMoon Tue 06-Dec-11 20:49:56

Can I please come to one of your houses for Christmas dinner grin? I'm really torn between having a simple Christmas dinner and a faffy Christmas dinner.

Very envy reading about some of the lovely things that you'll be eating.

moondog Tue 06-Dec-11 20:50:26

You carry on.
You are only covering a guilty conscience. grin
Mind you, I have no qualms whatsoever about trowelling in the old foie gras.

Slubber! Hey!

I am going to make lots of sauces and relishes and other jarred yummies to take with us and have with our food. And salt. I must remember to take salt.

Moondog not just Special K, special K with red milk, or soy milk. They really don't mean to be so clueless tohugh, I feel bad even complaining about them here. They are just clueless, have no interest in food, and strive to be really healthy but have got it a bit wrong. Perhaps over the years I can convert them to food!

And now I am craving Hare.

bagpuss Tue 06-Dec-11 21:09:00

Am lol at the shit cheddar too. Can I join in and ask a q? Need inspiration for Christmas day breakfast. Dh is fixated by smoked salmon/scrambled egg/bagel combo but I feel we have done that to death (since it was reinvented by sainsburys in the early 90s). What other options are there? It doesn't have to be child friendly as I can breakfast them early and when they are playing with toys dh and I can settle down to something more civilised. It's probably the only thing I have to organise as dh is cooking lunch grin.

SeasonsGripings Tue 06-Dec-11 21:24:24

Agree the smoked salmon thing is a bit tired but it's quick & easy. Our choices include Blueberry pancakes (with bacon), pancakes with stewed fruit, Kedgeree, Shakshuka, Huevos Rancheros, Bacon sarnies, Wild mushrooms on toast. Avocado & chilli on toast. Beid bil khal (scrambled eggs with vinegar). Considering buying a waffle maker - I fancy waffles!

Christmas Eve we are having seafood platter - fresh lobster, crab, oysters etc. Washed down with Perrier Jouet Belle Epoque

Christmas morning will be:

Freshly squeezed at home clementine juice
Eggs benedict
Fresh baked cinnamon buns
Civet coffee - I shit you not do you see what I did there

We don't go in for a big starter so we'll have caviar on v v thin melba toasts served with champagne (more Perrier Jouet)

Boned and stuffed turkey (doing it myself)
Maple glazed parsnips
Roast goose fat potatoes
whipped potatoes
Sprouts with chestnuts and lardons
vichy carrots
braised spiced red cabbage
Delia's recipe cranberry and port sauce
bread sauce
marsala gravy

We'll have a nice Alsace Gewurtztraminer with the turkey because I think it goes really well, DH will move swiftly on to the pinot noir.

I'll make three puddings: St Emilion au chocolat, Fresh pineapple ice cream in a pineapple shape (made with an antique pewter pineapple mould Edwardian house style) , and lemon honeycomb jellies.

We'll be having Neuhaus manons (three types) with more civet coffee much later.

Man, I love the ponceyness of Christmas food.

moondog Tue 06-Dec-11 21:53:53

I have on Christmas morning what I have every other day (porridge)as I don't want to detract from later glories.

WS, come on down and take your seat in the hall of ponces!
We've been keeping it warm.

Where do you get your civet shitted coffee?

Boning a turkey yourself?
Antique Edwardian moulds?
I've come over all faint!

SeasonsGripings Tue 06-Dec-11 21:54:17

Any one else feel the whole main course thing is a bit of a mess - too much stodge, too many flavours competing, I've never been thrilled with the main course Christmas dinner no matter how much bacon and cranberries you throw in I can't help feeling that it's a bit ordinary.confused

moondog Tue 06-Dec-11 21:55:33

neuhaus manons? Que?

Similarly shakshuka and beild bil khal?
Provenance?

moondog Tue 06-Dec-11 21:57:12

SG, because Brits think a roast dinner has to be tonnes of different things.
No way!
I stick to
carrot and parsnip mash with nutmeg
braised red cabbage
brussel sprouts
roasties
stuffing and gravy

SeasonsGripings Tue 06-Dec-11 22:02:20

shakshuka - Jewish..ironic no?

beild bil khal - Arabian...had enough irony yet? wink

Tasty though.....and something a little bit different to the usual.

SeasonsGripings Tue 06-Dec-11 22:08:56

Ah Moondog - your restraint is both impressive and admirable and I suspect it shows in the quality of the food you present.

Neuhaus manons

I like the Sucre Vanille and Sucre Cafe best. The others are OK but not so vast and decadent.

moondog Tue 06-Dec-11 22:19:52

Ah ok.
But what is shakshuka?

You know what I think is vastly overrated?
Marrons glaces.
Sugary lumps.
Yuck.

Yes to marrons glaces being overrated. In fact chestnut products in general esp that fauchon sweetened puree, are actually just sweet tasteless pap.

omdb - at least your ILs are honest. Mine think they are foodies and all sit there eating things going 'ooh this is beautiful, yum' etc etc, and usually I am thinking that it is either vile or boring.

We are at my Mum's for Christmas, and she is doing a whole poached salmon on Christmas Eve and then traditional turkey on Christmas Day. She does it beautifully though, makes amazing stuffing and doesn't over complicate things.

I find it bizarre when people have yorkshire puddings, 3 different kinds of potato and 10 vegetables at Christmas dinner. Bonkers.

I am in charge of the cheeseboard this year, thinking that I will go with all English.
Someone upthread said something about making crackers - how would I go about that and will they stand a few days waiting and transport?

Clementine bellinis sound amazing, will definitely give those a go.

moondog Tue 06-Dec-11 22:26:28

Interesting link (and hearty guffaw at talk of 'mucilage' protecting the colour)
I grew up in the Pacific and spent a lot of time on coffee and cocoa plantations.

So is the puree dull too?
i was gonig to make that Christmas dessert with it (name escapes me) but not a good idea?

bagpuss Tue 06-Dec-11 22:32:19

Some good ideas for breakfasts, thanks. I had forgotten about eggs benedict - dh would like that but then also pancakes might be a good choice too.

I would love a nice pudding recommendation too - I was all set for letting dh sort out an easy ready made something but you have inspired me. Failing that I'm going to wildstrawberryplace's house for Christmas lunch!

SeasonsGripings Tue 06-Dec-11 22:35:21

It's primarily loads of onions fried, add tomatoes, when sauce is cooked an egg is added and cooks on top of the sauce. Very simple but delicious. It's dh's secret recipe - he gets annoyed if I get one of his recipes and tweak it to make it better, so now he gets recipes and hides them from me - the bugger! Then again I get food cooked for me which is always a treat.

Like many Jewish recipes there's loads of versions - have a google.

Mont blanc? I dunno, I find it dull, but maybe you wouldn't - the puree has quite a strong vanilla taste - but if you find marrons glaces totally horrible then... smile

FWIW Ali I agree about the lack of need for 3 types of potato and 10 veg - I do more than I would otherwise purely because for DH it's not traditional without certain things, while for me my traditional things are different IYSWIM. But no bloody yorkshire puddings!

bagpuss Tue 06-Dec-11 22:45:26

Yorkshire puddings only go with beef! They are just wrong with anything else. This reminds me that I need new tins for ours (we are having rib of beef) otherwise my favourite meal may be ruined before i have even eaten it. We stick to roast potatoes and two or three different types of veg as a rule, any more and dh gets stressy while he's cooking it grin.

I had never even heard of people having yorkshires with Christmas lunch before mumsnet!

bagpuss Tue 06-Dec-11 23:00:07

No, I'd be tempted to give them a swerve were it not for the dcs (we have five so important to please them you see). Couldn't eat them with a traditional turkey based meal though, but with rare beef, horseradish and dh's gravy they are perfect.

moondog Tue 06-Dec-11 23:01:27

I am a huge fan of the retro Boxing Day spread with good ham, rib of beef that has just raised a quick wave to the oven, lots of delicious pickles and chutneys, crusty bread, celery and of course a fabulous trifle for which the custard and sponge have been made from scratch.

No me neither, I was shock

There was a thread a couple of years ago which was like a competition in who could have the longest list of things for Christmas dinner. Did make me wonder how the fuck it all gets cooked!
I also don't understand the thing of having multiple meats. It isn't something I grew up with so it seems very alien to me!

ppeat - do you mean Cremant de Bourgogne? I agree it is very delicious, but good Champagne bought in Champagne rather than a British supermarket is my personal favourite smile

bagpuss Tue 06-Dec-11 23:07:32

Oh god, trifle! Moondog, can I come to yours as well? <salivates>

I'm not a fan of ham, it always seems quite ordinary and hangs around in the fridge for ages when nobody eats it, so it is on my list not to buy this year. I like homemade chutney with cheese. My mum made some in the summer which I have saved specially <gets excited>

moondog that is what my ILs do for Boxing Day, and we are going there on BD this year. I struggle because I don't really like pickles, and they make (bad) mash and no decent bread. Yak. I think it will be his turn to drive this year.
I have made DH promise that we will leave in time to get back to my parents house for a proper cheeseboard supper with homemade mince pies to follow.

Get0rf Tue 06-Dec-11 23:09:19

I am not poncey enough to be allowed on this thread, but I deeply love reading all these ideas.

I do love christmas dinner, because I never cook a sunday roast normally, so it is a treat.

I much prefer the boxing day spread as you say moondog - ham, good bread, loads of pickles, lots of cheese (we are going to our house in France (ponce credential!) before chirstmas to buy lots of cheese, especially my favourite cantal, and foie gras.

The reason I am posting on this thread really is to agree with slubber that Valentine Warner's recipes for game are brilliant - we eat quite a lot of venison as we have a good local supply (shot in the nearest forest) and his venison stew recipe (with puree de pommes de terre) is utterly brilliant.

Get0rf Tue 06-Dec-11 23:10:55

I am probably one of those people who cooks far too much veg - parsnips, swede (because I adore mashed swede) sprouts and red cabbage. I just couldn't exclude any of those (plus it is needed for bubble and squeak).

bagpuss Tue 06-Dec-11 23:15:13

Alibabaa, I remember one year we went to the ILs for Christmas day and mil served duck and turkey together! There was probably a yorkshire pudding in there for good measure shock. That was the last time they cooked for us at Christmas.

Get0rf Tue 06-Dec-11 23:21:05

I don't understand the yorkshire pudding thing either.

SeasonsGripings Tue 06-Dec-11 23:21:45

I took great pleasure in making a trifle from scratch and proving to dh it was the crapness of shop bought ingredients that made trifle horrid - he fell in love with me all over again. I made the custard, sponge and I know it's swear word in the trifle world but I made jelly too - from fruit juice....it was really good but I demand more bang for me buck - effort level was too high...essentially I'm a lazy bugger who likes to eat well.

I'll just have to discover a quicker way to get dh all excited again wink

Get0rf Tue 06-Dec-11 23:22:00

I went to my ex-SIL's for a christmas one year - she served hot sweetcorn with the christmas dinner. Very odd.

I have just raised the subject of who drives on Boxing Day with DH, and he has volunteered, so at least I can dull my dislike of the food with a decent glass of wine.

Thanks whoever mentioned Gewurztraminer, I will probably take a few bottles of that with us.

Getorf - what do the French do at Christmas, and is it possible to get a turkey? We are spending next Christmas at my parents house over there and DM is already stressing about where she will get a turkey from grin I have visions of driving down with one in the boot!

bagpuss - that is a waste of good duck - and presumably the duck had normal gravy poured on it..?

bagpuss Tue 06-Dec-11 23:25:26

GetOrf, that sounds quite poncey to me. You are very lucky to have your pick of French cheeses. I am not really a food ponce as such either, but I do like proper food and am loving reading what everyone else is having to eat. Between this thread and the homemade food presents thread I am determined to enjoy christmas cooking more than ever this year.

Get0rf Tue 06-Dec-11 23:26:29

I have never spent Christmas in France, ali, so I don't know. There is a local butcher where our place is but we normally just buy bavette from there.

Get0rf Tue 06-Dec-11 23:28:20

I do love the whole christmas cooking thing - I don't really understand why people find it stressful, tbh, cooking to such an extent is such a treat and I find it relaxing.

That is probably due to frequent sips of amaretto though grin

midnightexpress Tue 06-Dec-11 23:36:15

Yum yum yum to everything (except the shit cheddar - strictly Isle of Mull (which is NOT the same as Mull of Kintyre cheddar, apart from the word 'Mull').

I was out for dinner with some pals the other night and was wildly impressed when my French friend ordered hare. Does farmer-shot hare arrive full of little bits of shot you need to pick out? Or do they use bullets? wink

We're going away to my mum's for Xmas this year, and had offered to bring nice meat of some sort from our farmer's market. DS2 and I duly set forth on Saturday to order it, only to find about 5 rain-lashed stalls full of earthy parsnips, curry (wah?), and chocolate brownies. Not only this, but a howling gale so none of the stalls had their tops on, and all the food was hidden under tarpaulins. You had to lift up a corner and peer underneath. It's not bloody Borough Market, I tell you. Bet Hugh Fearnley-Whittingstall never had this problem. We've given up and handed the baton to DM, who lives in Hertfordshire, where fancypants butchers are a dime a dozen. We'll order up some wine and take stinky Scottish fish and cheese I think.

midnightexpress Tue 06-Dec-11 23:38:57

I am another who prefers the Boxing Day ham and trifle to the Xmas Day roast. I also do poncy sausages n mash with Hummingbird brownies for afters on Xmas Eve.

I think it often the size of the meal - ie. numbers being catered for - rather than anything else that is the problem tbh.

One year we had Christmas at my mum's brother's. He is a typical 'I earn the money' type bloke and so his then wife was cooking. She had never done a turkey before and the sheer size of it flummoxed her, because there was no room for the potatoes etc and she hadn't planned. She ended up chopping the breasts off the turkey and boiling them so that they were cooked. That was not a good meal. My Mum was sat on her hands trying not to just barge in and take over, having offered help and had it refused grin

midnightexpress Tue 06-Dec-11 23:42:11

I'm sure that's true. The oven tesselation is definitely a challenge without two ovens, even with a smallish number.

BTW, I did turkey last year using Gordon Ramsay's method (ie about half a ton of butter, with garlic, lemon and parsley under the skin, iirc). It was the first time the turkey wasn't all dry - really recommend it.

bagpuss Tue 06-Dec-11 23:58:14

Ali yes I think it did sad. I'm crying here at the thought of boiled turkey breast though...

moondog Wed 07-Dec-11 08:37:21

SG, jelly essential in trifle.
Why the shame, woman!?

Getorf, Christmas in France is shite. I've spent quite a few there as half the family is French but not impressed.
Huge meal on Christmas Eve in t' middle of the night then er... that's it.
No thanks.

I'd go for a supermarket turkey and Blossom Hill over that.
At least it's cheery.

Persephoney Wed 07-Dec-11 09:20:48

This thread is GREAT. Especially this year, because we are going to my parents' not PIL so I am going to do all of the cooking.

Christmas Eve dinner will be an Indian feast - not my choice, but on request from my dad and DP. I am going to do bhajis (I have spent the last two weekends perfecting the formula), samosas and fish masala to start with homemade lime pickle and mango chutney. To follow will be a hot lamb saag, a mild chana punjabi, a whole roasted tandoori chicken, chapatis and royal pilau. To follow will be pistachio kulfi and I might make some cardamom tuiles to go with it.

Christmas day breakfast - family tradition dictates that breakfast is pork pie and potato salad. DP makes a wicked pork pie with tons of jelly and my dad will be all over the potato salad with loads of shallots, smoked fatty lardons, apple cider vinegar (don't ask me - I was told the mental breakfast was because we are German but every other German family I've asked about this says it's nonsense)

Lunch - I've been making a lot of chicken liver pâté lately, did a gorgeous one with porcini and brandy so think we will start with this on crostini. To follow will be chestnut soup with homemade walnut bread. After that am debating a fig and prosciutto crudo salad with some caramelised nuts but am not sure. Then the main even - I am going for goose and rib of beef. Roast potatoes, Robuchon-style 50% butter mashed potatoes, sprouts with chestnuts, buttered julienne carrots, roast parsnips, creamed leeks and braised red cabbage. Then cheese - I'm off to France with work for a couple of days so will bring back whatever I fancy. Then dessert - am doing chocolate and ginger mousse, self-saucing lemon puddings and pavlova.

For snacks/nibbles I'm going to do a Tunis cake (buttery madeira cake topped with ganache and marzipan fruits), mince pies, Cointreau cupcakes, cheese straws and sesame crackers.

SeasonsGripings Wed 07-Dec-11 10:38:29

Persephoney - your house for Christmas Eve I think - the Indian Feast sounds amazing...we are self confessed chilli addicts - we'll have to have Bloody Marys for brunch on Christmas day just to get our fix.

Moondog I was sure the foodie world was a bit sniffy about jelly in a proper trifle - mind you I never put sherry in a trifle - I either go with an alcohol hit or a sugar hit - I never mix the two.

midnightexpress Wed 07-Dec-11 11:35:59

<cancels plans, gatecrashes Persephoneys jollies>

That sounds amazing Persephoney! Mmmmmmmmmmmm.

midnightexpress Wed 07-Dec-11 11:36:34

See, you even made me forget my apostrophe, it's that good.

bigTillyMincepie Wed 07-Dec-11 11:43:46

I am loving this poncetasticfood porn threadsmile

I agree moondog, Christmas Day in France is shite - you spend it with a hangover and indigestion from the huge meal the night before, with no presents to open because you opened them the night before.....

I too LOVE trifle, and will deffo be making one, but I think it might be for New Year's Day as we are having Open House on Boxing Day and trifle is no good for thatsad And it has to have lots of sherry and jelly in it (to be just like my favourite auntie used to make) and not at all poncetastic!

We have Nigella's Cristmas morning breakfast muffins, cooked fresh of course, for breakfast on Christmas Day.

I am considering a trip to Borough Market on the day before Christmas Eve as we will be meeting friends on the Southbank - any recommendations for poncetastic treats to buy?

midnightexpress Wed 07-Dec-11 11:49:24

May I recommend Nigella's cherry trifle at this juncture. No jelly though, I'm afraid, which is surprising, given her retro kitsch proclivities. Though buying (or should I say 'sourcing') fresh cherries at this time of year would probably cost more than a guinea fowl in a poussin in a chicken in a goose in a swan.

ppeatfruit Wed 07-Dec-11 12:19:15

Ali Hi (waves) I'm not sure if you can get the cremant in England the name of one we've got is Fines Bulles de Touraine petillant but we've got another which is low sulphite which is even more delicious!!!!

The problem with normal champagne and it is all ,and has to be, legally French BTW, is that the producers (apart from the organic ones which are 100% betterIMO) have got sloppy they use a mix of white grapes and I saw a programme on telly with the presenter walking around a champagne vineyard that was covered in rubbish (including plastic bags) because the rubbish bins of Paris are emptied on them shock!!

I agree about the French and their Xmas traditions. We have an English Xmas here apart from the fantastic poncey french ingredients of course!! They also don't have Boxing day off!! You can get amazing stuff here including the best turkeys we've ever eaten!!!

Yes I love trifle too but it has to have raspberries and homemade custard and good sweet sherry IMO jelly is NOT necessary.

SeasonsGripings Wed 07-Dec-11 12:23:05

Tilly - we go to Borough Market on Christmas Eve. Lovely things to eat whilst there - Paella, Cheese toastie (from the Raclette boy) Scallops with bacon from shellseekers. British Cheese from Neal's Yard Dairy. Coffee from Monmouth. Boston Brownies from Konditor and cook, think they are doing a ginger one now too which is also v good. Beers - can't remember the name of the stall. Booths for mushrooms. Turkish delight is in all sorts of flavours - wasn't convinced by the mint too much like toothe paste but the others were lovely. Manchego & Membrillo from Brindisa.

ppeatfruit Wed 07-Dec-11 12:26:32

Also the french have no or very little knowledge of Xmas crackers My DD tried to bring some when she flew over one year and the english security took them off her (explosives!!!).

I have this plan of hiring a artic. lorry and taking french mistletoe over to England (They have loads of it and don't seem to use it) and bringing back a load of christmas crackers.

ppeatfruit Wed 07-Dec-11 12:38:04

OH yes we LOVE Borough market smile Seasons Talking about coffee the best in london or france is the Bolivian organic from the Algerian Coffee Stores in Soho now there is a shop to make your mouth water.

Slubberdegullion Wed 07-Dec-11 12:48:44

Another one here who balks at the idea of roast beef and yorkies and turkey with all the trimmings. Never the twain shall meet in this house, but that is partially down to only having one solitary oven.

Am crying inside a little bit at thought of boiled turkey breasts.

Persephoney have you got a link to the recipe of your chicken liver pate? Sounds divine and would be perfect to go with my meaty spready Christmas day lunch buffet, I'm sure there is a better poncey descriptive term, to go with potted pork and potted venison (wot I am making right now).

Slubberdegullion Wed 07-Dec-11 12:54:45

Midnight I am amazed given it is a Nigella trifle that it cherry and not ruddy pomegranates. Jeez that woman is hung up on pomegranates.
If I'm doing a trifle it is sherry and fruit and custard and jelly all the way and I make no apologies for that. Attempted advanced trifle a few years back, pissing about with pannetone and marsala. No. It just did not work.
If saying that gets me kicked off this thread then so be it. [folds arms]

bigTillyMincepie Wed 07-Dec-11 13:00:52

seasons, my mouth is watering/tummy rumbling despite haveing just scoffed lunchblush The last time I went, I gorged on all the freebiesblush, but I think I could stretch to treating any of my family who fancies going up with me (it's only half an hour from our house!) I might have to pass on the Turkish Delight though!

SeasonsGripings Wed 07-Dec-11 13:04:19

The Algerian Coffee shop is looking good!

oranges Wed 07-Dec-11 13:41:19

Pops into thread - Theatre of Wine in London do a fantastic cremant, if anyone is looking for it. in London
We have had so many bereavements this year we are not doing christmas - a full on cheery feast feels wrong, but I'm now thinking it would be nice to have good, easy food we can pick at throughout the season. any ideas?

midnightexpress Wed 07-Dec-11 14:02:07

My friend's best friend is Mr Konditor of that Ilk. <claims 100 vicarious foodie points>

I am also trying to imagine the 'raclette boy' at Borough market and conjuring up a small fella in lederhosen with a feather in his cap, merrily dishing up cheese toasties for the good burghers of Olde London Town.

This thread is making me want to live in London again. ,sigh>

I must have lived a sheltered life - I'd never heard of jelly in trifle until this thread!! Mine has always been sponge, sherry, fruit, custard cream - from the bottom up.

ppeatfruit Wed 07-Dec-11 15:28:44

It actually is SOO unnecessary but jelly's been around in trifles for yonks Where've you been? Agent Living in a poncetastic food tower? Of course yr. right Delia's trad recipe doesn't mention it (hoists bosom and adjusts glasses).

ppeatfruit Wed 07-Dec-11 15:34:31

Perseph your menu sounds amazing one thing though can anyone walk after it? Do you have a maid to do the washing up? grin.

ppeatfruit Wed 07-Dec-11 15:41:04

oranges thanks for that tip about the cremant thanks sorry you have had a sad year. How about a lovely homemade soup. lots of nice canapes and good bread(there are some good recipes in Delia's Xmas Book) and dips and salads.

midnightexpress Wed 07-Dec-11 16:12:48

Ooh look Slubs, you can berate Nigella in person over her pomegranate fetish - webchat with Nige

ppeatfruit, yes, living in Glasgow, poncetastic food capital of the world - not! wink

I'm not really a pudding fan, and the only trifle I've ever had is my mum's. She doesn't like jelly, so maybe that's why. Personally, I'd omit the sponge and just have cream, custard, jelly and fruit.

Slubberdegullion Wed 07-Dec-11 16:32:50

Well I never, Nigella is coming. Do I ask about the pomegranate issues or take her to task on the travesty that is The Girdlebuster Pie? [ponders]

Re trifle, I reckon if you are going to make such a audaciously vulgar looking pudding why not go all out and shove in a layer of jelly. Gives an extra level of mouthfeel.

moondog Wed 07-Dec-11 16:44:22

OMG Ali, that meal sounds like a bad sitcome.
I would have been devastated.

Well impressed at your dh Pers, doing home made pork pies but lol at the mental Teutonic breakfast. Frankly, there is always room for poto salad in my mind.

Trifle has to be like this:

Sponge soaked in sherry.
Jelly made from tinned raspberries and theri juice and gelatine (tinned better than fresh here) with walnuts.
Real custard
Cream
Flaked almonds

We had one Christmas in the Pacific where we started with oysters we had colelcted ourselves from mangrove swamps (many happy outings doing this in our little speedboat) and then fresh crabs.

I cried all the way through it, but was, in mitigation ,7.

midnightexpress Wed 07-Dec-11 16:51:58

AP, I'm in Glasgow too; I feel your pain (see my notes on QP 'farmers'' market above).

Oysters hand-plucked from Pacific mangrove swamps is getting pretty poncetastic, I must say. grin

bigTillyMincepie Wed 07-Dec-11 16:55:11

moondog I am liking your trifle recipe, but not the walnuts <barf>

moondog Wed 07-Dec-11 17:04:23

Isn't it just ME?
I have appallled myself. grin

Tilly, why?
Walnuts are bloody fantastic things.

Walnuts are lovely, but I am some way from being convinced they are good in trifle. Aren't they a bit, dry?

Apart from that the trifle sounds perfect, v.similar to what I do.
Once upon a time when I was a teenager, Mum left me in charge of finishing the trifle. I spread the cream, and then piped the left over cream into a kind of cartwheel pattern and filled in the gaps between the 'spokes' with left over squished up jelly.
I thought it looked fabulous and I was so proud of myself. Mum's face was like this shock

grin I had forgotten that until this thread.

moondog Wed 07-Dec-11 17:18:17

grin
Of cpurse not!
They are soaked in the mix they are in, but still nutty.
Good contrast to all that soft mushy stuff going on.

Slubberdegullion Wed 07-Dec-11 17:18:42

I am also unsure re inclusion of walnuts. A mouthfeel too far imo.

Slubberdegullion Wed 07-Dec-11 17:20:55

Hahahahaha at cream and jelly spokes grin sounds PRITTY grin. Your pride is still coming through in waves from all those years back.

midnightexpress Wed 07-Dec-11 17:21:42

Walnuts good, in trifle bad. But then I don't like lumps of stuff in stuff (eg ice cream with bits in - Ben & Jerry, I'm looking at you)

A few toasted almonds and a jammy drizzle thing on top for me. Or hunners and thoosans if you're going the retro/jelly route. Or possibly those jelly diamonds.

Slubberdegullion Wed 07-Dec-11 17:25:17

Grated milk chocolate here. I am not proud.

AbsofCroissant Wed 07-Dec-11 17:38:13

Shakshuka recipe (Abs', with MIL's poncefication at end)

1 x red pepper
1 x green pepper
1 x large onion
garlic to taste
All of the above must be diced
1/4 t spoon cumin seeds
1/4 t spoon coriander seeds
dried chili to taste (or Nandos peri peri sauce blush)
1 x tin chopped tomatoes (you could probably use fresh, and skin etc., them, but chopped is fine).

Heat the spices in a dry pan until their aroma is released, set aside.
cook the peppers and onion in olive over a medium/low heat until soft. Add in the chopped tomatoes and spices, then cook over a medium heat for about ten minutes.
You can either then use this as a salad (hot or cold) called Matbucha OR, you can then crack in eggs, carefully moving some of the tomato sauce over it so that the cook all over. It normally takes about 5-10 minutes for soft poached eggs. I've also had it with aubergine and feta in it. NICE

MIL's poncification - she chargrills the peppers, then chops and peels them before adding in.

bigTillyMincepie Wed 07-Dec-11 17:56:53

Walnuts are for cakes, in small bits, of course. Slubber is right about the mouthfeel. nothing in a trifle should be hardgrin

moondog Wed 07-Dec-11 17:57:53

Bit like a piperade.
Very nice.

Jammy drizle on a trifle?
Jelly diamonds.

No way Jose!

bagpuss Wed 07-Dec-11 18:25:59

I've been reading trifle recipes all afternoon! Nigella has a good one for a traditional trifle but it is orange infused and has a caramel drizzle on top. I'm not sure about walnuts in trifle although I can imagine them, I'm not convinced I'd really like them.

I am considering home made croissants for breakfast now. I am also proposing that dh ditches the Yorkshire puds from the main course and we add another veg in instead. Moondog, how do you do the mashed carrot/parsnip/nutmeg combo? I've never been one for mashed veg but I love parsnips and dh doesn't like cooking them much so this might be a good compromise.

Get0rf Wed 07-Dec-11 18:52:26

My daughter made a beautiful trifle, homemade sponge, homemade vanilla custard which she sweated over, beautiful raspberries and lots of cream. She then RUINED it by covering the top with those horrible little silver balls. I could have cried.

Slubberdegullion Wed 07-Dec-11 19:01:53

<nods> hard mouth-feel Getorf. They have a weird texture at the best of times but would ruin a perfectly lovely trifle. There's a lot of dragee overindulgence about these days <purses lips> I'm not surprised you were upset.

having either:

turkey
cranberry/orange relish
carrot/spring onion mash
button brussel sprouts with chestnuts

or

beef wellington
green beans
horseradish mash

starter:

either

seared scallops
thai chilli sauce
creme fraiche

or potted crab

Get0rf Wed 07-Dec-11 19:14:54

I was upset slubber. There is no need to Essex-up a perfectly good trifle. Bloody teenagers.

DD does the baking in this house, I haven't the skill, and she is normally very good until it comes to the decoration. She is like Eddie from Ab Fab. I watch her decorate a cake and it is like when she was 3 and colouring in, and I had to sit on my hands to stop myself from snatching the crayons out of her tiny hands because she was going outside the lines.

DD is currently obsessed with jewish food, so on NYE she is planning to cook gefilte fish with chrain, and sufganiyot (some kind of doughnut). I am being very encouraging (slightly dreading it).

moondog Wed 07-Dec-11 21:19:08

I've never had gefilte fish.
Wish someone would cook it for me.

Persephoney Wed 07-Dec-11 22:09:26

Slubberdegullion - I am nowhere near organised enough to have a link to a recipe, or even in fact to have written anything down. I preheat a pan over a hot heat, add clarified butter (doesn't burn like normo-butter) and cook the chicken livers hard and fast - aiming for very dark outside and still pinkish in the middle. Remove from pan to food processor, lower heat, sweat a finely chopped onion, add to food processor. Deglaze pan with brandy. Add more than you think you need. Pour into food processor. Soak and drain some porcini mushrooms and add to the processor. Add more melted butter, mace, mustard powder, and thyme and/or garlic if you like. Pulse until very smooth, add more butter as necessary. Taste and season - I add lots of salt and a fair amount of pepper. Put into ramekins/serving dish and cover the open surface with more clarified butter if you're planning on keeping it for a bit.

Get0rf Wed 07-Dec-11 22:14:57

DD was originally going to make it out of a can - she got my aunt to buy a can of it from the jewish foods area of her local supermarket, but we took one look at it and thought we couldn't bear to open it and find out what it smelled like.

So she is using the Nigella recipe which is not much different from fishcake, really. Probably less authentic but doesn't require boiling a can of odd looking fish for an hour and a half.

We don't know any jewish people to ask how it's done, but it doesn't really matter if it is inauthentic, we won't know!

I have made chrain loads of times - it is absolultely brilliant with cold meats and pickles, and also with smoked fish (it's just beetroot mixed with horseradish and lemon)

Get0rf Wed 07-Dec-11 22:17:07

persephoney do you sieve your pate mixture after you have blended it? Whenever I have made it I have, because I read a recipe somewhere which said that if you didn't the mixture could have a grainy/gritty texture. Hence why I don't make pate very often, the sieving thing is a job too far imo.

No, no, no to jelly in trifle.

Christmas Eve port and raspberry trifle =

layer of sponge (madeira best)
slurp port all over sponge
layer of raspberries
slurp port all over raspberries
layer of sponge
more port
custard
cream

Make a syrup from sugar and more port and chill it.

Drizzle the syrup over the trifle just before serving and sprinkle with toasted almonds.

As the lovely 'Blur' said - There's no other way.

The nicest trifle I ever had was a peach melba trifle - containing softly set homemade peach jelly - and it was dee-lish-uss.

I think I prefer jelly in my trifle, but it has to be homemade jelly made with fresh fruit juice/muscat etc and set very lightly using leaf gelatine so that it slips down like a satiny melty delight. I don't see how anyone can object to that.

So ner.

midnightexpress Wed 07-Dec-11 23:13:40

Oh now getorf, gefilte fish I might be able to help with. DP is Jewish, so I shall ask him about required mouthfeel etc. I also have Claudia Roden's Jewish Food book (bought for him by my DM, I think as some sort of weird gesture of goodwill between the (both utterly non-practising) faiths. She seems to think he is some sort of rabbi.

midnightexpress Wed 07-Dec-11 23:14:25

All of which to say, I'll have a look at it tomorrow and get back to you.

Get0rf Wed 07-Dec-11 23:17:05

Ooh thank you midnight.

I am hoping that the Nigella recipe is somehow correct, as she has jewish heritage. It looks a lot easier (and less spooky) than that can of fish, I must say. grin

I think we will eat them hot, or warm, though. I don't really like the idea of eating them cold.

ppeatfruit Thu 08-Dec-11 07:42:40

If there's something I REALLY hate it's jellied eels and IMO and E gefilte fish are on the same level as the eels YUUUUKKKK; old boiled up fish and bones with no flavour in a jellyey potatoey mix.

ppeatfruit Thu 08-Dec-11 07:50:51

Oh YES Remuslupins That's how a trifle should be!!

midnightexpress I suspect your nearest farmer's market may be the same as mine. Do you live in ED?

AbsofCroissant Thu 08-Dec-11 09:23:49

The Manischewits gefilte fish in a glass jar is pretty good (it doesn't look good, but on the whole gefilte fish is an acquired taste).
It has to be cold; warm gefilte fish is just odd. Best served with chrain and challah. Soooooo nice (poor DP is well upset; he's Sephardi and me being a gefilte and chrain loving Ashkenazi is sometimes a bit much for him. Particularly last week when I told him I was craving it. He nearly cried).

AbsofCroissant Thu 08-Dec-11 09:24:23

<feels proud at having derailed xmas food thread with gefilte fish chat>

ppeatfruit Thu 08-Dec-11 09:53:48

Abs I'm half Ashkenazi; well I think D was Ashkenazi (his parents were from Lithuania and Russia) so we didn't have much Jewish food I DO remember My goy mum making a mean cholent though!! I always loved toasted challah and pnut butter after school as well.

ppeatfruit Thu 08-Dec-11 09:56:16

Is chrain the gently pickled cucumbers?

AbsofCroissant Thu 08-Dec-11 09:59:19

If your family's from eastern Europe, then you're most likely Ashkenazi.

Chrain is a type of pickled horseraddish stuff that's normally red/dark purple.

ppeatfruit Thu 08-Dec-11 10:14:23

ThanksAbs That's what they serve at the Passover supper isn't it? to symbolise the bitterness. I didn't like it!

AbsofCroissant Thu 08-Dec-11 10:52:19

Either that or just horseradish or other bitter herbs

ppeatfruit Thu 08-Dec-11 13:34:53

Do you celebrate Christmas Abs? If so what's on your menu for that day or for NYE?

AbsofCroissant Thu 08-Dec-11 13:43:29

No, not at all.

For NYE, no idea at the moment - I don't know where we'll be.

Persephoney Thu 08-Dec-11 14:00:29

Get0rf - I've never been a siever - never found it particularly gritty either. I can imagine the texture would be incredible if you could be bothered with the faff though.

moondog Thu 08-Dec-11 20:07:34

Sooooo, what's everynoe up to on the booze front?
Are you folks who do nibbles?

Tesco Premier Cru Champagne got 6 a couple of bottles when it was on offer.

tesco zinfandel is brilliant

nibbles: smoked salmon and blinis, mini yorkshire puddings. rare roast beef and horseradish, parmaesan cheese straws...

Booze = winter Pimms and ginger beer / Amaretto and cranberry juice / Prosecco and something with Christmas lunch (some sort of nice puree or juice but don't know what yet, or maybe a splash of raspberry liqueur / Baileys hot chocolates on Christmas Eve - I suspect none of those are poncey enough for the purposes of this thread though.

Oh and port, of course.

pooka Thu 08-Dec-11 21:23:06

Booze wise we do black Russians on Christmas eve. Ot sure why, but is tradition - my mum always used to make me one before I went out to the pub with friends for Christmas eve. Delicious.

moondog Thu 08-Dec-11 21:26:03

Not at all Remus, soundfs great.
I love the sound of winter PImms.
Ilove, that's a really nice Champagne-far nicer than a lot of more expensive stuff.

I've posted a question about nibbles for drinks on the Nigella webchat thread. Hope she answers. If not, it will be blinis with assorted toppings and roast spicy nuts.

I'm posting this in Poncetastic because I suspect it'll get poncier more responses faster (because this is urgent, obviously hmm) than if I posted in general Food.

ok. Assuming DSs are both well and healthy and manage not to injure themselves over Christmas, necessitating a hospital dash - DH and I would like to get a little bit ratted. In a naice, and preferably poncy way. I'd love to have Bellinis, but peaches are out of season, darling. (am choosing to ignore the fact that these tend to be drunk before meals rather than once the bloody children are in bed) What do you do if you can't get ripe peaches? Can you get decent long-life peach juice or puree intended for cocktails? I'm thinking that the sort of granular 'nectar' you can buy in cartons will be minging, and a cruel and unusual use of decent sparkling wine.

ppeatfruit Fri 09-Dec-11 07:34:45

Reshape Mmmnn I love peach Bellinis. if you live near a waitrose or better nr london with time to visit Fortnums or similar you'll find good quality peach juice or nectar and fresh peaches. If they're not ripe you could gently simmer in a little fructose or sugar and water this would also make the skins easy to remove.

If not maybe with raspberries.

MoondogWe always do nibbles for apero's etc. with good quality low salt corn chips, organic preferably, as they go soft easily we crisp them up in the oven. Olives soaked to remove that terrible vinegary salty dressing they always put them in; DH makes a lovely olive oil,garlic and fresh thyme and lemon juice dressing instead. I make a haricot bean houmous type dip with tahini, cumin, sweet paprika, lemon juice and olive oil.

moondog Fri 09-Dec-11 08:22:59

Sounds lovely Ppeat.
Tapenade effectively.

Reshape, I'd not bother knowing you are not going to get good peaches or nice juice.
It's kinda summery too.
I'd go for a more wintery feel with dark berries.
Can't go wring with a kir royale either.

I do less fancy stuff as I grow older (I was the sort of person who was handrolling bloody phyllo pastry at the age if 14).
Simple, well cooked, top quality, and not an excessive choice otherwise it becomes like one of those grotesque hotel buffets with seafood in one cxorner, panckaes in 't'other, pizzas over here, noodles there. You end up so anxious about missing somethnig you don't enjoy it or stuff yourself silly.

reshape here Obviously not as fragrant as fresh white peach but needs must and it's still naice.

Actually I think you're better off with a Kir Royale too - or how about using Chambord? We did this last year and it was delicious.

NortheyPole Fri 09-Dec-11 09:57:16

Would it be totally out of the question to purée tinned peaches?

midnightexpress Fri 09-Dec-11 09:59:29

Getorf I have before me Claudia's book if there is owt you want to know, though ppeat and abs have got a much better idea than me of what is required. DP is adamant that they should be a. cold and b. sweet. This is apparently because he is of Polish stock and the Polish gefilte fish uses much more sugar than other versions. By which Claudia reckons 3 tbs for a kilo of fish, plus extra in the stock.
The fried version is apparently only found in Britain, and is (I'm quoting here) the result of the influence of Jews of Portuguese origin on the cooking of immigrants from E Europe. Also usually served cold.
Agent no, not in ED, we're in SL, Glasgow, but very very south, almost EK. We used to live in Queen's Park (when I say in...), so we usually go over there when it's on. Mostly for the Tapa brownies.

Slubberdegullion Fri 09-Dec-11 10:28:20

Reshape some of the drinks companies (and possibly Twatrose iirc) do little foil pouches of peach purée for peach Bellinis. They were OK not great, but better than peach juice. I'm v excited by the clementine bellinis. They are now on The Schedule for Christmas eve.

On Christmas Day I shall be drinking three things.
Tea
This English fizz that is absolutely delicious.
And Port (yet to be bought by dh, that is his department)

Quantities and timings are flexible. Although things would have to be pretty bad if I was having port with my toast and marmalade for breakfast.

ppeatfruit Fri 09-Dec-11 11:48:18

midnight that's the other thing that was revolting about gefilte fish they were SWEET Yeuch!! And cold!!! Can you tell I've tried them once a LONG time ago.grin

That English fizz does look nice slubber We're having the most gorgeous Rose pettillant from Saumur that I was talking about earlier.

moondog IKWYM we go for the best ingredients and simple cooking but not OVER cooking. There's a restaurant that we used to go to quite a lot but it has got so up it's axxx in it's quest for a 2nd Mich. star it's no fun and you can't relax.

I don't know if you'd agree but 2 great French customs are aperos for the neighbours and going out for christmas eve supper (but getting back in time for a good sleep before the Day!).

Ha. I thought I'd seen something in the cocktails section at Twatrose. Might give them a try but I do love Kir Royale... Might even have some Super Cassis left somewhere.

Clementine Bellinis sound lush also, but I'd want to nibble my way through a lot of clementines before finding the ones that were tart enough, otherwise it's going to be a bit Buck's Fizz-y.

SeasonsGripings Fri 09-Dec-11 14:14:58

The Funkin' foil cocktail mixers are pretty good, I'd recommend the Mojito mix and then the Marguarita mix, the peach stuff was not to my taste (boggin').

Am intrigued by clementine Bellinis but I struggle to find well flavoured clementines.
Yesterday I bought some pounced up Clementines from M&S - hand selected for flavour etc - and they are still flavourless, Waitrose oranges are bland too - so where to buy good ones?

Any spotted blood oranges in the shops yet?

Actually Co Op have some really nice clementines in at the moment - their specially selected range or whatever its called. The ones from the grower Miguel Viana are really delicious, everything a clementine should be.

I think we should start a Citrus Watch thread, where people post up when and where they have had a really decent orange/satsuma/clementine etc. I'm so fed up with buying tasteless pappy ones.

joshandjamie Fri 09-Dec-11 20:41:37

Feeling a bit sick now reading this thread. Normally I am super organised and have my Christmas menu all written out and well researched. This year I haven't thought about it and I have 7 of us for Christmas Eve, 11 for Christmas day, 7 again for Boxing Day and then wait for it...17 adults for a Casablanca themed new year's eve party (and that's ignoring the 12 children I need to feed first and get shod of them).

I think I'm going to have to keep things simple for Christmas and for new year, would love some Morrocan suggestions. I am definitely doing Nigella's Lamb and pomegrante tagine as one of them as it is the dog's hairy bollocks. But need a chicken tagine of some sort plus sides suggestions.

For people wanting Christmas breakfast ideas, a few years back I made parsnip rostis, served with either salmon or ham on top, topped with a poached egg and a side of roast on the vine tomatoes. Were very yum and the rostis can be made in advance and frozen.

Persephoney Sat 10-Dec-11 00:10:49

I can very highly recommend Nigel Slater's baba ganoush and Molly Wizenberg's (the blogger Orangette) white bean hummus as dippy/startery/buffet-spread-y items. We have polished off a batch of each over a game of Scrabble this evening. We are so rock'n'roll it hurts.

ppeatfruit Sat 10-Dec-11 08:02:13

josh I like the idea of parsnip rostis 'cos I don't eat potatoes. I made a parsnip dauphinois last week it was delish. Blimey you'd need to be highly organised for all those guests I 'd forget the ponciness IIWY!!

I don't own a tagine they look beautiful but as DH hates stews we don't think we'd use it much 'cos i don't eat much meat ! (I'm fast loosing my ponciness rating aren't I?).

bigTillyMincepie Sat 10-Dec-11 12:04:26

Just making my Dan Lepard mincemeatsmile

Lilymaid Sat 10-Dec-11 12:08:33

Any suggestions for Christmas specialities from Spain (Barcelona) in particular. DS is over there at the moment and has promised to bring some stuff back - thinking jamon, almonds ... ?
(I'm probably not up to this thread having made Delia mincemeat)

midnightexpress Sat 10-Dec-11 12:17:48

I like the idea of a citrus watch, esp if it is to include the fleeting appearance of seville oranges. I am thinking of making marmalade infused with crushed coriander seeds this time. I have also been pondering the reasons for the decline of the satsuma. I am a sucker for a sweet baggy-skinned satsuma, but they seem to be much less common these days - replaced by the clementine in the supermarkets' affections.

Tagine-type dishes - have you tried Ottolenghi cookbooks for this sort of thing? I don't have one, but iirc they are very good on that sort of thing.

LOL at pesephoney's hedonistic Friday night. I actually went out last night. Was driving and therefore not drinking a drop and still feel like a big pile of garbage this morning. Tsk.

midnightexpress Sat 10-Dec-11 12:18:10

Spain - how about turron?

Lilymaid Sat 10-Dec-11 13:02:33

Yes, I am considering turron, though am addicted to South African nougat especially the one with macadamia nuts ... though perhaps I could manage both the nougat and some turron?

For Christmas Eve, we're just going to do a couple of roasted Camemberts with good bread, crackers, radishes etc. I am another one who hates buffets with something from everywhere and none of it going together. However, dp will insist on pork pie (lowers the tone!).

For nibbles, I like pitta bread and feta cheese/green chilli dip, plus nice olives etc.

EatMeDates Sat 10-Dec-11 19:03:17

Love this thread. Love it.

We are flying in the face of Christmas day this year and eating out in a (wonderful) Thai restaurant, so i am not doing all the planning and prep I would normally do.

We will probably just batter sip on champers before dinner, but I do like a good cocktail and I may make Pomegranate Martinis or 'Christmastinis' - which use vanilla vodka, creme de cacao and Chambord raspberry liquer and are divine (and not as sickly as it sounds).

ppeatfruit Sat 10-Dec-11 19:39:55

Lilymaid of course you're up to this thread if you've MADE some mincemeat ! smile IMO Delia's is a nice recipe; I do put more booze in it (in fact I soak the fruit in booze for a week or so before making it!!) than she says and less sugar but still it's good. Actually when I made the cake,pudding etc. I used the one mincemeat mixture for everything thereby making it all easier and no one knew the difference!!

Eatmedates I know there's a hell of a lot of fuss and stress involved in Xmas lunch but oddly i would MISS it so much if we didn't do it IYSWIM. Those Christmastinis sound lethal to me esp. before dinner grin.

moondog Sat 10-Dec-11 20:13:24

Blimey, a Thai and a Christmastini.
Brave woman.
ME, marmalade infused with coriander sounds divine.

Sorry, Bagpuss, missed your question re mash.
Very simple. Equal quantities of carrot and parsnip and swede.
Start boiling carrot first, then add the swede. Parsnip comes later as cooks quicker. When you can slide the point of a kinfe through all, drain and mash, adding salt, pepper and nutmeg. I tend not to add extra fat/butter to vegetables accompanying meat.

It's so delicious. Perfumed, almost.

bagpuss Mon 12-Dec-11 16:16:58

Ooh, thanks moondog, it's on my list - dh looked at me like this hmm. I thought as much re the extra fat. I'm planning on braised red cabbage too, although my mil usually makes and freezes ahead and then passes appropriate sized portions around the family, but she hasn't done so this year so I am doing it instead. I also have bought the ingredients for Nigellas chilli jam today too, then realised I haven't enough jars so now need an urgent trip to lakeland!

Re: drinks and nibbles, we tend to stick to g&t and a selection of nuts and crackers/pretzels (I have been to m&s for these blush) and I plan to make some cheese sables flavoured with sea salt or cumin seeds as well. This should see us through I hope! Tesco do a good cava too which we tend to open for when the inlaws descend (tis only £5 ish a bottle!).

HintofBream Tue 13-Dec-11 21:48:35

Some years ago SIL served the brandy butter with the sprouts rather than with the Christmas pud. It was foul.

Christmas Eve we will be having pierrade with steak and chicken, raclette with ham and gherkins etc, and cheese fondue for the veggies.

moondog Sat 17-Dec-11 21:43:19

Why?
Was she pissed?
What a nutter.

Raclette.
Smashing.
Nowt like it.
A bit heavy though no?

HintofBream Sun 18-Dec-11 09:26:23

No Moondog, she just seemed to think that was what you did. As we were all staying with her and she was a fairly new SIL we did not feel able to comment. It was about 20 years ago but it's always a case of "do you remember S and the brandy butter" when we get to the sprouts on Christmas day.
Raclette - no not too heavy for us, and we have lots of salad things carrots celery etc for dipping into fondue as well as bread. Love it! Puts everyone in an Alpine mood.

Yum to raclette. I wondered about doing it for Christmas Eve but decided the baked Camembert would be less faff.

moondog Sun 18-Dec-11 17:23:25

Who deos a good stuffing?
I need fresh inspiration.

Persephoney Mon 19-Dec-11 11:05:00

moondog I always wing it with stuffing and end up with something nice, but not perfect. My MIL does a lovely chestnut and porcini one but I don't know the recipe.

Gah. I wasn't going to do a fish course but my dad has just called to say he'd got a bargain on some turbot and it's being delivered on Christmas eve. Shall I just fry it and make a capery lemony butter sauce? Or try something fancier?

moondog Mon 19-Dec-11 17:37:30

Just have as it is.
It will be lovely.
ou don't need to overdo it, especially the night before Christmas.

ppeatfruit Tue 20-Dec-11 09:39:09

Dh does a fab stuffing ;- use 3 large chopped onions and 4 garlic cloves fry right down in goose fat or butter then add dried porcini mushrooms (presoaked) and a mix of the best sausage meat and or minced pink veal and gently cook using the mushroom liquor with a drop of water if needed to loosen. Then add cooked whole chopped chestnuts and half a glass of brandy. Put in a loaf tin and bake with yr. bird.

That is very rich and poncey of course. I make a veg. stuffing with the chopped onions and garlic, celery, carrots cooked in olive oil then add chestnut puree with some chopped up whole cooked ones and spelt or rye breadcrumbs aand the same porcini mushrooms and bake. It's still delicious but not so heart stoppingly rich!!! It's already in the freezer so one less thing to worry about on Xmas Eve. smile

moondog Tue 20-Dec-11 16:55:32

That sounds very nice indeed.

ppeatfruit Wed 21-Dec-11 08:16:11

Sadly our nice little xmas eve restaurant is not opening for Le veille Noel this year so we're having mussels and trout with a hollandaise and maybe a spinach tart if i've got the time smile.

ppeatfruit Thu 22-Dec-11 17:32:18

Okay have any of you uber poncey foodies got fresh ideas for truffles? we went to a Trufffle Fete yesterday and have the piece of truffle sitting on the shelf i'm going to grate some on scrambled eggs for Xmas day brekkie.

Last time we had truffles we made the mistake of cooking them at all apparently.

moondog Thu 22-Dec-11 17:46:12

I think what you are donig sounds lovely.
You could do with posh pasta or in a risotto but poss. overkill with all the other rich food.
Lucky you. envy

I am having to rethink Christmas Eve dinner of fresh crab or lobster as it's too rough for the fishing boats to go out.

TrickyWoo Thu 22-Dec-11 18:42:51

Ooh justtrying we have 2 bottles of camel valley left and can't wait!

ppeatfruit Fri 23-Dec-11 09:32:20

Thanks moon smile HAVE A LOVELY FOODIE XMAS EVERYONE!!!!smile

babyinacorner Sun 18-Nov-12 20:06:58

Christmas menu this year will be
amuse bouche - Foie gras on brioche toasts with homemade sauternes jelly on top

soup (espresso cup-full!) - creamed , butter roasted croutons, wild mushroom soup with truffle oil

starter - undecided

main course - beef wellington with port jus, braised oxtail and gratin dauphinoise, fine green beans and roasted parsnips

desert - st emilion au chocolat

drinks and wines will be those which we enjoy , rapsberry/clementine bellinis when everyone gets here, I have a few wines which we've been keeping in the rack for xmas, a Marcel dieus Gewurtztraminer, Saint Romain White Burgundy, Montagny Premier Cru, no doubt a bottle of Sauternes with pud!

ipredicttrouble Fri 30-Nov-12 21:38:31

Foie Gras...really?

thereistheball Sat 01-Dec-12 09:55:37

Ppeatfruit - yes to grating the trufle on your breakfast eggs, but meanwhile store it in a jar of risotto rice. It will perfume the rice so you can make the most delicious risotto next time you have homemade chicken stock.

I am late to this thread, but am going to join in despite my Poncetastic leanings being seriously curtailed this year by newborn twins. Fortunately I too live in France so I am going to shop very well - many I our meals will more or less be about presentation. For the meal itself it'll just be me, DH, DD (5) and the boys so a whole turkey is a bit de trop. I may downsize to a guinea fowl or do rib of beef, with an eye on the leftovers. also I am giving myself the day off breastfeeding so I can appreciate some seriously good Burgundy. I still need to menu plan but I expect we will start things off with our favourite cocktail which is cremant (as discussed above) with Campari and blood orange juice. We might go with clementine juice (no problem getting lovely clementines here) to ring the changes. I am going to do scallops with smoked bacon and split pea purée as a starter. We'll get a buche de Noel from our next door patisserie too, and there'll be a permanent plate of clementines, nuts, crystallised ginger, dark chocolate and marrons glacées to pick at.

thereistheball Sat 01-Dec-12 09:58:34

Oh, and at some point we'll have a whole baked Vacherin.

thereistheball Sat 01-Dec-12 10:04:18

Babyinacorner - I went to Montagny a couple of years ago. Did you know that, anomalously, all wines produced there are labelled Premier Cru? (I love a good white burgundy too)

tb Sat 01-Dec-12 11:23:25

ppeat Hope your champagne is Grand Cru grin If not, I can give you a source at ~€14 a bottle.

We're having foie gras too - well dh and I are. Dd, recently turned vegetarian, asked as only a 15-year old can do "Isn't foie gras vegetarian, then?". It will either be cheapie stuff from the village shop, or more expensive stuff produced by someone on the council - depends how much grovelling.

Main course will be salmon with a lovely cream/butter/tarragon/parsley out of Jane Grigson

Pudding - traditional pudding made to my great-aunt's pre-war Atora cook book recipe. Already made, and festering under Cointreau as I type.

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