Would anyone like to share any meal/ info, they have cooked for
Christmas day or Christmas eve dinner?

In the past I have done a blend. One day prime rib/yorkshire pudding -
english sort of theme.

German kind of theme for the other, usually a stuffed pork roast and
sauer kraut even though I know thats not exactly traditional German
fare. Never have had much luck with the dumplings, usually end buying
store bought and throwing mine out.

On Sat, 20 Dec 2008 13:10:40 -0800 (PST), deutschemadchen
> wrote:

>Would anyone like to share any meal/ info, they have cooked for
>Christmas day or Christmas eve dinner?

That all sounds just wonderful!! Don't you love having the family
around the dining room table at holidays? We sure do.

Here is our menu!!

http://i39.tinypic.com/s2ebth.jpg

Wishing you a Merry Christmas!

For Thanksgiving, Mr. Bill had:

> Butternut Squash Soup
> Roast Turkey
> 2007 Joel Gott Sauvignon Blanc
> Cranberry Slaw
> Maple & Tarragon Sweet Potatoes
> Corn Soufflé
> Mashed Potatoes
> Roasted Vegetables with Pine Nut Pesto
> Old Fashioned Potato Bread Stuffing
> Pumpkin Roll
> Pecan Pie


Now for Christmas, Mr. Bill declares he's going to have:


> Butternut Squash Soup
> Roast Turkey
> Sutter Home Chenin Blanc
> Cranberry Slaw
> Maple & Tarragon Sweet Potatoes
> Corn Soufflé
> Mashed Potatoes
> Roasted Vegetables with Pine Nut Pesto
> Old Fashioned Potato Bread Stuffing
> Pumpkin Roll
> Pecan Pie

I like a bit more variety than that.

Bob

On Sat, 20 Dec 2008 23:42:35 -0800, "Bob Terwilliger"
> wrote:

>For Thanksgiving, Mr. Bill had:
>
>> 2007 Joel Gott Sauvignon Blanc
>
>
>Now for Christmas, Mr. Bill declares he's going to have:
>
>> Sutter Home Chenin Blanc
>
>
>I like a bit more variety than that.

What's the problem?

On Sun, 21 Dec 2008 01:57:10 -0600, Damsel in dis Dress
> wrote:

>>Now for Christmas, Mr. Bill declares he's going to have:
>>
>>> Sutter Home Chenin Blanc
>>
>>
>>I like a bit more variety than that.
>
>What's the problem?

Carol....at our home we check pretension at the front door. There is
just no room in our home for pretensious guests.

Sutter Home consistantly provided a great table wine. Now, I am not
saying we haven't had a few bottles of Chateau Lafite-Rothschild at
our table, but for large gatherings, that is out of the budget.

In article >,
Mr. Bill > wrote:

> On Sun, 21 Dec 2008 01:57:10 -0600, Damsel in dis Dress
> > wrote:
>
> >>Now for Christmas, Mr. Bill declares he's going to have:
> >>
> >>> Sutter Home Chenin Blanc
> >>
> >>
> >>I like a bit more variety than that.
> >
> >What's the problem?
>
> Carol....at our home we check pretension at the front door. There is
> just no room in our home for pretensious guests.
>
> Sutter Home consistantly provided a great table wine. Now, I am not
> saying we haven't had a few bottles of Chateau Lafite-Rothschild at
> our table, but for large gatherings, that is out of the budget.

IMHO Sutter Home is a really decent tasting wine. I have yet to get
anything unpleasant from them.

It's been my direct experience (to date) that the more expensive the
wine, the worse it tastes.

I don't get it. (obviously!)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Mr. Bill > wrote:


I think some of these messages are getting co-mingled.

That was someone else that had a comment about the wine choice.

I never take the time to say something negative about someones choices
or opinions on most matters espeically food.

There are too many people that find it easy and necessary to say
negative things.

"Mr. Bill" > wrote:

> On Sun, 21 Dec 2008 01:57:10 -0600, Damsel in dis Dress
> > wrote:
>
>>>Now for Christmas, Mr. Bill declares he's going to have:
>>>
>>>> Sutter Home Chenin Blanc
>>>
>>>
>>>I like a bit more variety than that.
>>
>>What's the problem?
>
> Carol....at our home we check pretension at the front door. There is
> just no room in our home for pretensious guests.

How embarrassing serving your guests the exact same thing you served
them less than a month ago.

-sw

Mr. Bill > wrote:

Here, I think this is the person that had your wine comment, its an
email address created called carol-56. Like I said, I don't take the
time to cirticize food choices.

On the contrary I appreciate people being kind enough to voice and
share their chocies.

So this is from that message you responded to:
> wrote:
> >>Now for Christmas, Mr. Bill declares he's going to have:
>>> Sutter Home Chenin Blanc
> >>I like a bit more variety than that.
> >What's the problem?

Here another person named Carol from carol 56 inputing on my posts
signing as carol could get confusing.

so I will start signing
carol deutsche madchen

Damsel in dis Dress > wrote:

> On Sat, 20 Dec 2008 23:42:35 -0800, "Bob Terwilliger"
> > wrote:
>
>>For Thanksgiving, Mr. Bill had:
>>
>>> 2007 Joel Gott Sauvignon Blanc
>>
>>
>>Now for Christmas, Mr. Bill declares he's going to have:
>>
>>> Sutter Home Chenin Blanc
>>
>>
>>I like a bit more variety than that.
>
> What's the problem?

Wait a second, isn't Robert Terwilliger the real name of the
murderous "Sideshow Bob" on the Simpsons? I'm just now realizing
the correlation after all these years.

-sw

Steve wrote:

> Wait a second, isn't Robert Terwilliger the real name of the
> murderous "Sideshow Bob" on the Simpsons? I'm just now realizing
> the correlation after all these years.

Yessssss.....

Bob

On Sat, 20 Dec 2008 23:42:35 -0800, "Bob Terwilliger"
> wrote:


>I like a bit more variety than that.
>
>Bob

In our part of the country, we have two sides to every family. One
family was here for Thanksgiving and the other side will be here for
Christmas. Just works that way in our family.

I will be sure that next year will be a variation on a proven theme.

"Bob T,

You might have to start cooking today!. wow, sounds good.

Carol

On Sat, 20 Dec 2008 23:42:35 -0800, Bob Terwilliger wrote:

> For Thanksgiving, Mr. Bill had:
>
>> Butternut Squash Soup
>> Roast Turkey
>> 2007 Joel Gott Sauvignon Blanc
>> Cranberry Slaw
>> Maple & Tarragon Sweet Potatoes
>> Corn Soufflé
>> Mashed Potatoes
>> Roasted Vegetables with Pine Nut Pesto
>> Old Fashioned Potato Bread Stuffing
>> Pumpkin Roll
>> Pecan Pie
>
> Now for Christmas, Mr. Bill declares he's going to have:
>
>> Butternut Squash Soup
>> Roast Turkey
>> Sutter Home Chenin Blanc
>> Cranberry Slaw
>> Maple & Tarragon Sweet Potatoes
>> Corn Soufflé
>> Mashed Potatoes
>> Roasted Vegetables with Pine Nut Pesto
>> Old Fashioned Potato Bread Stuffing
>> Pumpkin Roll
>> Pecan Pie
>
> I like a bit more variety than that.
>
> Bob

well, thanksgiving was a whole month ago.

is there a holiday towards the end of january?

your pal,
blake

Bob Terwilliger > wrote:

> For Thanksgiving, Mr. Bill had:
>
>> Butternut Squash Soup
>> Roast Turkey
>> 2007 Joel Gott Sauvignon Blanc
>> Cranberry Slaw
>> Maple & Tarragon Sweet Potatoes
>> Corn Soufflé
>> Mashed Potatoes
>> Roasted Vegetables with Pine Nut Pesto
>> Old Fashioned Potato Bread Stuffing
>> Pumpkin Roll
>> Pecan Pie
>
> Now for Christmas, Mr. Bill declares he's going to have:
>
>> Butternut Squash Soup
>> Roast Turkey
>> Sutter Home Chenin Blanc
>> Cranberry Slaw
>> Maple & Tarragon Sweet Potatoes
>> Corn Soufflé
>> Mashed Potatoes
>> Roasted Vegetables with Pine Nut Pesto
>> Old Fashioned Potato Bread Stuffing
>> Pumpkin Roll
>> Pecan Pie
>
> I like a bit more variety than that.

Good catch.

He's obviously just taking these menus off the net somewhere
forgetting what he told us he was having for dinner last month.

Nobody has the *exact* same menu (except for the wine) they did for
two holidays less than a month apart.

-sw

Steve wrote about Mr. Bill:

> He's obviously just taking these menus off the net somewhere
> forgetting what he told us he was having for dinner last month.
>
> Nobody has the *exact* same menu (except for the wine) they did for
> two holidays less than a month apart.

I don't know about THAT. I wasn't trying to cast doubt on Mr. Bill's claim
that he is making the same thing for Christmas that he made for
Thanksgiving; I consider it entirely within the realm of possibility that he
is. Rather, I was expressing sympathy for those who had to eat it again.

I mean, no matter how good a particular meal is, it palls after too many
repetitions.

Bob

On Sun, 21 Dec 2008 19:29:53 -0800, "Bob Terwilliger"
> wrote:

>
>I don't know about THAT. I wasn't trying to cast doubt on Mr. Bill's claim
>that he is making the same thing for Christmas that he made for
>Thanksgiving; I consider it entirely within the realm of possibility that he
>is. Rather, I was expressing sympathy for those who had to eat it again.

Sorry Bobbie...but with our families....we have long standing
traditions that will never die. Our families look forward with
glee that we are together and can share our lives and memories. Those
memories include repeating many dishes that family members have
contributed over the past fifty years.

Is it a repeat? Our families have grown so large that we can't all
get together in one house any longer. We have to split up our
gatherings between the two holidays. Yes....over the years repeats
do exist and family members would be in outrage if those dishes aren't
served. We couldn't have a meal without Aunt Loretta's Butternut
Squash soup. The potato bread stuffing from Jeannie's can be
missed.

Roast turkey happens to be a main course that we can still afford to
feed twenty or more. It would be nice to serve Prime Rib, but to
be able to feed that many at 15 bucks a pound is out of everyone's
budget.

You can scoff.....we will enjoy.

On Sun, 21 Dec 2008 19:29:53 -0800, Bob Terwilliger wrote:

> Steve wrote about Mr. Bill:
>
>> He's obviously just taking these menus off the net somewhere
>> forgetting what he told us he was having for dinner last month.
>>
>> Nobody has the *exact* same menu (except for the wine) they did for
>> two holidays less than a month apart.
>
> I don't know about THAT. I wasn't trying to cast doubt on Mr. Bill's claim
> that he is making the same thing for Christmas that he made for
> Thanksgiving; I consider it entirely within the realm of possibility that he
> is. Rather, I was expressing sympathy for those who had to eat it again.
>
> I mean, no matter how good a particular meal is, it palls after too many
> repetitions.
>
> Bob

maybe he could serve it on the fourth of july.

your pal,
blake

"deutschemadchen" > wrote in message
...
> Would anyone like to share any meal/ info, they have cooked for
> Christmas day or Christmas eve dinner?
>
> In the past I have done a blend. One day prime rib/yorkshire pudding -
> english sort of theme.
>
> German kind of theme for the other, usually a stuffed pork roast and
> sauer kraut even though I know thats not exactly traditional German
> fare. Never have had much luck with the dumplings, usually end buying
> store bought and throwing mine out.

Prime rib with yorkshire puddings and roasted brussels sprouts have always
been my favorite. Tiramisu for dessert. Then a fine cognac.

Paul

Paul

I didn't know if you were kidding about the brussel sprouts, I never
heard of that before. I looked them up and it sounds good.

If they have a safeway by you, they should have a cognac called Navan,
its pretty good. A little different in that it has some kind of
vanilla bean from madagascar fused in it, I think it from gran marnier

"deutschemadchen" > wrote in message
...
> Paul
>
> I didn't know if you were kidding about the brussel sprouts, I never
> heard of that before. I looked them up and it sounds good.

You don't get out much but we can fix that. Roasted brussels sprouts have
been around a long time. Very traditional English dish served with a roast
aka joint. I cook them with garlic, sea salt and rosemary. Best way to eat
a brussels sprout I think.

>
> If they have a safeway by you, they should have a cognac called Navan,
> its pretty good. A little different in that it has some kind of
> vanilla bean from madagascar fused in it, I think it from gran marnier

Might look it up. My favorite is Pierre Ferrand Amber 20 year old. It's
expensive but so worth it. I buy one bottle a year at this time.

Paul

> Paul

Looked up the pierre ferrand, looks good. Hope its a great meal.

Carol

On Dec 20, 4:10*pm, deutschemadchen >
wrote:
> Would anyone like to share any meal/ info, they have cooked for
> Christmas day or Christmas eve dinner?

This Canuck is going to roast a turkey breast, make gravy and two
dressings (one bread and sage, one barley and mushroom), cranberry
relish, sweet potatoes in jackets, whipped golden potatoes, big
parsnips. quartered, mashed carrots, and a cabbage salad with grated
green apples and celery root. Carrot pudding and hard sauce to follow.

Christmas Eve is tourtiere. Mmmmmmmm. I have nothing to do with its
production.

Toronto -brian,

Quite a feast.

We were just talking about chicken pot pie the other day. This one you
mentioned here looks like it dwrafs the chicken pot pie, will check
into that.

C,

On Sat 20 Dec 2008 02:10:40p, deutschemadchen told us...

> Would anyone like to share any meal/ info, they have cooked for
> Christmas day or Christmas eve dinner?
>
> In the past I have done a blend. One day prime rib/yorkshire pudding -
> english sort of theme.
>
> German kind of theme for the other, usually a stuffed pork roast and
> sauer kraut even though I know thats not exactly traditional German
> fare. Never have had much luck with the dumplings, usually end buying
> store bought and throwing mine out.
>

Funny you should ask, as we are having a a traditional German meal on
Christmas Day. Our meat will be Sauerbraten, and I began marinating the
roast this past Friday. Along with that we will have the following...

Spätzle
Braised Red Cabbage
Fresh Green Beans with Crisp Bacon and Fresh Dill
Cucumbers and Onions in Sour Cream
Schwaldwälder Kirschtorte

New Year's Day will bring the Sauerkraut and Pork.

On both Christmas Eve and New Year's Eve we usually just nibble on a wide
assortment of appetizers.

Plebe

Plebe,

Your meal plan sounds great. We are getting a little behind on
christmas. We are going to do only some ideas. So we are probably
going to do some of the ideas, like a duck and roasted potatoes with
the sea salt, some peas except a mixed pea mix. We are going to try
the roasted brussle sprouts also with the sea salt. And a couple of
other ideas from helpful comments.

I was going to give a shot to pork and sauerkraut for new years
myself. Would you mind, do you have any receipies for your meal plan
you felt like sharing? you can post here are email me at


Do you have any background or tried in cooking the potato dumplings?

Carol deutschemadchen

Plebe

Actually to amend my other reply. Any and all recipies and tips for
the german meal plan are appreciated.

But last year I found the potato dumplings did not turn out.

The stuffed pork loin and sauerkraut were very good, wunderbar
actually, aber,,,,,

They were really overwhelming to make. It took a lot more time and
ingredients then I had anticipated initially. So any particular hints
or recipies on those 3 items would be appreciated also.

carol deutschemadchen

On Sun 21 Dec 2008 11:09:00a, deutschemadchen told us...

> Plebe
>
> Actually to amend my other reply. Any and all recipies and tips for
> the german meal plan are appreciated.
>
> But last year I found the potato dumplings did not turn out.
>
> The stuffed pork loin and sauerkraut were very good, wunderbar
> actually, aber,,,,,
>
> They were really overwhelming to make. It took a lot more time and
> ingredients then I had anticipated initially. So any particular hints
> or recipies on those 3 items would be appreciated also.
>
> carol deutschemadchen
>

First, let me say that I have never made potato dumplings, so I can offer no
recipes for those.

Second, let me say that there are coutless variations on all of the following
recipes. These are the recipes I'm using this year.

SAUERBRATEN

Marinade:
1 Cup dry red wine
1 Cup red wine vinegar
2 Cups cold water
1 Cup dark brown sugar
1 Medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed
2 Teaspoons mustard seed, bruised
2 Teaspoons allspice berries, coarsely crushed
2 Sticks cinnamon, broken
2 Teaspoons dill seed, bruised
1 Teaspoon whole cloves
1 1-inch piece gingeroot
3 Star anise
2 Teaspoon coriander seed, coarsely crushed
2 Blades of mace
1 Teaspoons cardamom seeds, bruised
2 bay leaves
1 Teaspoon salt
4 Pounds boneless beef roast, preferably bottom round

Roasting/Sauce Ingredients:
3 Tablespoons bacon fat
2 1/2 Cups onions, diced
2 1/2 Cups carrots, diced
1 1/4 Cups celery, diced
2 Tablespoons flour
1/2 Cup water
3/4 Cup gingersnap cookies, crumbled

Preparation:
Combine all marinade ingredients, except the roast itself, in 2-3 quart
saucepan. Bring to boil over high heat. Remove from heat and allow to cool
to room temperature.

Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just
large enough to hold it. Pour marinade over beef. The marinade should be
at least halfway up the sides of the roast. If necessary add more wine.
Cover tightly with foil or plastic wrap and refrigerate for 5-7 days,
turning the meat in the marinade at least twice each day.

Remove meat from marinade and pat completely dry with paper towels. Strain
the marinade through a fine sieve and reserve the liquid. Discard spices
and onions.

In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add
the meat and brown on all sides, turning frequently, so that it browns
evenly without burning. Transfer to platter and set aside.

For roasting, add the onions, carrots, and celery to the same pan you
cooked the meat in. Cook over moderate heat until soft and light brown
(5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and
cook, stirring constantly, 2-3 minutes longer or until the flour begins to
color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and
bring to boil over high heat. Return the meat to the pot, cover tightly,
and simmer over low heat for 2 hours, or until the meat shows no
resistance when pierced with the tip of a sharp knife. Alternatively, bake
in 350 degree oven for 2 hours.

Transfer the roast to a heated platter and cover with foil to keep warm
while sauce is made.

Pour the liquid left in the pot into a large measuring cup and skim fat
from surface. You will need at least 2 1/2 cups for the sauce. If
additional liquid is needed, add some of the reserved marinade.

Combine the liquid and the gingersnap crumbs in a saucepan and cook over
moderate heat, stirring frequently for approx. 10 minutes, allowing the
cookie crumbs to dissolve completely and thicken the sauce to the desired
consistency. Depending upon the amount of liquid, you may need to add
additional cookie crumbs.

Strain the sauce through a fine sieve, pressing down hard with wooden
spoon to force as much of the vegetables and crumbs through as possible.
Return the sauce to the pan, adjust seasoning and allow to simmer over low
heat until ready to serve.

Slice the roast, pour some sauce over slices on platter and pass remaining
sauce separately.
------------------------------------------------------------------------

SPÄTZLE

2 eggs
1-1/2 Cupsflour
1/2 Cup water
1/2 Teaspoon salt
1/4 Teaspoon baking powder

Beat these ingredients well. Drop small bits of the batter from a spoon
into simmering salted water or stock, or put the batter through a colander
or a sliding cutter. Spätzle should be light and delicate. Try out a
sample and if it is too heavy, add water to the batter. Simmer them until
they are done and float to the top. Drain them, place them in a dish and
toss with browned butter or browned bread crumbs.
------------------------------------------------------------------------

BRAISED RED CABBAGE

2 Tablespoons bacon grease or butter
2 Amall heads red cabbage, quartered, cored and thinly sliced
1 Large tart apple, such as Granny Smith, cored and cut into 8 pieces
1 Large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 Cup dry red wine
1/4 Cup red wine vinegar
1 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves
1 Tablespoon brown sugar
2 Cups water
2 Tablespoons butter (optional)

Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon
grease and heat. Add the cabbage, onions and apples and stir to coat. Add the
remaining ingredients and stir well to combine. Bring to a boil; reduce heat
to medium-low and simmer, covered, until cabbage is tender, about 40 minutes.
(If there is too much liquid, remove the lid and allow some to evaporate. The
cabbage should be very moist, but not soupy.) Serve immediately or keep warm
over low heat. This also reheats very well.
------------------------------------------------------------------------

2 Cucumbers
1 Cup sour cream
2 Tablespoons cider vinegar
4 Tablespoons snipped fresh chives
2 Tablespoonns snipped fresh dill
2 Teaspoons salt
Pepper to taste

If the cucumbers have been waxed, peel them; otherwise, wash them well but
leave the peel on. Slice the cucumbers very thin and pat them dry with paper
towels. Mix together the remaining ingredients, adding vinegar to taste.
Stir in cucumbers. Let stand at room temperature for 30 minutes before
refrigerating. NOTE: This is a VERY important step. Serve well-chilled.

Enjoy!

Plebe

Plebe wrote:

> Funny you should ask, as we are having a a traditional German meal on
> Christmas Day. Our meat will be Sauerbraten, and I began marinating the
> roast this past Friday. Along with that we will have the following...
>
> Spätzle
> Braised Red Cabbage
> Fresh Green Beans with Crisp Bacon and Fresh Dill
> Cucumbers and Onions in Sour Cream
> Schwaldwälder Kirschtorte

Wow, you got me salivating there.

I had sauerbraten and spätzle for Christmas dinner a few years ago. Here's
the entire menu from that meal:

Cream of Chestnut Soup with Arugula

Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
cheese, walnuts, and pears

Sauerbraten
Spaetzle
Glazed Carrots
Glazed Pearl Onions
Sautéed Cabbage

Mincemeat Pie
Sachertorte


I have to say that your menu sounds more interesting to me at the moment --
probably because I'm not the one cooking it!

Bob

On Sun 21 Dec 2008 08:52:21p, Bob Terwilliger told us...

> Plebe wrote:
>
>> Funny you should ask, as we are having a a traditional German meal on
>> Christmas Day. Our meat will be Sauerbraten, and I began marinating
>> the roast this past Friday. Along with that we will have the
>> following...
>>
>> Spätzle
>> Braised Red Cabbage
>> Fresh Green Beans with Crisp Bacon and Fresh Dill
>> Cucumbers and Onions in Sour Cream
>> Schwaldwälder Kirschtorte
>
> Wow, you got me salivating there.
>
> I had sauerbraten and spätzle for Christmas dinner a few years ago.
> Here's the entire menu from that meal:
>
> Cream of Chestnut Soup with Arugula
>
> Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
> cheese, walnuts, and pears
>
> Sauerbraten
> Spaetzle
> Glazed Carrots
> Glazed Pearl Onions
> Sautéed Cabbage
>
> Mincemeat Pie
> Sachertorte
>
>
> I have to say that your menu sounds more interesting to me at the moment
> -- probably because I'm not the one cooking it!
>
> Bob

LOL! I could say the same about your menu. It sounds delicious! It's
been years since I've had Chestnut Soup. The Blue Moon salad sounds
delicious, and I absolutely love Mincemeat Pie. I considered baking a
Mincemeat Pie instead of the torte, but I think some of our guests wouldn't
have enjoyed it. I didn't want to do both. I have homemade mincemeat in
the freezer, so will probably bake one for New Year's.

Plebe