Xmas Recipes

INGREDIENTS

2 lb (1 kg) Conference pears (pick out the hardest, smallest ones you can find)
12 oz (350 g) soft light brown sugar
10 fl oz (275 ml) white wine vinegar
10 fl oz (275 ml) cider vinegar
3 inch (7.5 cm) cinnamon stick, broken into 3 pieces
½ lemon, cut into thin slices
½ level teaspoon whole cloves
1 level teaspoon juniper berries
1 level dessertspoon mixed pepper berries

Start off by putting all the ingredients except the pears in a large saucepan and place it on a low heat, allowing it to come slowly to the boil.

Give everything a whisk round from time to time to dissolve the sugar crystals. While that's happening, peel the pears. They need to be pared very thinly (forgive the pun). This means using either a very sharp knife or, best of all, a really good potato peeler. Take off all the peel but leave the stalks and the base florets intact. As you peel each pear, plunge it into a bowl of cold water.

Then, after peeling them, check that the sugar has completely dissolved into the vinegar, drain the pears and add them to the saucepan. Bring everything up to a gentle simmer and let the pears cook for about 20 minutes or until they look slightly transparent and feel tender when tested with a small skewer.

In the meantime, the jar should be washed thoroughly in warm, soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Then, using a draining spoon, transfer the pears and slices of lemon to the clean jar. Now boil the syrup furiously for about 5 minutes until it's reduced to about 15 fl oz (425 ml) and pour in enough to fill the jar right up to its neck and completely cover the pears. Then scoop out the spices and add them to the jar as well. Any leftover syrup can be discarded. Cover and seal the jar and, when the contents are completely cold, wipe and label it and store it in a cool dark place for about 1 month before using.

• Cola Ham
  
  
  
• 2kg unsmoked boneless gammon joint
  
  
• 2l cola (not diet)
  
  
• 1 carrot chopped
  
  
• 1 onion, peeled and quartered
  
  
• 1 stick celery, chopped
  
  
• 1 cinnamon stick
  
  
• ½ tbsp peppercorn
  
  
• 1 bay leaf
  
  

For the glaze

• 150ml maple syrup
  
  
  
  
  
  
• 2 tbsp wholegrain mustard
  
  
• 2 tbsp red wine vinegar
  
  
• pinch of ground cloves
  or five-spice
  Put the gammon in a large pan and cover with cola. Add the carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.
  
  
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
  
  
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.
  

Cass wrote:We always have Cumberland sauce with the ham. Delia’s recipe is the best!

https://www.deliaonline.com/recipes/international/european/british/cumberland-sauce

Cass wrote:Mrs. Hanrahan’s Sauce

This recipe is so delicious that people ask to have more Plum Pudding just so that they can have an excuse to eat lots of sauce. I personally put it on Yule log or just have a bowl of sauce.

This makes a large quantity but the base will keep for several weeks in the fridge, so you can use a little at a time, adding whipped cream to taste. Leftover Mrs Hanrahan's sauce freezes brilliantly and makes the most divine and indulgent boozy ice-cream!

110g (4oz) butter
200g (7oz) Barbados sugar * (moist, soft, dark-brown sugar)
1 organic free-range egg
62ml (2 1/2 fl oz) medium sherry
2 1/2 fl oz (62ml/generous 1/4 cup) port
1.3 - 1.4 litres (2 1/4-2 1/2 pints) lightly whipped cream
Melt the butter, stir in the sugar and allow to cool slightly.  Whisk the egg and add to the butter and sugar with the sherry and port. Refrigerate.

When needed, add the lightly whipped cream to taste.

This sauce is also very good with mince pies and other tarts.

HoratioTarr wrote:

Cass wrote:Mrs. Hanrahan’s Sauce

This recipe is so delicious that people ask to have more Plum Pudding just so that they can have an excuse to eat lots of sauce. I personally put it on Yule log or just have a bowl of sauce.

This makes a large quantity but the base will keep for several weeks in the fridge, so you can use a little at a time, adding whipped cream to taste. Leftover Mrs Hanrahan's sauce freezes brilliantly and makes the most divine and indulgent boozy ice-cream!

110g (4oz) butter
200g (7oz) Barbados sugar * (moist, soft, dark-brown sugar)
1 organic free-range egg
62ml (2 1/2 fl oz) medium sherry
2 1/2 fl oz (62ml/generous 1/4 cup) port
1.3 - 1.4 litres (2 1/4-2 1/2 pints) lightly whipped cream
Melt the butter, stir in the sugar and allow to cool slightly.  Whisk the egg and add to the butter and sugar with the sherry and port. Refrigerate.

When needed, add the lightly whipped cream to taste.

This sauce is also very good with mince pies and other tarts.

Never heard of that.  Must give it a go.

HoratioTarr wrote:

Cass wrote:We always have Cumberland sauce with the ham. Delia’s recipe is the best!

https://www.deliaonline.com/recipes/international/european/british/cumberland-sauce

I have a shedful of redcurrant sauce that I made in the summer.    Must give that a go.

Cass wrote:

HoratioTarr wrote:


Never heard of that.  Must give it a go.

It’s quite fantastic. Have made the “ice cream” too. Great with warm apple pie.

HoratioTarr wrote:My sweet and sour sauce.   Everybody loves this recipe as it's tasty and gluten free.

3 Tablespoons of malt vinegar
3 tablespoons heaped of sugar
1 tablespoon of tomato puree
1 tablespoon of dark soy sauce
1 tablespoon of toasted sesame oil
1 teaspoon of corn starch

Mix together and bring to boil.   It will thicken and darken.

HoratioTarr wrote:

Cass wrote:

It’s quite fantastic. Have made the “ice cream” too. Great with warm apple pie.

So it's a bit like a custard

Cass wrote:Mom’s 5 cup salad. I don’t eat it because of the coconut (ick) but everyone else loves it. It is served alongside the main dishes. It is NOT a dessert.

1 cup mandarin orange segments drained
1 cup pineapple chunks drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut

Mix all together and refrigerate for at least 2 hours before serving. Apparently it tastes better on the second day just like curry.

Cass wrote:Mrs. Shapiro’s Krindlers

1 loaf of square cheap white bread
1 (8 oz.) cream cheese
1 egg yolk
1/2 c. sugar
1/4 lb. melted butter
1 c. sugar mixed with 1 tbsp. cinnamon
Cut crust and roll out each slice of bread. Combine egg, cheese and 1/2 cup sugar. Spread approximately 1 teaspoon of mix on each slice and roll up. Dip in butter and then cinnamon and 1 cup sugar mixture. Partially freeze and then slice 1" pieces. Cook for 350 degrees for about 15 minutes. Makes 100 pieces. Can be left in freezer and cooked when needed.

Serve with cocktail sticks and sour cream. Need to be served straight out of the oven. Easy to make ahead, freeze before cooking then defrost slightly before cooking.

They are incredibly moreish.

HoratioTarr wrote:

Cass wrote:Mom’s 5 cup salad. I don’t eat it because of the coconut (ick) but everyone else loves it. It is served alongside the main dishes. It is NOT a dessert.

1 cup mandarin orange segments drained
1 cup pineapple chunks drained
1 cup sour cream
1 cup miniature marshmallows
1 cup shredded coconut

Mix all together and refrigerate for at least 2 hours before serving. Apparently it tastes better on the second day just like curry.

I'm guessing you're American?

HoratioTarr wrote:

Cass wrote:Mrs. Shapiro’s Krindlers

1 loaf of square cheap white bread
1 (8 oz.) cream cheese
1 egg yolk
1/2 c. sugar
1/4 lb. melted butter
1 c. sugar mixed with 1 tbsp. cinnamon
Cut crust and roll out each slice of bread. Combine egg, cheese and 1/2 cup sugar. Spread approximately 1 teaspoon of mix on each slice and roll up. Dip in butter and then cinnamon and 1 cup sugar mixture. Partially freeze and then slice 1" pieces. Cook for 350 degrees for about 15 minutes. Makes 100 pieces. Can be left in freezer and cooked when needed.

Serve with cocktail sticks and sour cream. Need to be served straight out of the oven. Easy to make ahead, freeze before cooking then defrost slightly before cooking.

They are incredibly moreish.

That reminds me of a Monte Cristo sandwich....which isn't something we eat in the UK.

HoratioTarr wrote:Aunt Ella's Soul Food bake

Eggplant (Aubergine)
beefsteak tomatoes
Celery
Green bell peppers
Onions
Mature Cheddar Cheese
Jar of Ragu sauce
Demara sugar
Salt and pepper to taste

Finely chop onions, bell peppers and celery. Fry in oil and add sugar til it browns.  Set aside.   Slice  eggplant, dip  in seasoned flour and fry til crisp.   Slice tomatoes.   

Layer eggplant, tomato, onion mix and sauce, several times. Top with grated cheese and bake til golden brown. 


This recipe is sooooo tasty.   The sweet onion and celery mix and the soft crispy eggplant and tart cheese is just divine.

Cass wrote:

HoratioTarr wrote:

I'm guessing you're American?

Yes. Sorry I thought everyone knew. I moved to the UK in 1984. Mr. C was British Army. We moved to the states in 2008 for his work, liked it so much he retired and we stayed. He and the boys are dual nationals. I never did get my British citizenship. Too lazy really. But I miss the UK so much. We may come back for a few years, but who knows.

Cass wrote:

HoratioTarr wrote:Aunt Ella's Soul Food bake

Eggplant (Aubergine)
beefsteak tomatoes
Celery
Green bell peppers
Onions
Mature Cheddar Cheese
Jar of Ragu sauce
Demara sugar
Salt and pepper to taste

Finely chop onions, bell peppers and celery. Fry in oil and add sugar til it browns.  Set aside.   Slice  eggplant, dip  in seasoned flour and fry til crisp.   Slice tomatoes.   

Layer eggplant, tomato, onion mix and sauce, several times. Top with grated cheese and bake til golden brown. 


This recipe is sooooo tasty.   The sweet onion and celery mix and the soft crispy eggplant and tart cheese is just divine.

Hmmmmm maybe I could leave out the onion (allergy). Sounds a bit like eggplant parmigiana.

Cass wrote:Joan’s Smoked Salmon Dip

My former boss and dear friend makes this and brings it to Christmas dinner. It’s so yummy. I try and hide it from everyone else. We have this, some Maytag blue cheese from Iowa and a shrimp platter as starters/nibbles.

2/3 cup crème fraîche
2/3 cup plain Greek-style yogurt
4 teaspoons Prepared Horseradish , or store-bought (white)
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus more
Kosher salt and freshly ground black pepper
1 lemon
Pumpernickel toasts, flatbread crisps, or bagel chips (or if you’re me, get a big spoon...)


Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.

HoratioTarr wrote:

Cass wrote:

Yes. Sorry I thought everyone knew. I moved to the UK in 1984. Mr. C was British Army. We moved to the states in 2008 for his work, liked it so much he retired and we stayed. He and the boys are dual nationals. I never did get my British citizenship. Too lazy really. But I miss the UK so much. We may come back for a few years, but who knows.

I've never quite been able to make myself a peanut butter jelly sandwich!    I tried a Twinkie once....never again.  It was fucking horrible!  And yet some food stateside is incredible.  I've watched a few American food programmes and the food's been amazing.

HoratioTarr wrote:

Cass wrote:Joan’s Smoked Salmon Dip

My former boss and dear friend makes this and brings it to Christmas dinner. It’s so yummy. I try and hide it from everyone else. We have this, some Maytag blue cheese from Iowa and a shrimp platter as starters/nibbles.

2/3 cup crème fraîche
2/3 cup plain Greek-style yogurt
4 teaspoons Prepared Horseradish , or store-bought (white)
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus more
Kosher salt and freshly ground black pepper
1 lemon
Pumpernickel toasts, flatbread crisps, or bagel chips (or if you’re me, get a big spoon...)


Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.

Now that's sounds good.  What on earth is Kosher salt?

Syl wrote:Joans smokes salmon dip sounds very nice.

I am a lazy cook, in fact if I can get away with cooking and eat out I will.

Lazy stuffing.....packet of Sage and onion, add hot water, chopped onion, couple of egg yolks, season, stir well, oven for 20 mins....people think its made from scratch.

HoratioTarr wrote:I make Salted Caramel sauce.  I make it because it's the only version I really like and it has no additives.  This is my version using Cointreau and Orange Zest.

100gms sugar
30 gms butter
80 mls double cream
2 tablespoons of water
2 table spoons of Golden Syrup
1 teaspoon of sea salt.
Capful of Cointreau
Zest of one orange

Mix sugar and water and Golden Syrup.   Bring to boil and boil until you reach Hard Crack stage 270 degrees F.   Take off heat.  Add butter and cream, and Cointreau and zest.   stir and add salt.