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Christmas Menu - Page 4

post #46 of 54
12/18/10 at 2:27am
Cappuccinos and mimosas followed by scrambled eggs, bacon and waffles.

Then out for dinner this year.
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post #47 of 54
12/18/10 at 3:39am
thinkin about cooking some roast beef for my people.
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post #48 of 54
12/18/10 at 4:34am
Quote:
Originally Posted by foodguy View Post
this is a terrific technique, but a major PITA. count on at least 20 minutes or so of stirring, if you're doing it for 10. the way i make them, which turns out really well, is to scramble them over a normal low heat just until they start to set, then start whisking in cold butter. the butter slows the cooking and emulsifies. you can serve them as runny or set as you like.

You can also cook on and off direct heat... that's how it's usually done and how I've seen it done many, many times in the kitchen.
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post #49 of 54
12/18/10 at 7:44pm
Quote:
Originally Posted by Mr Herbert View Post
would that take a significantly higher quantity of butter than kwilk references (1tbsp per 6 eggs)?

im not opposed to a bit of richness of christmas morning

2 tablespoons for 6 eggs. you could do more, if you wanted.
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post #50 of 54
12/18/10 at 7:46pm
Quote:
Originally Posted by SField View Post
You can also cook on and off direct heat... that's how it's usually done and how I've seen it done many, many times in the kitchen.

yup. this is a good point ... when you're cooking the eggs, keep ahold of the handle and when you see the eggs start to set up too quickly, just move the pan to the side for a couple of beats.
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post #51 of 54
12/18/10 at 9:26pm
Quote:
Originally Posted by TheIdler View Post
Dinner on the 24th: roast duck. Lunch on the 25th: cocido (stew with chickpeas, meatballs, ham and veggies) Dinner on the 25th: leg of lamb
i could never eat half of the meat that we would have with cocido when i lived in spain. huge pieces of just fat sitting on a plate are a little much for me
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post #52 of 54
12/20/10 at 1:05pm
Quote:
Originally Posted by Mr Herbert View Post
What are you planning for christmas?

Particuarly interested in christmas traditions from various countries.

Traditional puertorican Christmas food:

Roasted "pernil" (pig's leg quarters)

arroz con gandules (rice with pigeon peas)

pasteles

morcilla (blood sausages)

lots of coquito (a kind of eggnog) and pitorro (bootleg rum)
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post #53 of 54
12/22/10 at 1:54pm
morcilla is sooo good
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post #54 of 54
1/1/11 at 8:04pm
Same as it ever was.

Breakfast is fairly formal, even if it's just two of us. Tea/Coffee, mince pies, chocolate truffles, homemade florentines. Exchange presents, carols playing.

Appetisers typically involve setting out breads with London cure salmon; potted lobster; duck pate. People help themselves.

Starter is usually fish-based. This year, bouillabaisse.

Then fairly English, with variations:
Goose
Sage & Onion stuffing
Roasted potatoes
Roasted butternut squash
Savoy cabbage & bacon (used to include hazelnuts)
Caramellised shallots
Petit pois a la francaise
Chantenay carrots

Christmas pudding with custard.
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