Traditional Christmas Recipes

TICA

TICA

Senior Member
Location
East Coast
Seems like I've never had the time to make "special" Christmas cookies or munchies or anything at all other than the turkey, but this is the first Christmas since retirement and I'm going to try new things.

Does anyone have any traditional recipes that you make every year? If so, please post here - anything from different vegetable dishes to shortbread. I'm really interested in quick things for munchies for when people drop in too.

Thanks!!!!
 

I have a couple of 'odd' family ones handed down. Too early in the morning, 2.20am, to do it now but I'll round some up tomorrow for you.

Have a wonderful shortbread recipe that I was forbidden to pass on to anyone outside the family, but as she is now in the final stages of Alzheimers I don't feel bad about breaking the 'rules,' and she won't know.
 
I'd love that recipe, Di; if you are passing it on?? I love shortbread, and haven't made it in so long. Might make some cookies this year, if anyone here is in the mood.
 

I'll go and hunt it up shortly, meanwhile here's a couple of stuffing mixes that didn't get written down, just learned by 'watching.'
No measurements, just as much as is needed for the space it has to fill and however much of anything seems right. I judge it by 'if it smells good raw it'll be better when cooked.'


Savoury Stuffing for Turkey, or rolled as Christmas Meat Loaf.

Ingredients:
Fine sausage mince. I simply buy a few barbecue type sausages that are well flavoured and peel the skin off them.
Mixed herbs, we used English not Italian herbs. Old traditional Sage, Rosemary and Thyme types
Boiled rice, about same amount as the sausage meat.
Chopped Water Chestnuts for crunch
Finely chopped onion
Some finely chopped bacon pieces. (we can get chopped into tiny cubes from dellies, just using rashers doesn't work as well.)
A sprinkle of chopped Shallots (green onions?) more for looks than flavour.
Some Sultanas for interest
Egg/s to bind it
Salt and pepper to taste
Breadcrumbs

We didn't do Turkey, just very big chickens so the mix was rolled and cooked separately and served as an extra.

As Meat Rolls.
Roll it into sausage shape about 2inches in diameter.
Roll it well into breadcrumbs, get a good thick coating. It should be sticky enough to hold them, if not then brush with egg.
Wrap it tightly in greaseproof or baking paper and twist the ends tightly.
(Foil may work, haven't tried it but harder to get a good tight wrapping and seal I'd imagine.)

Bake for around 20 mins, turn it over for another 10 mins or so or until the breadcrumb coating feels 'crusty' when tapped.

Test one for doneness and rewrap to cool off. Leave them wrapped until use. They can be frozen so cooking in advance is a good idea.

To serve just slice them up and warm the pieces. They can be used to accompany a lot of things, even as a cold meat with salad.

Here's the one from last Christmas. Didn't put a thick enough coating of breadcrumbs on it, damn, should be a bit browner than that.

IMG_0106.jpg

Sweet stuffing version to follow.
 
Sweet stuffing for Christmas Chicken.

Again, no measurements sorry.

Depending on size of the Chicken:

2 ways of doing this.
'Traditional'.
A few slices of bread torn up fairly finely.
the usual herbs but not as much as for a savoury stuffing
a sprinkle of Mixed Spices
Chopped Water Chestnuts, optional
Green Shallots chopped finely
Small onion likewise
A fair amount of sultanas
A smaller amount of diced bacon than for savory stuffing but enough to be
able to taste it.
a little salt to taste
and water to bind it.
...and here's where it gets tricky...
Icing Sugar Mix is used as the sweetener. No idea how that
works in the US but it's pure icing sugar pre-mixed with cornflour
and sold in a box here.

Not a lot is needed
and it's better than ordinary or castor sugar for the job.


Di's Version.

Either:
a 'Torpedo' or fruit Finger Buns complete with icing torn up
into a bowl. (Maybe Boston Bun would work but may be a bit too 'heavy'.)
... in this case very little or no extra icing sugar sweetening is needed.

Or:
A few slices of store bought toasting Fruit Loaf torn up
and some Icing Sugar Mixture to sweeten.
The usual 'English' herbs but not as much as for a savory stuffing
A mere sprinkle of Mixed Spices as there are some in the bread.
Chopped Water Chestnuts, optional
Green Shallots chopped finely
Small onion likewise
A fair amount of sultanas
A smaller amount of diced bacon than for savory stuffing but enough to be
able to taste it.
a little salt.
...and here's where this one gets tricky...
I use Buderim Ginger Refresher to wet it, it's a ginger flavoured syrup
used with water to make a refreshing drink but it's pure magic to use in cooking.
But water is fine and just maybe Lemonade? Up to you.


It's experimental, and varies every time I make it, but it sure makes a roast chicken more interesting.
It can be done separately like the savoury one, in rolls but isn't as useful and only needed if
extra stuffing is needed than fits in the 'chook' to go round.

It's something to experiment with anyway, no prizes for the best one and if they don't like it they just
won't eat it so no loss eh?

PS: The gravy on a Christmas Roast can be made sensational with the addition of Stones Green Ginger wine.
I'm not sure if I should be pleased to get Mmmmms for the gravy which took 2 minutes to make rather than
for the dinner that took hours but that gravy goes over a treat.
 
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My mother made the best cornbread dressing. I'll try to remember to dig out the recipe. With only the two of us we don't cook it much these days.

I have a plan to make a change in the traditional 'green bean casserole' by using asparagus in place of green beans. Any opinions on this?

I'm weird about changing things around that way!
 
Beryl's Shortbread.

250grams Butter
1 cup Icing Sugar (Mixture)
1 cup Cornflour
1.5 cups Plain Flour
Pinch salt.

Cream butter and icing sugar until white
Sift Flours and salt together.
Stir creamed butter mix into into the flours
KNEAD WELL. at least a few minutes.

Split dough into 3
Roll each portion into sausage shape 2 to 3 inches diameter,
depending on size of biscuits you want.
Wrap in greaseproof paper and refrigerte 20 to 30 minutes.
Cut into slices to thickness required, it will expand while cookin
Place on greased tray.
Prick or pattern lightly
Bake in Moderate oven 180C. for 10 to 15 minutes until just colouring
Easily overcooked so watch it.
----------------------------------------------------------

This makes a very light, crisp, melt in the mouth shortbread, not the heavier more traditional 'fatty' type.

It's a simple recipe and the extra kneading seems to make the big difference to it.
You'll have to find the equivalents for weights and oven temperatures, we went metric long ago.
.. and that icing sugar mixture here isn't pure icing sugar, it's premixed with cornflour to make a lighter
icing when wet but is so much better for a 'light' shortbread than grain sugar.

Hope you find this recipe as addictive as I have, I don't wanna be the only fatty on the forum.
 
I love this Holiday Punch recipe that I came across a couple years ago . .. it's a slushy punch that is easy to prepare. I've made it a couple times so far. ..everyone loves it! .. and the rosy color is pretty for Christmas.

Ingredients:

1 package (6 oz) cherry gelatin
3/4 cup granulated sugar
2 cups boiling water
1 can (46 ounces) pineapple juice
6 cups cold water
2 liters ginger ale, chilled

Directions:

In a 4 qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight.

Remove from the freezer 2 hours before serving.
Place in a punch bowl; stir in ginger ale just before serving, Yield: 32-36 servings (5 3/4 quarts)



exps9576_TH10019C33D.jpg
 
Bumping up for more recipes!!! I'm going to try the Beryl's Shortbread on the weekend!!
 

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