Many people enjoy the traditional way of spending Christmas with family and friends at home.
Maintaining the spirit of Christmas is very much enjoyed around the family dinner table. While many enjoy the commercial aspect of eating out at restaurants and hotels, it is wonderful when one chooses to cook the traditional dishes handed down by previous generations, oneself. Best of all, one can add a huge serving of love and cheer into each dish and blend it with peace and happiness.
These are some of the traditional Christmas favourites:
- 1/2 c. butter
- 5 large celery stalks
- 1 large onion
- 1 tsp. dried thyme
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried sage
- 1 can chicken broth
- 2 loaves firm white bread, cut into cubes
- 1/2 c. loosely packed fresh parsley leaves
- Preheat oven to 325° F.
- In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook until tender, stirring occasionally, 15 minutes.
- Stir in thyme, salt, pepper, sage, chicken broth and 1/2 cup water. Remove skillet from heat.
- Place bread cubes in a very large bowl. Add celery mixture and parsley; toss to mix well.
- Spoon stuffing into 13-inch by 9-inch glass baking dish. Cover dish with foil and bake until heated through, about 40 minutes.
(By Paula Jones)
- ½ cup packed brown sugar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon pineapple juice
In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.
- Submerge in orange juice and a grainy mustard for a tang in flavour and texture.
- The key to this glaze is the brown sugar and honey, which caramelize on the surface of the gammon as it bakes.
- If you have a particularly large piece of meat, double the recipe so you’ve got plenty for brushing on and serving alongside. Mix the glaze in a small saucepan, so once you’ve glazed the meat you can bring the remaining mixture to a boil, cooking until thickened. If it becomes too thick you can thin it a little with more juice or wine.
(By Tyler Florence)
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef or whatever meat is being cooked
- Preheat the oven to 240 degrees C.
- Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
(By Delia of Delia’s Cakes)
For the pre-soaking:
- 450g currants (see Dried fruits note at foot of method)
- 175g sultanas (see Dried fruits note at foot of method)
- 175g raisins (see Dried fruits note at foot of method)
- 50g chopped glacé cherries (see Dried fruits note at foot of method)
- 50g mixed chopped candied peel (see Dried fruits note at foot of method)
- 100ml brandy
- For the cake:
- 225g plain flour
- ½ teaspoon salt
- ¼ level teaspoon nutmeg, freshly grated
- ½ level teaspoon ground mixed spice
- 225g dark brown soft sugar
- 4 large eggs
- 1 dessertspoon black treacle
- 225g spreadable butter
- 50g chopped almonds (skin on)
- zest of 1 lemon and 1 orange
- For feeding and topping:
- Brandy to ‘feed’ the cake
- 100g whole blanched almonds (only if you don’t intend to ice the cake)
You should get the pre-soaking ingredients ready the night before you make the fruit cake.
Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours. When you’re ready to cook the cake, pre-heat the oven to 140°C, conventional oven
Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl, then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
Finally take a double square of baking parchment with a 50c-sized hole in the centre (for extra protection during the cooking) and place this( not on top of the mixture itself) but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can now ‘feed’ it at odd intervals until you need to ice or eat it.
Christmas Greetings to one and all!