The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on December 18, 2011, 11:48:15 AM
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http://www.democraticunderground.com/11571416
Oh my.
No wonder hippywife Mrs. Alfred Packer loved Lu; their husbands are both named "Bill."
Lucinda (13,480 posts) Profile Journal Send DU Mail
I need help (re: Christmas dinner)
We are having a neighbor over for Christmas dinner.
He and Bill want turkey, dressing, and cranberry, so the main components of the meal are sorted out. Our guest makes a killer baked bean dish that he is bringing, but I want something interesting to serve with it. Any recipes to share for a great simple side dish or roll? I just want something, different.
I'd like to add sweet potatoes in some form too, but we all like them just baked like a regular potato, so I could just do them that way as a side, with.......?
Any help would be appreciated.
I'm sort of turkey'd out after my "Thanksgiving on a Sammich" binge a week or so ago, and am not thinking very creatively.
How is it humanly possible to be tired of turkey?
<<dines upon turkey every New Year's day, my birthday, H.M. the Queen's birthday, Memorial Day, the 4th of July, Labor Day, All Saints' Day, Veterans' Day, Thanksgiving, St. Lucia's Day, Christmas Eve, and Christmas.
grasswire (32,428 posts) Profile Journal Send DU Mail
1. Bobby Flay has a wonderful sweet potato biscuit recipe.
Would that satisfy your desire for both sweet potatoes and rolls? They are made with buttermilk and are delicious.
A simple alternative would be a really good relish tray. Celery, radishes, several kinds of pickles, etc. Those crunchy and piquant treats are a good counterpoint to the hot and heavier foods.
Somebody must be ghost-writing the grasswire primitive's comments; how would the grasswire primitive possibly know the word "piquant"?
beac (7,097 posts) Profile Journal Send DU Mail
2. I like sweet potatoes served like a baked potato with sage butter.
I usually make it right before serving and just drizzle it on, but for Xmas-day ease, I think you could make it up in advance, cool it in the fridge, and pass it for each person to dress their own potato.
My "recipe" is chiffonade sage leaves and then chop a bit further to get shorter strips, melt 1/2 butter and half olive oil in a small skillet, add the strips and "frizzle" until the leaves are crisped but not browned.
If you cooled the mixture slightly and poured it into a ramekin to cool further in the fridge, I think it would work for passing w/ a little spoon. (Probably would need to stir occasionally while cooling to prevent separation and distribute the sage evenly.)
As for other sides, creamed onions are pretty easy once you get past the peeling.
CREAMED ONIONS
Peel enough small or pearl onions (don't cut the ends very far down, so the onions will hold together better) to cover the bottom of your baking dish.
Boil whole until just barely tender.
Drain and place in flat baking dish.
To make cream sauce, melt 2 T. butter in saucepan and stir in 2 T. flour. When blended add 1 C. cream, or milk, or a mixture of the two (of course cream thickens faster). Stir over med. heat until thickened, then add a dollop or two of Worcestershire sauce (can substitute soy sauce), pepper and salt, all to taste.
Saute some bread crumbs until golden and toasted. Pour sauce over onions and sprinkle crumbs on top.
May be prepared the day before and reheated in oven or microwave.
grasswire (32,428 posts) Profile Journal Send DU Mail
8. I keep packages of frozen pearl onions in the freezer
Kroger has them for 88 cents/12 oz frozen, peeled right now. They are SO handy! I throw them in soups, v****e sautees, etc. And sometimes as a side dish.
Denninmi (1,653 posts) Profile Journal Send DU Mail
3. Well, I'll throw this out here.
It's arguable whether or not this is a side dish or a dessert. I really think its more of the second, but in my family, we've always sort of thrown it out there during the meal as a side dish/salad course type of thing. It is popular in my family.
Fluff
1 package gelatin of your choice of flavor (sugar free or regular)
1 package Knox unflavored gelatin
1 cup pineapple juice saved from the drained crushed pineapple. If it doesn't yield a full cup, which it probably won't, add water to make a cup
1/2 can of crushed pineapple, drained, reserving juice
1 cup cottage cheese
1 to 2 cups fresh fruit of your choice -- berries, clementine segments, grapes, pitted sweet cherries, etc.
1 regular sized carton of non-dairy whipped topping OR an 8 ounce carton of whipping cream, whipped and slightly sweetened
1/3 cup maraschino cherries, drained well
Start by dissolving the gelatin in one cup of boiling water, stirring until fully dissolved. Add the pineapple juice/water to make 2 cups. Set aside until cooled enough that it won't hurt the fruit. Then, mix in the rest of the ingredients except the whipped cream or whipped topping. Carefully fold the whipped cream or topping into the mixture. Pour all into a greased mold or bowl, and put in the fridge for at least 4 hours, overnight is better. The serve, unmold, garnish as desired, and cut into wedges/slices.
Oh -- just a reminder -- no FRESH kiwi, pineapple, papaya, or ginger -- these contain enzymes that break down gelatin, so it won't set up. Cooked is ok, heat destroys the enzymes.
ljm2002 (6,251 posts) Profile Journal Send DU Mail
4. Greens with sweet & sour sauce...
...any greens will do: collard greens, spinach, beet greens (my favorite but then you have to use all those beets...). Of course collard greens need to cook longer than most other greens.
Anyway, rinse and chop enough greens for 6 people (e.g., 2 bunches of collard greens) and steam until done. For spinach this would be about 5 minutes, while for collard greens it would be more like 20 minutes. So just test from time to time to prevent overcooking. While they're steaming, make up a sauce using:
2 Tbsp. white balsamic vinegar
2 Tbsp. honey
2 Tbsp. butter
and melt it in a small saucepan on the stove until the butter is melted and the sauce is smooth. You can add an herb or two, or pepper if you like, but I've found I like it plain. My favorite vinegar for this sauce is white balsamic vinegar, but you can substitute if necessary and it will still be good. Also, Airborne Thyme Honey from New Zealand has an amazing aroma and flavor that is very herby and works wonderfully in this sauce.
Place the greens in a serving dish, drizzle the sauce on the greens, and serve.
Tesha (19,020 posts) Profile Journal Send DU Mail
6. Watergate Salad
My Mom always made this - and the tradition carries on - even the neighbors who usually attend holiday dinners with us have asked for it every year - even tho' its most unusual.
http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx
this is the basic recipe:
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
its pretty with cherries or manderine oranges too
Irishonly (2,542 posts) Profile Journal Send DU Mail
7. I was going to post the same thing
Great minds. I love Watergate Salad.
Warpy (61,616 posts) Profile Journal Send DU Mail
10. Baked sweet potatoes with butter & salt sound perfect and so does cornbread unless the turkey is stuffed with it.
You can have some maple syrup at the table if people want their sweet potatoes sweeter instead of more savory.
I think Lu needs to go all out, and fix nouilles et poulet en casserole de Tours de jours, cotelettes de porc aux haricots vert, and some fletan aux champignons cuit au four, if she's into dining on dead fish.
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I'd like to add sweet potatoes in some form too, but we all like them just baked like a regular potato, so I could just do them that way as a side, with.......?
Any help would be appreciated.
I'm waiting for a DUmmy to come out of the woodwork and suggest a big bowl of sour cream.
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I'm waiting for a DUmmy to come out of the woodwork and suggest a big bowl of sour cream.
The cooking and baking primitives, as a general rule (there are exceptions, but damned few), are part of the big powerful well-financed anti-milk lobby, though.
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Fluff? the primitives ALWAYS get it wrong. First of all there is no need for that extra unflavored gelatin. Secondly, we keep it simple in these parts. Instead of finding some obscure fruit to throw in there, get a good old fashioned can of fruit cocktail. Also, it's called 'green stuff' or 'nuclear waste' for it's glowing green coloring lime jello gives it. And even if you substitute another flavor, it's still 'green stuff'. Primitives always have to make the most basic dish into something pretentious. FYI, this is one of the ways I can eat cottage cheese for the person who asked in the hashbrown casserole thread. :-)
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.....we keep it simple in these parts.....
I suspect the pretentious primitives can even make an hours'-long theatrical production out of making boulettes de viande a la Polynesienne, whereas you or I, madam, could whip it together in ten minutes.
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That person wrote a tome on mixing an herb with butter. How to pass, what to do, how to do it, how long. I can imagine being a guest there, when the butter is passed, her screaming "YOU'RE DOING IT WRONG!!!"
All those jello-type salads: Can't stand them. They get pushed on me at family holiday dinners, and since one of the Sisters has made it, I can't really say no. One concoction has shredded cabbage, pineapple and marshmallows. I got out of it last time by saying I had blood sugar issues, and can't have anything sweet.
Man, you put away alot of turkey, Frank. :-)
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That person wrote a tome on mixing an herb with butter. How to pass, what to do, how to do it, how long. I can imagine being a guest there, when the butter is passed, her screaming "YOU'RE DOING IT WRONG!!!"
That's like having dinner in a fancy restaurant in Japan. You have three or four little bowls of different versions of soy sauce, and a dozen little dishes of various types of Japanese grub. If you dip a little chunk of the chop into the wrong sauce, your native companions yuck it up like you peed
in the sukiyaki.
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Damn 1%er. Flying halfway around the world just to have a fancy dinner with excrutiating etiquette. Aren't we something? :tongue:
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Damn 1%er. Flying halfway around the world just to have a fancy dinner with excrutiating etiquette. Aren't we something? :tongue:
Next time I'll bring back a dog bag to share with the 99ers.
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We have Watergate salad every year at Thanksgiving, only we substitute sour cream for part of the cool whip. It cuts some of the sweetness.
I love that stuff.
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I just had a Christmas lunch. It was:
Spiral honey ham
Roasted vegetable ravioli w/marinara
Scalloped potatoes
Skinny green beans (haricot verts) :tongue: sauteed in olive oil, little garlic, almonds.
Awesome!!
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I just had a Christmas lunch. It was:
Spiral honey ham
Roasted vegetable ravioli w/marinara
Scalloped potatoes
Skinny green beans (haricot verts) :tongue: sauteed in olive oil, little garlic, almonds.
Awesome!!
Spiral cut ham! How chichi!
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We always have prime rib for Xmas dinner. And a Jello salad: it has a pretzel crust (sounds icky but is soooo good) then a layer of cream cheese/cool whip then Jello (red of course) with raspberries. Roasted garlic smashed potatoes, deviled eggs (of course), olives, green bean casserole and rolls (either from the freezer section of my local grocery store or homemade depending on how ambitious I'm feeling. I make apple pie, pumpkin pie and cheesecake (my specialty) for dessert. I'm exercising more this week. And eating more salads.
Cindie
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We always have prime rib for Xmas dinner. And a Jello salad: it has a pretzel crust (sounds icky but is soooo good) then a layer of cream cheese/cool whip then Jello (red of course) with raspberries. Roasted garlic smashed potatoes, deviled eggs (of course), olives, green bean casserole and rolls (either from the freezer section of my local grocery store or homemade depending on how ambitious I'm feeling. I make apple pie, pumpkin pie and cheesecake (my specialty) for dessert. I'm exercising more this week. And eating more salads.
Cindie
I've never made the pretzel salad, as no one in my family likes it, but me. If I go to something where it's being served, I will eat that more than anything!!! I've only had it made with strawberries, though. The raspberry sounds terrific!!
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Mmm... turkey sandwich.
(http://i153.photobucket.com/albums/s233/ignitethefire65/large_homerdrool.jpg)
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We are forgoing the turkey this year for Christmas, but going heavy on the ham! :drool:
Biscuits, mashed potatoes, baked beans, corn, pecan and pumpkin pies... :drool:
Can't wait until Sunday! :drool:
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We are forgoing the turkey this year for Christmas, but going heavy on the ham! :drool:
Biscuits, mashed potatoes, baked beans, corn, pecan and pumpkin pies... :drool:
Can't wait until Sunday! :drool:
Got room for one more at the table? :-)
I'm not bashful about inviting myself when it comes to good food. :-)
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Standing rib roast is always on the menu here at Christmas. We get two - one for most of us and then one for my son, who can put that meat away like no one's business.
I shopped at Sam's yesterday and got this as one of our desserts ~ I couldn't resist. It's red velvet cheesecake and it's sitting in the refrigerator. We made it through last night without cutting into it and I suppose we will save it for when the kids get here.
(http://i1127.photobucket.com/albums/l631/emjwarner/stephanies_cheesecake.jpg)