Well, had my fill of turkey on Thanksgiving, so I've been pondering what to
serve for Christmas dinner. I'll be cooking for my mother, so it's decided
that I'll make chicken parmesan from scratch. Not bad, however, what to go
with it? And, what's for dessert?

Looking to go Italian all the way, if possible.

So far all I've got is my sauce, chicken, batter, parmesan, and will bed the
main course down on pasta.

What else should I be working on? Need ideas here, people.

;-)

In article >, "Chris"
> wrote:

> Well, had my fill of turkey on Thanksgiving, so I've been pondering what
> to
> serve for Christmas dinner. I'll be cooking for my mother, so it's
> decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to
> go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed
> the
> main course down on pasta.
>
> What else should I be working on? Need ideas here, people.
>
> ;-)
>
>

How about an antipasto tray for appetizers, kale with garlic and
pancetta (sauteed, of course) for a side dish, and tiramisu for dessert?

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >,
Nancy Howells > wrote:

> In article >, "Chris"
> > wrote:
>
> > Well, had my fill of turkey on Thanksgiving, so I've been pondering
> > what
> > to
> > serve for Christmas dinner. I'll be cooking for my mother, so it's
> > decided
> > that I'll make chicken parmesan from scratch. Not bad, however, what
> > to
> > go
> > with it? And, what's for dessert?
> >
> > Looking to go Italian all the way, if possible.
> >
> > So far all I've got is my sauce, chicken, batter, parmesan, and will
> > bed
> > the
> > main course down on pasta.
> >
> > What else should I be working on? Need ideas here, people.
> >
> > ;-)
> >
> >
>
> How about an antipasto tray for appetizers, kale with garlic and
> pancetta (sauteed, of course) for a side dish, and tiramisu for dessert?


Not to follow up to myself, but another thought occurred to me regarding
dessert: a purchased (or homemade if you're up to it) pannetone. It's
the traditional Christmas dessert for some regions of Italy anyway.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Chris wrote:
>
> Well, had my fill of turkey on Thanksgiving, so I've been pondering what to
> serve for Christmas dinner. I'll be cooking for my mother, so it's decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed the
> main course down on pasta.
>
> What else should I be working on? Need ideas here, people.
>
> ;-)

I have family and company coming... :-)

I plan on roasting 4 ducks and a goose, with mixed rice pilaf and gravy,
and yams. Have not decided on a veggie yet, but I know it will be
something mixed with fresh mushrooms. Hmmmmm.... Might suatee some
sliced portabellos with asparagus.

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

"Chris" > wrote in message
...
> Well, had my fill of turkey on Thanksgiving, so I've been pondering what
to
> serve for Christmas dinner. I'll be cooking for my mother, so it's
decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to
go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed
the
> main course down on pasta.
>
> What else should I be working on? Need ideas here, people.
>
> ;-)
>
>

Italian dinner needs a soup. How about tortelloni en brodo? Or escarole
and chicken broth.

Right after dinner and before dessert is the cheese course. Any of your
favorite italian cheeses will work, perfect for finishing the dinner wine.

Dessert? How about fresh fruit with sweet crema?

Jack Mascarponescargotiramisuself

"Jack Schidt®" wrote:
>
> "Chris" > wrote in message
> ...
> > Well, had my fill of turkey on Thanksgiving, so I've been pondering what
> to
> > serve for Christmas dinner. I'll be cooking for my mother, so it's
> decided
> > that I'll make chicken parmesan from scratch. Not bad, however, what to
> go
> > with it? And, what's for dessert?
> >
> > Looking to go Italian all the way, if possible.
> >
> > So far all I've got is my sauce, chicken, batter, parmesan, and will bed
> the
> > main course down on pasta.
> >
> > What else should I be working on? Need ideas here, people.
> >
> > ;-)
> >
> >
>
> Italian dinner needs a soup. How about tortelloni en brodo? Or escarole
> and chicken broth.
>
> Right after dinner and before dessert is the cheese course. Any of your
> favorite italian cheeses will work, perfect for finishing the dinner wine.
>
> Dessert? How about fresh fruit with sweet crema?
>
> Jack Mascarponescargotiramisuself

If she is going to do Italian, she might consider wedding soup... :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

"Katra" > wrote in message
...
>
>
> "Jack Schidt®" wrote:
> >
> > "Chris" > wrote in message
> > ...
> > > Well, had my fill of turkey on Thanksgiving, so I've been pondering
what
> > to
> > > serve for Christmas dinner. I'll be cooking for my mother, so it's
> > decided
> > > that I'll make chicken parmesan from scratch. Not bad, however, what
to
> > go
> > > with it? And, what's for dessert?
> > >
> > > Looking to go Italian all the way, if possible.
> > >
> > > So far all I've got is my sauce, chicken, batter, parmesan, and will
bed
> > the
> > > main course down on pasta.
> > >
> > > What else should I be working on? Need ideas here, people.
> > >
> > > ;-)
> > >
> > >
> >
> > Italian dinner needs a soup. How about tortelloni en brodo? Or
escarole
> > and chicken broth.
> >
> > Right after dinner and before dessert is the cheese course. Any of your
> > favorite italian cheeses will work, perfect for finishing the dinner
wine.
> >
> > Dessert? How about fresh fruit with sweet crema?
> >
> > Jack Mascarponescargotiramisuself
>
> If she is going to do Italian, she might consider wedding soup... :-)
>
> K.
>

Good idea. I complete forgot the second dessert, belting down the likker!

Jack Grapa

"Jack Schidt®" wrote:
>
> "Katra" > wrote in message
> ...
> >
> >
> > "Jack Schidt®" wrote:
> > >
> > > "Chris" > wrote in message
> > > ...
> > > > Well, had my fill of turkey on Thanksgiving, so I've been pondering
> what
> > > to
> > > > serve for Christmas dinner. I'll be cooking for my mother, so it's
> > > decided
> > > > that I'll make chicken parmesan from scratch. Not bad, however, what
> to
> > > go
> > > > with it? And, what's for dessert?
> > > >
> > > > Looking to go Italian all the way, if possible.
> > > >
> > > > So far all I've got is my sauce, chicken, batter, parmesan, and will
> bed
> > > the
> > > > main course down on pasta.
> > > >
> > > > What else should I be working on? Need ideas here, people.
> > > >
> > > > ;-)
> > > >
> > > >
> > >
> > > Italian dinner needs a soup. How about tortelloni en brodo? Or
> escarole
> > > and chicken broth.
> > >
> > > Right after dinner and before dessert is the cheese course. Any of your
> > > favorite italian cheeses will work, perfect for finishing the dinner
> wine.
> > >
> > > Dessert? How about fresh fruit with sweet crema?
> > >
> > > Jack Mascarponescargotiramisuself
> >
> > If she is going to do Italian, she might consider wedding soup... :-)
> >
> > K.
> >
>
> Good idea. I complete forgot the second dessert, belting down the likker!
>
> Jack Grapa

Our local liquor stores don't carry Grapa, so I've never tried it. :-)
Where would one purchase that?

If it tastes as bad as Saki, they can keep it. :-P

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

Thanks everyone for the replies.

I just had another brainstorm. Bunacalda (sp?)!!

I'll fatten everyone up! Mark my words!

"Nancy Howells" > wrote in message
...
> Not to follow up to myself, but another thought occurred to me regarding
> dessert: a purchased (or homemade if you're up to it) pannetone. It's
> the traditional Christmas dessert for some regions of Italy anyway.

What's pannetone?

Our Italian bakery moved away to another town awhile back, so I'd end up
making it myself most likely.

;-)

Chris >, de ses doigts volubiles, effleura le
clavier pour y déposer les douces paroles suivantes:
> "Nancy Howells" > wrote in message
> ...
>> Not to follow up to myself, but another thought occurred to me
>> regarding dessert: a purchased (or homemade if you're up to it)
>> pannetone. It's the traditional Christmas dessert for some regions
>> of Italy anyway.
>
> What's pannetone?
>
> Our Italian bakery moved away to another town awhile back, so I'd end
> up making it myself most likely.
>
> ;-)

http://www.cooksrecipes.com/bread/panettone_recipe.html


Hope this helps...


Isabelle
--
Try a slice of Panettone, toasted, with a little butter and, why not,
jam.... Heaven on Earth......

"Isabelle Moreaux" > wrote in message
...
> http://www.cooksrecipes.com/bread/panettone_recipe.html
>
>
> Hope this helps...
>
>
> Isabelle

Thanks! ;-)

Chris wrote:
> Well, had my fill of turkey on Thanksgiving, so I've been pondering what to
> serve for Christmas dinner. I'll be cooking for my mother, so it's decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed the
> main course down on pasta.
>
> What else should I be working on? Need ideas here, people.
>
> ;-)
>
>


How about a ricotta cheesecake with bits of candied lemon?

"Chris" > wrote in message
...
: Well, had my fill of turkey on Thanksgiving, so I've been
pondering what to
: serve for Christmas dinner. I'll be cooking for my mother, so
it's decided
: that I'll make chicken parmesan from scratch. Not bad,
however, what to go
: with it? And, what's for dessert?
:
: Looking to go Italian all the way, if possible.
:
: So far all I've got is my sauce, chicken, batter, parmesan, and
will bed the
: main course down on pasta.
:
: What else should I be working on? Need ideas here, people.
:
: ;-)
: ======

Here are my thoughts. I hope they're of help to you.
Cyndi
<Remove a "b" to reply>


Soup*

Antipasta tray (marinated vegetables, rolled up slices of meat,
and a variety of olives)

Cooked baby carrots drizzed with honey and butter (I also like a
little 5-Spice powder sprinkled on them during cooking), and
garnished with minced parsley.

Cooked yellow and green (zucchini) squash.

Tiramisu for dessert*
and/or Cannoli*


Olive Garden Toscana Soup Serves: 5

1 1/2 cup Spicy Sausage Links -- 12 Links
2 Med Potatoes -- Cubed
3/4 cup Onions -- Diced
5 Pieces Bacon
1 1/4 Tsp Minced Garlic
2 cup Kale Leaves -- Cut In Half, Then Sliced
2 Tbsp Chicken Base
1 Qt Water
1/3 cup Heavy Whipping Cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan
and bake for 25 minutes, or until done; cut into half lengthwise,
then cut at an angle into 1/2 inch slices. Place onions and bacon
in a large saucepan and cook over medium heat until onions are
almost clear. Add garlic and cook an additional 1 minute. Add
chicken base, water and potatoes, simmer 15 minutes. Add sausage,
kale and cream. Simmer 4 minutes and serve.

Per one cup serving: 265 calories, 17 g carbs, 10 g protein, 18
gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.

>From Sonia Borges, guest relations for Olive Garden Italian
Restaurant.



TIRAMISU

Cake:
1/4 c Butter
1/4 c Milk
2 Eggs
3/4 c Sugar
3/4 c Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Vanilla
3/4 c hot STRONG Coffee
1 TBSP sugar

Topping:
8 oz Cream Cheese, softened
8 oz Mascarpone Cheese
1/3 c powdered Sugar
2 TBSP Marsala wine or Dark Rum
2 c Whipping Cream
Grated semi-sweet Chocolate (1/2 oz)

Heat oven to 375 F. Spray 13 x 9 pan with nonstick cooking
spray. In small saucepan or 2-cup micro-safe measuring cup, heat
butter and milk until steaming hot (about 1 minute on HIGH).

Meanwhile, in large bowl, beat eggs at high speed until light.
Gradually beat in 3/4 c sugar; beat an additional 2 minutes.

Lightly spoon flour into measuring cup; level off. Add flour,
baking powder, salt, vanilla, and hot milk mixture; beat at low
speed until smooth. Pour into sprayed pan.

Bake at 375 F. for 14-16 minutes or until cake springs back when
touched lightly in center. In 1-cup measuring cup, combine
coffee and 1 TBSP sugar; mix well. Drizzle over warm cake. Cool
30 minutes or until completely cool.

In large bowl, combine cream cheese and mascarpone cheese; beat
at medium speed until smooth and creamy. Beat in powdered sugar
and wine. Set aside.

In another large bowl, beat whipping cream until stiff peaks
form. Fold into cream cheese mixture until combined. Spread
evenly on cake. Sprinkle grated chocolate over top of cake.
Cover; refrigerate at least 4 hours or overnight. To serve, cut
into squares. Store in refrigerator.

15 Servings @ 350 cal (240 are fat); 4 g protein, 21 g carbs ( 20
% Vitamin A, 8 % Calcium and 4 % Iron)



From Epicurious Archive...
traditional cannoli filling

For the filling you need fresh ricotta (250
grams,to be passed through a sieve), powdered
sugar 150 grams), candied orange and cedar
peel cut into tiny pieces ( 30 grams), candied
cherries (30 grams, to be cut in half and
placed at each end of the cannoli) , bitter
chocolate (1 tablespoon) and/or chocolate
pieces, orange water or other liqueur (1
tablespoon). Mix very well and refrigerate
while you prepare the shells

Thanks alot! )

I've tried tiramisu before, so I'd atleast be familiar with the preps.

Sounds like a great idea.

Do you think I could make this into a casserole (thicken it with flour?)
I've got 20 people coming for Christmas dinner - mix of non-poultry and
vegetarian. I was thinking I could substitute the sausage links with Polish
sausage ( Polish mother in law who doesn't eat poultry). Also have seen
great recipes on this newsgroup. Is it cool to pass them on to family
(husband's family) and suggest they bring them. Would Miss Manners ok
that??? ........and what exactly is kale?
Elaine

> Olive Garden Toscana Soup Serves: 5
>
> 1 1/2 cup Spicy Sausage Links -- 12 Links
> 2 Med Potatoes -- Cubed
> 3/4 cup Onions -- Diced
> 5 Pieces Bacon
> 1 1/4 Tsp Minced Garlic
> 2 cup Kale Leaves -- Cut In Half, Then Sliced
> 2 Tbsp Chicken Base
> 1 Qt Water
> 1/3 cup Heavy Whipping Cream
>
> Preheat oven to 300 degrees. Place sausage links onto a sheet pan
> and bake for 25 minutes, or until done; cut into half lengthwise,
> then cut at an angle into 1/2 inch slices. Place onions and bacon
> in a large saucepan and cook over medium heat until onions are
> almost clear. Add garlic and cook an additional 1 minute. Add
> chicken base, water and potatoes, simmer 15 minutes. Add sausage,
> kale and cream. Simmer 4 minutes and serve.
>
>

Tiramisu? I have lots of recipes if you want them to decide which to go
with.

"Chris" > wrote in message
...
> Well, had my fill of turkey on Thanksgiving, so I've been pondering what
to
> serve for Christmas dinner. I'll be cooking for my mother, so it's
decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to
go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed
the
> main course down on pasta.
>
> What else should I be working on? Need ideas here, people.
>
> ;-)
>
>

>I've been pondering what to
>serve for Christmas dinner.

>Looking to go Italian all the way, if possible

Sear and bake two entire farmed salmon filets. Serve with angel hair.

Yes! If no one else wants them, I'd certainly like to see some recommended
variations.

Donna

"LIMEYNO1" > wrote in message
...
> Tiramisu? I have lots of recipes if you want them to decide which to go
> with.
>
> "Chris" > wrote in message
> ...
> > Well, had my fill of turkey on Thanksgiving, so I've been pondering what
> to
> > serve for Christmas dinner. I'll be cooking for my mother, so it's
> decided
> > that I'll make chicken parmesan from scratch. Not bad, however, what to
> go
> > with it? And, what's for dessert?
> >
> > Looking to go Italian all the way, if possible.
> >
> > So far all I've got is my sauce, chicken, batter, parmesan, and will bed
> the
> > main course down on pasta.
> >
> > What else should I be working on? Need ideas here, people.
> >
> > ;-)
> >
> >
>
>

"elaine" > wrote in message
news:3fde3f61_2@aeinews....
: Do you think I could make this into a casserole (thicken it
with flour?)
: I've got 20 people coming for Christmas dinner - mix of
non-poultry and
: vegetarian. I was thinking I could substitute the sausage
links with Polish
: sausage ( Polish mother in law who doesn't eat poultry). Also
have seen
: great recipes on this newsgroup. Is it cool to pass them on to
family
: (husband's family) and suggest they bring them. Would Miss
Manners ok
: that??? ........and what exactly is kale?
: Elaine
: ====

Well.... I guess you could try to casserole it. My guess as to
how to do it would be to reduce the amount of water. "Kale" is a
green leaf vegetable. It's sturdier (?!) than most greens like
spinach or mustard greens (hmmm, mustard greens would be nice
*IF* you make sure all of the sand/grit is washed out).

Passing on recipes, as long as you include who and where it came
from, should be perfectly fine.

Have a great one Elaine!

--
Cyndi
<Remove a "b" to reply>
















: > Olive Garden Toscana Soup Serves: 5
: >
: > 1 1/2 cup Spicy Sausage Links -- 12 Links
: > 2 Med Potatoes -- Cubed
: > 3/4 cup Onions -- Diced
: > 5 Pieces Bacon
: > 1 1/4 Tsp Minced Garlic
: > 2 cup Kale Leaves -- Cut In Half, Then Sliced
: > 2 Tbsp Chicken Base
: > 1 Qt Water
: > 1/3 cup Heavy Whipping Cream
: >
: > Preheat oven to 300 degrees. Place sausage links onto a sheet
pan
: > and bake for 25 minutes, or until done; cut into half
lengthwise,
: > then cut at an angle into 1/2 inch slices. Place onions and
bacon
: > in a large saucepan and cook over medium heat until onions
are
: > almost clear. Add garlic and cook an additional 1 minute. Add
: > chicken base, water and potatoes, simmer 15 minutes. Add
sausage,
: > kale and cream. Simmer 4 minutes and serve.
: >
: >
:
:

"Rick & Cyndi" > wrote in message
news:J2qDb.556531$Tr4.1506841@attbi_s03...

> From Epicurious Archive...
> traditional cannoli filling
>
> For the filling you need fresh ricotta (250 grams, to
> be passed through a sieve), powdered sugar 150
> grams), candied orange and cedar peel cut into tiny
> pieces ( 30 grams), candied cherries (30 grams, to
> be cut in half and placed at each end of the cannoli),
> bitter chocolate (1 tablespoon) and/or chocolate
> pieces, orange water or other liqueur (1 tablespoon).
> Mix very well and refrigerate while you prepare the shells.

Err ... *cedar* peel? Should that be citron or is this something I
haven't heard about before?
-j

"Chris" > wrote in message m>...
> Looking to go Italian all the way, if possible.
>
> ;-)

Boy, you could go anywhere from there.

Is it going to be Christmas day? Because there's the whole fish based
Christmas eve dinner (seven kinds of fish, I think. This topic shows
up here every year, so you'll find lots of info if you google.)

Mario Batalli has lots of info on this subject, and has appeared on
Marth Stewart's show several times. You'll probably find info both at
the food network site and Martha Stewart onlin. Yes, I invoked the
name of the beast in a Christmas thread. The apocaplypse is upon us.

Second the reccomendation for pannetone. You can find it at all sorts
of Itallian markets and at gourmet stores. I think Costplus world
market has them, if you have one of those in your area. You could
probably talk a poster here into mailing you one.

Good luck and enjoy. Remember that Itallian food is fiercely
regional, and that Itallian American food is a whole 'nother animal.
Don't be discouraged, just find some good things to eat and enjoy.

Greg Zywicki

Chris a écrit :

> Well, had my fill of turkey on Thanksgiving, so I've been pondering what to
> serve for Christmas dinner. I'll be cooking for my mother, so it's decided
> that I'll make chicken parmesan from scratch. Not bad, however, what to go
> with it? And, what's for dessert?
>
> Looking to go Italian all the way, if possible.
>
> So far all I've got is my sauce, chicken, batter, parmesan, and will bed the
> main course down on pasta.

Well, if you want to make real Italian, serve pasta with a sauce *before* the
chicken, and serve the chicken with a vegetable (leaf spinach seasoned with
lemon juice and olive oil, perhaps?). Pasta is never a side dish in Italy.

Nathalie in Switzerland

"Chris" > wrote:
>
>Looking to go Italian all the way, if possible.

Easy, don't bathe.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> "Chris" > wrote:
> >
> >Looking to go Italian all the way, if possible.
>
> Easy, don't bathe.

Go soak your head, ******.