We served prime rib for son's birthday in October and I can't bear to
face another huge hunk of red meat so soon. Turkey is out, once a
year is all I can stand and Thanksgiving is turkey day. That leaves
ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
and how they decide to rotate their spouse's families in. In the mean
time, I'm wondering what I'll do for the "other" meal and this popped
up.

http://www.buzzfeed.com/erinlarosa/u...christmas-food

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> We served prime rib for son's birthday in October and I can't bear to
> face another huge hunk of red meat so soon. Turkey is out, once a
> year is all I can stand and Thanksgiving is turkey day. That leaves
> ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> and how they decide to rotate their spouse's families in. In the mean
> time, I'm wondering what I'll do for the "other" meal and this popped
> up.
>
> http://www.buzzfeed.com/erinlarosa/u...christmas-food

MMm I think we all ought to join them) TBH I often wondered about
Thanksgiving and Christmas being so close and the turkey thing.

Some good things on the site, thanks for posting it)

--
http://www.helpforheroes.org.uk/shop/

On Mon, 9 Dec 2013 18:05:53 -0000, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> >
> > We served prime rib for son's birthday in October and I can't bear to
> > face another huge hunk of red meat so soon. Turkey is out, once a
> > year is all I can stand and Thanksgiving is turkey day. That leaves
> > ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> > I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> > and how they decide to rotate their spouse's families in. In the mean
> > time, I'm wondering what I'll do for the "other" meal and this popped
> > up.
> >
> > http://www.buzzfeed.com/erinlarosa/u...christmas-food
>
> MMm I think we all ought to join them) TBH I often wondered about
> Thanksgiving and Christmas being so close and the turkey thing.
>
I had to do it as a kid, but when I'm in charge of the menu - no
turkey at Christmas for me!

> Some good things on the site, thanks for posting it)

YVW

--
Food is an important part of a balanced diet.

On Mon, 09 Dec 2013 14:01:43 -0800, Christine Dabney
> wrote:

> On Mon, 09 Dec 2013 09:58:04 -0800, sf > wrote:
>
> >
> >We served prime rib for son's birthday in October and I can't bear to
> >face another huge hunk of red meat so soon. Turkey is out, once a
> >year is all I can stand and Thanksgiving is turkey day. That leaves
> >ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> >I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> >and how they decide to rotate their spouse's families in. In the mean
> >time, I'm wondering what I'll do for the "other" meal and this popped
> >up.
> >
>
> What about pork? Pork is often a celebration dish in some parts of
> the world. A crown roast of pork can be mighty good,

I briefly considered it, but I don't cook pork roasts (unless it's a
butt)... ever. It's too easy to turn modern pork into shoe leather
and the fancy stuff is too expensive in that amount.

> as well as a leg of fresh ham.

Thanks, but Fresh ham is off the table - I'd rather have a cured ham.
>
> Christine
> >http://www.buzzfeed.com/erinlarosa/u...christmas-food


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> We served prime rib for son's birthday in October and I can't bear to
> face another huge hunk of red meat so soon. Turkey is out, once a
> year is all I can stand and Thanksgiving is turkey day. That leaves
> ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> and how they decide to rotate their spouse's families in. In the mean
> time, I'm wondering what I'll do for the "other" meal and this popped
> up.
>
> http://www.buzzfeed.com/erinlarosa/u...christmas-food

I only know what I won't be doing and that's the garlic shrimp pasta.

On 2013-12-09 5:26 PM, sf wrote:

>>
>> What about pork? Pork is often a celebration dish in some parts of
>> the world. A crown roast of pork can be mighty good,
>
> I briefly considered it, but I don't cook pork roasts (unless it's a
> butt)... ever. It's too easy to turn modern pork into shoe leather
> and the fancy stuff is too expensive in that amount.

I have not cooked a pork roast for many years. First of all, I agree
about modern pork. When I was a kid I loved roast pork, but the stuff
they sell these days is crap. I was reintroduced to pork when we
visited with my niece when she was living in Estonia. She served it and
commented that it was so much better than Canadian pork these days, that
it was more like the stuff she remembered from her childhood. It was
good. I since hooked up with the local Dutch butcher and his pork is
excellent.


The other reason is the leftovers. I usually make a curry with leftover
lamb, and I have no problem finding ways to eat leftover beef. I have
never found any recipes for leftover roast pork that I would want to buy
a roast, knowing there will be leftovers.

And... it is not a good roast unless it is big.

BTW... I know I am not supposed to eat crackling, but does anyone sell
roast pork with the crackling?

As for ham... I eat it when it is served to me, and about once every
month or two I get some sliced ham for sandwiches. In the 40 years that
we have been married I have bought ham steaks maybe a half dozen times.
I don't think my wife has ever bought them. It is nothing dietary or
religious. It is just that neither of us is really interested in ham,
not when there are so many other good meats.

That being said, I often buy smoked ham hocks that I use for soups.

On Mon, 09 Dec 2013 15:01:11 -0800, Christine Dabney
> wrote:

> On Mon, 09 Dec 2013 14:26:18 -0800, sf > wrote:
>
> >I briefly considered it, but I don't cook pork roasts (unless it's a
> >butt)... ever. It's too easy to turn modern pork into shoe leather
> >and the fancy stuff is too expensive in that amount.
>
> A few Christmases ago, I made this dish from Eric Ripert. Marvelous.
> It turned out well.
> http://www.aveceric.com/roasted-pork...-sage-pan-jus/
>
> It definitely wasn't shoe leather...
>
Thanks, Chris - you know how much I liked the Zuni Cafe porchetta, so
I'll probably like this recipe too. Pinning it for later.

--
Food is an important part of a balanced diet.

Dinner will be Christmas day. We will definitely have ham; I haven't
decided much else. I'm trying to narrow big meals down to lots of a few
choices rather than a little of many choices. Breakfast is always pigs in
blankets and cinnamon rolls.

Tara

Eating out, cozy Italian joint, Maine lobster tail plus choice of the menu. No price quoted, but it's only money. I'm just glad they choose to open.

On Monday, December 9, 2013 9:58:04 AM UTC-8, sf wrote:



Since Christmas is on a Wednesday and I have to work on Thu and Fri, I think I'll just skip big cooking and stay home and veg out for the day.

I may do a roast of beef, or a ham, or a pork roast on Sunday the 22nd so I'll have lunches and stuff for the week but I'm not inviting people over or going anywhere this year.

I'm not even bummed out about it, I'll enjoy a lazy day.

On 12/9/2013 4:25 PM, sf wrote:
> On Mon, 09 Dec 2013 15:01:11 -0800, Christine Dabney
> > wrote:
>
>> On Mon, 09 Dec 2013 14:26:18 -0800, sf > wrote:
>>
>>> I briefly considered it, but I don't cook pork roasts (unless it's a
>>> butt)... ever. It's too easy to turn modern pork into shoe leather
>>> and the fancy stuff is too expensive in that amount.
>>
>> A few Christmases ago, I made this dish from Eric Ripert. Marvelous.
>> It turned out well.
>> http://www.aveceric.com/roasted-pork...-sage-pan-jus/
>>
>> It definitely wasn't shoe leather...
>>
> Thanks, Chris - you know how much I liked the Zuni Cafe porchetta, so
> I'll probably like this recipe too. Pinning it for later.
>


Ditto, I grabbed that one as well, yum.

On 12/9/13 5:01 PM, Christine Dabney wrote:
> .... A crown roast of pork can be mighty good, as well as a
> leg of fresh ham.

I just don't understand how a crown roast of pork can become a leg of
fresh ham.

-- Larry

I'll be making tourtière (Canadian pork pie). We'll also have ham, au gratin potatoes, roasted root vegetables, plus plenty of finger foods to nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki chicken wings, crab and cream cheese dip, etc. We snack on finger foods on Chritsmas Eve and earlier in the day on Christmas Day, then the larger meal that night. My brother-in-law will bring cranberry wine from Maine and we'll also have egg nog.

On 2013-12-09 17:58:04 +0000, sf said:

> We served prime rib for son's birthday in October and I can't bear to
> face another huge hunk of red meat so soon. Turkey is out, once a
> year is all I can stand and Thanksgiving is turkey day. That leaves
> ham and lamb.

And what of the king of meats--duck? I've never had a goose, and I
understand they can be had with some advance notice.

> Lamb is my Easter meal, so ham it is... not sure if I'll serve it
> Christmas Eve or Christmas Day - plans depend on my kids and how they
> decide to rotate their spouse's families in. In the mean time, I'm
> wondering what I'll do for the "other" meal and this popped up.

On 2013-12-09 22:40:34 +0000, Dave Smith said:

> On 2013-12-09 5:26 PM, sf wrote:
>
>>>
>>> What about pork? Pork is often a celebration dish in some parts of
>>> the world. A crown roast of pork can be mighty good,
>>
>> I briefly considered it, but I don't cook pork roasts (unless it's a
>> butt)... ever. It's too easy to turn modern pork into shoe leather
>> and the fancy stuff is too expensive in that amount.
>
> I have not cooked a pork roast for many years. First of all, I agree
> about modern pork. When I was a kid I loved roast pork, but the stuff
> they sell these days is crap. I was reintroduced to pork when we
> visited with my niece when she was living in Estonia. She served it and
> commented that it was so much better than Canadian pork these days,
> that it was more like the stuff she remembered from her childhood. It
> was good. I since hooked up with the local Dutch butcher and his pork
> is excellent.
>
>
> The other reason is the leftovers. I usually make a curry with leftover
> lamb, and I have no problem finding ways to eat leftover beef. I have
> never found any recipes for leftover roast pork that I would want to
> buy a roast, knowing there will be leftovers.
>
> And... it is not a good roast unless it is big.
>
> BTW... I know I am not supposed to eat crackling, but does anyone sell
> roast pork with the crackling?
>
> As for ham... I eat it when it is served to me, and about once every
> month or two I get some sliced ham for sandwiches. In the 40 years that
> we have been married I have bought ham steaks maybe a half dozen times.
> I don't think my wife has ever bought them. It is nothing dietary or
> religious. It is just that neither of us is really interested in ham,
> not when there are so many other good meats.
>
> That being said, I often buy smoked ham hocks that I use for soups.

We had roast pork last night which was smoked at a local restaurant
that has a very curious menu and is gaining a boatload of buzz, Arc. (
http://www.arcrestaurant.com )

It was smoked and it completely amazed us. I know have roast pork on
my "to learn" list.

On 2013-12-10 01:18:36 +0000, said:

> I'll be making tourtière (Canadian pork pie). We'll also have ham, au
> gratin potatoes, roasted root vegetables, plus plenty of finger foods
> to nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki
> chicken wings, crab and cream cheese dip, etc. We snack on finger
> foods on Chritsmas Eve and earlier in the day on Christmas Day, then
> the larger meal that night. My brother-in-law will bring cranberry
> wine from Maine and we'll also have egg nog.

Sounds really tasty!

On 12/9/2013 8:00 PM, pltrgyst wrote:
> On 12/9/13 5:01 PM, Christine Dabney wrote:
>> .... A crown roast of pork can be mighty good, as well as a
>> leg of fresh ham.
>
> I just don't understand how a crown roast of pork can become a leg of
> fresh ham.
>
> -- Larry
>
>
Depends on how you set the oven.

On Mon, 09 Dec 2013 20:00:18 -0500, pltrgyst > wrote:

> On 12/9/13 5:01 PM, Christine Dabney wrote:
> > .... A crown roast of pork can be mighty good, as well as a
> > leg of fresh ham.
>
> I just don't understand how a crown roast of pork can become a leg of
> fresh ham.
>

I understood what she meant.

Note: Yet example of lame humor that comes across as snark and another
reason why more people don't participate in rfc.

--
Food is an important part of a balanced diet.

On 10 Dec 2013 00:17:54 GMT, Wayne Boatwright
> wrote:

> We've decided to go out for Christmas Day dinner rather than cook,
> primarily because it's in the middle of the week and we don't want to
> take vacation time. The restaurant we'll go to will have both turkey
> and ham dinners that day. David will opt for turkey and I will most
> definitely have ham.
>
> We don't generally have a Chistmas Eve dinner, but rather just nosh
> on favorite appetizer/snack and dessert items.

So glad you mentioned ham! I want to serve in for one of my Christmas
meals, what is your favorite way to make it?

--
Food is an important part of a balanced diet.

On Mon, 09 Dec 2013 18:23:37 -0600, Tara >
wrote:

> Dinner will be Christmas day. We will definitely have ham; I haven't
> decided much else.

How are you preparing the ham? Applesauce mixed with powdered mustard
(mentioned in another thread) is appealing to me at the moment. I
would add some spice to it, maybe cinnamon, all-spice or cloves.

As far as sides.... I love cheese with ham and pork, so I make cheese
souffle or mac & cheese to go with them.

Here are some other ideas for you... although I may have tried similar
recipes, most are untried by me - but they sound delicious... so treat
them as ideas not as a roadmap to follow.

http://food52.com/recipes/19045-carr...amore#comments
http://tsgcookin.com/2013/11/roasted...h-fresh-herbs/
http://www.skinnytaste.com/2008/05/g...ple-2-pts.html
http://www.marthastewart.com/315062/...cabbage-wedges (I use
garlic)
http://www.closetcooking.com/2008/10/corn-pudding.html

The sweet potato salad here sounds good to me, but you might not want
to go that far without a tex-mex theme.
<http://www.marthastewart.com/313629/roasted-pork-loin-with-black-bean-and-sw?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=275033&slide=313629&center=276955>



--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> We served prime rib for son's birthday in October and I can't bear to
> face another huge hunk of red meat so soon. Turkey is out, once a
> year is all I can stand and Thanksgiving is turkey day. That leaves
> ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> and how they decide to rotate their spouse's families in. In the mean
> time, I'm wondering what I'll do for the "other" meal and this popped
> up.
>
> http://www.buzzfeed.com/erinlarosa/u...christmas-food
>
> --
> Food is an important part of a balanced diet.

We had turkey for Thanksgiving and prime rib the day after. Both were very
good, but...like you, I want something different for Christmas and hope to
get some ideas. I might like to try my hand at making tamales for one of the
days, but never have made them.

Cheri

"Cheri" > wrote in message
...

> We had turkey for Thanksgiving and prime rib the day after. Both were very
> good, but...like you, I want something different for Christmas and hope to
> get some ideas. I might like to try my hand at making tamales for one of
> the days, but never have made them.

I got Tamales from Texas Tamales last year. My mom refused to eat them and
Angela was less than thrilled to try. She hated them as did my husband. I
loved mine but hated the chili that came with. I had to mail order them but
I can buy them locally now so I have some in the freezer. I just keep
forgetting to eat them.

Our family often goes out on Christmas Eve. Last year we took my mom out
for Mexican for lunch and Chinese for dinner but more and more places are
opting to close then.

If we do stay home I will likely make a cake only because I bought a mix for
Angela's science project but then she wound up making the white blood cell
from a butterhorn instead.

No clue what I'll make other than that. Husband is technically not supposed
to have meat then.

> wrote in message
...
> I'll be making tourtière (Canadian pork pie). We'll also have ham, au
> gratin potatoes, roasted root vegetables, plus plenty of finger foods to
> nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki
> chicken wings, crab and cream cheese dip, etc. We snack on finger foods
> on Chritsmas Eve and earlier in the day on Christmas Day, then the larger
> meal that night. My brother-in-law will bring cranberry wine from Maine
> and we'll also have egg nog.


Well you certainly won't go hungry)

--
http://www.helpforheroes.org.uk/shop/

On 12/10/2013 12:21 PM, sf wrote:
> Christmas has traditional tamales... my ex-niece in law would cook a
> whole turkey in mole sauce and serve tamales made with a variety of
> fillings, but she told me corn (the corn permeated the masa and it was
> kind of sweet) was traditional for Christmas - at least in her family.

When I still lived in west TN I finally ventured into a Mexican market.
(I hate going into those places because no one speaks English and I
don't speak Spanish. I asked if they had tamales. They sold me some
frozen tamales... okay, I hadn't yet worked up to making them from
scratch.) Well, they were corn tamales... the corn wasn't in the masa,
it was the filling with some sort of cheese (queso blanco? oaxaca?).
But the tamales were sickly sweet. Absolutely not what I was looking for!

I gather the small Mexican market on St. Helena makes fresh tamales (as
best as I can understand them) but you have to get there at the right
time of day. Again, no one speaks English. I do go in there
occasionally to buy a can of menudo. I'd try making menudo myself if I
could find honeycomb tripe.

Jill

On 10 Dec 2013 15:10:33 GMT, Wayne Boatwright
> wrote:

> If I bake a ham, I
> always make my own version of a raisin/cumberland sauce to be served
> hot in a gravy boat. If you'd like the sauce recipe, I'll be glad to
> post it.

I bet that's similar to the raisin sauce Gary likes, would you please
post your version? I did find this at Serious Eats (the idea of using
cranberries instead of currants is appealing):

And while there is no one true recipe for Cumberland, it always has at
least the following:

- Red currants, either in jelly or syrup or as whole fruits. You can
substitute other tart red fruit, however, and I’ve used cranberries,
highbush cranberries, lingonberries and even raspberries with good
results.

- Red wine or Port. No substitute, so if you cannot use alcohol in
your cooking, you are out of luck. You can make a facsimile of
Cumberland without wine, but it will not be the same sauce.
Citrus. Most recipes have either lemon or orange zest plus some juice,
too. If you can ever get your hands on bitter Seville oranges, they
are what was historically used.

- Meat stock. As we just saw, the oldest versions of Cumberland don’t
have this, but the addition of meat stock — especially demi-glace or
glace de viande – adds a lot to the flavor. If you don’t have demi,
use regular stock and boil it down. Only be very careful about any
other salt in the sauce, as the boiled-down stock will get very salty.

- Spices. English dry mustard (Coleman’s) is almost always used, and
so is freshly ground black pepper. And I mean freshly ground: It makes
a difference in this case, as black pepper is one of the primary
flavors in this sauce. A lot of recipes also add a pinch of cayenne
pepper. This might sound modern, but keep in mind that cayenne starts
appearing in European food as early as the 1600s. The iconic French
chef Auguste Escoffier added ground ginger to his version of
Cumberland.

--
Food is an important part of a balanced diet.

pltrgyst wrote:
>Christine Dabney wrote:
>
>>A crown roast of pork can be mighty good, as well as a leg of fresh ham.
>>
>> I just don't understand how a crown roast of pork can become a leg of
>> fresh ham.

That's because you're an illiterate *******.

On Tue, 10 Dec 2013 12:45:24 -0500, jmcquown >
wrote:

> On 12/10/2013 12:21 PM, sf wrote:
> > Christmas has traditional tamales... my ex-niece in law would cook a
> > whole turkey in mole sauce and serve tamales made with a variety of
> > fillings, but she told me corn (the corn permeated the masa and it was
> > kind of sweet) was traditional for Christmas - at least in her family.
>
> When I still lived in west TN I finally ventured into a Mexican market.
> (I hate going into those places because no one speaks English and I
> don't speak Spanish. I asked if they had tamales. They sold me some
> frozen tamales... okay, I hadn't yet worked up to making them from
> scratch.) Well, they were corn tamales... the corn wasn't in the masa,
> it was the filling with some sort of cheese (queso blanco? oaxaca?).
> But the tamales were sickly sweet. Absolutely not what I was looking for!
>
> I gather the small Mexican market on St. Helena makes fresh tamales (as
> best as I can understand them) but you have to get there at the right
> time of day.

That's so true. When they have fresh tamales and they are delicious,
everyone buys them and they run out fast. We accompanied our kids to
cut down Christmas trees with their families and the farm they go to
sells homemade tamales... the man said he brought 800 that day and I
bet they were sold out by noon. People tailgate these days when they
cut their trees! Who knew? I was glad I ordered an extra half dozen
so I would have some to bring home.

--
Food is an important part of a balanced diet.

On 12/10/2013 1:42 PM, sf wrote:
> On Tue, 10 Dec 2013 12:45:24 -0500, jmcquown >
> wrote:
>
>> I gather the small Mexican market on St. Helena makes fresh tamales (as
>> best as I can understand them) but you have to get there at the right
>> time of day.
>
> That's so true. When they have fresh tamales and they are delicious,
> everyone buys them and they run out fast. We accompanied our kids to
> cut down Christmas trees with their families and the farm they go to
> sells homemade tamales... the man said he brought 800 that day and I
> bet they were sold out by noon. People tailgate these days when they
> cut their trees! Who knew? I was glad I ordered an extra half dozen
> so I would have some to bring home.
>
How neat! I can't quite imagine a Christmas tree farm selling tamales
but hey, why not?

Jill

"Ophelia" wrote:
>>SockmonkeyNH wrote:
>>
>> I'll be making tourtière (Canadian pork pie). We'll also have ham, au
>> gratin potatoes, roasted root vegetables, plus plenty of finger foods to
>> nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki
>> chicken wings, crab and cream cheese dip, etc. We snack on finger foods
>> on Chritsmas Eve and earlier in the day on Christmas Day, then the larger
>> meal that night. My brother-in-law will bring cranberry wine from Maine
>> and we'll also have egg nog.
>
>Well you certainly won't go hungry)

For Christmas I almost always roast a fresh ham.
http://i42.tinypic.com/30d8aqq.jpg
I'll probably bake another Bundt cake:
http://i40.tinypic.com/2cnaxq8.jpg

It would never occur to me to expose myself to win a gal's heart, I
cook!

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>>SockmonkeyNH wrote:
>>>
>>> I'll be making tourtière (Canadian pork pie). We'll also have ham, au
>>> gratin potatoes, roasted root vegetables, plus plenty of finger foods to
>>> nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki
>>> chicken wings, crab and cream cheese dip, etc. We snack on finger foods
>>> on Chritsmas Eve and earlier in the day on Christmas Day, then the
>>> larger
>>> meal that night. My brother-in-law will bring cranberry wine from Maine
>>> and we'll also have egg nog.
>>
>>Well you certainly won't go hungry)
>
> For Christmas I almost always roast a fresh ham.
> http://i42.tinypic.com/30d8aqq.jpg
> I'll probably bake another Bundt cake:
> http://i40.tinypic.com/2cnaxq8.jpg
>
> It would never occur to me to expose myself to win a gal's heart, I
> cook!

Of course not! Just wave that Bundt cake around!!

--
http://www.helpforheroes.org.uk/shop/

On 12/10/2013 2:03 PM, Brooklyn1 wrote:
> "Ophelia" wrote:
>>> SockmonkeyNH wrote:
>>>
>>> I'll be making tourtière (Canadian pork pie). We'll also have ham, au
>>> gratin potatoes, roasted root vegetables, plus plenty of finger foods to
>>> nibble during the day. Crab Rangoon, Hawaiian meatballs, teriyaki
>>> chicken wings, crab and cream cheese dip, etc. We snack on finger foods
>>> on Chritsmas Eve and earlier in the day on Christmas Day, then the larger
>>> meal that night. My brother-in-law will bring cranberry wine from Maine
>>> and we'll also have egg nog.
>>
>> Well you certainly won't go hungry)
>
> For Christmas I almost always roast a fresh ham.
> http://i42.tinypic.com/30d8aqq.jpg
> I'll probably bake another Bundt cake:
> http://i40.tinypic.com/2cnaxq8.jpg
>
> It would never occur to me to expose myself to win a gal's heart, I
> cook!
>
If you're referring to what happened to me (the guy who exposed himself
as a first class DICK!), winning my heart wasn't what he had in mind. LOL

Right now I have no idea what I'll make for Christmas. I still have
some bay scallops in the freezer. I've been thinking about scallops in
cream sauce with fettucini for quite a while now. I'll have to look
through some of my cookbooks. I know I've made something similar with
sea scallops. I'll find a green veggie to serve with it.

Jill

On 10 Dec 2013 20:02:52 GMT, Wayne Boatwright
> wrote:

> I love what you posted about Cumberland Sauce. That's to keep!

YVW!
>
> Here's what I do...
>
> 1 c Brown sugar, firmly packed
> 1/2 c red wine or hot water
> 1 c Seedless raisins or dried currants (or a mix of both)
> 2 tb Butter
> 4 tb Cider vinegar
> 1 1/2 ts Worcestershire sauce
> 1/2 ts Salt
> 1/48 ts Black pepper, freshly ground
> 1 ts dry mustard
> 1/4 ts Ground cloves
> 1/8 ts Mace
> 1 c Currant jelly
>
> Simmer the brown sugar and water together for 5 minutes, stirring until
> sugar is dissolved. Add all remaining ingredients, and cook until
> jelly dissolves. Simmer an additional 10 minutes. May be made in
> advance and kept refrigerated until ready for use. Reheat slowly until
> simmering.
>
> (If I use both raisins and dried currants, I use white raisins.)
>
> I've been making this since 1994.
>
Thanks, copied and saved.

--
Food is an important part of a balanced diet.

On Tue, 10 Dec 2013 13:39:59 -0700, "Pearl F. Buck"
> wrote:

> I have to add that any prepared chile sauce should be the Hatch brand,
> period.
>
> http://www.hatchmexicanfood.com/

We don't get much Hatch up here, but it's getting better and I buy it
when I stumble across it. I know there was no canned Hatch anything
in the Mexican section when I bought several new products the other
day.
>
> Almost all others are pretenders, including Rick Bayless new sauce in
> pouch offering:
>
>
> http://www.fronterafiesta.com/store/...da-sauce/27-98
>
> But to be fair, it ain't bad either ;-)
>
> So then, pyrex cup tamales?!?!?
>
> Heresy.

I know, I know. But they are perfect for the lazy who tamales FAST
and that would be me.
>
> But an interesting appetizer if one were to find very small ramekins and
> top with melted queso blanco...
>
> Clearly you are a tamale person, que bueno.
>
>
Si si and gracias, senior!

--
Food is an important part of a balanced diet.

On 12/10/2013 2:33 PM, sf wrote:
> On Tue, 10 Dec 2013 13:39:59 -0700, "Pearl F. Buck"
> > wrote:
>
>> I have to add that any prepared chile sauce should be the Hatch brand,
>> period.
>>
>> http://www.hatchmexicanfood.com/
>
> We don't get much Hatch up here, but it's getting better and I buy it
> when I stumble across it. I know there was no canned Hatch anything
> in the Mexican section when I bought several new products the other
> day.

You can order some at:

http://www.shop.hatchmexicanfood.com...1?categoryId=7

You will have no regrets.
>>
>> Almost all others are pretenders, including Rick Bayless new sauce in
>> pouch offering:
>>
>>
>> http://www.fronterafiesta.com/store/...da-sauce/27-98
>>
>> But to be fair, it ain't bad either ;-)
>>
>> So then, pyrex cup tamales?!?!?
>>
>> Heresy.
>
> I know, I know. But they are perfect for the lazy who tamales FAST
> and that would be me.

I'm kidding, it is heresy around here, but it also makes party sense.

I can even see using one of those multi-egg soft cookers?

Steam and heat is all it takes after all, could be a nice bite sized
gimmick.

>>
>> But an interesting appetizer if one were to find very small ramekins and
>> top with melted queso blanco...
>>
>> Clearly you are a tamale person, que bueno.
>>
>>
> Si si and gracias, senior!
>

De nada, Sra.

Y ahora, un otra tienda de Hatch chile:

http://www.hatch-chile.com/catalog.asp

I can't speak as to how well their ristras ship, as we simply buy some
when in town, but this is a good operation and has been in Hatch for ages.

On Mon, 09 Dec 2013 21:10:08 -0800, sf wrote:

> How are you preparing the ham?

Pour a Coke over it and reheat it slowly in an oven bag. Similar to the
link below, but I don't add sugar. Mustard sounds like a good addition.:

http://www.southyourmouth.com/2013/1...am-with-brown-
sugar.html

Tara

I make my pork pie like the oldsters in my family did. Make mashed potatoes out of 5 or 6 good sized potatoes using milk and butter. Lightly brown one pound of ground pork with one diced onion, drain any fat. Mix the pork with the mashed potatoes, add 2 or 3 tbs. of Bell's Poultry Seasoning, salt and pepper. Mix thoroughly by hand, or electric mixer. Bottom and top crust made anyway you want. Bake at 350 for 45 minutes till crust is brown. Freezes well. I make a dozen of these every year for my church's fundraiser, they always sell out. No one else in my church is French, so they don't compare them to what their grandmothers used to make. No two French Canadians make tourtière or gorton the same way.

My family didn't use cloves or other sweet spices in pork pie, just poultry seasoning. When we make gorton ( pork spread ), we use cloves, cinnamon, nutmeg.

On 2013-12-10 20:02:52 +0000, Wayne Boatwright said:

> On Tue 10 Dec 2013 11:09:56a, sf told us...
>
>> On 10 Dec 2013 15:10:33 GMT, Wayne Boatwright
>> > wrote:
>>
>>> If I bake a ham, I
>>> always make my own version of a raisin/cumberland sauce to be
>>> served hot in a gravy boat. If you'd like the sauce recipe, I'll
>>> be glad to post it.
>>
>> I bet that's similar to the raisin sauce Gary likes, would you
>> please post your version? I did find this at Serious Eats (the
>> idea of using cranberries instead of currants is appealing):
>>
>> And while there is no one true recipe for Cumberland, it always
>> has at least the following:
>>
>> - Red currants, either in jelly or syrup or as whole fruits. You
>> can substitute other tart red fruit, however, and I’ve used
>> cranberries, highbush cranberries, lingonberries and even
>> raspberries with good results.
>>
>> - Red wine or Port. No substitute, so if you cannot use alcohol in
>> your cooking, you are out of luck. You can make a facsimile of
>> Cumberland without wine, but it will not be the same sauce.
>> Citrus. Most recipes have either lemon or orange zest plus some
>> juice, too. If you can ever get your hands on bitter Seville
>> oranges, they are what was historically used.
>>
>> - Meat stock. As we just saw, the oldest versions of Cumberland
>> don’t have this, but the addition of meat stock — especially
>> demi-glace or glace de viande – adds a lot to the flavor. If you
>> don’t have demi, use regular stock and boil it down. Only be very
>> careful about any other salt in the sauce, as the boiled-down
>> stock will get very salty.
>>
>> - Spices. English dry mustard (Coleman’s) is almost always used,
>> and so is freshly ground black pepper. And I mean freshly ground:
>> It makes a difference in this case, as black pepper is one of the
>> primary flavors in this sauce. A lot of recipes also add a pinch
>> of cayenne pepper. This might sound modern, but keep in mind that
>> cayenne starts appearing in European food as early as the 1600s.
>> The iconic French chef Auguste Escoffier added ground ginger to
>> his version of Cumberland.
>>
>
> I love what you posted about Cumberland Sauce. That's to keep!
>
> Here's what I do...
>
> 1 c Brown sugar, firmly packed
> 1/2 c red wine or hot water
> 1 c Seedless raisins or dried currants (or a mix of both)
> 2 tb Butter
> 4 tb Cider vinegar
> 1 1/2 ts Worcestershire sauce
> 1/2 ts Salt
> 1/48 ts Black pepper, freshly ground
> 1 ts dry mustard
> 1/4 ts Ground cloves
> 1/8 ts Mace
> 1 c Currant jelly
>
> Simmer the brown sugar and water together for 5 minutes, stirring until
> sugar is dissolved. Add all remaining ingredients, and cook until
> jelly dissolves. Simmer an additional 10 minutes. May be made in
> advance and kept refrigerated until ready for use. Reheat slowly until
> simmering.
>
> (If I use both raisins and dried currants, I use white raisins.)
>
> I've been making this since 1994.

Hmm. Makes me want ham. Do you serve it with anythin else?

> wrote in message
...
> I make my pork pie like the oldsters in my family did. Make mashed
> potatoes out of 5 or 6 good sized potatoes using milk and butter. Lightly
> brown one pound of ground pork with one diced onion, drain any fat. Mix
> the pork with the mashed potatoes, add 2 or 3 tbs. of Bell's Poultry
> Seasoning, salt and pepper. Mix thoroughly by hand, or electric mixer.
> Bottom and top crust made anyway you want. Bake at 350 for 45 minutes
> till crust is brown. Freezes well. I make a dozen of these every year for
> my church's fundraiser, they always sell out. No one else in my church is
> French, so they don't compare them to what their grandmothers used to
> make. No two French Canadians make tourtière or gorton the same way.
>
> My family didn't use cloves or other sweet spices in pork pie, just
> poultry seasoning. When we make gorton ( pork spread ), we use cloves,
> cinnamon, nutmeg.

This is what we know as Pork Pie:

http://www.deliaonline.com/recipes/t...pork-pies.html



--
http://www.helpforheroes.org.uk/shop/

On 12/11/2013 07:35 AM, Wayne Boatwright wrote:
> On Tue 10 Dec 2013 09:50:08p, gtr told us...
>
>> On 2013-12-10 20:02:52 +0000, Wayne Boatwright said:
>>
>>> On Tue 10 Dec 2013 11:09:56a, sf told us...
>>>
>>>> On 10 Dec 2013 15:10:33 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> If I bake a ham, I
>>>>> always make my own version of a raisin/cumberland sauce to be
>>>>> served hot in a gravy boat. If you'd like the sauce recipe,
>>>>> I'll be glad to post it.
>>>>
>>>> I bet that's similar to the raisin sauce Gary likes, would you
>>>> please post your version? I did find this at Serious Eats (the
>>>> idea of using cranberries instead of currants is appealing):
>>>>
>>>> And while there is no one true recipe for Cumberland, it always
>>>> has at least the following:
>>>>
>>>> - Red currants, either in jelly or syrup or as whole fruits. You
>>>> can substitute other tart red fruit, however, and I’ve used
>>>> cranberries, highbush cranberries, lingonberries and even
>>>> raspberries with good results.
>>>>
>>>> - Red wine or Port. No substitute, so if you cannot use alcohol
>>>> in your cooking, you are out of luck. You can make a facsimile
>>>> of Cumberland without wine, but it will not be the same sauce.
>>>> Citrus. Most recipes have either lemon or orange zest plus some
>>>> juice, too. If you can ever get your hands on bitter Seville
>>>> oranges, they are what was historically used.
>>>>
>>>> - Meat stock. As we just saw, the oldest versions of Cumberland
>>>> don’t have this, but the addition of meat stock — especially
>>>> demi-glace or glace de viande – adds a lot to the flavor. If you
>>>> don’t have demi, use regular stock and boil it down. Only be
>>>> very careful about any other salt in the sauce, as the
>>>> boiled-down stock will get very salty.
>>>>
>>>> - Spices. English dry mustard (Coleman’s) is almost always used,
>>>> and so is freshly ground black pepper. And I mean freshly
>>>> ground: It makes a difference in this case, as black pepper is
>>>> one of the primary flavors in this sauce. A lot of recipes also
>>>> add a pinch of cayenne pepper. This might sound modern, but keep
>>>> in mind that cayenne starts appearing in European food as early
>>>> as the 1600s. The iconic French chef Auguste Escoffier added
>>>> ground ginger to his version of Cumberland.
>>>>
>>>
>>> I love what you posted about Cumberland Sauce. That's to keep!
>>>
>>> Here's what I do...
>>>
>>> 1 c Brown sugar, firmly packed
>>> 1/2 c red wine or hot water
>>> 1 c Seedless raisins or dried currants (or a mix of both)
>>> 2 tb Butter
>>> 4 tb Cider vinegar
>>> 1 1/2 ts Worcestershire sauce
>>> 1/2 ts Salt
>>> 1/48 ts Black pepper, freshly ground
>>> 1 ts dry mustard
>>> 1/4 ts Ground cloves
>>> 1/8 ts Mace
>>> 1 c Currant jelly
>>>
>>> Simmer the brown sugar and water together for 5 minutes, stirring
>>> until sugar is dissolved. Add all remaining ingredients, and
>>> cook until jelly dissolves. Simmer an additional 10 minutes.
>>> May be made in advance and kept refrigerated until ready for use.
>>> Reheat slowly until simmering.
>>>
>>> (If I use both raisins and dried currants, I use white raisins.)
>>>
>>> I've been making this since 1994.
>>
>> Hmm. Makes me want ham. Do you serve it with anythin else?
>
> I've served it with pork roast, but Cumberland Sance was originally
> developed for serving with game; e.g., venison, etc.

Escoffier was mentioned upthread. Here's his complete, unedited recipe
from "A Guide to Modern Cooking", first English translation, 1907:

-----

134--CUMBERLAND SAUCE

Dissolve four tablespoonfuls of red-currant jelly, to which are added
one-fifth pint of port wine, one teaspoonful of finely-chopped shallots,
scalded for a few seconds and pressed, one teaspoonful of small pieces
of orange rind and as much lemon rind (cut finely, Julienne-fashion,
scalded for two minutes, well-drained, and cooled), the juice of an
orange and that of half a lemon, one teaspoonful of mustard, a little
cayenne pepper, and as much powdered ginger. Mix the whole well.

Serve this sauce with cold venison.

-----

I think it is interesting to compare this recipe from over 100 years ago
with more recent recipes to see what has changed and what has stayed the
same. I'm assuming that the things that haven't changed are the most
important ones, the very heart of the recipe. The parts that *have*
changed may be the subject of further experimentation.

On 11 Dec 2013 15:35:02 GMT, Wayne Boatwright
> wrote:

> I've served it with pork roast, but Cumberland Sance was originally
> developed for serving with game; e.g., venison, etc.

That's the page I got "the list" from on Serious Eats!

--
Food is an important part of a balanced diet.