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Michael Odom wrote: > > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > modom Usually plates of assorted hors d'oeuvres, plus a traditional herring/beet salad, good bread etc. We open pressies on the 24 so no one wants a big long dinner LOL! Then outdoors for a couple of hours to view the neighbourhood lights and luminarias. Back inside for cocoa, biscuits/cookies and chocolates. |
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"Bob" wrote:
<snip delicious sounding recipe for Baltimore Eggnog> > If it's COLD outside, though, I really prefer Tom & Jerry's: For real? Observing all the booze requisite in your eggnog, how on earth would you ever notice the temperature outside? |
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"MJ" > wrote in news:YC2td.8149$l%5.546362
@news20.bellglobal.com: > > When i was growing up my mom use to make meat pies..and we would have a > candle light dinner with the meat pies and a green salad and of course egg > nog.. > My mom passed away when i was 15 yo and now that i am an adult with kids i > like to carry out the tradition. > Just kind of reminds me of her during the holidays. There's no better reason! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Dimitri" > wrote in
. com: > > "Michael Odom" > wrote in message > ... >> The Odom clan habitually eats seafood gumbo on Christmas eve. I have >> no idea why, but we do. >> >> What's your usual fare for the 24th? >> >> >> modom > > Over the years we have had at least 10 to 12+ people for Christmas eve. > Many of them are house guests usually another 6 people spending the > night + the kids stopping over. > > There is an old line "dark" Italian Deli in old Newhall, Marias'. Under > normal circumstances I stay away from there or I'll have to take out a > bank loan. > > So here is the normal buffet: > > Seeded and unseeded Italian bread and rolls. > Molinari > Pepperoni > Provolone > Cappicola > Mortadella > Fresh Mozzarella & tomatoes with basil & dressing > Cracked Sicilian Olives > Roasted Red Peppers > Oil Cured Olives > Marinated Artichoke hearts. > Pepperoccini > Sliced Tomatoes, & Onions That sound's delicious! I love good Italian deli stuff. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Mon, 06 Dec 2004 16:28:03 GMT, "Peter Aitken"
> wrote: > wrote in message roups.com... >> Just like CJB, we do the Seven Fishes. My wife's Asian, I'm Sicilian >> so seafood is always a big hit. SO far, the menu this year looks likes >> a whole poached Sea Bass with Lemon, Olive Oil, Thyme and Parsley; >> Spaghetti with Mussels with Olive Oil, Chili Peppers, and Garlic; and >> Clams in a Salsa Verde (in my new cataplana). My father-in-law will be >> making a Squid Salad, with Scallions and Serano Chilies (nuclear!). We >> still have three more to come up with. >> >> Cheers, >> >> Steve >> > >WOW! That sounds like a great meal. Yeah, and it's only part of it. More fishies to go before the goal is met. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Mon, 6 Dec 2004 14:43:12 -0500, "MJ" > wrote:
> >When i was growing up my mom use to make meat pies..and we would have a >candle light dinner with the meat pies and a green salad and of course egg >nog.. >My mom passed away when i was 15 yo and now that i am an adult with kids i >like to carry out the tradition. >Just kind of reminds me of her during the holidays. Yeah, I'm that way with cornbread dressing. I always associate it with my grandmother. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Mon, 06 Dec 2004 23:43:10 GMT, "Charles Gifford"
> wrote: > >Tamales and beans, always! > >Charliam > Ah! Tamales! I didn't order any, and I don't foresee making them this year. But still, holiday tamales are an important gift to us food-loving Anglo-types. There's a tamale place in Dallas that literally gives away hundreds of tamales to poor folks each Christmas. I've had their pork and jalapeno tamales, and I know how good they are. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Mon, 06 Dec 2004 02:22:15 GMT, "Felice Friese" >
wrote: > >"Michael Odom" > wrote in message .. . >> The Odom clan habitually eats seafood gumbo on Christmas eve. I have >> no idea why, but we do. >> >> What's your usual fare for the 24th? >> >If your name ended with a vowel that would explain it -- well, the seafood, >if not the gumbo. (I can get away with that because my maiden name ends in a >vowel!) The Italian seafood feast on Christmas Eve is a tradition of long >standing. I no longer do it in my kitchen, but I do have my Christmas Eve >dinner at a restaurant on the Cape that has a menu full of splendid seafood >for the occasion. > >Felice > There are no Odominos in my family tree to my knowldge. But my people do hail from Baton Rouge, so the Cajun connection to gumbo surely makes some sort of sense. Seafood gumbo is just what we like, I suppose. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Mon, 06 Dec 2004 12:57:42 GMT, "kilikini"
> wrote: > >"Michael Odom" > wrote in message .. . >> The Odom clan habitually eats seafood gumbo on Christmas eve. I have >> no idea why, but we do. >> >> What's your usual fare for the 24th? >> >> >> modom >> >> "Dallas is a rich man with a death wish in his eyes." >> -- Jimmie Dale Gilmore > >When I was growing up, my mom always prepared her home made clam chowder and >we had peel and eat shrimp. Cranberry bread, and various cheeses with >crackers were also the norm. To liven things up, we would occasionally have >swiss cheese fondue as well. Peel and eat shrimp can be great stuff. > >This is my first Christmas Eve with the new in-laws. I guess we're going >over there for pupu's (hors de ouvres), but I have no idea of what they're >going to serve. I pray to god that it won't be all southern stuff! ACK! > >kili > Now, now -- some southern holiday food is mighty good. Not so sure about all that pupu, though. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Mon, 06 Dec 2004 18:17:22 GMT, "Dimitri" >
wrote: >So here is the normal buffet: > >Seeded and unseeded Italian bread and rolls. >Molinari What's molinari? Excuse my ignorance. >Pepperoni >Provolone >Cappicola >Mortadella >Fresh Mozzarella & tomatoes with basil & dressing >Cracked Sicilian Olives >Roasted Red Peppers >Oil Cured Olives >Marinated Artichoke hearts. >Pepperoccini >Sliced Tomatoes, & Onions > >If it cold some home made soup.. > Lovely food ideas, all of them. We're all olive fans here, too. I have an order in for some jamon serrano for snacks while the main meal cooks on the 25th, by the way. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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Michael Odom > wrote in
: > On 06 Dec 2004 04:33:04 GMT, oaway (Joelle) wrote: > >>> >>>What's your usual fare for the 24th >> >>My late husband's family had ludefisk and meatballs. We leave out the >>ludefisk now, but have a simple dinner of meatballs and gravy, mashed >>potatoes, candy carrots and some kind of jello concoction for the kids. > > I believe I comprehend leaving out ludefisk. >> >>My 14 year old daughter used to help her dad make lefsa. At >>thanksgiving she made some with a lady at church so if I buy the >>equipment, she promises to make some for xmas. >>Joelle > > What's lefsa? Know that I'm a Texan with Louisiana roots. A Norwegian flat bread often made with potatoes. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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In article >,
Dog3 > wrote: > Katra > chugged a beer and wrote in > : > > > > > I'm glad I read this thread. ;-) > > > > I'll be doing roast duck, (I think I'll add some lemon pepper and > > ground orange peel to an oil rub this time), yams and some sort of > > greens, probably fresh baby spinach with lemon/butter. I'll keep it > > simple. > > Mmmmmmm... maybe I'll come to your house instead. I've got the roast > ordered or I might have changed my mind to duck. I love duck. Duck is wonderful stuff... ;-) I'm debating starting up the wood grill, and maybe doing a light 24 hour citrus marinade. I bought 5 of them at $7.00 each from the Thai store. I will be cooking for 3 people, possibly 5. Not sure yet. If the other two don't work out, I can roast the other two later in the year. The only drawback to buying them from the thai store is that the head and feet are still attached to the carcass. <G> > > > > > > I'd forgotten about egg nog. I've no CLUE how to make eggnog, so I > > guess I'll just get a pre-mix and add some rum to it. > > I don't care much for it but I'll buy a quart at the stupidmarket and dump > rum in it. Usually I feed it to the adult carolers. 'zactly. ;-) But if I have even one Christmas guest, I should have it available... > > > > > > Another way I may do the baby spinach is serve it cold with a dash of > > ranch dressing and chopped tomato, avocado and bacon bits. Salad in > > other words. Hmmmmm.... maybe some minced black olive. > > A bit of small diced red onion couldn't hurt either  Mmm... but raw onion does not agree with me. I'd have to cook it a bit, or use some shallot. Minced green onions would also work. > > Michael > -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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In article >,
"Bob" > wrote: > Katra wrote: > > > I'd forgotten about egg nog. I've no CLUE how to make eggnog, so I guess > > I'll just get a pre-mix and add some rum to it. > > This is my favorite eggnog recipe. I use pasteurized eggs when I can, but > they're not available locally anymore; I guess I was the only one who bought > them! > > Baltimore Eggnog > > 12 eggs, separated > 2 cups superfine sugar > 1 pint brandy > 1/2 pint light rum > 1/2 pint peach brandy > 3 pints milk > 1 pint heavy cream > Nutmeg > > Beat the egg yolks and sugar together until thick. Slowly stir in the > brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly > chilled and pour into a punch bowl. Beat the egg whites until stiff and fold > gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce > punch glasses. > > > If it's COLD outside, though, I really prefer Tom & Jerry's: > > Tom and Jerry Punch > > 12 separated eggs > 12 tablespoons powdered sugar > 2 teaspoons ground allspice > 2 teaspoons ground cinnamon > 2 teaspoons ground cloves > 2 shots brandy > 4 shots dark rum > A pot of hot coffee (or hot milk) > Grated nutmeg > > Beat egg whites to a stiff froth. Separately beat egg yolks until light in > color, gradually add the powdered sugar and spices. Fold yolk mixture into > whites. Put mixture into punchbowl, add brandy and rum and stir well. Just > before serving, pour in the hot liquid, stir well, and sprinkle with grated > nutmeg. > > > Bob > > Ooh groovy, thanks!!! :-) I've never made 'nog so appreciate the recipe!!! :-) -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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"Katra" > wrote in message ... > In article >, > "Bob" > wrote: > >> Katra wrote: >> >> > I'd forgotten about egg nog. I've no CLUE how to make eggnog, so I >> > guess >> > I'll just get a pre-mix and add some rum to it. >> >> This is my favorite eggnog recipe. I use pasteurized eggs when I can, but >> they're not available locally anymore; I guess I was the only one who >> bought >> them! >> >> Baltimore Eggnog >> >> 12 eggs, separated >> 2 cups superfine sugar >> 1 pint brandy >> 1/2 pint light rum >> 1/2 pint peach brandy >> 3 pints milk >> 1 pint heavy cream >> Nutmeg >> >> Beat the egg yolks and sugar together until thick. Slowly stir in the >> brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly >> chilled and pour into a punch bowl. Beat the egg whites until stiff and >> fold >> gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce >> punch glasses. >> >> >> If it's COLD outside, though, I really prefer Tom & Jerry's: >> >> Tom and Jerry Punch >> >> 12 separated eggs >> 12 tablespoons powdered sugar >> 2 teaspoons ground allspice >> 2 teaspoons ground cinnamon >> 2 teaspoons ground cloves >> 2 shots brandy >> 4 shots dark rum >> A pot of hot coffee (or hot milk) >> Grated nutmeg >> >> Beat egg whites to a stiff froth. Separately beat egg yolks until light >> in >> color, gradually add the powdered sugar and spices. Fold yolk mixture >> into >> whites. Put mixture into punchbowl, add brandy and rum and stir well. >> Just >> before serving, pour in the hot liquid, stir well, and sprinkle with >> grated >> nutmeg. >> >> >> Bob >> >> > > Ooh groovy, thanks!!! :-) > I've never made 'nog so appreciate the recipe!!! :-) > -- > K. >=============== I like both of those but also enjoy a good southern "Boiled Custard". Yummm! Rather like a combination of the two. Cyndi |
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On Mon, 06 Dec 2004 03:28:17 GMT, Wayne Boatwright
> wrote: > sf > wrote in > : > > > we have standing rib roast, yorkshire pudding and mashed potatoes. > > The vegetables vary yearly. If we have a party, I make a > > couple of different vegetables and one of them is usually > > either corn pudding or scalloped corn. > > That's pretty much what we have on Christmas Day. What do you do for xmas eve? sf Practice safe eating - always use condiments |
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On Mon, 06 Dec 2004 02:52:04 GMT, Wayne Boatwright
> wrote: > Michael Odom > wrote in > : > > > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > > no idea why, but we do. > > > > What's your usual fare for the 24th? > > We snack on cheeses, breads, crackers, cold boiled shrimp w/cocktail sauce. > Later we sit down to pierogi with browned onion butter, sliced kielbasa with > mustards, pickled beetroot, and cucumber/onion salad in a sour cream > dressing. Where's the pickled herring?  sf Practice safe eating - always use condiments |
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Michael Odom wrote:
>The Odom clan habitually eats seafood gumbo on Christmas eve. I have >no idea why, but we do. > >What's your usual fare for the 24th? > > >modom > >"Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore > > This will be my wife and I's second Christmas. King crab worked so well last year, we're going to do it again. We slung crab flesh everywhere! Bubba -- You wanna measure, or you wanna cook? |
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Dog3 wrote:
>Bubba > chugged a beer and wrote in : > > > >>Michael Odom wrote: >> >> >> >>>The Odom clan habitually eats seafood gumbo on Christmas eve. I have >>>no idea why, but we do. >>> >>>What's your usual fare for the 24th? >>> >>> >>>modom >>> >>>"Dallas is a rich man with a death wish in his eyes." >>> -- Jimmie Dale Gilmore >>> >>> >>> >>> >>This will be my wife and I's second Christmas. King crab worked so well >>last year, we're going to do it again. We slung crab flesh everywhere! >> >>Bubba >> >> >> >> > >Where exactly did you sling it? > >Michael > > Let's just say that: a) Cleanup was a lot more fun than usual b) Lemon butter can be almost as much fun as chocolate fondue. Bubba -- You wanna measure, or you wanna cook? |
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"Katra" > wrote in message ... > In article >, > Dog3 > wrote: > > > Katra > chugged a beer and wrote in > > : > > > > > > > > I'm glad I read this thread. ;-) > > > > > > I'll be doing roast duck, (I think I'll add some lemon pepper and > > > ground orange peel to an oil rub this time), yams and some sort of > > > greens, probably fresh baby spinach with lemon/butter. I'll keep it > > > simple. > > > > Mmmmmmm... maybe I'll come to your house instead. I've got the roast > > ordered or I might have changed my mind to duck. I love duck. > > Duck is wonderful stuff... ;-) > I'm debating starting up the wood grill, and maybe doing a light 24 hour > citrus marinade. > I've never had duck, but the hubby declares it delicious. Maybe I'll have him smoke one for Christmas. I think that sounds yummy! Thanks for the idea! kili |
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sf > wrote in
: > On Mon, 06 Dec 2004 03:28:17 GMT, Wayne Boatwright > > wrote: > >> sf > wrote in >> : >> >> > we have standing rib roast, yorkshire pudding and mashed potatoes. >> > The vegetables vary yearly. If we have a party, I make a >> > couple of different vegetables and one of them is usually either >> > corn pudding or scalloped corn. >> >> That's pretty much what we have on Christmas Day. > > What do you do for xmas eve? As posted elsewhere in this thread: "We snack on cheeses, breads, crackers, cold boiled shrimp w/cocktail sauce. Later we sit down to pierogi with browned onion butter, sliced kielbasa with mustards, pickled beetroot, and cucumber/onion salad in a sour cream dressing." -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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>What's lefsa? Know that I'm a Texan with Louisiana roots.
> > Think Toritillas, but made out of potatoes. It's a flat bread, very very thin (that's the trick of it) made from potato flour on a grill. The best lefsa makers use their pans for only making lefsa. You butter them, and roll them up and eat them that way. Some put butter and sugar but we prefer straight butter, it's good for soaking up turkey gravy, or an afternoon snack. It's a Norweigian thing, like the ludefisk only better. I'm very happy my daughter will carry on the tradition. The trick of the thinness and turning them was more than I cared to take on. If you don't getting it right, it's like eating rubber Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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>>Carrying on the tradition is nice. Are the meat pies like pot pies or the
traditional Welch fare? Im not really sure..more like a tortierre i think..ground beef, potatoes, onions, sage, salt and pepper. "Dog3" > wrote in message ... > "MJ" > chugged a beer and wrote in > : > > > > > When i was growing up my mom use to make meat pies..and we would have > > a candle light dinner with the meat pies and a green salad and of > > course egg nog.. > > My mom passed away when i was 15 yo and now that i am an adult with > > kids i like to carry out the tradition. > > Just kind of reminds me of her during the holidays. > > Carrying on the tradition is nice. Are the meat pies like pot pies or the > traditional Welch fare? > > Michael > |
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In article >,
"kilikini" > wrote: > "Katra" > wrote in message > ... > > In article >, > > Dog3 > wrote: > > > > > Katra > chugged a beer and wrote in > > > : > > > > > > > > > > > I'm glad I read this thread. ;-) > > > > > > > > I'll be doing roast duck, (I think I'll add some lemon pepper and > > > > ground orange peel to an oil rub this time), yams and some sort of > > > > greens, probably fresh baby spinach with lemon/butter. I'll keep it > > > > simple. > > > > > > Mmmmmmm... maybe I'll come to your house instead. I've got the roast > > > ordered or I might have changed my mind to duck. I love duck. > > > > Duck is wonderful stuff... ;-) > > I'm debating starting up the wood grill, and maybe doing a light 24 hour > > citrus marinade. > > > > I've never had duck, but the hubby declares it delicious. Maybe I'll have > him smoke one for Christmas. I think that sounds yummy! Thanks for the > idea! > > kili > > Welcome! :-) I can get duck year round at the oriental market, but it's a bit expensive so I save it for special occasions. ;-d -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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"Michael Odom" > wrote in message ... > On Mon, 06 Dec 2004 23:43:10 GMT, "Charles Gifford" > > wrote: > > > > >Tamales and beans, always! > > > >Charliam > > > Ah! Tamales! I didn't order any, and I don't foresee making them > this year. But still, holiday tamales are an important gift to us > food-loving Anglo-types. There's a tamale place in Dallas that > literally gives away hundreds of tamales to poor folks each Christmas. > I've had their pork and jalapeno tamales, and I know how good they > are. > > > modom I didn't order any this year either. I plan to go down to the tamale factory place in Chula Vista (just south of Sandy Eggo). I have a craving for green chili and cheese tamales this year. I'll prepare some soupy beans to go with them. Charliam |
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In article >, Michael Odom
> wrote: > On 06 Dec 2004 04:33:04 GMT, oaway (Joelle) wrote: > > >> > >>What's your usual fare for the 24th > > > >My late husband's family had ludefisk and meatballs. We leave out > >the ludefisk now, but have a simple dinner of meatballs and gravy, > >mashed potatoes, candy carrots and some kind of jello concoction for > >the kids. > > I believe I comprehend leaving out ludefisk. > > > >My 14 year old daughter used to help her dad make lefsa. At > >thanksgiving she made some with a lady at church so if I buy the > >equipment, she promises to make some for xmas. Equipment? It can be done on a dry griddle. I've done it -- and when I did, I kept asking myself what a nice Slovachka like me was doing with lefse. (The Slovak version, not as "fine" or tender is calle lokse - LOK-sheh) > >Joelle > > What's lefsa? Know that I'm a Texan with Louisiana roots. Lefse. Norwegian tortilla. Delicious when done well. Pretty good when done poorly Here's one from: <.http://www.internationalrecipesonlin...s/view.pl?3374 Recipe taken from FoodTV.com by Mabel Braton 6 medium potatoes (should be about 5 cups when mashed) 1/3 cup lard 3 tablespoons butter 2 teaspoons salt 1/3 cup cream 3 cups flour Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator. Heat griddle to 450 degrees F or more. Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging. Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different. Yield: 15 lefse patties Prep Time: 45 minutes Cook Time: 30 minutes There are lefse sticks passed to generations below. Bethany Griddle is pretty standard for the griddle, although I've done it on a flat cast iron griddle on my stove. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >, Wayne Boatwright
> wrote: > Michael Odom > wrote in > > What's lefsa? Know that I'm a Texan with Louisiana roots. > A Norwegian flat bread often made with potatoes. Often? I've never seen a recipe withOUT potatoes, Wayne -- they account for the tenderness. The recipes have more potatoes than flour. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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>
>> A Norwegian flat bread often made with potatoes. >Often? I've never seen a recipe withOUT potatoes, Wayne -- they account >for the tenderness. The recipes have more potatoes than flour. Was I the one that said often? Cuz I didn't mean to. Although there are some people under the impression they can be made without potatoes but I wouldn't want to eat one. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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In article >, Wayne Boatwright
> wrote: (snip) > I've never eaten lefse, much less made them. I did, however, find a > number of recipes on the web that contain no potatoes. Eeew. That would be tough dough, I'm thinking. Lefse are on the tender side. I like mine with a schmear of butter. Reminds me I'll have to have a nice visit with my friend Mavis -- she makes them. > Judging from the effect that potatoes usually have on most any kind > of dough, I'd have to agree that a recipe containing them would be > better. I can't inmagine any self-respecting Norwidgian making them without potatoes -- lefse is poor man's food -- another way to use potatoes. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > > "Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore My parents used to have a light soup supper, and then we'd stay up and go to the candlelight Christmas Eve service around 11pm, ending around 12:30am. Then, it would be home for a "snack" which was a platter full of the treats my mother had made - Finnish Christmas tarts, date bars, and the like, along with punch, served in the fancy crystal punch bowl. There was always strong Finnish coffee as well. Now, it's just a soup supper, and then off to sing for the money to buy that supper. -- Nancy Howells (don't forget to switch it, and replace the to send mail). |
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I'm a long time lurker to this group and just wanted to thank all of you
for sharing your Christmas Eve traditions. They brought back a lot of memories from my childhood. I was brought up in a traditional Italian family and we did have the seven meatless meals on Christmas Eve. We would have my mom's brother and dad's sisters came over. A lot of family and lots of food. That all ended the year when both my oldest brother and my uncle passed away within a few months of each other. After that, everyone went their separate ways. The young ones got married and went to their "new" families, who didn't have the same ways and traditions with extended families. Since moving out on my own and when I don't work on Christmas Eve, I try to have the same meal every year. Perogies, kielbasa and California medley...For some reason, that is what I had the first Christmas Eve on my own and have had it almost every Christmas Eve ever since. Again thank you for sharing your memories, I've really enjoyed reading them! Merry Christmas and the best in the New Year to all!!!! Glor |
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On Mon, 06 Dec 2004 22:05:56 -0600, Katra
> wrote: >> Mmmmmmm... maybe I'll come to your house instead. I've got the roast >> ordered or I might have changed my mind to duck. I love duck. > >Duck is wonderful stuff... ;-) >I'm debating starting up the wood grill, and maybe doing a light 24 hour >citrus marinade. > >I bought 5 of them at $7.00 each from the Thai store. I will be cooking >for 3 people, possibly 5. Not sure yet. If the other two don't work out, >I can roast the other two later in the year. > >The only drawback to buying them from the thai store is that the head >and feet are still attached to the carcass. <G> > When you make stock from the carcasses later, the heads and feet can only help. Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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On Mon, 06 Dec 2004 20:32:24 -0600, Michael Odom >
wrote: >On Mon, 06 Dec 2004 16:28:03 GMT, "Peter Aitken" > wrote: > > wrote in message groups.com... >>> Just like CJB, we do the Seven Fishes. My wife's Asian, I'm Sicilian >>> so seafood is always a big hit. SO far, the menu this year looks likes >>> a whole poached Sea Bass with Lemon, Olive Oil, Thyme and Parsley; >>> Spaghetti with Mussels with Olive Oil, Chili Peppers, and Garlic; and >>> Clams in a Salsa Verde (in my new cataplana). My father-in-law will be >>> making a Squid Salad, with Scallions and Serano Chilies (nuclear!). We >>> still have three more to come up with. >>> >>> Cheers, >>> >>> Steve >>> >> >>WOW! That sounds like a great meal. > Yum!! It sure does. >Yeah, and it's only part of it. More fishies to go before the goal is >met. > > >modom > >"Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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On Wed, 08 Dec 2004 00:12:32 GMT, "Charles Gifford"
> wrote: > >"Michael Odom" > wrote in message .. . >> On Mon, 06 Dec 2004 23:43:10 GMT, "Charles Gifford" >> > wrote: >> >> > >> >Tamales and beans, always! >> > >> >Charliam >> > >> Ah! Tamales! I didn't order any, and I don't foresee making them >> this year. But still, holiday tamales are an important gift to us >> food-loving Anglo-types. There's a tamale place in Dallas that >> literally gives away hundreds of tamales to poor folks each Christmas. >> I've had their pork and jalapeno tamales, and I know how good they >> are. >> >> >> modom > >I didn't order any this year either. I plan to go down to the tamale >factory place in Chula Vista (just south of Sandy Eggo). I have a craving >for green chili and cheese tamales this year. I'll prepare some soupy beans >to go with them. > My favorite tamale joint in Dallas, La Popular, won't have any for me unless I pre-order a couple of dozen. There may still be time; I'm gonna check. Tamale snacks Christmas day will help hold back the hungering hordes till meal time has officially arrived. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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previously in rfc, "elaine" > wrote:
> > "CJB" > wrote in message > >> I do a 7 Fishes - it changes year to year but it's usually something >> like baked clams or mussels in broth to start - then a seafood pasta >> with shrimp, scallops, clams, maybe lobster tail (frozen) and then a >> fish > dish - >> I've done salmon the past few years - I'll do calamari salad or an >> antipasto with anchovies, tuna, crackers, red peppers - >> >> Christmas Eve is one of my favorite meals.  >> >> -Claudia > > Fish chowder is always on the menu Christmas Eve. I just happen to > have a couple of cans of lobster in the fridge, so that will be the > main ingredient this year. > > I would love to have the recipe for calamri salad. > I cut my calamari into rings and simmer it for a couple of minutes until tender in salted water. I cool it, and plate it with mixed baby greens and small shelled shrimp and dress with olive oil, lemon juice, garlic, salt and fresh pepper. Couldn't be easier! -Claudia |
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