What is your family speciality dish that you cook or make for Christmas and is the best?

Question

Is there a special dish(meal) that you do for Christmas that is different to anyone makes and taste yummy, everyone requests.

Answer 1

Stuffed Crown Pork Roast

Crown Roast Rub ingredients:

3 large garlic cloves
2 shallots quartered
3 tablespoons olive oil
2 tablespoons fresh sage chopped
2 tablespoons fresh rosemary chopped
2 tablespoons kosher salt
2 tablespoons pepper

Blend rub ingredients in a food processor until blended well and almost paste like. Rub on crown roast and let set at room temperature for 2 hours. I also like to put a few cuts with a knife in the roast and push some of the rub about 1/2 inch inside the roast.
-----------------------------------------------------------------------------------

Special Occasion Stuffed Crown Pork Roast Recipe
Yield 6 servings
Total cooking time 3 to 3 ½ hours

7 pounds crown pork roast
1 ½ cans of Oceanspray whole cranberry sauce
½ cups butter
2 onions, chopped
2 cups chopped celery
2 teaspoons salt
¼ teaspoon ground pepper
8 cups white bread cubes
2 apples – peeled, cored and chopped in smallish pieces
1 egg (if using fresh bread, you may want to delete the egg)
1 teaspoon poultry seasoning

Preheat oven to 375 degrees F

Place roast on a rack in an open roasting pan, rib ends down. Bake at 375 degrees F for 2 hours. Roast will only be partially cooked.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and celery and sauté until tender, about 10 minutes. Add cranberry sauce, the salt, pepper, bread cubes, apples, egg and poultry seasoning. Toss well.

After 2 hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry apple stuffing. Put any extra stuffing in a baking dish and place it in the oven to cook at this time (do not cover the dressing at this time). Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.

Return stuffed roast to oven and continue roasting at 375 degrees F for about 1 ½ hours or until internal temperature of the meat reaches 155-160 degrees. Note: If stuffing in roast becomes too brown, cover it with aluminum foil, if the stuffing in the baking dish becomes too brown, cover it with a lid or aluminum foil. Remove roast when reaching desired temperature, cover with aluminum foil and let rest for 10-15 minutes.

Answer 2

Cream of Veggie Soup

The beauty of this recipe is that you can use whatever veggies you have left over in your freezer or veggie drawer and nobody knows.

Sautee in a big pot 1 whole yellow diced onion in 2 tbsp. both olive oil and butter with salt and pepper. Once they get soft, not brown, add 4 tbsp. flour. Mix and let this cook for about 3 minutes. Don't let it get brown. Then mix in 4 quarts of stock. I use chicken, at my house, but when cooking for my cousins I use veggie, both are good. Add 1 sprig of fresh thyme, a bay leaf, and 1 tbsp each salt and pepper. Let this simmer for about 20 - 25 minutes. You want it to get quite thick. Take out the thyme and bay before you begin to add any veggies.

While it's simmering cook up your veggies. Whatever way you like. Generally I have a little bit of broccoli, carrots, celery, spinach, etc. leftover in my fridge. I cook them all separately until they are done. Then pick one veggie and blend it into the soup. I use a hand blender, but certainly use a blender with the veggies with some of the stock and it will work.

Once the soup is mixed turn off the heat and add the rest of your veggies and a pint of half and half. Taste for seasoning. You might need to add a little more salt and pepper.

Answer 3

From:
http://www.cooks.com/rec/view/0,1827,148183-248203,00.html

HONEY BAKED HAM

1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves

Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain.
Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Standing Rib Roast, please read:

http://www.cooks.com/rec/view/0,1627,128183-245196,00.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If I am feeling lazy, I'll pick up a roasted chicken at our supermarket's deli section. They also have good potato salads and other goodies to add to the meal.

You can also pick up a frozen pie at the supermarket in the freezer section. Read the directions on the container.