looking for inspiration for festive cooking?

Question

hello food fans (^-^)

besides the traditional sausage rolls and mince pies i usualy make something special anualy for christmas however this year im completely out of ideas.... i wanted to see what others thaought for insparation. so what ideas can you give me?

Answer 1

I'm a bit burned out on cooking this year, so my Christmas is scaled down a bit. Here's what I'm going to be doing, though:

Baked Goods:
Pumpkin spice cake with a cinnamon cream cheese frosting
Peppermint bark
Fudge
Oatmeal cookies dipped in chocolate and drizzled with white chocolate
Pretzel stix dipped in homemade caramel and dark chocolate, rolled in crushed pecans or toffee bits

Dinner Items:

Glazed ham (my own sauce)
Asiago potato casserole (think scallopped potatoes meets asiago cheese)
Fresh green beans with bacon and onion
Hot rolls
Jenny's Christmas Pie

Food Gift Ideas:

Bolognese sauce (my own recipe), Barillo thick spaghetti, 1 chunk of aged parmesano/ reggiano cheese.
Canned peaches (my own from this summer), oatmeal crisp topping ready to be mixed and added, whole nutmeg and cinnamon stix.

That's about it....and I'll be lucky to get THAT all done! Good luck! (plus, please send a recipe for sausage rolls)

Answer 2

>>>>>>>>>iiiii<<<<<<<
Merry Christmas

Traditional Scottish Recipes
this is for a Clootie Dumpling
http://www.scottishrecipes.co.uk/clootiedumpling.htm...has illustrations and explanations,

Traditional Scottish Recipes
Selkirk Bannock
http://www.rampantscotland/recipes/blrecipe_selkirk.htm
Chicken Bonnie Prince Charlie
http://www.rampantscotland/recipes/blrecipe_chickenbonnie_heather.htm
Prince Charlie's Pancakes
http://www.rampantscotland/recipes/ blrecipe_charlie.htm
Honey & Whiskey Cake
http://www.rampantscotland/recipes/blrecipe_index.htm
Chocolate Whiskey Cake
http://www.rampantscotland/recipes/bldev_recipe_chocwhiskey.htm
Iced Cherry Cake
http://www.rampantscotland/recipes/ blrecipe_cherry.htm

there is what I think is an error in the directions for Clootie Dumpling: in one spot it directs you to put the dumpling (which is really a fruit pudding) into a napkin / cloth (which is a 'clootie'), put that onto an upside down plate in water and then::::: to cover it with water :::: I have my doubts about that ..... the next direction says to put the pudding alternately into a basin and cover it ... but it does not say to submerge it .... I am not at all sure.....I cannot see boiling away all that nice stuff in a broth, but maybe I am wrong .... so, I would just set it into a pot with a cover, to steam in a pudding basin and tie the seal as directed...anyway, if you choose to use it ever, best of luck...there is a copy of the directions which look just the same to me in the second site mentioned, so it would be
Clootie Dumpling
http://www.rampantscotland/recipes/blrecipe_cloutie.htm

I just chose a few quickly, but there are many recipes there that will fit nicely into anyones
cooking style

x

Answer 3

I MAKE A SPINACH AND FETA CHEESE IN CASED WITH PHYLLO , AND FOR PARTIES, I ROLL THEM LIKE CIGARS AND ITS EASY,2. GROUND LAMB AND CARROTS IN PHYLLO AND ROLL LIKE CIGARS AND SLICE 2 INCHES 3. SLICE APPLES PEARS,SUGAR,CINNAMON,GINGER,CLOVES AND ORANGE RIND,AND JUICE OF 1 ORANGE COMBINE AND WITH THE PHYLLO ROLL LIKE EGG ROLL INDIVIDUALLY,NAMASTE

Answer 4

yes

Answer 5

ELEGANT BEEF WELLINGTON

1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish

(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).

About 2 hours before serving:

1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.

Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

7. Prepare Bordelaise Sauce.

8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.

Makes 10 servings.


BORDELAISE SAUCE:

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

Answer 6

I'm making brittles,truffle,florentines ect&wrapping in cellophane&ribbon for tasty treats..i'll share my menues for the season with you..if interested in anything(even time plan)contact me&i'll write it for you.
MENU 1:
ROAST BEEF CANAPES with HORSERADISH MAYONNAISE;(toasted baguette rounds,top with beef,dab mayo&red roasted capsicum slivers)
TURKEY WITH PANCETTA&HERB STUFFING
MAPLE GLAZED HAM withSWEET LITTLE ONIONS
CRISPY,MIXED ROAST POTATOES:(red rascles,sweet pot,new potatoes&purple/blue spuds,roast with whole,unpeeled heads of garlic)
HONEY SESAME BABY CARROTS
ASPARAGUS&BEANS with HAZLENUT CRANBERRY DRESSING(wicked,good)
MASCARPONE CUSTARD&FRUIT TRIFLE
CHOCOLATE&WALNUT FUDGE(gift treat also)
MENU 2:
PRANW FRITTERS with CAPSICUM AIOLI
WARM TOMATO SALAD(mix of cherry,pear teardrop,red&yellow)
ORANGE PISTACHIO&SAGE CHICKEN
SMASHED HERBED POTATOES
SNOW PEA&BABY CORN SALAD
SPICED PORK with SUMMER SALSA
(salad ingredients/dressing+apple,necterine,mango/peach)
CHOCOLATE RUM ICE-CREAM with CHOC.SAUCE
MACADAMIA&STRAWBERRY BRITTLE(gift treat also)
MENU 3:
PRAWN,CUCUMBER&BEAN STARTER
BEETROOT&EGGPLANT DIPS with CRUDITS+(mini poppyseed lavosh&parmaseantwists)
HERBED BEEF with DIJONNAISE
TURKEY BREAST with WALNUT&SAGE STUFFING
(whole-berry cranberry sauce)to serve
WALDORF SALAD(cos,green apple,walnuts,celery+lemon dressing)
CHRISTMAS COLESLAW with CREAMY ORANGE POPPY SEED DRESSING
MERANGUE MIXED BERRY ROLL(merangue,spread with mascarpone lemon curd,sprinkled with fresh berries&rolled up&chill)Extra berries&icing suger to garnish)
MINI ALMOND&CHERRY FLORENTINES(gift treat also)
HEALTHY MENU:Prawn&Asparagus with Basil Aoili:Salmon with Herb,walnut&Chilli Salsa:Chickpea Fattoush:Mixed Green Salad with Orange Dressing:Red Fruit Salad with Honey/Mint Dressing:Fresh Ricotta Dip with Tropical Fruits.
OTHER:
SPICED RED RASCAL POTATO SKINS with Sweet Chilli-Sour cream,dipping sauce.(10 potatoes makes about40)
ZUCCHINI ROSTI with LEMON PEPPER SOU CREAM
BEEF&SULTANA EMPANADAS with WARM MANGO SALSA
MINI SPRING ROLLS with SWEET CHILLI&LIME SAUCE
MIXED MEAT SATAYS with PEANUT SAUCE
ROSEMARY CHILLI&LIME MARINATED OLIVES
ORANGE THYME ROASTED OLIVES(gift idea)
SWEET TREATS:
PINK MINI COCONUT MACAROON KISSES
MAPLE MACADAMIA TART
PEACH GALETTE
WHITE CHRISTMAS CAKES(basic fairy cake mix,bake.Topping:(white choc,rice bubbles,coconut,pistachio,cranberry&white marshmallows ect)Big Kids Like This One!
OTHER BRITTLES:WATTLESEED&TOFFEE BARK:PISTACHIO CRANBERRY FLAKES(whit chocolate)
MY SELECTION OF BALLS/TRUFFLES(from the basic truffle mixture,i make:Fruit Mince,marshmallow GOURMET ROCKY ROAD(white choc+pistachios,cranberry,mini marshmallows,shredded coconut)
DRINKS:
FRUIT SALAD PUNCH(with rum)
WHITE SANGRIA
PINAPPLE&MINT PUNCH(ginger beer)
BERRY PUNCH(Vodka)
SPARKLING ORANGE SANGRIA(non alcoholic4kids)
MANGO DAQUIRIES(YUM Hope i gave you some ideas/i have to get cooking now!!