Who has a good recipe for a traditional Christmas dish?

Gretad08 · Nov 10, 2011

I was thinking about Christmas this year, and I'd like to make something traditional that my family and I have never had before. We usually have some of the basic dishes; ham, mashed potatoes, rolls, green bean casserole, pie, a relish tray, christmas cookies, and who knows what else. My in-laws are Italian so with them we usually have spedieni and lasagna.

Do any of you have any old fashioned, traditional recipes you use for Christmas? Mince pies, Christmas pudding, roast goose or duck? I'm talking Dickens here people

. Even if you don't, you can just share some of the dishes your family serves. I might use your ideas for Thanksgiving too.

shakeysix · Nov 10, 2011

Noche Buena Salad

This is a traditional Mexican dish served at Christmas time. Our school cafeteria usually serves it for Christmas. It is a fruit salad and there are many different variations. I'm not much of a cook but I can do this one easily. It includes apples, bananas, grapes, pineapple, oranges in cross section, lettuce, peanuts and most surprising of all beets. Don't leave out the beets. If you do it's not noche buena salad. There are a lot of diff. recipes for dressing the salad. my favorite is to sprinkle pomegranate seeds over the finished salad. There is one dressing with lime juice, honey and oil. My best recipe is at home. I'll look for it tonight when I get home--s6

Alessandra Kelley · Nov 10, 2011

Every year my husband bakes a honey mead poundcake which I make into a trifle for dessert. Definitely Dickensian! (although the rest of the meal is his homemade Chinese food, not Dickensian at all!

)

escritora · Nov 10, 2011

Care for a Puerto Rican appetizer?

This is easy to make: Guava Cheese Appetizer http://www.food.com/recipe/puerto-rican-guava-cheese-appetizer-111144

backslashbaby · Nov 10, 2011

Cassoulet. My favorite food ever

We also always have oyster dressing. It's just dressing with your favorite stock and herbs to use with seafood, and oysters added in before it's baked. It's made to be quite moist, so you add more stock (and/or butter) than some people like their usual stuffing. I like to top mine with a drier mix, too.

Gretad08 · Nov 10, 2011

Thanks everybody. Those all sound great! Way more creative than I would have thought of myself

jennontheisland · Nov 10, 2011

Butter tarts and Nanaimo bars.

MacAllister · Nov 10, 2011

Smoking Bishop.

It's actually really, really good -- I like it rather better than most hot alcohol-laden sorts of beverages. And it doesn't get more Dickensian than Smoking Bishop.

firedrake · Nov 10, 2011

We always have a snacky tea on Christmas Eve with nice cheeses, various types of pickles and sausage rolls. I make the sausage rolls myself. They're made with flaky pastry wrapped around spiced sausage meat (sage, mace, thyme) and they're gorgeous when they've just come out of the oven.

L M Ashton · Nov 10, 2011

jennontheisland said:
Butter tarts and Nanaimo bars.

Absolute yes to both of these. It's just not Christmas without these.

kikazaru · Nov 11, 2011

L M Ashton said:
Absolute yes to both of these. It's just not Christmas without these.

Ditto!

And for a special treat, eat the Nanaimo Bars frozen - preferably in the basement, while while sitting on your mother's washing machine when she thinks you've gone into your room to study...

threedogpeople · Nov 11, 2011

Yumm! Nanaimo bars...believe it or not...my favorites out and about (not home made) are at the Duke Point Ferry Terminal in Nanaimo. They add a little coconut and finely diced nuts to the crust.

It just wouldn't be Christmas without my Great Grandmother's Cranberry Relish. In my hubby's family, Jalapeno Rice is mandatory with ham at the holidays.

Anyone want the recipes?

stormie · Nov 11, 2011

Yorkshire Pudding

L M Ashton · Nov 11, 2011

I've made a cranberry chutney that was a massive hit at Christmas, but sadly, I no longer have that recipe. I could probably fake it, though.

Jalapeno rice? Oh my yes, must have that recipe. Please.

jennontheisland · Nov 11, 2011

threedogpeople said:
Yumm! Nanaimo bars...believe it or not...my favorites out and about (not home made) are at the Duke Point Ferry Terminal in Nanaimo. They add a little coconut and finely diced nuts to the crust.

um, you realize you just said "ferry food" is good, right?

I'm not a fan of nuts in the crust, and they're best when the middle is more custard-y and less icing-y... Ladysmith bakery. Hands down.

threedogpeople · Sep 20, 2012

jennontheisland said:
um, you realize you just said "ferry food" is good, right?

I'm not a fan of nuts in the crust, and they're best when the middle is more custard-y and less icing-y... Ladysmith bakery. Hands down.

Not ferry food...there is a little coffee shop at the ferry terminal at Duke Point. The little coffee shop has wonderful Nanaimo Bars. I'm sure they get them somewhere else (probably Ladysmith bakery :>) ).

threedogpeople · Sep 20, 2012

L M Ashton said:
I've made a cranberry chutney that was a massive hit at Christmas, but sadly, I no longer have that recipe. I could probably fake it, though.

Jalapeno rice? Oh my yes, must have that recipe. Please.

Pre-heat oven to 350 degrees.

Cook 2 cups dry white, long grain rice in 4 cups of water. Follow package directions on cooking the rice since they are all a little different.

When done (all water absorbed), add 1 stick of butter (yes, really), 1 cup of sour cream (low fat OK, non-fat is not), 2 cups of shredded mozzarella cheese. Add 3 or 4 good shakes of Tobasco sauce. 1/2 teaspoon dried basil and min. 1 teaspoon garlic salt (adjust salt and/or garlic salt to taste). Mix gently (so you don't break up the rice grains).

Since I make this for a mixed dinner crowd. I take a buttered 9 X 13 pan at this point and make a little damn out of aluminum foil (just folded foil) dividing the pan into about 1/3 & 2/3. I take enough of the rice mixture for the 1/3 and put it into the 9 X 13 pan. NOW, with the rest of the mixture, I add lots and lots of jalapenos. I use the nacho rings that I have drained and chopped. I mix gently again to distribute 'the green". Once I put it into the 9 X 13 pan, I mark the top of the jalapeno side with "whole" rings so they won't get mixed up. Then I pull out the aluminum foil/damn.

Cover with foil, bake covered until hot (usually 20-30 min.) toward the end when the dish is mostly heated through, remove the foil and top with another 1/2 +/- cup mozzarella. Don't get the cheese too brown.

Viola. This is amazing with baked ham, roasted chicken and when left over, broken down & mixed with scrambled eggs and served on warm flour tortillas. WOW!

L M Ashton · Sep 20, 2012

That sounds great! But honestly, a few shakes of tabasco sauce? No, no, you did mention it was for a mixed crowd... For myself, I'd prefer to add about half a bottle... Or some sambal oelik...

I think I'll be making this next week, after I get some more cheese and some sour cream...

shawkins · Sep 20, 2012

How about beef Wellington? I did that several Christmases in a row. It's not a ton of work, you can do a lot of it in advance, it presents really well, and it's about as Dickensian as they come.

Cassoulet is also teh winz.

Thump · Sep 20, 2012

Bread sauce is old as dirt and very traditional.

Nigella Lawson's recipe is my go-to (Nigella's my go-to for most cooking related things really

): Bread sauce

In South America, Panetón is very traditional at Christmas. It's the same thing as the Italian Pannettone. It's a tall brioche-type bread with dried fruits. You can make it but it's easier to just buy one

Mince pies are delicious, I always eat too many during the season because they are hard to find otherwise :") I don't make them myself though, I just get the ones from the shops. Someday I want to try my hand at making my own mince and crust and do it properly...

ULTRAGOTHA · Sep 20, 2012

Cranberry Sorbet. Oh, so yummy and full of Vitamin C.

PM me if you want the recipe. I'll have to dredge it up off my recipe files on a thumb drive.

I also have a recipe I created for low fat, low sugar, very yummy Pumpkin pie.

Ginger Writer · Sep 20, 2012

Italian Cheesecake: http://allrecipes.com/recipe/italian-cheesecake/

This is a variation of one of the many desserts we used to make for Christmas. To make it a bit more festive, we used to add red and green candied cherries to the mix as the last ingredient.

Ol' Fashioned Girl · Sep 30, 2012

Louise's Ris a l'Armande or Christmas Rice

This is a traditional Christmas porridge from Sweden and the other 'North Countries'. Ol' Boy's dad described it to me soon after we got together - but he didn't quite give me all the details. It was, literally, years before I found his mom's recipe, tucked in her well-loved copy of her Betty Crocker Cookbook. And by then, Dad had suffered through some pretty sorry 'guesses'... all without a complaint.

1 Quart Whole Milk
3 ½ tbsp Sugar
¾ C Long Grain White Rice
¾ C Blanched, Chopped Almonds
¼ C Sherry
2 tsp Vanilla
1 C Chilled, Heavy Cream

Bring the milk to a boil in a 2 quart saucepan and add the sugar and rice. Stir once or twice, then lower the heat and simmer uncovered about 25 minutes, or until the rice is quite soft but not mushy. Pour the finished rice immediately into a shallow bowl to cool quickly, then add the chopped almonds, sherry and vanilla.

Whip the heavy cream until soft peaks form, then fold it into the rice mixture. Turn the pudding / porridge into a serving dish and chill before serving. Also before serving, hide a whole almond in the porridge. Whoever gets the almond will be married within the year.

A cold cherry or raspberry sauce or a spoonful of cherry liqueur is often served on top of the modern version of the ancient Christmas porridge.

(This recipe exactly fills our antique Christmas dish with the Christmas elves and Father Christmas on the top - in other words, it makes about 4-5 cups of porridge... enough for a family of six, especially after a big Christmas meal. You'll think the rice can never soak up all that milk, but it does - always takes mine longer than the allotted time to do so, however. I also substituted 1 capful of Almond extract in place of the Sherry... and instead of almonds, I hid the required pecan.)

Rhea · Oct 2, 2012

White pudding or black pudding, depending how much you like blood in your food. Also, sauerkraut (you need to boil it with just a pich of sugar to make it delicious) and ginger cookies. We also make tangerine cake in our family, to celebrate the citrus season and cinnamon rolls are a must

Lebby · Nov 11, 2012

Janson's temptation.

Who has a good recipe for a traditional Christmas dish?

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