Christmas Lunch/Dinner

[Spiritwolf]

:) What does everbody here do for your Chrissy lunch/dinner?. I am either doing a large Pork Roast,with roast veggies and corn cob and greens with apple sauce and gravey, or A Seafood and cold meat lunch with heaps of different salads, maybe a tossed salad,potato salad,coleslaw,beetroot,pineapple ( I cant have salad without beetroot and pineapple ), an egg salad,also cheese,and grated carrot, and anything else that comes to mind when Im shopping for it all. Then for dessert, I must have our traditional Pavlova with heaps of cream and seasonal fruits, A lovely sherry wine Trifle, with heaps of jelly(jello) and custard,cream and fruit of choice, for the kids, if they dont want any of ours, then it will be icecream and jelly (jello ) parfaits, with marshmellows and nuts and topping with fruit (YUMM) and heaps of Champayne, wine,Malibu (my fav. drink with soda, or coke, or as my eldest son and I love it , with Blue curacao and lemonade or soda water, plus what ever other alcohol there is, nothing like a splerge at chrissy and new year time, then thats all the splurging for another year, If I left anything out, Ill be sure to let you know. How about everyone else, what are you all doing and having or cooking for our festive season, I love chrissy time, it challenges me for new recipes to cook, but OH GOD my pocket certainly feels it, OUCH!!!:eek:

[NOCHEF&JUSTLOVESFOOD.YUM]

Hi Spiritwolf!

Well. Being an American my family tends to stick to turkey, ham, gravy, mashed potatoes, candied yams, relish tray (olives, celery, carrots, etc) with apple and pumpkin pies for dessert.

Being the crazy one in the family I have tried Christmas Goose, Duck and venison as well as different sides.

I am not sure how many of the grocery store ingredients we have in common. Why don't you pick a specific area of interest (main meat, dessert) and the gang can help out with some new recipes?

Since you started out with pork, how about this one? You can use it as a first or second meat offering. I have also let it get cold, sliced it and served it as an in between appetizer.

FANCY PORK LOIN
3 lb. pork loin
1/2 c. light corn syrup
1/4 c. lemon juice
1 tsp. dry mustard
1/4 tsp. ground cloves
1/4 c. soy sauce
2 tbsp. sugar
1 tsp. ground ginger
2 tbsp. A-1 or other steak sauce

Mix together all the ingredients and pour over the pork loin to marinate for 4 to 6 hours. Bake in the sauce; baste occasionally, 325 degrees for 2 hours.

I didn’t convert the measurements or the temperature (I can, I am a civilized American, LOL) but I thought it would get us started.

Also, as the group will tell you, I am a BIG fan of brining ANY meat for that extra depth of flavor and juiciness.

This recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.
2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.