Thinking about what to serve for Christmas dinner?
Here are some great suggestions (with no apologies whatsoever to vegans).
Roast Cornish Hens
Horseradish-Crusted Beef with Roasted Potatoes and Shallots
Pork Loin With Cherry-Orange Compote
Orange-Rosemary Roast Goose
Maple-Pomegranate Glazed Ham
Need some sides.
Italian Roasted Mushrooms and Veggies
Mashed Sweet Potatoes with Rosemary Pecans
Potato and Butternut Squash Gratin
And how about…
Mini Cheesecakes with Sugared Pecans
Chocolate Eggnog Floats
Gingerbread Cake with Cinnamon Cream Cheese Frosting
Cranberry Orange Holiday Punch
All of these and other menu ideas and their recipes come from Woman’s Day.
Not easy cooking up these yummy dishes. Let’s focus on just a couple.
First, the goose. Part of the 35-minute preparation includes:
Rinse goose inside and out, then pat dry with paper towels. Remove visible fat. With the tip of a small knife, prick the skin all over (do not pierce the meat), tie the legs together with kitchen twine and tuck the wings underneath the bird.
Four (4) hours later your goose is cooked. Now, that stuffing.
You can make it a day ahead of time, but it will take 25 minutes to prepare and 75 minutes to cook.
You say you’re looking for something a bit easier?
This guy has a suggestion.
That’s London-born Theo Michaels who first gained fame during Masterchef 2014. Michaels made it to the semi-finals.
His specialty is modern Greek cooking. Michaels is an author, has appeared on several TV shows, and is a regular on BBC Radio’s Weekend Kitchen with Nick Coffer.
Michaels’ super quick and easy Christmas dinner?
Let’s go the video!
“This is literally four inches of steaming Christmas dinner in a mug. And it tastes really good – so good, in fact, that my wife has had it for lunch several times since I developed it.”
Oh, and Michaels doesn’t mean just Christmas.
Wonder how that would go over with guests.
No need to employ any over-analyzing here. From my perspective I believe the British have a word for this.
CULINARY NO-NO BONUS
Last week’s no-no was overall a very complimentary piece about Kwik Trip that did include my subjective view about their coffee. Not hot enough.
I did receive some prompt and very cordial feedback (two voicemail messages) from a Kwik Trip official who said they were checking into their equipment.
He mentioned that Americans like their coffee hotter than Europeans do. Kwik Trip’s answer to the Starbucks higher end (European-like) selections is their relatively new Karuba Gold espresso drinks. Should Kwik Trip prepare the Karuba Gold products too hot it would scald the milk.
I get that. For the record I always purchase their Royal Kona coffee.
Also for the record. I still love Kwik Trip. Maybe even more.