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Christmas Cheer

Journal tuxette's Journal: Christmas/holiday food 38

Journal by tuxette

Here's a rundown of what boyfriend of tuxette and I will be eating over the holidays...

22.12 - no idea but it will be simple as we're going to a party and have a million things to do beforehand

23.12 - risengrynsgrøt (rice porridge) and rømmegrøt (sour cream porridge), with some spekemat (cured meats) on the side. The porridges are eaten with sugar and cinnamon

24.12 - ribbe (pork rib roast), julepølser (Christmas sausages), and medisterkaker (pork patties) served with potatoes, sauerkraut (with both red and white cabbage), and brown gravy. This meal will be at the local YMCA, where we prepare food for the homeless. The good deeds thing

25.12 - pinnekjøtt (salted lamb ribs) with potatoes and root vegetable mash

26.12 - lutefisk with potatoes, pea stew, and bacon

27.12 - something vegetarian ;-)

What's on the menu for all of you? What's the tradition where you live, where you come from, etc.?

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Christmas/holiday food

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  • What's the tradition where you live, where you come from, etc.?

    Ah, yes. My Finnish christmas projected:

    22.12 - Empty the fridge before leaving for my parents' place. It looks like I'll have chicken in a cream sauce, cloved potatos, feta-cheese and olives.

    23.12 - 26.12. Most likely pork/ham (skinkbit ;-), potatos, turkey rolls and chicken for those who won't eat pork, all kinds of salads, carrot casserole, liver casserole, macaroni casserole and swede casserole (hate that). No wine, beer or spirits.

    • I've had the carrot and swede casseroles. They're not that bad, especially with some skinkbit ;-)

      Hmm...I forgot to say what we were going to drink with this stuff. Milk with the grøt, beer with the pinnekjøtt and lutefisk, boyfriend of tuxette will have some aquavit as well, no alcohol when doing charity work...

      • Uh. I still can't stand swede casseroles.

        Anyway, I think I'll try to avoid skinkbit this year entirely and concentrate on chicken.

        As I mentioned somewhere, I promised my parents that I'll cook something delicious while I'm over there and I thought chicken might be a good material for that. It's tasty, it's good for you (as far as meats go) and you can make it taste almost anything you want with a proper sauce.

        So, now it's just a question of finding good sauce recipies. ;)

    • How are you going to prepare the skinkbit? Limma den roligt? :-)
  • Sprial cut honey baked ham, deep fried turkey, roasted turkey, dressing (made from cornbread) & giblet gravy (you don't want to know), mashed potatoes, green bean casserole, whole kernel corn with sour cream and jalapenos, rolls, and all manner of cakes, pies, cookies, and desserts.
  • My family are Irish, so we're going with our traditional Christmas feast - turkey, leg of ham, Dessert- christmas pudding with brandy custard and mince pies. Oh parsnips, peas, potatoes, pumpkin and lots of home made gravy with the meat dishes.

    The Christmas pudding takes about four months to make as it needs to be hung for quite a while.

    I think your menu sounds much very tasty. Merry christmas tuxette.
    • The Christmas pudding takes about four months to make as it needs to be hung for quite a while.

      Sounds kind of scary. Though I've had Christmas fruitcakes that are made just as long in advance, and they're actually quite tasty.

      Merry Christmas to you too!

  • Tradition says that, for Yule, we eat baked ham and mashed potatoes, creamed corn custard, green-bean and mushroom soup casserole, and some fresh-baked biscuits. This year, we're adding brussels sprouts, and shrimp&bacon-wrapped-scallop kebabs.

    Tradition also says that, Jan 1st, we eat steak and lobster, for a prosperous new year. We'll likely skip that again this year - grilled hamburger sounds about right, maybe with havarti cheese on it, and corn, brussels sprouts and french fries.

    Between now and
  • A traditional German thing is to eat Rouladen, which are big thinly sliced strips of beef coated in mustard and flour, then rolled up with chopped onions and bacon, fried, then left to stew in water and beef stock for a few hours. (Some people also put a half carrot or maybe a leaf or two of cabbage in them.)

    Usually this is served with potatoes or Spätzle (German egg noodles), along with Rote Beete (pickled beets), maybe roasted mushrooms or whatnot.

    This year, though, since my parents are going to

    • Ummm... Where I was it wasn't Roulanden that was on the table for christmas.

      It was either a goose or carp, together with veggies and other things...

      So I guess it's rather regional.

      Oh, and Spätzle are a Schäbische speciality, not something you get all over Germany either.... Actually come to think of it, I don't think there is any REAL German Christmas dish, is there?
      • So I guess it's rather regional.

        Well, put it this way: in America it's "traditional" to have turkey. But many people have baked ham, chicken, goose, duck or whatever instead. It's not uniform by any means.

        Oh, and Spätzle are a Schäbische speciality, not something you get all over Germany either...

        While Spätzle are certainly of Swabian origin, it's not unique to Swabia by any means. If anything, freshly-made Spätzle are a staple of Swabian cuisine, while other Germans are content t

        • Well, I was born and grew up in Stuttgart, I would never EVER do the dried thing to myself [blech]

          Reminds me, I have to make some some time :)

          M.
          • Well, I was born and grew up in Stuttgart, I would never EVER do the dried thing to myself [blech]

            Heh -- my parents hosted a German graduate student from the area around Stuttgart (Ellwangen, if that says anything to you), and she was horrified when my mom got out some dried Spätzle for a meal (she'd brought back a bag from a trip).

            Oh well, my mom meant well. ;-)

            Said student promptly ordered a Spätzle sieve from Germany...

            Meanwhile, at the same time, they hosted another grad student from G

            • Spätzle don't require any special apparatus.... You just need a small (wooden) cutting board and then you chop the dough into the boiling water. No real trick to it :)

      • It was either a goose or carp, together with veggies and other things...

        Now that sounds good...I'll have a bit of both, please!

        Goose is the typical main course for a Danish Christmas dinner. In some parts of Norway, people eat poached cod for Christmas dinner, slathered with this sauce called sandefjordsmør, which is this combination of cream and butter. No fat, no calories, of course ;-)

        • I didn't had either carp or goose in years now.... Not really missing it though, life's changed for me a bit ;)

          Of course you have to eat all the fatty food you can, it IS in the middle of winter....

          At least the days are now starting to get longer again (going off on a different tangent here for a moment).

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