Progressive Dinner for December 26
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3950
Printed Date: 26 March 2026 at 21:49
Topic: Progressive Dinner for December 26
Posted By: HistoricFoodie
Subject: Progressive Dinner for December 26
Date Posted: 20 December 2013 at 23:34
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I'm hoping Christmas celebrations don't get in the way of this week's dinner. Y'all might keep that in mind as you make your selections.
Hopefully, the seafood and main dish entries will be posted right away, so the rest of us can post without the holiday getting in the way. Here are this week's assignments: Appy: Ahron First: Hila Soup: Brook Salad: Anne Seafood: Ron Main: Mark Dessert: Dan
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Replies:
Posted By: MarkR
Date Posted: 21 December 2013 at 06:54
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I'm going to cheat a bit here, this is a thread from my friend John, Bearcarver on Smoked-Meat.com. It is perfect for Christmas, if you don't have a smoker it works just fine in the oven, the glaze is the secret. Double Smoked Ham!
On edit and as an afterthought, if you do not eat pork - I do not see why this would not work with lamb. Also, I don't think I can improve on Johns tutorial so I just copied it! ------------- Mark R |
Bearcarver;294845 wrote:
Posted By: HistoricFoodie
Date Posted: 21 December 2013 at 11:28
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Mark, a perfect choice for Christmas week. And, so long as you gave credit where credit is due, I don't care where it came from. As per lamb, I wonder if glaze #1 wouldn't be a little too sweet? Although if you look at it, and subtract the sugars, you're pretty much left with North African flavors. Maybe use honey instead of maple syrup with that one? |
Posted By: TasunkaWitko
Date Posted: 21 December 2013 at 14:05
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I like it, Mark, and we are fixing ham for Christmas eve, so I'll see about trying it with glaze #1. On the other hand, we've got a pretty awesome pineapple/mustard/swiss cheese crust that we do that might be perfect for a baked ham pictorial, as well....decisions! I should have a seafood selection by this evening ~ ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: TasunkaWitko
Date Posted: 22 December 2013 at 18:49
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For my seafood course, I decided to go with a dramatic contrast - all the way to Spain. My choice is paella de marisco. Spain's quintessential dish is - to me - more of a method and a technique, rather than a recipe. Paella itself is covered very well by these links: http://foodsoftheworld.activeboards.net/paella-the-national-dish-of-spain_topic576.html http://foodsoftheworld.activeboards.net/paella-from-beginning-to-end_topic2149.html http://foodsoftheworld.activeboards.net/paella-valenciana_topic581.html Another link - posted by Chris from Belgium - is very much worth checking out, as it outlines an easy and delicious way to make paella without a paellera, or paella pan: http://foodsoftheworld.activeboards.net/paella-my-easy-way_topic2291.html If anyone would like to try paella and has any questions, please post your query on any of the links provided above. Paella is also significant here at FotW because every year during the course of Memorial Day Weekend we have a forum event called "National Paella Day," where members from all over prepare paella in their homes and post their experiences for the mutual enjoyment of the participants. This year, I chose to make paella de mariscos featuring cod fillets, shrimp, clams and mussels:  It turned out quite well, I think, and the family really enjoyed it:  The bounty of the sea combined with the paella tradition reaching back to antiquity - who could ask for anything more? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 22 December 2013 at 19:24
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This week’s soup was a real challenge. I wanted something that would be festive enough for the season, and complimentary to the two main courses. In the end I choose: Fennel & Oyster Chowder 1 fennel bulb, quartered, cored, and diced 1 shallot, minced 2 fingering potatoes, sliced 1 cup chicken stock 2-3 tbls sweet white wine 12=15 oysters, shucked, with their liquid 1 cup heavy cream Salt & pepper to taste 2 tbls pancetta, diced small (1/4”) Caramelize fennel and shallots in a little oil. Season with salt & pepper. Deglaze pan with wine, cooking until liquid evaporates. Meanwhile, simmer potatoes in stock until fork tender. Transfer fennel to a soup pot. Add the potatoes and remaining liquid. Add the oysters and poach until plump. Pour in the cream and reduce slightly until flavors blend. Adjust seasoning. Sauté the pancetta until brown and crisp. Drain on paper towels. Transfer soup into bowls. Sprinkle with the pancetta. Serve with crusty bread and sweet butter. Further discussion about this soup can be found here: http://www.foodsoftheworld.activeboards.net/topic3951_post29240.html#29240 |
Posted By: gonefishin
Date Posted: 22 December 2013 at 23:04
Okay, how about a little overindulgence for the holidays 
Cinnamon Rolls Dough
Filling
Glaze
Dough Combine warm milk and yeast in bowl, let activate then whisk and add eggs. In mixer bowl combine flour, cornstarch, sugar, salt...mix. Slowly add milk mixture to dry ingredients and mix on low (dough hook) until combined. Increase speed of mixer to medium and add one section of butter at a time until all is incorporated into dough, let mix for 10 minutes. Add flour, 1 tablespoon at a time, until dough release from sides when mixing. Turn dough onto clean surface and knead and form a ball, place into greased bowl...cover and let dough double in size. Filling & Assembly Mix brown sugar, cinnamon, salt together in bowl. Turn dough onto clean surface and roll to 18"x18. Spread softened butter over the surface, except the last 1 1/2" of dough furthest from you (this will be pinched to seal the end). Next spread the filling evenly across all dough, except the last 1 1/2". Now, starting with the edge nearest to you, start rolling in a tight roll. When you get to the end, pinch the dough into itself to seal the outer edge. Now, ensure that your roll is a nice uniform shape all along with two flat ends. Cut into equal lengths rolls, I used 2 3/4". Place in parchment lined/sprayed 9x12 pan...cover and let rise to double. Next you can move on to baking them, or refrigerate for up to 24 hours. I usually refrigerate at least overnight. Take them out an hour before baking, to come to room temperature. Bake & Filling Now you can bake them at 350f for 35 minutes, or until golden brown and cooked through/filling melted. Glaze:mix softened cream cheese, milk, vanilla, powdered sugar in a bowl, set aside. Once the Rolls are out of the oven place 1/2 cup glaze on each roll and let cool for 30 minutes. Add remaining glaze and serve. I made a double batch. Yes, that's 36" of Cinnamon Rolls!    ------------- Enjoy The Food! |
Posted By: Effigy
Date Posted: 23 December 2013 at 00:41
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That Paella has caught my eye - salad inspiration....
**************L O A D I N G************* 98% ------------- Resident Peasant |
Posted By: Effigy
Date Posted: 23 December 2013 at 00:50
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NOTE: I tried to edit this on my iPad - and have messed it up - as soon as I get back to my desktop I will fix it. Please bear in mind that here in NZ salad is served with the main dish, either as a side or on the same plate. However I think that this with the additions I mention would work well on its own. Hedgerow and apple salad  <span style="font-size: 12px; line-height: 1.4;"> </span> <span style="font-size: 12px; line-height: 1.4;">Serves 6</span> I spotted this recipe and tweaked it my way - the photo is not mine. Some dandelion <span style="font-size: 12px; line-height: 1.4;">leaves, walnuts (well any hedgerow nuts) </span><span style="font-size: 12px; line-height: 1.4;">and a crumble of goat feta would be fine with it I think.</span> 500-600g dark berries like blueberries, blackcurrants, blackberries, elderberries 30g sugar a splash of balsamic vinegar 200ml fresh unsweetened apple juice 3 crisp dessert apples Put 50g of the berries in a saucepan with the sugar, balsamic and the apple juice. Bring to the boil and simmer for about 5 minutes, then strain through a fine-meshed sieve, lightly pushing some of the berries through with the back of a spoon to give the sauce a bit of texture. Leave to cool. Stand the apple on its end and with a sharp knife, cut thin slices towards and around the core; then cut the slices into thin batons. To serve, mix the berries together with the apple and arrange on individual plates or a single serving bowl and pour the sauce over. Crumble over with feta and coarsely chopped nuts. http://foodsoftheworld.activeboards.net/topic3956_post29278.html#29278 - http://foodsoftheworld.activeboards.net/topic3956_post29278.html#29278 ------------- Resident Peasant |
Posted By: africanmeat
Date Posted: 23 December 2013 at 09:02
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As i am on holiday in israel for few days , i thought it will be appropriate to do falafel as an appetizer  Merry christmas and a happy new year . to all my friends . ------------- Ahron |
Posted By: HistoricFoodie
Date Posted: 23 December 2013 at 11:13
Sort of a mini-aliyah, Ahron?  Hav3 a good trip.Meanwhile, for recipes and discussion about falafel, see: http://www.foodsoftheworld.activeboards.net/caesarea-falafel_topic2435.html |
Posted By: Addtotaste
Date Posted: 27 December 2013 at 02:12
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Spinach with home made paneer
Through break ins and floods I am here to post. Hopefully the pics will make up for my tardiness I used Kefir to make my paneer but you can use any acid. Kefir or yoghurt will make a softer product  Bring 1 litre full cream milk just to the boil on a medium heat. Add 250ml of Kefir or yoghurt or 1tbs lemon juice or vinigar and bring down to a low heat stiring gently until the curds split from the whey  Line a colander with cheesecloth and pour the curds and whey into the cloth. Hang it up to release the whey (I kept the whey and baked bread with it)  When the cheese has dried out press it into a container and put in the fridge for a few hours  When "dry" slice up the cheese into squares  Fry in the oil of your choice (I used coconut) with masala spices (please excuse the blurriness)  When the cheese has browned on all sides add in 2 cups frozen or preprepared spinach  Once cooked through lower the heat right down add add coconut cream and crushed garlic. Simmer till thick  Ready to serve ------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: HistoricFoodie
Date Posted: 27 December 2013 at 07:25
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Sorry to hear about your various problems, Hila. Seems like bad things always happen in bunches. Alas! This completes this week's dinner, though, pretty much on time. Here's the recap: Appy: Falafel First: Spinach with home-made paneer Soup: Fennel & Oyster Chowder Salad: Hedgerow & Apple Salad Seafood: Paella de Marisco Main: Double Smoked Ham Dessert: Cinnamon Rolls |