Christmas Dinner Newbie...Help?

[SJ Ellis]

Hey guys.

I am making christmas dinner for the first time this year, and I am a total newbie in the kitchen! I would love to have a classic Christmas dinner with a bird and roast veggies etc. The thing is I am cooking for only three people, I really wanted a goose or duck or turkey but would that be too much waste ( I know ducks are small I just put that there to show I liked the idea of having that too), even if we ate the leftovers the next day?

I have to share half the day (like until 1 or 2 o'clock or something) at my mums house so I can't spend all day on a long recipe.

Any ideas for a menu/hints/bird. Websites/recipes etc.

Total newbie remember!

(Also looking for dessert ideas if you know any good ones, not keen on pie things though or mince puddings)

 

[skywise012000]

The secret to a great Christmas dinner is timing. Plan how much time you've got to spend on cooking and when everything needs to go into the oven. F'rinstance:

Turkey - 3 1/2 hours
Roasties - 1 hour
Roast Parsnips - 30 minutes
Yorkshire Puds - 30 minutes

So, if I want dinner ready for, say 6 o'clock, then the turkey needs to go in at 2.30. Once the turkey is in then the trusty oven timer will ping me when everything else needs to be done. Then I just have to toddle into the kitchen clutching my glass of wine and check the list to see what needs to be done now.

If you want turkey then just buy a small one. I'm only cooking for the 2 of us this year (thank goodness) so I've ordered a 4 kilo turkey which will be plenty. Goose is, of course, absolutely gorgeous and I'll miss having one this year but it's very expensive (I paid over £60 for my goose last year) and I know I'll end up throwing some out so a small organic turkey seemed like the way to go this year. Cold turkey is very versatile and not much really goes to waste.

Roasting a turkey is really quite simple - season it well and cover the breast with streaky bacon. Pour a glassful of water into the bottom of the roasting tin and stick it in the oven at 250C for 30 minutes. Then turn the oven down to 180C and cook the turkey for 25 mins/lb plus 20 minutes.

I don't usually put stuffing inside the turkey - I don't find it cooks quite as well - I roast it in a separate dish.

As a starter I usually do parma ham and melon - a godsend because you can prepare it the night before and keep it in clingfilm in the fridge.

For pudding I recommend a lemon tart (recipe below) because I find Chrismas pud is a bit heavy after eating the first two courses, although I do cook a Christmas pud for Boxing Day - or how about a pavlova? Simple to make, looks stunning and absolutely delicious. All you do is make the meringue (recipe below), pour it onto a baking try covered with greaseproof paper and shape it into a shallow bowl sort of shape. Cook it the night before so it dries out thoroughly, whip some cream and chop some fruit and pile it all in the middle of the pavlova. Meringue is really easy to work it, looks impressive as hell and keeps well in the fridge for at least a few days so, again, plenty of time to eat it up before it goes off. Even if the pavlova doesn't end up looking wonderful, crunch it all up with the cream and fruit and serve it as Eton Mess (very Nigella daaaaaahling).

Meringue:

3 egg whites
6 oz caster sugar

Pre heat the oven to 140C

Whip the egg whites until they white and fluffy and don't fall out of the bowl if you turn it upside down. Still whisking, add the sugar a little at a time until the meringue becomes glossy.
Pour onto a paper lined baking try and shape into a shallow bowl.

Place baking try on middle shelf of oven and immediately turn the oven down to 120C. Bake for 1 hour. Turn off oven and leave meringue inside oven to dry out overnight.



Tangy Lemon Tart


6oz plain flour
large pinchof salt
3oz icing sugar
3 1/2 oz very cold butter, cubed
1 egg yolk mixed with 2 tbsp cold water

Filling:

4 free range eggs
6oz golden caster sugar
finely grated zest of 2 lemons
4 fl oz lemon juice (approx 3 juicy lemons)
4 fl oz double cream


1.Preheat a baking sheet at Gas Mk 5/375F/190C. Rub the flour salt sugar and butter betwen your fingers until it resembles fine breadcrumbs. Add the egg yolk mixture and stir into the pastry with a fork. Stop when it begins to come together. Turn out onto a floured surface and knead for a few seconds.

2.Roll the pastry out to 1/4" thickness and fit into a loose bottomed 9-10" fluted tart tin. Trim excess pastry leaving a 1/2" border. Chill in the freezer for 10 mins then cook on the ba

 

[Baby Gurl]

I know a chocolate cake recipe that is very simple and all you have to do is mix the ingredients and bake.
Ingredients:
1 box devils food cake mix
2 box (large) chocolate flavor instant pudding mix
1 package (large) semi-sweet chocolate morsels
4 large eggs
1 cup vegetable oil
1 1/2 cup water
Directions:
Pre-heat oven to 350 degrees.
Stir all ingredients until mixed well (should take a few minutes). Place mixed ingredients in greased bunt pan.
Bake for 50 to 55 minutes or until toothpick or fork comes out almost clean from "cake portion" of mixture (err to the gooey side).
Allow to cool approximately 30 minutes. Turn pan over on plate or in pan.
Great eaten alone or with vanilla ice cream. Best eaten still warm. Known to satisfy even "hard core chocoholics"!

As for the bird you can buy them small so you wont have too much left over but if you did buy a big one and you didn't want the leftovers you could take them and make meals for the elderly in your neighborhood. It would be a great idea for the spirit of the holidays.

An idea for a side dish is cornbread salad. I put cornbread of course onions, green peppers, tomatoes and mayonnaise. some people add corn and beans. just whatever you like.

If you need anymore help you can e-mail me at sothrntnredneck at aol.com

 

[Les]

If you don't want to make a whole turkey, try this recipe

Turkey Cordon Bleu
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
4 turkey tenderloins
2 Tbsp. melted butter
2 Tbsp. Dijon mustard
8 thin slices ham
8 1/2" wide by 3" long pieces Havarti cheese
1 cup fine dry bread crumbs
1/4 cup flour
3 Tbsp. grated Parmesan cheese
1 tsp. dried thyme leaves
1/2 tsp. seasoned salt
1/3 cup buttermilk
1 egg, beaten

Preparation:
Preheat oven to 325 degrees. Grease a 13x9" glass baking dish. Cut turkey in half crosswise, forming eight pieces. Then cut a lengthwise slit in each tenderloin half to within 1/2" of opposite site. Open tenderloins and place smooth side down on work surface.
In small bowl combine melted butter and mustard; brush over tenderloins. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks.

Combine bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow pan. Combine buttermilk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat.

Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving. Serves 8

http://busycooks.about.com/od/turkeyrecipes/r/turkeycordonble.htm

Blender Pots de Creme
This easy and elegant rich chocolate dessert recipe is made in minutes in the blender or food processor. Make it ahead of time & keep in the fridge.
Prep Time: 10 minutes
Cook Time: 3 minutes
Ingredients:
1 pasteurized egg
1 teaspoon vanilla
2 tablespoons cocoa powder
2 tablespoons sugar
3 tablespoons butter, softened
1 cup semisweet chocolate chips
1/3 cup whole milk
1/3 cup heavy cream

Preparation:
In blender container or food processor, place pasteurized egg, vanilla, cocoa, sugar, butter, and vanilla. Blend until smooth and scrape sides of container. Add chocolate chips to blender and set aside.

In small saucepan, heat milk and cream until steam forms and small bubbles form around the edges.

Add hot milk mixture to ingredients in blender and blend on high speed until smooth. Pour into 4-6 demitasse cups. Cover with plastic wrap pressed directly onto the pudding surface. Chill 4-5 hours or until set. 4-6 servings

http://busycooks.about.com/od/chilleddessertrecipes/r/blenderpotsde.htm


Have a look at this link, there are some really great "prepare ahead" meal ideas

http://www.zimbio.com/Recipes/articles/16926/Maven+Make+Ahead+Christmas+Dinner+Planner

Good luck!

 

[Susie T]

Try a turkey breast or rock cornish game hens. They wouldn't take so long to cook as a whole turkey. For dessert: cookies from the grocery store, with fancy decorations. Good luck!

 

[JackHoleJaike]

Go to cooks.com and search for recipes.

I'd suggest oven roasted turkey
Green bean or yellow quash or broccoli casserole
Sweet potato souffle

You could just bite the bullet and by a pre-cooked ham for like 40 bucks..or buy the entire meal from your grocer/wal-mart

 

[Zieleni pakowacze zatoki]

Vegetable Christmas Tree

Recipe By :
Categories : Appetizers Holidays
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 Oz Bottle Ranch Salad Dressing
4 Cups Broccoli Flowerets
1 Broccoli Stalk
3 1/2 Cups More or Less of Cauliflower Flowerets
5 Each Cherry Tomatoes -- Cut in Half
1 Medium Carrot -- Sliced

Cover the bottom of a 13X9X2-inch glass dish with dressing. Arrange
broccoli in a tree shape, using the stem as the trunk. Place
cauliflower around tree. Add tomatoes and carrot slices as ornaments.

NOTES : This makes a beautiful and healthy vegetable platter for a party
or Christmas dinner.
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Garlic-Roasted Lamb
Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.


Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g


Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
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Green Beans With Tomatoes and Herbs
Introduction:
When selecting green beans, look for small, plump, firm pods with velvety, shiny skins and small seeds.

Ingredients
1 tablespoon olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans

Nutritional Information
1 serving:
Calories 105
Saturated Fat 0g
Total Fat 4g
Sodium 112mg
Cholesterol 0mg
Protein 4g
Carbohydrate 18g
Fiber 5g

Makes 4 servings.

Step 1:
Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.

Step 2:
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.

Step 3:
Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.

Step 4:
Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.
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Walnut-Raisin Pudding
Introduction:
Warm and soothing, Walnut-Raisin Pudding is perfect on a cold winter night. puddings need eggs to help them set. However, you can limit the yolks to one and use more high-protein whites. Bake the pudding in a water bath, or bain-marie, to keep it from cooking too fast and curdling. Adding rice, fruit, nuts, or bread increases flavor and vitamins.

Ingredients
1/2 cup orange juice
1 egg yolk
1 teaspoon honey
1 teaspoon vanilla extract
2/3 cup cooked rice
1/4 cup raisins
1/4 cup chopped walnuts, toasted
3 egg whites
vegetable oil cooking spray

Nutritional Information
1 serving:
Calories 162
Saturated Fat 1g
Total Fat 5g
Sodium 46mg
Cholesterol 53mg
Protein 6g
Carbohydrate 24g
Fiber 1g

Serves 4.
Preparation time: 12 minutes.
Cooking time: 30 to 35 minutes.

Step 1:
Preheat oven to 325¡F. In a large mixing bowl, mix the orange juice with the egg yolk, honey, and vanilla extract.

Step 2:
Stir in the cooked rice, raisins, and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.

Step 3:
Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.

Step 4:
Place custard dishes in a 13" x 9" x 2" baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.

Tip:
Check the water in the bain-marie during cooking, and fill up as necessary to prevent it from boiling away.
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Whisky Eggnog
Introduction:
This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream

Makes 6 cups.
Total time: 3 hours 45 minutes.

Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.
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