I am just curious (and frankly also on the look-out for foodie ideas) to learn and read about what you will prepare for the holidays, Christmas in particular.


Here it is the same old same old, but this year doubled efforts for me.


First time celebrating at the new home with my side of family on 25th, as well as the very first time with my Pirate's Family on 26th, for both occasions I'll cook a 4 -5 course meal. This is my gift to the family.


The menu planning for the Pirate's side event is almost finished, that was quite easy. Just to take into account some no-goes for an allergy sufferer, that it has to be generally soft to chew for darling MIL and then consider a few no-goes for two picky eaters, but apart from that no problem. As this side of family hasn’t eaten yet many of my menu’s and so I can recycle, sort of some favourites and it will be news for them.


But my side is a bit trickier, 3 picky eaters (don’t ask!!) and over 15 years of planning and cooking such menu’s for them, I am starting to run out of ideas, as I don’t want to repeat myself in regards to dishes, so every year for Chrimbo it has to be something 'new'.



Fondue Chinoise btw, will be served for New Year’s Eve! :P :P

I am looking forward to learn a lot of new things, about Ef’ers traditions and meals.

__________________
Voluntary SWISS shoe -horn to Expats since 1999, do I get a medal now?

For the first time in my life - someone else will cook my Christmas dinner - and Christmas Eve and Boxing day ... some at one daughter's, some at the other's - so I really don't care what they cook- as long as I don't have to do it - hurrah.

However, if I could choose, I'd much rather have an aged rib of beef, than turkey...

No real idea yet. Probably some apple wood smoked pigeon breasts one days and some cornish pasties. Will see when we get there what I want to cook :-)

I am currently in the position of your daughters...that's why I prep it.



Tho', I am looking forward to in about 10 years time, when it will be our time to go to round to our offsprings places for that, jointly we've 5 kids...so I hope there will be at least one that invites us

This holiday it will be dueling foodies, OH and BIL, manning the stove/grill/oven.

So my sisters, mother, and I will be happily putting up our feet and sipping something festive while the men do their thing.

We don't eat meat on Christmas eve. What was in my childhood a light meal has sort of evolved into a riff on the traditional Italian Feast Of The Seven Fishes when the two foodie outlaws cook together.

OH loves this family gathering as his pescatarian creations finally get their chance to shine. (I am seriously ichthyophobic, a burden he bears with grace and dignity the other 364 days of the year. )

The menu is not yet finalized - seriously, you'd think the guys were planning the Last Supper given the negotiations going on - but to give you an idea of what this tradition often includes, see here:
https://www.bonappetit.com/entertain...e-seven-fishes


Happy Holidays - and here's to good eatin'.

Well as they are 45 and 43 - it is about blooming time, me thinks

Always had great success with my Swiss style trifle - made with black cherries and kirsch, and good quality dark chocolate.

WOW!! They have their work cut out. I had to laugh out loud at your description of OH and BIL....Ihad the image of a kind of 'High Noon cook-out-duel' in my head



Fish no probs for me, but unfortunately I am allergic to shellfish and the like, due to a enzyme I lack to digest that food. But I do prepare it, for those who can eat that kind of foodstuff.

Thanks for the link, I never knew about this 7 fish dish.



I won't be giving pressies, the cookery is my present to the family, and since it is my one big and only passion, it is a pleasure and not a chore to do. Sort of a WIN/WIN situation, I get to use my abilities and they can eat to their hearts content.


The Pirate chose last night what, he thinks will go down well for his side of the family.


We'll have:



Consommée double with porto and fresh plaited loaf



A kind of puff pastry cushion (feuilletté) with fresh spinach, morels and quails egg


Cannon of lamb with my honey-orange sauce
Truffle flavoured risotto
some vegetables


Home-made icecream torte (Vacherin glacé)

__________________
Voluntary SWISS shoe -horn to Expats since 1999, do I get a medal now?

I'm doing roast citrus goose with potatoes, sprouts, parsnips, carrots. Christmas pud afterwards (shop bought!). Anyone who doesn't like it is welcome to make themselves a sandwich.

Thannkkk yoouuuu! Sounds yummy!!

Last year, I lovingly made my first ever Christmas Cake after a recipe St.Delia, it was one element of the dessert....no one but me liked it.

Thanks EE,


I'll cook whatever my brotherinlaws order. One thing is certain, the bloody fondue chinoise is off the menu! As I already informed them last year, I can't stand it.

Oooh... do you have a recipe you'd be happy to share please?


Amongst other things I'm contributing a rum-soaked chocolate bread and butter pudding this year, also St Delia's.

On the 24th, Pork tourtiere with Oven browned Potatoes.

On the 25th, Borscht, Graved Lax, Turkey, Parsnips, Brux Sprogs, Whiskey Carrots, Potato Daupenois. Still have to negotiate about salad and desert.

Boxing day: Leftovers till you burst.

Whisky carrots? Canned in a whisky based brine? Or with a wisky sauce

Steam until they're just about aldente, then transfer to a hot frypan, add a whacking great dollop of butter, then a healthy splash of Whiskey. Grated muscat to give them a bit of bite.

Chinoise/bourguignonne (one pot of broth, one of oil, same meats and sauces).

Tom

It's my parent-in-law's turn to do Christmas Eve.

Fantastically, my father-in-law can't stand fondue chinoise either so I'm looking forward to Christmas Eve this year as he's cooking.

Well, as Reindeer Stew is on the menu during that day on our trip to the Arctic Circle this Christmas, have booked another, more morally conscious, option for the evening - so kindda vegi burgers and fries sort of thing. Still, first year away at Christmas, so will be a first experience.

I am very fond of Delia‘s Buche de Noel. That’s on the menu for sure. I‘ve made it every year for years and years. It‘s also gluten free - this was a great thing one year when we were at friends and needed such a dessert.

Husband wants to do a fish thing for Christmas Eve, so that will be amusing.

Very small Christmas, so probably a nice steak with various sides, maybe a chicken or fondue chinoise.

I grew up with very bizarre superstitions for New Years‘, requiring the eating of pork. Maybe steamed pork buns. The buns have yeast dough, so that meets another requirement.

And of course, we have to make a small batch of oliebollen - Dutch fried balls of yeast dough. They’re quite good straight from the fryer.

Slices of cake in bottom of dish, plain or chocolate. Get a jar or two of dark cherries in juice- strain, put on cake slices- keep a few for decoration. Cook juice with a little sugar and cornfour- add kirsch- cool and pour on cherries and cake- top with thick layer of custard (mixed with cream) - then a layer of whipped cream. Grate good quality dark chocolate on top, or make chocolate curls- decorate with the cherries kept back, et voilà.

Thanks folks for your posts. It is very interesting to read what other people prepare. Loving it and keep it coming!!


I am still planing the menu for 25th......