Merry Xmas

[Brian Reay]

Merry Xmas fellow foodies.

Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.

Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

[Ophelia]

"Brian Reay" wrote in message news:qtv9ed$5hc$***@gioia.aioe.org...


Merry Xmas fellow foodies.

Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.

Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

Enjoy and Merry Xmas to you too.

[graham]

Post by Brian Reay
Merry Xmas fellow foodies.
Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.
Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

Merry Xmas to you too. No turkey this year (don't much like it anyway)
but I will be making a seafood lasagne for what has become a traditional
xmas night dinner for my son's family.

[Brian Reay]

Post by graham

Post by Brian Reay
Merry Xmas fellow foodies.
Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.
Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

Merry Xmas to you too. No turkey this year (don't much like it anyway)
but I will be making a seafood lasagne for what has become a traditional
xmas night dinner for my son's family.

From memory, you are in Canada. I wonder, what is the traditional Xmas
meal in Canada.

I recall an article some years back in an in flight magazine when flying
back from the US just before Xmas which listed (supposedly) typical Xmas
lunches from different countries. Without wish to offend, I don't think
Canada was mentioned. As I recall, for the US it was Salmon, which was a
surprise- I had always assumed they would have similar tastes (in the
main) to the UK. Portugal was Octopus, which I've never fancied and
immediately placed Portugal on my "Don't visit at Xmas" list ;-0
Australia was a BBQ which seemed very strange but, of course, Xmas falls
in their summer.

I've just suggested, while making the Turkey soup, we might try
something else- perhaps Beef etc- next year. The reaction from my wife
suggested it may be grounds fro divorce. (Possibly as I always cook the
Turkey at Xmas and she generally does the roast Beef when we have it!)

[Serena Blanchflower]

Post by Brian Reay
I recall an article some years back in an in flight magazine when flying
back from the US just before Xmas which listed (supposedly) typical Xmas
lunches from different countries. Without wish to offend, I don't think
Canada was mentioned. As I recall, for the US it was Salmon, which was a
surprise- I had always assumed they would have similar tastes (in the
main) to the UK.

Don't forget that the US eat turkey for Thanksgiving, to the extent that
it's sometimes referred to as "Turkey Day". By Christmas, they will
have barely finished the last of the turkey curry and turkey soup from
then, so will definitely want something different for Christmas!

[Brian Reay]

Post by Serena Blanchflower

Post by Brian Reay
I recall an article some years back in an in flight magazine when
flying back from the US just before Xmas which listed (supposedly)
typical Xmas lunches from different countries. Without wish to offend,
I don't think Canada was mentioned. As I recall, for the US it was
Salmon, which was a surprise- I had always assumed they would have
similar tastes (in the main) to the UK.

Don't forget that the US eat turkey for Thanksgiving, to the extent that
it's sometimes referred to as "Turkey Day".  By Christmas, they will
have barely finished the last of the turkey curry and turkey soup from
then, so will definitely want something different for Christmas!

Good point ;-)

[graham]

Post by Brian Reay

Post by graham

Post by Brian Reay
Merry Xmas fellow foodies.
Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.
Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

Merry Xmas to you too. No turkey this year (don't much like it anyway)
but I will be making a seafood lasagne for what has become a
traditional xmas night dinner for my son's family.

From memory, you are in Canada. I wonder, what is the traditional Xmas
meal in Canada.

For many, it is pretty much the same as the UK.There are some xmas time
Canadian dishes such as tourtière, which I strongly recommend. Recipe
follows:

Tourtière

Here is a recipe for Tourtière, a traditional xmas dish from Quebec.
It seems that there are as many recipes as there are cooks (and there
are also regional variations) but the following are a good start. I
suspect that the recipes are originally from Mme Benoit, La doyenne de
la cuisine du Quebec.

Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep
the other for the top.
Oven temp. 400ºF/200ºC
Filling. (tsp=teaspoon=5ml, Tbsp=tablespoon=15ml)
1 lb (450g) minced, or finely chopped pork
1 small onion chopped finely
1 clove garlic, minced
1/2tsp salt
1/2tsp dried savoury
1/4tsp celery salt
1/4tsp ground cloves
1/2 cup (125ml) water
1/4-1/2 cup bread crumbs
Put all the ingredients (except the breadcrumbs) in a saucepan and bring
to boil, stirring to break up the pork. Simmer, uncovered, for about 20
minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs.
Leave for 10 minutes to absorb the liquid. If there is still some
liquid left, repeat. Cool.
Pour mix into the pastry-lined pie plate and cover with the other circle
of pastry. Brush with beaten egg, poke a small hole in the top and bake
for 30-40 minutes until nicely golden.
Instead of the breadcrumbs, there is an alternative method with grated
potato. Follow the above recipe but add two grated, medium potatoes at
the beginning and omit the breadcrumbs. Cover and simmer for 30 minutes.
For a summary of the regional variations, visit:
www.theworldwidegourmet.com/meat/pate/tourtiere.htm
where there is an even simpler recipe.

[graham]

Post by graham

Post by graham

Post by Brian Reay
Merry Xmas fellow foodies.
Traditional Turkey chez nous, with my ‘secret’ sage and onion stuffing,
followed by apples poached in wine.
Tomorrow, the carcass will be used to make soup, another tradition here,
and lunch will be cold turkey, roast potatoes, pickles, and salad.

Merry Xmas to you too. No turkey this year (don't much like it
anyway) but I will be making a seafood lasagne for what has become a
traditional xmas night dinner for my son's family.

 From memory, you are in Canada. I wonder, what is the traditional
Xmas meal in Canada.

For many, it is pretty much the same as the UK.There are some xmas time
Canadian dishes such as tourtière, which I strongly recommend. Recipe
Tourtière
Here is a recipe for Tourtière, a traditional xmas dish from Quebec.
It seems that there are as many recipes as there are cooks (and there
are also regional variations) but the following are a good start.  I
suspect that the recipes are originally from Mme Benoit, La doyenne de
la cuisine du Quebec.
Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep
the other for the top.
Oven temp. 400ºF/200ºC
Filling. (tsp=teaspoon=5ml, Tbsp=tablespoon=15ml)
1 lb (450g) minced, or finely chopped pork
1 small onion chopped finely
1 clove garlic, minced
1/2tsp salt
1/2tsp dried savoury
1/4tsp celery salt
1/4tsp ground cloves
1/2 cup (125ml) water
1/4-1/2 cup bread crumbs
Put all the ingredients (except the breadcrumbs) in a saucepan and bring
to boil, stirring to break up the pork.  Simmer, uncovered, for about 20
minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
Leave for 10 minutes to absorb the liquid.  If there is still some
liquid left, repeat.  Cool.
Pour mix into the pastry-lined pie plate and cover with the other circle
of pastry.  Brush with beaten egg, poke a small hole in the top and bake
for 30-40 minutes until nicely golden.
Instead of the breadcrumbs, there is an alternative method with grated
potato.  Follow the above recipe but add two grated, medium potatoes at
the beginning and omit the breadcrumbs. Cover and simmer for 30 minutes.
www.theworldwidegourmet.com/meat/pate/tourtiere.htm
where there is an even simpler recipe.

Sorry, that url is obsolete! Try
https://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/tourtiere-recipes/

http://tiny.cc/mf91hz

[s***@gowanhill.com]

Post by Brian Reay
Merry Xmas fellow foodies.

I'm not one of those!

I had half the christmas pudding on Saturday night and the other half for Sunday breakfast.

Had my stollen last night and this morning.

Stil have christmas cake, 2 bags lebkuchen, and my christmas choccies to get through.

I also got a 10 kg bag of basmatic rice as a gift, which would last me the year.

Owain