So what are y'all doing for your Christmas Meals?...
Here's Mine...
Mains: Beef Wellington, Baked Ham
Sides: Shrimp Ducky, Mixed Mushroom Ragout, Twice Baked Potatos, Pecan Rice Dressing, Fruit Glazed Yams
Veggies: Steamed Asparagus (Hollandaise), Steamed Broccoli (Hollandaise), Green Peas, 5 Bean Salad with vinagrette
Breads: Cheddar Biscuits, Yeast Rolls
Desserts: Shortbread, Hummingbird Cake, Cointreau Chocolate Almond Cake,
Hot Dessert: Bread Pudding
Pie: Coconut Creme Pie, Key Lime Pie, Lemon Icebox Pie, Apple Pie, Pumpkin Pie, Pecan Pie
Christmas Menus...
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Arborealus
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Lalanae
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My family has as sort of potluck thing for holidays since there is so many of us. Usually the typical turkey/ham with 100 freaking side dishes, but this year we decided to do BBQ lol. No idea why...
Lalanae
Burundi High Chancellor for Tourism, Sodomy and Pie
Unofficial Canadian, Forbidden Lover of Pie, Jesus-Hatin'' Sodomite, President of KFC (Kyoukan Fan Club), hawt, perververted, intellectual submissive with E.S.P (Extra Sexual Persuasion)
Burundi High Chancellor for Tourism, Sodomy and Pie
Unofficial Canadian, Forbidden Lover of Pie, Jesus-Hatin'' Sodomite, President of KFC (Kyoukan Fan Club), hawt, perververted, intellectual submissive with E.S.P (Extra Sexual Persuasion)
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Lalanae
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OK Arb, I am curious about "Shrimp Ducky" and "Hummingbird Cake." Care to post the recipes? (Also, the Cointreau Chocolate Almond Cake too if you like 
Sounds like a mouth orgasm!)
Sounds like a mouth orgasm!)Lalanae
Burundi High Chancellor for Tourism, Sodomy and Pie
Unofficial Canadian, Forbidden Lover of Pie, Jesus-Hatin'' Sodomite, President of KFC (Kyoukan Fan Club), hawt, perververted, intellectual submissive with E.S.P (Extra Sexual Persuasion)
Burundi High Chancellor for Tourism, Sodomy and Pie
Unofficial Canadian, Forbidden Lover of Pie, Jesus-Hatin'' Sodomite, President of KFC (Kyoukan Fan Club), hawt, perververted, intellectual submissive with E.S.P (Extra Sexual Persuasion)
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Arborealus
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Shrimp Ducky
1/2 pound medium (30-40) shrimp headed, peeled and deveined
1/2 pound duck julienned
1/4 cup unseasoned flour
1/4 cup butter
1/4 cup shallots, diced
1 tbsp garlic, minced
1/4 cup green onions, sliced
1 cup oyster mushrooms, julienned
1/2 cup Burgundy
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 cups game or beef consommé or 1 cups prepared brown gravy or sauce
1 cup shellfish stock or bottled clam juice
salt and pepper to taste
2 servings fettucine prepared
In a heavy-bottom sauté pan, melt butter over medium-high heat. Season julienned duck lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown, but do not burn the butter.
Move the duck over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup.
Add consommé, stock, cayenne and black pepper bring to a rolling boil and reduce to approximately 2 cups. Add shrimp cook for a further 5 - 7 minutes. Season sauce with salt and additional pepper to taste. Toss with fettucine and serve immediately with Tabasco on the side.
Obviously this is a recipe for 2 as a main dish. As a side double the quantities and serve over rice or toss with pasta.
1/2 pound medium (30-40) shrimp headed, peeled and deveined
1/2 pound duck julienned
1/4 cup unseasoned flour
1/4 cup butter
1/4 cup shallots, diced
1 tbsp garlic, minced
1/4 cup green onions, sliced
1 cup oyster mushrooms, julienned
1/2 cup Burgundy
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 cups game or beef consommé or 1 cups prepared brown gravy or sauce
1 cup shellfish stock or bottled clam juice
salt and pepper to taste
2 servings fettucine prepared
In a heavy-bottom sauté pan, melt butter over medium-high heat. Season julienned duck lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown, but do not burn the butter.
Move the duck over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup.
Add consommé, stock, cayenne and black pepper bring to a rolling boil and reduce to approximately 2 cups. Add shrimp cook for a further 5 - 7 minutes. Season sauce with salt and additional pepper to taste. Toss with fettucine and serve immediately with Tabasco on the side.
Obviously this is a recipe for 2 as a main dish. As a side double the quantities and serve over rice or toss with pasta.
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Arborealus
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Hummingbird Cake
Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 medium eggs beaten
1 cup vegetable oil
2 tbsp honey
1 1/2 tsp vanilla
8 oz crushed pinapple with juice
1 cup bananas chopped
1 cup of pecans chopped
Frosting:
1 8 oz package of cream cheese
1/2 cup sweet butter
1 pound powdered sugar
1 tsp vanilla
1 cup pecan halves (for decoration)
Cake:
Combine flour, sugar, soda, salt, and cinnamon and mix well. Add eggs and oil and stir until mixed (Do not beat). Stir in remaining ingredients and spoon into 3 greased and floured 9-inch cake pans. Bake at 350°F for 30 minutes or until a fork inserted in the center comes out clean. Cool in pans for 10 minutes before removing then allow to cool completely. Frost each layer adding successive layers until the cake is completely frosted. Decorate with pecan halves.
Frosting:
Cream together all ingredients. Reserving pecan halves for decoration.
Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 medium eggs beaten
1 cup vegetable oil
2 tbsp honey
1 1/2 tsp vanilla
8 oz crushed pinapple with juice
1 cup bananas chopped
1 cup of pecans chopped
Frosting:
1 8 oz package of cream cheese
1/2 cup sweet butter
1 pound powdered sugar
1 tsp vanilla
1 cup pecan halves (for decoration)
Cake:
Combine flour, sugar, soda, salt, and cinnamon and mix well. Add eggs and oil and stir until mixed (Do not beat). Stir in remaining ingredients and spoon into 3 greased and floured 9-inch cake pans. Bake at 350°F for 30 minutes or until a fork inserted in the center comes out clean. Cool in pans for 10 minutes before removing then allow to cool completely. Frost each layer adding successive layers until the cake is completely frosted. Decorate with pecan halves.
Frosting:
Cream together all ingredients. Reserving pecan halves for decoration.
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Arborealus
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Cointreau Chocolate Almond Cake
Cake:
1 cup chopped Almonds - place in bottom of greased & floured
bundt pan
1 18 1/2 oz chocolate cake mix
1 3 1/2 oz fudge instant pudding mix
4 medium eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Cointreau
Glaze:
1 stick margarine or butter
1/4 cup water
1 cup sugar
1/2 cup Cointreau (add after removing mixture from heat)
This one is one even a non-baker can do as it uses standard packaged mixes.
Cake:
Mix all cake ingredients together and pour batter over chopped nuts. Bake approx. 50 min. to 1 hr at 325°. Cool. Invert onto serving place. Prick top and drizzle glaze over top and sides of cake. Garnish with orange zest.
Glaze:
Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Cointreau.
I highly recommend making this several days in advance and sprinkling the baked cake with Cointreau several times a day until it is relatively saturated. Then glazing the last day...
You can vary this recipe wildly to achieve various combinations. Creme de Menthe with chocolate. Rum and banana with gold cake/french vanilla pudding mix etc etc...Fun to play with for beginners......
Cake:
1 cup chopped Almonds - place in bottom of greased & floured
bundt pan
1 18 1/2 oz chocolate cake mix
1 3 1/2 oz fudge instant pudding mix
4 medium eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Cointreau
Glaze:
1 stick margarine or butter
1/4 cup water
1 cup sugar
1/2 cup Cointreau (add after removing mixture from heat)
This one is one even a non-baker can do as it uses standard packaged mixes.
Cake:
Mix all cake ingredients together and pour batter over chopped nuts. Bake approx. 50 min. to 1 hr at 325°. Cool. Invert onto serving place. Prick top and drizzle glaze over top and sides of cake. Garnish with orange zest.
Glaze:
Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Cointreau.
I highly recommend making this several days in advance and sprinkling the baked cake with Cointreau several times a day until it is relatively saturated. Then glazing the last day...
You can vary this recipe wildly to achieve various combinations. Creme de Menthe with chocolate. Rum and banana with gold cake/french vanilla pudding mix etc etc...Fun to play with for beginners...
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