What's on your Christmas menu?

Takeout.

This roast looks really fancy, but I'm not sure what it is.

There's always room for Jell-O.

chinese

Beef, ham AND bacon.... OP, just no.

Dessert? A simple Charlotte Russe or the one time of the year, Pancakes Barbara. Which is also good NY Day.

Your dinner sounds heavy, IMO.

Dessert: pecan pie. Apple pie. It is apple season, now.

Cheesecake with cherries.

i cant find prime rib in whole foods

Something on fire, perhaps?

After that repast, how about individual servings of Pepto Bismol?

[quote]R2: This roast looks really fancy, but I'm not sure what it is.

Looks like the Crown Roast of Pork, or perhaps lamb.

Gin and deep, deep regret.

I always do a prime rib for Christmas. I'd ditch the ham.

I always do a beef tenderloin for Christmas. It’s just as indulgent as prime rib but less fussy and faster to cook. It goes with everything.

I rarely eat them although I love them, chocolate eclairs.

I have to make a very specific meal or people get “upset”.

Roast turkey with sage and onion stuffing

Gravy made with turkey stock and pan juices

Cranberry sauce

Mashed potatoes generally with nutmeg

Glazed carrots with mace

Broccoli with mornay sauce

Roasted squash

Freshly baked rolls

Dessert is French silk pie and some other pie.

A bloody, shitty burnt roasted pigeon with my fcuked-up family.

Broccoli with mornay sauce? Well, smell you.

The entire meal sounds delicious.

I’ll be in a hotel in Boca Raton and will probably eat whatever I bring in the day before so I don’t have to go out on Christmas. I know it sounds grim but I’m really looking forward to it.

Gumbo.

[quote] Broccoli with mornay sauce? Well, smell you.

We just call it cheese sauce normally. I translated it into DL-speak.

R22, your reply made me spit out my drink!

You are the cuntiest cunt who ever cunted!

Pork loin (bone in) with cornbread dressing, oven roasted white and sweet potatoes, either green beans or shaved brussel sprouts, and applesauce.

Assorted cookies and ice cream, chocolate cake, and our traditional lemon flavored cream cheese pound cake with fresh berries and whipped cream.

Christmas Eve is seafood, salad and some kind of potato. Don't know what's for dessert. I'll be surprised.My task is the salad. I got off easy this year.

I recently learned that Italian Americans all eat lasagne for the holidays.

I think Baked Apples would be a complimentary dessert on your menu.

[quote]I think Baked Apples would be a complimentary dessert on your menu.

Really? Can it talk?

Does anyone make a goose for Christmas any more?

Some pretentious fucking opera gays I know are making goose r28

They are annoying cunts.

Goose looks good, but where would you even buy one?

Isn't goose typically very greasy?

We have so many Canadian geese fouling up the landscape I was thinking last spring when the new babies were born, of stealing a couple and feeding them proper goose food, and then killing them when they got big enough. But I live in an apartment in a populous suburb and I wasn't about to store them in my bathtub in my 600 SF apartment. So I abandoned the idea.

‘Christmas cake’. It’s not too late to start one now and load it up with plenty of bourbon or cognac before xmas day

[quote]Your dinner sounds heavy, IMO.

Everything does sound very rich. I'd try to go with a fruity dessert, apple pie or crisp. A trifle with lots of berries, or something exotic like pavlova or cranachan.

You could probably just buy duck breast and cook that. (Thinking of substitutes for a whole goose.)

How does country ham differ from a regular leg ham?

Regular leg ham comes from a city pig.

R17/r22 Rebecca thanks you.

r30 They are available at the larger supermarkets, frozen, in the meat department.

r36 Country ham is traditionally on the dry side( I remember having some in a restaurant in Fancy Gap, VA and finding it impossible to cut), smoked and quite salty. Most supermarket hams are the liquid-injected, softer and sweeter kind.

My fat whores rejoice menu: ham turkey breast stuffing (our group can't get enough of it at Thanksgiving, so they always request a repeat at Christmas) mac and cheese potato casserole creamed corn green beans fresh rolls french silk chocolate pie

R39 here. I don't know why DL did that to my formatting. I might be a fat whore, but I'm not retarded.

Super lengthy elephant boogers and horse shit tarts.

[quote]Rebecca thanks you.

I don’t understand this reference.

OP is a Duff’s smorgasbord from 1977.

STFU alt-Gerg

R44, are you having a challenging day?

I be shitting on you hoe

[quote] I be shitting on you hoe

Cut me some slack, Jack! Chump don' want no help, chump don't GET da help! Jive-ass dude don't got no brains anyhow! Shiiiiit.

r42 The reference is to actress Rebecca DeMornay. 😉

R47 is racist

R49 has never seen the movie Airplane!

Idiot.

STFU R49 you’re old

OP Simply Sara supplies her recipe for “au jus” right here.

Leg of lamb. Mashed potatoes. Creamed spinach. Yeast rolls. Tres leches cak.

[quote] [R47] is racist

False.

Just more clever than you.

We’re having cold prawns, smoked salmon and oysters delivered on Christmas Eve, and between Christmas and NY we will cook and graze on turkey meatloaf and Coca Cola Ham from Nigella Lawson.

Xmas Eve dinner at the in-laws': shrimp and langoustines various ways, crab, tiny clams, Iberic ham, oysters, other shellfish, cheeses (manchego ans goat cheese and others), croquetas de puchero, broth, espinacas con garbanzos, mantecados, polvorones, pestañas, nuts are the standards, with some other things each year.

Personally, I prefer a honey baked ham over a country ham.

I suppose chick-fil-a will be closed.

We're doing pulled pork sandwiches, homemade mac and cheese, home fries, and cole slaw.

Dessert?

Dollar Tree Pound Cake with Cool Whip

Interesting choice, R59.

Seems fun, but is everyone okay with that for a Christmas dinner?

That's more like something you would have on a random Summer day in July.

What's your thinking behind it?

I'm cooking Bistecca Alla Fiorentina. Still unsure of sides, but probably Roast Potatoes and assorted salads.

Merry Christmas to all.

R61 - we took a poll with several choices and this won. I guess everyone is tired of turkey and dressing.

Prime rib, roasted carrots and potatoes, asparagus and fresh, yeasty rolls. A pumpkin (requested) and apple pie. Lots of wine and champagne.

Simple but delicious.

We're ordering a shit load of Chinese food. I'm just not into it this year.

I went shopping today and picked up a prime rib roast from the butcher. I'll cut the ribs out tomorrow then brine it overnight. Saturday I'll put the rib bones back in and tie it up. I'm a hillbilly at heart, so I'll sear it on the grill at 800° before I put it in the oven Monday; my broiler never gets hot enough to sear it like I like it.

The sides will be standard: baked potatoes, green beans, and buttered corn. I'll probably make some drop biscuits too. Of course I'll use the drippings from the roast to make au jus while the roast rests. I also picked up some fresh horseradish at the farmer's market.

I'm with R65--Chinese this year! Triple order of crab rangoon!

Try this creamed spinach recipe. It's to die for! I don't use the creme fraiche and I have to go to Whole Foods to get the adult spinach because I've never seen it anywhere else.

For dessert I make a Black Forest cake: chocolate genoise layers soaked with kirsch, whipped cream and sour cherries between, decorated with Luxardo cocktail cherries and dark chocolate shavings. It has nice bitter, boozy note mixed with the airiness of the whipped cream.

R65 and R67 are anti-American!

r69 is a Big, Fat Stupidhead.

We're doing Tex-Mex. Tamales, grilled nopales, carnitas, Christmas Eve salad, lemon Carlota.

OP, "au jus" means "with juice" so don't say Prime rib with Au Jus. ("Prime rib with with juice")

“Au jus” doesn’t mean “with juice.” Jus is masculine, so the “à le” contracts to “au.” So it’s like “[à la] jus,” or “in the manner of juice.”

“With juice” would be “avec jus.”

But since “au jus” has been borrowed into English as a single, lexical item, “with au jus” is 100% acceptable.

wrong.

Black snapper…..AKA Oprah’s slimmed down pussy.

The holiday wouldn't be complete without dried plums.

R75

Roast turkey, gravy, pecan stuffing, sage and onion stuffing, carrots, peas, roast parsnips, tiny sausages wrapped in bacon, cranberry sauce.

Traditional heavy fruit pudding, brandy butter and custard.

Antipasto includes-

Shrimp

Veggie tray with dips

Meats & cheeses

Stuffed mushrooms

Deviled eggs

Olives

Anchovies

Franks in a blanket

Pasta course including meatballs, sausage and bragiole

Main course includes

Spiral ham with homemade maple and brown sugar glaze

Mashed sweet potatoes, 1 tray with marshmallow, 1 without

Sautéed green beans in olive oil with bacon, pink lady apples and walnuts

Dessert includes

Cookies and pastries

Apple, pumpkin, coconut custard and cherry pies

Cheesecake

Ice cream

^ I almost forgot- stuffing with the main course

^ And the homemade cranberry sauce with apple and orange juice. My son likes it on his apple pie.

I need to go over my list before I forget something else!

What's the point of antipasto and a dozen appetizers? Cocktail party, yes, but before a big dinner? I can't do them at restaurants because they fill me up.

R82- it’s an Italian thing. We start eating around 1 so think of the antipasto as lunch, pasta between 4 and 5, so dinner. Main course about 8, so supper followed by dessert.

We’re so used to it we pace ourselves. No one eats huge portions and then we enjoy the leftovers the next day.

I actually thought that R79 was going to eat out at a buffet restaurant.

Greg tendon pastries

Baked stuffed jumbo shells and salad. Chocolate eclairs for dessert. Red wine and coffee. I'm swooning over the menu as I type.

[quote] Greg tendon pastries

Try harder.

How old are you R79? Are you a man? And you prepare that immense Italian feast? By yourself?

It’s just the two of us so I’m using recipes I can scale down. I’m making this shrimp dish. For sides I’m making an herb, garlic and parm orzo, with steamed broccoli on the side. Dessert is fudge and other chocolate’s from See’s.

It's just me, so I'm going to have a ribeye and loaded baked potato. I might attempt a German chocolate cake, or just buy a slice if they have that in the store.

Ribeye and a baked potato sounds heavenly, R90.

Enjoy!

[quote] potato. I might attempt a German chocolate cake, or just buy a slice if they have that in the store.

R90, here’s a German chocolate cake that I made.

OP, you might want to invest in a defibrillator if you eat all that in one meal.

R92 Why is that black man urinating on your cake?

Greg, that cake is HUGE!!!

How long does it take to bake that monster??

I'm guessing about an hour.

Bitch, you better have bought me a great Christmas gift.

Cookie dripping cum and lipid

Blood goose pudding

Shit chicken a la Gerg avec brinê

Potatoes devil

Pussy cake

Cherry pussy juice jubilee 🍒

I see R97 started hitting the bottle early....

U know it glue glug

I can’t decide between a NY strip or smothered turkey legs. Either way I’m going to have collards, Mac & cheese, mashed potatoes and yeast rolls. I was going to go all out for dessert but I’m doing well on my food plan.

Thai takeout.

I love this local Thai place, open on Christmas Day.

I'm surprised that none of you have mentioned a "Feast of the Seven Fishes," or however many fishes it is.

Are none of you Italian?

The Feast of the Seven Fishes typically consists of seven different seafood dishes. The tradition comes from Southern Italy, where it is known as The Vigil (La Vigilia). This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat on the eve of a feast day.

As no meat or animal fat could be used on such days, observant Catholics would instead eat fish (typically fried in oil). It is unclear when or where the term "Feast of the Seven Fishes" was popularized. The first known mention is in The Philadelphia Inquirer in 1983.

The meal includes seven or more fishes that are considered traditional. "Seven fishes" as a fixed concept or name is unknown in Italy. In some Italian-American families, there is no count of the number of fish dishes. A well-known dish is baccalà (salted cod fish). The custom of celebrating with a simple fish such as baccalà reflects customs in what were historically impoverished regions of Southern Italy, as well as seasonal factors. Fried smelts, calamari and other types of seafood have been incorporated into the Christmas Eve dinner over the years.

Popular dishes

Baccalà with pasta, as a salad, or fried

Baked cod

Clams casino

Cod fish balls in tomato sauce

Dolphinfish

Deep fried calamari

Deep fried cod

Deep fried fish/shrimp

Deep fried scallops

Fried smelts

Insalata di mare (seafood salad)

Linguine with anchovy, clam, lobster, tuna, or crab sauce

Marinated or fried eel

Octopus salad

Oyster shooters

Puttanesca with anchovies

Scungilli salad

Shrimp cocktail

Stuffed calamari in tomato sauce

Stuffed-baked lobsters

Stuffed-baked quahogs

Whiting

At my Grandma's house, we had bacala! I hated it. It would stink up the whole house. And I had to walk to the Italian store with Aunt Rosie so she could pick out a slab of the salted fish for the dinner. They soaked it in water for what seemed like days. We also had fried smelts, cold shrimp, and pasta with anchovy sauce which made me gag. I always puked on Christmas eve. There was some fried squid too, calamari. Some kind of baked white fish with tomato sauce. Can't remember anything else. No oysters, lobster, or scallops.

omg guys! tell me it's true! Leftover food, reheated, doesn't taste the same!

someone said lasagna tastes better the next day!

I was arguing that it doesn't, most food is all dried up when reheated.

R103, do all italians celebrate "Feast of the Seven Fishes," ?

Country ham?!

At my house we can afford superior Suburban Ham.

Ham, turkey, sweet potato casserole, green bean casserole, mashed potatoes, gravy, cranberry relish.

I have a butterflied leg of lamb ready to go, but I had a tooth pulled yesterday so I don't think I'm going to be up to eating that by tomorrow.

what about drinks? anyone drinking champagne?

[quote] Ham, turkey, sweet potato casserole, green bean casserole, mashed potatoes, gravy, cranberry relish.

Haven't you people had enough of this on Thanksgiving?

You really need to change it up!

r111, I have a bottle of Moët & Chandon Nectar Impérial I am saving for NYE.

I think turkey is still the default Christmas meat in the UK (where they of course don't celebrate Thanksgiving.) It used to be more popular for Christmas in the US too -- at least back in the '50s and '60s. But it seems to have waned in popularity and many people now limit the big roast turkey to Thanksgiving. Now we see a lot more beef and ham being the centerpiece of the holiday dinner.

I'm cooking a prime rib for the first time. Should I let it come to room temperature for an hour or two? It's 13 pounds. What is a good recipe for medium rare prime rib?

Who still says crescent rolls? Kind of a give away for click bait?

Ditto country ham- sounds like Women’s Day magazine c. 1963.

r115 there's the closed oven method, but that requires it to be totally room temp. A leave in probe thermometer is your best friend. Look into whether you should cut it up into pieces. 13 pounds is massive. Lol I paid $70 for a 3 pound one.

[quote] I'm cooking a prime rib for the first time. Should I let it come to room temperature for an hour or two? It's 13 pounds. What is a good recipe for medium rare prime rib?

According to the Food Network:

In a 350 degree F oven: Medium-rare: 15 to 20 minutes per pound. Medium: 20 to 25 minutes per pound. Medium-well: 25 to 30 minutes per pound.

Shit I paid $140 for a 3 lb rib roast.

[quote] I'm cooking a prime rib for the first time. Should I let it come to room temperature for an hour or two? It's 13 pounds. What is a good recipe for medium rare prime rib?

Maybe Kenji's method.

From where, R120?

Mine was about 3 pounds, and I bought it for $35.00 from my local grocery store.

You really got ripped off.

Ham and turkey lots of sweet potatoes. Fuck!

r122 does yours actually say "prime" on the label though?

R124 everything from Amazon says Prime

The label on my package of meat said exactly what R120 typed: "rib roast."

Asshole

Prime rib is actually pretty hard to fuck up. Room temp, season, sear and slow cook. Let sit.

Royal Palms Hotel, Palm Beach Florida.

I’m stuck here in one of the towers at the Waldorf Astoria

I don't think it's exclusively Italian. I think they do it in Spain and France and Portugal too.The Catholics. As for the Italians, each region has different culinary styles. And in Sicily the choices will be different and a lot spicier .

How in the HELL are you supposed to slice a Farmer John ham??

I absolutely mangled mine, because I didn't know how to cut it.

Instead, I ended up hacking it to pieces, and most of what I cut from the ham was just huge chunks of meat.

I had a total meltdown cutting that fucking thing!

Burger King I didn't deliver to someone. Ah, love being a doordasher.

i had egg whites and coffee for breakfast.

i'm having dinner in a steakhouse.

I'm so full from dinner last night, I don't think I can eat anything today.

I don't know why my Prime Rib always comes out tough.

It's supposed to be a juicy and tender cut of meat, but every single time I make mine, it's tough and chewy.

Either the meat department at my store is selling a cheap cut of beef and passing it off as prime rib roast, or I'm doing something wrong.

Temperature-wise, it was perfect. Nice seared crust on the outside and medium rare pink on the inside. So it's not the cooking temperature.

It's definitely the meat.

But the one thing I'm not sure about, is how to cut against the grain. I don't even know what the hell "the grain" is.

Italian seafood dishes sound so nasty.

[quote] But the one thing I'm not sure about, is how to cut against the grain. I don't even know what the hell "the grain" is.

Prime rib is supposed to be pretty tender, no matter which way you slice it.

Chinese takeout 🥡 because I’m feeling lazy this year. I will serve the food on my china to at least to make it feel like a nicer meal.

The prime rib I served turned out perfectly. The green beans and corn were very good as well. I ended up making yeast dinner rolls instead of biscuits, and they were fantastic. Alas, the baked potato I served for myself was rotten inside. I am so thankful I put on it my plate and not a guest's.

The horseradish was so strong I ended up mixing it with some sour cream. A few of us ended up in tears and runny noses after eating a tiny amount of it. It's like it was grown next to a leaky nuclear reactor.

We had dinner at 3 PM. I'm feeling stuffed. Beautiful pork loin, moist and tender, homemade tart applesauce, incredible pecan/cornbread dressing, fresh green beans sauteed with olive oil and garlic, roasted sweet potatoes. Dessert is pretty modest, cookies and ice cream, or pound cake with fresh fruit, but I cannot eat another thing.

I've been finding a lot of rotten potatoes too, R140.

What's up with that?

There's no way you can tell from the outside.

Pinnekjøtt

One of your guests may have gotten a rotten potato, also.

R162 I picked out eight similarly sized russets at Ralphs, so that they would bake through at the same time. I scrubbed them and poked them with a fork before baking them. But that one turned out rotten. I cannot tell you the last time I bought a rotten russet, but fate was screwing with me today. Sometimes I find a funky spud in the bagged potatoes, but never before when I choose them from the bin. Oh well.

[quote] with Au Jus

God help me, I love this expression, especially when "au" is pronounced "awe."

R73 is completely wrong and R72 is right. The French word "à" can mean "with" in culinary expressions and others.

r136, how long did you let it rest before you sliced into it?

30 minutes, R147.

'It’s an Italian thing. We start eating around 1 so think of the antipasto as lunch, pasta between 4 and 5, so dinner. Main course about 8, so supper followed by dessert.'

FAT WHORE

I had the prime rib steak at a restaurant. it was delicious! Quality Italian!