Plans for Christmas Dinner?

[reinhard1]

when we were kids my mom would fry left over dumplings in bacon fat. we were poor in them days and they went a long way. the risser is a carry over from germany where we used them there.. merry christmas and good luck.

[McGurk]

Going to try to start a new one this year, Spider Cider. I know that hot cider has been talked about on here before, and I have had this ice fishing a couple of times with good results.

The simple way I have had it is as follows:

1 big jug apple cider

1 box Aspen Cider Spice (or make your own, Look up "Mulled spice recipe")

Brandy to taste

(Double or triple as needed, it goes fast!)

Heat up the cider and spice either in a pot on the stove or in a large (40 cup?) and CLEAN coffee maker (I cannot stress enough that it needs to be clean or you will get a coffee taste!!!). When serving, pour in mug and add brandy to taste. You can add the brandy to the pot while warming, but do it at the end of the cycle when the cider is already warmed.

Classic "Mulling Spice" flavoring is basically Cinnamon, Whole Allspice, Whole Clove, Whole Nutmeg, orange zest, and brown sugar; all hammered to smallish chunks and tied in a muslin bag for soaking while heating the cider. Give it a try, as the boxed Aspen Cider spice is available at Hallmark stores in the metro. Simple and tasty!

[tacklejunkie]

My plans are to eat

[TR21HP]

My Mom still does all the cooking, she's 85, and the main course will feature a 30 lb. prime, dry aged ,rib eye roast with baked potatoes, salad, fresh steamed vegetables and home made bread.Can't wait.

[Leaky]

My Mom still does all the cooking, she's 85, and the main course will feature a 30 lb. prime, dry aged ,rib eye roast with baked potatoes, salad, fresh steamed vegetables and home made bread.Can't wait.

WOW - that sounds AWESOME!!

[waterwolff]

My Mom still does all the cooking, she's 85, and the main course will feature a 30 lb. prime, dry aged ,rib eye roast with baked potatoes, salad, fresh steamed vegetables and home made bread.Can't wait.

Where do you even find a 30lb prime rib?.

[Jim Almquist]

Wonder if he really meant 30lbs of prime rib but you never know

[mixxedbagg]

I'll show ya....I spent this evening (after cleaning some crappies I caught this afternoon) grilling some more bacon-wrapped duck breasts. The bacon got pretty done as I had trouble keeping the flames down, but the duck meat is great. I plan on reheating those wraps on Christmas.

Also, I used the scraps from the carcasses to make a crock of duck soup this morning.

[reinhard1]

well a lawn chair, some samuel adams winter lager, and a well planned meal. looks great mixxed. merry christmas to y ou and your family. good luck.

[reinhard1]

i read that earlier, and didn't want to comment on it for maby i thought they could have had a total of two standing ribs which could make that amount and maby that's the case. a standing [bone-in prime rib] has 7 bones as a rule. trimmed for the oven they can get to 18 lb. and even then thats unusual. trimmed properly they normaly go 14 to 15 lbs. good luck.

[mixxedbagg]

Quote:

well a lawn chair, some samuel adams winter lager, and a well planned meal. looks great mixxed. merry christmas to y ou and your family. good luck.

Right back at ya--Merry Christmas.

That Sam Adams Winter is tough to find around here. Wife went to 4 liquor stores before finding it and bought the last two sixers at the 4th one.

[fishinchicks]

reinhard - I think I figured out the "blue fish thing" that our exchange father makes at Christmas...

Quote:

In Northern Germany, the carp is often marinated in a vinegar-wine sauce for 10-15 minutes. The marinade is made from warm vinegar, water, white wine, onions, bay leaf, and peppercorns. The acid in the vinegar causes the fish to lose its sliminess, but it also turns the fish a blue-ish color, which is why this process is called "Carp Blue" (Karpfen Blau). The fish is then either cooked in the marinade or its baked in the oven over a dish of steaming vinegar. Traditional side dishes include boiled potatoes and horseradish.

[reinhard1]

thank you. that does sound interesting. do you have the proportions to that reciepe? i would like to try that on northern pike. thanks and good luck.

[reinhard1]

here is something i am making in a couple weeks in the spirit of christmas dinner. i bought a whole top round in the bag [around 22lbs] and will slice all of it for rouladen. most of the top round is sliceable but the parts that are not will go into sausage. german rouladen is thin slices of beef,topped with mustard,chopped onions, chopped bacon[uncooked],and chopped pickles. then they are rolled up and secured with tooth picks. then browned. i then simmer them slowly in a mixture of 1 box of lipton beefy onion soup mix and two bottles of beer until tender. i then take the rouladen out of the roaster and finish the liquid into gravey and they put the rouladen back in. those juices from the bacon,onion,pickle, and mustard adds magic to the gravey. served with dumplings, sourkrout fried bacon mix and red cabbage with apple. good luck.

[harvey lee]

My mouth is watering from that recipe RH1.

[fishinchicks]

This is from German Food Guide on the internet. It has been my new go-to site to figure out what some of the foods are that she talks about. She is from the Swabian region, but both of her parents are from the north. Makes it a challenge some times to find what she means.

I like to make things from scratch, but her family buys mixes or gets items from the bakery, so she isn't sure how to make a lot of her favorites.

Quote:

Karpfen Blau

(Carp Blue)

Ingredients

1 whole, cleaned Carp

Salt

2 cups Water

1 cup Vinegar

6 cups Salt Water

2 Bay Leaves

1 teaspoon Peppercorns

1 cup Whipping Cream

1 teaspoon Horseradish

1 teaspoon chopped Dill

1 Lemon, sliced

Instructions

Gently rinse the carp with water. Season only the inside of the fish with salt.

In a cooking pot, combine the 2 cups water and vinegar. Bring to a boil. Pour this liquid over the fish. Set fish aside for 15 minutes so it absorbs the vinegar mixture for 10-15 minutes.

In a large oval pot, bring the 6 cups salt water, Bay Leaves, and peppercorns to a boil. Place fish into the hot liquid and reduce to a simmer. Allow to simmer for 30 minutes.

In the meantime, whip the cream until soft peaks form. Gently mix in the horseradish.

Place the fish on a large platter. Garnish with dill and lemon slices. Serve with the horseradish cream.

[Harmonica Bear]

ROULADEN!!!!!!!!!! My absolute favorite meal. By far the best thing my mother made growing up. Now I only get it once a year when I go to visit. That is good stuff. Might have to make some myself in the ice shack this year.

[reinhard1]

thank you for this and the web site. i do everything i have learned as far as german tradition from what i learned from my mother. it's all in my head now and honestly i have no exact formula for any of it just like my mother probably whatched and went on her own as well. i will try this with pike. thank you. good luck.

[reinhard1]

harvey, not because i make it, because rouladen made that way is tradition and my kids love it, my friends love it, and once you have it it may be tradition as well. it's a little work but worth the effort. here is how the sourkrout is done. two bags refrigerated krout [never in a can]. one pound of bacon. two onions. take the krout and rinse only once in water. put in a pot with just enough water to cover the krout. put in the onions [chopped] and a couple of dashes of pepper. bring to simmer for 20 min. while krout is simmering, cut bacon into small pieces. fry till brown and crispy. while bacon is still hot drain the krout and put back in pot, and put the hot bacon with all grease in with the krout. mix well. that is the side dish. this is also excelent for the best topping for a brat from the grill. no mustard or ketchup needed. just a great bun. good luck.

[reinhard1]

yes you are right, for the most part it was always a once a year meal. it is always something you wait for. well i made it two times so far and this is the third time, but i will make many [a whole top round] and a good share is for the main meal but the rest of the slicec i will freeze in vacume bags for future meals this winter. easter comes to mind. good luck.

[McGurk]

here is something i am making in a couple weeks in the spirit of christmas dinner. ...rouladen. ... good luck.

When and Where?!?!?!?

[reinhard1]

this is actualy another christmas dinner for relitives that could not make it the first time [plus the others that made the first one]. the kids love the second santa visit and the adults savor the meal. i will make some polish when i fish grindstone this jan through march and will have the krout/bacon with. your invited to be there. good luck.

[mixxedbagg]

Grindstone----nice rainbows. Been there, done that.