Christmas Food/Traditions

[TripletDaddy]

This is the opposite of food porn. What is the proper term for that?

Virtual cold metal spoon.

[DrumNFeather]

Divinity...or in otherwords, pure sugar.



Ingredients
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
Directions
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

[John McClain]

Our big dinner is Christmas Eve, so Christmas dinner/breakfast is piecing on leftovers from the night before.

I also make my "Christmas Potatos" which are a variation on scalloped potatos made with gruyere cheese that we only have on Christmas, because of the price of gruyere.

Ah, I love gruyere, but it is expensive. I can't imagine true French Onion soup without it.

[happyone]

Ah, I love gruyere, but it is expensive. I can't imagine true French Onion soup without it.

I guess I should post the recipe. It is from "A Pinch of this and a Dash of That" by Kaye Johns. I received this cookbook as a present years ago.

4 large potatos (3-4 lbs)
2 cups milk
1 cup heavy cream
1 cup grated Gruyere Cheese
1/4 cup grated Parmesan cheese

Peel and thinly slice the potatos. Soak in cold water to avoid discoloration.
Drain and plance in a medium saucepan with milk and salt to taste. Simmer potatos until they are about half done, 10-12 minutes. Drain again and place in a 1 1/2 qt baking dish.

Add cream and sprinke with the Gruyere and Parmesan cheeses. Bake uncovered in a 350 degree oven until the potatos are completely cooked and the top has begun to brown, appox 20-25 min

Makes about 6 servings

I don't know why the potatos are simmered in the milk, the recipe doesn't explain. But when the potatos are drained discard the milk.

I normally double this recipe for Christmas Eve dinner

[John McClain]

[QUOTE=happyone;241028]I guess I should post the recipe. It is from "A Pinch of this and a Dash of That" by Kaye Johns. I received this a present years ago.

Thanks for the recipe; I will be trying it out shortly (why wait til Christmas?)

[Fiyero]

I guess I should post the recipe. It is from "A Pinch of this and a Dash of That" by Kaye Johns. I received this a present years ago.

Delish, although I'd also like to try it mashed.

[HuskyFreeNorthwest]

Divinity...or in otherwords, pure sugar.

My mom is very good at making divinity. I have tried to have her teach me a couple of times, but I can't do it the same. I am not sure what it is.

It is best when it is still warm and just kind of flows down your throat, though I have still eaten it when it is a couple days old and more firm.

[happyone]

My mom is very good at making divinity. I have tried to have her teach me a couple of times, but I can't do it the same. I am not sure what it is.

It is best when it is still warm and just kind of flows down your throat, though I have still eaten it when it is a couple days old and more firm.

Talking with my mom about candy making in general and divinity in particular is that when making divinity you have to be aware of the humidity. If it is a very humid or the weather is bad divinity won't set up.

One other twist on divinity that my Mom does is instead of vanilla she will use peppermint or spearmint extract.

[Katy Lied]

Our traditions start on December 13th, which is Santa Lucia day (Swedish).

I love my Swedish Angel Chimes. It folds completely flat, but you can put it together in seconds. The heat rising from the candles creates a draft that turns the little propeller, which makes the chimes sound.



I also like the tradition where you melt lead in a spoon over a candle. When it liquifies, you pour it into cold water. Whatever shape the lead takes, that is your future for the next year.

But nothing beats the danish custom of real candles on the christmas tree, which is cut down on Christmas Eve so it is fresh and wont catch fire. (You use weighted candle holders so the candles dont upend. Turn off all the smoke alarms and watch the glorious sight of live candles!

[happyone]

... But nothing beats the danish custom of real candles on the christmas tree, which is cut down on Christmas Eve so it is fresh and wont catch fire. (You use weighted candle holders so the candles dont upend. Turn off all the smoke alarms and watch the glorious sight of live candles!

We do something similar at my parents Christmas party on the 23rd. They have a real tree on the back porch and we light the candles, sing "O Christmas Tree" and "Silent Night” and then blow them out. The tree isn't that fresh so we also have a fire extinguisher handy.

[PaloAltoCougar]

We do something similar at my parents Christmas party on the 23rd. They have a real tree on the back porch and we light the candles, sing "O Christmas Tree" and "Silent Night” and then blow them out. The tree isn't that fresh so we also have a fire extinguisher handy.

In Austria, some families used little sparkler like decorations that they'd light Christmas Eve. For a couple of minutes, the tree looks like a Roman Candle and the ensuing smoke was rather stifling, but fun was had by all.

And the candles on the tree reminds me of a delightful post-Christmas story. A friend who was with the Walnut Creek (!) Fire Department said he hated Christmas because of all the unintended Yuletide fires. One of the best was started when a woman decided the best way to dispose of her tall, very dry tree was to lay it down on the floor with the top resting on the grate in the fireplace. She'd light the top and then she and her husband would feed the tree into the fireplace as it burned slowly down the length of the tree. Not a good plan. She ignited the tip, but due to its dryness, the whole tree went up pretty much instantly, along with the rest of the house.

[ERCougar]

I guess I should post the recipe. It is from "A Pinch of this and a Dash of That" by Kaye Johns. I received this cookbook as a present years ago.

4 large potatos (3-4 lbs)
2 cups milk
1 cup heavy cream
1 cup grated Gruyere Cheese
1/4 cup grated Parmesan cheese

Peel and thinly slice the potatos. Soak in cold water to avoid discoloration.
Drain and plance in a medium saucepan with milk and salt to taste. Simmer potatos until they are about half done, 10-12 minutes. Drain again and place in a 1 1/2 qt baking dish.

Add cream and sprinke with the Gruyere and Parmesan cheeses. Bake uncovered in a 350 degree oven until the potatos are completely cooked and the top has begun to brown, appox 20-25 min

Makes about 6 servings

I don't know why the potatos are simmered in the milk, the recipe doesn't explain. But when the potatos are drained discard the milk.

I normally double this recipe for Christmas Eve dinner

Just a thought to save you some money...
There's "gruyere" and then there's "Gruyere". The former is an inexpensive workhorse kind of cheese, sort of similar to Swiss Cheese in America, and is what most French recipes mean when they call for gruyere (especially if you're shredding it and melting it). The latter is expensive, even in France, and really isn't meant for cooking into a dish. It's sort of like taking an expensive Cheddar from England and melting it on your nachos.

[FMCoug]

Here's where you can post your particularly egregious recipes for fruitcake or for your mom's famous gingerbread recipe. I'd love to find out what traditions your families have and swap recipes.

Mpfunk and I make bacon spinach quiche Christmas morning. It is delicious and fairly easy. It can be prepared the night before and reheats beautifully.

Ingredients:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound thick-cut bacon, cooked and crumbled
  
• 1 1/2 cups shredded Gruyere cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Place pie dish on a baking sheet to catch spills. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.



It's hardly healthy and light, but fantastic.


We also include gourmet mac and cheese and biscuits for Christmas Eve spread. Hooray for food!

We adopted this for our Christmas morning this year. Very tasty and easy. Couldn't find Gruyere so just used Swiss but it was fine.

[happyone]

Just a thought to save you some money...
There's "gruyere" and then there's "Gruyere". The former is an inexpensive workhorse kind of cheese, sort of similar to Swiss Cheese in America, and is what most French recipes mean when they call for gruyere (especially if you're shredding it and melting it). The latter is expensive, even in France, and really isn't meant for cooking into a dish. It's sort of like taking an expensive Cheddar from England and melting it on your nachos.

Thanks I'll look into it. The cheese I got this year was at Sam's and $13/lb.