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Favorite Festive Meal
Posted:
Fri Dec 15, 2006 7:48 amby Bogusbet
Post yours, including recipe/instructions. I plan on running a poll on the five most appealing and the winner is what I will cook for my family on the big day.
My entry -
HAGGIS!
The National Dish of Scotland
Haggis is one of those national dishes that is both beloved and reviled by natives, and sometimes horrifies people who hear it described for the first time.
Here's the recipe:
In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S.
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
Re: Favorite Festive Meal
Posted:
Fri Dec 15, 2006 7:57 amby panicker
Bogusbet wrote:
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
the first (and last ) time i tried haggis i was pleased they told me what was in it the day after i ate it , even then the sheeps lung wasn't mentioned
Posted:
Fri Dec 15, 2006 10:24 amby reverend_kyle
HAGGIS BLOWS! It lost me the spelling bee when I was in 3rd grade.. and I was like where the f*ck am I ever going to see that word again.
Posted:
Fri Dec 15, 2006 10:43 amby mr. incrediball
it's illegal to sell lungs across the pond!? why?
Posted:
Fri Dec 15, 2006 10:43 amby MeDeFe
I just saw the word "Haggis" and went like "oh shit"
Posted:
Fri Dec 15, 2006 10:55 amby DAZMCFC
on christmas day night we will pick up the phone and order a curry for me and the wife and maybe my daughter. that will be after large quantity of alcohol has been consumed. on boxing day we will have a roast don`t no what yet but it won`t be turkey and i won`t be cooking it anyway.
Posted:
Fri Dec 15, 2006 11:10 amby P Gizzle
reverend_kyle wrote:HAGGIS BLOWS! It lost me the spelling bee when I was in 3rd grade.. and I was like where the f*ck am I ever going to see that word again.
in 6th grade they gave me prerequisite and the next kid quesadilla. they didnt like me cuz i won in 5th grade.
Posted:
Fri Dec 15, 2006 11:17 amby heavycola
Haggis'll put hairs on yer chest.
But mark the rustic haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
I miss it
Posted:
Fri Dec 15, 2006 11:17 amby mr. incrediball
are spelling bees any fun? they sound interesting...
Posted:
Fri Dec 15, 2006 4:04 pmby mandalorian2298
Tuna sandwich and coffey. Best combo in the world. I sneer on all your fancy recepies.
Posted:
Fri Dec 15, 2006 4:21 pmby BOREDGIRL
Here it is:
Truffes au citron vert et au gingembre
Chocolate Lime & Ginger Truffles
INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate
2 teaspoons finely grated lime zest
For the coating:
6 oz. chocolate, chopped, for dipping
1/2 cup confectioner's sugar
1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the lime zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.
Posted:
Fri Dec 15, 2006 4:36 pmby P Gizzle
mr. incrediball wrote:are spelling bees any fun? they sound interesting...
interesting is right....don't they have spelling bees in Europe???
Posted:
Fri Dec 15, 2006 4:38 pmby Aradhus
No, but they have counting duck.
Posted:
Fri Dec 15, 2006 4:43 pmby P Gizzle
hey, now no need to make fun of American traditions
anyway, they are a pain, but they can be fun if u practice.
for those of u who dont know, Spelling Bees are competitions to see who can spell the best.
Posted:
Fri Dec 15, 2006 6:24 pmby Stopper
P Gizzle wrote:for those of u who dont know, Spelling Bees are competitions to see who can spell the best.
Yes, some of us foreigners know - I still remember this great American documentary film following some competitors on a national spelling bee, but I've completely forgotten what it's called, and I can't find it on imdB. It was marvellous, though. No-one knows what I'm talking about, by any chance?
Posted:
Fri Dec 15, 2006 6:26 pmby P Gizzle
i think it was spellbound or something like that.
Posted:
Sat Dec 16, 2006 4:06 amby Bogusbet
BOREDGIRL wrote:This is my mom's recipe. She is currently apprenticing under the world renown Master Pastry Chef Christian Marchsteiner at the Patisserie Vienne in Bloomfield in Ontario, Canada. She said this recipe is very popular around this season with the bluebloods.
Here it is:
Truffes au citron vert et au gingembre
Chocolate Lime & Ginger Truffles
INGREDIENTS:
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate
2 teaspoons finely grated lime zest
For the coating:
6 oz. chocolate, chopped, for dipping
1/2 cup confectioner's sugar
1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the lime zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.
How bored are you? Stache-ride?
Posted:
Sat Dec 16, 2006 8:27 amby Stopper
P Gizzle wrote:i think it was spellbound or something like that.
It was indeed, cheers for that!
Posted:
Sat Dec 16, 2006 12:54 pmby Roger Dodger
most people during the holidays make either turkey or ham. during the holidays it has become a tradition to make Duck L'orange.
been doing it fir several years with a secret orange sauce i developed.
served with stuffing, mashed sweet potatos, and another invention " orange rice. instead of water i use orange juice, a little onion, little salt, peper, paprika. long grain rice works the best for me.
happy holidays
Re: Favorite Festive Meal
Posted:
Sat Dec 16, 2006 3:58 pmby jay_a2j
Bogusbet wrote:
HAGGIS!
Here's the recipe:
In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S.
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
Thanks for posting so if anyone ever offers me some HAGGIS, I can ask, "Are you going to give me my $50,000 first?"
