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Christmas Dinner - Page 2

post #31 of 41
Quote:
Originally Posted by ordo View Post
 

I'm not cooking! Aleluyah! My brud will make his speciality "vacío al asador" something like this (not my pick), and my sister in law will make lots of salads, etc.

 

 

Uhm, where do I get one of those?

post #32 of 41

Never made a wellington, it is on my todo list. Dinner for us will be leftover something. We missed our morning flight out of town and all the nearby markets are closed today, so will have to make do. Wonder if the Chinese restuarant a couple blocks away is open?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #33 of 41
Thread Starter 

Looks good @oldschool1982 , a proper wellington!

 

We did good, everything went smoothly in terms of prep and the food was delicious.

 

Fig glazed applewood smoked ham

 

Sausage pear stuffing

 

Mustard rubbed turkey breast

 

Herbed roasties (thank you Jamie Oliver!)

 

Kourambiedes

 

Lemon cheesecake with grand marnier ganache

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #34 of 41
Quote:
Originally Posted by Koukouvagia View Post
 

Looks good @oldschool1982 , a proper wellington!

Thanks @Koukouvagia  I wanted to do something to decorate the pastry, flute the top or add some raised design but time got away from me and the wolves were barking at the door. Mainly it was the DD with her unbelievable appetite. She skipped lunch in anticipation of the meal. Anyhow.....

 

That's a respectable spread of your own. That ham looks mouthwatering to say the least along with everything else. About the cheese cake,  I've never seen lady fingers used. Were they added after baking or macerated in anything? I can see the texture contrast if kept dry but also the flavor combinations if a fine liqueur was used. I'll have to give that a try sometime. 

post #35 of 41
Quote:
Originally Posted by teamfat View Post
 

Never made a wellington, it is on my todo list.

 

I've made it once and considering it was the first time I thought it came out well, mostly because I followed a Gordon Ramsay youtube video. I've since improved my creamed spinach by pressing the moisture out of it before adding the cream and parmesan.

 

 

He updated it for Christmas and he covers a much better technique now using cling wrap that wasn't in the video I had watched:

https://www.youtube.com/watch?v=5uXIPhxL5XA

post #36 of 41
Thread Starter 

I've never made beef wellington, the tenderloin price tag has always kept it out of reach for me :-(  I keep meaning to do it one of these days.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #37 of 41
Quote:
Originally Posted by Koukouvagia View Post
 

I've never made beef wellington, the tenderloin price tag has always kept it out of reach for me :-(  I keep meaning to do it one of these days.

Same here too but I have an "end around" move to save some bucks. I chose the uncleaned, chain-on, tail third of the whole loin. By cleaning and removing the chain myself, I saved 3 bucks a pound and was able to get a couple decent pieces for the Wellington. Plus, I have all the chain and tail trim to make tenderloin tips and mushrooms for a meal later. In reality, with the DD eating the final piece for dinner last night, we'll get 2.33 dinners (whole meals for 3) out of a 2.5 pound piece of tenderloin. I think it ran me 24 bucks for the whole piece.

post #38 of 41

Wow great looking dishes I wish I could of been at your homes.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #39 of 41
Thread Starter 
Quote:
Originally Posted by oldschool1982 View Post
 

Thanks @Koukouvagia  I wanted to do something to decorate the pastry, flute the top or add some raised design but time got away from me and the wolves were barking at the door. Mainly it was the DD with her unbelievable appetite. She skipped lunch in anticipation of the meal. Anyhow.....

 

That's a respectable spread of your own. That ham looks mouthwatering to say the least along with everything else. About the cheese cake,  I've never seen lady fingers used. Were they added after baking or macerated in anything? I can see the texture contrast if kept dry but also the flavor combinations if a fine liqueur was used. I'll have to give that a try sometime. 

 

I'm the only person I know that uses lady fingers in cheesecake.  I learned it from my mother.  It's fantastic because lady fingers are crisp and chewy at the same time and add a wonderful texture to the cheescake.  They also insulate the custard very well, and there is no need to cook in a water bath.  Take care to use the fresh lady fingers, not the dried ones that have to softened with liquid.  They're like little sponge cakes that I use to line my baking pan, top and sides and then I pour in the custard and bake covered until set.  No alcohol was used though I don't see why not.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #40 of 41

Great idea KK, thanks for sharing that. :thumb:

Petals
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #41 of 41
Thread Starter 

Oh shoot.  The cheesecake came out strange.  Tasty for sure, but the texture is all off.  I kept thinking that I overcooked it but alas I found the problem.  I forgot the sour cream!  Hahahaha.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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