Cooking Up Christmas

[donna]

At the time Queen Victoria ascended the throne, 1837, a traditional Christmas dinner included roast beef in Northern England and goose in the South. Other dishes included peacock, turtle soup, oyster patties, mashed potatoes, suckling pig and mince pies.

In America, turkey was substituted for roast peacock. Ham did not replace suckling pig until the late 1800s. Back in England, roast turkey did not appear on the Royal Christmas Day until 1851.

This is early American recipe for Standing Rib Roast (recreated)

Select a 2-rib or 3-rib standing rib roast (4 to 5 pounds). Place fat side up in roasting pan; season with salt and pepper and place in 350 degree oven.
Allow 18 to 20 minutes per pound for rare roasts, 22 to 25 minutes per pound for medium, and 27 to 30 minutes per pound for well-done. Serve with Yorkshire Pudding.

From: "Yuletide Treasures" edited by John Beilenson, Peter Pauper Press, Inc., White Plains, New York, 1995.

 

[donna]

Turkey Roast (Early American Recipe)

"To roast a turkey--Make a stuffing like that for veal; or take a tea cup of Sausage meat and add a like quantity of bread crumbs, with the beaten yolk of two eggs--then fill the cup, dredge the turkey over with flour, lay it before the fire, taking care this is most on the stuffed part, as that requires the greatest heat. A strip of paper may be put on the breast bone to prevent its scorching. Baste with a little butter or salt and water at first, then with its own drippings. A little before it is taken up, dredge it again with flour, baste with butter and froth it up. A larger turkey (8 lbs) requires full three hours roasting-- a smaller one in proportion. (Ham or tongue is usually eaten with turkey; stewed cranberries also.)

From: "The Way To Live And Be Well While We Live", by Mrs. S. J. Hale, 1839.

 

[donna]

Stuffing (Early American)

"A good stuffing for veal, mutton or poultry. Take two cups of bread crumbs and one of butter or minced suet, a little parsley, finely shredded, one quarter of a nutmeg. grated, a tea-spoonful of powdered lemon peel, allspice, and salt--the whole to be worked together with two or three yolks of egg, well beat."

From: The Way To Live And Be Well While We Live", by Mrs. S. J. Hale, 1839

 

[Dave Hull]

Any standing rib roast is a favorite of mine. Lori and I saw this episode of good eats last year and she absolutely drilled it, best standing roast I ever had. We did the dry aging process as described and she substituted some crockery she had over the Terracota planter for the cover. Starting off with a low heat and finishing with the high heat really kept the meat tender and juicy with a fabulous crust. This is a lot of work, but well worth the effort. Since standing rib roasts are very pricey, might as well take the extra effort to truly bring out the best.

http://www.foodnetwork.com/recipes/...ing-rib-roast-with-sage-jus-recipe/index.html

 

[donna]

Baked Virginia Ham

"Place ham fat side up on rack in open-roasting pan. Add one-third inch water to the pan. Do not cover. Bake in 350 degrees oven, allowing 20 minutes per pound for a small ham, and 30 minutes per pound for a half ham. Roast meat thermometer registers 170 degrees when ham is done. Ham may be basted during cooking period with ginger ale or cider. For the last half hour of baking, rub surfaces with mustard and brown sugar. Score fat in diamonds; stick a whole clove in each."

From: "Yuletide Treasures".

 

[donna]

Roast Goose

Preheat the oven to 450 degrees. Clean out body cavity, remove excess fat, wash goose in cold water and wipe dry. Sprinkle with salt and pepper. Stuff with bread stuffing. Place breast side up on rack in roasting pan. Prick all over with fork. Pour 2 cups boiling water over goose and reduce oven to 350 degrees. Roast 25 to 30 minutes per pound. For stuffed goose, add another 20 minutes to cooking time. When goose is done, garnish with cranberries and watercress, and serve with apple sauce.

From: "Yuletide Treasures".

 

[donna]

A delicious condiment to add to these meat dishes is Cranberry and Apple Relish


Cranberry and Apple Relish

1 pound fresh cranberries
2 medium apples, washed and cored, do not peel
2 teaspoons orange zest
2 tablespoons lemon juice
1 1/2 cups granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Put cranberries and apples through a food grinder or grind in food processor. Stir in orange zest, lemon juice, sugar, ginger, cinnamon, and cloves. Chill in a covered jar overnight for flavors to blend. Makes 3 1/2 cups.

From: "A Hometown Christmas", Ideals Publications, Nashville, Tn., 2004.

 

[donna]

Some more great recipes for Christmas. Enjoy!