Christmas Cooking

Jude13 wrote: »

Think it may be a catch out. I have only one poster on all of boards on ignore.

Don't think I have anyone blocked or ignored... when the sh*t starts i just get out of the thread and stay away. Hard to keep on top of all the usernames, other than the ones here of course.

The wife is downstairs soaking the fruit for her first ever Christmas cake
She was never a great meat eater but she's gone pretty much Veggie in the past year. Was going to order a few veggie bits from M&S for Xmas but if anyone knows of any handy veggie Xmas recipes we might have a go.
I however shall be eating silly amounts of ham and spiced beef, paté, pork pies, sausage rolls etc

Bassfish wrote: »

if anyone knows of any handy veggie Xmas recipes we might have a go.

Parmesan/Parmigiana Aubergine is quite moreish and hardly anyone thinks of it at first as a veggie dish - but it is !

I am the only one thats likes Christmas pudding I pick up a smallish one for myself I love having it in the run up to Christmas a mid week dessert or just as a snack over the Christmas holidays
Hungry now just thinking about it, chilly one out there this evening we have the stove lit I'd love something nice for after dinner

Littlehorny wrote: »

I am in my late forties and have only eaten pudding in the last 2 years. Tried it when it was offered to me with a bit of custard and yum!
Don't know if my pallet has changed with age or is pudding seen as a oul wan and oul fella food?:)

I have always liked it, I remember I won a Christmas pudding at the girl guides Christmas Fair
My mams tastes have changed she doesn't touch it now, where as she use to.. so who knows...

Hi, made a Christmas cake today, first time. I have a few questions for anyone who is experienced at making them, if you don't mind

In terms of feeding it, do you just poke one set of holes and use the same holes each time to pour the alcohol into, or do you poke new holes each time to get different parts of the cake nice and moist?

Sorry for the stupid question, can't seem to see an answer to that. Also how deep do you make the hole, just to about the middle of the cake?

Do you pour the liquid carefully into the holes, or roughly and let some just soak into the base around the hole also?

And finally, do you only do this task from the base (or top I guess) consistently, as in you don't need to alternate from top to bottom each time you feed it (guess this also ties in with my question on if it's the one set of holes that get used for all the feeds)

Many thanks

sdp wrote: »

Hi Mystic86,

Well done on christmas cake! everyone feeds cakes differently. I make 10 cakes each year for family.

So, when cake is still warm I make a few holes with a cocktail stick, on top and bottom, thats the only time I make holes. Then using whatever alcohol you used in cake, first time I spoon it on, after that, I use a pastry brush and wash the whole cake, sides and all, every two weeks, ( quicker for me)

Stop feeding at least a week before adding almond past and icing. As surface needs to dry out.
You'll get more and better instructions from other posters, I love learing and trying different ways.:)

10!! Wow!

Interesting that you brush it on the outside mainly, I wonder does it penetrate much

mystic86 wrote: »

10!! Wow!

Interesting that you brush it on the outside mainly, I wonder does it penetrate much

I just emptied a shot glass of whiskey over mine yesterday. The only way is down though the cake.

pigtail33 wrote: »

I was always told never to pierce a fruit cake, as it introduces bacteria... I just sprinkle a cap full or so over the cake every two weeks. Last year I started alternating feeding it from the bottom, then the top. But I didn't notice any difference. I know plenty of people who don't bother feeding it at all, it's all the sugar that preserves it, not so much the alcohol.

I am a complete noob - but is the alcohol not for depth and moisture rather than preservation?

Also would bacteria develop if pouring over shots of alcohol every 10 days or whatever?

phormium wrote: »

I never stick holes in it and if you must use a sterilised skewer.

Woopsies. Cake number 2, in 2021 maybe.

phormium wrote: »

Although my mother in law I discovered after my first Christmas dinner in her house used to half cook the turkey Christmas Eve, leave it sit on the table overnight and put it back in next day to finish cooking.

I have never been so sick in my life as I was after that dinner, obviously her own family were immune to the effects after years of it!

I feel sick just reading that! Even when fully cooked its recommended that poultry be refrigerated within30/45 minutes or so to avoid bacteria growth. Half cooking it & leaving it out at room temperature for hours sounds like a recipe for salmonella... I wouldn't have touched it, have had food poisoning before & its not pleasant at all.

DvB wrote: »

I wouldn't have touched it, have had food poisoning before & its not pleasant at all.

Neither would I had I known in advance!

Someone was bound to ask this so said I'd get there first ........ Sprouts? I really want to like them, convenient to cook, full of nutrients. I like cabbage, broccoli, kale but I just can't get on with sprouts! There's a thousand recipes for them out there but as far as I can see, they're all designed to make you forget that you're eating sprouts
Has anyone had any revelations with a particular recipe that turned you around on sprouts?

Nevens Sprout crumble converted me

https://www.rte.ie/lifestyle/recipes/2014/1213/743458-brussels-sprout-red-onion-and-bacon-crumble/

I never liked them and even now a boiled sprout wouldn't excite me, I'd eat a couple but that's it. But, add some magical ingredients like bacon, nuts, parmesan, cream, butter.... and they are transformed into something delicious. I've been known to shred, fry in butter and add to scrambled eggs with some parmesan for breakfast mmmm.

Just give me a plate of boiled sprouts.:o

TRS30 wrote: »

Tuesday 3rd November forever remembered as the day of the Sprout!

We use some of the water from the boiling of the ham to boil the sprouts in, the water is like a stock so it takes the "strong" taste off the sprouts. We trim away the very green leaves off the outside of them as well to leave lovely sweet sprouts. A bit of bread sauce and yum! ha ha

I also love that Christmas cooking is back on the Food Network channel in the evenings.