Friday, December 26, 2014

More Christmas

People Sweet-and-Soour-Shrimp_thumb1keep talking about the goodies we are going to have over the holidays. I don’t think I am fixing a lot more than any of you would and in some instances probably a lot less. However, starting with Christmas Eve, we had Sweet and Sour Shrimp which I posted on May 1, 2014. It is a very simple recipe and quick to do. We followed it with a slice of the mincemeat tart I bought in November at the Crossroads Restaurant when we went on our Travel League Bowling.

Once upon a time my family used to serve slices of delectable ham York Hamand champagne as a brunch. Matt and I turned that into champagne cocktails as Matt isn’t that enamoured of champagne. Then I found out I had diabetes so we have changed it so that I have breakfast at the normal time and the ham for lunch. I will probably have a Kir Royale and Matt, still not being that keen on champagne, will probably Kir Royalehave beer. When I say delectable ham, in those days first my parents and later on us, would buy a cooked ham such as a York ham (not available in North America) or the best we could find. A good ham should still have the fat on it too which improves the taste. We did not make the mistake of cooking it again. Unfortunately these days it really isn’t worth it for the two of us to buy a large ham Colman's(and we can’t get small ones, not like I am describing) so we are having thin slices of Black Forest ham. The other important thing is, of course, Colman’s Mustard. That is a must. I guess that is a play on words but… I am sure there are other English hams as good but after 40 odd years away from the UK, I don’t remember what they were. The mustard should be powder form that you mix fresh as needed. I don’t wish to imply one cannot buy good ham in Canada, in fact the Black Forest ham we had was delicious.

Turkey BreastThen for dinner I cooked a turkey breast, which I served with homemade gravy, roast potatoes, Brussels Sprouts and bread sauce. How odd, I have mentioned bread sauce several times since I started blogging but I have never given a recipe. This will be followed by Christmas Pudding (Plum Pudding) and rum butter sauce.  No, no cranberry. I recently discovered the reason it’s called plum pudding, when there are no plums in it, is because the Victorians used to call raisins, plums. We will be drinking a white wine with dinner, probably La Vielle Ferme which is a wine we both enjoy very much.

Tomorrow a large piece of pork leg. I should say today I guess.

Bread Sauce

I make bread sauce the way my mother used to make it. I don’t Bread sauceknow, and have never worked out the amounts, I use a small pan and a small onion so I am guessing not a lot more than 1 cup of milk – enough to just cover the onion. I then use three slices of bread from which I have cut the crusts and crumbed them in the blender.
Stick whole cloves into a small onion and place in a pan of milk. Sweat this as long as possible. I usually start early in the morning so it can really absorb the flavours. I then throw away the onion and add fresh breadcrumbs, a knob of butter and add cream until I get a nice creamy consistency.

Have a great day
Jo_thumb[2]

18 comments:

  1. It all sounds so yummy. When was the last time I had shrimp? White wine?
    I'd love to have a Virginia Ham - too many years since the last one. NC doesn't offer the black-peppered hams like you find in Virginia. You're so right about having the fat on the ham!
    Sounds like you had a very fulfilling day.

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    1. I'd forgotten Virginia ham, they are good aren't they. NC should have some good shrimp though.

      It was a good day, now to cook my pork.

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  2. I've never mixed mustard from powdered....I only bought powdered for my deviled egg recipe! We did deli platters - one of shrimp which of course I couldn't have, and one of cold cuts. Plus I made deviled eggs and my stepson's girlfriend is Jewish, so I did some potato latkes. Finished it up with apple crisp.

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    1. I couldn't find Colman's mustard in NC anyway, friends used to bring it from Canada. All sounds like good eating JoJo. Hope you all enjoyed yourselves.

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  3. I bought a ham for Christmas and it looked delicious even though I didn't have any. I also cooked a large chicken which was delicious. Enjoy your Boxing Day Jo!

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  4. Well there's a few more of you. Loved my turkey, it was delicious, especially with the bread sauce, love that stuff. Now have a 9lb slab of pork beginning to sizzle. Trouble is I am a pig for crackling - don't get it often - last time I ate so much I made myself sick so I need to be careful this time LOL. Hope your Boxing Day is/was good.

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  5. We always have roast turkey and glazed ham for the carnivores - but we vegetarians are also well catered for with the traditional family side dishes we grew up with. My grandmother must have known something when she started cooking these dishes although there were no non-meat eaters in the family back then.

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    1. We never have ham for the main meal, always for breakfast. Last night I pigged out on roast pork. Now I can't stand the thought of food today.

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  6. Hi Jo - we had the works and the Star Gazey Pie on Christmas Eve ... ham and salad for Christmas lunch .. aga baked potatoes ... and then the full works in the evening ... that pork will be delicious ... and I'm sure you enjoyed it ... cheers Hilary

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    1. I've heard of Star Gazey Pie but no idea what it is. My mother had an Aga, marvellous ways of cooking. I did enjoy the pork but ate too much crackling.

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  7. It's been a while since I had a Kir Royale. My grandmother used to drink this all the time and she introduced me to the drink. I hope you had a lovely Christmas.

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    1. I don't have it often but I make sure I have a bottle of Cassis handy. It was a lovely time and I hope it was the same for you.

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  8. I cooked Turkey and Ham for the Christmas Day meal and there was lots left for Boxing Day (and several more meals to come) LOL
    Love Colmans Mustard ... and its always hotter when you make it up from powder rather than buying ready mixed. I've even been known to mix it with horseradish sauce for extra 'kick' .
    Hope you and Matt had a Good Christmas and didn't over indulge in crackling!

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    1. I'm sure there was lots left. You are right about the mustard. Never thought of mixing it with horseradish though.

      I'm afraid I did over indulge the crackling but not as badly as last time I had some. Hope you two enjoyed your Christmas even if you are not Christmassy people normally.

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  9. For us it was a traditional turkey dinner on Christmas Day - I was the odd one out though as I'm a vegetarian. All the family came together so it was a special day.

    All good wishes for the New Year.

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    1. I seem to come across more and more vegetarians these days. Glad it was special.

      Happy New Year to you Mike.

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  10. That's the same mustard powder that I use and I love it. Though I really love mustard just on bread. So good.

    Happy 2015.

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    1. Interesting because I couldn't find it in NC.

      Happy New Year to you Ivy.

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