Mix together fruits, nuts, spices, breadcrumbs, sugar, flour, suet, beaten egg, stout and rum. Steam in bowl/cloth. Re-heat on Christmas Day. Flambé to serve.
Beat egg yolks with sugar. Slowly whisk in hot creamy spiced milk. Cook until thick. When cool, stir in rum, grate nutmeg on top. Chill. Stir in whisked egg white before serving.
Heat together butter, sugar and honey. Mix with flour, egg and spices to make a dough. Chill. Roll, cut out, bake. Ice or coat in chocolate. Eat or use as decorations.
Spread oblong sponge with chocolate mousse, roll up, cover top/sides. Cut off section and rejoin at angle like log. Mark ‘bark’ with fork, sprinkle on icing sugar ‘snow’.
Simmer parboiled rice in milk till thick and creamy. Sweeten, cool. Mix with whipped cream. Serve on Christmas Eve with red berry sauce. Blanched almond hidden in dish as prize.
Whip egg whites and sugar till stiff. Whisk in cornflour and vinegar. Bake very slowly. Cool. Fill with whipped cream, kiwi fruit, passionfruit, berries. Serve at Christmas dinner.
Rub beef with sugar, spices, salt, saltpetre. Leave in fridge for 7 days, turning daily. Braise in oven with a little water/stout. Cool. Serve thin slices for Christmas dinner.
Make soup from beetroot, onion, garlic, herbs, fermented beetroot, vinegar, stock. Serve with sour cream and dumplings stuffed with dried mushrooms for Christmas Eve dinner.
Slice eel, coat in seasoned flour and deep fry in olive oil. Serve immediately with salt and lemon wedges at Christmas Eve dinner.
Buy live carp, store in bathtub till Christmas Eve. Kill, descale, clean and fillet carp. Coat in flour and crumbs. Fry. Serve with potato salad for Christmas Eve dinner.
Make a salad of lettuce, beetroot, apple, orange, jicama, peanuts, pomegranate seeds, cilantro. Dress with vinaigrette/mayo/sour cream and citrus juice. Serve on Christmas Eve.
Make dough from flour, sugar, butter, milk. Knead, divide into balls, roll very thin and cut with sharp knife to make leaf markings. Deep fry. Serve at Christmas dinner.
Make round loaves from yeast dough flavoured with orange peel, brandy, sugar, nuts, raisins, spices. Decorate with symbols relevant to the family. Serve on Christmas Day.
Cook rice in thick tomato stew and meat stock. Flavourings can include Scotch bonnet chillis, bell peppers, onions, curry powder, thyme, ginger, butter. Serve for Christmas dinner.
In a greased dish layer sliced potatoes, onions and anchovies. End with potatoes. Season, cover with cream, dot with butter and breadcrumbs. Bake. Serve at Christmas dinner.
Parboil, dice and fry pork and mixed offal. Simmer with onion, chillis, spices, stock and vinegar. Serve for Christmas dinner with rice and other spiced main courses.
Heat honey and sugar. Beat in whisked egg white. Add ground/chopped almonds and flavouring(s), e.g. aniseed, lemon zest, cinnamon. Pour into mould. Place weight on top to press.
Grease plantain leaf with annatto-coloured oil, spread with cornmeal dough. Top with spoonfuls of stewed beef, pork, chicken, eggs, raisins, capers, olives. Tie up, boil/steam.
Bake batter of egg, sugar, butter, flour, apricot jam, baking soda, milk, vinegar. Boil up cream, milk, sugar, butter, water. Pour over hot cake. Serve warm as Christmas dessert.
Stuff flat piece of beef with carrot, boiled egg, cheese, bacon, sausage, pickles. Roll up, tie. Braise in stock. Slice in rounds to serve with gravy. Christmas meal centrepiece.
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