Some Christmas Ideas

A slight break with the usual format for this page. The Parish Newsletter only contained one new Recipe, to make space for the many tributes submitted in memory of David Bage, MBE.  It was David who pressed me into writing these monthly contributions after all!

So, this month, for the on-line version, I thought I would bring together some of my Christmas Recipes from past years.  There are plenty of other ideas in the Recipe Book for those wanting to ring the changes.

For Main Courses

Autumn Pheasant
Elizabethan Spiced Christmas Beef
Pot Roast Brisket with Christmas Spices
Pot Roast Venison in Red Wine Sauce

Bramley Apple and Parsnip Souffle (an alternative for those who don’t like Sprouts)

If you are new to roasting meat or catering for large numbers
A web site that you might find helpful is “Keeping Food Safe”
Food Standards Agency advice on preparing and storing food. 
Specific advice on catering safely for Christmas (turkey, for example)
can also be found on that web site.

Cakes, Pastries and Puddings

Carol Singer's Pepper Cake
Christmas Pudding
Cranberry and Pecan Pie (as an alternative to Christmas Pudding)
Cranberry Puffs
Mincemeat, Cherry and Walnut
Mincemeat, Easy
Mince Pyes
Mum's Christmas Cake
Whirly Mince Pies

Non-alcoholic Drinks

Mulled Cranberry Juice

Vegetarian Alternatives

Christmas Raised Vegetable Pie
Suetless Mincemeat

Of course, you can often replace Meat Suet with Vegetable Suet in recipes found in the Cookery Book.

Mincemeats and Chutneys (These really ought to be made well in advance, especially when using seasonal fruit, to accompany cold cuts on Boxing Day)