Some friends at work apparently got it into their heads that I’m a good cook, and have asked me to host/cater a Christmas dinner pary. I’m flattered, so I’m gonna do it. I’m going to call it “Chef [my first name]'s Yuletide Feast.” And no, I’m not really a chef.
Anyway, I need help with simple-but-upscale dish ideas. I’m looking for dishes that wouldn’t be too out of place at a Christmas feast in England, c. 1880. Or, at the very least, dishes that scream “Winter!”
Appetizer - ???
Soup - Butternut Squash with Carmelized Apples (I have a recipe).
Fresh-Baked Bread (with butter) ASIDE: I’m planning on using cookie molds to shape each diner’s butter into the shape of a wreath (how cute, I know!). Is there a process to this? I’m thinking that I need to allow the butter to soften to room temperature, squish it into the molds, and then chill it again so it’ll pop out of the molds, then soften it once more so the diners can spread it. Is this the right idea?
Main Course - Roasted Goose with chestunut stuffing.
Vegetables - ???
Dessert - ???
So obviously I need help with appetizers, vegetables and dessert. I need ideas for foods that go with goose, foods that scream “Winter!”, and that can be made with produce that will be availabe in the winter.
They make butter molds, which I think would be vastly easier to use than a cookie cutter. I’ve no idea where you’d get the wreath shaped one, but I really like the wheat one. With the press-type molds, you push firm (but not hard) butter into the mold and then pop it out with the plunger.
For the appetizer, I’m thinking oysters on the half shell. There’s something so Victorian about them.
For the dessert, you’re going to have to set something on fire. Cherries Jubilee would be a natural choice, even if Victoria’s Golden Jubilee wasn’t until 1887. The original version was just cherries aflame, without ice cream. If you don’t do that, then I think something with some sort of brandy sauce is called for.
And you’ll need a cheese course somewhere in there. I know nothing about cheese other than that I like to eat it, so you’re on your own there.
For more help, here’s Victoriana.com’s Victorian Christmas dinner guide.
Well goodness, dessert is easy…can’t have English Christmas without Christmas pudding (and yes you can set it on fire. and don’t forget the sixpence. and the clotted cream)
As for vegetables, roast some winter vegetables in the goose grease…that’s what the goose grease is for.
Appitizers I don’t know (although I like the oyster idea) but you could make some wassail to greet your guests with. Can’t go wrong with wassail. Well, ok, you can, if your guests end up too pissed to make it to the (brandy infused) pudding. Sadly, we can’t drink like the Victorians these days .
All those root veggies are good for winter dishes. Turnips, rutabagas, parsnips, even carrots can be turned into winter fare.
But goose? I’ll eat pretty much anything, but not goose, no good experiences. Are the people pretty adventurous, culinarily speaking? If not, I’d find a roast to cook to death in that bland English way. Please don’t misunderstand, the goose is really period and appropriate, just, risky.
Make some highly-spiced chutneys and/or preserves to serve along with the meat and cheese courses (a selection of good cheeses would go well as one of the dessert options). If you make the pickles now, they will be nicely mellowed by Christmas.
I just made a few jars of elderberry and apple chutney; recipe is something like this:
3/4 pound onions, finely diced
3/4 pound apples, finely diced
3/4 pound fresh elderberries, carefully washed and picked over for stalks etc.
1/2 pound sultanas/seedless raisins, roughly chopped
1/4 pound prunes, chopped.
1/2 pint strong malt vinegar
1/2 pound dark brown sugar
2 heaped teaspoons ground mixed spice
1 heaped teaspoon ground allspice
1 heaped teaspoon cayenne pepper (optional, or more if you like)
1 teaspoon salt
Put all the ingredients in a large pan, bring gently to the boil and simmer, stirring occasionally for about 30-45 minutes, or until the apple and onion pieces are fairly soft - at this point, the berries will still be more or less whole, but will have imparted an even, deep maroon colour to everything in the pan.
Spoon carefully into hot, sterile jars and seal. Leave to mature at least a couple of months before eating with strong cheese such as blue stilton or extra mature cheddar, or with roast duck or pork.
If you can’t get elderberries, you could substitute some other fresh, fairly juicy fruit - chopped up to match the size of the apple/onion pieces, if you’re using lare fruits.
…in fact, on further thought; it is the side dishes, garnishes, vegetables and accessories that are going to make the difference between it being a feast and a meal; lots of different vegetables would be good (some of my favourites; roast parsnips - or a huge tray of assorted roast vegetables - including parsnips, brussell’s sprouts with chestnuts and bacon). Stuffing in two or three varieties - perhaps a fairly simple sage and onion one, and a couple of substantial ones with sausagemeat.
I’d probably consider having an alternative to the goose. I like it, but it’s not everyone’s cup of meat.
Also, a lot of authentic Christmas pudding recipes encourage you to make it quite far ahead of time and “age” it in the generous amounts of brandy or whiskey included in the recipe.
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