Christmas Food & Drink

Breakfast on Christmas morning... I've been watching lots of Christmas food TV programmes and they often include ideas for breakfast. For me the idea of eating anything more than a morsel of something for Xmas day breakfast is very odd to me. There is going to be a table groaning with food for Xmas lunch and I want to feel hungry before I consume it.

But hey! That's me and I never eat breakfast in any case. Maybe a new thread for Xmas breakfast ideas?
 
I make Christmas morning breakfast for the family. Moist, fluffy scrambled eggs with bacon (streaky) and toast. Nothing heavy.

We have Christmas dinner mid-afternoon, which will be a honey-baked ham and sides. If we feel a bit peckish in the evening, it's leftover ham sandwiches.

CD
 
We still haven't decided on our Christmas meal yet. It will be just us, as the oldest GD is going with her father to see his family, the youngest won't go with him. We'll go to see and have Christmas with DD and both GDs when she gets back.

I do know I'll be making an Italian wedding/cream cake for our dessert as Craig asked since he hasn't had one in a while since our old oven was wonky.

Maybe a prime rib and our usual mushroom pudding, but other than that?
 
We are doing a cross of Scandi and Britsh roast Duck. On the whole its the same less for brown sugared potato's and red cabbing from the Scandi side and brussels and Yorkshire pudding from the British side :)
 
I have our final menu for boxing day, it will be me and my husband only.

Lobster bisque with cream.
Venison steaks with red wine sauce, gratin dauphinois and roast brussel sprouts.
Crème brulee with fresh berries.
 
The Christmas cockerel has arrived:

35916
 
We live in Mexico and Christmas Eve is THE day and (mostly) night for celebrating. Christmas Day everyone sleeps in 💤💤

I will make pozole. Normally I make it with pork shoulder and start with dried hominy and it's an all-day job. But we are both a bit under the weather, so I will take the lazy cook's route and make the pozole with a chicken from a local barbacoa joint (over wood charcoal) and hominy that has been nixtamalized. I always serve with a ton of toppings including pickled red onions, cilantro, crema, radish slices, fresh jalapenos, avocado, lime wedges.

At 8pm we will go to the courtyard of our village church to see the live manger scenes, usually about 10, where young couples show off their babies in mangers. After 10pm mass, they will have a big fireworks display at midnight and the church bells will ring the entire time.

On our walk home we will encounter many street corner small bonfires where mostly single men congregate to enjoy some bibations.
 
Stu Pot said:
. I always serve with a ton of toppings including pickled red onions, cilantro, crema, radish slices, fresh jalapenos, avocado, lime wedges.
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This sounds lovely - and pozole or hominy is something I've never made so I'm intrigued to try it. A little while ago I bought some white hominy - I had to source it on-line from a specialist supplier as its not found in shops in the UK (its dried in a packet). Well- its been sitting around waiting for me to cook it! Maybe the Christmas period will be the right time.
 
CraigC said:
Another side we'll be having is corn and mirliton, maque choux. I'm also making moink balls for an appetizer.
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I usually make MOINK balls for New Year's Eve. I made... well attempted to make some a few years ago at a friend's house on his expensive, high-tech grill-smoker. It had some special grease pan thing that prevents flare ups. I opened the lid to check the MOINKS, and flames shot up about five feet. My friend was pretty bummed out. It does make you aware of how much fat those things have in those things.

CD
 
Stu Pot said:
We live in Mexico and Christmas Eve is THE day and (mostly) night for celebrating. Christmas Day everyone sleeps in 💤💤

I will make pozole. Normally I make it with pork shoulder and start with dried hominy and it's an all-day job. But we are both a bit under the weather, so I will take the lazy cook's route and make the pozole with a chicken from a local barbacoa joint (over wood charcoal) and hominy that has been nixtamalized. I always serve with a ton of toppings including pickled red onions, cilantro, crema, radish slices, fresh jalapenos, avocado, lime wedges.

At 8pm we will go to the courtyard of our village church to see the live manger scenes, usually about 10, where young couples show off their babies in mangers. After 10pm mass, they will have a big fireworks display at midnight and the church bells will ring the entire time.

On our walk home we will encounter many street corner small bonfires where mostly single men congregate to enjoy some bibations.
Click to expand...

Real Mexican food is one of my favorites! I recently made a Oaxacan Mole Negro from scratch. I only had to order one of the five dried chilis.
 
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