Homemade Christmas dinner?

Make-it-3

Not going over the top as its just 2 1/2 of us, but the one thing I love making is my own cranberry sauce - the aromas coming off the pan when making it are just so delightfully christmassy.

Bettie

I am going to my daughters and have been given several dishes to take as have the other guests so not too much to do. I had to do the cauli and broccoli cheese, the veggie option plus vegetarian stuffing and veggie gravy. I could only get two small cauli ( last ones in shop) and no fresh broccoli so had to buy frozen. Stuffing is from scratch as is cheese sauce but the veggie option is shop bought.

Frith

Turkey, pots, parsnips, carrots and braised cabbage made by me. Bread sauce from a packet and stuffing from a box.


Christmas pudding also bought.

lostinrates

We've got a bought a pudding mainly because DH np buys loads of them after christmas that he doesn't eat all of and so I always end up with lots leftover. We sometimes make other things with these ( christmas pudding ice cream is very good).

Everything else I make from scratch ( oh, I bought the sausages for pigs in blankets) . As its part of the enjoyment for us. BUT, I have been known to make some things in advance.

My pigs in blankets were arced last week then frozen and defrosted last night. We're not having bread sauce or cranberry sauce because we have goose ( I will make cranberry sauce for cold cuts though) b ut have made cranberry sauce both a day or two in advance and sometime in advance and frozen it then defrosted for the meal when we have roast turkey.
I made one of the two stuffings we are having yesterday.

We'll be eating much later this afternoon, I've just pulled the bird out of the fridge to start coming to room temp for an hour and a half or two hours, and I'm having a cup of tea. In a minute I'll go and make the second stuffing and lay the table and think about veg prep. .

We weren't going to have a starter, but we have some spare smoked salmon, sour cream and chives so I might make some more blinis (I should have frozen the left overs from last week not given them to the birds!) and make an easy starter. I'll see how we feel before eating. Might save them for breakfast.

paulineb_2

I'm having a takeaway. Don't eat meat and cook all year round so takeaway it is.

Steve059

Yes, I hadn't realised just how much of it was home-made. It just seems natural to do so.

Home-made mushroom & Stilton ravioli (Lynne's been playing with her new kitchen "toy" again) with home-made Napolitana sauce. Roast topside beef (£4.00/kg at ASDA, and only bought thanks to a "heads up" on here. Thanks.) roast potatoes & parsnips, boiled broccoli & carrots, stir-fried sprouts & bacon, home-made Yorkshire pudding, home-made gravy. Home-made mince pies with cream.

PS. OK, we didn't make the horseradish sauce. It's evil stuff to make yourself.

PPS. Oops! We forgot to have the ravioli. However, it means that there's more for when we have some friends for dinner tomorrow. And we also forgot to make the Yorkshire pudding. We'll do it when we braise the left-over beef in the left-over home-made gravy. .

angeltreats

This year I've bought stuffing and pigs in blankets, because I don't eat them and only DH does so I couldn't be bothered. I've bought both from Co-Op. However turkey, gammon, gravy, roasties, braised red cabbage, honey & mustard roasted carrots and parmesan parsnips a la Delia are all home made. However to me, Christmas dinner is just a big roast. Apart from the braised red cabbage which I make in advance as it tastes better after a day or two, and brining the turkey which I did on the 23es, I've done everything this morning including all the veg prep and it still only took me about an hour.

Oh and also I bought a dessert, DH doesn't like Christmas pudding but we both love the Daim bar cake from Ikea so we have one of those! Other years we've had homemade creme brulee but I didn't fancy it this year.

angeltreats

Steve059 wrote: »

PS. OK, we didn't make the horseradish sauce. It's evil stuff to make yourself.

God yes. I used to have to do this in my previous life as a chef, every time we had roast rib of beef on the Sunday lunch menu. It truly is evil, used to make us all cry. Whenever we got a new washer upper we would make them take a good sniff of the freshly grated horseradish, kind of like an initiation.

Can't stand horseradish myself, I think making it put me off.

anniemf2508

everything homemade bar the sprouts with thyme butter and the cranberry sauce.

Ilona

I am having a nut cutlet with loads of veg. My friend is making it because I am staying at her house.
Ilona