Holiday cooking/gifting megathread

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Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
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Since I ended up in the OP of this thread, I'll follow up on the recipe my mom gave me for the parmesan toast thingies:

Brawnfire's mom posted:

Hot Parmesan Canapes:

1 cup mayonnaise
1/3 cup Parmesan cheese
1 tsp. Worcestershire sauce.
1/4 teaspoon onion salt
1 tablespoon sherry (I can't believe I forgot this! Use real sherry, not cooking sherry, as it is too salty)
Spread on small pieces of toasted bread and sprinkle with more Parmesan. Put under broiler until bubbly. (Grandma's instructions)

Cheese and Bacon Canapes

1 cup mayonnaise
1/2 cup grated cheddar cheese
2 teaspoons horseradish
1 tablespoon sherry
1/2 cup cooked, crumbled bacon
Same instructions as above.

They're pretty tasty. These things used to be at every extended family party.

# ¿ Nov 20, 2015 20:07

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# ¿ May 22, 2024 05:33

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

psychokitty posted:

I'm like a ninja. Sort of.

I'm going to make both of those things for my 50's housewarming party. They sound very 50's to me for some reason.

They probably are, it's something I will forever associate with my grandparents and the fifties were definitely their heyday.

Well, the heyday of having a family, the 40s is when they were skinny and beautiful and pining for each other in letters sent across a war-torn world. :3

22 Eargesplitten posted:

Make sure to encase each one in aspic.

That's the spirit. Best yet, if you have an entire prawn, encase that in aspic, make a nice coaster-sized slice and put it on the canape.

# ¿ Nov 20, 2015 20:22

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

psychokitty posted:

That is beyond pretty good, IMO, and I wasn't even there! Super awesome concept and execution!

I'd been waiting to post mine because in our haste I didn't get pie pics, but I think my stepdad did. I can post those later.

We have an indecisive thanksgiving. My mom and I found some great recipes years ago for stuffing and gravy, and instead of deciding between two, we always make both. So, two kinds of stuffing, two kinds of gravy, two kinds of cranberry sauce, and two kinds of pecan pie. The cranberries are because some people HAVE to have that canned jelly poo poo, and the pecan pie thing is because we make one regular and one K&W Cafeteria german chocolate. We also had cinnamon-free pumpkin pie (YUM).

Clockwise, starting at the front: sage sausage focaccia stuffing (with a big strip of turkey skin on top, see below), from scratch green bean casserole with wild shrooms and frizzled leeks, cranberry chestnut cornbread stuffing, turkey, thyme gravy, pear gravy, orange cardamom mashed sweet potatoes, an empty plate to be filled for an appreciative garage attendant (he picked us out of the whole building), a can of cranberry goo, ginger molasses cranberry relish.

One of the stuffings, the sage sausage focaccia, gets stuffed under the skin of the breast meat to keep it juicy. This year my mom watched Alton Brown's tutorial on how to carve a bird and we had a properly carved turkey for the first year ever.

Holy crap!

I used to LOVE that jelly cranberry "sauce" but then I found the Trader Joe's kind. That was great, until I made my own this year.

I've made it twice since then, I don't think I'll ever be able to have anything but homemade again.

This is an astonishingly lovely feast.

# ¿ Nov 29, 2015 22:02

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

Never really made truffles, is goat cheese an option here? A little honey and a walnut brain should be good with it

# ¿ Dec 9, 2015 16:55

Brawnfire: Jul 13, 2004; 🎧Listen to Cylindricule!🎵
https://linktr.ee/Cylindricule

There's a place near me that sells fancy pastas, one of which is dark chocolate. Amazing stuff.

# ¿ Dec 11, 2015 16:57

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