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Old 12-06-2008, 12:47 PM   #1
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Your Christmas menu

Hi everybody,would you please describe your Christmas menu?
I'll make my home made ravioli/dumplings with asparagus filling ,then I'll prepare some appetizers with smoked salmon or ham paté, plus vegetables, I am about preparing Pandolce Pasquale for my parents..
another question.. will you have a Christmas Eve dinner or not? Here in Italy we use to celebrate Christmas Eve with parents also..
Ps: I'll give you my own translated Christmas recipes as soon as possible.
Thanks a lot in advance for your answers!
I wish you a lovely and relaxing week end!!

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Old 12-06-2008, 01:17 PM   #2
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Christmas Eve is an important time for many families to get together. A variety of smoked fish like whitefish, sturgeon, sable, salmon as well as herring is often consumed.
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Old 12-06-2008, 01:22 PM   #3
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We'll have our big Christmas dinner on Christmas Eve also.

I'm bringing meatballs in a bbq sauce
and lemon cookies and mini lemon cup cakes with a cream cheese frosting.
There will be ham and lamb, potatoes, salads, fruit plates, Cheeses, meats, many Greek desserts, Greek Bean and tomatoes, feta, olives, veggie platters and different breads and spreads and dips to munch on. 30 or so people of all ages from 2 - 80.
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Old 12-06-2008, 01:37 PM   #4
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Thanks a lot dear friends! your dishes sound tasty!!!
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Old 12-06-2008, 02:12 PM   #5
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No plans here for Christmas so I'm not sure if I'll do anything special. Maybe share a Cornish hen with my kitties.
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Old 12-06-2008, 02:52 PM   #6
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Arwen, I can't wait to see your ravioli recipe - it sounds VERY good!!

pds - have you posted your lemon cookie recipe?
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Old 12-06-2008, 03:02 PM   #7
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I
haven't jkath...but I'll send it to you.
It is not TNT though. Found it in a mag. the other day and it sounded good!
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Old 12-06-2008, 03:24 PM   #8
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Home-made egg pasta for ravioli with artichokes or asparagus filling

Ingredients:

500g plain flour
6 eggs

How to preoceed:

Pour the flour onto the bench so that it forms a mound, then make a large hollow in the centre and break in the eggs.

Using a fork, whisk the eggs until combined and then start drawing in some of the flour.

Use your hands to bring the mass together and begin kneading. Keep a little flour to the side so you can add it if the dough feels a little sticky. It is much easier to knead a little more flour into a slightly wet dough than the other way around. Continue to knead the dough until it feels smooth, then cover in plastic wrap and allow to relax at room temperature for 30 minutes.

You are now ready to roll out the pasta. Bring a large pot of water to the boil with plenty of salt. This is really important; first, because if you don't have enough water to cook the pasta it will result in gluggy pasta and second, the salt is necessary to flavour the pasta - I think there's nothing worse than pasta boiled in unsalted water.

You can roll out pasta dough using a rolling pin, but it's easier with a pasta machine. I recommend a small one with a handle - it is all you'll need; the bigger ones aren't necessarily very much better and are considerably more expensive. Divide your dough in half (this makes it easier to manage once the pasta is rolled out to a long thin sheet) and begin with the largest setting on the machine. Flatten the dough so it will fit through the rollers and begin to feed it through with one hand while turning the handle with the other. Fold the dough in half on itself and feed it through again a few times.


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Ravioli filling:
Ricotta 450 grams
Pinch of grated nutmeg
Pinch of turmeric
250 grams of chopped and stuffed artichokes or asparagus
Salt and pepper


Put all the ingredients in a bowl, Add to the drippings. Grind artichokes or asparagus fry about 5 minutes. Add eggs salt and pepper and turmeric,nutmeg to taste. Mix well.
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Roll out the pasta dough one sheet at a time. On half of the pasta sheet place teaspoons of the mixture in two rows, evenly placed about 6cm apart. Brush between the rows with a little diluted egg wash. Now fold the other half of the sheet over the mounds of filling and carefully press down around each one.

Using either a biscuit cutter or ravioli cutter (or even a knife), cut into square or round shapes. Sprinkle with a little flour and place on tea towels while you finish the rest of the dough and filling.

When you are ready to eat, cook as above, in boiling salted water.


Ravioli dressing:

80 gr fried butter
some turmeric powder or curry powder
Salt and pepper
Whipped cream
Some ricotta
Some whipped cream

Combine the ricotta with fried butter, nutmeg, turmeric or curry,whipped cream, season to taste.

Enjoy it!!!!

I hope you'll try it as I am going to prepare this ravioli recipe for my family!
have a nice week end!!
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Old 12-06-2008, 04:28 PM   #9
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Arwen, that sounds lovely!! I have copied and put in my cookbook, thank you!!

We will have fried turkey, mashed potatoes and gravy and dressing for sure. Not sure what else I will make. It's only me, dh and oldest ds this year.
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Old 12-06-2008, 04:41 PM   #10
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I came in here specifically looking for a thread on Christmas dinner. Lucky me! Mine is still a work in progress, but I want to do something a bit different this year other.

So far, I think we will have this:

Roasted Shrimp Cocktail & Cocktail Sauce
Antipasto Tray
Ground Veal or Chicken Cannelloni (depending if someone has an aversion to the veal) with a Bechamel
5 Minute Italian Salad
Steamed Broccoli and Sauteed Cherry Tomatoes
Crusty Rosemary/Olive Oil Bread
Butterscotch Pound Cake

I keep switching things around as I think of things.
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