Christmas Dinner Survival Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

turkeyroasted4

Dessert Recipes

Boxing Day Leftovers

It’s My Birthday

Today I turn the ripe old age of 48.  The guys got me up early and gave me my gifts.

  • Oliver gave me some Pink Kiss perfume,  a new shoulder bag, and some Saskatchewan Roughriders ear rings.
  • Mark gave me a Starbucks mug that will keep my chai tea lattes warm until I am done with them
  • Jordon gave me a House of Marley Get Together Mini speaker.  It sounds amazing.  If you are looking for a portable Bluetooth speaker with great sound, I’d get one of these.

Houe of Marley Get Togther Mini Speaker

  • Speaking of audio, Gloria and Jerry gave me a Louis Armstrong and Ella Fitzgerald record and a relaxation candle.
  • Our Aunt Pat gave me two Christmas plates.  Perfect for entertaining over the holiday season.
  • I also got a fun birthday morning call from our Aunt Bev. 

By noon, we had to go to RUH for Jordon’s chemo treatment.  It was a long three and a half hours but we made it through it together and with the help of the always amazing Cancer Clinic staff.

Supper was a bit of a challenge.  Jordon was super sick by that time and we tried ordering some fish and chips but Jordon couldn’t handle a bite.  Even cake and ice cream were a non starter with him.   The reality of cancer.

Thanks for everyone who called and talked and was a part of a great day.  I appreciate all of you.

Fettuccine Alfredo Recipe

Ingredients

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Beet Borsch Recipe

Some days all Jordon can handle being on chemo is soup.  One of hid favorites is borscht.  I have posted my cabbage borscht before, here is my beet borscht.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon caraway seeds
  • 1 1/2 lb beets peeled and diced
  • 5 cups diced green cabbage
  • 2 white potatoes (about 10 oz/280 g), cubed
  • 2 ribs celery diced
  • 1 carrots diced
  • 2 bay leaves
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can tomato paste
  • 1 tablespoon packed brown sugar
  • 10 cups water
  • 3 tablespoons vinegar

Beet Borscht Recipe

Directions

  1. In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.
  2. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
  3. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves.

Mexican Smash Potatoes Recipe

Ingredients

  • 7 small potatoes
  • 1/2 pound ground beef, fried
  • salt
  • pepper
  • taco seasoning
  • cumin
  • 2 tablespoons butter, melted
  • 1 large Roma tomato, diced small
  • 1 green onion, diced fine
  • 1/2 fresh jalapeno, diced fine
  • 1 1/4 cups grated cheddar cheese
  • sour cream
  • salsa

Directions

  1. Boil potatoes until fork tender. Do not allow to get mushy.
  2. Drain and place potatoes on a baking sheet or in a cast iron fry pan that has been sprayed with none stick spray.
  3. While the potatoes are still hot smash them with a potato masher. (see photo below)
  4. Drizzle potatoes with melted butter and lightly season with salt, pepper, taco seasoning and cumin. ** you can let them sit at this point till you are ready to bake and assemble**
  5. Place oven rack in middle of oven and turn oven to broil. Broil seasoned potatoes until they get a nice crust on them but are not dark. 
  6. Remove from oven. Top with fried and seasoned (use any of the seasonings suggested in the ingredients to your liking) ground beef, tomatoes, onions and jalapenos. Top with cheese.
  7. Once again place under the broiler until the cheese is nicely melted and bubbly. 
  8. Serve with sour cream and salsa.

Recipe to feed two, but if you have more people just add more potatoes and toppings.

Christmas Pudding with Sauce Recipe

Ingredients

  • 1 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 1/2 cup butter, frozen and grated
  • 4 cups raisins, a mixture of dark and golden
  • 1 cup chopped figs
  • 1 1/2 cup mixed peel, put through a food processor
  • 1 cup red cherries
  • 1/2 cup honey
  • 4 eggs beaten
  • 1/2 cup orange juice
  • 1/2 cup milk
  • 1/2 tsp baking soda, dissolved in 3 tsp warm water

Directions

  1. Add all ingredients into a very large mixing bowl and mix together well.
  2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
  3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
  4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
  5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

Chocolate Cheesecake Mousse Recipe

Ingredients

  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces / 1 500 ml tub light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks

Garnish

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

Directions

  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.
  8. Chill until serving.

Egg Nog Recipe

Ingredients

  • 1 dozen eggs
  • 2/3 cup liquid honey
  • 1/4 teaspoon salt
  • 8 cups 1% milk
  • 1 tablespoon vanilla extract

Directions

  1. Break eggs into a large saucepan.
  2. Add honey and salt and beat with a hand mixer until the egg white and yolks are well blended.
  3. Add half the milk and stir constantly with a heat proof spatula over medium low heat until the mixture coats the back of a spoon or 160 F.  Do not allow it to come to a boil.  
  4. Place a large heat proof bowl into ice water and pour the mixture through a fine sieve into the bowl.  Add remaining cold milk. Add flavouring and stir to cool. Pour into jars with lids and refrigerate for up to a couple of days.