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Author Topic: steampunk christmas meal suggestions?  (Read 2871 times)
hobbitt
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« on: December 21, 2007, 12:24:44 pm »

Timing for christmas this year will be different.  We will be celebrating Christmas eve instead of Christmas itself.  Since the more traditional way is to do it on the Eve also, we decided to go that route, a Victorian/Steampunk Christmas.  Does anybody have any suggestions for recipes?  We have decided to try the plum pudding, forgo goose in place of ham.
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Sir Nikolas Vendigroth
Captain Spice
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« Reply #1 on: December 21, 2007, 01:41:15 pm »

Your pudding MUST be set on fire. As for the ham, i understand that it's nice when roasted with cloves.
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Lord Montgomery Simcoe
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« Reply #2 on: December 21, 2007, 02:57:09 pm »

Good Day,

However partial I am to a well roasted goose, I cannot fault your choice of a Christmas ham. There are many delicious ways to prepare a ham, but I would draw your attention to this recipe.

I am certainly an ardent admirer of Ms. Lawson - as so many are - and watch enraptured at her divinations on food and food preparation.

I wish you good health, a hearty meal, and the joy of the season.

Yours &c,

Lord Monty
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modelmanjohn
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« Reply #3 on: December 21, 2007, 02:58:12 pm »

Haggis. That way there'll be more for you.
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cybele13
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« Reply #4 on: December 21, 2007, 03:09:54 pm »

I recently took a class that focused on creating a Victorian Christmas feast. We made a creamed Jerusalem artichoke soup that was wonderful. This recipe for Cream of Jerusalem Artichoke Soup with Saffron Cream is similar to what we prepared:

4      tablespoons   butter
1    onion, chopped
1    elephant garlic clove, minced
1    lb jerusalem artichokes, peeled and cut into chunks
3 1/4    cups fresh chicken stock or vegetable stock
2/3    cup whole milk
2/3    cup heavy cream
1    pinch saffron
   salt
   white pepper
   fresh chives, for garnish

   1. Melt the butter in a large saucepan and saute the onion and garlic until softenend, stirring occasionally.
   2. Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
   3. Next pour in the stock and milk. Cover again and simmer for 10 minutes.
   4. Use an immersion blender to puree the soup until smooth.
   5. Add half the heavy cream and season soup with salt and pepper. Reheat gently.
   6. Lightly whip the remaining heavy cream and the saffron powder together.
   7. Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
   8. Garnish the soup with fresh chives.
   9. Serve immediately.

http://www.recipezaar.com/141717
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Great Bizarro
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« Reply #5 on: December 21, 2007, 03:57:29 pm »

Put on a pot of wassel
    * 1 gallon apple cider
    * 25-30 whole cloves
    * 6-10 cinnamon sticks
    * 1 quart pineapple juice
    * 1 6 ounce can frozen orange juice concentrate
Or English version
Ingredients:
12 small red apples
3 whole cloves
3 whole allspice
3 cardamom seed, coarsely broken
1 cinnamon stick, broken
2 qt. ale
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cups sugar
4/5 qt. dry sherry
6 eggs, separated

Mix all ingredients in a large pot and simmer. Serve hot.
The smell alone is worth the effort. Always makes me think of Christmas!
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CapnHarlock
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« Reply #6 on: December 22, 2007, 02:49:49 am »

I only attempted to cook goose once - It did an excellent imitation of a flaming plum pudding several times while roasting Smiley
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Vienna Fahrmann
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« Reply #7 on: December 22, 2007, 03:35:35 am »


     I second the suggestion on spiced wine.  I miss the gluhwein vendors at the Weihnachts markts.  I'm trying to make a version of the spiced wine this Xmas.  Other than that, I'll be having potatos, yams, and whatever other veggie dishes are avialable at the family gathering, while they have a wild mix of ethnic foods.  A friend was recently eating roast chestnuts (very Victorian) and commenting that her family buys them fresh and roasts them over an open fire.
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Jemima Annabelle Clough
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« Reply #8 on: December 22, 2007, 03:54:10 am »

Chestnuts are delicious eaten fresh roasted. I missed out on some at the weekend as I was too ill to visit my father in law.
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Vienna Fahrmann
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« Reply #9 on: December 22, 2007, 04:07:09 am »


     Dear Jemima,

     I'm really in the minority when it come to roasted chestnuts.  Most of my friends love them, I just can't get past the texture.

     Vienna

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hobbitt
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« Reply #10 on: December 22, 2007, 04:39:35 am »

Your pudding MUST be set on fire. ...

But of course.  The question is now brandy or rum.

Pity none of my students ever brought me the promised venison from their hunting.

*wait* I have some venison sausage a friend gave me from one of her friends.
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Prof. Brockworth
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« Reply #11 on: December 23, 2007, 08:43:57 pm »

Kerosene.   Grin  Warmed whisky is good; match the booze to the booze in the pudding for the best flavour alignment.  If your booze isn't over-proof (100 proof / 40% abv) it won't burn when cold.  But don't boil off all the ethanol!  Flamethrowers and circus fire-breathing both require strong booze.

Traditional mulls (wine or cider) were made by plunging a hot poker straight from your engine's firebox into each glass.  We tried that last night... fantastic theatre, but the flakes of iron oxide coming off the poker did rather spoil the spiced-booze taste.  For a really good strong mull, pour your spiced hot goodness over a shot of appropriate spirit - brandy or port for wine, cider brandy for cider - and it adds a very fine extra kick.

If you do a goose - that goose fat is good for a couple of years if you settle out the bits and jar it up.  Best fried eggs ever.  Seriously.  Ever.

And I'm moated with drool at the thought of a slow-roasted clove-studded mollases-glazed ham... Tongue
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Vienna Fahrmann
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« Reply #12 on: December 23, 2007, 08:59:17 pm »


     My husband will be making steampunkish mashed potatos.  These are the ones he makes using a giant metal German Spaetzle maker as a ricer.  It may not be Victorian English, but any dish that can be made using heavy metal machinery should probably at least qualify as steampunk-ish.

     Vienna
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heavyporker
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« Reply #13 on: December 24, 2007, 11:03:57 pm »

 Professor, I would think that one was SUPPOSED TO CLEAN THE POKER before putting it into anyone one wishes to consume.
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Phineas Lamar Alexander
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« Reply #14 on: December 25, 2007, 06:46:00 am »

 Pidgeon! Squirrel! what ever is still around in winter! Opossum(is terrible and greasy) Best to avoid this!

Good luck on the Gogglemas Feast! I'm not much of a cook!
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hobbitt
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« Reply #15 on: December 25, 2007, 10:13:22 pm »

We end up with

leg of lamb
artichoke soup
venison sausage casserole
mashed potatoes
homemade rolls
honey butter
plum pudding (made by all the females in the house)
pumpkin pie (yes not steampunky, but my husband would not have a christmas other wise)

To you all...peace of the season.
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Prof. Brockworth
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« Reply #16 on: December 25, 2007, 10:58:04 pm »

Professor, I would think that one was SUPPOSED TO CLEAN THE POKER before putting it into anyone one wishes to consume.

Oops Smiley

Am now distended with sprouts.  Anyone need a luftgas top-up?   Grin
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Drake White
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« Reply #17 on: December 26, 2007, 12:38:08 am »

Sadly I've never had chestnuts before, roast or otherwise.
 What exactly are they like? I can't get the image of eating lumps of wood out of my head.

((Oh and when we say chestnuts, we're talking about conkers right?))
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Prof. Brockworth
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« Reply #18 on: December 26, 2007, 12:50:50 am »

No, silly, those are horse chestnuts.  Only horses eat those Wink

Chestnuts are what the French call marrons, they're quite meaty in texture (a bit like a squeaky-green cob nut).  And they're sweetish too.

Valuable insight of the day: Custard will extinguish a flaming pudding.  In the interest of safety, I shall equip my laboratory and engine room with gallon cylinders of pressurised custard forthwith.  Empirical Science: Deploying condiments for the betterment of humanity.
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elShoggotho
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« Reply #19 on: December 26, 2007, 02:29:34 am »

We had an excellent ham baked in bread. This year's goose came at St. Martin's day, which is the right time to eat it.
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Vienna Fahrmann
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Austria Austria


« Reply #20 on: December 26, 2007, 05:19:25 am »


    I had a lovely butternut squash lasagne, my husband had slices of (according to him) very good roast beef with sides of vegetables.

     Vienna
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Dusza Beben
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« Reply #21 on: December 26, 2007, 04:29:46 pm »

Our Christmas dinner sounds more like Thanksgiving dinner this year.
Roast turkey breast
Home made cranberry sauce
Roast chicken breasts with garlic and sage
Garlic mashed potatoes
Sweet potatoes with butter and brown sugar
Flaky dinner rolls
Bourbon Pecan pie
We forgot to make a green veggie but said screw it and poured another drink  Smiley

DB

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C.L. Coward
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« Reply #22 on: December 27, 2007, 07:13:50 am »

I decided to go the multi-course route:

Sesame/Boiled Shrimp/Spinach/Tomato salad
Cajun Shrimp
French Onion Soup
Garlic Prime Rib
Dark Chocolate Pecan Cake with Coffee Frosting
And homemade garlic bread! (I'm turning into a Stepford Daughter...)

My stepfather and my brother didn't like it much, but everyone else did.

Personally, for ham, I just mix honey, brown sugar, and spicy brown mustard, then do the whole pineapple/cherries thing. And always bone-in. Perhaps not quite steampunk-ish, but for those looking roundabouts a year ahead on food, it's excellent. Proportion to taste.
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Dr Veleck Madlove
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« Reply #23 on: December 27, 2007, 07:19:50 am »

Chips and a Panni.... such a great meal for someone who was alone on Christmas...
:-/
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Vienna Fahrmann
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Austria Austria


« Reply #24 on: December 28, 2007, 07:41:04 am »


     Dear Madlove,

    What is a "Panni"? 

     Vienna
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