Nataly 38 #1 December 26, 2010 Well, I am re-posting my cipaille recipe to get things started.. I will try to translate the other classics my mom used to make like tourtieres and meat pies (not sweet - actual meat!). Hope others will post their favourite xmas foods, including deserts! Yum! Cipaille Prepare this crust and refrigerate one day: 3/4 cups of lard (ie crisco) 4 cups of flour 1 1/4 cups cold water + 1 egg yolk (beaten) 1/4 cup vegetable oil The next day: Cut following meats into pieces of about 1 inch cube (do not mix meats): pork, beef, chicken, moose. Instead of moose you can use a gamey meet like boar, deer or cariboo. Instead of chicken you can use feasant, pigeon or partrige depending on whether you like darker/ stronger meats. Equal quantities of each for a total of about 7 lbs of meat. (Note you will need a large and very deep dish.) ***Add these spices to each meat (generous quantities of each spice): · Nutmeg · Ground cloves · Cinamon · Allspice ***Or, for the less adventurous, replace by the below spices but definitely not as good: · Summer savoury · Salt and pepper · Mixed herbs · Garlic powder · Onion powder In a deep and very large dish (ideally with a lid) assemble as follows: 1. A layer of one of the meats (all of it) 2. A layer of potatoes (cubes about the same size as the pieces of meat-the potatoe/meat ratio shoukd be roughly equal) 3. A layer of oignons (chopped roughly) 4. Salt and pepper 5. A layer of crust cut into strips about 1 inch wide Continue this layering process until all meats used and cover with a whole crust, perforating it a bit. The crust is slightly thicker than a normal pie as it doesn't rise. Lift a corner of the crust and pour water in until it covers everything. Cover with the lid and cook in the oven at 250 º F for 3 or 4 hours. Lower the temperature to 200 º F for 3 more hours - remove the lid for the last hour of cooking. **IMPORTANT: keep checking there is a lot of water and keep topping it up right to the edge otherwise it will be overcooked and very dry. Probably worth checking every hour."There is no problem so bad you can't make it worse." - Chris Hadfield « Sors le martinet et flagelle toi indigne contrôleuse de gestion. » - my boss Quote Share this post Link to post Share on other sites
spootch 0 #2 December 27, 2010 2 parts ice 1 part scotch enjoy Quote Share this post Link to post Share on other sites
Andy9o8 0 #3 December 27, 2010 Meat loaf Take a brick of frozen hamburger Bake. Quote Share this post Link to post Share on other sites
Coreece 190 #4 December 27, 2010 Quote Meat loaf Take a brick of frozen hamburger Bake. I'll be honest...I don't know how I was so blessed this year, but I was able to spend christmas alone! I exuberantly enjoyed my prestigious meal of eggs, spam and cornbeef hash! Thank you Jesus!Your secrets are the true reflection of who you really are... Quote Share this post Link to post Share on other sites
Andy9o8 0 #5 December 27, 2010 Quote Quote Meat loaf Take a brick of frozen hamburger Bake. I'll be honest...I don't know how I was so blessed this year, but I was able to spend christmas alone! I exuberantly enjoyed my prestigious meal of eggs, spam and cornbeef hash! Thank you Jesus! Jesus ate mostly pita and chickpeas. Quote Share this post Link to post Share on other sites
Coreece 190 #6 December 27, 2010 Quote Quote Quote Meat loaf Take a brick of frozen hamburger Bake. I'll be honest...I don't know how I was so blessed this year, but I was able to spend christmas alone! I exuberantly enjoyed my prestigious meal of eggs, spam and cornbeef hash! Thank you Jesus! Jesus ate mostly pita and chickpeas. Thank God for grace!Your secrets are the true reflection of who you really are... Quote Share this post Link to post Share on other sites
JohnMitchell 14 #7 December 27, 2010 Okay, here's a serious reply.Take one prime rib, tie it tight with butcher's string. Salt and pepper the outside. Sear the outside on a large griddle until brown. Then place in a 200 degree oven, fat up, ribs down, until the inside temp reaches 131, usually 4-5 hours. Let rest for 15 minutes while you're cooking the dinner rolls and baked potatoes. Then, with a long carving knife, start at the thin end of the ribs and slice along the bone to free the meat. Then slice to make 1" thick servings. Serve with baked potato, salad, homemade bread, wine, conversation and laughter. To the poster above with the scotch recipe, I've got a recipe for "scotch neat" that's even easier to fix. PM me for the recipe. Quote Share this post Link to post Share on other sites
david3 0 #8 December 28, 2010 Quote Okay, here's a serious reply.Take one prime rib, tie it tight with butcher's string. Salt and pepper the outside. Sear the outside on a large griddle until brown. Then place in a 200 degree oven, fat up, ribs down, until the inside temp reaches 131, usually 4-5 hours. Let rest for 15 minutes while you're cooking the dinner rolls and baked potatoes. Then, with a long carving knife, start at the thin end of the ribs and slice along the bone to free the meat. Then slice to make 1" thick servings. Serve with baked potato, salad, homemade bread, wine, conversation and laughter. To the poster above with the scotch recipe, I've got a recipe for "scotch neat" that's even easier to fix. PM me for the recipe. Sadly some bars / restaurants I’ve been to need that recipe. I often get scotch neat served to me "on the rocks". When I send it back they strain the ice and try to serve it to me “up”. See attached for a breakfast cake recipe. Not really a holiday or Christmas recipe but it’s the only time I make it. A Pennsylvania Dutch dish, I got the recipe from my grandmother. Quote Share this post Link to post Share on other sites
millertime24 8 #9 December 28, 2010 Rum and Diet Coke 1/2 part Bacardi Superior 1/2 part Diet Coke My most favorite Christmas recipie so far.Muff #5048 Quote Share this post Link to post Share on other sites
Lindsey 0 #10 December 28, 2010 Nataly, how do you prepare the crust? That sounds good.-- A conservative is just a liberal who's been mugged. A liberal is just a conservative who's been to jail Quote Share this post Link to post Share on other sites
warpedskydiver 0 #11 December 28, 2010 Probably pastry crust. Flour, chilled cubed butter, food processor on pulse, ice cold water a tiny bit at a time until it is the right consistency. I failed my first time because the recipe for dough was not correct, it actually takes more than 1 teaspoon of water for that much dough. Quote Share this post Link to post Share on other sites
Lindsey 0 #12 December 28, 2010 LOL...that's the problem. I don't know how to do pastry crust. :) What is the right consistency? I think when I'm recuperating after my next little surgery, I'm gonna hafta try to make this.-- A conservative is just a liberal who's been mugged. A liberal is just a conservative who's been to jail Quote Share this post Link to post Share on other sites
