Christmas/hogmanay recipes

These two recipes are what my family has on Christmas eve and hogmanay; we also add a 12 beans soup to the days fare:

Recipe Name: STUFFED FRENCH LOAF
Category: APPETIZER
Serves: 16

SOURCE THE SPIRIT OF CHRISTMAS - Book II
With modifications by Shadows

1 Loaf French Bread
8 Ounce Spicy bulk sausage
1/3 Cup Chopped Onions
1 Clove Garlic, Finely Minced
1 Egg
1 Tblsp Dijon mustard - divided
2 Tblsp Chopped Parsley Leaves
3/4 Cup extra sharp Cheddar cheese - grated
1/2 Cup Parmesan Cheese - grated
1/4 Cup Olive Oil
1 Tsp. Black Pepper - freshly ground

Vegetarian Options in place of sausage :

2 garden burgers, crumbled
4 Ounce can , mushroom pieces
1 Tblsp Pecan, chopped

Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread. Place crumbs in container of blender or food processer and process 15 to 20 seconds or until fine.

Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.

Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.

Spread cheese mixture evenly over the inside of each bread half. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through. Cut into 1-inch thick slices.

For the vegetarian option:
Cook the Garden Burger, pecans,and mushrooms with the onion and garlic. Follow the rest of the recipe from that point.

Options:
Add some well aged Stilton or blue cheese in place of some or all of the cheddar.

Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE LEE CUSTER

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

I'm sorry, Shadows, but I just HATE the smell and taste of beer! I put it down to being a Scot. Our beers, whether a pint of light or a pint of heavy has such a heavy 'hoppy' smell, it just turned my stomach when I was a child. When kids used to love to pinch a drop of their Dad's beer at family get-togethers, I was much more inclined to pinch a drop of whisky!

When I was a student, I worked as a barmaid during the vacations and also in the evening... I used to HATE walking into the bars after the doors had been closed for a couple of hours - that 'old beer' smell just 'gies me the boak' as we would say!

Edinburgh, home of the Scottish and Newcastle Brewers (Younger's and MacEwan's as well as Tennant's lager), often smells of the hoppy, yeasty smell of the brewery... It is often the defining smell of many tourist's holidays! I could never make up my mind whether I loved the smell or hated it!


BTW, although I 'brew' mulled wine for large groups at Christmas-tide - I don't really like it - I stand there with a glass of whisky and ginger ale!

Carefull there now lassie you be talkin my family when mentioning the MacEwans! LOL They be the best brewers in the highlands!

I understand the need for taste variences... I prefer Gin or a good Spiced Rum, but do not turn down a good brew when available !

MacEwan's aren't a highland brewery - or not the one that is now part of S&N

Well it seems my ancesters have again sold out to the highest bidder...God Damn their eyes!!! ( see my post about the clan MacEwen ).

They used to be of the highlands, and one of the top brewers of Scotland!


I wonder if I should continue to be family !? makes me wonder why! LOL!

Well, I remember MacEwan's brewery at Holyrood (just up the road from Holyrood Palace) in the early 60s and 70s. Their brewery had been there since the mid-1800s I believe

I did a quick google search but this was the best I could do re historical info... The Mr MacEwan who started the brewery in Edinburgh all those years ago, was a lowlander.... sorry! Perjaps the brewery you are talking about is/was a little 'boutique' type brewery - rather than a huge chain brand (as MacE's is nowadays)


http://www.archiveshub.ac.uk/bin/eadsearch...Co+Ltd+brewers=

Could be! All I know is what my dear dead grandmother told me of the family brewery and that it went well back beyond 1800's. I do not know exactly where it was located, just took her at her word.

Catriona..
Could you be so kind as to list a menu of Traditonal Scot Holiday Fare?
What a meal consisted of ?

After four Holidays with my Signifacant Other .. him having to deal with my enormous Italian family , and all the Holiday food at our table, that never varies,
I would love to prepare something like this for him ...

Any ideas would be appricated , thank you ,,

Everyone one else please feel free to list your recipies too ! I want my table to GROAN !!!!!!!!

I want to give a try to both the cake and bun ... also..
We just got a Whole Foods here.. they are so nice about finding things ,, so perhaps I can get some of the more rare things from there ..

In Service to the Dream,
Paula

Paula
Do you mean Christmas and Hogmanay? Cos Thanksgiving is not celebrated here!

I will give you my list of goodies for Christmas and Hogmanay and if there are any recipes you'd like, that I have not already posted, I'd be happy to post them.



This post has been edited by Catriona on 28-Jul-2004, 04:50 PM

Oh! Many thanks Catriona !

This is just what I was asking for ! ...
And I did mean Xmas and Hogmanay

Thanks again..
In Service to the Dream,
Paula

Catriona-

As usual, you are my hero. This is wonderful. I will be printing alot today. Gotta get started on getting the ingredients. Then it's of to the gates. So much baking/cooking, so little time. I can't wait to put these new dishes on my family table.


Shadows-I love the recipies you have here. I will also be printing these out. I think the family will be pleasantly surprised when they sit down to feast.


As for the recipies, no worries, I will definately have your names as the sources from where I got them. And if I am right, I think the names of where you guys got them is there also.



Take care all

Here is another I found in my grandmothers recipes; it has been years since I had this one!



Roast Suckling Pig

Yield: about 12 servings

1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
1/4 cup chopped fresh thyme
Salt and fine black pepper
2 tablespoons cayenne pepper
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine


This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small apple or yam. Season the entire pig with kosher salt, cayenne peper and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the bag tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with your favorite stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with parchament paper. Place the pig on a large roasting pan and pour the marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.

This just in!
Mixed Spice , is what we here call Pumpkin Pie Spice..
If that helps anyone out ..

Therasa..
Catriona's recipies are wonderful...
I have made a few and plan to make many more..
Try the sausage rolls..
I wish I had one right now !

In Service to the Dream,
Paula

Traditional Mince pies (sweet, not savoury)



This post has been edited by Catriona on 28-Jul-2004, 04:51 PM

Catriona ,
If you don't stop telling us how prepaird you are for crowds , and how much food is in the house ! You may end up with more for Hogmanay then expected
There are such great fares to Scotland right now...
We may all just show up on your door step !
HUNGRY !!!!!!!!!!!!!!!!!

I know I could talk Barddas into it ...
and I'm sure a few others would follow too !

Too bad I am only dreaming..
I can not think of a better way to spend New Years...

Please don't stop posting your recipies!
Is there anything, you ever make ahead and freeze?
You of couse would know best, what stands up to that ,,

Thanks !

In Service to the Dream,
Paula