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Mon Dec 19, 2011, 02:26 PM

I have a Threefer coming up

I'm cooking for Hanukkah, Christmas, and the Husbands Birthday.

Hanukkah is easy....I'm doing Usual Latkes...and a big fruit salad. I may bag out of Christmas and just hope they have pity on me and we can all go out for Chinese....I do have my eye on a crown roast I saw at the butcher though. Stuffed with my sausage and apple dressing....What could be better. I'll make a Tiramisu for the husbands birthday but he likes to go out for Mexican so that makes my life a bit easier. The days of cooking that Prime Rib the day after Christmas are long gone.....

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Arrow 10 replies Author Time Post
Reply I have a Threefer coming up (Original post)
The empressof all Dec 2011 OP
Lucinda Dec 2011 #1
Melissa G Dec 2011 #2
The empressof all Dec 2011 #4
Melissa G Dec 2011 #5
grasswire Dec 2011 #6
Melissa G Dec 2011 #7
surrealAmerican Dec 2011 #3
elleng Dec 2011 #8
Sentath Dec 2011 #9
The empressof all Dec 2011 #10

Response to The empressof all (Original post)

Mon Dec 19, 2011, 02:32 PM

1. It all sounds wonderful. Chinese or Mexican foods are our usual "go to" meals

for special occasions, so we would fit right in with your plans!

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Response to The empressof all (Original post)

Mon Dec 19, 2011, 02:52 PM

2. We are doing latkes on Xmas night and having the extended family over

We have the attendant sour cream and applesauce, green salad, fruit salad, but we are arguing about the rest. My husband wants to go with a big pot of soup- I'm not a big fan of most of his soups, except for his chicken soup which is divine.

What do you put with your latkes?

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Response to Melissa G (Reply #2)

Mon Dec 19, 2011, 07:20 PM

4. Normally I do the traditional potato latkes

Shredded and squeezed potatoes, onions, egg and mazto meal if I have it. If not I use flour. I also add a bit of potato starch.

I'm also going to make a sweet potato/apple latkes this year. I've never done it and I thought I would give it a try. Same technique but with sweet potato and apple with cinnamon.

I fry in peanut oil for the best flavor.

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Response to The empressof all (Reply #4)

Mon Dec 19, 2011, 08:19 PM

5. Thanks for your recipe

I had some very yummy sweet potato pancakes this year. They had something neutral and starchy like taro root in them and a very delicious, unexpected hit of fresh grated ginger.

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Response to Melissa G (Reply #2)

Mon Dec 19, 2011, 09:22 PM

6. corned beef is pretty durn good with latkes

And it doesn't take much effort to simmer a brisket or round of corned beef all day.

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Response to grasswire (Reply #6)

Mon Dec 19, 2011, 11:15 PM

7. Umm, Brisket

Being from Texas that is generally a barbecued item. I'm back to being mostly vegetarian, but brisket or corned beef are excellent suggestions. Thanks!

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Response to The empressof all (Original post)

Mon Dec 19, 2011, 07:13 PM

3. The holidays are a little too close together for my convenience.

We're doing latkes here too, but for about 20 people. Christmas will be with another relative, so I will probably only be bringing dessert.

I should probably be making that applesauce right now, but maybe it can wait until tomorrow, along with a batch or two of cookies.

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Response to surrealAmerican (Reply #3)

Mon Dec 19, 2011, 11:38 PM

8. Latkes for 20 people is a SERIOUSLY labor-intensive exercise!

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Response to The empressof all (Original post)

Tue Dec 20, 2011, 01:23 PM

9. Tiramisu ?

I'm always curious about people's Tiramisu recipes.

Personally it has to have coffee and alcohol in it, or I won't even order it in a restraunt. But, past that I'm flexible ( ; I favor the Alessi recipe* with the cream cheese substitution** for the mascarpone***.




* http://www.food.com/recipe/alessis-tiramisu-72179
** 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream
*** I've always found mascarpone to be flavorless.

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Response to Sentath (Reply #9)

Tue Dec 20, 2011, 03:24 PM

10. I am making a nutella tiramisu

I am using homemade mascarapone. I'm on my phone so no recipe right now. I don't use measurements but I'll try to post the general ingredients and process when I am home. If you are a purest I can appreciate Just not what I'm doing this time

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