Christmas Dinner Menu ~ What's yours?

[Paul.T.]

Originally Posted by THE eXchanger

Recipes to make by scratch

SURPRISE COOKies LOL

old irish druid shortbread cookies
(elemential style)

First call in the faeres LOL

1/2 cup of butter
1/2 cup of sugar in the raw
3/4 cup of organic flour
and, quite a few shakes of real vanilla

cream sugar into butter
add a few shakes of vanilla
then, cut flour, into butter/sugar mixture
(this can take 22 minutes) LOL
and, once done
(put in clean hands-make into a ball)
and, get out the rolling pin
roll to about 1/2" thick
and, then cut into shapes desired
cook for 45 minutes at 275 degrees F
decorate tops ~ as desired

hehehe--see, i can cook -- no recipe

Susan we look forward to making this recipe.

One thing though....do you happen to have the phone number to call in the faeres?!!!

[THE eXchanger]

Originally Posted by Paul.T.

Susan we look forward to making this recipe.

One thing though....do you happen to have the phone number to call in the faeres?!!!

you want elementals ? i shall dispatch you some elementals !!!

[housemouse2]

Christmas dinner:

rack of pork ribs...slow roasted
coleslaw
mashed potatoes
rolls

dessert:

ice cream roll

[THE eXchanger]

Why does Divinity sometimes choose not to set?

"Divinity is a tricky confection to make under the best circumstances
--almost impossible under less than good.
The recipe in one community cookbook advises a short consultation with the local meteorologist: "Please remember candy doesn't set unless the barometer reads 30 in. or over; doesn't make a difference
whether it's raining or not, just watch your t.v. (LOL)
for the barometric pressure."

Divinity like most other Southern canides shows up around the winter holidays. It is sort of a companion piece to fudge in Christmas gift boxes. ---Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal [Alfred A. Knopf:New York] 1996 (p. 138)


[1905]
"Divinity Candy. Mrs. C.C. Hall, Hollywood.-
-One pint golden drip syrup,
one pint sweet milk
one cup granulated sugar,
butter size of a walnut.
Boil until a soft ball can be made.
Remove from fire ahd whip until it is creamy,
then pour over one-half pound of shelled Califoania English walnuts."

---The Times Cookbook
[1907]
"In place of the time-honored "fudge," she may make
the new "Divinity Fudge," a sweet that is no more expensive,
that takes but little more time, but that is far more delicious.
Melt a cupful of sugar in a saucepan;
when melted, pour it into another saucepan
in which there is already a cupful of cold milk.
Put this pan on the fire and cook slowly
until the two have blended;
then add two or more cupfuls of granulated sugar,
and one more cupful of cold milk,
and reheat, cooking slowly until it is of proper consistency
to remove from the stove.
At this time add a heaping teaspoonful of butter
and a cupful of finely chopped nut meats;
beat the mixture with a large spoon until almost cold,
then spread it over buttered pans,
and line for cutting, like fudge."

---"Christmas Cheer as Ever Calls on the Housewife for Sweets, Pies and All the Rest of the Good Things of the Holidays," The New York Times, December 17, 1907 (p. SM5)

[1910]
"Divinity Fudge
Here is a recipe for Divinity Fudge, which is great:

2 cups sugar,
1/2 cup cup hot water,
1/2 cup corn syrup.
Cook until it forms a soft ball when dropped in cold water.
Have ready, in a rather deep dish,
the whites of 2 eggs beaten to a stiff froth
(1 egg may be used, not so good).
Pour the cooked mixture over the whites of the eggs.
Beat in the 1 cup walnuts.
Beat until of a creamy consistency.
Pour onto buttered pan.
Cool, cut in squares. Janice Meredith."
---"Divinity Fidge," Boston Daily Globe, April 28, 1910 (p. 11)

[1915]
"Divinity.
Two cupfuls gran.[granulated] Sugar,
1/2 cupful water, 1/2 cupful syrup.
Boil until it hardens in cold water.
Beat whites of 2 eggs to a stiff froth,
then pour syrup over them and add 1 cupful chopped nuts.
Flavor with vanilla.
Beat until stiff and drip with spoon on parafine paper."

---The Concord Cook Book, compiled by Mrs. Adolph Guttman and Mrs. Levi Oppenheimer for the Ladies' Auxilary, Society of Concord Syracuse N.Y. first edition [Dehler Press:Syracuse NY] 1915 (p. 276)

[1917]
"Divinity Fudge
Home candy economy seems on the increase,
to judge from the requests that come to this column for recipes.
M.A. wishes a recipe for "divinity."
One of the colored corn sirups, probably the best known,
is used by many people, but plain glucose,
which costs a little less, makes a whiter candy.
In making all candies I use a thermometer,
because it saves time and attention a
nd I get more uniform results,
but my neighbor, fortunately i this case
, does not, so Mrs. Y. lets me use her recipe herewith:

"This requires two pans or kettles.
In pan No. 1, put one cup of sugar and one-half cup of water.
In pan NO. 2 put three cups of sugar one one cup of corn sirup.
Boil No. 1 until it spins a thread.
Boil No. 2 until it forms a soft ball when dropped in water.
Beat No. 1 into the whites of two eggs, and as soon as
No. 2 is done beat into the egg mixture.
Beat on a platter about ten minutes,
or until creamy.
Before it gets firm beat in a cup of pecan nuts
and two teaspoons of vanilla. Beat until firm.
Turn out on to a cloth that has been wet in cold water
and roll up into a loaf. When cool enough cit down into slices."

---"Tribune Cook Book," Jane Eddington, Chicago Daily Tribune, February 14, 1917 (p. 10)

[1926]
"Divinity Fudge

3 cups light brown sugar
3/4 cup Karo syrup
1 1/4 cups nut meats or chopped crystallized fruit
3 egg whites
1 cup cold water.
Mix in saucepan sugar, syrup and water.
Cook until mixture reaches soft-ball stage.
Whip egg whites very stiff and dry,
then add syrup mixture in a small stream, beating all the time until mixture begins to thicken.
Stir in nut meats or fruit, continue stirring until creamy.
Pour in buttered pan. Cut in squares when cold."
---Every Woman's Cook Book, Mrs. Chas. F. Moritz [Cupples & Leon: New York] (p. 599-600)

Why won't divinity set in certain types of weather?
"Divinity is a tricky confection to make under the best circumstances
--almost impossible under less than good.

The recipe in one community cookbook advises a short consultation with the local meteorologist: "Please remember candy doesn't set unless the barometer reads 30 in. or over;

[happyhollergal]

I had to laugh at all the divinity recipes. I was just talking to Mama last night and I know she's made 50 pounds of my grandmother's divinity candy recipe this year. I told her to make sure she gives it all away because neither I nor my three brothers like it. We were forced to tell Granny that it was good when we were little. We broke the tradition and told our own children that they're taking a risk if they try it.

[FIIISH]

I believe we are having:

Ham

Mashed potatoes

Green bean casserole

Deviled eggs

Salad

Rolls

Pie

Kind of pedestrian compared to some of your menus, but
it will do for the few people we having coming over.

[happyhollergal]

Hey Fiish, not pedestrian sounding at all. It sounds delicious and I'd be proud to eat with yall. The only reason I fix so much is because I have a ton of family and everyone likes different things, plus it's the only time of year I get to cook for them all. I especially love deviled eggs and wish I'd thought to make some. Just have fun.

[FIIISH]

Happyhollergal,

It sounds like you put alot of into your cooking.

[MargueriteBee]

I will be serving home grown steak, lobster, mashed potatoes and gravy and corn, with bread, and cheese cake for desert. For an appretizer I pour rashberry chipolte sauce over a slab of cream cheese (room temp) with a bowl of tortilla chips, yum! And, don't forget the chocolate chip cookies!

Merry Christmas everyone!

[sunflower]

Hi all, I am chiming in with our menu for Christmas Eve. Our children always come on the 24th and all of us go to the Eastern Townships for turkey and all the trimmings on the 25th to celebrate with relatives from both sides of the family.

We had fondu this evening: bison, pheasant, rabbit, chicken, beef and shrimp followed by spinach salad. Smoked salmon, spinach and feta cheese turnovers, cheese and raw veggies for appetizers etc. A fruit salad cake and Portuguese pastries for dessert and lots of wine. LOL

Merry Christmas everyone!