I have always enjoyed Christmas, and I thought I threw a pretty good party but whilst surfing the net a few weeks ago I found this:-
During the Christmas of 1507, Edward Stafford the Duke of Buckingham, held a Christmas celebration in Thornbury Castle in Gloucestershire. Throughout the twelve days he provided lavish hospitality and gave a number of splendid banquets.
The last banquet of the holiday, held on the Feast of Epiphany (January 6th) was the most magnificent of all when 459 people sat down to eat. Not only were there 134 noblemen and gentry all with their attendants, but there were such guests as the local abbot, the doctor, the chaplain, a hermit, a brickmaker and a joiner.
A household book was kept by the Duke’s secretary which included every item of food and drink consumed as well as items such as tapers, candles and hay for the horses of the guests. Among the provisions consumed were:-

36 rounds of beef 20 snipe 21 roach
2 carcasses of mutton 10 capons 4 dogfish
2 calves 108 great birds 10 whiting
4 pigs 72 little birds 1 fresh conger
6 suckling pigs 36 larks 17 flounders
2 lambs 9 quail 2 tench
22 rabbits 9 mallard 3 plaice
3 swans 23 widgeon 7 bream
6 geese 18 teal 6 large eels
2 peacocks 100 lampreys 400 eggs
2 herons 200 oysters 24 dishes of butter
18 chickens 1 fresh salmon 3 flagons of cream
16 woodcock 1 fresh cod 2 gallons of frumenty
1 salt sturgeon 259 gallons of ale Many gallons of different kinds of wine

Bet that kept the chef busy!!!

For this year I have decided to concentrate on those little extras that really help to make Christmas that little bit special. I am going to start with some ideas for Christmas drinks. We always have mulled wine for Boxing day, we take it in flasks for our walk around one of the lakes, with usually a large group of friends. I was introduced to Egg Nog about 15 years ago when I spent a Christmas in the States, brings back happy memories and tastes wonderfully naughty!! As for the Christmas punch, just fabulous.

Happy Cooking!!!

Peter Osborne

For a traditional Roast Turkey and the Beef Dish that I did last year click here

Mulled Wine

Mulled wine, as the name suggests is a warm red wine with fruit, spices and sugar. It is a lovely way to greet guests when they arrive at your home on a cold winter’s day or to share with the family around an open fire at Christmas. I like to use a good Burgundy to make mulled wine although any reasonable red wine can be used. serves 6

• 300ml water
• 125g sugar
• 4 cloves
• 2 cinnamon sticks
• 2 lemons sliced
• 1 bottle of red wine
• 150ml Cointreau
• Orange and lemon slices for decoration
  
  
  Boil the water, spices and sugar together.
  Add the 2 sliced lemons, stir and leave to stand for 15-20 minutes.
  Add the wine and the orange liqueur, heat gently taking care not to let it boil
  Strain into glasses and serve hot with the lemon and orange slices.
  
  
  

Eggnog

makes 12 glasses

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
  
  
  Combine the milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs.
  Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
  Strain to remove cloves, and let cool for about an hour.
  Stir in the rum, cream, 2 tsps vanilla, and nutmeg.
  Refrigerate overnight before serving.
  
  

Christmas party punch

• 1 litre orange juice
• juice of three lemons
• 1 1/2 cups sugar
• 1 measure white rum
• 1 measure whisky
• 1 measure brandy
• 1/2 bottle benedictine
• 1 litre tea
• a few drops angostura bitters
• 1 pineapple slice
• 2 bottles champagne
  
  
  Dissolve the sugar in the fruit juices in a punch bowl.
  Add all other ingredients except Champagne.
  Mix well and add a block of ice.
  Just before serving add chilled Champagne and stir gently
  
  

Blue cheese blinis

For a quick canapé, either take some little cheese crackers e.g. Ritz crackers, or toast some thin slices of a small baquette. They are marvellous

• 450 grams blue cheese
• 50 grams unsalted butter, softened
• A small glass port wine
• A handful chopped walnuts
  
  
  In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a bowl and chill.

Yuletide salmon gone nuts

This is a terrific starter for Christmas Day Lunch, quite light and so different from the roast dinner to come.

• 3 tablespoons Dijon mustard
• 3 tablespoons butter, melted
• 5 teaspoons honey
• fresh bread crumbs – one slice of bread
• 25 grams finely chopped pecan nuts
• 3 teaspoons chopped fresh parsley
• 4 salmon fillets (100 grams each)
• salt and pepper to taste
• 6 lemon wedges
  
  
  Preheat the oven to 400 degrees F (200 degrees C, gas 6). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  Bake for 10 minutes, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
  

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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