Ingredients:
1 pound (0.5 kg) dried salt cod
1 cup (1/4 l) olive oil
1 onion, chopped
1 pound (0.5 kg) potatoes, peeled and cut into 1/4 -inch dice
garlic
parsley
1 tbs tomatoe paste
1 tbs honey (optional)
2 tbs raisins (optional)
1 bay leaf
salt, pepper

Preparation:

1. Soak the cod in cold water to cover in refrigerator for at least 24 hours (up to 3 days). Change the water 5 times to remove the salt. Drain and pat the cod pieces dry with a towel.
2. Put cod in cold salty water with garlic and bay leaf. Bring to boil, move from heat and let stand in hot water. While still warm, remove any bones. Tear the flesh into pieces. Set aside.
3. Heat oil in a deep skillet, fry onion until soft. Add cod, tomatoe paste, potatoes and cover with water. Lower the heat and allow to simmer. Add honey and raisins and simmer for few more minutes.
4. Taste and, if necessary, add salt. Serve hot.

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Ingredients:
650 g (1.4 lb) all-purpose flour
50 g (1.7 oz) baker’s yeast
150 g (5 oz) sugar
¼ l (8.5 fl oz; 1 cup) warm milk
200 g 200 g (7 oz) butter
5 egg yolks
1 teaspoon salt
pinch of nutmeg
zest of 1 lemon
100 g (3.5 oz) candied lemon peel, diced
50 g (1.7 oz) candied orange peel, diced
150 g (5 oz) raisins

Preparation:

1. Sift four in a large bowl. Mix the yeast with the flour, milk and little sugar. Let stand for 15 minutes.
2. Add melted butter, egg yolks, spices, lemon zest and flour. Knead nead for 5 to 10 minutes, until the dough is smooth and elastic. Let rise in a warm place for 30 minutes.
3. Add raisins, lemon and orange peel. Place dough in the mold, cover with a clean cloth and let rise for 30 minutes.
4. Preheat oven to 200 C (392 F). Butter and flour a panettone mold or other high-sided mold, at least 7 inches tall and 8 inches wide.
5. Cut a cross on top of the cake with a sharp knife and bake for 1 ½ hours. Cool on wire rack.

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Ingredients:
6 eggs
10 tbsp. sugar
4 cups flour
8 tsp. baking powder
1/2 tsp. salt
1/2 c. olive oil
2 tsp. vanilla
2 tsp. almond extract
ICING:
1 box powdered sugar,
2 teaspoon anise and enough water to texture.

Preparation:

1. Mix all ingredients and knead into a large bowl. Take small amount, roll in your hand whatever length and shape.
2. Bake 8-10 minutes on greased pan at 350 degrees.
3. When cool, glaze and add sprinkles.

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Ingredients:
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. Cream butter and sugar. Blend in molasses and eggs. Sift dry ingredients together and stir into molasses-egg mixture.
3. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

source: recipegoldmine.com

CHRISTMAS CUT OUT Cookie Recipe

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Ingredients:
2 oz. chopped beef suet
1/ 2 cup bread crumbs
1 cup all-purpose flour
2 tbs. lemon and orange rind
2 eggs
1/2 cup whiskey or rum
2 tbs. orange juice
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tsp. vanilla extract
1/2 cup light brown sugar
1 cup raisins (dark and golden)
2 cups diced dried fruit (prunes, apples, apricots…)
1/2 cup walnuts, chopped

Preparation:

1. Mix suet with bread crumbs, flour, and lemon and orange rinds. Add the remaining ingredients, and stir to mix well.
2. Fill greased pudding bowl up to 2/3 full, leaving room for pudding to rise. Cover top of bowl with greased waxed paper and a layer of foil. Tie with a string just below the rim. Place on a rack in large pan with water halfway up bowl. Place the pan over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours. Check the water level from time to time topping it up with boiling water as required.
3. When the pudding is brought out, pour a little brandy over it and store in refrigerator until Christmas. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center. Serve with custard sauce or brandy butter (hard sauce) .

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Ingredients:
1 pound butter
4pounds flour
3-2 egg yolks
1 large goose
1 fowl
1 smoked tongue
powdered nutmeg
1/4 of an ounce of powdered mace
1 tea-spoonful of pepper
1 tea-spoonful of salt

Preparatio:

1. These pies are always made with a standing crust. Put into a sauce-pan one pound of butter cut up, and a pint and a half of water; stir it while it is melting, and let it come to a boil. Then skim off whatever milk or impurity may rise to the top.
2. Have ready four pounds of flour sifted into a pan. Make a hole in the middle of it, and pour in the melted butter while hot. Mix it with a spoon to a stiff paste, (adding the beaten yolks of three or four eggs,) and then knead it very well with your hands, on the pasteboard, keeping it dredged with flour till it ceases to be sticky. Then set it away to cool.
3. Split a large goose, and a fowl down the back, loosen the flesh all over with a sharp knife, and take out all the bones.
4. Parboil a smoked tongue; peel it and cut off the root.
5. Mix together a powdered nutmeg, a quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a tea-spoonful of salt, and season with them the fowl and the goose.
6. Roll out the paste near an inch thick, and divide it into three pieces. Cut out two of them of an oval form for the top and bottom; and the other into a long straight piece for the sides or the walls of the pie. Brush the paste all over with beaten white of egg, and set on the bottom the piece that is to form the wall, pinching the edges together, and cementing them with white of egg. The bottom piece must be large enough to turn up a little round the lower edge of the wall piece, to which it must be firmly joined all round.
7. When you have the crust properly fixed, so as to be baked standing alone without a dish, put in first the goose, then the fowl, and then the tongue. Fill up what space is left with pieces of the flesh of pigeons, or of partridges, quails, or any game that is convenient. There must be no bones in the pie. You may add also some bits of ham, or some force-meat balls.
8. Lastly, cover the other ingredients with half a pound of butter, and put on the top crust, which, of course, must be also of an oval form to correspond with the bottom. The lid must be placed not quite on the top edge of the wall, but an inch and a half below it. Close it very well, and ornament the sides and top with festoons and leaves cut out of paste. Notch the edges handsomely, and put a paste flower in the centre. Glaze the whole with beaten yolk of egg, and bind the pie all round with a double fold of white paper. Set it in a regular oven, and bake it four hours.

This is one way of making the celebrated goose pies that it is customary in England to send as presents at Christmas. They are eaten at luncheon, and if the weather is cold, and they are kept carefully covered up from the air, they will be good for two or three weeks; the standing crust assisting to preserve them.

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Oyster Broth
Oyster Crackers
Small Pickles
Olives
Chicken Pie
Pickled Peaches
Baked Sweet Potatoes
Creamed Cauliflower
Fruit Salad
Christmas Pudding
Sauce
Bonbons
Salted Nuts
Coffee

No. 2

Grapefruit with Grape Juice
Cream Chicken Bouillon
Stuffed Celery
Wafers
Roast Duck
Currant Jelly
Mashed Potatoes
Baked Squash
Spiced Punch
Cabbage-and-Green-Pepper Salad
Plum Pudding
Sauce
Mints
Almonds
Coffee

No. 3

Clam soup;
baked fish, Holland sauce;
roast turkey with oyster dressing and celery or oyster sauce, roast duck with onion sauce, broiled quail, chicken pie;
plum and crab-apple jelly;
baked potatoes in jackets, sweet potatoes, baked squash, turnips, southern cabbage, stewed carrots, canned corn, canned pease, tomatoes;
Graham bread, rolls;
salmon salad or herring salad, Chili sauce, gooseberry catsup, mangoes, pickled cabbage, bottled, French, or Spanish pickles;
spiced nutmeg melon and sweet pickled grapes, and beets;
Christmas plum-pudding with sauce, charlotte-russe;
cocoa-nut, mince, and peach pies;
citron, pound, French loaf, White Mountain, and Neapolitan cakes;
lady’s fingers, pepper-nuts;
centennial drops, almond or hickory-nut macaroons;
cocoa-nut caramels, chocolate drops;
orange or pine-apple ice cream;
coffee, tea, and Vienna chocolate.

Traditional Christmas RECIPES

Other Holiday Menus

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Ingredients:
1 cup butter ,
2 cup sugar,
1 cup heavy cream,
1/4 tsp salt,
4 cups powdered sugar,
2 tsp vanilla,
2 cups red and green candied cherries, chopped
1/2 cup chopped walnuts (optional)

Preparation:

1. Line an 8-inch square baking pan with waxed paper or foil.

 

2. Combine sugar, butter, cream and salt in a heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts.

 

3. Remove from heat and slowly add the powdered sugar and vanilla. Keep stirring until smooth and well combined.

 

4. Stir in the cherries and nuts.

 

5. Refrigerate two hours or until firm. Cut into squares.

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Ingredients:
225 g (8 oz) butter
225 g (8 oz) sugar
2 tbsp browning (or caramelized sugar)
180 g (6 oz) or 1.5 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1 tsp vanilla
finely grated rind of 1 lime/lemon
4 eggs
1 cup wine
½ kg (1 lb) raisins
120 g (4 oz) mixed peel
120 g (4 oz) cherries
250 g (0.5 lb) prunes (chopped)

Preparation:

1. Soak fruits should in wine for at least 3 weeks, or boil them in the wine.

 

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour round cake pan.

 

3. Cream butter, sugar and browning.

 

4. Beat eggs and wine together. Add egg mixture to creamed butter mixture and blend well.

 

5. Strain and add fruits. Gradually mix dry ingredients to batter and fold together.

 

6. Bake for 1 1/2 hours.

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Ingredients:
1 pound butter, softened
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark-brown sugar
1 cup shelled almonds, pulverized
4 eggs
2 cups candied fruit peel
3 cups white raisins
1 1/2 cups chopped dates
1/2 cup candied cherries, cut in half
2 tsp lemon rind
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ground cloves
1/4 cup rum or brandy

marzipan for decoration (optional)

Preparation:

1. Preheat oven to 135°C (275 F). Butter and line cake tin with baking paper.

 

2. Combine the fruit peel, raisins, dates, and cherries. Dust fruits and nuts with 1/2 cup and set aside.

 

3. Mix remaining flower with baking powder, spices and salt.

 

4. In a large bowl beat together butter and sugar. Add the almonds and lemon rind, then beat in the eggs one at a time. Add the flour and baking powder mixture, then beat the fruit mixture into the batter.
   Add rum.

 

5. Pour mixture into prepared pan. Bake for 2 hours or until tested done. Allow cake to cool in tin on a wire rack.

 

6. Cooled cake can be dressed with a layer of marzipan laid over top as an icing.

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