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Christmas 2025

Shelby

By Shelby
in Food Traditions & Culture

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Shelby

Shelby

Posted
  • Topic Starter
Posted (edited)
18 minutes ago, TdeV said:

@Shelby, how do you make cheesy hash browns in a crockpot?

https://www.bettycrocker.com/how-to/tipslibrary/tools-equipment/best-ever-slow-cooker-cheese-hash-brown-casserole

 

I do it the day before I need them and just reheat and add more cheese on top early enough so it melts, but close enough to serving.  It's not fancy but my crew loves it.  I do add more salt and pepper and I omit the onion because we have an onion hater lol.  Probably they wouldn't even know it was in there but I aim to please sigh.

Edited by Shelby (log)
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

sartoric

sartoric

Posted
Posted

Not a snowflakes chance in hell of a white Christmas here, forecast is for 33°C.
 

It will just be “he who must be fed” and me this year, our friends are all going away. On Christmas Eve I think we’ll have lobster tails with garlic butter and a schmicked up potato salad. There might be a mango margarita on Chrissy morning, followed by a lunch of confit duck leg with roasted carrots salad and something green. A neighbour at our old place gave me some Davidson Plum preserve which I will trick into being a sauce. My brother recently visited from Madrid and brought fruit and nut filled marzipan. That’s dessert. 

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Darienne

Darienne

Posted
Posted
47 minutes ago, sartoric said:

On Christmas Eve I think we’ll have lobster tails with garlic butter and a schmicked up potato salad.

Schmick....a brand new word for me.  Went straight  to Mr. Google for information.  Thanks @sartoric.  Always like to learn something new.

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Darienne

 

learn, learn, learn...

 

We live in hope, always. 

Smithy

Smithy

Posted
Posted
29 minutes ago, Darienne said:

Schmick....a brand new word for me.  Went straight  to Mr. Google for information.  Thanks @sartoric.  Always like to learn something new.

 

Indeed, it's a new one to me also! After I looked it up, I asked Mr. Google whether it equates to "zhuzh". Blew the AI's mind. But I gather they have similar meanings.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Darienne

Darienne

Posted
Posted
36 minutes ago, Smithy said:

 

Indeed, it's a new one to me also! After I looked it up, I asked Mr. Google whether it equates to "zhuzh". Blew the AI's mind. But I gather they have similar meanings.

OMG, twice on one night!

 

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Darienne

 

learn, learn, learn...

 

We live in hope, always. 

patti

patti

Posted
Posted (edited)

Last Christmas Eve was the first annual Mimi & Murphy making cookies for Santa event. We will repeat that, and have a simple gumbo for Christmas Eve dinner.

 

We’ll be having Christmas dinner at son & DIL’s house, along with her parents, sisters, and their families. Everyone brings something, and mac and cheese and cookies were requested. I will happily comply. My DIL’s father is Lebanese and he will be making a couple of dishes that I look forward to trying.

 

I’ll probably also bring a low carb faux wild rice pilaf, using hemp hearts in place of wild rice. It consists of diced mushrooms, chopped pecans, diced onions and red bell pepper, garlic, and hemp seed hearts. DIL and her mom and sisters enjoyed it last time I made some.

 

image.thumb.jpeg.bc167bed79c465b4be7da887d99f8d1b.jpeg

 

 

And it ends up looking like this:

 

image.thumb.jpeg.ee0ef0467e6c420bdfde55f566d594ab.jpeg

 

The cookie tray will include lemon crinkles, dark chocolate dipped peanut butter, dark chocolate and cranberry oatmeal cookies*, salted vanilla toffee cookies, and the ubiquitous (but delicious) chocolate chip (with flaky salt). I’m not good at making pretty cookies, but I can make some that taste really good!

 

*Might be replaced with iced gingerbread oatmeal cookies.

 

 

 

 

 

 

 

Edited by patti (log)
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Dear Food: I hate myself for loving you.

Darienne

Darienne

Posted
Posted
10 hours ago, patti said:

We will repeat that, and have a simple gumbo for Christmas Eve dinner.

 

Good heavens,  I am in my senior years and then some, and just realized I've never even tasted gumbo, simple or otherwise!!!!

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Darienne

 

learn, learn, learn...

 

We live in hope, always. 

patti

patti

Posted
Posted (edited)
46 minutes ago, Darienne said:

Good heavens,  I am in my senior years and then some, and just realized I've never even tasted gumbo, simple or otherwise!!!!

 

I just checked on shipping frozen gumbo to Canada, but it appears that mixed ingredient foods are not allowed. 🤨

 

Gumbo is to Cajuns what pho is to the Vietnamese, or chicken soup is to the Jewish community. Soul soothing and comforting.

 

With rice is best, of course:

 

5636B94B-104B-4B70-9417-E1499B974909.thumb.jpeg.e8bc14f7b2297b9c26636ce9d955f914.jpeg

 

 

But sans rice, and with deviled eggs subbing for potato salad… also delicious.

 

IMG_1183.thumb.jpeg.b24bce11d87d9a97daab6f9beffb5fdd.jpeg

 

 

Seafood gumbo is pricey these days, but it is truly my favorite. I would LOVE to make it for Christmas Eve, but son and DIL wouldn’t eat any, and my husband would be good for one bowl and then done. Sigh. 

 

IMG_6420.thumb.jpeg.cf833f8832955694cd6584a2fb76d7b7.jpeg

 

IMG_6428.thumb.jpeg.e9442db025e71b372280d2b58b92fdc1.jpeg

 

Not sure why I keep so many pics of gumbo on my computer, haha! 

 

Shrimp and okra gumbo.

 

 

IMG_3613.jpeg

Edited by patti (log)
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Dear Food: I hate myself for loving you.

ElsieD

ElsieD

Posted
Posted

My sister and I decided that except for giving each other a jigsaw puzzle this year, we would do a Christmas cookie exchange.  My offering, left to right:

 

Samosas, candy cane shortbread, speculoos behind them, turtle cookies, shortbread, triple ginger cookies, and candy cane cookies.

20251220_175419.jpg

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Smithy

Smithy

Posted
Posted
45 minutes ago, Darienne said:

Good heavens,  I am in my senior years and then some, and just realized I've never even tasted gumbo, simple or otherwise!!!!

 

You need to correct that! Given where you live, it may not be possible to buy packaged gumbo (for instance, Zatarain's boxed mix) but you can get a good start on making your own by checking out this topic: eG Cook-off #3: Gumbo. Incidentally, @patti's gumbo has the quintessential dark roux. I don't think I've ever gotten mine quite so dark! Hers looks wonderful!

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

patti

patti

Posted
Posted
1 minute ago, ElsieD said:

My sister and I decided that except for giving each other a jigsaw puzzle this year, we would do a Christmas cookie exchange.  My offering, left to right:

 

Samosas, candy cane shortbread, speculoos behind them, turtle cookies, shortbread, triple ginger cookies, and candy cane cookies.

20251220_175419.jpg

 

Those look amazing, and a nice variety! 😍

 

I made two cookie boxes a few days ago, but baked what I needed for those boxes (with extras for my husband). Chocolate chip, dark chocolate cranberry oatmeal, chocolate dipped peanut butter, and salted vanilla toffee cookies. I have cookie dough in the fridge for making boxes as needed, and will make more of some for the cookie tray.

 

IMG_2318.thumb.jpeg.9b79dd2383953339b59628d614838c09.jpeg

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Dear Food: I hate myself for loving you.

lemniscate

lemniscate

Posted
Posted

I made a big lot of green chile stew (beef) early for Christmas Day.   But the way we've been plowing through it, I don't know if I will have it for long.   It's that good.   I made my @ninagluck egg nog late, so it hasn't had much time to temper.   I went off recipe a bit with a batch and added ube powder. Who doesn't love purple egg nog?   It's fiery thanks to the everclear base, but the vanilla ube notes are really nice.

 

My Christmas Eve meal is planned to be weinerschnitzel, mushroom gravy, mashed potatoes, braised red cabbage.   I am precooking the veal cutlets sous vide ahead of time.  I have some Modernist Pantry Ever Crisp and CrispCoat to use added into the breading for extra crunch and stability.  Precooking the meat means you just need to focus on the desired breading color and crisp, I find it a very friendly way to deep fry meats, I use that technique for chicken wings also.   This is also my first go at schnitzel, what's that old adage?  Don't try new recipes for Holiday dinners?   Bah, humbug.

 

I think dessert will be cinnamon crisps with a sweetened cream cheese dip.  Need simple one this time.

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Shelby

Shelby

Posted
  • Topic Starter
Posted
12 hours ago, patti said:

Last Christmas Eve was the first annual Mimi & Murphy making cookies for Santa event. We will repeat that, and have a simple gumbo for Christmas Eve dinner.

 

We’ll be having Christmas dinner at son & DIL’s house, along with her parents, sisters, and their families. Everyone brings something, and mac and cheese and cookies were requested. I will happily comply. My DIL’s father is Lebanese and he will be making a couple of dishes that I look forward to trying.

 

I’ll probably also bring a low carb faux wild rice pilaf, using hemp hearts in place of wild rice. It consists of diced mushrooms, chopped pecans, diced onions and red bell pepper, garlic, and hemp seed hearts. DIL and her mom and sisters enjoyed it last time I made some.

 

image.thumb.jpeg.bc167bed79c465b4be7da887d99f8d1b.jpeg

 

 

And it ends up looking like this:

 

image.thumb.jpeg.ee0ef0467e6c420bdfde55f566d594ab.jpeg

 

The cookie tray will include lemon crinkles, dark chocolate dipped peanut butter, dark chocolate and cranberry oatmeal cookies*, salted vanilla toffee cookies, and the ubiquitous (but delicious) chocolate chip (with flaky salt). I’m not good at making pretty cookies, but I can make some that taste really good!

 

*Might be replaced with iced gingerbread oatmeal cookies.

 

 

 

 

 

 

 

Thanks for this.  Always on the hunt for new low carb recipes.  Do you find hemp hearts at a regular grocery store?

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

patti

patti

Posted
Posted (edited)
10 minutes ago, Shelby said:

Thanks for this.  Always on the hunt for new low carb recipes.  Do you find hemp hearts at a regular grocery store?

I first noticed them at Costco, but Albertsons has a Bob Mills brand, and now I just checked and Walmart has them!

 

Shelby, there is good satisfying flavor and texture in this dish. I think you’ll love it. You can play with the ingredients, too. I usually have pecans on hand, but other nuts would be good, as well. After the veg is sautéed and the pecans slightly toasted, I add the hemp hearts, stir it around, and then add some chicken stock, and let it get absorbed. Season to taste. 
 

ETA: If you’re interested, I’ve made falafel and tabouleh with hemp hearts!

Edited by patti (log)
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Dear Food: I hate myself for loving you.

patti

patti

Posted
Posted (edited)
1 hour ago, Smithy said:

 

You need to correct that! Given where you live, it may not be possible to buy packaged gumbo (for instance, Zatarain's boxed mix) but you can get a good start on making your own by checking out this topic: eG Cook-off #3: Gumbo. Incidentally, @patti's gumbo has the quintessential dark roux. I don't think I've ever gotten mine quite so dark! Hers looks wonderful!


Thank you, ma’am! I get the darkest roux when I do it in the oven. 
 

ETA: I was in that gumbo cookoff, but my pics no longer show!

Edited by patti (log)
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Dear Food: I hate myself for loving you.

Darienne

Darienne

Posted
Posted
1 hour ago, Smithy said:

 

You need to correct that! Given where you live, it may not be possible to buy packaged gumbo (for instance, Zatarain's boxed mix) but you can get a good start on making your own by checking out this topic: eG Cook-off #3: Gumbo. 

I'll look that topic up.  

 

33 minutes ago, patti said:

 

ETA: If you’re interested, I’ve made falafel and tabouleh with hemp hearts!

Bite your tongue!!!  

 

As for Christmas cookies I'm going to see if I can be on my feet long enough to make Orange Cranberry Shortbreads.  Otherwise it's my standby---Gluten-free (although we finally realized that Ed is not gluten-intolerant) Chocolate Cake with a topping of dark chocolate ganache laced with Chambord.

 

 

 

 

 

 

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Darienne

 

learn, learn, learn...

 

We live in hope, always. 

FauxPas

FauxPas

Posted
Posted (edited)
6 hours ago, Smithy said:

Given where you live, it may not be possible to buy packaged gumbo (for instance, Zatarain's boxed mix)

 

@Dariennemay not see Zatarain's in the local stores (though we used to see it here in BC occasionally) but several of their products are available through Amazon Canada.

 

Edited to add: That search link was for jambalaya, here's the result for 'gumbo'  🙂

 

 

 

 

Edited by FauxPas (log)
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Darienne

Darienne

Posted
Posted
9 minutes ago, FauxPas said:

 

@Dariennemay not see Zatarain's in the local stores (though we used to see it here in BC occasionally) but several of their products are available through Amazon Canada.

 

Edited to add: That search link was for jambalaya, here's the result for 'gumbo'  🙂

 

Help!  @FauxPas... @patti...  @Smithy ... anybody...what on earth should I buy from this  page Zatarain's ?

 

Darienne

 

learn, learn, learn...

 

We live in hope, always. 

FauxPas

FauxPas

Posted
Posted
3 hours ago, Darienne said:

Help!  @FauxPas... @patti...  @Smithy ... anybody...what on earth should I buy from this  page Zatarain's ?

 

 

I'd like to defer to @patti, she lives this food! I have only visited it!  🙂 And @Smithymay be a good source also. 

 

But here's a simple gumbo recipe using some of the Zatarain's products. 

 

I have to mention that Amazon's products are definitely over-priced. If you could find these products in a store, you'd pay a lot less. 

 

I see that Gourmet Warehouse in Vancouver has some items - gumbo base, filé, etc. I have ordered a few things from them in the past with no issues. But you must have similar stores in Ontario or Quebec and they might have a better selection. 

 

https://gourmetwarehouse.ca/search.php?search_query=gumbo&section=product

 

 

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patti

patti

Posted
Posted

Zatarain’s makes good products, but I’ve never used the gumbo mix. It would be worth giving it a try, except for the crazy prices! I looked at Walmart.ca, and they are currently out of stock … but that must mean that they sometimes have it in stock? I’d check there, and possibly request it, if they don’t usually stock it.

 

This Louisiana based site seems to ship to Canada. I see that they sell two brands of gumbo base, Kary’s Gumbo base and Louisiana Gumbo base. Both of those companies make products I use. I’ve used Kary’s dark roux (in a jar), so I know they know what they’re doing: https://ca.creolefood.com/gumbo-base-and-mixes/

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Dear Food: I hate myself for loving you.

Tropicalsenior

Tropicalsenior

Posted
Posted

@Darienne I used to make gumbo for my husband all the time and this is similar to the recipe that I used to use. This recipe gives you the option of using Cajun seasoning or it tells you what to use in place of it.

I couldn't hope to find andouille sausage so I just used the spiciest sausage that I could find. The rest of the ingredients should be easy enough to find where you live. Filé powder is optional, however I did have that.

Unfortunately, I can no longer make it because onions and green peppers are not optional and they are completely off the table for us now.

If you feel up to going down a rabbit hole there is a very good topic on it here.

This recipe with it's options will give you a chance to try it out to see if you like it before you invest in a lot of expensive stuff that you may never use again if you don't.

 

 

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

I have everything ready to make my tourtiere for Christmas but I came across this topic the other day, Mennonite bubbat. It is a type of fruit bread baked inside a turkey or a chicken. I'm intrigued and thinking of making it for New Year's Eve. I was wondering if any of you have ever heard of it or ever made it before and what advice you could give me.

Edited by Tropicalsenior (log)
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

C. sapidus

C. sapidus

Posted
Posted

Boys are visiting so we have been doing our holiday cooking this week. On Xmas day we will be dropping eldest and GF at the airport, then visiting with friends. Tomorrow should be fun - a bunch of the boys’ friends will be stopping by for dinner so I plan to BBQ a couple of pork butts and do pulled pork with all the fixings.

 

Best of all, the electrician stopped by today and installed Mrs. C’s present to me - fixing the wonky under-counter lights! I could not have asked for anything better. :smile:

 

IMG_0596.thumb.jpeg.60d851c5c8525e57f9492eb830436d8f.jpeg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

MaryIsobel

MaryIsobel

Posted
Posted
On 12/21/2025 at 7:58 AM, patti said:


Thank you, ma’am! I get the darkest roux when I do it in the oven. 
 

ETA: I was in that gumbo cookoff, but my pics no longer show!

I have never looked back since discovering oven roux - great results and pretty hands off.

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