(Image courtesy Gourmet)
For Christmas this year, I’m making a goose. I have never made a goose before, or even eaten a goose for that matter, but I’m not a stranger to making strange meat for a major holiday, so I’m not scared.
Since I’m doing the goose, I decided to have an traditional English Christmas theme this year. You know, weird puddings and crab apples and brandy butter and God bless us everyone and and next thing you know, we’re spending the evening in Dickens’ “A Christmas Carol.” That’s the plan, anyway.
Obviously I’m not English and I’m no expert as to what makes up a classic British Christmas dinner. But I did a little research and came up with a partial menu of dishes that I’m probably making. I still need one or two more sides, but here’s the rundown so far:
* Spice Roast Goose with Dried-Fruit Pan Sauce–Pictured above.
* Roasted Potatoes
* Yorkshire Pudding–This is a kind of roll made out of pan drippings. Usually it’s made with roast beef drippings and served with the same, but whatever.
* Brussels Sprouts–I will probably cook them in a cream sauce since that’s my dad’s favorite.
* English Trifle–This is an impossible-to-mess-up dessert–layers of whip cream, custard, lady fingers, and fruit or jam. I got a trifle bowl for my birthday that I’m itching to use.
* Flaming Plum Pudding–I admit I’m confused by this dessert, which isn’t a pudding and contains no plums. It has dried fruit and looks like this:
But! You pour alcohol on it and light the pan on fire, which sounds fun.
* A Nonalcoholic version of Wassail punch–Pretty much hot apple cider.
That’s all I have so far. As I mentioned, I still need another side and some little touches that will cement the theme, but it’s a good start.
What am I missing?