3 years ago

Holiday 2012 - Chanintr Living

Holiday 2012 - Chanintr Living

ChristmasDinner at

ChristmasDinner at Anne’sOur annual routine is to haveChristmas Eve dinner at Anne’swith close friends and family.It’s not really fair to her asthere are never any offers totake turns, but her greatcooking and capabilities asa host are to blame.The menu is a cross between traditional Christmas fareand recipes that have been handed down by our lategrandmother Alice. Most of her recipes were what youwould now call Eurasian or fusion of the early 1900’sand is what was common amongst the expats of the day.The two starters that you have to be relatively fast withyour hands, or else you will miss out are the large casseroleof baked crab dip and the foie gras with apricot jam toast.The crab dip is just exploding with lumps of white crabmeat and is light on the cheese, but has just enough tobrown the top and give the right glue. The foie gras torchonis something we have had trouble refusing as it comes asan annual Christmas gift from our dear friends who get itfrom Alain Ducasse’s exclusive source, simply to die for.After time to wash down the hors d’oeuvres with champagneand allowing everyone to arrive, the main feastbegins. The centerpiece is the same turkey we have beeneating since childhood with the exact same stuffing ofsticky rice, thinly sliced shiitake and Chinese sausage. Ifyou lean a little Western, the turkey and stuffing aregreat with the gravy and cranberry sauce. If you like itAsian style, then nam jim jaew made fresh is the perfectcomplement.–16–

Another classic from Grandma are the egg shaped ballsof stuffed mashed potatoes that have been lightlybreaded and fried to a perfect crispiness. Depending onthe year and special requests, salads, crab pastas andeven roast ham are added to the table. After we go backfor seconds and thirds, things start to slow and thedessert and fruits start to appear. My favorite dessert tofinish is the Christmas trifle which is a delicate mash-upof pound cakes, raspberries, cream, lemon curd andpears. By now, the kids are asleep on the couches andeven some adults have also followed suite into dreamland;until we all spring to life when it comes time toexchanging the gifts from under the tree.In case you would like to give our special stuffing a go,we have included below our secret recipe.Wishing all of you joyful and delicious meals over theholidays!Uncle Tong’sTurkey StuffingINGREDIENTS:7 cups Sticky Rice3 cups Water1 tablespoon Vegetable Oil1 lb. Chinese Sausages (pork or chicken), sliced20 Dried Shiitake Mushrooms (medium)2 tablespoons Light Soy Sauce1 teaspoon Black PepperDIRECTIONS:1. Soak dried Shiitake in a large bowl for 2 hours. Cut stemsoff and slice mushroom caps lengthwise.2. In a large mixing bowl, soak sticky rice in cold water for5 hours and drain. Cook rice in a rice cooker about 45minutes.3. After fully cooked, put the rice on a baking sheet to cooloff, at least 30 minutes.4. Lightly sprinkle soy sauce on cooked sticky rice thoroughlyuntil mixed in.5. Over medium heat, cook sliced Chinese sausages withvegetable oil in a skillet until light brown, about 8-10minutes. Then put aside on a plate.6. Use remaining oil, stir fry sliced mushrooms about 5minutes.7. Add sticky rice and sausages in to the skillet. Cook for5 more minutes. Add more soy sauce and pepper to taste.COPYRIGHT © 2012 VISUAL NEWS. ALL RIGHTS RESERVED. ILLUSTRATION: COLUMN FIVE–17–

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