Menu: An English Christmas

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* Exported from MasterCook *

 

Menu: An English Christmas

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 177

Serving Size : 8 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

8 servings

 

Cauliflower-Cheddar Soup (see separate recipe)

Yorkshire Pudding (see separate recipe)

Lentil and Mushroom Loaf with Savory Potato Filing (see separate recipe)

Sage and Onion Stuffing (see separate recipe)

Brussels Sprouts with Chestnuts (see separate recipe)

Cranberry Sauce (see separate recipe)

Trifle (see separate recipe)

 

Additions to the menu: Have some appetizers on hand, if you like. Try

Creamy Horseradish Dip in Rye " Bowl, " serving it with the vegetables

recommended in the recipe and also some sesame breadsticks. You might also

like to add Sweet and Sour Quick-Pickled Vegetables (see separate recipes).

 

Contains egg and dairy products.

 

I adapted many of the dishes in this English-style menu from recipes passed

down to their contributor a young Englishwoman, from her grandmother, who

lived in Liverpool. My interpretations of these recipes are lighter, that

is, lower in fat, than the originals. However I've attempted to retain

their hearty and homey qualities. After all, that's what English cookery

is all about.

 

Suggested timetable

 

A day ahead:

 

• Cook the lentils and bake or microwave the potatoes for Lentil and

Mushroom Loaf with Savory Potato Filling. Let them cool and store

separately refrigerated.

 

• Bake the chestnuts for Brussels Sprouts with Chestnuts. When cool enough

to handle, peel them. Store at room temperature in a covered container.

 

• Make the cake base for Trifle. Bake it, let cool, and store, covered, in

the refrigerator

 

• Make the Cranberry Sauce. Let cool and refrigerate, covered.

 

Same day, morning:

 

• Make the eggless custard for Trifle. When cooled, assemble the Trifle

and refrigerate it.

 

• Make the Cauliflower- Cheddar Soup. Let stand at room temperature until

needed.

 

• Trim the Brussels sprouts as directed for Brussels Sprouts with

Chestnuts. Place them in a covered saucepan until later

 

Starting 3 hours before serving:

 

• Assemble the Lentil and Mushroom Loaf with Savory Potato Filling. Set

aside at room temperature, covered, until later.

 

• Assemble the Sage and Onion Stuffing. Set aside at room temperature,

covered, until later.

 

Starting 1 1/2 hours before serving:

 

• Serve appetizers if desired, to any guests already present.

 

• Make the Yorkshire Pudding. Bake it, then turn the oven temperature down

to 350 degrees.

 

Starting 1 hour before serving:

 

• Bake the Lentil and Mushroom Loaf with Savory Potato Filling.

 

• Bake the Sage and Onion Stuffing.

 

• Finish making the Brussels Sprouts with Chestnuts.

 

• Heat the soup.

 

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