Kevin's Watch

What does your jul menu look like this year? I am so tired of cooking so many dishes each year that I have to start a day early. So this year I am refining the list a bit. Still, I have the requests and demands so my smaller list still grew long than I wanted.

We have:
-julbröd (I might buy the bread from a bakery this year instead of doing it myself)
- panna cotta- maybe glögg flavour (switched to this from something baked to reduce my cooking times!)
- köttbullar (meatballs of course)
- laxrulle (salmon roll)
- ostpaj (cheesepie)
- grökål (a green leafy dish)
- julskinka (jul ham)
- potatis (potatoes)
- prinskorv (small sausages)
- revbensspjäll (long cooked ribs)
- brysselkål (those little green cabbages)
- sill (which I hate!)
- and of course there must be pepparkakor

So it isn't a small list like it was meant to be but still shorter than other years.

Let's back up a bit for this practicing Jew...
Is Jul considered Yule?

...and I would love to hear more about each of these dishes, as they're all new ones to me.

Menolly wrote:Let's back up a bit for this practicing Jew...
Is Jul considered Yule?

Yes. We say jul not christmas.

Ananda wrote:- brysselkål (those little green cabbages)

Ah! Brussels sprouts!

Menolly, yeah, I think the "j" in Swedish is pronounced like the English "y".

Crazy person that I am, I'm going to try making two meats this year. Yes, yes, I know, many people do this all the time for holiday meals. I am not of those people. But I want a pork roast and Magickmaker won't eat pork any more, and it seems unfair to tell her to eat PB&J on Yule.

These are definite:
Roasted pork tenderloin with garlic & caraway seed
Cornish hens
Jellied cranberry sauce from the can (I could make the fresh kind, but nobody would eat it but me )
Crescent rolls

Now I will admit, I am not the most creative of holiday menu planners. So I'm kind of stumped for side dishes. The pork calls for mashed potatoes, I think, but the Cornish hens will likely have a rice/wild rice stuffing. I'm also inclined to do brysselkål because they'll go well with the pork, but I'm liable to be the only one eating them. So I could do broccoli and cauliflower instead, but I'm not sure how well that would go with the Cornish hens.

Anybody got better ideas?

I think I may try Jamie's recipe for brysselkal this year, along with the usual roast pork and roast-something else (maybe lamb this year?), roast potatoes and parsnips, and carrots and brocholi...

(these quantities serve 12, as a side)

- 6 rashers of smoked streaky bacon
- olive oil
- 220g (7oz) chestnuts, roasted and peeled (shelled weight)
- 2 onions, finely chopped
- 7 sprigs of sage, leaves picked and finely chopped
- 1kg (2lb 4oz) brussel sprouts
- 2 large knobs of butter

1. Put a large pan on a high heat. Slice the bacon into chunky strips and then put in the pan with a drizzle of olive oil: turn the heat down to medium. Only lightly golden, crumble in the chestnuts.
2. When the chestnuts and bacon start to turn deep golden, add the onions and sage and turn the heat right down. Let everything cook slowly for half an hour while you prep the brussel sprouts.
3. Trim sprouts and remove outer leaves. Leave small ones whole and halve larger ones through the core so they hold together. Put them in a pan on full heat. Click on a full kettle. Add 1-2 teaspoons of salt to the brussels. The pan should be nearly hot, then pour in the boiling water. Boil for about 5 mins, till brussels are just tender but holding their texture. Taste to check - they should be slightly undercooked.
4. Drain brussel sprouts and throw them in with the chestnut mix. Add butter and adjust seasoning. Serve straight away or allow to cool - reheat in same pan and serve piping hot.

I've really come to like julienned sauted brussel sprouts. I think the first two steps of "Jamie's" recipe (is that Jamie Oliver, Stone?) would be a great base, then toss in the julienned brussels and saute until tender instead of boiling them.

Ananda wrote:

Menolly wrote:Let's back up a bit for this practicing Jew...
Is Jul considered Yule?

Yes. We say jul not christmas.

Is this meal on the 25th, or on the solstice, which is what I know also as Yule?

Menolly wrote: Is this meal on the 25th, or on the solstice, which is what I know also as Yule?

24 december You might like the straw goats we put up.

Reminds me of the Trojan Rabbit
...which means there is nobody inside

Seriously, though, can you tell about the straw goat tradition...after you post some of those recipes, of course.

The goat is from Thor and sacrifices, I think.

Ananda wrote:

Menolly wrote: Is this meal on the 25th, or on the solstice, which is what I know also as Yule?

24 december You might like the straw goats we put up.

I just know I would get drunk and try to ride that.

Actually I don't really drink much, but in this instance it would make a good excuse, otherwise I would just be being immature.

Second thoughts, just saw the cars in the background. That's one BIG goat.

Third thoughts, I could probably throw a grappling hook over the horns?

Fourth thoughts, it would just tear through the straw right?

Obviously I need to workshop this one.

They burn it down every year. Unauthoised.

Ananda wrote:They burn it down every year. Unauthoised.

This was mentioned yesterday on the local radio morning show I listen to!

OK...now it reminds me more of Burning Man, only not in the middle of a dry lake bed.

I tried the Jamie (Oliver) recipe I posted above, yesterday. It was GOOD - but, I don't think I'll have the time to do it for Christmas.