Merry Christmas GAW - Winner! Post #12

Please count me in Tim .
My wife is a great cook and our Christmas meals are usually some of what we have all year long except for one thing .
Contrary to popular thinking there is More Than One Fruitcake in the world that just gets passed around . My wife just 10 minutes ago ordered ours for this year . We have been doing this for probably 20 years or so .
my2hHg4.jpg


Harry
 
But what a great gift ,such a stunner,Mmm Lotta good lookin food,I will enter for Jiki Jiki with our favorite xmas meal,caribou done in a slow cooker with flour,water and a few subtle spices coupled with fresh fry bread bathed in butter.no pictures yet as our caribou has not arrived from the north lol.
 
lambertiana said:
My favorite holiday food is the pumpkin chiffon pie that I make. When I was growing up my father made it for both Thanksgiving and Christmas and I have continued the tradition. Light and fluffy with a much better flavor profile than standard pumpkin pie. For me it’s just not Thanksgiving or Christmas without this pie.

My wife usually makes dozens of Christmas tree ornaments every year. This year, due to health issues, she has reduced her production. These are a sampling of this year’s ornaments.
View attachment 2732630
Click to expand...
Would you be willing to to share that recipe? It sounds delicious!
 
Thank you for the opportunity. I think I have been a member for around 6 months, but if not count me out.

I can't find a picture of it, but my grandma used to make cottage cheese stuffed half moon noodles called verinika. We would cover them in a ham and onion sour cream gravy. Those embody the taste of Christmas for me.

1000002584.jpg
 
pmek5 said:
Tis the season for a Merry Christmas Give away. Have something that everyone should enjoy the chance to win.
2011 Great Eastern #33 in Antique Yellow Jig Bone - Stainless Steel - Only 24 of these made! (no serial number).
Here are some rules to enter:
1. Must be a paid member of BF's for at least six months.
2. Don't enter if you are thinking of flipping the knife. You are certainly good to gift to another of course.
3. To Enter - Let us know what your favorite holiday traditional food is. Extra points for pic too. Also post a pic of a traditional knife with Christmas theme.
4. You are welcome to enter for someone else if you would like.
5. First entry post gets a second post or chance.
That's it. Have some fun.
I will let this go for a couple weeks or so.
Blessings,

4jXw1NM.jpg
Click to expand...

PenisMightier said:
Would you be willing to to share that recipe? It sounds delicious!
Click to expand...

Sure. I'll let pmek5 pmek5 decide whether to do it by PM or if it is OK to share directly in this thread.
 
Thank you for the chance👍.

My favorite traditional holiday food is ham the way my wife cooks it. We’re originally from Detroit so we try to keep it close to home. A Dearborn Brand bone-in ham and Vernor’s Ginger Ale poured over it (along with all the other stuff, whole cloves, pineapple rings, brown sugar…)

Gruss vom Krampus. 🎄

cIW0AhX.jpeg
 
PenisMightier said:
Would you be willing to to share that recipe? It sounds delicious!
Click to expand...

pmek5 said:
You can share it here for everyone 🙂
Click to expand...

OK, here it goes. I’m not sure where my father got the recipe but he was making it for thanksgiving and Christmas in the early 70s.
IMG_2570.jpeg

A few notes. Libby’s canned pumpkin is far superior to the store brand pumpkin I have tried. When separating the eggs, make sure no yolk remains with the whites. If even a small amount of yolk is in the whites, it will be difficult to get a good meringue. When cooking the pumpkin mix, heat over medium flame while stirring constantly until it starts acting like a volcanic mud pot and splatters you with hot mix. Add a pinch of cream of tartar to the whites to make the meringue whip up better. After adding the sugar to the meringue, beat until it is stiff and glossy before folding it into the cooled pumpkin mix. Use a rubber spatula to blend the meringue into the pumpkin mix and don’t over blend it or it will collapse; just do it until the color is uniform. Pile the filling to overflowing in the baked shell. I usually make these pies the night before so they are set in the morning, ready for my obligatory breakfast of a couple pieces (for quality control). If it hasn’t set it will be too sloppy to cut and serve. Serve with a generous topping of whipped cream.
 
Last edited:
In England it was traditional to have roast beef until someone (you know who you are) foisted turkeys on us and threw our tea in the harbour (we never talk about it though). 🤣🤣🤣;)

My mum did it one year, it was the best meal ever with roast tatties,swede,brussels,yorkshire pud,gravy etc. the works as we say.

Christmas pudding for afters and often a trifle as a 2nd choice for the kids.

One day we would have soup made with the leftovers another day Bubble and Squeak (the food of gods).

From childhood there would always be a massive tin of quality street chocolates and toffees to dip into along with Scottish shortbread,mince pies and more.

We only had fizzy drinks with Sunday lunch and Christmas dinner (probably better for our health) so it always felt like a treat.






















 
lambertiana said:
OK, here it goes. I’m not sure where my father got the recipe but he was making it for thanksgiving and Christmas in the early 70s.
View attachment 2733013

A few notes. Libby’s canned pumpkin is far superior to the store brand pumpkin I have tried. When separating the eggs, make sure no yolk remains with the whites. If even a small amount of yolk is in the whites, it will be difficult to get a good meringue. When cooking the pumpkin mix, heat over medium flame while stirring constantly until it starts acting like a volcanic mud pot and splatters you with hot mix. Add a pinch of cream of tartar to the whites to make the meringue whip up better. After adding the sugar to the meringue, beat until it is stiff and glossy before folding it into the cooled pumpkin mix. Use a rubber spatula to blend the meringue into the pumpkin mix and don’t over blend it or it will collapse; just do it until the color is uniform. Pile the filling to overflowing in the baked shell. I usually make these pies the night before so they are set in the morning, ready for my obligatory breakfast of a couple pieces (for quality control). If it hasn’t set it will be too sloppy to cut and serve. Serve with a generous topping of whipped cream.
Click to expand...
Thank you for the reply and recipe! I am definitely going to have to give this one a try.
 
Please don't count me in Tim, but my friend I want to thank you so much, what a gorgeous Knife that is, the winner will be extremely happy with that super generous offer of kindness and good spirits that runs so strong within these walls of Traditionals.
Thanks again Tim and good luck everyone!
 
pmek5 said:
Tis the season for a Merry Christmas Give away. Have something that everyone should enjoy the chance to win.
2011 Great Eastern #33 in Antique Yellow Jig Bone - Stainless Steel - Only 24 of these made! (no serial number).
Here are some rules to enter:
1. Must be a paid member of BF's for at least six months.
2. Don't enter if you are thinking of flipping the knife. You are certainly good to gift to another of course.
3. To Enter - Let us know what your favorite holiday traditional food is. Extra points for pic too. Also post a pic of a traditional knife with Christmas theme.
4. You are welcome to enter for someone else if you would like.
5. First entry post gets a second post or chance.
That's it. Have some fun.
I will let this go for a couple weeks or so.
Blessings,

4jXw1NM.jpg
Click to expand...
Wowowow! What a beautiful and gracious GAW Tim! I love 33’s. I love acorn shields. This is a vibey knife indeed. Well done!

I am a candy cane hog at Christmas. Give em all to me. The simple pleasures in life are the best 😂.

IMG_1574.jpeg
 
Johnnythefox said:
In England it was traditional to have roast beef until someone (you know who you are) foisted turkeys on us and threw our tea in the harbour (we never talk about it though). 🤣🤣🤣;)

My mum did it one year, it was the best meal ever with roast tatties,swede,brussels,yorkshire pud,gravy etc. the works as we say.

Christmas pudding for afters and often a trifle as a 2nd choice for the kids.

One day we would have soup made with the leftovers another day Bubble and Squeak (the food of gods).

From childhood there would always be a massive tin of quality street chocolates and toffees to dip into along with Scottish shortbread,mince pies and more.

We only had fizzy drinks with Sunday lunch and Christmas dinner (probably better for our health) so it always felt like a treat.






















Click to expand...

Walkers shortbread is easy to find in the US. I really like it.

PenisMightier said:
Thank you for the reply and recipe! I am definitely going to have to give this one a try.
Click to expand...

Remember to be gentle when mixing the finished meringue into the cooled pumpkin mix. Never use a blender because it will go flat. Let it set in the fridge overnight before serving.
 
There are so many enticing foods at Christmastime that it's nigh impossible to choose a favourite :D Decided to opt for a strictly seasonal one, the delicious Christmas cakes from Italy - Panettone in its various forms and from the regions of Italy. This one from Napoli and is Cherry based, others are with candied peel, Pistachio 😋, Figs etc. A rich cake but surprisingly light and so good with butter.

1734084579096.jpeg

Seems right to include Italian/Sardinian knives with this, Lionsteel above and Gigi Sechi below in the frost for a Yuletide effect.

1734084831485.jpeg


Now I'd like to nominate a fine and consistent contributor to this forum and a gent who certainly would appreciate this generous prize, good luck to Pt-Luso Pt-Luso and good luck too to The Eagles of Benfica :D

Thanks to all who contribute, Will
 
A big Buck Knife, a medium rare standing rib roast, and some side fixings make for a great Christmas dinner. Merry Christmas to pmek5 pmek5 (thank you for the GAW) and to all the folks on this forum. I want to enter and give my chance to abbydaddy abbydaddy a generous fellow himself - maybe you can get that SS GEC for your Christmas present! OH
About-to-cut-rib-roast.jpg
6-35-Rib-Roast-done.jpg
Buck_120_Stag_ca._1981_(1).jpg
 
You must log in or register to reply here.
Back
Top