AN ENGLISH CHRISTMAS

“For to us a child is born, to us a son is given,
and the government will be on his shoulders.
And he will be called Wonderful Counselor, Mighty God,
Everlasting Father, Prince of Peace.”
Isaiah 9:6

We have dinner with our neighbors every Friday nite, so this year we decided to have our Christmas dinner on Dec. 26th, Boxing Day in England, and to have some typical British food.  We lived in England for four years and loved a lot of their food and traditions.  We also purchased our Spode Christmas tree plates at the factory in England and have traditionally used them every day in December for dinner. 

Last year we purchased a tree runner for our dining table, so we just kept the theme and created these Christmas Tree Napkins! 

We also made some faux “Crackers” by wrapping candy filled toilet paper rolls in tissue paper, tying the ends with ribbon and wrapping the center with a strip of Christmas wrapping paper.

Of course, we always use lots of fresh herbs from our garden and our menu included:

CROCKPOT ROAST BEEF: Season a 4lb rump roast generously with salt and pepper and sear on all sides in a hot skillet.  Place in crockpot. With a sharp knife, make 12 tiny slits in the meat and slide a sliver of garlic into each.  Combine 1Tbs chopped parsley, 1Tbs chopped rosemary and 1Tbs thyme with 1Tbs olive oil and rub over the top of the roast.  Cook the roast on LOW for 5-6 hours.  Using tongs, remove roast to cutting board and cover with foil so it can rest for 20 minutes before slicing. In the meantime, make gravy with the drippings.  Slice roast as thinly as possible against the grain of the meat.  Enjoy!

YORKSHIRE PUDDING: Whisk together 1c flour, 2 eggs 1/2c milk, 1/2c water and a pinch of salt.  Set the mixture aside for 2-3 hours at room temperature before cooking.  When ready to bake, place a teaspoon of oil (I used coconut oil – my new favorite) in each muffin tin opening and heat at 425 degrees until the oil just starts to smoke (about 5 minutes).  Re-whisk batter and pour into muffin tin openings until half full.  Bake 20-30 minutes or until puffed and golden brown, but don’t open the oven door to check on them!  Serve straight from the oven – the indents are great for holding gravy.

ROASTED POTATOES: Cut red potatoes into quarters, add enough olive oil to coat and place skin side down on a cookie sheet.  Sprinkle with salt and 1Tbs chopped fresh rosemary.  Roast at 425 degrees for 30 minutes or until golden and crispy on the outside.
NOTE:  Put the potatoes in to roast and the muffin tin to heat the oil for the Yorkshire pudding at the same time, then both dished will be ready at the same time!

ORANGE GLAZED CARROTS:  Add 1Tbs butter, 1Tbs brown sugar and 1Tbs orange marmalade to cooked carrots

GREEN BEANS WITH ALMONDS:  Toast slice almonds and add to cooked fresh green beans

GINGERED SLAW:  Cut a head of cleaned fresh bok choy crosswise into thin strips and combine with 2 large shredded carrots and an apple cut into matchsticks.  Combine the juice of a lemon, 1Tbs oil, 1 tsp finely grated fresh ginger and 1Tbs honey and toss with slaw.  Refrigerate for at least an hour to blend flavors and then drain off excess dressing before serving.

CHEESE & HERB SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1Tbs GARDEN HERB and 1c grated Colby Jack cheese.  Combine 1 beaten egg and 1/2c plain yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle, 1/2 inch thick and cut into 6 wedges.  Place on greased baking sheet and brush with leftover egg mixture.  Bake at 350 degrees for 12 mins or until golden brown.

INDIVIDUAL ENGLISH TRIFFLE: In a clear glass, layer the following, refrigerating between each until set:

• 1st layer – cut & place jelly roll cakes around the edge, then add cut fruit such as peaches, strawberries and blueberries between and pour prepared raspberry gelatin over all.
• 2nd layer – prepare vanilla pudding with 1tsp of almond extract.  Cool slightly and spread over gelatin layer.
• 3rd layer – Pipe whipped cream over pudding layer and add chopped toasted almonds.

                                                                                                   Joyce