What is your favorite holiday dinner side dish? I think mine is dressing (not made in the bird)
Hope you all have a wonderful blessed Christmas, Kwanza, or Hanukkah, Which ever you celebrate 🙂
I love stuffing. My mom used to make great stuffing. I like macaroni salad too.
garlic bread. 🙂 We do lasagna and the whole Italian thing for Christmas.
are tamales considered a side dish?
Scarlet…what’s the main course? My neighbors usually make tamales and send over a plate on Christmas Eve. I hope they do it again this year too. I am the cookie lady(delivering Christmas cookies to all the neighbors) and they are the tamale people. 🙂 Fair trade!!
My family is a big fan of Corn Pudding, very rich and only done once a year. YUMM
Broccoli salad is the most requested side dish, and goes quickly.
My daughter loves a bacon and sage Yorkshire pudding we make as a side to Prime Rib. My son is too young still to really care about any of the meal and just wants desserts. This year I’m making a bread pudding and a lemon tart. Both recipes are super easy and delish and came from a pastry chef that used to work for The French Laundry.
Mine is a version of sweet potato casserole that we have developed over the years. I eat it as dessert later. It is one of the best things I have ever eaten.
Just plain ol’ mashed potatoes, actually.
@newmom 101963 wrote:
My daughter loves a bacon and sage Yorkshire pudding we make as a side to Prime Rib.
Impressive. I don’t know anyone who does Yorkshire pudding any more. I did one a few years ago and it was “OK.” One of my favorite dishes.
It’s actually pretty easy-everything just has to be really hot, and you need to serve it almost immediately. This one even uses bacon grease instead of butter. The leftovers make a delicious breakfast too. I cook the bacon ahead of time and pour the bacon in the pan and then reheat to a high heat right before I put the batter in the pan back in the oven to cook.
Yorkshire Pudding with Bacon and Sage
Chunks of bacon give this English classic newfound appeal.
6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted
1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs
Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
Thanks for sharing that! It’s in my recipe folder already. I have several from my EG/Sac and Portland friends that have found something they do really well. I learn a lot from others this way, especially as I’m not much of an indoor cook.
On the BBQ site last night some guy was thanking me for a recipe and said he was “stealing it.” Can’t do that, because these are out there for everyone. Some of my stuff I recommend sticking to the recipe, others, like the almonds, you can play and adjust to your tastes. This one I’ll stick to it–it looks wonderful.
More than 1/4 cup grease in the pan will cause the pudding to stay flat rather than rising, so stick to the recipe for that and measure it correctly. Your home smoked bacon is probably the best you can use. We use the better butcher bacon rather than packaged bacon and have never not had enough grease that we had to supplement with butter. After I cook the bacon earlier in the day I measure the hot grease, then pour it into the backing dish and let it all sit. Then I put the baking dish back in the oven to get really hot and make sure to let the hot bacon grease run up the sides and all over the bottom right before the batter it put in.
You’re right about the grease. Grease from factory bacon is nasty, but the grease from what I’ve done at home is as good as duck fat. I use it for seasoning green beans and other things. Good tip, added to the recipe, thanks.
I am still thinking a tasting party of LC’s meats and we bring the side dishes 🙂
LC, we could do a huge rib party this spring! They can bring the sides and beer. On second thought, we will need the beer earlier, so a pony of Racer 5 or Monkey Knife Fight might have to show up the night before…
Up for it, and maybe this time the cook will produce a decent product 😡 Right now I’m about peaked for Christmas. Last batch of almonds in the smoker, salmon patiently waiting its turn, EGL turkey is almost done, pastrami is still curing for a Tuesday cook, same with the bacon. Ham is right out of the cold case, nothing to do there, our Christmas turkey gets brined tomorrow, and I’ll pick up some fresh prawns for a last minute smoke. Love it, so much fun.
Newmom, I like the name ~Yorkshire Pudding. It sounds so victorian.
Rice and beans as side dish for tamales 🙂
stuffing with sausage in it. lots of gravy over it.
Stuffing is one of my favorites. We have it regardless of what main dish is being served.
I enjoy whipped sweet potatoes with butter, cinnamon and brown sugar. Yum!
Deviled Eggs HANDSDOWN. 🙂
@tracinae 102127 wrote:
Deviled Eggs HANDSDOWN. 🙂
Good thing it’s not a Broncos win last night. 😉
This girl brews beer. 🙂
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