What your fav. holiday side dish?

This topic contains 28 replies, has 17 voices, and was last updated by  Tracinae 1 year, 2 months ago.

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  • #175340

    AdamsMommy
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    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 🙂

  • #272476

    EGL Admin
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    I love stuffing. My mom used to make great stuffing. I like macaroni salad too.

  • #272494

    kindrlindr
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    garlic bread. 🙂 We do lasagna and the whole Italian thing for Christmas.

  • #272491

    Scarlet
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    are tamales considered a side dish?

  • #272495

    kindrlindr
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    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!!

  • #272497

    Ila
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    Dessert!

  • #272488

    Curlzz01
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    Stuffing..

  • #272493

    AbbyT
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    My family is a big fan of Corn Pudding, very rich and only done once a year. YUMM

  • #272489

    violarose
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    Broccoli salad is the most requested side dish, and goes quickly.

  • #272483

    newmom
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    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.

  • #272486

    tomwaltman
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    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.

  • #272500

    wildoates
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    Just plain ol’ mashed potatoes, actually.

  • #272479

    LC
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    @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.

  • #272484

    newmom
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    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
    http://www.epicurious.com/recipes/food/views/Yorkshire-Pudding-with-Bacon-and-Sage-236596

    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.

  • #272480

    LC
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    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.

    [ATTACH=CONFIG]1782[/ATTACH]

  • #272485

    newmom
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    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.

  • #272481

    LC
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    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.

  • #272492

    Scarlet
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    I am still thinking a tasting party of LC’s meats and we bring the side dishes 🙂

  • #272487

    tomwaltman
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    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…

  • #272482

    LC
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    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.

  • #272490

    violarose
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    Newmom, I like the name ~Yorkshire Pudding. It sounds so victorian.

  • #272498

    nsv73
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    Rice and beans as side dish for tamales 🙂

  • #272496

    enags
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    stuffing with sausage in it. lots of gravy over it.

  • #272478

    bevone
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    Stuffing is one of my favorites. We have it regardless of what main dish is being served.

  • #272499

    Birdofparadise
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    I enjoy whipped sweet potatoes with butter, cinnamon and brown sugar. Yum!

  • #272502

    Tracinae
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    Deviled Eggs HANDSDOWN. 🙂

  • #272477

    EGL Admin
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    @tracinae 102127 wrote:

    Deviled Eggs HANDSDOWN. 🙂

    Good thing it’s not a Broncos win last night. 😉

    • #336205

      Tracinae
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      We HAVE to win the next three games….

  • #272501

    wildoates
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    This girl brews beer. 🙂

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