Poultry-less Holiday Menus
My new sister-in-law cannot abide by poultry skin! The idea terrifies her. She is internationally well traveled and theortically understands the notion of the importance of Roast Turkey for the Holidays. But my ex-chef brother loves entertaining through the season with poultry. He makes a frequent Roast Beef that everyone loves, so he thinks it's not so special for the Holiday Season. What else is there to feast with? Any suggestions? The three of us are well traveled and enjoy meals from many countries so we are open to all kinds of ideas. Please help us!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
35 Comments:
There's always a baked ham. I've made fish for holidays (pescatarians in the family) and there are so many options that you can always try something new with fish.
Of course, I would also not turn down another opportunity to eat a yummy roast beef...
gingercookiewithlime at 1:26PM on 08/15/09
One slice of Tofurky and she'll be begging for a turkey leg.
beth1 at 1:28PM on 08/15/09
I am with you beth1.We love tofu, I love turkey: HATE Tofurkey. But I do not wish to send my New Sister-In-Law away!
Not Yukio at 1:33PM on 08/15/09
I made osso bucco for the first time last Thanksgiving - a big hit! A crown roast, full ham, or leg of lamb are all good holiday meals, too.
SSG Snuffy at 1:59PM on 08/15/09
We don't eat chicken or any poultry because we keep them as pets. We tend to serve a roast ham, or beef Wellington, following Ramsay's tip to wrap the browned fillet and duxelle in parma ham before wrapping in pastry.
We also had a great Christmas where I made a lasagna the day before, served with salad and lots of desserts. The meal is part of the occasion, but not all of it.
I also have a great love for really good sausages served on proper mashed potatoes covered in real gravy. That's never not a good meal.
NotAmerican at 2:00PM on 08/15/09
Leg of lamb, crown roast pork, whole fish baked in a salt crust.
tapioca at 2:01PM on 08/15/09
Roast lamb with a herb crust, roast potatoes, carrots and parsnips and some kind of green veggie with gravy and mint sauce - can one get more festive?
bareneed at 2:04PM on 08/15/09
Fish sounds great! any fancy festive recipes? In our region Ham or Lamb is quite expensive, but occasionally available. Does anyone have a good Fish/Seafood Wellington-type recipe?
Not Yukio at 2:15PM on 08/15/09
Not a Wellington-type recipe, but we serve Camareones (Sprimp) Enchilados at Thanksgiving for a vegetarian (but will eat fish and seafood) guest and it's always very popular. We'll also make paella occasionally for Christmas. I actually remember the shrimp recipe b/c I just made it a few days ago -- here it is:
Camarones Enchilados:
Sauce:
1 onion, chopped roughly
1 green pepper, chopped roughly
1 8 oz. can tomato sauce
2-3 cloves garlic
1/2 cup fresh parsley
1 teaspoon hot sauce (or more to taste)
1 teaspoon worcestshire (sp?) sauce (or more to taste)
1 tablespoon red wine vinegar
1/2 cup ketchup
salt and pepper to taste
I also add one packet of Sazon Goya
Put in a blender and pulse until blended -- you can leave it chunkier or make it smoother. We like it chunky. =)
In a pot, heat up 2 tablespoons of olive oil -- pour in sauce -- reduce heat to low after a minute or so and throw in 2 lbs of cleaned, deveined shrimp (tails on optional -- and we prefer the extra-large shrimp). Cook gently over low heat for about 20 minutes until shrimp is cooked through. I have also made it w/ 1 lb. shrimp and 1 lb. whitefish, cut into chunks.
Serve over white rice.
gbania at 2:47PM on 08/15/09
Okay -- I can't spell -- it's CAMARONES (SHRIMP) Enchilados. Sheesh.
gbania at 2:50PM on 08/15/09
A prime (standing) rib roast - it's more festive, and I think a little more flavorful, than a plain roast beef. I've been making Martha Stewart's recipe for years, and it hasn't failed me once:
http://www.marthastewart.com/recipe/prime-rib?autonomy_kw=prime%20rib%20roast
Beef Wellington will also make a roast beef very special.
MMinNYC at 3:26PM on 08/15/09
Paella?
dbcurrie at 3:39PM on 08/15/09
So what about the part of poultry that isn't skin? At our house, there are folks who almost fist-fight over the skin and leave almost none of it, but there's plenty of meat left.
lemons at 4:08PM on 08/15/09
We always have on hand a lasagne or casserole of some sort that we feed on while preparing the holiday feast. I would make a veggie or regular lasagne and offer that to her. I do have 2 friends who are anti turkey but eat me turkey because they love the stuffing. I think bad poultry is usually in the way it was prepared.
JerzeeTomato at 4:14PM on 08/15/09
Lots of people do goose and I did steaks on the barbie one year, Ex father in law like to make venison. My parents being from Europe made a turkey for Thanksgiving every yr but at Christmas my mother would make stuffed cabbage with beef, veal and pork. Bottom of the pan she would lay down the kraut then layers of seared pork chops (bone in), and topped that with the stuffed cabbage, cover and cook at low heat for hours. When done with made knurdels (sp) to serve with the stuffed cabbage and sourcream. Very very good but very time consuming, I can see why she just made this dish once a yr.
pjracz10 at 4:34PM on 08/15/09
What immediately came to my mind was the Italian tradition of the Feast of Seven Fishes on Christmas Eve. This feast from yumsugar sounds like a great seafood feast for any holiday. Hmm, just may use this for New Years 2010's menu.
dhorst at 6:21PM on 08/15/09
Serious Eaters, thanks! I've started-up my anemic "test kitchen!
More! More! I'd love a shower of recipes! :D
Not Yukio at 8:52PM on 08/15/09
There's also a crown roast of pork, with stuffing in the middle. Nice with just a butter and garlic rub, maybe some sage. I always sprinkle a bit of sugar over it before putting it in the oven.
NotAmerican at 1:29AM on 08/16/09
Had the best shrimp of my life last night at a cousin's - wrapped in prosciutto, dressed with balsamic, oo, shallots. grilled. Would serve this any time, and I'm not really a shrimp lover.
lemonfair at 7:45AM on 08/16/09
I had Lobster for Christmas a few years ago and dayuuum was it good, the leftovers were wonderful as well.
Pavlov at 9:34AM on 08/16/09
@lemonfair I am so going to try that shrimp. How were the shallots incorporated? In a marinade before or after grilling?
Some thirty years ago it was our turn to host Christmas dinner. My husband and I decided on a standing rib roast. MIL gasped and said FIL would be disappointed in not having turkey for the holiday meal. FIL loved that change so much that rib roasts are what we have no matter who is hosting.
One Thanksgiving-our turn again- we decided to have a decidedly Carribbean/Spanish type menu instead of turkey. Lots of "I don't knows", but the fresh ham prepared in the Puerto Rican style of "roasted pernil ala Aunt Marie" and all the salsas were such an incredible success.
There is a lot said for tradition, but it's great to be open to other possibilities
janaatwg at 11:15AM on 08/16/09
The shrimp in parma ham idea is a good one. We do shrimp wrapped in parma ham chucked on a raised grill in the oven, with scallops wrapped in the same ham seared in a hot pan. Puree some pineapple with apple juice, hot peppers or hot sauce, and a bit of lime juice, and reduce to make a lovely sauce for it. Once the ham starts to go crispy, it's done. The shrimp take a bit longer than the scallops, and the sauce is better the longer you let it simmer.
NotAmerican at 12:29PM on 08/16/09
I scanned this quickly - but Salmon Wellington is a big hit in my house ....
Maureen at 1:12PM on 08/16/09
I am also curious if your sister-in-law eats poultry without the skin. The following recipe would work great with a skinless bone-in turkey breast, as well as with a whole turkey breast with the skin still on.
Crockpot Stuffed Turkey Breast Recipe
Yield: 8 Servings
1/4 cup Butter; melted
1 small Onion; finely chopped
1/2 cup Celery; finely chopped
2 1/2 oz Croutons
1 cup Chicken stock
1 TBS Parsley, fresh; minced
1/2 tsp Poultry seasoning
1 Turkey breast, whole-uncooked (skin on or off)
Salt; to taste
Pepper; to taste
Cheesecloth (about 24x36"-for each turkey breast)
Wine, white, dry
Combine butter, onion, celery, croutons, stock, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine.
Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat.
Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot at end of cooking and brown in 400°F oven for 15 to 20 minutes. Let stand 10 min.
Drippings may be thickened for gravy if desired.
Serve each person one or more thick slices of turkey with dressing in between. This recipe was designed for an older 4 1/2 quart or larger slow cooking pot. Some of the newer crockpots cook at a much higher heat than the older ones, and poultry could be finished cooking in nearly half the time. Start checking for doneness after 4 hours on low, if you have a newer crockpot that tends to cook hot.
Gator Pam at 3:36PM on 08/16/09
If you do a salmon wellington, remember to add extra juice, like lemon and butter. The duxelle will cook down quickly. Use a food processor to chop them if you can, then add some sherry or white wine and simmer for as long as you can with finely diced onions and garlic (or leeks, if you have them). Keep adding wine and butter until you get something like a paste. If you fancy, try wrapping it in parma ham or bacon before wrapping it in the pastry. Lots of egg wash, too!
NotAmerican at 7:05PM on 08/16/09
After making a small ham and a roasted turkey breast last Thanksgiving, the last thing that I wanted a month later was more holiday food and a fridge full of leftovers. I decided to make a nice lasagna, garlic bread and salad. I paired it with a nice wine and everyone was appreciative that they didn't have to eat the same old thing! (0=
foodiegal at 7:48AM on 08/17/09
The shrimp and parma is an excellent dish. Thank you! But it seems only like a starter or a side. I loved the crock pot idea, too. But salmon wellington sounds great! I've made Beef Wellington before - are there any conflicts with the classic duxelle and salmon? Can I do this with a Monkfish or rolled Hallibut? Are there any recipes?
Not Yukio at 9:07AM on 08/17/09
@Not Yukio - I have made this Salmon and Rice Wrapped in Pastry with Dill Sauce for holiday get togethers and it's always a great hit! Good luck!
Amandarama at 9:27AM on 08/17/09
I've done a salmon wellington-type dish with a mixture of ricotta, cream cheese and spinach instead of duxelles. More of a salmon Florentine in puff pastry. Very tasty and a big hit.
MarvinDog at 9:46AM on 08/17/09
I've had Salmon Coulibiac a few times and it's salmon wellington-esque. It would be simple to change the layers of salmon, spinach, and rice to anything you would prefer. The layers of different colors make for a pretty presentation. All the ingredients can be prepped the day before. Wrap the salmon in pastry and bake on the day of.
Since that's so easy, you could also roast a tenderloin for a holiday surf and turf of sorts.
Or do the traditional surf and turf. Serve bearnaise sauce. Duchesse potatoes. Roasted asparagus or baby artichokes with lemon aioli or hollandaise (since you're making bearnaise...) Sauteed broccolini with garlic would be nice, too. A winter salad of shaved fennel, orange supremes, shaved red onion, a citrusy vinaigrette, on bibb lettuce, add a few diced roasted beets or dried craisins and candied walnuts/pecans/pinenuts for sweetness and color.
wookie at 1:38PM on 08/17/09
I am vegetarian now, so I will not pretend you go that route. But I am 1/2 Cuban and 1/2 Puerto Rican and I will suggest you do the Latin thing, but more authentic...
Puerto Rican version - Pernil seasoned with adobo mix (buy the Adobo Goya or Bohio), dried oregano and olive oil. Need to season it a few days in aedvance before you roast it in th oven. Served with a side of Arroz con Gandules (Rice with Pigeon Peas), Tostones, Platanos Maduros, blood sausages (morcillas), guineitos en escabeche (boiled and slightly pickled green bananas )and if you want to be super traditional, a side of Potato Salad. I know this sounds like out of season, but it's "summer-like" here all year-round so we do not care about potato salad being a summer only thing to some. For dessert, a Tembleque or an Arroz con Dulce. Tyler Florence did a show on the "ultimate pernil" - you can check it out, but you should marinate the pork for 1-2 days prior in the fridge to really \be seasoned well and have it taste like it tastes when done here.
Cuban version - the same pernil (pork butt) seasoned a bit diffrently using adobo, oregano, sour orange juice and olive oil. You can try purchasing a Mojo Mix in the latin section of the supermarket for the marinade. Again, need to marinate for 2 days before you will roast it in the oven or in a Caja China. You could also serve LACON, which is a smoked cut of pork traditionally served on Chrsitmas Eve. Serve with sides of Arroz Moro (rice mixed in with black beans) or you can do the rice and the black beans separately, yuca con mojo, platanos maduros in their skin and chicharritas de platanos.
I apologize for not having recipes already posted about most of these side dishes, but if you're interested, stay tuned and I am certain I will have more posted by the time the holidays roll around. Buen provecho...
MadelynRodriguez at 7:48PM on 08/17/09
ahhhh - and some of you suggested Camarones Enchilados... I make it with fake "shrimp" but the sauce is the authentic recipe from my Cuban aunt in Miami...
MadelynRodriguez at 7:50PM on 08/17/09
The Vegetarian ideas are exciting!
It never occurred to me that Vegetarian could be "Holiday-esque" Thank you.
This is actually the 1st time to engage in this blogging for me. It has rendered such a myriad of recipes and ideas I can't wait to try theses all!
A holiday just seems a silly excuse!
More, more, please１
Not Yukio at 8:18PM on 08/17/09
Ok, I've got a couple more--
Last Christmas, we did a stuffed standing rib roast from a recipie in Bon Appetit. It was spectacular but pricey (but worth it).
The year before, we did a rack of pork, which was also spectacular, but incredibly and surprisingly cheap, although we had to ask the butcher at Costco if they had one in back, which they did. I had to French it myself, though, which was a pain, but again, worth it. And I saved the scraps and made fajitas with them on the 27th.
MarvinDog at 9:58AM on 08/18/09
Why didn't you say you were open to vegetarian ideas before... here are a few thigs I have done for Thanksgiving and Christmas:
Butternut Squash Mac and Cheese with Vanilla Maple Carrots . We served Sweet Potato Flan for dessert. Last year, I did a Pumpkin Risotto with Baked Plantains. Carrot Cupcakes were the dessert of choice...
For Xmas, you must do a Coquito, which is super traditional in PR. And besides the ideas I gave you before, you can add some Sorullitos de Maiz (cornmeal fritters) with a mayoketchup dip or some breadfruit tostones topped with a tuno antipasto as appetizers.
MadelynRodriguez at 11:47AM on 08/19/09