Instead of your traditional Christmas turkey and stuffing, try a classic English style dinner this holiday season. Yorkshire pudding, standing rib roast, roast goose, Brussels sprouts, roasted potatoes, cranberry sauce and bread sauce are just some of the delicious options included in an English dinner menu. You can easily make a whole English dinner or just choose a few dishes to add to your own classic Christmas feast.
Classic English Menu
Appetizer: “Pigs in a Blanket”
Entrée: Standing Rib Roast or Roast Goose
Sides: Roasted Brussels Sprouts, roasted potatoes, cranberry sauce, bread sauce, Yorkshire pudding, roast parsnips
Desserts: Trifle, Christmas pudding
Besides the dinner, another integral part of an English Christmas is opening Christmas crackers, which are cardboard tubes filled with toys, candy, and trinkets. Traditionally two people pull on
the cracker and it pops open to spill the toys everywhere. It is similar to the idea of a wishbone, the person with the largest piece gets to keep the toys. But usually each person has his or her
own cracker so everyone can enjoy the fun! This year Pottery Barn has Christmas crackers to purchase or you can order them online at Olde English Crackers.
Christmas Dinner Recipes
Standing Rib Roast
Makes 8 servings
1 standing rib roast of beef, about 6-1/2 pounds
3 or 4 cloves of garlic, thinly slivered
Coarse salt and pepper
1. Preheat oven to 450 degrees F. Slice small slits in the beef and poke garlic slivers in them. Sprinkle beef with salt and pepper. Place roast on a rack in a deep pan. Cook
for 25 minutes.
2. After 25 minutes, lower heat to 350 degrees F. and cook another 16 minutes per pound (for 6-1/2 pounds, about 1-3/4 hours). Meat should be between 135 and 140 degrees F. for medium-rare. Remove
beef from oven and let rest 15 minutes before cutting.
Makes 6 servings
3/4 cup flour
1/2 teaspoon salt
1 cup milk
1/4 cup oil
1. Beat flour, salt, eggs, and milk together in a bowl until fully combined. Chill for at least 2 hours.
2. Preheat oven to 450 degrees F. Pour oil into an 8-inch square Pyrex dish. Heat in oven for 2 minutes. Pour batter into pan and bake 20 to 30 minutes (do not open oven door while baking). Serve
Roasted Brussels Sprouts with Chestnuts and Lardons
Makes 8 servings
1-1/2 pounds Brussels sprouts, stems trimmed, outer leaves removed
1/4 pound smoked slab bacon or other smoked bacon, cut into lardons (1/4-by-3/4-inch rectangles)
2 cups pearl onions, peeled
10 chestnuts, roasted, peeled, quartered
1-3/4 cups low-sodium chicken broth
1 tablespoon unsalted butter
Salt and pepper
1-1/2 teaspoons fresh thyme leaves
1. Cook Brussels sprouts in boiling salted water for 4 to 5 minutes, they should still be crisp. Drain Brussels sprouts and quickly dunk them in an ice water bath.
2. When Brussels sprouts are cool enough to handle, slice them in half and set aside. Heat bacon in a large pan until fat is rendered and bacon is golden, about 10 minutes. Remove bacon with a
slotted spoon and reserve fat in pan.
3. Cook onions in bacon fat for about 10 minutes, until golden. Add chestnuts and cook about 2 minutes. Add bacon and Brussels sprouts to pan and heat over high heat.
4. Pour in broth and cover with lid. After boiling, lower heat and cook until Brussels sprouts are fully cooked. Mix in butter, salt, pepper and thyme. Serve warm.