I probably will. My dude’s a big fan, and these are impressively sizable mofos. Might try to add other seasonings to the poaching liquid, besides my usual: salt 
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Ina adds bay leaf and dry vermouth to hers. It adds a nice subtle note we like.
Plus salt
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I use Ina’s roasted shrimp recipe, just olive oil, s & p.
Love her cocktail sauce with good horseradish, around here I buy Fred’s, it’s refrigerated. I add more than recipe states.
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Hi, New here,we live in Zapopan, Mexico. Some friends are having a small get together and I am going to make Rum Glazed Sweet Potato Gratin with Apples and Chestnuts and a Red Zinfandel Cranberry Sauce. I went looking for Mace yesterday and had a hard time finding it. I am pretty sure I finally did…it looks, and smells like Mace but if it isn’t, I just got some spice to make new things with!
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I tried that once and found it didn’t really make that much of a difference, TBH.
I also make my own cocktail sauce with LOTS of Inglehoffer’s horseradish (nice heat level), tomato paste, ketchup, Worcestershire, lemon juice, salt. Sometimes a dash of hot sauce if I want it even spicier.
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i’ve been reading about Wigilia, the traditional x-mas eve dinner in Poland. for maximalists, it’s 12 courses meant to symbolize the months of the year and the 12 apostles. carp is often used as the main (there’s no terrestrial meat on the menu). i’m not making a full 12 courses, nor do i have access to fresh carp, but there will be plenty of potato, mushrooms, cabbage and dill.
deviled eggs - just looking for an excuse to make them. i have some pickled onions that came out well, might use them as a topper.
mushroom soup - dominated by porcinis. might throw some egg noodles in there.
cabbage rolls - wild rice and mushrooms
green beans - i just like 'em
pierogi - i use a potato mash and caramelized onion stuffing
salmon - the fishmonger has access to Alaskan king. i don’t often cook it, because it’s not local (CA’s salmon season has been cancelled for many years now), but i’m cooking for a few stolid eaters that really like salmon. so be it.
cheesecake - i really wanted to make the Polish gingerbread cake, but it requires 6 weeks of fermentation. there is a Polish version of cheesecake that incorporates potato and farmer’s cheese in the base, so i’m going with that. i made some plum preserves from the backyard this year, might use it for a topping. i make cheesecakes often, this will be a novel approach to me.
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Damn, got any empty seats to fill for that feast? Proszę? 
Also I don’t think anyone needs an excuse to make deviled eggs!
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Sounds delish.
I spent two years in Poland but i only remember one Christmas Eve meal, probably because I was invited to someone’s home for it. I vividly remember the clear beet soup with mushroom dumplings in it, but I’m sure I passed on the ubiquitous carp bec I was a vegetarian at the time.
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Growing up, our Christmas Eve meals followed Slovakian traditions. My grandmother didn’t have recipes so the preparations were not passed down. I picked up some pointers at The Spruce Eats. I see Polish Wigilia recipes there (at provided link), so maybe you might find what you are looking for.
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What are you preparing that you like?
Not totally sure I get the gist of your question. I like all of it 
So far I have prepped Peg’s rolls, green bean casserole (sans topping til baking), cocktail sauce, and the duchesse potatoes. Cranberry sauce will just be canned because I happen to have some and I already made it from scratch at Thanksgiving.
Soon I’ll make the olive dip and lemon pie. The remainder seems very doable over the last 2 days.
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Well, our “complete dinner plan” from tomorrow night through to New Years Day has fallen at the first hurdle.
Today, we should have been making lemon posset for tomorrow’s dessert, so it has time to set and chill. Only I forgot to buy cream. So, we’ll just buy something when we do the supermarket “big shop” tomorrow. I console myself with the thought that a Frenchman wouldnt consider making a dessert himself and would always buy from the patisserie, where they make them better.
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Just started my gravlax. Bathed in salt water for 10 min while I toasted a bunch of fennel seeds, then ground them up in my mortar. Mixed them with 4:1 salt:sugar, and dried Valencia orange peel. For some reason, that mix didn’t smell nearly as great as it should…
Anywhos. Rubbed the filet all over, rested it on a bed of dill, topped it with more dill, wrapped it up, then couldn’t figure out what to weigh it down with.
My weighted vest I purchased eons ago but have yet to actually use 
to the rescue! The weights fit on top perfectly 
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Oh, nice! I make nam jim jaew all the time bc I’m sucha sucka for Thai flavors (although I use just a pinch of sugar vs. 1/4 cup) and it’s such a great dipping sauce.
A little annoyed that they called it a “garlic aioli,” tho 
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Isn’t that an oxymoron?
More like redundant.
/pedant
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Oxymoron would imply a misnomer.
This is just superfluous or a tautology.
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I am thinking about making either Dublin Lawyer, lobster in a whisky cream sauce or Moqueca for Christmas Eve.
Christmas breakfast with be pan-fried thin pork chops, pâte de Chartres, maybe home fries, panettone. Egg nog, hot apple cider.
Christmas Dinner will be chilled sour cherry soup, roast goose, spinach pie, baked maple ginger beans, fondant potatoes, a Duchess potato casserole, or Danish brown sugar potatoes. Probably a maroulosalata or a green salad with pomegranate.
Christmas pudding for dessert with whisky sauce.
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Dueling duchess potatoes! 
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