What special dish did you make over the holidays?
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Anonymous
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I made an eggnog-fruitcake bread pudding. It’s a little extreme for me, but it’s good once a year. What did you make over the holidays? |
Anonymous
| My usual beef Wellington, and various iterations of fruit mousse cakes. So not as far out as yours, but for us they still represent the Holidays. |
Anonymous
| Baked ziti! It's a big crowd pleaser. |
Anonymous
| Giant pot of gumbo — my favorite. |
Anonymous
| Bacon-wrapped scallops, potatoes au gratin, chocolate mousse - none are difficult, but it feels like such a decadent meal. |
Anonymous
::runs full force, fork in hand, towards your house:: |
Anonymous
Because it IS. It's full of delicious FAT. |
Anonymous
| Latkes. Delicious as always but took 3 days for the fried potato oil smell to fully depart the house! |
Anonymous
| Cinnamon rolls, latkes, world peace cookies, standing rib roast, hot crab dip… |
Anonymous
| Mushroom Wellington. Lots of effort. Was ok but not spectacular. |
Anonymous
| Pierogies |
Anonymous
Haha, yes it is!! We did include a citrus and arugula salad, and roasted Brussels - the meal wasn't ALL fat - but those don't feel like "special dishes"  . It's the fat that makes it.
Other PP with fork in hand - come on in! |
Anonymous
We get the frozen ones from Trader Joe's. Nobody can tell. |
Anonymous
Yes they can. Which is fine. The Trader Joe’s ones are okay. If you’re going pre-made, that’s the one to do for sure. My mother in law makes them. But we make our grandparents’ recipe - including matzoh meal as a binder - and they’re sublime. |
Anonymous
| Potatoes Dauphinoise --I use Gruyere cheese and heavy cream. We eat them once a year around NYE. |