Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2018.

Every year an additional week’s menu, with the links to the individual recipes, is added.

 

For food in season in December, follow this link.

For music to listen to while cooking in December, follow this link.

 

You might also be interested in these posts:

 

This featured image is Druids Bringing In The Mistletoe by Edward Atkinson Hornel –  on show at the British Museum’s exhibition on the Celts in 2015.


 

Week’s menu for December No 1

 

Recipes and menus for December

….a time for fires….

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time of home”

Edith Sitwell

 

This month is all about Christmas…. and making it as easy and stress-free as possible. In between cooking sessions why not relax and treat yourself to the sparkling winter ballet, A Winter’s Tale, with the wonderful Royal Opera House performance with Sarah Lamb and Edward Watson. You can buy the whole ballet direct from Amazon, and you can see excerpts in the clip at the bottom of this post.

 

roast rolled veal

roast rolled veal

Sunday supper:

Monday evening poultry:

Tuesday evening:

night out!

celeriac

Because you’re worth it celeriac

Wednesday evening meat:

Christmas day menu:

Thank God It’s Friday drink:

Pink Gin

Friday evening fish:

vitello tonnato

vitello tonnato – quick to assemble

Saturday lunch:

 

 


 

Recipes and menus for December

Seen at the Rijksmuseum – ‘Enjoying the Ice near a Town’ by Hendrick Avercamp

“It is now December, and hee that walkes the streets, shall find durt on his shooes, Except hee goe all in bootes…Now plums and spice, Sugar and Honey, square it among pies and broth.”

Nicholas Breton, Fantasticks: Serving for a Perpetual Prognostication, 1626

Week’s menu for December No 2

smoked salmon, Frank Hederman

the best smoked salmon to buy, and what to do with the leftovers

Saturday lunch:

Sunday supper:

  • Two versions of chilli con carne – one with mince and the other with stewing steak – and a whole selection of accompaniments involving avocados, cabbage salads, and tomato salsa

Monday evening meat:

  • Gammon…. and all the trimmings

 

chilli con carne recipe

two versions of chilli con carne -mince or chunks, take your pick

Tuesday evening:

  • night out!

 

Wednesday evening poultry:

 

Thursday evening dinner party:

 

cantuccini, cantucci and biscotti recipe

I often add in chunks of chocolate to the cantucci – especially good if you are planning to dunk into coffee

Thank God It’s Friday drink:

 

Friday evening fish:

 


 

Week’s menu for December No 3

 

“For some the best hour will come with the walk homewards in a gathering dusk, the winter sunset aflame in the west, and, as Dorothy Wordsworth put it, ‘the country very solemn in the last hour of twilight; it calls home the heart to quietness’”

Kitchen Essays, Agnes Jekyll

 

Saturday lunch:

 

christmas pie recipe

a different christmas pie

Sunday evening pasta:

  • my daughter’s morel, vermouth and chicken liver sauce for pasta

 

Monday evening meat:

  • cranberry and stilton-stuffed fillet of beef

 

Wednesday evening poultry:

 

recipe for poor knights' pudding

poor knights’ pudding

Thursday dinner party:

  • with drinks: carpaccio of octopus with tapenade
  • starter: polenta, gorgonzola, chutney
  • main course: pork fillet alla Valtellinese with
  • vegetables: roasted carrots and parsnips with pomegranate and orange glaze  and
  • kale-ettes
  • Poor knight’s pudding 

 

Thank God it’s Friday cocktail:

  • maca martini  with
  • Spanish almonds with cranberries

 

Friday evening fish:

 


 

recipes and menus for December

 

“If turkey is so damned exciting why do we eat it but once a year?

Those vast swathes of white arid flesh, the very definition of dreary dyspepsia, are things to endure rather than enjoy.

But, like Lear raging against the storm, my words are lost in the torrents of seasonal sentiment.”

Tom Parker Bowles

 

Week’s menu for December No 4

toasted duck confit and morbier sandwich

toasted duck confit and morbier sandwich

Saturday lunch:

  • Morbier and duck toasted sandwich
  • Mince pies with orange cream cheese and brandy butter
  • Speculaas

Sunday supper:

  • herb and cranberry sausage loaf with
  • Christmasy, starry, red cabbage

Monday evening meat:

  • Polish Bigos

OR

  • Tak Tak carpaccio of beef
  • Bratkartoffeln
  • Boy George’s mushroom and watercress or rocket salad
Polish bigos

Polish bigos

Tuesday evening:

  • Leftovers or night out!

Wednesday evening poultry:

  • Chief Taster’s maple syrup with mustard chicken
  • medley of artichoke hearts, peas and leeks

Thursday evening dinner party:

  • with drinks: special successful walnuts
  • starter: twice-baked cheese soufflé

OR

  • starter: masterful sformatino di ricotta with black truffle sauce
  • main course: baked sea bream with middle eastern carrots and mild patatas bravas
  • pudding:  crêpes Suzette
crêpes Suzette

crêpes Suzette

Thank God It’s Friday drink:

  • perfect christmas cocktail

….. and to nibble at with it:

  • dates and blue cheese wrapped in bacon

Friday evening fish:

  • whisky and ginger salmon
  • kalettes with cranberries and walnuts

 


 

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