Old-fashioned English Christmas dinner recipes (2024)

Roasted standing ribs of beef, with root vegetables.Lonnie Timmons III, The Plain Dealer

ROASTED ROOT VEGETABLES

Mashed potatoes, Potatoes Anna, gratins . . . lots of starches can properly accompany a great beef roast. None seem so earthy, simple and satisfying -- and a counterpoint to the unctuous richness of prime rib -- as a platter heaped with roasted root vegetables.

A mixture of redskin potatoes, sweet carrots, halved onions, turnips and parsnips makes a fine mix. Allow at least one of each vegetable per guest: I always include a few extras for generosity's sake; any leftovers can be cubed, sauteed with some butter and lots of onion to create a decent hash for weekend brunch or a side starch for another meal.

By all means, feel free to roast them whatever way you desire. I like the results when you first cook the vegetables, one type at a time, in enough boiling salted water to cover each batch. Cook them in the order given to protect the integrity of each flavor. The bonus is, you end up with a tasty broth to start the next day's pot of soup.

-- Joe Crea, Food and Restaurants Editor

Roasted Root Vegetables Makes at least 12 servings

12 to 18 medium-small onions (not boiling onions), peeled

12 to 18 medium-size redskin potatoes, skin-on, halved

12 to 18 medium to large carrots, peeled and split in half lengthwise

6 to 9 parsnips, peeled, trimmed and split lengthwise

12 turnips, trimmed, scrubbed and cut horizontally in half

About 1 stick unsalted butter, melted

Kosher salt, freshly ground black pepper and paprika

Sprigs of fresh thyme

Cook's notes: You'll add the parcooked vegetables to the drippings in the roasting pan about 45 minutes to 1 hour before the roast is completed, long enough to caramelize them, rendering them golden brown and with a bit of crust.

Preliminaries: Fill a pot with enough water to generously cover both the potatoes and carrots together, but don't add the vegetables. Bring the water to a boil, and add salt.

• Peel the onions and cut them in half, leaving the root tip intact so that the halved onions will hold together. Set aside.

Parcook the vegetables: Cook the vegetables in batches:

• Add the potatoes and carrots to the water. Bring them to a full boil, reduce heat to simmer and cook vegetables until the tip of a sharp knife pierces through them. As the vegetables are done, remove them to a platter using a slotted spoon; cover and set aside.

• Cook the parsnips in the same way, again removing with a slotted spoon.

• Cook the turnips as directed above.

Roast the vegetables: About 1 hour before you expect the roast to be done, brush the vegetables (including the halved onions) lightly with butter, turning to coat evenly.

• Remove the roast from the oven. Leave enough drippings in the bottom of the pan to coat it liberally.

• Immediately arrange the vegetables on the bottom of the pan, cut sides down, in hot beef drippings. Scatter sprigs of thyme among the vegetables.

• Sprinkle with salt, paprika and pepper. Immediately return pan, uncovered, to oven.

• Roast vegetables for 25-35 minutes. Turn the vegetables if desired and brush with some of the fat from the roast. Sprinkle with a bit more paprika if desired.

• Continue cooking until vegetables are golden brown.

Presentation: Transfer vegetables to a heated bowl or platter; tent with foil and keep them warm while the roast stands and its juices redistribute, about 20 minutes. Present the carved roast on a warmed platter and arrange vegetables around it. Garnish with sprigs of fresh herbs and serve.

Source: Recipe from Joe Crea, Food and Restaurants Editor, The Plain Dealer.

Brussels sprouts are a quintessentially English accompaniment to beef, despite their Flemish surname.Lonnie Timmons III, The Plain Dealer

BRUSSELS SPROUTS

"The world is divided into . . ." That phrase can go a thousand-which-ways, but one sure ending is "those who love brussels sprouts, and those can't stand them." Sprouts seem a quintessentially English accompaniment to beef, despite their Flemish surname. Each succulent little head is a toothsome bundle loaded with tangy flavor -- a bit sweet and nutty, with a hint of bitterness -- as well as antioxidants, beta-carotene, fiber and vitamins. James Beard suggests pairing them with whole chestnuts, a cunning match. I've added toasted hazelnuts for an added dimension of texture and their incomparable flavor. Of course you can simply roast the sprouts, but I much prefer both the texture and flavor when you've first steamed or boiled them until barely tender through, then roast them in an open pan with a drizzling of olive oil.

-- Joe Crea, Food and Restaurants Editor

Roasted Brussels Sprouts With Chestnuts and Hazelnuts Makes 12 servings

3 pounds fresh Brussels sprouts, trimmed

1/4 to 1/3 cup extra-virgin olive oil

12 to 16 ounces peeled vacuum-packed chestnuts (see cook's notes).

Salt, freshly ground black pepper to taste

1 tablespoon butter, cut into small pieces

3/4 cup toasted hazelnuts, preferably blanched

Cook's notes: Recipe can be halved. You can peel and remove inner skin from freshly roasted chestnuts, or buy them in vacuum-packed jars or bags. Find them at Trader Joe's (Woodmere and Westlake); Williams-Sonoma (Beachwood and Strongsville); Mediterranean Imported Foods at the West Side Market; West Point Market in Akron; or online at Amazon.com. You'll pay a premium, but if you've ever peeled a batch you know it's a painstaking and time-consuming task.

Preliminaries: Heat oven to 350 degrees (the same temperature as for roasting the standing ribs of beef). Pour enough water to generously cover the brussels sprouts to a rolling boil in a stock pot. Salt the water. Oil or butter a 13-by-9-inch baking dish.

Boil the brussels sprouts: When water is boiling, add the sprouts. Cook them, uncovered, just until the tip of a knife easily pierces through a few of the sprouts. Immediately drain and transfer to the prepared baking dish.

Roast the sprouts: Drizzle the sprouts with olive oil and turn them to coat. Set aside.

• About 20 minutes before the beef is done, place the dish in the oven and roast the sprouts.

• When you remove the beef from the oven, add chestnuts to the brussels sprouts and gently combine, seasoning with salt and pepper to taste and turning the sprouts. Dot with butter. Return baking dish to the oven and continue roasting the sprouts 10 to 15 minutes.

Presentation: Sprinkle with toasted hazelnuts. Serve hot.

Source: Recipe from Joe Crea, The Plain Dealer.

Popovers: These buttery gems are fluffy puffs of heaven -- crispy shells that are moist yet airy within, rich with egg and an indescribably seductive fragrance and flavor. Lonnie Timmons III, The Plain Dealer

POPOVERS

These buttery gems are fluffy puffs of heaven -- crispy shells that are moist yet airy within, rich with egg and an indescribably seductive fragrance and flavor. Make them once and you're almost certain to whip up another batch soon.

Traditional English cooks pour some version of this batter directly into the sputteringly hot drippings from a beef roast and immediately push the pan back into the hot oven. It bakes up into a decadently rich puff which is scooped or cut into squares or wedges -- Yorkshire Pudding.

But made in a traditional popover pan (tall, flared cylindrical cups welded into a metal frame), popovers are a fine accompaniment to your holiday roast. Or at breakfast, served with dabs of butter and your favorite preserves. Or split them in half while still hot and spoon in creamed meats or seafood into the shells as a delicious and satisfying lunch dish.

If you intend to serve these along with your roast, crank up the oven the minute you pull out the roast and pop in the pan. It's a good idea to work with two pans, since many hold only five or six popovers. (Or, use large muffin tins.) Work quickly, drape the beef with foil and let it stand in a warm place.

-- Joe Crea, Food and Restaurants Editor

Popovers Makes 12 popovers

4 tablespoons unsalted butter, melted

6 eggs, lightly beaten

2 cups milk

2 cups all-purpose flour

1 teaspoon salt

Unsalted butter for serving (optional)

Jam for serving (optional)

Preliminaries: Preheat oven to 450 degrees.

Prepare the pan: Spray the cups of a 6-cup popover pan with nonstick cooking spray. Pour 1/2 teaspoon melted butter into each cup.

Make the batter: In a bowl, whisk together the eggs and milk, then whisk in the remaining 2 tablespoons butter.

• In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.

Bake the popovers: You'll use half the batter for the first batch of popovers.

• Divide half the batter among the prepared cups and bake for 20 minutes.

• Reduce heat to 325 degrees and bake for 15 minutes more.

• Remove from oven and invert the pan onto a wire rack. Let the pan cool, then spray the cups with nonstick cooking spray, pour 1/2 teaspoon of the melted butter into each one and bake the remaining batter.

Presentation: Serve immediately with butter and jam.

Source: Adapted recipe from Williams-Sonoma Kitchens.

Bread puddingLonnie Timmons III, The Plain Dealer

SWEETS

Sticky Pudding is a most traditional English dessert. If you didn't happen to grow up with it, the first bite seems almost a revelation -- gooey goodness combining honeyed sweetness, rich butteriness, the fragrance of vanilla and an almost haunting citrus tang. In its most basic form it's really just a simply homespun sort of dessert. Thus, variations abound. We went with this very tasty twist on bread pudding. It's sweet and rich and wonderfully nutty. And it makes a lot, which is a good thing if you're feeding a house full, or like a little late-night nosh to satisfy your sweet tooth.

-- Joe Crea, Food and Restaurants Editor

Sticky Date and Almond Bread Pudding With Amaretto Zabaglione Makes 10 to 12 servings

8 cups 11/2-inch cubes egg bread (from a 16-ounce loaf)

21/4 cups chopped pitted Medjool dates (about 12 ounces)

1/2 cup sliced almonds (see cook's notes)

6 large eggs

2 large egg yolks

1 cup superfine sugar or regular sugar

31/2 cups half-and-half

1 tablespoon vanilla extract

1/4 teaspoon (generous) ground nutmeg (see cook's notes)

Powdered sugar

Amaretto Zabaglione (see accompanying recipe) or freshly whipped cream or vanilla ice cream

Cook's notes: Feel free to increase the amount of almonds to 1 cup, and substitute coarsely chopped nuts if you prefer. Toasting the nuts in advance and letting them cool will improve their flavor and texture in the pudding. Freshly grated nutmeg is an excellent alternative to bottled ground nutmeg. A microplane grater makes the job easy.

• Bread mixture and custard can be made two hours ahead of time. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.

Preliminaries: Heat oven to 375 degrees after the mixture has stood for 15 minutes. Generously butter a 13-by-9-by-2-inch baking pan shortly before assembling the pudding.

• A day ahead of time, arrange bread cubes in a single layer on a rimmed baking sheet. Let stand at room temperature to dry overnight.

Assemble the pudding: Transfer bread cubes to prepared casserole. Sprinkle dates and almonds over bread and toss to distribute evenly.

• Using an electric mixer, beat eggs and egg yolks in a large bowl until frothy. Add sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half-and-half, vanilla and nutmeg; beat until just blended.

• Pour custard over bread mixture; press lightly on bread with a rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.

Bake the pudding: Place on center rack of preheated oven and bake for 25 minutes. Using a large spoon, press bread down, allowing custard in dish to rise to the surface. Spoon custard evenly over bread mixture. Continue to bake pudding until a knife inserted into center of the custard comes out clean, about 20 minutes longer.

• Remove pudding from oven and let stand 10 minutes.

Presentation: Spoon warm pudding onto plates. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione. (Or top with chilled whipped cream, or a lump of vanilla ice cream, immediately before serving.) Garnish as desired. Reheat any leftovers in a 300-degree oven

Source: Adapted recipe from "Bon Appetit Desserts" by Barbara Fairchild (Andrews McMeel, 2010).

"Zabaglione is a delicate sauce that usually needs to be served as soon as it is made. This recipe, however, can be prepared one day ahead, because whipped cream is folded in to stabilize the sauce."

-- Barbara Fairchild and the editors of "Bon Appetit Desserts"

Amaretto Zabaglione Makes about 1 cups

6 large egg yolks

1/3 cup amaretto or other almond liqueur

3 tablespoons superfine sugar or regular sugar

1/4 cup heavy whipping cream

Cook's notes: If serving the zabaglione chilled, it can be made one day in advance; cover and refrigerate. Rewhisk before serving.

Procedure: Whisk egg yolks, amaretto and sugar in a medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and an instant-read thermometer inserted into the mixture registers 140 degrees for 3 minutes -- about 5 minutes total.

• Remove mixture from over the water. Add cream and whisk until incorporated.

Presentation: Serve warm or chilled.

Source: Adapted recipe from "Bon Appetit Desserts" by Barbara Fairchild (Andrews McMeel, 2010).