Christmas Dinner

We will have a crowd, and I have to take the dinner to my daughter’s house, so the food needs to be portable. I ordered a collection of smoked game meats from Cabelas for the meat eaters in the family (everyone but me). I do not expect to cook for at least a week. Here’s the whole menu:

Chestnut Soup
Smoked Wild Boar Ham
Smoked Turkey Breast
Smoked Elk Roast
Smoked Buffalo Roast
Smoked Salmon
Baked Smithfield Ham
Pumpkin Muffins
White Dinner Rolls
Green Beans with Almonds and Browned Butter
Scalloped Potatoes
Sweet and Sour Red Cabbage
Swiss Casserole of Mixed Vegetables
Mixed Greens, Fennel and Orange Salad
Spaetzle with Cheese

Chestnut Soup
1/3 cup dried porcinis
2 cups hot water
1 medium carrot, julienne
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 tablespoons butter
3 cups vegetable broth
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
4 tablespoons red wine
1 turnip peeled and julienned for garnish

Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes. In a saucepan melt butter and add carrots, celery, turnips, parsnips and shallots. Sauté until tender. Set aside. Add bouquet garni and drained mushrooms to the vegetable stock. Strain the soaking liquid through a coffee filter and add soaking liquid to the broth. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Using hand held food processor; blend the soup until smooth and creamy. Add wine. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.

Swiss Vegetable Medley
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot combo (drained and thawed)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. (4 oz.) shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 (2.8 oz.) can French fried onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can French fried onions. Pour into 1 quart casserole dish. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes longer.

Green Beans Amandine
1 lb. fresh green beans, trimmed
1 Tbsp. butter
2 Tbsp. olive oil
2 cloves garlic, minced
1/4 cup sliced almonds, toasted if desired
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
Trim beans and rinse. In heavy saucepan, place green beans in cold water to cover and bring to a boil. Reduce heat and simmer for 8-10 minutes until crisp tender. Drain well and set beans aside. Melt butter in saucepan and add garlic and almonds. Cook, stirring constantly, until almonds begin to brown. Add beans along with lemon juice, salt, and pepper and toss gently to coat. Serves 6

Sweet and Sour Red Cabbage
1/4 c. butter
4 med. apples, peeled and sliced
1/2 red onion, chopped
1 smallish head red cabbage, finely shredded
1 c. red wine
4 whole cloves
1/3 c. brown sugar
2 bay leaves
1/4 c. vinegar
1/4 c. butter
Juice of 1/2 lemon

Melt butter in 4 quart Dutch oven. Add apples and onion; sauté slightly. Add cabbage, red wine, cloves, sugar and bay leaves. Simmer, covered for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Makes 6 servings.

Scalloped Potatoes
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Spaetzle with Cheese
2 1/4 cups all-purpose flour
1 teaspoon salt
1 egg, well beaten
1/4 to 3/4 cup water
Sift flour and salt into a mixing bowl. Add egg; mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes, or until done to your taste. Remove with perforated spoon and let drain. Serve as a side dish with meat. Serve right away or sauté the finished spaetzle in butter until golden and sprinkle with Parmesan cheese.