friederike's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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The Essential Christmas Cookbook
By Wendy Stephen
Thunder Bay Press (CA) - 2003
Braised Fennel : page 146
Easy and delicious side dish you could serve any time of the year.
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Chicken Liver and Grand Marnier Pâté : page 18
Oh my, this was delicious. Of course you shouldn’t make this on the day you’re planning to serve it. And I was surprised how little chicken livers cost me.
Edited to add:
Try to use a bowl or container not higher than a 3-4 cm, otherwise you'll end up with too little surface area to spread out the oranges and jelly.
When I fried the livers they lost a lot of juices. I tried to catch the juices so that the liver would continue to fry, not cook, and kept the juices to add them later again. Don't worry that the pate could become too moist/liquid if you add all the juices, it won't - I added only half of the juices and the pate could have been slightly softer/moister.
Served on Christmas Day 2006 and Easter Sunday 2011
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Minted Peas : page 147
Easy and quick side dish you could serve any time of the year.
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Prawn Cocktails : page 49
Very delicious, although, as far as I remember, it was quite a standard prawn cocktail, nothing unexpected about it.
Served on Christmas Day 2007
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Red Wine Sauce : page 120
2 tbsp gravy wasn’t enough to produce a smooth mixture with the flour, and 560ml of broth was far too much liquid to add (of wine there can never be enough). These difficulties aside, it was a lovely sauce, that seems to go well with nearly anything.
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Proportions didn’t work properly here. You could easily double the amount of stuffing (after all, that’s what a roasted bird is all about, isn’t it?), and we needed to roast it considerably longer than indicated, as a consequence of which the bacon strips dried out – either replace them after a while or brush the chicken with gravy to prevent the chicken breast from drying out. Nevertheless, it was a delicious meal and a cheap alternative to the other recipes, making it an ideal dish for regular Sunday lunches.
We made Red Wine Sauce to go with it.
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Smoked Trout Dip / Forellenmousse : page 31
Very delicious, great idea for guests (christmas or not, doesn't matter). I've also made the version from another cookbook of mine, Brigitte - Unsere besten Menüs, and I think I prefer that version.
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