AN ENGLISH CHRISTMAS
Serves 8
Cauliflower-Cheddar Soup
Yorkshire Pudding
Lentil and Mushroom Loaf with Savory Potato Filling
Sage and Onion Stuffing
Brussels Sprouts with Chestnuts
Cranberry Sauce
Trifle
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CAULIFLOWER-CHEDDAR SOUP
Makes 8 to 10 servings
For anyone coming in from the cold, this is a soothing treat.
2 tablespoons margarine
1 cup finely chopped onion
2 medium celery stalks, diced
4 medium potatoes, peeled and cut into ½-inch dice
1 medium head cauliflower, finely chopped
water
1 teaspoon curry powder
1 teaspoon dry mustard
1 to 1 ½ cups soymilk, or as needed
2 cups loosely packed grated Cheddar soy cheese
1 ½ cups thawed frozen peas
2 tablespoons minced fresh dill, or 2 teaspoons dried dill
1/4 teaspoon dried rosemary
salt and freshly ground pepper to taste
Heat the margarine in a large soup pot. Add the onion and celery and sautee over moderate
heat until the onion is golden. Add the potatoes, cauliflower, and enough water to barely
cover. Stir in the curry and mustard. Bring to a boil, then cover and simmer until all the
vegetables are tender, about 20 to 25 minutes. Remove from the heat.
With a slotted spoon, transfer half of the solid ingredients to the container of a food
processor. Process until smoothly pureed. Stir back into the soup pot with the remaining
soup. Add just enough milk to achieve a slightly thick consistency. Return to low heat and
bring to a gentle simmer. Sprinkle the soy cheese in a bit at a time, stirring in each batch
until thoroughly melted. Stir in the peas and dill and simmer over low heat for 10 minutes,
stirring occasionally.
Adjust the consistency with more soy milk if necessary and season to taste with salt and
pepper. Let stand several hours, then heat through before serving.
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YORKSHIRE PUDDING
Makes 8 to 10 servings
Yorkshire pudding is a simple, quick pan bread traditionally made for Christmas to catch the
drippings from roast beef. For this meal, use it to accompany the Cauliflower-Cheddar
Soup.
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 teaspoon salt
2 egg replacements, beaten
1 cup soy milk
1 cup very cold water
2 tablespoons margarine, melted
Preheat the oven to 425 degrees.
In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg
replacements. Stir together briefly, then add the soy milk and water, a bit at a time. Stir until
the batter is smooth, but don't overbeat.
Swirl the melted margarine around a shallow, 9- by 13-inch baking pan. Pour out any excess
and reserve. Pour the batter into the pan and pour any remaining margarine over the top.
Bake for 20 minutes, or until golden on top and a knife inserted into the center tests clean.
Let cool somewhat, then cut into squares to serve.
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LENTIL AND MUSHROOM LOAF WITH SAVORY
POTATO FILLING
Makes 8 to 10 servings
Meat pies are a long tradition for English Christmases, so this was devised to be not
necessarily imitative of meat but with a sort of stick-to-the ribs quality characteristic of
English foods. This flavorful loaf contains the pleasant surprise of a nicely seasoned potato
filling in the center.
1 cup raw lentils
1 tablespoon safflower oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (l/2 package) thawed frozen spinach
1 tablespoon natural soy sauce
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup ffrmly packed grated Stilton or Gruyere soy cheese
Filling
1 tablespoon safflower oil
1 cup chopped onion
1/4 cup dry bread crumbs
1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
½ teaspoon each: seasoned salt, dried thyme, and dried basil
freshly ground pepper to taste
curly parsley for garnish
Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil,
then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes.
Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the lentil mixture. Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the oil. Add the onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty.
Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife
around the edges to loosen it. Cut slices and arrange them on an oblong dish. Garnish with
parsley and serve.
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SAGE AND ONION STUFFING
Makes 8 to 10 servings
Using an infusion of sage rather than the strong-flavored leaves themselves gives this
stuffing that wonderful herbal flavor without overpowering it.
3 tablespoons fresh sage leaves, or 1 tablespoon dried
1 cup boiling water
2 ½ tablespoons safflower oil
½ pound onions, very finely chopped
4 cups fine fresh bread crumbs
1 medium Granny Smith apple, peeled, fored, and finely diced
juice of 1/2 lemon
1 teaspoon grated lemon rind
2 egg replacements, beaten
salt and freshly ground pepper
Preheat the oven to 350 degrees.
Combine the sage leaves with the boiling water. Steep for at least 15 minutes, then strain. Discard the sage and reserve the water.
Heat the oil in a large skillet. Add the onions and saute over medium heat, stirring frequently, until they are lightly browned.
In a mixing bowl, combine the onions with the bread crumbs and the remaining ingredients.
Sprinkle in the sage stock until the ingredients are evenly moistened. Transfer to an oiled,
shallow 1 ½ quart casserole dish (a round glass one works well). Bake for 35 to 40 minutes,
or until the outside is golden brown and crusty.
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BRUSSELS SPROUTS WITH CHESTNUTS
Makes 8 to 10 servings
1 pound chestnuts
1 ½ pounds Brussels sprouts
2 cups water plus 1 vegetable bouillon cube
2 ½ tablespoons margarine
2 to 3 tablespoons minced fresh parsley
salt and freshly ground pepper to taste
Preheat the oven to 375 degrees.
Cut an X into the domed side of each chestnut. Arrange on a large baking sheet. Cover with foil. Bake for 45 minutes. Remove the foil and let the chestnuts cool until they can behandled. While still warm, peel them and chop them into quarters.
Trim the Brussels sprouts and cut an X into the base, about 1/4 inch deep. Combine them in
a large, heavy saucepan with the stock or water plus bouillon cube and bring to a simmer.
Cover and simmer until they are tender but not overdone. Drain any excess liquid, then toss
with the margarine and add the chestnuts. Sprinkle in the parsley and season with salt and
pepper to taste. Transfer to a covered serving container.
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CRANBERRY SAUCE
Makes 8 to 10 servings
A simple recipe for traditional cranberry sauce -- its English character comes from the port
or sherry.
12-ounce bag fresh cranberries
½ cup firmly packed light brown sugar, or to taste
1/4 cup port or sherry, more or less to taste
Combine the ingredients in a large saucepan. Cook over low heat, covered, until the
cranberries have burst and the mixture thickens, about 20 to 25 minutes. Let cool, then
refrigerate until needed. Serve cold or at room temperature.
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TRIFLE
Makes 8 to 10 servings
After steamed puddings, trifle is the most traditional of English Christmas desserts. The cake
base uses only egg white substitutes, while the custard eliminates eggs completely.
Cake base
3 egg white substitutes
½ cup granulated sugar
1/4 cup soy milk
2 teaspoons lemon juice
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
Eggless custard
1/3 cup cornstarch
½ cup granulated sugar
2 cups soy milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
good-quality raspberry preserves
1/3 cup sweet sherry or port
1 medium pear, cored and thinly sliced
1/4 cup sliced almonds
Preheat the oven to 350 degrees.
Beat the egg white substitutess until stiff with an electric mixer. Fold in the sugar, milk, and
lemon juice and beat again. Combine the flour, baking powder, and salt in a small mixing
bowl. Sprinkle into the egg white mixture, a bit at a time, beating in each time with the
mixer until velvety smooth. Pour into a lightly oiled, 9- by 13-inch baking pan. Bake for 25
minutes, or until the top is golden and a knife inserted into the center tests clean. This cake
may be made well ahead of time; let it cool completely, then store in an airtight container or
proceed with the remaining steps.
For the custard, combine the cornstarch and sugar in a heavy saucepan. Pour in enough soy
milk to dissolve them. Whisk in the remaining milk. Place over moderate heat and bring to a
simmer, whisking almost continuously, so that the cornstarch does not lump on the bottom.
Let the mixture simmer gently, whisking frequently, until thick. Remove from the heat. Stir
in the vanilla and lemon juice. Let the custard cool to room temperature.
Before assembling the trifle, cut the cake base into 4 to 6 sections, then carefully split the
sections in half through the center so that they are half the thickness. Spread the bottom
halves with the raspberry preserves, then cover with the tops. Cut the sandwiched cake into
approximately 1- by 2-inch fingers.
Assemble the trifle in a trifle dish or a IO-inch round, preferably clear-glass casserole dish at
least 3 to 4 inches deep: half the cake fingers, sprinkled with half of the sherry or port, half
of the custard, the pear slices, the remaining cake fingers, the remaining sherry or port, the
remaining custard. Sprinkle the top with the sliced almonds and decorate with small dots of
raspberry jam, either in an irregular or regular pattern. Chill thoroughly before serving.