3 British Recipes for Christmas Dinner

The following recipes are based on the traditional English Christmas dinner. Christmas dinner in England is the basis for the American Thanksgiving dinner menu, though there are many variations between the two in modern times. These recipes are only one option, but represent several traditional English Christmas dinner recipes. In addition to the recipes listed, you can serve boiled potatoes, pigs in a blanket and stuffing, to enhance the experience of "Christmas Dinner in England."

Roast Pheasant

Any small game bird may be substituted, as long as they are of comparable size. If you are force to use larger birds, double the dry rub amounts. If you are serving more than 6 guests, add an additional ½ T of each spice and 1 T of each sugar for every extra bird.

6 pheasant, innards removed

½ Cup butter or margarine, melted

2 Tablespoon each: cinnamon, garlic salt, onion powder, Mrs. Dash Original

4 T granulated sugar

4 T light brown sugar

Brush cleaned birds liberally with butter. Combine all dry ingredients in a bowl. Rub onto each bird, one handful at a time, until fully coated. Place birds on greased cookie sheet. Cover loosely with foil and bake at 450°F for 1 hour.

Brussels Sprouts

If you don't like these, chances are you had them when they were not cooked properly. If they are undercooked, they have a sharp, bitter taste which is eliminated and turns to a buttery sweetness with additional cooking time.

2 Quart boiling water

16 ounces fresh Brussels sprouts, cleaned

1 Tablespoon each: white vinegar, salt, granulated sugar

Add dry ingredients to a pot and add water, stirring to dissolve. Bring water to a rolling boil on high heat. Add sprouts, slowly. Boil 10-15 minutes, or until a larger sprout cuts in half with very little snap.

Mincemeat Tart

These pies stopped containing actual meat around the 17^th century. When made with a pastry crust containing only vegetable oil or vegetable shortening, the dish is now suitable for vegans.

1 pastry crust

2 small apples, peeled and cored

½ C granulated sugar

¼ C each: water, raisins, currants, figs and/or dates, walnuts (optional), vegetable shortening (softened or melted)

1 teaspoon each: cinnamon, ground cloves, all spice, ginger, salt

½ tsp nutmeg

Blend fruits, water, shortening and dry ingredients in food processor until chopped and well mixed. Spread into pie crust. Bake at 350°F for 30-45 minutes.