On the Third Day Before Christmas

Part of the fun of the holidays for me is figuring out what food to make. It’s like a puzzle. Does this meat pair nicely with that side dish… and will this guest like it or not? When all the pieces of the puzzle fit together it’s fabulous!

I’m not afraid to take chances with a recipe, to try something new, or to give up on an old tradition that doesn’t work (Aunt Alice’s jiggly jello salad does NOT have to be on the menu if she’s no longer on this earth!). But I’m always concerned about the guests – after all, entertaining is all about the guests having a good time and enjoying the holiday, dinner, whatever event it may be. 

One time when we were planning a dinner for a group of friends, Susan mentioned she was allergic to walnuts. What she didn’t know was that one of the items on the menu was a Waldorf salad which included walnuts. So I just made up a new salad for her and labeled it “Dorf” salad. She loved it and we laugh about it to this day. 

For the Third Day Before Christmas recipes, let’s start with something traditional. Since we are serving rib roast for Christmas dinner, Yorkshire pudding is a natural accompaniment. 

Roast beef and Yorkshire pudding have been on the menu for traditional Christmas dinner in Great Britain for centuries. When wheat flour came into common use for making cakes and puddings, cooks in the north of England devised a way of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. It was originally called “dripping pudding” back in the 1700’s.

One of the best known English cooking writers of the eighteenth century, Hannah Glasse, published one of the earliest editions of this recipe in her best-selling book, The Art of Cookery Made Plain and Easy; Which far exceeds any Thing of the Kind yet published, …. In the 1747 edition, Glasse (a native of Yorkshire) published her own recipe for dripping pudding which she titled “Yorkshire Pudding.” And the name stuck. 

While I don’t have Hannah Glasse’s original book in print, I do have several other “old” cookery books from my friend Gill who lives in Gloucestershire, England. Thought you might enjoy seeing these old recipes and book covers. Priceless to me!












Yorkshire Pudding
Yields 12
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  1. 3 large eggs
  2. 3/4 cup whole milk
  3. 3/4 cup all purpose flour
  4. 3/4 teaspoon kosher salt
  5. 1/4 cup melted butter, olive oil or rendered beef or pork fat
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, whisk eggs together with milk, flour and salt. Do not over mix.
  3. Allow batter to rest 30 minutes at room temperature.
  4. Coat each cup of the 12-cup muffin tin with butter and transfer to the oven to heat (5-8 minutes).
  5. Divide the batter equally to fill each cup about halfway.
  6. Return filled muffin tin to the oven for 10-12 minutes or until the puddings are golden brown and crisp.
  7. Serve immediately.
  1. Leftovers are great the next morning filled with scrambled eggs. We rarely have leftovers of these, but just in case you do.
Adapted from NY Times Cooking
Adapted from NY Times Cooking
Christina's Food And Travel https://christinasfoodandtravel.com/
My husband is a meat and potatoes guy, so I have to include potatoes in the menu. This is a somewhat untraditional potato dish to go along with the roast dinner. They do look festive sitting next to the roast, like little trees. Worth a try!



Potato Stacks

Yields 4

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  • 8-10 red potatoes cut into 1/16 inch slices (can use gold potatoes if you like them better)
  • 3 teaspoons butter
  • 2 teaspoons Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme leaves
  • salt, freshly ground pepper


  1. Preheat oven to 350 degrees.
  2. Melt butter and use a small portion to butter a muffin tin.
  3. Cut potatoes into thin slices. Use a mandolin if you have one to make thinner slices.
  4. Place sliced potatoes into a large mixing bowl.
  5. Add the rest of the butter, Parmesan cheese and spices to the potatoes.
  6. Toss the mixture to evenly coat potatoes.
  7. Layer the potatoes into stacks and place them in each of the muffin cups.
  8. Sprinkle salt and pepper on top.
  9. Put muffin tin in the oven and bake for 55-60 minutes or until the edges are golden brown and the center is tender.
  10. Once done, remove from oven, let cool for about 5 minutes.
  11. Garnish with Parmesan cheese, thyme, or rosemary.


These potatoes are similar to hasselback potatoes, only standing up.


Calories: 1488 cal
Carbohydrates: 310 g
Fat: 16 g
Sodium: 604 g
Cholesterol: 35 g
Protein: 39 g
Fiber: 34 g
On the Second Day Before Christmas I’ll be featuring the salad recipe. It’s quick and simple, a perfect additional piece to the puzzle. 

1 thought on “On the Third Day Before Christmas”

  1. Pingback: You’ll Be Bowled Over With This Popover Bread – Christina's Food And Travel

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