What do you eat at Christmas dinner? (13 Terrific Choices)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, what do you eat at Christmas dinner? We will discuss all the reasonable and popular options that you can eat at Christmas dinner including vegetable, and meat varieties, and recipes.
What do you eat at Christmas dinner?
You can eat roasted vegetables, red or white meat, pate, and soup for Christmas dinner.
Popular desserts that you can eat at Christmas dinner are Christmas pudding, Christmas cake, and Yorkshire pudding.
There are many options you can choose to prepare and eat for Christmas dinner. Meat-based items include turkey, smoked salmon, ham, prawns and roast chicken, beef, and lamb. Other unconventional meats include roast duck pheasant, bacon, prime rib roast, and duck liver pate.
Make prawn cocktails and soup to serve with your Christmas dinner. You can make smoked salmon with horseradish crème fraîche & beetroot, Gravadlax with celeriac & fennel salad.
Other salmon options for you are pastrami-cured salmon, smoked salmon pâté with brioche buns. Also make your favorite sauces that can include either one or more options from crispy onion and bread sauce, cranberry sauce, or simple gravy.
To keep turkey meat as a crucial Christmas option, stuff and roast with shallots and serve with pancetta. You could also make a brined roast turkey or a cider roast turkey.
What are the roasted options to consider for your Christmas dinner?
Roast Potatoes
Roast Potatoes are among the best comfort foods to serve at Christmas. Roast potatoes are versatile, easy to cook and make an excellent vegetarian dish for Christmas.
You can make simple roast potatoes in your oven or microwave and season with sea salt, olive oil, black pepper, or rosemary. You can try some delicious recipes such as garlic roast potatoes.
Roast beef
Beef is the preferred meat to eat at Christmas. Roast beef also comes with a seasoning of thyme and mustard and goes well with garlic, gravy and, olive oil.
Roast Chicken
Roast Chicken is yet another delectable thing to eat at Christmas dinner. For people who prefer tender, white meat on Christmas Eve, you can make roast Chicken by incorporating butter, garlic, lemon, and a generous helping of your favorite gravy.
You can also try out roast sweet potatoes, roast lamb, nut roast, and roast ham.
What are the vegetables to eat at Christmas dinner?
You can eat roast potatoes, carrots, parsnip, Brussel sprout, Broccoli sauce, Cauliflower cheese, sweet potatoes, spinach, kale, and avocado.
- Glazed Carrots
To make carrots, steam the carrots for 5-7 minutes and add caraway seeds, butter, and honey to serve.
- Brussel Sprouts
Blanch your peeled and trimmed Brussel sprouts. Fry pancetta in olive oil and add the Brussel sprouts. Chop some chestnuts and add lemon zest to it.
Season with black pepper and salt and serve.
- Spinach
You can make creamed spinach or a Christmas dip. Creamed spinach is a delicacy and one of the popular options to serve at the Christmas table.
- Kale
Kale is a nutritious and versatile vegetable to put at the Christmas dinner. You can try making either Crispy Christmas kale, kale pomegranate salad with goat cheese, or a Christmas Wreath salad.
- Avocado
Make either an exciting salad or toast in the shape of a Christmas tree or keep it simple and make good old guacamole.
What should you serve for dessert at Christmas dinner?
The ideal Christmas dinner is either Christmas pudding, cake, trifle, or Yorkshire pudding.
Yorkshire pudding
Yorkshire pudding is made by preparing a batter with eggs, flour, and milk. Make sure to whisk all the ingredients and bake in the oven after you grease your pan with oil or goose fat.
Bake the pudding for 30 minutes or until it turns golden brown.
Christmas Pudding
Christmas Pudding is a lightly-steamed fruitcake that is baked like a regular cake. The fruit cake is baked with flour, eggs, and milk and served with nuts, spices, custard, and ice cream.
The ingredients added to Christmas pudding are usually, raisins, currants, brown sugar, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk, and brandy. It is often made 2 months ahead of Christmas time and fed with an alcohol-based drink such as brandy, whisky, or rum.
Trifles
Trifle is an exciting deviation of custard that is enriched with custard. The jelly added to your custard is made with raspberry and clotted cream. You can make any delightful version of trifle such as retro trifle, chocolate orange trifle, chocolate brownie trifle, or eggnog trifle.
Conclusion
In this brief guide, we answered the question, what do you eat at Christmas dinner? We discussed all the reasonable and popular options that you can eat at Christmas dinner including vegetable, and meat varieties, and recipes.
