What to serve with Christmas dinner?
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 article, we will answer the question “What to serve with Christmas dinner?”, and what to serve with Christmas ham?
What to serve with Christmas dinner?
Christmas morning ideas
Made Middle-Eastern-inspired twisted spiced bread and smeared it with honey and tahini butter sauce. Other options for Christmas breakfast include gingerbread pancakes, and mushroom brunch, Brioche breakfast baked with crispy bacon.
Christmas dinner ideas
Starters: Perfect pâté, parfait & pickles
Pâté, parfait & pickles are easy-to-make starters that can be prepared in advance and stored in the fridge. They can be served with toasts, oatcakes, and crackers. Homemade fig chutney is another mouthwatering side dish idea.
Other options for Christmas dinner starters include port and chicken liver pâté, chicken liver pâté, faux grass with toast & pickles, duck and pork terrine with cranberries & pistachios.
Prawn cocktails
The prawn cocktail is packed with flavors. The added Cajun spices add a zing to this classic Christmas starter. Other starter cocktail ideas include rainbow prawn cocktails, prawn cocktail squares, and prawn cocktail cups.
Smoked salmon
The canapé classic of salmon & herb blinis requires only 4 ingredients to make and is an incredibly delicious made-ahead Christmas starter.
Other ways to serve smoked salmon as a Christmas starter are Smoked salmon with horseradish crème fraîche & beetroot, Smoked salmon pâté with tear & share brioche buns, Gravadlax with celeriac & fennel salad, Pastrami-cured salmon.
Christmas soup
A warm bowl on a cozy Christmas eve sounds almost ethereal. The best soup bowls that are a must-try for this Christmas include Celeriac, hazelnut & truffle soup, Mushroom soup, Chestnut, bacon & parsnip soup, Cauliflower soup.
Traditional turkey ideas
Turkey is the heart of Christmas dinner. Nothing matches the deliciousness of the classic roast turkey served with a rich red wine gravy. Stuff the turkey skin with pancetta to add a salty flavor and make the meat juicier.
For catering to a small crowd, you can go with a turkey crown instead of a whole turkey. If the idea of serving turkey on Christmas does not appeal to you, you can opt for roast beef with Yorkshire puddings.
Some of the best recipes for making a turkey on Christmas are Perfect pancetta & roast shallot-stuffed turkey, Brined roast turkey crown, and Cider roast turkey.
Side dishes and trimmings
The centerpiece is incomplete without an eye-catching and mouthwatering side dish such as brussels sprouts, parsnips, carrots, and potatoes, etc.
Some of the best side dishes and trimmings for Christmas are Brussels with chestnuts & sage, Chunky roast potatoes, Honey-roast carrots, Crisp honey mustard parsnips, Christmas spiced red cabbage, Bacon, sausage & prune rolls, and Caramelized shallot mash.
Sauces
You cannot serve your Christmas dinner or a Sunday roast without an appropriate sauce. A tasty sauce adds an oomph to the overall Christmas dinner table menu.
Some of the top-tier sauce ideas for this Christmas include Crispy onion & bread sauce, Port & cranberry sauce with juniper, Make-ahead gravy, and Simple cranberry sauce.
Christmas dessert ideas
Christmas pudding
No one can deny the supremacy of a luxurious Christmas pudding served with rich and delicious brandy butter. In addition to this classic Christmas dessert, you can also try Classic Christmas pudding, Vegan Christmas pudding, Christmas sticky toffee pudding, and Lighter Christmas pudding.
Christmas trifles
Trifles are the classic and indulgent Chritsmas dessert options. Some of the other options include Retro trifle, Chocolate orange trifle, Chocolate brownie trifle, and Eggnog trifle.
Christmas drink ideas
A bottle of fizz or a glass of fresh fruit juice is a must-have for the Christmas dinner table. Your options are Amaretto fizz, Bellini, Cranberry, fresh pear & cinnamon bubbles, Easy mulled wine, Raspberry champagne cocktail, and Non-alcoholic mulled wine.
What do you eat with Christmas ham?
Following are some of the best side dishes that best compliment the sweet and sour flavor of ham. From traditional to gourmet-like dishes, we have covered everything that you may need.
Mashed potatoes
Something bland yet creamy to compliment the salty and strong-flavored ham? Opt for mashed potatoes. Extra cream and garlic on the side add to the burst of flavors.
Scalloped potatoes
This cheesy and creamy delight is made with a layer of thinly sliced red or gold potatoes and a layer of a hearty sauce made with onion, mustard, and nutmeg, and cheese is a treat for Christmas. It looks difficult to make from the description but the process is quite simple.
Sweet potato casserole
The combination of sweet and sour in this casserole is what makes you crave more of it. Creamy sweet potatoes with a crunchy butter pecan topping sound like a perfect pick for Christmas.
Conclusion
In this article, we answered the question “What to serve with Christmas dinner?”, and what to serve with Christmas ham?
