Comments on: Recycling Holiday Fare – What do you do with leftovers?

By: Rose

Rose — Wed, 14 Nov 2007 01:08:07 +0000

holiday left-overs? we just freeze/reheat them… sometimes, the taste gets better and better, as if the flavors blend better over time.

By: bohemyo

bohemyo — Fri, 05 Jan 2007 02:59:01 +0000

ever tried lechon spaghetti? this is what i did to the leftover lechon at my parents’ house. just as good as the traditional ground meat sauce. the guests never had any idea what it was they were gorging on, hehe. on second thought, that dish would have been more expensive, considering the meat used in it.

By: DivineG.

DivineG. — Fri, 05 Jan 2007 01:11:43 +0000

Noche buena, we had nido soup, pancit sotanghon guisado, honey baked ham, lomi-lomi, ambrosia, champagne and sparkling apple cider. Christmas day very late lunch to early dinner, we had lechon, halabos na hipon, grilled catfish, sinigang na hipon and salmon belly, cucumber salad, mango salad and sliced green mangoes with bagoong as sawsawan, pancit malabon, apple pie a la mode , very sweet tangerine and cascaron. All of these was cooked by my sister except for the cascaron which was made by my cousin. All these food for only 8 people. so we had lots of left-overs. Thanks to the foodsaver, and lots of disposable plastic containers we froze the foods so that we could just re-heat whatever we wanted to eat. Thaw them out first before re-heating and it still tastes as if it was newly cooked. The ham which was already pre-sliced when bought, we just used pineapple preserve and mayonnaise to make our own sandwiches. We cooked lechon paksiw but we still have some in the freezer. This time we just drank pop.

By: millet

millet — Sat, 30 Dec 2006 01:32:20 +0000

a favorite in my home is nilagang lechon–remove excess fat, cut up meat and skin into pieces, add bony parts, boil together with whole peppercorns, chopped tomatoes, onions, scallions. simmer slowly for a long time until very tender and the skin is soft and wrinkly. skim off the fat on the surface of the soup, add some potatoes, carrots, cabbage or pechay, kentucky beans..whatever you ahve on hand, and simmer till done.

my kids slice up the leftover cheese, zap them in the microwave for a few seconds, and twirl the gooey mess on their forks and eat away. zapped queso de bola is yummy..if you zap it long enough, some parts of it become caramelized, and it’s a real treat.

fresh fruit are cut up and made into a fresh fruit salad -it’s wonderful with a squeeze of fresh dalandan juice. roast chicken or turkey we make into potpies. soups, hash and omelets are the usual ways we recycle leftovers into super dishes. very often we intentionally make a lot of a dish so we would leftovers to recycle.

By: lee

lee — Fri, 29 Dec 2006 14:19:45 +0000

i really don’t know where to put this comment. My wife and I had a vacation in a resort in Siaton, Negros Oriental and on our way back home to Bacolod had a one night stay at Dumaguete. The strongest thought in my mind and my belly was finding budbud kabog. And I found it early the next day at the public market in a “painitan.” I swear I can eat six in a row! I took home some budbud kabog back to Bacolod and as I’m nearing the end of this comment the next thing i will do is pop one more kabog in my mouth (and I just came from a wedding party).

By: timmy

timmy — Thu, 28 Dec 2006 08:59:20 +0000

Let’s have a leftover party! the objective is to bring the most burgis leftover. woe to the one who is so defensive as to cook up a new dish!

By: asunta

asunta — Thu, 28 Dec 2006 08:49:00 +0000

So that we dont have leftovers which my husband ends up consuming and packing on the pounds, I make sure that each guest goes home with a doggie bag. If I do have, I use the lamb chops in lentils. Steak is made into sandwiches, turkey made into soup. Apples are tossed into the salad and sandwiches.

By: tulip

tulip — Thu, 28 Dec 2006 08:26:36 +0000

Recycling leftovers from Christmas is my family’s secret why we celebrate New Year more bountiful. Ham is made as filling of buns/rolls or pate. When we make a meat pate, even leftover beef/pork and wine are added. We make pate out of seafoods too. Breads are made into pudding or breadcrumbs which we use to serve tempuras as cocktails or thickening agent. Lechon turned to paksiw or fried and added as toppings of noodles. Ham bones are used to make stocks-which will be used to make soups,sauces or Callos. Roast beef turned to salpicao. Leftover roast ducks are just reheated in the oven and served with a sauce made with port, wine, brandy etc in pita bread. Queso de bola is used to make pimiento spread or cheese dips for nachos. Cold cuts are chopped or grinded and added into sauces and can be freezed, we use to make pasta dishes. Fruits are made into pies/crumbles, jams, and fresh juices. We love coating pears with chocolate and drizzling it with a syrup made of leftover wine, sugar, cinnamon and orange rind. With dried fruits and nuts, we glaze it and make fruit cakes that last for few months stored in the freezer.

By: Pia

Pia — Thu, 28 Dec 2006 07:43:30 +0000

Office potlucks with each of us bringing something that was served during the holidays :)

By: Mel Dizon

Mel Dizon — Thu, 28 Dec 2006 07:20:16 +0000

With excess apples and pears and leftover red wine make fruit compote. Peel, core and quarter. Submerge in red wine and white sugar at 2:1 ratio. Boil. Its done when the liquid is reduced to half. Cool down before serving. It gets better as it ages in the fridge.