What is your Christmas menu?

[Anonymous]

I'm in need of inspiration. I'm just not feeling it this year--what are your sides?

So far:
Broiled scallops and shrimp
Ham
Broccoli/cauliflower with cheese sauce possibly
Need ideas for the starch--maybe egg noodles or scalloped potatoes but I only have golds and that would necessitate a trip to the store I don't want to make.
Rolls

Dessert is a buche and tray of pastries/cookies

[Anonymous]

Our menu is going to be similar (ham and seafood) - doing a mac and cheese and wilted lettuce salad, plus a few other things.
Goes with the ham and more importantly everyone coming adores them. Mac is alao really good as leftovers. With ham.
If I had more guests and needed a larger menu I might add some kind of corn pudding / corn casserole type thing.

[Anonymous]

I think we are making lasagne.

[Anonymous]

Artichoke dip with crackers and crudite
Shrimp with homemade cocktail sauce

Honeybaked ham
Scalloped potatoes
Cranberry sauce (family request)
Burgundy mushrooms
Winter salad
Green bean casserole (family request)
Corn casserole (family request)
Parker House rolls

Pumpkin pie, apple pie, brownies and probably some assorted chocolates or treats from the neighbors

[Anonymous]

Crackers with manchego and quince paste
Relish tray: pickles, olives, beets, cheese-stuffed peppers
Pasties (meat and vegetarian)
Red cabbage and apples
Green salad
Cookies, mini mince pies, and fruitcake for dessert

[Anonymous]

Can I get the recipe for the red cabbage and apples?

[Anonymous]

Beef Wellington
Mashed Potatoes
Broccoli Mac and cheese
Lemon Arugula Pinenut Salad
Bûche De Noël

It's a little heavy on carbs, but had a bunch of cheese I needed to use up.

[Anonymous]

Anonymous wrote:Can I get the recipe for the red cabbage and apples?

Not PP, but I love red cabbage. Here is the NYT recipe:

1large red cabbage, 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips
2tablespoons canola oil
1small onion, thinly sliced
2tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About ⅓ cup balsamic vinegar
¼teaspoon ground allspice
Salt
freshly ground pepper to taste

Step 1
Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

Step 2
Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

TIP
Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

[Anonymous]

Christmas Eve: cassoulet (I use the kit from D'Artagnan). Red wine. Homemade bread.

Christmas: prime rib (ordered from costco), creamed spinach, mashed potatoes and gravy, yorkshire pudding. Pecan pie. Champagne cocktails and red wine.

[Anonymous]

The same as it was on this thread from a few days ago.https://www.dcurbanmom.com/jforum/posts/list/1174152.page

[Anonymous]

Chinese food or dim sum.

[Anonymous]

Christmas Eve — jambalaya

Christmas Day — prime rib, mashed potatoes, Brussels sprouts

It’s just three of us, so we’re keeping it simple this year.

[Anonymous]

Funny, I’m not feeling it either. But our menu is pretty traditional.

Christmas eve is usually Italian, but pp’s jambalaya is inspiring me. That sounds like an amazing tradition to start.

Apps - shrimp and charcuterie
Dinner - boneless roast, garlic mashed potatoes, spinach, butternut squash, fresh roll, mushroom gravy.
Dessert - cranberry apple pie, Christmas cookies, chocolate pomegranate clusters, and maybe a buche de noel if I can motivate to make it tomorrow.

[Anonymous]

OP here--I finally figured it out:

savory pumpkin gratin
and I'm oven-roasting the potatoes.

Not a bad menu. Thanks all. I did find that other thread and felt like a doofus.

[Anonymous]

Anonymous wrote:I think we are making lasagne.

Same! I made the ragu sauce and the bechemal. It is so good but time consuming! I only make it at Christmas. Plus a simple green salad