Critique my menu: Christmas for 8 adults, 2 kids

[Anonymous]

Drinks: Wine (Pinot Grigio and prosecco; Pinot Noir and a red blend); beer (two varieties); sodas; still and sparkling water

Appetizers:

Boursin coated in egg/flour/panko and baked, drizzled with hot honey; crudite and crackers
Fresh, jumbo shrimp and cocktail sauce

Main course:
Honeybaked ham
Scalloped potatoes (with Gruyère)
Green bean casserole (guest contribution)
Burgundy mushrooms
Cranberry sauce
Sister Schubert yeast rolls
[Here’s where I need help; something plain/lighter? Would roasted root vegetables do?]

Dessert:
Guest contribution, as well as specialty chocolates

[Anonymous]

I'd add a salad or some roasted veggies.

[Anonymous]

Anonymous wrote:I'd add a salad or some roasted veggies.

Thanks, I like both these ideas. If it’s a salad, I’ll do greens with goat cheese, pomegranate seeds and a simple dressing. I kind of like the idea of a side of roasted vegetables, however, because then I don’t need to fuss with salad plates in addition to dinner plates and dessert plates…
-OP

[Anonymous]

Are you French? I'm French and like Boursin fine, but baked in panko and drizzled with hot honey sounds... a little try hard. Some mountain rind cheeses were designed from the get-go to be eaten warm in winter, but not Boursin, which is a modern invention of fromage frais (fresh cheese) and meant to be eaten cold.

[Anonymous]

That's a lot of different wines and beers for a medium group. You could drop one of the reds. You could also drop the burgundy mushrooms. That's more of a beef thing. Not ham.
It's all very heavy. Are those potatoes a family favorite? A salad is just another course to fill up on.
Do a plain vegetable or lighter potatoes.

[Anonymous]

The mushrooms and the cranberry sauce seem out of place to me. Could you swap for roasted carrots?

[Anonymous]

Anonymous wrote:Are you French? I'm French and like Boursin fine, but baked in panko and drizzled with hot honey sounds... a little try hard. Some mountain rind cheeses were designed from the get-go to be eaten warm in winter, but not Boursin, which is a modern invention of fromage frais (fresh cheese) and meant to be eaten cold.

It was a recipe I’ve had before at a friend’s house and loved, and I made it for Thanksgiving as well. It was a big hit with my family and my husband’s family! Why not “try hard” for the holidays? My other appetizer is simply setting out good-quality shrimp.
-OP

[Anonymous]

Anonymous wrote:The mushrooms and the cranberry sauce seem out of place to me. Could you swap for roasted carrots?

I think maybe I’ll omit the mushrooms and do the roasted vegetables instead. The cranberry sauce is kind of a must because we have these little holiday dishes that are a tradition on my mom’s side. Thank you!
-OP

[Anonymous]

Disagree on the wine comment above.

[Anonymous]

Anonymous wrote:Are you French? I'm French and like Boursin fine, but baked in panko and drizzled with hot honey sounds... a little try hard. Some mountain rind cheeses were designed from the get-go to be eaten warm in winter, but not Boursin, which is a modern invention of fromage frais (fresh cheese) and meant to be eaten cold.

Agree

[Anonymous]

Anonymous wrote:The mushrooms and the cranberry sauce seem out of place to me. Could you swap for roasted carrots?

Agree, I don't think of those sides as pairing well with a Christmas ham.

[Anonymous]

Agree the Boursin dish seems kind of weird and try hard when the rest of your menu is pretty traditional midwest Christmas fare.

[Anonymous]

NP and I think the Boursin dip sounds amazing, and I would love to try it! Googling now.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are you French? I'm French and like Boursin fine, but baked in panko and drizzled with hot honey sounds... a little try hard. Some mountain rind cheeses were designed from the get-go to be eaten warm in winter, but not Boursin, which is a modern invention of fromage frais (fresh cheese) and meant to be eaten cold.

It was a recipe I’ve had before at a friend’s house and loved, and I made it for Thanksgiving as well. It was a big hit with my family and my husband’s family! Why not “try hard” for the holidays? My other appetizer is simply setting out good-quality shrimp.
-OP

PP you replied to. Right. I didn't mean to be overly prescriptive over my country's food, BTW! Food is meant to be experimented with. If you enjoy it, that's all that matters. Your Gruyère potatoes sound delicious.

[Anonymous]

Skip the goat cheese on the salad. There’s a lot of rich, creamy dairy in the menu already.