Christmas/holiday menu ideas

[Anonymous]

We always have:

London Broil
twice baked potatoes
glazed carrots
corn (for the kiddos)
tossed salad
popovers
cheesecake for dessert

[Anonymous]

Too soon, too soon!

[Anonymous]

Anonymous wrote:Too soon, too soon!

…says you, says you! If you’re not interested in this topic right now, don’t click on it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Too soon, too soon!

…says you, says you! If you’re not interested in this topic right now, don’t click on it.

Just joking. Still dealing with tupperwares of mashed potatoes and cranberry sauce. It feels daunting to think Xmas already!

But I love cooking and eating and feeding my people, so I click! 😊

[Anonymous]

Also- the individual beef Wellingtons sound great- recipe?

[Anonymous]

Anonymous wrote:Since it will only be me this year, I may make chicken marsala with a salad. Maybe wine too, depending on my mood.

I love chicken marsala, great idea!

[Anonymous]

I love chicken marsala too. PP, I hope you are ok being alone on xmas. I see you. Hugs.

For the last 10 years or so, we have had boneless leg of lamb, greek salad, and garlic mashed potatoes with a red wine gravy.

Dessert varies. Gotta think of a good one!

Great thread OP.

[Anonymous]

Jew here.
Chinese food.
But I love all of the suggestions here and may mix it up.
So adding vodka to this Friday’s Shabbanukah dinner.

[Anonymous]

Anonymous wrote:Also- the individual beef Wellingtons sound great- recipe?

https://www.marthastewart.com/1095145/mini-beef-wellingtons

[Anonymous]

Anonymous wrote:Jew here.
Chinese food.
But I love all of the suggestions here and may mix it up.
So adding vodka to this Friday’s Shabbanukah dinner.

We will be adding in Chinese a day or two after Christmas. I love it so much and get alllll the appetizers. Enjoy!

[Anonymous]

Three adults (Mom, dad, grandma) and two teen boys. We eat fairly early b/c grandma needs to be back on the road before dark (boys have a second helping later).

Appetizers / lunch - cheese tray, veggie tray, shrimp cocktail, meatballs in a crockpot with that chili sauce / jelly glaze (my boys love it), ham sliders

Dinner:
Salad, haven't decided what kind yet
Venison backstrap if we get lucky the next few weeks, otherwise prime rib. Mushroom cream sauce with either.
Scalloped potatoes
Roasted brussel sprouts
Bread

Dessert: creme brulee and chocolate pots de creme, with fresh fruit

[Anonymous]

Anonymous wrote:A Christmas Roasted Goose!
Goose gravies (one pan drippings, one Port Cherry)
Mashed potatoes
Salad
Roasted Root Veggies
Corn
spinach casserole
Homemade rolls and jams/jellies

Dessert TBD, maybe falling chocolate cakes with raspberry coulis?

That sounds like the perfect Christmas dinner! Personally, I don't have the experience or the talent to cook a goose, but more power to you if you do. Chocolate (souffle-like?) cakes with raspberry coulis sounds absolutely delicious for dessert!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Jew here.
Chinese food.
But I love all of the suggestions here and may mix it up.
So adding vodka to this Friday’s Shabbanukah dinner.

We will be adding in Chinese a day or two after Christmas. I love it so much and get alllll the appetizers. Enjoy!

Normally I do a big Christmas dinner because I’m home all day anyway to cook and Christmas Eve is so hectic already but kind of love the idea of doing Christmas Eve Chinese feast and pie and then normal Christmas dinner

[Anonymous]

Anonymous wrote:

Anonymous wrote:A Christmas Roasted Goose!
Goose gravies (one pan drippings, one Port Cherry)
Mashed potatoes
Salad
Roasted Root Veggies
Corn
spinach casserole
Homemade rolls and jams/jellies

Dessert TBD, maybe falling chocolate cakes with raspberry coulis?

That sounds like the perfect Christmas dinner! Personally, I don't have the experience or the talent to cook a goose, but more power to you if you do. Chocolate (souffle-like?) cakes with raspberry coulis sounds absolutely delicious for dessert!

I use Ina Garten's duck recipe - slit the skin, poach in chicken broth to release the fat; let sit, then roast. It's really so easy. I even poaach t he night before. The meat cooks in poaching, so the roasting is just to crisp up the skin. It's a lot less stressful when you're not worried about it being "done".

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Shrimp cocktail
Spinach dip with pita chips

Prime rib with horseradish sauce
Smoked scalloped potato gratin
Roasted Brussels sprouts or broccolini
Sautéed mushrooms
Fruit skewers for the kids

Burnt almond torte from Prantl’s

Lots of wine

For the win! Do they ship or are you (or someone who loves you) local?
Also, what's smoked scalloped potato gratin?

Goldbelly ships it! SO GOOD.

For the potatoes I use this NYT recipe where you shingle the scalloped potatoes on a sheet pan. Then I put it in the smoker outside, finish in the oven to get the top crispy.

https://cooking.nytimes.com/recipes/1020921-scalloped-potato-gratin

Prantl’s Almond Torte is part of every big family celebration.
Also adding the smoked potatoes to my list (maybe Easter).