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

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?

Anonymous wrote:

Anonymous wrote:These look great - also interested in that Beef Wellington recipe.

Also would love any (other) ideas you have for "walk in the door and get dinner on the table" recipes for Christmas Eve. We go to early church and I think I'm going to have more people than usual this year.

Once we just did a whole bunch of appetizers and charcuterie. It was a big hit.

We make this with a charcuterie spread and maybe one other hot app. It's perfect (we do have young children).
https://www.itsalwaysautumn.com/christmas-tree-spinach-dip-breadsticks.html

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?

Anonymous wrote:We’re back to doing our annual hanukah party, called latkes and vodka this year. You’ll never guess what we serve.

I'd love an invite! Hope you have a great time. That sounds likes so much fun.

-OP

Anonymous wrote:

Anonymous wrote:I’m thinking:

Artichoke dip with vegetables and toast crackers
Shrimp cocktail

Honeybaked ham
Burgundy mushrooms
Scalloped potatoes
Green beans (steamed, just seasoned a bit with salt and pepper)
Cranberry sauce

Pecan pie
Brownies

White wine
Sparkling water, still water
Coffee with dessert

Op (and future posters who will post similar threads on Chrand NYE menus) - can you please include to whom you're serving and how many people?

My response will be different if this menu is for you, Dh, Mil + FiL (4 adults) verse 12 people of which 5 are kids or teenagers.

OP here. I wasn't asking "what should I serve," I'm nosy and want to know what y'all are serving! I might see inspiration from other menus.

Anonymous wrote:I’m thinking:

Artichoke dip with vegetables and toast crackers
Shrimp cocktail

Honeybaked ham
Burgundy mushrooms
Scalloped potatoes
Green beans (steamed, just seasoned a bit with salt and pepper)
Cranberry sauce

Pecan pie
Brownies

White wine
Sparkling water, still water
Coffee with dessert

Op (and future posters who will post similar threads on Chrand NYE menus) - can you please include to whom you're serving and how many people?

My response will be different if this menu is for you, Dh, Mil + FiL (4 adults) verse 12 people of which 5 are kids or teenagers.

We’re back to doing our annual hanukah party, called latkes and vodka this year. You’ll never guess what we serve.

Appetizer
Coconut shrimp
Mango curry dip with crudite

Salad
Chicken artichoke casserole (everyone loves this and I make ahead so no cooking on the holiday!)
Rice
Wine/Sparkling Cider

Dessert is variety of homemade Christmas cookies and chocolate cream pie

Leg of lamb

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

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

Anonymous wrote:

Anonymous wrote:These look great - also interested in that Beef Wellington recipe.

Also would love any (other) ideas you have for "walk in the door and get dinner on the table" recipes for Christmas Eve. We go to early church and I think I'm going to have more people than usual this year.

np. we always have manicotti or baked ziti on christmas eve. make ahead of time and bake when we get home. serve with a big green salad (also made ahead and dressed at last minute) and garlic bread.

Oh my gosh, I haven't had manicotti in the longest time. Thank you for the suggestion!!!

Anonymous wrote:

Anonymous wrote:Sounds yummy, OP! I like it all!

I don't have mine totally hammered out yet but here is what I am thinking.

Hors d'oeuvres
- hot crab dip
- stuffed mushroom caps
- fresh fruit skewers w/dips

Dinner
- soup (considering 1 of 3 different options: butternut squash soup or a lobster bisque or oyster stew)
- salad
- either Cornish hens or individual Beef Wellingtons (both are easily prepped ahead of time & then can be popped into the oven)
- veggie (depends on the entree)
- starch (depends on the entree)
- rolls & biscuits

Dessert
- trifle (another thing very easy to make ahead)
- vanilla ice cream with crushed peppermint topping (if I could figure out a way to serve the Chick-Fil-A peppermint shakes I would) & Christmas cookies

OP here—sounds great! May I ask for your trifle recipe? Do you have a proper trifle dish? I don’t, and I kind of hesitate to buy another Thing to Store, but I’m tempted. I love make-ahead options. I like the way you think. I’ve also made Martha’s mini-Beef Wellingtons ahead of time, and they are so great because you can even make ahead, freeze, and bake from frozen.

Oh, I hope you LOVE "my" trifle recipe. It is Nigella Lawson's. I literally stumbled on the recipe when reading Parade magazine (comes with the Post). It is a winner! Here is the link. Be sure to make this recipe at least 2-3 days before serving if you can. All the flavors need time to meld.

I make one switch - I use lady fingers, not pound cake. I think the pound cake is more traditional but the people in my family seem to prefer the lady fingers. FYI that the pistachio nuts are the only thing that I sometimes have trouble finding.

I cannot remember where I got my trifle dish. The bowl part actually looks a lot like the picture and I think it came from a plant store of all places. I remember that it was less than $10, which is crazy cheap. I think any cut glass or clear bowl would work well.

And I completely agree with you about the Beef Wellingtons. They are so easy to prep ahead of time and the presentation is so opulent ... yet they are pretty much a breeze to make!

https://parade.com/28354/nigellalawson/the-boozy-british-trifle/

Anonymous wrote:Ooh! Ooh! Ooh! NP here who would love the beef Wellington recipe, please.

Also, tell me more about those peppermint shakes! I would buy on 12/24, bring home and put in freezer if they are that good. Are they available now for a taste test?

+1. I would like the recipe for the individual beef Wellingtons, too! I have made a variety of main dishes for Christmas, including lasagna, turkey, ham, beef tenderloin, pork tenderloin, prime rib...leaning towards beef this year, probably with an option of ham or turkey. Typically have vegetable sides like asparagus, Brussels sprouts, roasted vegetables, mashed potatoes.