Anonymous wrote:I would make stuffed shells, garlic bread, salad and pumpkin roll. All is make ahead. So your clean up is done before guests arrive. And it’s not that hard.

This is actually my Christmas dinner menu - it’s my kids’ favorite. And my spouse just asked me to make it for a family party (35 people) a few days before Christmas - they really love my stuffed shells.

I feel like everyone would love this, too.

Anonymous wrote:

Anonymous wrote:
Quite a few salmon enthusiasts on here. I make at home as a healthful eating choice but would never order as an indulgence. I would make certain your guests are firmly in the love salmon dept.
I think the burrata dish with grilled/baked Italian sausage (Costco ones are great.). Rapini or sautéed chard or mustard greens and a salad. Serve biscotti and affogato/gelato for dessert.
Or spinach enchiladas(get your corn tortillas at Mexican market or tortilleria so fresh) with green sauce and carne asada sliced in thin strips ( can find pre-marinated.) Salad with pepitas and thinly sliced radish, toss with a lime cilantro dressing thinned with a vinaigrette. Dessert: churros with dipping chocolate or Mexican hot chocolate.

Salmon is considered an indulgence by many, that is why you see it on the majority of fine dining menus. It is a very approachable fish. OP, please do not serve sausages from Costco with burrata on top. This is the dish that 25 year olds serve at their dinner parties as a stab at sophistication.

Salmon was a luxury item 25 years ago. Today it's a basic pantry staple. So many people on diets or watching their health and fitness pretty much alternate between salmon and boneless chicken in endless rotations. We eat frozen salmon slices from WF all the time as it's an affordable fish protein but I have to ration it to once every two weeks because we were risking getting tired of salmon, and when you're tired of salmon you most definitely do not want salmon.

OP, what about a big pot of chicken marengo (or any kind of French chicken in white wine, ideally with lots of mushrooms and tomatoes). Easy (better for flavor development) to make in advance, reheat to a simmer before serving, serve with rice or potatoes and crusty bread and a salad.

Any kind of fish is a risk. A lot of people don't like fish so I would be reluctant to serve it as the single choice unless I knew my diners pretty well.

For winter to really go off script from the more formal meals that are probably coming in a lot of people's lives, what about a chili bar. I've done this before and it's all done before anyone walks in and really nothing to do when people arrive. Make 2 types of chili ahead of time...a more traditional one and a white chicken one. Freeze some for your family ahead of time or after the dinner party. Serve with a toppings bar and crusty bread. Good if there are kids eating too.

Anonymous wrote:I would give *some* thought re: making it as safe as possible (flu/covid/cold .. getting sick right before the holidays). You don't have to mention you have it on your mind, but I would offer individual plates of hors d'oeuvres. Avoid sharing serving utensils. Plated would be safer than buffet. Just think ahead re: what will be touched, breathed-on. And personal space.

Just STFU. It's 2023. lets move on...

Anonymous wrote:
Quite a few salmon enthusiasts on here. I make at home as a healthful eating choice but would never order as an indulgence. I would make certain your guests are firmly in the love salmon dept.
I think the burrata dish with grilled/baked Italian sausage (Costco ones are great.). Rapini or sautéed chard or mustard greens and a salad. Serve biscotti and affogato/gelato for dessert.
Or spinach enchiladas(get your corn tortillas at Mexican market or tortilleria so fresh) with green sauce and carne asada sliced in thin strips ( can find pre-marinated.) Salad with pepitas and thinly sliced radish, toss with a lime cilantro dressing thinned with a vinaigrette. Dessert: churros with dipping chocolate or Mexican hot chocolate.

Salmon is considered an indulgence by many, that is why you see it on the majority of fine dining menus. It is a very approachable fish. OP, please do not serve sausages from Costco with burrata on top. This is the dish that 25 year olds serve at their dinner parties as a stab at sophistication.