Anonymous
Post 12/10/2025 09:01     Subject: Christmas Menu
We do the following almost every year. We have a PC and usually serve about 35 adults plus their children.

Baked Brie en Croute
Cocktail meatballs
Charcuterie boards
Spinach and Ricotta tear and share
Deviled Eggs
Maple Bourbon Candied Nuts


Ham
Romaine Salad with Oranges, Pomegranate and Radish
Potato au Gratin
Bourbon Glazed Carrots
Green Beans Almondine
Vidalia Onion Soufflee
Spinach Soufflee
Cranberry Relish with Candied Orange Peel
Macaroni and Cheese

Sour cream and Chive Rolls
Butter Rolls


Millionaire Shortbread
Linzer Cookies
Spritz Cookies
Spiced Pecan Bars
Bûche de Noël
Fruitcake (Oma's recipe, has been prepared many weeks ago)

Drinks:
Champagne (this will be the most served)
Pinot Noir
Gewürztraminer
20 year old Port






Anonymous
Post 12/10/2025 08:20     Subject: Christmas Menu
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:This year I think a beef roast, kasespatzle, roasted Brussels sprouts and a chocolate eclair cake is what we will have. Some years I’ve done a decadent baked pasta. What I refuse to do is Thanksgiving food round two.


Do you have a favorite recipe for this?

(and bravo on refusing Thanksgiving 2.0!)


No I’ve never done it for Christmas but saw one the other day and decided it looked good. It seems it’s just French vanilla pudding mixed with whipped cream, layered over graham crackers and topped with a chocolate ganache before being put into fridge to settle.


Sounds like a variation of cherry yum yum which is to die for (just sub in chocolate ganache)


I'm very interested in the idea, and wondering if I can make flat rounds (or squares) of pate a choux! I may give it a whirl. To me that is the eclair flavour that I need. I make my own custard or cheat with the Birds powder. And ganache (or cherries!) are easy toppings!
Anonymous
Post 12/09/2025 22:00     Subject: Christmas Menu
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:This year I think a beef roast, kasespatzle, roasted Brussels sprouts and a chocolate eclair cake is what we will have. Some years I’ve done a decadent baked pasta. What I refuse to do is Thanksgiving food round two.


Do you have a favorite recipe for this?

(and bravo on refusing Thanksgiving 2.0!)


No I’ve never done it for Christmas but saw one the other day and decided it looked good. It seems it’s just French vanilla pudding mixed with whipped cream, layered over graham crackers and topped with a chocolate ganache before being put into fridge to settle.


Sounds like a variation of cherry yum yum which is to die for (just sub in chocolate ganache)
Anonymous
Post 12/09/2025 20:57     Subject: Christmas Menu
Christmas Eve: green salad, seafood pasta (lobster, monkfish, scallops, shrimp and mussels in red sauce with homemade tagliatelle) panettone trifle for dessert.

Christmas morning: scrambled eggs, hash brown casserole, cinnamon rolls

Christmas dinner: prime rib, salad, mashed potatoes, asparagus, roasted carrots. Ginger cheesecake and pumpkin pie for dessert.
Anonymous
Post 12/09/2025 20:19     Subject: Christmas Menu
Christmas Eve: stuffed shells, meatballs, braciole, broccoli rabe, garlic bread, cookies and torrone for dessert

Christmas Breakfast: family recipe egg bake, challah

Christmas Dinner: prime rib, twice baked potatoes, Yorkshire puddings, creamed spinach, cookies again
Anonymous
Post 12/09/2025 07:43     Subject: Christmas Menu
Puffy pastry wrapped salmon
Crab stuffed mushrooms
Broasted potatoes
Green beans
Rolls

Chocolate cake
Christmas cookies

I would love to do beef Wellington or prime rib but most of my family doesn't like it. Since we have a lot of young kids I keep the sides simple so they’ll actually eat something. I like to make homemade tartar sauce and a nice green salad with a citrusy dressing.

The great thing is that the main dish only takes about 35 minutes to cook, it’s actually a really simple dinner to assemble.
Anonymous
Post 12/09/2025 03:15     Subject: Christmas Menu
Anonymous wrote:
Anonymous wrote:This year I think a beef roast, kasespatzle, roasted Brussels sprouts and a chocolate eclair cake is what we will have. Some years I’ve done a decadent baked pasta. What I refuse to do is Thanksgiving food round two.


Do you have a favorite recipe for this?

(and bravo on refusing Thanksgiving 2.0!)


No I’ve never done it for Christmas but saw one the other day and decided it looked good. It seems it’s just French vanilla pudding mixed with whipped cream, layered over graham crackers and topped with a chocolate ganache before being put into fridge to settle.
Anonymous
Post 12/08/2025 15:59     Subject: Re:Christmas Menu
Beef Tenderloin
Mashed potatoes
Creamed spinach
green beans or roasted asparagus
sauteed mushrooms
Pavlova wreath

Anonymous
Post 12/08/2025 15:24     Subject: Christmas Menu
Anonymous wrote:We use the Sally’s Baking Addiction recipe for buche de Noel and this beef Wellington recipe and it’s a hit with my family esp the green sauce. https://www.bonappetit.com/recipe/beef-wellington-with-green-sauce


This is behind a paywall. What is the green sauce? Is it an herb sauce? If you describe, I can find a recipe somewhere else, I'm sure.
Anonymous
Post 12/08/2025 14:24     Subject: Christmas Menu
We use the Sally’s Baking Addiction recipe for buche de Noel and this beef Wellington recipe and it’s a hit with my family esp the green sauce. https://www.bonappetit.com/recipe/beef-wellington-with-green-sauce
Anonymous
Post 12/08/2025 14:12     Subject: Re:Christmas Menu
I'm cooking for 8 this year
a couple of hot apps then

Standing rib roast with Bearnaise sauce
potatoes - probably scalloped
something green
bread/rolls

Buche de Noel - I love making this!
Anonymous
Post 12/08/2025 08:39     Subject: Christmas Menu
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I do my sacrosanct beef Wellington, and a variety of sides and a fruit mousse cake, ie, my favorite foods.


What recipe do you use? I’m the PP whose son requested beef Wellington after eating it on a cruise last year. I’ve never made it before although I think I’ve seen Gordon Ramsay make it on TV!


Sorry, I've made it for so long that now I wing it. It's probably very close to the recipes on the internet, except that I don't roll the dough in a cylinder like the traditional Wellington. I place my log of prosciutto-covered filet mignon (with mustard, pepper and Porcini mushroom duxelles) on a sheet of Dufour puff pastry, then place a second sheet over the log, and seal the two sheets together with egg yolk... But then, I don't cut off those extra bits: the pastry sheets are pretty large and they just lie there in the oven all around the meat, puff up and become absolutely delicious. The whole thing looks like a rectangle of puff pastry with a large bump in the middle where the meat is. I make lots of gravy and when you soak it up with the crispy puff pastry on your plate, it's just heaven. Whole Foods usually sells small aluminum containers of demi-glacé (which is a meat reduction jelly), and I use that as a base for my gravy, along with the strained juice from the porcini. I get dried porcini mushrooms and rehydrate them before use - that kind is very flavorful.

If this is the first time you're making it, Gordon Ramsay is a good place to start. Even if it doesn't come out exactly like you wanted, it's worth your while!



Sounds like a Giant Wellington Ravioli!


+1 DP

Similar to how you'd prepare a salmon wellington.
Anonymous
Post 12/08/2025 08:36     Subject: Christmas Menu
Anonymous wrote:This year I think a beef roast, kasespatzle, roasted Brussels sprouts and a chocolate eclair cake is what we will have. Some years I’ve done a decadent baked pasta. What I refuse to do is Thanksgiving food round two.


Do you have a favorite recipe for this?

(and bravo on refusing Thanksgiving 2.0!)
Anonymous
Post 12/08/2025 08:33     Subject: Christmas Menu
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I do my sacrosanct beef Wellington, and a variety of sides and a fruit mousse cake, ie, my favorite foods.


What recipe do you use? I’m the PP whose son requested beef Wellington after eating it on a cruise last year. I’ve never made it before although I think I’ve seen Gordon Ramsay make it on TV!


Sorry, I've made it for so long that now I wing it. It's probably very close to the recipes on the internet, except that I don't roll the dough in a cylinder like the traditional Wellington. I place my log of prosciutto-covered filet mignon (with mustard, pepper and Porcini mushroom duxelles) on a sheet of Dufour puff pastry, then place a second sheet over the log, and seal the two sheets together with egg yolk... But then, I don't cut off those extra bits: the pastry sheets are pretty large and they just lie there in the oven all around the meat, puff up and become absolutely delicious. The whole thing looks like a rectangle of puff pastry with a large bump in the middle where the meat is. I make lots of gravy and when you soak it up with the crispy puff pastry on your plate, it's just heaven. Whole Foods usually sells small aluminum containers of demi-glacé (which is a meat reduction jelly), and I use that as a base for my gravy, along with the strained juice from the porcini. I get dried porcini mushrooms and rehydrate them before use - that kind is very flavorful.

If this is the first time you're making it, Gordon Ramsay is a good place to start. Even if it doesn't come out exactly like you wanted, it's worth your while!



Sounds like a Giant Wellington Ravioli!
Anonymous
Post 12/08/2025 08:29     Subject: Christmas Menu
Anonymous wrote:Christmas Eve with family:

Pernil (roasted pork shoulder)
Spanish rice
Beans
Salad
Maybe some other side
Pumpkin pie and home made whipped cream



Is your family PR?