We’ve frequently done turkey et al (basically repeat of thxgvn) but I’m hosting this year and I said Enough! We’re doing something different. Here are the main dishes, and sources if you wish to follow along:
Herb Crusted Rack of Lamb (Ad Hoc)
Carrots with Dates and Raisins (don’t know; not making this)
Hasselback Potato Gratin (NYT via Serious Eats)
Wild Rice Stuffing with Pistachios and Chestnuts (Midwestern Table)
Bread of my own invention
Sweet Potato Pie (not making)
Whaddya got? Also Tran is not allowed to post in this thread. Show off.
Starters are chilled seafood and possibly caviar
then on to french onion soup (TFL recipe)
dinner is a
4-bone flannery prime rib
Hassleback (same as yours)
green beans
Boston bib salad w/ homemade blue cheese, lardons and homemade croutons
no knead bread w/ rosemary
homemade cheesecake
Being from Northern Virginia, where the green beans in the summer are second to none, I only do them blanched with a little butter, salt and pepper. If beans are less than perfect, though, I acknowledge they might need more help.
small technicality, but being Swedish, we will be eating this on Christmas Eve. We usually go skiing/hunting/hiking on Christmas day then eat leftovers.
Weeks before Christmas, animal rights groups started a national campaign trying to get people to change their habit of buying live carp. Millions of Poles tote the fatty bottom-dwelling fish home in plastic bags and then pop the fish into the bathtub, where it swims in circles before being killed on December 24.
The tradition is actually fairly recent – it dates largely from the post-war communist era where more exotic and tastier fish were in short supply, the system of supplying shops was erratic at best, and refrigerators were almost unknown.
Chateaubriand with a shallot / parsley butter
Duck fat roasted potatoes
Charred Brussels sprouts with pancetta and a balsamic glaze
Roasted onions with croutons and alpine cheese (using a domestic from Uplands rather than a Comte or Gruyere)
Yorkshire pudding
7lb Grass Fed Beef Tenderloin - No Dungeness Crab this year
Wine Glazed Brussels Sprouts - Annual favorite
Hasselback Gratin - Seems to be a popular choice
Mixed Local Greens Salad
Nightingale Bakery Epi