Christmas Menu

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

I’m going to repeat last year because it was such a success

Rabbit Blanquette with Swedish Potato Sausage, steamed broccoli and wild rice. Served family style.

here’s the recipe http://www.wineberserkers.com/forum/viewtopic.php?p=1674396#p1674396

Bacon wrapped ,Goat cheese filled Dates
18 lb Standing Rib Roast
Baked Sweet Potatoes
Green Beans
Roasted Brussel Sprouts
Salad
Home Made Almond & Pear Tart

how are folks preparing their Green Beans? I actually love Green Bean Casserole, I make it with Escoffier’s Mushroom soup.

I used Alton Browns version in a cast iron skillet at thanksgiving this year. Although I used the canned fried onions instead of frying from scratch.

Current menu:

Seafood Bisque

Fried goat cheese lollipops

Smoked stuffed mushrooms

Beef tenderloin two ways
Horseradish crusted and blue cheese stuffed both with a port reduction sauce

Spinach Au gratin
Truffle mashed potatoes
Sweet potato and parsnips with tallegio

Chocolate Pate
Assorted Viennese pastries

This had people liking the plate at Thxgvn. I would still recommend using home-fried onions vs panko

Make sure to wash those taters…

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.

Same thing as every year:
Homemade cheese ravioli w sage and browned butter sauce
Salad
Champagne

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.

1 Like

Next Year:

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.

Make sure to wash those taters…

A guy makes ONE mistake…ONE and he wears it like a Scarlet Letter for ever…

Glad you did not decide to join EOD.

Pasteles (Puerto Rican tamales made with yautia and pork stuffing)

Guineitos al Escabeche (green plantain escabeche)

Cochinillo

Arroz con Gandules (Rice with pigeon peas)

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

Bredle from Strasbourg to nibble on with coffee.

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

We’re going some friends for Christmas dinner but Christmas breakfast will be Steak and Eggs. To be more precise

Miyazaki Wagyu A5 ribeye steak
Eggs Benedict with Mangalitsa Ham
Hot Chocolate

Might need to rethink the hot chocolate with our 60-70 deg. temps.