How about some Christmas menus---do you cook for the eve?

Yes- tradition is Julia's French Onion Soup for Christmas Eve. Then, the next day.....

This is the big tradition with me and my DH. I take the time to make it right and it is always our favorite meal of the year.

For Christmas Day we will have 8 at the table including Pat NoCal & her DH so I am staying traditional. Julia will again be visiting the kitchen. Starters: Layered Pesto & Cheese Torte/crackers, Smoked Salmon Christmas Trees (rye bread, butter, smoked salmon cut out as little trees and decorated with onion slivers and capers). Boeuf Bourguignon, Buttered noodles with Poppyseed, steamed baby green beans, Pat's Cranberry Pecan Salad. For dessert: Double Lemon Cream Pie, Flourless Chocolate Cake.

 
probably finger foods and soup on the Eve. going to friend's on xmas day but

the wife just had foot surgery, so we'll be preparing a lot of it and bringing over. Prime rib will be finished at their house. we're bringing stuffed baked potatoes, glazed carrots, rolls, an appetizer and they requested apple crisp for dessert---not my idea of xmas special dessert, but it's what everyone there wants, so good for me it's easy peasy. and I'll probably throw in a salad just because we might starve.

 
Just finalized mine--Salt cod salad; mini crab cakes; seafood salad of...

calamari, scallops, shrimp and scungilli (like conch); then baked lobster stuffed with buttered breadcrumbs the roe and fresh tarragon.

Christmas will be Champagnes punch with cranberry & lime; stuffed mushrooms & mini asian meatballs; a composed salad with shaved fennel & apples garnished with pistachio and dried cranberries; manicotti, prime rib; roasted vegetables (carrots, parsnips, brussel sprouts) minted peas & popovers.

Cabernet Sauvignon

Dessert is at a neighbors.

 
We always have spaghetti and meatballs now. Growing up we had finger foods and snack, I

always enjoyed that. smileys/smile.gif

I'd love your seafood feast - but not many takers at my house.

 
Christmas Eve we will have Louisiana Shrimp, Crab, and Corn Bisque

along with Ina Garten's shrimp and cocktail sauce. We also have a couple of appetizers which vary year to year. This year, I'm making a 1970s style cheese ball with blue cheese and cheddar. We finish up with some assorted sweets and homemade eggnog.

Christmas dinner includes beef tenderloin and gorgonzola sauce.

 
I'll be doing sea bass with soy glaze, rice and braised baby bok choy then on Christmas Day

it'll be slow roasted prime rib, Herbed Yorkshire Puddings, Spinach Gratin with Maytag Blue Cheese, Roasted Cherry Tomatoes, and MargCD's White Chocolate Lemon Bombe for dessert.

 
Please don't tell Jacques we are having chicken two dinners in a row. I am hoping he doesn't notice.

 
I'll also be slow roasting the prime rib, but following the ATK process in which..

the roast is allowed to rest while root vegetables are roasted in the juices then returned to crisp under the broiler.

I'm serving a red chimichurri with the beef.

 
No, I haven't done it since that one successful time. But I should be proficient by the time

I do four of them.

 
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