So... Christmas menus? Too early??

I think we're going to relatives' for Christmas, but Christmas Eve is always antipasto and

other assorted Italian things, which reminds me that I need to buy panettone and torrone, or it won't be Christmas as my family knows it. smileys/wink.gif

 
I think I'm making Randi's salmon for Christmas eve. we're having prime rib on C day at friends.

probably serve with some rice pilaf and a nice green veggie. I'm intrigued with a melted brie/artichoke dip that is written on the box of Knorr Veggie soup mix. I may have to try that as an appie.

 
We've always done paella with garlic bread but it'll just be the two of us this year so, no.

 
For every Mexican I know , Christmas means tamales. We have a good deal going- our avocado tree

only bears every other year but when it does, we pick a bunch about now and drop them off on our various Hispanic neighbors' porches. They ripen by Christmas, and in return we get lots of tamales on Christmas Eve. Of course each neighbor insists that theirs are the only true ones and we should throw the others out. We get Mexicali style, southern Mexico style, and Guatamalan (with rice flour in the masa and wrapped in banana leaves). They freeze well and they all get eaten--I've never met a tamale I didn't like!

I think it's wonderful how many of you are breaking away from roasts for Christmas. You can't live in the Western U.S. without learning to love Mexican food, can you?

 
My husband and I can fly over and join you, so that would justify it! Your paella looks so good!

 
Everything sounds great so far!

Is it funny that the token Mexican on the board is not making Mexican food?!?!?!

 
pssst... pupusas are from El Salvador...

call them gorditas and stuff them a bit more and voila! Mexican!

I want to come to yours for this meal!

 
Is it normal for an avocado tree to bear fruit on alternate years? Not a gardener, just curious.

 
Your menu sounds wonderful! I may make the carnitasas too.

I love those and Sandra's Chile Verde. I may add posole to the menu this year. I love that almost everything can be made ahead of time. It is such a stress-free meal.

 
We used to stand in line for them in San Antonio. Last year I made tamales from scratch. They were

a lot of work, but I spread it over a couple of days. I didn't make the filling quite salty enough but they were very good. I must make them again sometime. This year my daughter will be here for Christmas and she doesn't much care for Mexican food. And they live in Austin, so they can get it anytime they want. I'm thinking perhaps I'll make some kind of seafood jambalaya for Christmas Eve.

 
I know, but I like them so much, that I am going to sneak them in. smileys/smile.gif

I make the tomato sauce with chipotle and love it.

 
Yes, the fruit takes a whole year to ripen, so when it flowers the next year,

it is already full of avocados and sets very few new ones. There are ways of pruning them in orchards to even our the years but ours is a great big shade tree.

 
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