What is your Christmas Menu? Here's mine...

M

maycee

Well-known member
It will be just the two of us this year.

Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema

Butter Lettuce with Poppy Seed & Tarragon Crème Fraîche Dressing

Anne Willian's Prime Rib w/Dijon Crust

The Silver Palate GoodTimes Horseradish Sauce

Herbed Yorkshire Puddings

Roasted Cherry Tomatoes and Haricot Verts with African Blue Basil

Nick Malgieri's Frozen Chocolate Mousse with Chocolate Dipped Candied Orange Peel

 
Everyone will be home on Christmas Eve

So we'll be doing a family dinner then, just the three of us.

This is exciting, it's been 4 years since hubby was home and awake for dinner smileys/smile.gif

Beef Tenderloin will be the main but I haven't got any of the rest of it figured out since I just realized we'd all be there. SS even has it off!



Christmas day SS & I will be delivering TLC dinners to the shut-ins again. It's become our tradition since hubby had been working nights, but this year he'll be joining us.

 
Michael, I am making day after Christmas dinner and want to make Yorkshire

puddings. I have never made them before. Are they easy to make? Do you have a particular recipe to suggest?

Thank you!

 
We've decided that we will only do the traditional at Thanksgiving so we are doing

Chili

Tamales

Beans

Queso Fundido

Guacamole

Chips, Tortillas

and whatever else anyone wants to bring

 
Rec: Herbed Yorkshire Puddings

I think they are very easy to make. A lot of chopping that can be done ahead.

Herbed Yorkshire Puddings

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons fresh parsley -- chopped
3 teaspoons fresh chives -- chopped
2 teaspoons fresh sage -- chopped
2 teaspoons fresh thyme -- chopped
1 teaspoon fresh rosemary -- chopped

6 tablespoons pan drippings or olive oil

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk beford using.

Preheat oven to 450°F. Place 15 standard (1/3) cup metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoons batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). serve hot.

Source:
"Bon Appetit December 2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 2g Fat (26.9% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

 
Rec: Queso Fundido

I've never made this but have been thinking about it since I saw it in Bon Appetit. It sure sounds good.

QUESO FUNDIDO WITH CHORIZO
20 Servings
5 large poblano chilies*
1 1/4 pounds chorizo sausage links (about smileys/bigeyes.gif, casings removed
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro
1 1/4 pounds Monterey Jack cheese, coarsely grated (about 5 cups)
1 1/4 pounds whole-milk mozzarella cheese, coarsely grated (about 5 cups)
2 1/2 tablespoons cornstarch
2 cups (or more) low salt chicken broth
Tortilla chips
Char chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
Saute sausage and garlic in very large skillet over medium high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
Toss both cheeses and cornstarch in large bowl until coated. bring 2 cups broth to simmer in large pot over medium high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.
*Fresh green chiles (often called pasillas); available at some supermarkets, specialty foods store, and Latin markets.
Bon Appetit July 2007

 
Ours is going to be a bit different this year....

....every year we have the same foods for all the big meals surrounding the holidays and I LOVE it. I am nothing if not all about tradition. So, we always have a big cheese fondue for Christmas dinner with a huge, hearty salad and platters of Christmas cookies for dessert. Christmas morning is always the same breakfast casserole, citrus/pom salad and cranberry nut bread along with spiked coffees and mimosas for the grown ups and a hot chocolate bar for the kids. Dinner is always prime rib, yorkshire pudding, etc. This year, for the first time in my lifetime, we are not having any other family around. Due to a variety of circumstances, (illnesses, new babies, etc.) it will just be me, DH and our three little boys. Well, I am totally fine with the Christmas eve stuff and the Christmas am stuff but I simply will NOT spend the entire day in the kitchen, alone, cooking a huge meal on Christmas day. If my mom or MIL or sister or anyone else was around with whom to cook, it would be a different story. I would much, much prefer to spend the day playing with my guys and all their new toys. Santa is still very much the man in our home so it is going to be so much fun. So, I went to Target and Costco and bought every single frozen appetizer and snack that I could find. Stuff I have never had and stuff I have never allowed in the house. If TGIFridays made it, I bought it. Can you say "taquitos?" I am just going to heat stuff up all day and we are going to have a sorta tapas of "Foods that Mommy never lets us eat." My husband has made several passing comments about sodium levels and transfats but the alternative is him cooking and, well, I need not say more.

After our junk food binge, we will have Christmas cake.

Kathleen

 
This sounds fantastic, I may have to add this to our menu, only halve it. Thanks for posting!

 
Melissa, we are doing the same thing...

we did this last year and everyone loved it. My stepdaughter and her family are coming over on Sunday late afternoon and we are making traditional tamales for the dinner. Here is our menu:
beef taquitos
pork and beef tamales
beef enchiladas
chicken enchiladas
Albondigas soup (not sure about this one)
refried beans
borracho beans
Arroz Mexicano
Sopa de Seca
guac and chips
pico de gallo
Mexican Ice Box cake
Beer and soda

I know it sounds like a ridiculous amount of food, but we love Mexican leftovers!

 
Kathleen, that sounds like great fun!

What a great mom you are to treat your family to the best gift of all, your time. Thanks for the reminder of what the holiday should be.

 
We started last year too. I could really skip all the turkey stuff except for my mom's dressing

and a little gravy. That menu of mine is just partial. There will be other sides + desserts. I just don't know what everyone is bringing. Your menu sounds terrific. We'll be buying tamales instead of making them but there are some very good ones available here. Doesn't that queso sound great? I think I'll have to halve the recipe too. Our group at Christmas is much smaller than our October OU/TX get together. Some years we have had as many as 100 for that. My granddad is one of thirteen kids (down to two now-he is 93). My mom has 30 first cousins.

 
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