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Your Christmas Menu?

Bogframe

Bogframe

Super Member
We're blending my Jewish culture with The Lovely Blanche's French Canadian/Ukranian culture this year, so there will be:

Turkey
Cranberry compote
Latkes
Cabbage Rolls
Pierogies
Brussels sprouts sauteed in butter with bacon, garlic and shallots
and
Butter tarts

We flipped a coin to decide whether we cook or do it the traditional Brooklyn Jewish way. :)

 
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Jambalaya

Unless I'm invited out to eat...I'll be going Cajun and making Jambalaya with fresh diced tomatoes, shrimp and smoked Cajun sausage!

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At our house 23 attending:

For an appetizer:
Hot Chesapeake Crab Dip
Main course:
Turkey with all the fixings
Mashed potatoes with peas
Maryland Spiced Crab Cakes
Smoked Country Ham
Broccoli cheese casserole
Asparagus
Crackers and Gravy
And for desert:
Peach Sorbet, or
Glazed Apple Pecan cake ala mode
Happy Holidays,
Jim
 
Chistmas Eve I'm making a Guiness Venison Stew and homemade bread so I am not a slave to the kitchen and can enjoy our company. I just did a trial run of the stew and it was out of the world. My wife said it was the best stew she has ever had.
 

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We're not that keen on turkey, and we had duck for Thanksgiving, so we'll probably roast a leg of lamb.

The key part of any roast dinner at our house is roast parsnips, but we might have Yorkshire pudding too.

That said, I do like the sound of that Guinness venison stew - any chance of the recipe please, Danimal?
 
Here ya go -

NGREDIENTS:
1 (3½ to 4-pound) boneless beef chuck-eye roast or same amount Venison roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

DIRECTIONS:
1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

2. Season the beef with salt and freshly ground pepper.

3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Notes:

I used low sodium beef stock because that is what I had on hand. I also added celery. The recipe doesn't call for browning the meat but I did and then sauteed the onions in the pan scraping up all the brown bits.

Do not use Guinness Extra Stout in this recipe, as it is too bitter.
 
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Shrimp Cocktail
Ham
Cheeses
Spaghetti with Tuna Sauce
Stewed Cod w/ Tomatoes and Bay Leaves
Fried Smelt
Baked Artichoke
Fennel
Pomegranate
Cookies

Tuna Sauce is something that came out of the Italian neighborhoods in WE Ohio and W PA back in old days. Sounds awful but is quite good. Christmas dinner was supposed to be (and was) "meatless". They fasted then ate after Midnight Mass.
 
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we'll be at the beach in Florida, so it's a beach picnic--something simple as long as it involves gin and tonics and bottles of wine
 
Current plans are to go to Mom's with properly raised country chickens, cast iron skillet, lard and have a good time cooking next to my, soon-to-be 84, mom.

That would be a good Christmas.
 
Don't know yet but I'll find out once Christmas nears even closer. :D

The only thing I'm sure of is that it won't be turkey. With too much turkey on Thanksgiving, I've never like the idea of serving turkey on Christmas. Typically, I prefer the serving some type of roast, whether it's Prime Rib, Pork Rib Roast, Rack Of Lamb, Roast Ham, etc.. plus I usually cook off at least one Roasted Chicken.

As for sides, I usually go with the following as staples, and then add a few others:

- Roasted Herb & Parmesan Baby Potato Medley
- Truffled Whipped Potatoes
- Some form of Potato Gratin/Dauphinoise
- Jasmine Rice cooked with a few whole Jalapeños thrown in
- Root Vegetables that are roasted with garlic and herbs
- String Beans with Bacon that are either braised in stock, roasted or sautéed
- Broccoli (cut long with stems attached) that is either steamed or roasted
- Butter Peas & Carrots
- Grilled Asparagus splashed with good extra virgin olive oil and aged balsamic
- Some type of gravy or au jus
- At least a case of some good Pinot Noir and a few good bottles of Single Malt Scotch (usually the guests will bring their favorite wines and scotch as well)
 
Brined & herb roasted Jenny-O turkey
scalloped oysters (I was raised in Md.
Brussels sprouts with bacon casserole
green bean casserole
mash potatoes & gravy
biscuits & tons of butter
beverage of choice
and lets not forget the music
 
Honey glazed ham.
Bread stuffing with hot sausage & raisins.
Baked mashed potatoes with cream cheese & garlic.
Potato rolls from the local bakery.
Colby jack and imported swiss cheese.
Peanut butter chocolate balls.
Lots of home made xmas cookies.
 
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