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Post your menu plans for the Ho-Ho-Ho/Bah Humbug Holiday.
Appetizer
Soup
Salad
Palate Cleanser
Entree / Side Dishes / Breads
Dessert
Drink Pairings
Complex or simple, post your recipes or ideas.
Any questions?
Need help with recipes?
I will answer all questions except directions to my house.
In the past, we have done theme meals, specifically countries.
Some of our favourites were, S.E. Asian, Indian, Greek, Italian, or American Comfort Food.
We always do a Prime Rib for Xmas eve.
Here is the whole ribeye loin I bought. It was about 19lbs @ $5.99/lb. Not bad for USDA Choice or higher. I usually try to find one that is in the 20lb range.
http://i279.photobucket.com/albums/k...A/IMG_1904.jpg
I cut the roasts from the rib end where it is most marbled.
http://i279.photobucket.com/albums/k...A/IMG_1905.jpg
(I cut a few steaks for dinner too!)
Roasts wrapped and designated assignments.
http://i279.photobucket.com/albums/k...A/IMG_1906.jpg
The ribeye roasts will be given a dry rub of knorr-swiss aromat for meat. Dry aged (kind of) for about 10 days.
Xmas day I apple wood smoke these on my weber for about 45 minutes and then slow finish in my oven.
We will do some classic courses to go along with this.
A 2005 Bordeaux might go with this meal.
What the heck is a:noidea:Quote:
Palate Cleanser
A palate cleanser refreshes your taste buds so there's no flavor contamination/interference from one course to another. I actually use them all the time when I do culinary demos and at the formal holiday dinner that I host each year. Generally I make a sorbet (often basil-lemon, lemon with a very subtle mint, or pear-apple) to use as a palate cleanser. If the flavor progression of the tasting or meal takes a leap from mild to strong (or very spicy) then I make a cream-based palate cleanser, usually whipped cream with just a little bit of agave or honey. The meal or tasting determines what I use as a palate cleanser.Quote:
Originally Posted by pgg
I usually do a sorbet.Quote:
Originally Posted by pgg
The bottle of calvados that I brought back from France should work out well as an ingredient.
Traditional French Palate Cleansers – Trou Normand – Norman Break
Quote:
Originally Posted by IMGreat101
I host an annual formal holiday meal, this was one of the menus. I was challenged by my guests to do a bacon theme. :D
I haven't decided yet on this year's menu, I'm still thinking although right now I'm leaning toward lamb.
Appetizers: The old standby of dates stuffed with goat cheese and wrapped in bacon, miniature open-faced peppered bacon BLT sandwiches on crostini.
Soup: Butternut squash with crumbled bacon.
Salad: Mache with bacon vinaigrette
Palate Cleanser: Basil-mint sorbet made with a little Prosecco
Entree: Roast pork loin with bacon-Calvados jus.
Sides: Roasted beets, herb roasted fingerling potatoes, sauteed spinach with crumbled bacon, carrots roasted with a little Meyer lemon-fig balsamic vinegar.
Dessert: There were two - the novelty dessert was homemade bacon/blue cheese/butter pecan/pear ice cream served with homemade shortbread cookies. The dessert demanded of me was triple chocolate cheesecake topped with bittersweet chocolate ganache.
Drink Pairings: I always have a "signature" cocktail with the appetizers, I think the one I served with this meal was composed of Lillet blanc, Calvados, and orange bitters. The wine with the meal was a Willamette Valley Pinot, I don't remember which one (I can't find the other half of my menu card - and yes, I save them :D).
I generally don't serve a defined dessert wine, I feel like my guests have been subjected enough to my whims during the meal. :D However, I always have a muscat or some other type of dessert wine and/or port on hand as well as a selection of liqueurs.
:eek: :fear: :bolt:Quote:
Originally Posted by Buttercup
Buttercup,
If you do have lamb, don't forget to invite Jenna. (You know she won't eat much - - if ANY.) http://img.photobucket.com/albums/v2...nguy/ROFL6.gif
Who loves ya, Jen?
.
Buttercup and her guests will love me! :fear:Quote:
Originally Posted by cajunguy
http://farm4.static.flickr.com/3343/...d4a25c6478.jpg
Quote:
Originally Posted by Jenna
Careful you don't end up on the menu.
.
Since I will most likely have to go to my mother-in-laws, whose kitchen is lacking, space and the essentials to work with, I will most likely do the easiest of meals. I am leaning on lasagna, because I can make it ahead of time in the comfort of my own kitchen. Second choice will be a spiral ham, can do most of the trimmings ahead of time, again, in the comfort of my own kitchen. Third choice, would be the best but really not an option is get the heck out of town! :D
That is a great price for your roast IMGreat101, looks good too
Tentative menu plans for the Ho-Ho-Ho/Bah Humbug Holiday.
Appetizer: Simple Shrimp Cocktail
Salad: Mixed Greens, depending on menu, either blue cheese or italian dressing
Palate Cleanser: Water LOL, not eating anything fancy enough to clear the taste buds for
Entree / Side Dishes / Breads: See note above, have not decided on the sides yet, bread will either be italian Semolina or biscuits with the Ham
Dessert Tiramisu, pastries (from a local bakery) Cheesecake for M'in-law
Drink Pairings Water, Diet Pepsi (gave up alcohol several years ago as a public service)
That is an awesome menu Buttercup! Funny, actually not so funny, because of kidney stones I have been put on a Low Oxalate diet, and most of the healthy foods on your menu is on my "Foods to be restricted or avoided list" Chocolate, Carrots, Spinach, Beets, pecans, figs. :doh: Shoot me now! LOL! Well, on a good note, the bacon will not contribute to the growth of my stones. Ah, heck I will start my low oxalate diet after the holidays!Quote:
Originally Posted by Buttercup
This was a Southern-themed meal.
Appetizer: Crawfish "Newburg" sort of, served over a buttermilk biscuit.
Soup: Spicy green tomato soup.
Salad: Potato salad, coleslaw.
Palate Cleanser: Sweet tea/lemon sorbet.
Entrees: Smothered pork chops, fried catfish.
Sides: Macaroni & cheese, collard/mustard greens, blackeyed peas and rice, candied yams, corn pudding, hoecakes. Plenty of Tabasco and peppered vinegar on the table.
Dessert: Peach cobbler, banana pudding.
Drink Pairings: The cocktail of the evening was a Southern Comfort martini. I had a California Zinfandel on hand (Bonny Doon), but beer was the preferred beverage (Sam Adams Brown Ale).
I wasn't sure what I was going to do for a soup, if anything, but I'd made a different type of green tomato soup for a customer and had several frozen green tomatoes. The crawfish tail meat was frozen also, but it lent itself well to the recipe.
Quote:
Originally Posted by Jenna
Quote:
Originally Posted by cajunguy
Haha! I love lamb, absolutely love it. I found some really good looking lamb chops the other day and cooked them for dinner yesterday, that's what made me think about having lamb for my holiday dinner. :D
Thanks! I served so many things on your restricted list! :DQuote:
Originally Posted by 2 Blue 4 U
I don't cook quite so many courses most of the time I entertain. I've been hosting this dinner for more than 10 years now. It's virtually the same group of people every year, and right around Thanksgiving I'll start hearing, "so what day is the holiday dinner?" :D
http://rlv.zcache.com/love_me_dont_e...12otmb_400.jpg :hug::eek: :fear:Quote:
Originally Posted by Buttercup
Quote:
Originally Posted by Jenna
They were SOOOOOOO good!! :D
I'm working Christmas week so this is what my menu looks like.
http://i49.tinypic.com/24q0chl.jpg
Well at least it's fresh! :p :D
BC I want to come for dinner!!!!!
Fresh when they put it on the grill 12 hours ago. :doh:Quote:
Originally Posted by Jenna