2010 Holiday Meals

Share your menus, recipes and photos here.


This is our tentative menu for Christmas day dinner.

Soup

Roasted Red Pepper Bisque garnished with creme fraiche served with roasted garlic crostini.

Champagne - Veuve Clicquot Ponsardin

Salad

Classic Caesar prepared tableside

Entree

Apple wood smoked prime rib au jus and horseradish sauce

White truffled duchess potatoes

Roasted vegetables with choron sauce

Fresh baked hard rolls

wine - 2005 Bordeaux

Dessert

Toasted Poundcake with mascarpone cheese, apricot amaretto sauce and slivered almonds

cognac - Remy Martin Louis XIII (optional dark chocolate medallions)



We are doing another theme meal but have not settled on anything specific.

I don't cook a Christmas dinner (my family has brunch on Christmas Day) but I host an annual post-Christmas holiday dinner for a few select friends. I haven't decided yet on my annual holiday dinner menu, I'm considering either braised short ribs with a fig and red wine sauce espagnole or cider braised pork belly with apple-brandy/bacon jus.

I do know the prelude cocktail will be champagne and St. Germain, I'm not sure yet what champagne I'll use though, I have a couple of bottles of Bollinger Special Cuvee Brut and will probably use that rather than buy something else.

Quote:

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Originally Posted by Buttercup

I don't cook a Christmas dinner (my family has brunch on Christmas Day) but I host an annual post-Christmas holiday dinner for a few select friends. I haven't decided yet on my annual holiday dinner menu, I'm considering either braised short ribs with a fig and red wine sauce espagnole or cider braised pork belly with apple-brandy/bacon jus.

I do know the prelude cocktail will be champagne and St. Germain, I'm not sure yet what champagne I'll use though, I have a couple of bottles of Bollinger Special Cuvee Brut and will probably use that rather than buy something else.

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You don't even have to set a place at the table for me, I'll eat standing up.


Champers and St Germain? Is it sweet like Kir?

Quote:

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Originally Posted by IMGreat101

You don't even have to set a place at the table for me, I'll eat standing up.


Champers and St Germain? Is it sweet like Kir?

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I would happily set a place at my table for you if you'd set one for me at yours!!

Yes, it's on the sweet side - St Germain is an elderflower blossom liqueur (and also very tasty mixed with vodka).

Quote:

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Originally Posted by Buttercup

I would happily set a place at my table for you if you'd set one for me at yours!!

Yes, it's on the sweet side - St Germain is an elderflower blossom liqueur (and also very tasty mixed with vodka).

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It doesn't have to be a holiday to have you at my dinner table.

You would be welcome anytime. :D

I don't know much about food (in a technical sense), but you guys are both making me drool.

1 part pot
1 part water
1 part fire
1 part Swiss Miss hot chocolate mix


Sorry. It's the best I can do.

Quote:

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Originally Posted by lewisipso

1 part pot
1 part water
1 part fire
1 part Swiss Miss hot chocolate mix


Sorry. It's the best I can do.

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Now this I understand and can relate to

Quote:

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Originally Posted by IMGreat101

It doesn't have to be a holiday to have you at my dinner table.

You would be welcome anytime. :D

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Right back at you!! :hug:

Quote:

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Originally Posted by lewisipso

1 part pot
1 part water
1 part fire
1 part Swiss Miss hot chocolate mix


Sorry. It's the best I can do.

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My friends make fun of me when I make hot chocolate because it takes a while to make it (but they're always happy when I do). I melt dark chocolate, add a little honey, sugar, a tiny bit of cinnamon, vanilla, and half & half. Top it with whipped cream and add a cinnamon stick. Sometimes I make peppermint marshmallows and if I have them on hand I'll use those instead of the whipped cream. And sometimes a little Bailey's, B&B, or Kahlua finds its way into the hot chocolate as well. :thumb:

I'm working swing shift Christmas Day...havent decided what to cook yet...feeling like lasanga....then I can take leftovers to work for a snack later :)

Quote:

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Originally Posted by 121Traffic

I don't know much about food (in a technical sense), but you guys are both making me drool.

---

Quote:

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Originally Posted by lewisipso

1 part pot
1 part water
1 part fire
1 part Swiss Miss hot chocolate mix


Sorry. It's the best I can do.

---

Quote:

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Originally Posted by pgg

Now this I understand and can relate to

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alright men, there is an inner chef in all of us and we should find it. get over your fear of the kitchen and make yer own sammich! :fear:

Quote:

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Originally Posted by Wolven

I'm working swing shift Christmas Day...havent decided what to cook yet...feeling like lasanga....then I can take leftovers to work for a snack later :)

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try something different

lay out your lasagna noodles and fill them jelly roll style. this makes it easier to serve and is better eye appeal. :humble:

and a nice bottle of red wine from Italy

2007 Fourplay No. 1 Italy Sicily Dry by Fourplay (Red Wine)

Quote:

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Originally Posted by Buttercup

My friends make fun of me when I make hot chocolate because it takes a while to make it (but they're always happy when I do). I melt dark chocolate, add a little honey, sugar, a tiny bit of cinnamon, vanilla, and half & half. Top it with whipped cream and add a cinnamon stick. Sometimes I make peppermint marshmallows and if I have them on hand I'll use those instead of the whipped cream. And sometimes a little Bailey's, B&B, or Kahlua finds its way into the hot chocolate as well. :thumb:

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I think I just teared up a bit.

Quote:

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Originally Posted by IMGreat101

alright men, there is an inner chef in all of us and we should find it. get over your fear of the kitchen and make yer own sammich! :fear:

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Yes sir.

I'm seriously considering building my own sous vide cooker out of a cheap slow cooker and a thermocoupler/probe. Have wanted to try cooking duck that way for a while now.

Quote:

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Originally Posted by APB

I'm seriously considering building my own sous vide cooker out of a cheap slow cooker and a thermocoupler/probe. Have wanted to try cooking duck that way for a while now.

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That is awesome, sous vide duck will be incredible!!!

Quote:

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Originally Posted by APB

I'm seriously considering building my own sous vide cooker out of a cheap slow cooker and a thermocoupler/probe. Have wanted to try cooking duck that way for a while now.

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We may have to "O/R Iron Chef" sometime. :)

Spreading more happiness across the state.


http://i279.photobucket.com/albums/k...A/IMG_3058.jpg

It's Christmas, so it WILL be turkey! That's provided we can get to the shops. Had around 10 inches of snow overnight, which means we can't get out of the village to actually buy the turkey.

Since ,once again it was SUPPOSED to be me Daps,and her dad,we pre ordered a turkey(10 lb) dinner with fixins,(sweet potatoe casserole,dressing,gravy,etc.) in order to keep it simple:bored:,I pick it up on Christmas eve,warm it next day,no headaches ,lil clean up etc.;),till this one and that one and ,etc..You must understand,all my adult life I REFUSE to not feed someone,even if I do without.I am luckily at the stage in life where I dont worry.However,NOW I have to get a ham,mac/cheese(real-not boxed),so much for an "easy day:doh:.This happened Thanksgiving,we planned on 3 and had about 20,and I freakin loved every second(even though I bitched like a cry baby:biggrin1:),so ANYWAY,as it stands and to get back to the OP.

Turkey
Dressing
sweet tater casserole
baked ham
baked mac and cheese
green bean casserole
mashed taters
rolls
gravy
cranberry
and I am sure this will be added to,hell Daps still has 4 or so days to change the menu:doh: