What's on your Christmas dinner menu.....
8 years ago
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- 8 years ago
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you're all invited to christmas dinner at my house!!!
Comments (11)Seriously, Christmas dinner here is the day after when my husband gets home. We eat at dinner time (5 or 6 pm). If you do show up (it is an invitation, after all), be prepared for a rude awakening as the dining room table is full of brug cuttings. You will have to sit in the living room & balance your plate on your lap. Doing this puts it at the perfect nose-height for a 150 lb Newfie (who drools & will steal shamelessly). We consider cat hair extra insulation for the winter & it is applied liberally to every available surface. You will be taking a free sample with you when you leave. Those of you who are "pee shy" had better "go" before you leave home & be prepared to hold it. We have 10 cats (I do fostering & will be encouraged to take one with you when you leave) & no one gets privacy (picture all those cats watching your every move). Also please be aware that homemade means there's hair in it (& possibly worse). In other words, you were warned. LOL Linda...See MoreFavorite Christmas Breakfast and Christmas Dinner Recipes?
Comments (12)It's just food, food, food all day! For breakfast, we always have an egg and sausage casserole, a jazzed up hashbrown casserole, ham biscuits and garlic cheese grits (with jalapenos -- Yum!) Fruit will be something very simple like cantaloupe wedges or fresh pineapple. I may or may not get around to making muffins or French toast fingers since sweets aren't a high priority with my crew, particularly early in the day. As some leave to go to 'the other' family's house, and others wander in for the first time, we sort of gradually segue into the brunch phase. I'll add their favorite Cajun crab spread with toasted garlic rounds and a dip or two to the buffet. Once the biscuits are gone, we'll bake some rolls for the ham. I make a super-spicy mustard sauce that my children adore and an herb-flavored mayonnaise so everybody can put together mini-sandwiches. There's always some sort of seafood -- usually poached shrimp with cocktail sauce since it's so easy to do ahead -- and a couple of salads (broccoli and pasta are the faves). Oh, and Bloody Marys to help the cook forget how bad her feet are hurting at this point... By the time everybody who had to leave has returned and we've all worked up a little bit of an appetite again, it's usually 7:30 or so. Our dinner menu varies a little, but this year we'll have Boston Clam Chowder as a starter. (Gift from a dear friend who feels sooo sorry for her poor, deprived Southern pal who didn't grow up eating this. lol) Spinach salad with poppy seed dressing. Beef tenderloin, if I can afford it. If many extras are going to turn up, it will be prime rib instead. A green vegetable TBD, and a potato gratin. Dessert will be Italian cheesecake with a strawberry/Grand Marnier topping -- not that anybody will have room for it, but you have to have one, right?...See MoreWhat is Your Christmas Menu?
Comments (23)After the three-day fiasco preparing the ill-fated "Thankful-this-day-is-over" meal, (which ended with deep burns to my left hand) I declared myself off limits to huge holiday meal prep unless I have three hard-working helpers. We are going to be low-key for Christmas. He is going to make his favorite breakfast - venison sausage, eggs, biscuits - I will add fresh fruit and oatmeal for myself. Then we're going to sit in the livingroom, read our Christmas cards, watch the snow and birds, drink hot tea, and decide on a movie to watch at the theater. Afterward we're pulling a page from the movie "A Christmas Story" and going to a lovely Chinese restaurant. I'm pre-ordering Peking Duck. I've never had it, but I'm hoping it's similar to my recipe for "Drunk Duck" which takes three days to prepare with Brandy, spices, soaking, massaging, drying, and slow roasting. I'm looking forward to the day....See MoreWhat Is Your Christmas Day Menu?
Comments (20)For Prime Rib this is the most amazing recipe and may be the one mentioned, it will scare the heck out of you at first but follow the rules!!! On another forum I was on for years so many people used this recipe it became one of the ones that stayed up all the time. So it is very very tried and true!! Prime rib Cover prime rib with olive oil. Press on garlic pepper/kosher salt seasoning (the kind with big chunks of salt, very coarse pepper)� (Or use the McCormick Montr�al Pepper blend) Preheat oven to 500 degrees F. Yes, that's right, 500 degrees. When it's HOT HOT HOT, put the uncovered roast inside. DO NOT OPEN THE OVEN even once during the entire process. Leave the oven turned on for 8 minutes per pound of roast (minimum of 40 minutes). Then shut the oven off and leave it in there for a TOTAL of 2 hours (combined HOT time and REST time) Take it out and cover it with tin foil. Leave it rest on the counter for 15 minutes before cutting. It will be perfectly dark pink in the center, juicy and flavorful. During the time that the oven is turned on, you will hear sizzling and popping and smoke may even come out of the oven. Do not let this alarm you. Shut the kitchen door and keep the smoke alarm in the house from going insane. The smell will drive you crazy, but you must resist the temptation to open the oven and peek. The reason this method works is because the initial high heat seers in the juices. The outside of your roast will be crispy and delicious. The inside will be tender and just plain good This year I decided I am not cooking, I have been having problems with my back and just am not feeling up to it so we are looking for some place that will have a good Christmas dinner or buffet. If anyone knows of any restaurants that will be doing that please post it. We used to go to a wonderful place about a mile from here but they have since changed owners and the new owners are not doing that. Someone told me Cracker Barrel does it??...See More- 8 years agolast modified: 8 years ago
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