What's for Christmas dinner?

Always fun to read what people's menus are for their Christmas day dinner. What will you be serving this year?

We are planning to have between 16-18 for dinner. We will have:
Ham
Turkey
Dressing
Gravy
Cranberry Salad
Yam Pretzel Delight
Asparagus Casserole
Deviled Eggs
Marinated Vegi Salad
Green Beans
Corn
Spiced Apples with cream cheese stuffing
Tossed Salad
Cranberry Cheesecake
Coconut Cake
Fruitcake

I think that is all-I might be missing something

Filet Mignon, chocolatinis for the adults, and peppermint banana splits for the kids.

Mom's lasagna...

We never have the same menu for Christmas....This year, I've been kind of preoccupied (my dad's in the hospital), so my wife and son planned the menu for me.

Ham
Peas
Mac 'n' Cheese
Pickled Beets
Cornbread

and for dessert:

EggNog pudding.

Lots of homemade Chex Mix, cheese, vegetables and dip through the day, and late at night, one of my Chocolate - Apricot Champagne Truffles with a bit of cognac.

quote:

Originally posted by emsmom

We are planning to have between 16-18 for dinner. We will have:

Yam Pretzel Delight

This sounds interesting. (I like yams.) Would it be possible to get the recipe?

Christmas Eve, traditional Italian Seven Fishes dinner.

Soups: Anchovy (served over pasta), clam chowder.

Tossed salad.

Fishes: Calamari in a red sauce.
Baccala (salted cod)
Flounder
Steamed shrimp.
Smelts
Petite lobster tails.
Clams (breaded in shell)

Dessert: Ice Cream Cake (used to be red and green jello) and homemade Italian Cookies, plus Italian Nougat Candy (torrone).

Grandma is gone, but we try to carry on the tradition.


Christmas Day (Mom's) Dinner

Turkey
Ham
Kielbasa (fresh and smoked from Komensky's in Duryea---famous local)
Stuffing
Ravioli
Mashed Potatoes
Corn
Rutabagas
Green Bean Casserole
Salad
Cranberry Sauce
Italian Bread
Dessert---Nut Roll, Poppy Seed and more Italian Cookies.

Sure, Here goes:

Yam Pretzel Delight

1 1/2 cups pretzels, crushed
4 1/2 Tbsp. sugar
3/4 cup margarine, melted

Mix pretzels, sugar and melted margarine together. Press into a large casserole dish. Bake at 350 for 10 minutes. Let cool completely.

1 8 oz. cream cheese
2/3 cups powdered sugar
3/4 cup cool whip

Mix cream cheese and powdered sugar together. Fold in Cool Whip.
Spread over cooled pretzel crust.

1 large can of Yams, drained
4 1/2 Tbsp. sugar
1/2 tsp cinnamon

Mix together and spread over cream cheese mixture.

Refrigerate to set and then cut into squares to serve

quote:

Originally posted by 6star

quote:

Originally posted by emsmom

We are planning to have between 16-18 for dinner. We will have:

Yam Pretzel Delight

This sounds interesting. (I like yams.) Would it be possible to get the recipe?

Thank you very much. I will have to try it. It sounds yummy!

Ceviche
Prosciutto bread
Spinach Salad (Hot bacon dressing)
Whole Tenderloin
Curried Rice
Key Lime Pie

Welcome Aboard, Pancho!

Christmas Dinner:

Corn souffle
Green Bean Casserole (still delicious despite naysayers in other thread!)
Scalloped Potatoes with Onion and Chives
Sweet and Sour Noodles with Crab (tentative)
Bread/Rolls
Main Course: TBD
Apple Cobbler
....and a few more surprises [|)]

quote:

Originally posted by rmcielwain


Welcome Aboard, Pancho!

Christmas Dinner:

Corn souffle
Green Bean Casserole (still delicious despite naysayers in other thread!)
Scalloped Potatoes with Onion and Chives
Sweet and Sour Noodles with Crab (tentative)
Bread/Rolls
Main Course: TBD
Apple Cobbler
....and a few more surprises [|)]

Thank you! Wasn't Artis Gilmore from Chipley, FL?

Honey Baked Ham
"Drunken Turkey"
Green Beans
Cranberries
Mashed Taters, dirty, of course
Dressing
homemade apple pie

Boneless turkey breast spread with spinach pesto and rolled. Glazed carrots, green beans, mashed potatoes with turkey gravy, my mother's sausage dressing. The only thing I'm not sure of yet is dessert.

We're not hosting, and I have no idea what the main course will be, but we're bringing:
marinated roast duck
pilaf
Christmas Potatoes (yukon gold chunks with green and red peppers, cream cheese, sour cream and jack cheese)
assorted homemade candy
some spectacular homemade dessert to be decided on this week.

We got weird this year. Wanted something non-traditional.

Beef vegetable soup with sourdough bread
macaroni and cheese
chicken salad
sloppy joes
vegetable tray

eggnog cheesecake

I made a fabulous cheesecake over the weekend that had a chocolate layer on the bottom (with Ghirardelli chocolate), then a regular cheesecake layer, then a glaze of Ghirardelli melted with cream on top. It was totally fabu.

At my granddaughter's request, we will have our "Restaurant meal but don't have to get dressed up" dinner.

It will be

Jumbo shrimp cocktails

Standing rib roast

Trio of herb oven roasted potatoes

Steakhouse style creamed spinach

Mixed greens with pears and toasted pecan salad

Hot cheese rolls

For dessert we will have pumpkin pie and pecan pie...........I doubt that anyone will want any after eating candy and cookies and my Uncle's boozed up eggnog but we shall see!

It'll either be corned beef hash with poached eggs at home or a patty-melt at the Waffle House.

quote:

Originally posted by Michael Hoffman

It'll either be corned beef hash with poached eggs at home or a patty-melt at the Waffle House.

I will tell you one thing...............a few libations and the hash and eggs sound great to me.

I assume we'll have the traditional Jewish Christmas meal...Chinese food.

Christmas eve the Sundancer is doing a picnic shoulder with sourdough bread and numerous Horse Dervers.

Christmas day I am doing a prime rib with Yorkshire pudding, salad, fresh asparagus and a rum cake with excess amounts of rum.

I conferred with Lleechef on how to do the prime rib and Yorkshire pudding. I hope I get it right. The pudding seems simple but doing the prime right seems a little complicated. I will follow Lisa's instructions completely and I am confident that I will make this $100.00 investment work.

Christmas Eve and Christmas day will have all liquid refreshments required.

Paul E. Smith
Knoxville, TN

as always..........
crab cocktail
roast leg of lamb(no mint jelly.ever)
roast potato'
turnips
carrots
three-bean salad
peach shortcake
blueberry pie(from Maine,no less)

plus assorted adult refreshments to be drunk by folks who sometimes have trouble negotiating the many twists and turns that life has thrown them....happy holidays to all!!!!!!!

Here in North Carolina it will be:

Country ham
Turkey
Potatoes, stuffing and gravy
Collards
Cornbread
Biscuits
Smothered green beans
Corn pudding
Pecan Pie
Chocolate cake

And enough sweet tea to make your teeth hurt.

A baked ham on Christmas Eve here in Chicago and Filets in Pawleys Island SC Christmas night. Enjoy, everyone- and Happy Holidays!

Well......I was outvoted on a Christmas duck (ok, so it was me vs. everyone else), so we are doing a spiral-sliced ham. I think I'll make the same yams with maple syrup just like I did at Thanksgiving----that was a big hit. Bombay Sapphire Martinis to start with hot apple cider, Martinelli's Sparking Cider and wine. Homemade gravlax with mustard dill sauce for starters with a baby greens salad. The rest of the "usual suspects"----garlic mashed potatoes, fresh green beans and some cranberry-orange relish. Homemade mincemeat and apple pie with homemade ice cream for dessert.

quote:

Originally posted by chezkatie

Always fun to read what people's menus are for their Christmas day dinner. What will you be serving this year?

Just on Christmas Day, or at all the Christmas dinners I'll be having this year? We celebrate several days, due to family members who cannot get along (divorces, mostly).

Mom's Christmas dinner was yesterday: Glazed ham (with cloves and pineapple rings), homemade macaroni and cheese, cheesy sour cream-potato casserole, macaroni salad, my grandma's recipe tossed salad, peel-n-eat shrimp, cranberry-strawberry jello salad, peanut butter bars (the kind with the chocolate melted on top), various meats and cheeses and crackers, various petit fours, lemon meringue pie, and peanut butter pie.

I have another one Thursday night, another one here at the house Christmas Day (haven't decided on a menu yet), and my dad's is on Sunday.

We're having a brined and roasted turkey breast, with somekind of fruit salsa, maybe cranberry jalepeno, a potato of some sort, a green salad, rolls, hopefully green beans even if they are out of season, and an assortment of desserts. This year we are deciding to be somewhat more casual. We'll enjoy whatever we bring. There will be 15 or more of us and for once we don't feel the need to be on some kind of a culinary schedule. We'll enjoy being together and sharing whatever anyone brings.

The Shell family will be having;

Bone-in Prime Rib roast done on the BBQ with a touch of hickory smoke. Even if I have to clear 3' of snow off the deck to get to the BBQ. Actually the weather forcast is decent (fingers crossed)
Shrimp cocktails
Homemade clam chowder
Squash casserole
A potato dish, not mashed or baked potatoes though.
Mixed greens
Green bean casserole.

MikeS.
Fresh baked bread
Homemade pumpkin & peach pies.

quote:

Originally posted by Sundancer7


a rum cake with excess amounts of rum.

I conferred with Lleechef on how to do the prime rib and Yorkshire pudding. I hope I get it right. The pudding seems simple but doing the prime right seems a little complicated. I will follow Lisa's instructions completely and I am confident that I will make this $100.00 investment work.

Paul, can we have the rum cake recipe, please?

Also what were Lisa's instructions on the rib roast?

I've done several but I'd like to hear from a pro.

Actually, the rib roast is easier than the Yorkshire pudding (which is just a glorified popover)! Here's what you do: the night before, trim off some of the fat from the roast (for the Yorkshire pudding, of course!). Season LIBERALLY (I know some of you folks don't like that word, but I gotta use it here) with Kosher salt and pepper. Then take handfulls of chopped garlic and rosemary and smoosh it all over the roast. Cover with plastic wrap and put in the fridge overnight. The next day, remove the plastic and throw that roast into a 325F oven (UNCOVERED!!!!) for about 2 1/2 hours.....if you have a meat thermometer it should read 120F. Take out of the oven and keep in a warm place for at least 20 mins. before carving. The garlicky juices in the pan is your instant "au jus"!

After working my tail off for Christmas parties and smelling so much prime rib, shrimp cocktail, King crab, lobster........and baking and baking, I just want a HUGE bowl of my Italian Mother's gnocchi with Bolognaise sauce!