Now that Thanksgiving has past and we’ve all had a chance to dust off that extra-large roasting pan and exhausted all our family favorite recipes, it’s time to start thinking about what we are going to prepare for the big Christmas feast.  If you are anything like me, I like to make something a little different for Christmas dinner.  I thought this month I would share 2 very special holiday menus.  

Our first menu is elegant from start to finish.  Start off the evening with light, but delicious Parmesan Crisps with Pecan & Basil – the perfect snack to keep your guests happy as they arrive.  Follow up with a creamy and sinful Baked Swiss Chard.  This dish may sound a little different but it happens to be one of our favorite starters.  The Swiss chard is stuffed with cheese and then topped with cream and baked until bubbly and brown.  This truly is a show-stopper.  The salad is a beautiful combination of mixed greens, apples and pomegranate seeds lightly tossed with vinaigrette.  The entrée will be one your guests will be talking about for months to come – Pepper Crusted Prime Rib with Mushroom & Brandy Reduction sauce accompanied by Creamy Potato Gratin and roasted Asparagus & Leeks.  And let’s not forget dessert!  Finish the meal off with a delightful Pecan Pear Torte with Cream Cheese Frosting and if you really want to go that extra mile (and you happen to have an espresso machine), a cup of cappuccino!

Elegant Christmas Dinner

• Parmesan Crisps with Pecan & Basil
• Baked Swiss Chard
• Mixed Greens with Apples & Pomegranates
• Pepper Crusted Prime Rib with Mushroom & Brandy Reduction
• Creamy Potato Gratin
• Asparagus & Leeks
• Pecan Pear Torte with Cream Cheese Frosting

Our second holiday dinner is a little more toned down, but still perfect for entertaining a smaller crowd.  This menu starts off with mouthwateringSausage Stuffed Mushrooms – each mushroom cap is filled with a sausage – cornbread stuffing and then topped with cheese and baked until juicy and brown.  Follow the starter with a salad that is not only beautiful in presentation but also packed with flavor –Pear Beet & Fennel Salad.  For the entrée serve Apple Stuffed Cornish Hens, Rice Pilaf with Apricots and Green Bean with Toasted Hazelnuts.  Depending on the appetites of your guests you can either serve each guest with a whole hen or half.  I typically like to serve half a hen just due to the number of the other menu items.  And for dessert treat your guests to Lemon Bars with Cheesecake Filling….make sure to make plenty as it is difficult to just eat one.

Intimate Holiday Dinner

• Sausage Stuffed Mushrooms
• Pear Beet & Fennel Salad
• Apple Stuffed Cornish Hens
• Rice Pilaf with Apricots
• Green Bean with Toasted Hazelnuts
• Lemon Bars with Cheesecake Filling

We have many other menus for you to choose from if perhaps you are looking for something a little different this year.  For more menu ideas check out our article archives under the holiday months or look in our menu archives.  We hope you and your family and a wonderful, safe and delicious holiday!

Enjoy!

- Chef Yvonne

ADVERTISEMENT