Christmas/Hannukah Menu? (872 views)
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Post by Deleted on Dec 7, 2016 12:34:27 GMT -5
What's on your Christmakka/Hannamas menu this year? Any traditional dishes/recipes, or new ones you want to try?
I'm a little poultry-ed out, for a while. Maybe brisket, potato and/or spinach pancakes, matzoball soup, etc.
Anyone have a good salmon or TNT salmon Wellington recipe?
Nothing is written in stone at the moment.
Or, are you dining out?
Happy Holidays.
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sallyt
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Post by sallyt on Dec 7, 2016 12:44:09 GMT -5
I know...
I'm going to make the lemon chicken from Ina's new cooking for Jeffrey for Hanukkah.
For xmas, I was thinking of the gingerbread buche du noel from Baking chez moi. That's all I've got!
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cafelatte
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Post by cafelatte on Dec 7, 2016 12:49:56 GMT -5
I usually make a standing rib roast and will most likely again. Side dishes change. I also always bake cookies, and some sort of cake/dessert, but I haven't decided which ones yet. I think it's only 4 of us again this year.
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Post by wallycat on Dec 7, 2016 12:54:59 GMT -5
I'm debating about a slab o tenderloin. Sides are always super simple and I may remake the pumpkin "dump cake" that I made for T-day.
We made egg nog that is supposed to "cure" for 30 days, so may sneak some of that...made it dec. 1st.
No idea for NYE yet.
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emptynestmom
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Post by emptynestmom on Dec 7, 2016 12:55:31 GMT -5
I know I am going to make a hashbrown breakfast pizza for Christmas morning. And, I usually try to have something for dinner than just requires heating up...I am leaning towards beef stew...but that could change as I start looking around at what others are making...whatever it is will be easy to prepare so that I can enjoy the day without a lot of work...
Isn't it amazing that we are already to the point in 2016 that we are discussing Christmas/Hannukah meals? The year just flew by...  |
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Post by karenw on Dec 7, 2016 13:33:23 GMT -5
One word.....LATKES! That is the only requirement for Hanukkah. Everything else is just superfluous. And latkes go with everything and anything so whatever I decide, they will eat!!!
Karen
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Post by erin elizabeth on Dec 7, 2016 13:50:17 GMT -5
We just decided on our big party today. It is this weekend and our major cooking effort (dinner for 28!). My parents chose a crown roast of pork. Anyone have a T&T sweet potato gratin? We're trying to use up my dad's unsellable sweet potatoes. Hazelnut chocolate gelato and Christmas cookies for dessert. Still working on the specifics.
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Post by Deleted on Dec 7, 2016 14:00:58 GMT -5
One word.....LATKES! That is the only requirement for Hanukkah. Everything else is just superfluous. And latkes go with everything and anything so whatever I decide, they will eat!!! Karen I may need some superfluous cheesecake and chopped liver on Ritz crackers to wash down those potato pancakes/latkes.  |
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Varaile
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Post by Varaile on Dec 7, 2016 16:43:18 GMT -5
Christmas get-together #1 will be a variety of appetizers, take-n-bake pizzas, pumpkin sheet cake bars, and cream cheese pumpkin bars. Pizza per the sister's request.
Christmas get-together #2 will be a ham, gratin potatoes, squash, cranberry sauce, desserts to be determined. I might hit the local bakery for a selection of holiday cookies. I haven't decided how I'm going to cook the ham yet, but leaning toward the slow-cooker.
Christmas (just Hubby and I) lasagna, garlic bread, Caesar salad, desert to be determined. Maybe creme brule?
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Post by soupandstew on Dec 7, 2016 21:00:47 GMT -5
Christmas Eve is always bagels and lox for us, with a good wine. We decided for Christmas Day to buy tamales from our local tamale house. I'm making charro beans 1-2 days ahead because they are even better reheated. I'll probably make my own salsa verde for the tamales.
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Post by erin elizabeth on Dec 11, 2016 14:04:56 GMT -5
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Gail
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Post by Gail on Dec 11, 2016 23:54:30 GMT -5
 No idea what I'm making for Christmas. Am thinking tamales, but we'll see... For many years, our home was the gathering place for Christmas Dinner. However, with the marriage of one of our guests, it became necessary to shift things around, so we're now the annual holiday dinner, which this year will be December 30 due to extended family celebrations elsewhere. Although I change up the desserts and veggies to some extent, I tend to make the same stuff each year as it's a collection of favorites. Anticipated meal will be as follows: Shrimp platter (I let Whole Foods do that one, just large shrimp and cocktail sauce) Tiny cheese, olive and onion scones with Rondele Spiced walnuts, brie and fig paste Chardonnay Prime rib with jus Salmon with red wine reduction Potatoes dauphinoise Spinach gratin Glazed carrots Mesclun with mushrooms, walnuts and Roquefort (or vinaigrette) Frizzled Brussels Sprouts with pancetta Fresh creamed corn with microgreens Have forgotten what white wine we bought, also pinot noir Sticky date pudding with toffee sauce Chocolate bread pudding Apple walnut pie Cookies: ginger, almond spritz, butter cookies, cappuccino cookies and am thinking of trying serinakaker recipe I saw on Food 52 Kona coffee Yeah. We eat a lot.
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Post by soupandstew on Dec 12, 2016 22:54:04 GMT -5
8-) No idea what I'm making for Christmas. Am thinking tamales, but we'll see... For many years, our home was the gathering place for Christmas Dinner. However, with the marriage of one of our guests, it became necessary to shift things around, so we're now the annual holiday dinner, which this year will be December 30 due to extended family celebrations elsewhere. Although I change up the desserts and veggies to some extent, I tend to make the same stuff each year as it's a collection of favorites. Anticipated meal will be as follows: Shrimp platter (I let Whole Foods do that one, just large shrimp and cocktail sauce) Tiny cheese, olive and onion scones with Rondele Spiced walnuts, brie and fig paste Chardonnay Prime rib with jus Salmon with red wine reduction Potatoes dauphinoise Spinach gratin Glazed carrots Mesclun with mushrooms, walnuts and Roquefort (or vinaigrette) Frizzled Brussels Sprouts with pancetta Fresh creamed corn with microgreens Have forgotten what white wine we bought, also pinot noir Sticky date pudding with toffee sauce Chocolate bread pudding Apple walnut pie Cookies: ginger, almond spritz, butter cookies, cappuccino cookies and am thinking of trying serinakaker recipe I saw on Food 52 Kona coffee Yeah. We eat a lot. If I promise to do all the dishes forever and forever, can I please come live with you? I'm good with just the the scones, the walnuts, brie and fig paste, Frizzled Brussels Sprouts w/pancetta, Chardonnay and coffee. That all I need, really. |
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Gail
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Post by Gail on Dec 12, 2016 23:42:09 GMT -5
If I promise to do all the dishes forever and forever, can I please come live with you? I'm good with just the the scones, the walnuts, brie and fig paste, Frizzled Brussels Sprouts w/pancetta, Chardonnay and coffee. That all I need, really. You'd regret it sooooooooooooooooooooooooooooooooo quickly. I am The World's Messiest Cook. My husband calls me The Swamp Monster. |
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Post by mcgee on Dec 19, 2016 19:23:46 GMT -5
What's on your Christmakka/Hannamas menu this year? Any traditional dishes/recipes, or new ones you want to try? Anyone have a good salmon or TNT salmon Wellington recipe? SaveDid you ever decide on your menu? I was intrigued by the Salmon Wellington so did a Google search and found this on Epicurious: www.epicurious.com/recipes/food/views/salmon-wellington-102192It gets great reviews so I might make it for Christmas dinner. I was going to serve bolognese over pappardelle but this sounds really good, easy, and something I've never made before. |
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Post by Catbatty on Dec 19, 2016 19:36:53 GMT -5
Gail! I wanta come, too!! The scones... you have recipe for those? They stopped me in my tracks! I about fell apart as I went down the list. ManoMAN!!!! Drive us all wild, why don'tcha? sob
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Post by Deleted on Dec 19, 2016 19:53:53 GMT -5
What's on your Christmakka/Hannamas menu this year? Any traditional dishes/recipes, or new ones you want to try? Anyone have a good salmon or TNT salmon Wellington recipe? SaveDid you ever decide on your menu? I was intrigued by the Salmon Wellington so did a Google search and found this on Epicurious: www.epicurious.com/recipes/food/views/salmon-wellington-102192It gets great reviews so I might make it for Christmas dinner. I was going to serve bolognese over pappardelle but this sounds really good, easy, and something I've never made before. Thanks for the link.  Brisket. Saving salmon for another day. If there is any leftover brisket, may have a rerun of some Thanksgiving side dishes I posted (sans the turkey marsala) - Potatoes Dauphenoise and Green Beans with Frizzled shallots. ;-) Happy Holidays. Edited to Add: Smiled today when I watched The Chew. "Chrismukkah Crowd-Pleasers" Mario made brisket in red wine, and there was also a segment on potato pancakes/latkes made in muffin tins. abc.go.com/shows/the-chew/episode-guide/2016-12/19-chrismukkah-crowd-pleasersIna Garten made a yummy roasted carrot salad with goat cheese. And, a Nutella filled Babka. Everyone who tried it, was orgasmic. |
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Gail
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Post by Gail on Dec 19, 2016 22:23:45 GMT -5
Gail! I wanta come, too!! The scones... you have recipe for those? They stopped me in my tracks! I about fell apart as I went down the list. ManoMAN!!!! Drive us all wild, why don'tcha? sob Here is a link to the scone recipe: click hereSince the recipe calls for self-rising flour and I don't care to use that, I've written the following note on my copy: Per 1 cup flour, use 1 1/2 tsp baking powder + 1/2 tsp salt. After weighing flour in this recipe, I had approximately 1 1/2 cups of flour to which I added 2 1/4 tsp baking powder and upped total salt in recipe to 3/4 tsp. These freeze well, so I usually bake them a week or so before our dinner and defrost them the night before serving. As guests arrive, I pop them into the toaster oven to warm, then split them and spread with garlic and cheese Rondele. |
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Post by Catbatty on Dec 20, 2016 2:16:30 GMT -5
Tiny cheese, olive and onion scones with Rondele - Thank you, Gail. The link doesn't work (yet)...but I am thrilled that you are trying to get the recipe to us.  (I have totally flunked linking and that is why you seldom see me trying to do them. I'm shamed to admit.)  And thank you, also, for the tip about making our own self-rising flour for the recipe.
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Gail
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Post by Gail on Dec 20, 2016 3:46:16 GMT -5
Tiny cheese, olive and onion scones with Rondele - Thank you, Gail. The link doesn't work (yet)...but I am thrilled that you are trying to get the recipe to us. (I have totally flunked linking and that is why you seldom see me trying to do them. I'm shamed to admit.) And thank you, also, for the tip about making our own self-rising flour for the recipe. I should've double-checked the link before leaving before, I guess. Made a change and it seems to be functioning now... Let me know. PS I used to work on a web site (NOT in tech department, however) and would link with great abandon. Problem wasn't yours or the site's; was mine. |
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Post by wallycat on Dec 21, 2016 19:35:59 GMT -5
I'm drooling reading this. Gail, can I come live with you too?! I can vacuum and wipe counters once the dishes are done I have decided on duck breasts. I'm going to fly by the seat of my pants to make either a broccoli or red cabbage sauteed dish with frozen cherries I picked/pitted from our neighbor this summer. Sweet potato will be simply microwaved with butter. |
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gilgamesh37
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Post by gilgamesh37 on Dec 22, 2016 13:01:55 GMT -5
Wallycat, if you want, Epicurious has a great simple recipe for duck breasts with a cherry and port sauce. I've done it several times and it's always great.
Duck breasts with cherry port sauce
Our menu changes very little year to year.
Cheeses, pates, salami, olives, crackers Prosecco Beef tenderloin, very rare sautéed mushrooms (including some chanterelles, if they don't expire before Saturday) risotto (usually I do mushroom risotto, but one guest this year doesn't like mushrooms, so keeping them separate) shredded brussel sprouts with bacon and hazelnuts butternut squash roasted with herbs de provence homemade brown n serve rolls nice red wine
dessert I'm teetering between an almond pear galette with Tahitian vanilla ice cream or a cookie assortment. We're almost always too full for dessert anyway. |
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Post by wallycat on Dec 22, 2016 13:14:06 GMT -5
Thanks gilgamesh. DH does not like port or cherries. I'm going to do a simple Gordon Ramsey version.
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Gail
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Post by Gail on Dec 23, 2016 13:44:11 GMT -5
I'm drooling reading this. Gail, can I come live with you too?! I can vacuum and wipe counters once the dishes are done I have decided on duck breasts. I'm going to fly by the seat of my pants to make either a broccoli or red cabbage sauteed dish with frozen cherries I picked/pitted from our neighbor this summer. Sweet potato will be simply microwaved with butter. Gosh, we're going have to throw our houseguest out with all of you! And now, I'm sure hopeful I'll be able to get it all done. Had an unexpected mom-in-hospital couple of days, which fortunately turned out to be a non-issue. Work time is getting short, so I'm trying mightily not to stress. And duck breasts... mmmmm... |
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Post by soupandstew on Dec 23, 2016 20:43:11 GMT -5
Got some "interesting" beef tamales-think brisket and BBQ sauce-at a local store. I wanted chicken tamales too but nothing to be found in any of my local haunts, beef and pork only. So we are doing guacamole/chips, beef tamales and charro beans I made last night so they would have time to get even better by Sunday. Checked out a newly opened bakery in the 'hood featuring South American pastries, predominantly Peruvian. After fighting fiercely for a parking space, we settled on a coconut cake and a dulce de leche roll. They may not make it to Sunday. I love shopping locally owned businesses because they give so much back to the community.
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Brisket. Saving salmon for another day. 
(I have totally flunked linking and that is why you seldom see me trying to do them. I'm shamed to admit.) 