Christmas Dinner?

Question

What meal should I make for Christmas dinner. I am actually cooking a holiday meal this year (not like Thanksgiving) and do not want the traditional turkey or ham. Can any of you suggest a good meal with appetizers and all? This means appetizers, side dishes, the main course, and a dessert.

I need real suggestions please! Thanks!

Answer 1

What about Prime rib, mashed potatos, green salad and a veggie of your choice. Its easy and will impress all your guests. For appetizers do something like stuffed mushrooms or endive leaves stuffed with a creamy blue cheeseand dessert make it chocolate mousse (again super simple but really good)

Answer 2

Prime rib with mashed garlic and Kosher salt encrusted
Scalloped potatoes
French cut green beans with toasted pine nuts or almonds
Dinner rolls
Cabernet or Beaujolais
Vanilla ice cream with Midori over the top, cookies & brownies
Opps...appetizers go with a nice cheese and cracker plate, a good Brie, a sharp Cheddar and a Swiss with assorted cracker or cocktail breads, add afew grapes for a nice presentation.

Answer 3

i know - i want to do something different too. it is summer here in australia - so my plan is: a rolled boneless chicken stuffed with apricot and cashew nut stuffing a beautiful mango, asparagus, proschiutto and avocado salad barbequed shrimp (marinated in sweet chilli sauce, coriander (cilantro), garlic and lime juice) scalloped potato bake a huge home made chocolate raspberry pavlova (like a giant chocolate meringue) from the Nigella Lawson website recipe. (this is the most delicious thing you have ever put in your mouth!! I have made it twice already - it is easy and so, so good). i also am tired of turkey, ham and the old christmas pudding with custard and cream - so out with the old and in with the new!!!

Answer 4

we're going with turkey this year. Last year I did
Cornish Hen
Roast potatoes (bake with a bit of oil and seasoning to make them crisp)
carrot and turnip mashed together
we also served a tortiere
Green salad
for dessert we did pot luck so the usual assortment of pies and squares.

Answer 5

Array of fine cheeses, fruits and crackers for appetizers.

Ceasar Salad

Prime Rib
Mashed potatoes
Glazed carrots
dinner rolls

Cheesecake for dessert

Answer 6

Here in New Mexico, a lot of families have tamales, enchiladas, pinto beans, spanish rice, tortillas, posole, biscochitos, and flan.

Answer 7

we are going non traditional this year. porterhouse on the grill. tossed salad with all the fixings, baked pot.s garlic toast, creamed corn, and jello with fresh fruit in it, also red wine.

Answer 8

i am doing Goose and plum puddin~

sounds like fun to me...

a good old fashoned xmas dinner... LOL

Answer 9

Stuffed Mushrooms

Mushrooms and olive oil make a great combination as the mushrooms just soak up the flavours of the oil. I like to use a robust Sicilian oil for this recipe. Serve as a first course or as part of a cold buffet.

Serves 4

8 large open cup or field mushrooms or Portobello mushrooms
1/4 pint well flavoured extra virgin olive oil
2 teaspoons Worcestershire Sauce
6-8 drops Tabasco Sauce
1/2 cup grated Cheddar cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper
Garnish:
Wedges of lemon
Sprigs of flat-leaf parsley

Place the mushrooms in a large ovenproof dish or baking tray. Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms. Place under a pre-heated grill and cook for about 6-8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.

Mix the grated cheese and breadcrumbs with the rest of the olive and Worcestershire sauce mixture, Season and press this mixture on top of the cooked mushrooms. Return to the grill for 2-3 minutes until well browned and crisp. Serve at once, garnished with a wedge of lemon and a sprig of parsley.


Grilled Rib Eye Steaks and Potatoes

2 small baking potatoes, about 6 ounces each
1/4 cup olive oil
1 large shallot, minced
2 large garlic cloves, pressed
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon paprika
Two 1-inch thick, 11-ouonce Spencer (rib eye) steaks

Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl.

Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish.

Pour half of mixture over steaks.

Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour.

Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper.

Grill steaks to desired doneness, turning once, about 7 minutes for rare.

Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side.

Season with salt and pepper and serve.

Mixed Wild Mushroom and Parmigiano Salad

Dressing:

3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar or red wine vinegar

Salad:

5 ounces assorted mushrooms (morels, crimini, shiitaki, chanterelles)
Salt and freshly ground pepper
4 to 5 fresh basil leaves, finely shredded or minced OR 1 teaspoon minced fresh parsley
1 ounce thinly sliced Parmigiano-Reggiano

In a small bowl, whisk together the oil and vinegar and set aside.

Wipe mushrooms clean with a damp cloth, cut them into thin slices and place in a medium bowl.

Season the mushrooms with salt and a little pepper, toss with basil or parsley and the dressing.

Taste and adjust the seasoning.

Arrange in small mounds on serving plates, top with sliced Parmigiano and serve.

Can make ahead, preparing the dressing and mushrooms. Assemble the salad (last paragraph) just before serving.

Quick Buttermilk Biscuits

1/2 cup butter
2 cup self-rising flour
3/4 cup buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

Do NOT over mix.

Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter.

Place on lightly greased baking sheet.

Bake at 425 degrees, 13-15 minutes. Brush with melted butter.

Makes 1 dozen.

Berry Napoleons

1 frozen puff pastry sheet, thawed (see note)
1 egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2 teaspoon ground cardamom, divided
10-ounce package frozen raspberries in syrup, thawed
1/2 1-pint basket strawberries, sliced
Vanilla frozen yogurt

Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square.

Cut out two 4x5-inch rectangles and transfer to ungreased baking sheet (reserve remaining pastry for another use).

Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle over pastries.

Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.

Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes.

Combine raspberries and strawberries in small bowl.

Add reduced syrup and remaining 1/4 teaspoon cardamom. (Can be made 2 hours ahead. Cover and chill.)

Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of the berry mixture, then pastry tops.

Spoon a few berries on top of each pastry.

Serves 2.

Answer 10

how about mased potatoes, salad, bread roll,wine (of course), and desert!!(i perfer chocolate cake)!!! (MMMMMMMMM)!!!