View Full Version : Christmas Eve Dinner - Vegetarian Style
12-10-2001, 04:44 PM
I need some ideas - we just had our holiday open house (Hanukkah and Christmas tree decorating - oh the joys of a mixed marriage!) and I cooked for the 35 people plus kids that came yesterday.
Now I need to put together a dinner menu for Christmas Eve. Because I'm still reeling from appetizer land from yesterday, my creative juices aren't what they should be today.
I'm looking for suggestions for a vegetarian Christmas Eve dinner. I'm thinking 2 appetizers, first course (soup or salad), main dish, 2 side dishes, and a desert. I'm going to use my china and silver so I'm looking for kind of fancy.
Any ideas? Fish is o.k. - just no meat of any kind.
12-10-2001, 06:45 PM
Here is a link to a menu I served last Thanksgiving (2000):
This is a delicious meal, lots of options for making ahead and very festive. If you don't have the Oct and/or Nov '00 CL, let me know and I'll post any of the recipes that you would like.
The only thing that I would change now is to serve mashed potatoes instead of the celeriac puree (don't remember if I mention this in the original thread). I thought the celeriac was a bit overpowering and competed with the parsnips, which are also a pretty unique flavor. Garlic mashed potatoes with this would be delicious and more traditional.
12-11-2001, 09:39 PM
Any other ideas?
12-11-2001, 10:06 PM
A friend of mine came to me for help for a veg-Christmas dinner. She's making fairly traditional sides: potato soup, garlicky green beans, apple-cranberry chutney, and a dessert.
I think she's settled on the Mushroom and Carmelized Shallot Strudel from the November issue as the main course.
Other main course ideas I suggested to her were a cauliflower-cheese pie with potato crust from Moosewood or a Low-Fat Moosewood mushroom polenta pie. I've got the recipes if you need them posted.
12-12-2001, 04:54 AM
Of all of the veggie Christmas Eve dinners I've done before here is one of my favorites:
Antipasto platter- grilled or roasted peppers, eggplant and onions, olives, assorted cheeses, a head of roasted garlic in the center
A few different types of bread- perhaps a loaf of crusty sourdough and a foccacia
A mixed green salad with goat cheese and walnuts
A veggie lasagna with caramelized veggies as the main dish
Side dish of garlicky white beans with sage
Dessert- fresh fruit and fancy chocolate- or something more elaborate if you wish!
This meal seems to satisfy everyone and is really tasty.
Let me know if you want any recipes.
12-12-2001, 07:17 AM
LGBurns -- I tried to follow your link, but it didn't upload the thread!
12-12-2001, 07:24 AM
Hi. Here are two ideas that are elegant and delicious. Once you pick the main dish, then it will be easier to pick recipes for the rest of the meal, so I'll just post main dish ideas for now. If you'd like any of the recipes, they can be found by searching this board. If you have any problems finding anything, just let me know.
Cannelloni with Spinach, Goat Cheese, Walnuts and Roasted Garlic-Tomato Sauce
12-12-2001, 08:35 AM
CL has a great maple roasted salmon that would make a lovely main dish.
Linda in MO
12-12-2001, 09:07 AM
beccathebaker, do you have the recipe for veggie lasagna with caramelized veggies handy? This sounds good! Thanks!
12-12-2001, 09:40 AM
Wow, all those things sound great. I climbed into bed last night with four cookbooks to try and plan the menu. I've got a few ideas, but I'd like to look into some of the ones posted here...
clarebear - which Moosewood book is the mushroom polenta pie in?
becca - I'd love two of the recipes - the garlicky white beans with sage and the veggie lasagna with caramelized veggies.
lindarusso - Would you send me the links for the two main dishes you suggested?
Yeah! I knew I could count on all of you!
I am so thankful for this board!!!
12-12-2001, 10:10 AM
Here is the recipe for white beans with sage and garlic
I made this one up, so everything is approximate:
2 cans Canellini beans
3 small plum tomatoes-chopped
about 5 or more cloves of garlic-chopped
1 -2 tb. fresh chopped sage-chopped
salt and pepper and crushed red pepper to taste
Sautee the garlic in a dash of olive oil. Add the sage to brown a tad. Then add the beans and tomatoes and let cook for about five minutes. ( i sometimes add some fresh chard to this as well-it's nice for the holidays with the red and white and green). At the last minute, add about 2-4 tb. lemon juice along with salt and pepper and crushed red pepper. This is better made ahead to let the flavors meld.
The lasagna recipe is my basic lcheese lasagna from Joy of Cooking made with caramelized veggies incorporated into it. Just heat some olive oil on the stove, add peppers, onions, zuchinni, garlic and eggplant and let caramelize on low heat for 20-30 minutes or until golden and yummy! Add these in layers between the noodles and cheese and your guests will be delighted!~
12-12-2001, 10:21 AM
I do a lot of vegetarian entertaining. For elegance, the Mushroom Strudel from November was great (if you can stand to deal with the phyllo) and the BBQ Roasted Salmon from a back to the best (can't remember the month). For the salmon, I used a large fillet (1 1/2 lb.) I think and roasted it whole.
12-12-2001, 11:01 AM
Whoops, can't find where I might have posted the seafood recipe, so here goes. And while I'm at it, I'll just post the cannelloni one too.
CANNELLONI WITH SPINACH, GOAT CHEESE, WALNUTS, AND ROASTED GARLIC-TOMATO SAUCE
Roasted Garlic-Tomato Sauce:
1 head garlic
1 1/2 tablespoons extra virgin olive oil
2 pounds fresh tomatoes, peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice
1/2 small onion, diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf
1 1/2 teaspoons extra virgin olive oil
1/2 medium red onion, diced, about 1 cup
salt and pepper
4 cloves garlic, finely chopped
1 large bunches of spinach, stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces, roasted
1/4 cup chopped fresh herbs, such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese, about 2/3 cup
1 egg, beaten
2 ounces Parmesan cheese, grated, about 2/3 cup
2 ounces Montrachet cheese, or other creamy, mild goat cheese
2 fresh pasta sheets, about 10 ounces
1. THE SAUCE: Preheat the oven to 375º. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.
2. Heat the remaining tablespoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic.)
3. THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and sauté until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.
4. Heat the remaining 1/2 tablespoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.
5. Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.
6. Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.
7. ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).
8. Preheat the oven to 350º. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.
9. Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.
10. Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.
Whew!! Eat and enjoy - it's worth the extra effort!!!
(from Martha Stewart)
She calls this Lobster Newburg, but you can use any kind of seafood. I use lobster and shrimp.
3 one-and-one-quarter pound lobster
4 tablespoons unsalted butter
1 medium onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks
4 medium carrots
8 fresh tarragon
2 tablespoons all-purpose flour
1/4 cup sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon Coarse salt
1/8 teaspoon freshly ground pepper
1 large egg yolk
1. Fill a large stockpot three-quarters full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander. Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-sized pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
2. Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches. Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours. Prepare an ice bath. Strain stock through fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
3. Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
4. Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle the flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not brown, about 2 minutes. Carefully add the sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add the tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in the cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add the salt and pepper. Pick the tarragon from remaining 4 sprigs, chop and add. In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to yolk; whisk to combine. Remove from heat.
5. Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set six 6-ounce ramekins into pan. (I was serving this as a main course, so I used a casserole to heat it in the oven).
6. Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to the oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.
12-12-2001, 11:09 AM
Those both look great - my list of options are mounting!!!
12-12-2001, 01:59 PM
Here are a few of my favorites (sorry about the length of this message)
PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER
8 tablespoons (1 stick) butter
4 cups matchstick-size strips red bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
1/2 cup dry white wine
1 teaspoon dried crushed red pepper
1/2 cup thinly sliced fresh basil
1 teaspoon salt
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce 6x2x1-inch skinless salmon fillets
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.
Ristorante Araxi, Whistler, British Columbia
SHRIMP AND SWEET POTATO CAKES WITH CHAOTE SLAW AND CHIPOTLE SAUCE
Chayote (often mistaken for a squash) is a fruit with a cucumber-like taste and texture. The sweet-spicy balance of this appetizer goes well with Sauvignon Blanc or beer.
1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Chipotle Tartar Sauce
Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
*Available in Asian markets and in the Asian foods section of some supermarkets.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
Makes 6 servings.
(I made these ahead then warmed in the oven, the slaw is not really necessary)
CORN AND SALMON CHOWDER
Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.
1 tablespoon olive oil
1 large onion, thinly sliced
1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tablespoons fronds chopped and reserved
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1 bay leaf
2 cups canned vegetable broth
1 8-ounce russet potato, peeled, cut into 1/2-inch pieces
2 cups low-fat (1%) milk
1 1/2 cups frozen yellow corn kernels, thawed
1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces
Heat oil in heavy large pot over medium heat. Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add broth and potato and bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.
Purée milk and 1 cup corn in blender. Add corn purée, remaining 1/2 cup corn and salmon to pot. Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds.
Makes 4 servings.
Per serving: calories, 355; total fat, 11 g; saturated fat, 2 g; cholesterol, 52 mg
Cooking for Health
I also have a recipe for Salmon stuffed Portabello mushrooms that is yummy and can be assembled up to 6 hours before cooking. Let me know if you would like it. I made it for a Christmas party last year and it was a huge hit. Lots of request fo the recipe.
12-12-2001, 03:36 PM
I'd love the recipe if you don't mind. I want to have a bunch to choose from and I love portebello mushrooms.
12-12-2001, 05:30 PM
Here you go Dena!
Salmon Stuffed Portobello Mushroom Caps
1 lb salmon fillet, skinned (remove any bones)
1 C chopped onion
2 ribs celery, chopped
1 large clove garlic, minced
2 Tbs olive oil
1/2 C dry white wine
1 TB chopped fresh tarragon or 1 ts dried
2 TBs mayo (I use Miracle Whip lite for the extra zip)
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 C minced fresh parsley
4 large (4") Portabello mushroom caps (wiped clean)
1/4 C fresh bread crumbs
2 Tbs butter cut into 4 pats
1/2 C water
2 Tbs fresh lemon juice
Preheat oven to 350.
Cut salmon into chunks and put in a food processor and coarsely grind- do not puree. Transfer to a bowl.
In a small skillet cook onion, celery and garlic in oil over moderate heat until softened. Add the wine and tarragon and boil the mixture until the liquid has evaporated. Stir the cooked vegetables, mayo, salt, pepper and parsley into the salmon.
Arrange the caps sten side up in a large 9x13 baking dish. Divide salmon mixture among the caps, spreading it to the edges and sprinkle the bread crumbs on top. Top each serving with a pat of butter and pour the water and lemon juice around the caps into the bottom of the dish. Bake for 30 min or until the salmon is cooked through.
Dena, the first time I made this I thought that 30 mins wasn't a lot of time so I cooked for 40 mins. It was 10 minutes too much - they were not ruined, but 30 mins is plenty. I have also added a little chopped roasted red pepper when I have had it and it was also delicious. I have doubled this recipe and had leftovers the next day and still loved it. Enjoy!
12-12-2001, 10:51 PM
Mushroom Polenta Pie is in Moosewood Low-Fat Favorites.
Here's the recipe in case you don't have it:
Mushroom Polenta Pie
3 cups water
1 cup cornmeal
½ tsp salt
3 tsp olive oil
1 large onion, chopped
3 cups sliced mushrooms (about 10 ounces)
4 cups stemmed and chopped leaves of spinach, swiss chard or other dark greens
salt and pepper to taste
½ cup grated parmesean
Boil 2 cups water in a medium saucepan. Stir remaining water into cornmeal. Whisk wet cornmeal into boiling water. Add salt and a tsp of oil. Cover, simmer on low heat for 20-25 minutes, stirring often. Remove from heat. Prepare a 7x12” baking dish with a light coating of oil. Spread polenta in it evenly and set aside.
Preheat oven to 400.
Warm remaining oil in a large skillet. Add onions and garlic and sauté on medium heat about 10 minutes. Add mushrooms and cook until they are tender, about 5 minutes. Stir in greens. Sprinkle with salt and better. Cook, stirring often, for 2-3 minutes until greens have just wilted.
Spread veggies over polenta. Top with cheese. Bake 20-25 minutes. Cool 10 minutes before cutting.
Top with a tomato/marinara type sauce if desired.
12-27-2001, 10:43 AM
Thank you so much everyone!
My Christmas Eve dinner was a total success! I made:
Arugula salad with garlic balsamic vinegrette (from epicurious.com)
Cannelloni with spinich, goat cheese, walnuts and roasted garlic-tomato sauce - (from this board!)
Fried zucchini - from a cookbook I own
Chocolate Pannetone - from this board!
It was wonderful - the cannelloni was fabulous - I left out the walnuts - but it was terrific. We had it for leftovers on Christmas day and DH took it for lunch today too!
Thank you for your help! I have copied the rest of the recipes for later dinners!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.