Menus for Christmas Eve Dinner

[LenaS]

Anyone planned their Christmas Eve Dinners yet? I have not decided yet, but would love to see what you all are serving, would like some ideas.

[sunbrie]

Since my husband's family is of Norwegian descent we always have Swedish Meatballs and mashed potatoes. My MIL usually makes it, so I don't have any recipes. Since we'll be alone for Christmas this year, I guess I'll be making it--which leads me to--does anyone have a good recipe for Swedish Meatballs?

[Laura]

Last year we had homemade tamales, with homemade refried beans, and spanish rice(sorry from a box with some modifications.) This year it will be more formal again. Standing rib roast with a shallot red wine sauce, garlic mashed potatoes, broccoli cheese casserole, and profiteroles with vanilla ice cream and bittersweet chocolate sauce for dessert. Haven't thought of an appetizer and am thinking I need some sort of light side dish. Any suggestions are welcome.

[lanie]

Here I go again with the smoked salmon on lettuce leafs, slivered red onion, sprinkled with capers, cracked black pepper and a lemon wedge on side - it is so good and so elegant - AND GOOD! Make plates ahead, wrap in saran - easy!

[Vanessa]

Hi. Usually on Xmas Eve we have drinks and these fritters made with cheese and rice flour, some appetizers. Then dinner :salad, rice with pigeon peas, pork (fresh ham) seasoned with garlic, oregano etc.. cranberry sauce,a vegetable. Then dessert would be TEmbleque made with fresh coconut milk (its like a jello made from coconut milk) and another dessert. Xmas cookies to pass around and biscotti..ending with strong coffee so we can then attend midnight mass...
If we don't go to mass until Xmas then we just enjoy the Xmas tree and company...I always have to sneak downstairs to the basement where I hang the Xmas socks to put stuff in it. I always seem to remember those Xmas stockings after bedtime!

[lindrusso]

Well, I don't have it all figure out yet, but it will start out with an appetizer. Perhaps a hot crab dip. I have other things in the freezer, so I may just whip one of those out - who knows? My mom is making some sort of goat cheese salad with caramelized almonds that sounded really good. The main course will be filet mignon and Seafood Newburg (mostly because I don't like steak/filets). I haven't figured out the side dishes yet, but it will probably be from CL. Maybe homemade rolls too. Dessert will be a combo of the Lemon-Cream Cheese Cookie Cups, Pecan Tassies and maybe some Chocolate-Walnut Tartlets. The tassies are done, but I have to get to work on those cookie cups and tartlets! Happy Cooking everyone!

[BJennif]

Christmas Eve is traditionally just appetizers. We have an open house and a ton of appetizers. All the family favorites will be present including a few new ones:
Asparagus Roll-ups, Bacon and Cheese Rye rounds, Christmas cheese ball, Artichoke Dip in the bread bowl, Clam dip (hot) in bread bowl, chicken wings, meatballs, Jezebel sauce and probably many more that I'm forgetting!! I'm glad the holiday falls on the weekend so I'll be off from work to prepare!!!

[carolyn.1]

Since this is the second year that both of my newly married girls have been away from home, Mike and I have started a new tradition. I like for Christmas Eve Dinner to be alittle formal. So last year my new Son in law's out of town parents joined us for dinner. This is what I served.
appetizer-crab dip/grilled shrimp
Gourmet Salad w/ several different dressings
Butcher sliced thick New York Strip Steaks
Baked Potatoes w/ toppings on the side
Asparagus
Dessert
White wine
I served it on my fine China with lighted candles--it turned out beautiful. My dining room table is in full view of my great room which has a huge fire place which was in full flame. Very beautiful ambuance (sp)

[GayeC]

I am planning to have enchiladas this year. My mother will make her famous chicken enchiladas and I will probably make the white bean enchiladas from CL.

[SusanD]

This is our first time having Christmas at our house w/both my and my husband's families. On Christmas Eve I'm just doing lots of appetizers - things I can prepare in advance like artichoke dip, spinach/feta triangles, shrimp, cheese platter. I'll probably try the crostini w/sun dried tomato tapenade from the Dec. CL. We always do our big dinner on Christmas Day, and I plan to carry on our family tradition of standing rib roast, yorkshire pudding, and tons of veggies. I also found the most beautiful looking semolina cake in last month's Food & Wine (sorry, CL) that I'm going to make for dessert.

Hey how about that - I've been promoted to "member"! Wonder when that happened?

[This message has been edited by SusanD (edited 12-05-2000).]

[junietoo]

We traditionally have our formal dinner on Christmas eve and something easier on Christmas day. This year we'll start with Goat Cheese Appetizer with Warm Tomato Salsa while the wine begins to flow and dinner is receiving its finishing touches. Plans so far are for:

Butternut Squash Soup
Mixed Green Salad with Oranges and Almonds
Roasted Chipotle Chicken
Roasted Potatoes with Herb Butter
Homemade rolls

Custard Pie
Apple Cranberry Walnut Pie

I still have to round out the dinner with vegetables, but I haven't decided what they'll be yet.

[Wendy w]

I wish I knew what we are DOING on Christmas eve. My boyfriend's Mom and Uncle are coming in from out of state and no one in his family has made plans.

Last year, we had scampi, vegetable lasagne, antipasta salad, home made garlic bread and we were too full for the special holiday ice cream.
Grumble...grumble...I want to start planning now.

Wendy

[Cyn]

Junietoo,will you post your butternut squash soup recipe? I've had some good ones and want to try it.

[LGBurns]

Junietoo, I don't know if you were asking for recommendations or not but thought I'd give you one anyway (I'm afraid I'm notorious for my unsolicited opinion, please forgive http://www.cookinglight.com/bbs/biggrin.gif ). I highly recommend the brussel sprouts from the December 2000 issue. They were so easy and delicious! I wouldn't go so far as to say those who don't like brussel sprouts would like them, but I'm lukewarm to sprouts and I found them yummy.

[food girl]

I am working on my Christmas eve menu. My inlaws are coming to visit, and leaving on Christmas day.

So far I am serving a beef tenderloin, harvest mashed potatoes and a modification of the pear, smoked turkey & walnut salad. My sister in law is bringing dessert.

Do you all think that the port wine mushroom sauce would go well with the tenderloin? I printed out Ed's recipe and it looks so go I could eat the paper!

Oh, I will be making some soup and milkshakes too, my husband is having jaw surgery on the 22nd and he will be wired shut till February http://www.cookinglight.com/bbs/frown.gif

[junietoo]

Cyn: I'm at work, but I'll leave a message on my home phone to bring it tomorrow (my home computer is TOO SLOW with that dial up connection.) It's a great recipe that we've used over and over again. The quality of the squash is paramount, though. My dad grows bushels of it and stocks us up for months. He came down for Thanksgiving and brought bushels of: apples, squash (several varieties), potatoes, garlic and onions. I'm in heaven. I haven't had breakfast yet, so dinner sounds especially delectable right now.

LGBurns: I love brussels but, alas, the rest of my family would likely test the capacity of the garbage disposal if I attempted to add them to the menu. Some things you just give up on. Any other suggestions?

[TheresaM]

junietoo, is the Roasted Chipotle Chicken
a CL recipe, if so would you please post it or tell me where to find it. thanks, Theresa

[junietoo]

I actually got it from a Martha Stewart recipe for Pulled Chicken and Corn Tamales. The tamale recipe is also an excellent recipe. It calls for you to roast chicken with chipotle peppers, then proceed with the rest of the recipe. I simply stop with the roasted chicken. Sometimes, when I'm unsure whether my guests will like the smokey taste of chipotles, I substitute green chilies for the chipotles. A completely different taste, but delicious nonetheless.
http://www.marthastewart.com click on "Cooking" then "Recipe Finder" and type in the name of the recipe.

I'd put in a link for the site, but I haven't figured out how to create it. Any advice from the pros that frequent this board? I read the help notes, but it didn't seem to work for me.

[This message has been edited by junietoo (edited 12-06-2000).]

[junietoo]

Oh, gee -- the web link worked! Yea!

[hsvaughan]

Christmas Eve is always casual and cozy with my family. We generally have chilie or potato soup. (Last year I made the Red Chicken Chilie from CL and my entire family loved it...so I will probably bring that to my parents house this year). Along with the soup we generally have a salad, this year I am bringing the Winter Salad from CL December 1999, lastly we have generally have and cinnamon rolls, however this year I plan on bringing the Citrus-Cream Cheese Pull-Aparts from last Dec. CL.

Christmas Day is generally much more formal, however this is my first year married, and I am still not quite sure what our plans are for the day. I think we will start at my in-laws house in the moring, if I like those Citrus-Cream Cheese Pull-Aparts I might bring those for the morning too. Next we will go to my mother-in-laws side of the family, then return maybe to my parents house, then off the my husbands great-grandmothers house. Christmas is a marathon day now that I am married. I am from a small family, and we used to just eat great dinners, lounge around and play board games. However, I am excited for all of the new festivitis too!

[hsvaughan]

Here is the recipe...my family loves it. Last year I made this the night before and put it in the refrigerator...it made the dinner really easy! http://www.cookinglight.com/bbs/biggrin.gif

Red Chicken Chili - CL September 1999
2 tsp. olive oil
3 Cups chopped onion
1/4 Cup Chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. gound cumin
3/4 tsp. salt
2 garlic cloves, minced
3 Cups Chicken Stock
1 16oz. can kidney beans, drained
1 15oz. can black beans, drained
1 14.5 oz. can whole tomatoes, undrained & chopped
3 Cups diced cooked chicken
1/2 cup shredded reduced-fat cheddar cheese
1/2 Cup low-fat sour cream

Heat oil in large dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients; saute 30 seconds. Add chicken stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream. yield 8 servings ( 1 cup chili, 1 tablespoon cheese and 1 tablespoon sour cream).

I generally cheet with the chicken stock and use cans of chicken broth.

Cals 280
Fat 9.2g
protein 24.5
Carb 26.6
Fiber 5.4g
Chol 54mg
Iron 3.6mg
Sodium 743 mg
Calc 150mg

[Christine]

My family has had spaghetti every Christmas Eve, since long before I was born. We usually have an early dinner, go to a Christmas Eve service at church, drive around to see the Christmas lights on homes, come home, read stories, have appetizers, cookies, etc.

[junietoo]

hsvaughn: Is the recipe called "Red Chicken Chili"? I couldn't find it on the recipe finder. It sounds like something my family would like.

[junietoo]

I'm bumping this up because Cyn asked for my butternut squash soup recipe. I posted it as a new topic and I'm afraid it might get lost. It's titled "Roasted Butternut Squash and Apple Soup" -- It's a great winter soup and it freezes very well. I put it in one-serving containers so when my husband is out of town, I pop one in the microwave and by the time I've changed my clothes, it's ready to eat.

[mah]

i love our christmas eve menu -- it is actually better than our christmas dinner...for appetizers, we have a variety of cheese and cracker and huge shrimp with very hot cocktail sauce. for our main course, we have angel-hair pasta with olive oil, garlic and anchovies....very rich but oh soooooo good! tossed salad and a very good local italian bread...broccoli, sword fish and scallops --topped off with jello and homemade christmas cookies....

can't wait.....

[LGBurns]

Junietoo: Here's another suggestion: Green Beans w/Red Onions from CL Nov '99. I made this last night for dinner and it was delicious and so easy. The red onions get browned in the pan and then you add balsamic vinegar to glaze the beans and onions. Oh so good! It's definitely a last minute recipe but it doesn't take more than 15 minutes.

[junietoo]

LGBurns: Thanks for the suggestion. It sounds delicious and I'm going to give the recipe a try.

[maccmedia]

Hi!
Can you post the recipe for Green Beans with Red Onions? It sounds good plus easy. I am trying to finalize my Christams Eve menu too. I often plan too many complicated things and end up frazzled at the last minute when I would rather be relaxing!
Thanks

[Grace]

I finally finished coming up with our Christmas Eve menu (sheez, nothing like waiting til the last second!). Anyhow, we will have Xmas Eve here with my Mom and stepfather, and my sister and her husband, so there will be only 6 of us (including me and my husband!). My sister likes things fancy (actually, we usually have xmas eve at their house, but my husband doesn't want to drive on xmas eve, so he suggested we have it). Anyway, the menu is as follows:

Appetizers: Smoked Salmon Roulades (from this BB!)
Baked Brie (from Trader Joes - it has cranberries, apricots, hazelnuts and brandy in it) with crackers
Big shrimp platter

Dinner: Three Kings Salad (CL - it's great)
Herbed Clover Leaf Rolls (CL)
Beef Tenderloin
Port Wine Mushroom Sauce (CL)
Mashed Potatoes
Brussels sprouts with Carrots and Almonds (CL)
Acorn Squash with wild mush. cranberry stuffing (this BB!)
Sprited Cranberry apricot sauce (this BB)

Haven't figured out what the big dessert will be, but there will definitely be the big assorted cookie tray.

I'm planning to make most of the dinner ahead of time (except for the potatoes and beef). I'm looking forward to it. I don't entertain that often, and I know my family (particularly my mother) enjoys when we kids cook for her. (She's the kind that'd ooh and aah about how "wonderful" everything is, even if it was awful!) But she's not lying. To her, since her "kids" made it (geez, I'm 37 already!), it's wonderful! Oh well, better than a mother who is really critical or something!

[This message has been edited by Grace (edited 12-17-2000).]

[Ohioan]

Grace -

Okay, I give up, which is the Three Kings Salad and what's in it? Gold, frankincense, and myrrh???? http://www.cookinglight.com/bbs/smile.gif Seriously, I don't remember this one. Remind me?

Cheers,
Phoebe

[Grace]

Hi Phoebe - it's in the December issue - we made it at our last supper club, and I think it will be perfect for my Christmas Eve meal...."The colorful trio of beets, oranges, and red onion represents the three wise men from the nativity story" (no, not gold, frankincense and myrrh!!) Here it is (the only thing I suggest is to go easy on the red onions - too much overpowers this salad in my opinion).

CookWare(tm) from Cooking Light(r)

Three Kings Salad

SOURCE: Cooking Light YEAR: December 2000 PAGE: 195

INGREDIENTS FOR 6 SERVINGS:
4 navel oranges
1 (15-ounce) can whole beets, drained
3 tablespoons balsamic vinegar
2 tablespoons walnut oil or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup slivered red onion
Pomegranate seeds (optional)

INSTRUCTIONS:
The colorful trio of beets, oranges, and red onion represents the three wise
men from the nativity story. Section the oranges, cut the beets and onions,
and make the vinaigrette ahead of time (store them in separate containers so
the colors don't bleed). Assemble up to an hour before serving. This recipe
originally called for pomegranate juice (obtained by meticulously smashing
pomegranate seeds and straining the juice) and fresh beets. We found most any
fruit juice will work, however, and canned beets are fine, too.

1. Peel and section oranges over a bowl; squeeze membranes to extract juice.
Set sections aside; reserve 1-1/2 tablespoons juice. Discard membranes.

2. Cut beets into wedges.

3. Combine reserved 1-1/2 tablespoons juice, vinegar, oil, salt, and pepper in
a medium bowl; stir well with a whisk.

4. Divide beet wedges and orange sections evenly among 6 salad plates. Top
each serving with 2 tablespoons onion slices. Drizzle with vinaigrette, and
garnish with pomegranate seeds, if desired. Yield: 6 servings.

Note: To obtain pomegranate seeds, put on gloves and cut the pomegranate into
quarters. Coax seeds out from the base with thumbs, being careful not to break
seeds. Remove and discard white membrane. Reserve 1/3 cup seeds for garnish.

NUTRITIONAL INFORMATION:
CALORIES 116 (37% from fat); FAT 4.8g (sat 0.4g, mono 3.2g, poly 0.9g);
PROTEIN 1.7g; CARB 18.6g; FIBER 4.8g; CHOL 0mg; IRON 0.7mg; SODIUM 363mg; CALC
53mg

[Ohioan]

Thanks, Grace! I don't know how I overlooked this one; it sounds yummy. And thanks, too, for the advice about the onions.

Cheers, Phoebe