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TheFuzzy
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Post subject: Christmas/Eve Menu Posted: Sun Dec 20, 2015 11:21 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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So, print 'em here.
We're having guests for Christmas Eve, so I'm doing Provencal, an area where they have a traditionally non-meat meal for the holiday:
brandade bread vegetables with aioli soupe de lasagnes french silk tart cheese course
Apparently it's traditional in Provence to have 13 desserts on Christmas Eve, but with only 6 diners, that seems rather excessive, so no.
_________________ The Fuzzy Chef Serious Chef iz Serious!
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fitzie
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 6:15 am |
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Joined: Fri Dec 19, 2008 9:52 am Posts: 1140 Location: Kansas City
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Our French neighbors always had 13 desserts. They baked about half and bought the rest. His favorite was Hershey's Kisses. His wife was a fabulous baker. Go figure!
fitzie
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JesBelle
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 8:45 am |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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We decided not to do a sit-down this year, so we are just having a really big antipasto.
Antipasti Stuffed Dates Prosciutto and Goat Cheese Roulades Crostini -- Yogurt Cheese with White Bean Paste and Red Pepper with Olives Marinated Mushrooms Mixed Olives Pepperoncini Mixed Cured Meats Stuffed Eggs with Tuna and Capers Mixed Cheeses Goat Cheese Spread Crackers and Crusty Bread Breadsticks Rosemary-Lemon Spiced Pistachios
Hot Bites from Trader Joe's Parmesan Pastry Pups Arancini Bites Spizzico di Pizza
My sister is also bringing some Shrimp Cocktail.
Edited to add: And cookies, lots of cookies.
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Paul Kierstead
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 9:32 am |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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Our tradition has no special meal on christmas eve. Outside of post-midnight mass meal (which I know of), always wondered where those eve traditions came from.
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Cubangirl
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 11:02 am |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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I am doing Lechon Asado with black beans and white rice. I was able to get fresh the front end of the leg and have it boned. Trying to get the energy to make some Cuban bread as well. And homemade version of Marie Callender's Chocolate Satin Pie. Doubles as Christmas Eve and my son's 38th birthday.
My dad died last week and it has hit me harder than I thought it would since he was 97. So Steve and Joel are taking care of Christmas day. He's thinking of sous vide prime rib with a steak for me (not a fan of prime rib). I hope I can get into the spirit soon so I can bake something.
_________________ Alina
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wino
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 3:15 pm |
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Joined: Sat Dec 20, 2008 5:35 am Posts: 2305 Location: Regina, Saskatchewan, Canada
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jeanf
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 4:13 pm |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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We are having an "orphans" Christmas Eve open house for anyone with no where to go. I have spanokopida from Costco, will bake a brie topped in apple butter in puff pastry, crackers, hummus, cookies, shrimp and a few pizzas. I like the idea of stuffed dates and arancini too, I'll see if there's time to make them. JB - how do you do your dates? And what's involved in the roulades?
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JesBelle
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 5:43 pm |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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Alina - I'm sorry for your loss. I think it is a difficult thing at any age.
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JesBelle
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Post subject: Re: Christmas/Eve Menu Posted: Mon Dec 21, 2015 5:52 pm |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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Jean - I take medjool dates, remove the pit, and replace it with a shard of Parmesan.
For the roulades, I take 8 oz. of goat cheese, season it with some chopped parsley, and a clove of minced garlic, then roll up spoonfuls of the mixture in strips of prosciutto.
Both "recipes" come from a spread on antipasti in the May/June 1996 issue of CI.
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jeanf
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Post subject: Re: Christmas/Eve Menu Posted: Tue Dec 22, 2015 7:31 am |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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JesBelle wrote: Jean - I take medjool dates, remove the pit, and replace it with a shard of Parmesan.
For the roulades, I take 8 oz. of goat cheese, season it with some chopped parsley, and a clove of minced garlic, then roll up spoonfuls of the mixture in strips of prosciutto.
Both "recipes" come from a spread on antipasti in the May/June 1996 issue of CI. thanks....I should have that one too so will look it over.
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