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| Christmas/Eve Menu http://www.cookaholics.org/viewtopic.php?f=25&t=4249 |
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| Author: | TheFuzzy [ Sun Dec 20, 2015 11:21 pm ] |
| Post subject: | Christmas/Eve Menu |
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. |
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| Author: | fitzie [ Mon Dec 21, 2015 6:15 am ] |
| Post subject: | Re: Christmas/Eve Menu |
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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| Author: | JesBelle [ Mon Dec 21, 2015 8:45 am ] |
| Post subject: | Re: Christmas/Eve Menu |
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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| Author: | Paul Kierstead [ Mon Dec 21, 2015 9:32 am ] |
| Post subject: | Re: Christmas/Eve Menu |
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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| Author: | Cubangirl [ Mon Dec 21, 2015 11:02 am ] |
| Post subject: | Re: Christmas/Eve Menu |
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. |
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| Author: | wino [ Mon Dec 21, 2015 3:15 pm ] |
| Post subject: | Re: Christmas/Eve Menu |
Deep condolences, Alina. This could stay with you a long time. Awhile back I started to call my dad for our Sunday chat and stopped just short of dialing when I remembered it had been 12 years. Still, the memories are good. I assume and hope that your memories are as well and that you know he would want you to celebrate his life and life in general. 97 is outstanding   
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| Author: | jeanf [ Mon Dec 21, 2015 4:13 pm ] |
| Post subject: | Re: Christmas/Eve Menu |
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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| Author: | JesBelle [ Mon Dec 21, 2015 5:43 pm ] |
| Post subject: | Re: Christmas/Eve Menu |
Alina - I'm sorry for your loss. I think it is a difficult thing at any age. |
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| Author: | JesBelle [ Mon Dec 21, 2015 5:52 pm ] |
| Post subject: | Re: Christmas/Eve Menu |
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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| Author: | jeanf [ Tue Dec 22, 2015 7:31 am ] |
| Post subject: | Re: Christmas/Eve Menu |
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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