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Holiday Menu Planning December 13, 2013

Filed under: Meal Planning — clappingonthedownbeat @ 10:52 PM

We have been hosting Christmas the past 8 years (since we have been in Texas) with my parents.  The one tradition I established was having appetizers for Christmas Eve.  But each Christmas dinner has been different.  I have this strange thing were I will try new recipes or meals on dinner guests.  Most people would make something tried and true.  Last year, inspired by our trip to Savannah, I made a southern dinner (ham, collard greens, shrimp and cheese grits).  The year before, pork loin.  The year before Beef Wellington.  This year I have decided on a Turkey Roulade, a shredded kale and brussels sprout salad (so pretty), haricot vert (french green beans), and parker house rolls.  Baklava for dessert.  Have you started planning your holiday dinner?  Do you have a tradition?

Here are some of my favorites (tried and true):

Appetizers:

DSC05685

Cold

  • shrimp cocktail (shrimp can be boiled and chilled or quickly broiled in oven and served chilled)
  • fruit and veggie tray
  • Antipasto (sliced cold cuts of salami and pepperoni with provolone, roasted red peppers and artichoke hearts)
  • Deviled Eggs

HOT

  • stuffed mushrooms
  • devils on horseback (prunes stuffed with blue cheese wrapped in bacon or dates stuffed with a pecan praline wrapped in bacon)
  • baked brie with raspberry jam
  • sliced sausage and carmelized apples

Beef Wellington recipe  http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html

Turkey Roulade recipe http://www.foodnetwork.com/recipes/ina-garten/roasted-turkey-roulade-recipe/index.html

Kale and Brussels Sprout Salad

3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1-2  cloves garlic
1 small shallot
1 cup parmesan
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 lemons, zested and juiced
Salt and freshly ground black pepper

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred.  Set aside.

In a large bowl, whisk together the parmesan, olive oil, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

photo 1-4

Baklava  recipe  http://www.foodnetwork.com/recipes/michael-symon/baklava-recipe/index.html

photo 2-3

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