Posted 23 December 2013 - 04:24 PM
I'm doing turkey & trimmings here for just 6 of us on Xmas Eve. Xmas day brunch will be at son's home, with leftover turkey for dinner. Boxing Day, another turkey dinner at nephews home, this time for 25 of us.
No shortage of good things to eat, as usual.
Wishing all of you a very Merry Christmas!!
Posted 03 October 2014 - 03:15 PM
This has been a hellacious year and Iím looking at Christmas approaching FAST this year. Usually by now all my gifts are bought and ready to be wrapped and I havenít even organized my list yet. I also usually have my timelines and shopping lists organized for the food and I havenít done that either. So I was trying to think of a way to further simplify the meal for 50+ that we do on the 24th. How about doing one main dish that could be frozen with a couple of sides that require very little prep? I saw this recipe done on TV a while ago and saved it to try. This was delicious and very easy. The prep work takes longer than the hands-on work of putting the dish together. All of the browning takes place in the oven. This is a delicious recipe. The sauce is deep and rich tasting and everything you want in Beef Burgundy. Iíll be freezing the leftovers and tasting them again in a week or so to see how they fare. The frozen mushrooms may be a problem, but they are done separately with the pearl onions and refrigerated, so I could do them a couple of days ahead of time and add them in during reheating. I plan on serving with buttered parsley noodles (which I can do a couple of days ahead of time and reheat in a slow cooker), a big salad (with Marleneís bleu cheese dressing), good bread (purchased), some cheeses and fruits (need a protein for the vegetarians and gluten free kids). Then all my regular sweets and treats.
Posted 03 October 2014 - 10:59 PM
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
Posted 04 October 2014 - 10:08 PM
WHAT!!?? Yikes....this is the beginning of October....
Posted 06 October 2014 - 03:11 PM
Persimmon Ė normally I shop all year (we have a monstrously large list). October and November are for organizing, wrapping and freezing things I can make ahead of time. December is for decorating!
Posted 30 December 2014 - 01:51 AM
Through some experimentation I discovered that I could freeze the basic beef and sauce mixture and then do the mushroom and pearl onion mixture the day before serving. I heated it all up together early in the day and adjusted the seasoning and put it in slow cookers. The noodles were cooked the day before and plunged into boiling water and held in a slow cooker, too. This worked amazingly well Ė everything tasted lovely and the meat was so tender.
Green salad with bleu cheese dressing, my Dad's paprika dressing and pumpernickel croutons:
Just Costco Gouda, Brie and Cheddar.
Grapes, clementines and Lady apples:
Some nice, crusty bread from Whole Foods:
Iíve put all the sweets in the Baking & Desserts section.
Christmas morning breakfast! The menu never changes.
My MILís candy cane:
Pillsbury Orange Danish Tree:
Silliest thing ever, but we HAVE to have them.
Jessica made mimosas this year:
Very popular. A new tradition, I think.
Baby Quiche Lorraine:
I missed getting a picture of the everything bagels !
For my MILís Christmas celebration on the 26th, she requested Texas Caviar:
Served with pita chips. Very good. A couple of folks ate so much of this while the rest of the prep was going on that they hardly ate any dinner!
Posted 30 December 2014 - 09:03 AM
We just had the usual turkey dinner with creamed cauli for veg.
Pot pies on the menu for tonight.
Posted 30 December 2014 - 11:01 AM
Sister-in-aw said she would clean the oven so I could cook the ham. Well....her idea of cleaning varies widely from most. She sprayed with some oven cleaner but couldn't get it off so when I went to preheat rather noxious fumes were coming out...luckily another in-laws roommate offered to bake the ham and sweet potatoes. I juggled 2 working burners to reheat the sweets with margarine and maple syrup, carrots with sage honey and olive oil, slow cooked green beans with olive oil and the jus from the ham with crushed pineapple.
John and I will celebrate our Christmas on New Years Eve as we have for 31 of our 33 years. He has requested a lasagna he can eat. I am adding salad and bread...garlic bread. Ten some modest gifts and a card ....
Posted 30 December 2014 - 11:19 PM
Suzi Ė good Lord! What a mess! People are just bizarre. Thank goodness for the roommate and I hope you and John thoroughly enjoy YOUR celebration.
Posted 23 November 2015 - 12:34 PM
Here’s my proposed menu for Christmas Eve – 50+ guests, open house. I’d like to know if you all think it is missing anything:
Slow Cooker Italian Beef with rolls, horseradish, Provolone cheese and sautéed onions and red peppers
Smoked turkey breast with rolls, mayo and lettuce
Ham with rolls and mustard
Mixed Green Salad w/ two dressings
And all of my usual sweets.
Thanks for the help!
Posted 24 November 2015 - 12:21 PM
That sounds like a wonderful menu, Kim and a lot more like you can handle it without going nuts.
Posted 18 December 2015 - 08:25 PM
Leslie, I will never forget you.
Posted 20 December 2015 - 09:23 AM
The Italian beef that I mentioned in my menu above and that I made on the "Today I Cooked" thread awhile back is the only 'different' thing I'm doing. It tastes great and it's even better if you get a little messy with it and dip the top of the bun in the jus.
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