Christmas Menu

December 9, 2015 by Melissa | 0 Comments

Filet of Beef

I think Christmas deserves a special menu.  Unlike Thanksgiving, however, there is no universally accepted Christmas meal.  I understand that “special” means different things to different people.  Some like menus I would consider to be “traditional” – turkey or ham.  But, every family has a different tradition.   My relatives in Rhode Island always include a pasta course in the Christmas meal.  Some prefer to have the main event on Christmas eve, others wait until Christmas day.

When I was growing up, we always had a Christmas “dinner.”  That dinner usually occurred on Christmas day, somewhere between 2:00 p.m. and 5:00 p.m.  The timing allowed for a bigger breakfast than usual and gave the cook plenty of time to prepare dinner.  The meal itself usually involved ham and all the trimmings – brown & serve rolls, salad, scalloped potatoes, zucchini casserole, jello mold (yes, I am a child of the 70s), and Christmas cookies for dessert.

Once my sister and I got married and started families of our own, Christmas became less predictable.  The menu depends on who is hosting and what they feel like doing that particular year.  When I host, I tend to make beef for dinner and this year is no different.  Here is the menu that I am planning this year (follow the links for recipes).


Endive, Pear and Stilton Salad

Slow Roasted Filet of Beef (skip the sauce in the recipe; the beef doesn’t need it).

Spinach and Gruyere Gratin

Mashed potatoes (I don’t have a recipe for mashed potatoes.  Peel and boil the potatoes.  Once tender, mash the potatoes with cream and butter until you reach the consistency and richness you desire.)


You will notice a couple of things about my menu.  First, many of my recipes link back to Ina Gartin’s recipes.  There is one very simple reason for that – her recipes are always delicious and relatively easy.  I have made each of the recipes above and can say from personal experience that they always, ALWAYS, work.  I cannot recommend them highly enough.  Second, I do not include dessert.  There are a couple of reasons for that.  My son’s birthday is on Christmas so our dessert is always birthday cake.  Separately, my guests always ask what they can bring for dinner.  I find that people love bringing dessert and, because I don’t really love to make dessert, I tend to farm it out.

Happy Holidays!

All images, except image of Spinach and Gruyere Gratin, courtesy of FoodNetwork.com.

Image of Spinach and Gruyere Gratin courtesy of RealSimple.com.



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