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Post your families Christmas menu...... [moved from General Chowhounding]

Dio di Romanese Dec 1, 2006 08:29 PM

I know what your thinking its way too early for this type of topic but this IS my favorite time of year and im going to savor everyday, if anyone has any questions or want to know the recipes of the food just ask

Christmas Eve:

Baccala salad

Antipasti platter(roasted peppers,sardines,burrata,green beans,sauted mushrooms,etc)

Stuffed artichokes

Sole or cod with a pistachio butter/cream sauce

Stuffed roasted red peppers alla palumbo with scollops

Lobster with Fettucine(my favorite)

Borreti spaghetti(my aunts concoction with tomatoes in a grana padano and romano cheese sauce with other spices, always served over elbows or conchiclie)

Zuppa di Mussels

Ziti arrabiata Palumbo style

Gnocchi in baked in butter sauce

Christmas Day:

Turkey soup

lemon, roasted red pepper,and plain houmous using syrian bread

Artichoke dip using fried syrian bread

Baked and raw kibee

Hushwee

Bone-in prime rib

Green bean casserole

mashed potatoes

crespelli's(fried ricotta and anchovy fritters that you dip in a hamburg and pea marinara)

Baked Ziti(my mom does it differently than most she uses braided mozzarella, her bragiole(meat sauce), and little veal meatballs)

All of this is thanks to my Mother, sisters, and aunts. I make just one of the above. On christmas eve my mothers family comes over thats the italian side and on that day its more of a buffet. Then christmas day my fathers family comes over thats my Lebanese side and we sit down and eat.

  1. e
    emilief Dec 7, 2006 07:27 PM

    Pate foie gras and country pate with duck, armangac and prunes; assorted cheeses;
    Shrimp cocktail
    Prime Rib with mushroom gravy,pan roasted potatoes, candied sweet potatoes, roasted asparagus wrapped with proscuitto,yorkshire pudding, greek Christmas Bread (with raisins, figs and walnuts).
    Pumpkin pie, pecan pie, sweet cream ice cream, vanilla ice cream.

    1. Will Owen Dec 7, 2006 06:58 PM

      Christmas Eve, I don't know - Pa-in-law usually surprises us.

      Christmas morning, a light breakfast at home, then champagne and chocolates with the family. Lunch is usually cold shrimp and crab, though last year I collaborated on a Salade Niçoise, which was so good we might do that again.

      Christmas dinner is invariably a beef rib roast with oven-browned potatoes and Pop's favorite overcooked green beans, except that now I think he prefers the way I overcook them (Southern-style with bacon, onion and red pepper). Sister-in-law brings a Buche de Noel, and Maman does a kind of French fruitcake, a flat disk of preserved fruits and nuts held together by a sweet dough that's almost as much a cookie as a cake. All very good.

      1. Dio di Romanese Dec 7, 2006 06:44 PM

        Baccala Salad:

        2 lbs baccala
        parsley, finely chopped to yield 1/4 cup
        mint, finely chopped to yield 1/4 cup
        pinch hot pepper flakes
        1/2 lemeon freshly squeezed
        1 tablespoon white wine vinegar
        1/4 cup extra-virgin olive oil
        Salt and black pepper

        Take a bowl of water and soak the baccala in it for 2 days change water every 10-12 hours

        Cut up the baccla into bite sized pieces, then poache it in a pan on medium heat for about 5 minutes

        Wait for it to cool then in a bowl mix with all other ingredients then chill and ready

        1 Reply
        1. re: Dio di Romanese
          Dio di Romanese Dec 10, 2006 03:47 AM

          also I forgot to add put vinegar peppers on top when you serve cut into strips. You can add marinated olives too

        2. n
          nissenpa Dec 3, 2006 10:59 AM

          We are thinking of doing duck. This will be my first time so I'm looking for any good sides.

          Regardless there will be a flourless chocolate torte for dessert. Thinking of trying Julia CHild's this year instead of my stand by in the Good Housekeeping Dessert book. We'll see.

          Don't you just love this time of year. I start my Thanksgiving planning in August!!

          1. f
            Fuser Dec 3, 2006 09:56 AM

            That sounds like so much fun. The traditional Italian seafood Christmas Eve and then the Lebanese next day. It all sounds so wonderful. How do you not eat until you can't move for days?
            I've never been able to decide what I want for christmas dinner. So Christmas Eve, we'll have ham with breads, condiments and sides -- potato salad, beans and bunches of hors d'oevres. We invite everyone we know over and my husband, daughters and their friends have a blast. Christmas we have goose -- the madeira peppercorn sauce, stuffed with dried fruits and apples from my old Silver Palate. We have a standing rib roast, yorkshire pudding, boiled parslied potatoes and asparagus with lemon butter sauce. Simple and yummy. For desert we're having the Bete Noir from Bon Appetit. I highly recommend it -- its a flourless chocolate cake that's delicious and super easy to make.

            1. Dio di Romanese Dec 3, 2006 03:31 AM

              the Stuffed roasted red peppers alla palumbo with scollops, my own little concoction which everyone loves

              1. t
                tunapet Dec 2, 2006 06:21 PM

                Wow ..I have been looking for a receipe for crespelli's. I would love it if you would share.
                Really interested in the Baccala too. Is that the dried salted fish?

                2 Replies
                1. re: tunapet
                  Dio di Romanese Dec 2, 2006 07:04 PM

                  ya the Baccala salad im not entirley sure how to make but ill ask my grandma

                  Crespelle's are easy

                  5 cups of flower
                  Anchovy or deboned sardine fillets
                  Container Ricotta Cheese
                  3/4 cup Heavy Cream
                  Chopped Parsley
                  Romano Cheese
                  2 oz package of active yeast
                  Oil of frying

                  Take the Ricotta and mix with heavy cream, romano cheese, and parsley. In another bowl the flower with the yeast thats been dissolved in warm water then season with salt, pepper, and a dash of olive oil. Knead the dough then coved with a cloth until it rises about an hour and a half.

                  Roll the ricotta into balls, then take the risen dough and brake off a little at a time and roll into small balls, make a hollow hole and fill with the ricotta and anchovies sepretley, or you can mix the 2 whatever you like. Heat the oil in a shallow pan to 350 degrees and fry until golden brown, and dry the crespelle's on papper towles when taken out.

                  for oil we use peanut oil but soy oil should be fine

                  for the dipping sauce just take pease and ground sirloin in a pan and cook in olive oil until browned then add the marinara and cook for 10 minutes

                  1. re: Dio di Romanese
                    t
                    tunapet Dec 2, 2006 09:56 PM

                    Thank you so much...I am very grateful for the receipe and look forward to trying it. Your xmas meals sounds wonderful. I am quite jealous. Which item do you make?

                2. Candy Dec 1, 2006 09:25 PM

                  Tourtiere Christmas Eve

                  Rib Roast, Spoonbread, gravy, something greeen and I am still undecided on the rest for Christmas evening.

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