Christmas Eve Dinner for 10 with a red and green theme
- dragonfly Dec 13, 2006 01:44 PM
Help Chowhounds! Thinking of putting together an elegant Chiristmas Eve menu that incorporated red and green colors. I haven't gotten too far and thought I'd put it out there ....
Drinks-Christmas Coladas, Pomegranite or Cranberry Margaritas garnished with lime, cucumber.
Wilted Spinach greens, bacon, red onion, tossed with pomegranite seeds.
I did a couple of nice red and green apps a couple of years ago:
cucumber cups with creme fraiche, roasted pepper and chili oil
peel a cucumber decoratively (either stripes or by running a fork along the peel to make little lines)
cut into 1.5 in. rounds
hollow each round to make a cup
fill with creme fresh
top with a small square of roasted pepper and drop of chili oil
Another is to use a star cookie cutter to cut out pumpernickel bread, then cut out a star from roasted red pepper. Spread the bread star with herbed cream cheese; top with the pepper star; put a dollop of herb cream cheese on top of that, then plunk on a toasted pine nut. A little fussy, but very pretty.
Or what about arugula pesto and sun-dried tomato pesto as dips? Or small mozzarella balls, grape tomatoes, and fresh basil on skewers?
pasta with pesto;
lasagne bolognese (red sauce);
chicken in red wine;
mesculin greens with sun dried tomatos and roasted peppers (red and green);
brushetta with olive oil and chopped tomatos and basel to name a few ideas
There are a raft of Italian, Mexican and Hungarian dishes that pick up this theme, btw, as red and green are national colors...
Roasted Red Beets? Red onions? Red potatoes? Perhaps with zucchini rounds? I love roasted veggies.
How about a salad with red roasted beets, thinly sliced radishes, pomegranate seeds...
Lamb with mint jelly?
Fun idea for a menu!
In New Mexico, enchiladas served with both red chile and green tomatillo salsa are called "Christmas style." And tamales are a big Christmas tradition in Mexican families.
To be fancier, grilled scallops on a pureed red pepper sauce would be pretty. A pork loin could be roasted in a pink peppercorn crust. Red velvet cake is usually a hit. Green can be well covered by the vegetables, but roasted red beets can be delicious.
For desert: A cheescake with red cherry topping, springled with some green candied cherries, and maybe crowned with a sprig of holly.
How about rhubard? I love the red color and it's in season. Braise or saute it with kale or spinach for the green.
You could also make a risotto dish using a pea puree that will give your risotto a green color, and then top it off with roasted red tomatoes!
For a drink, Midori is the ultimate green colored liquer, and just drop a red cherry and that'll look perfect for your color scheme.
Marinated sliced red beets on a bed of spinach salad.
Definitely rare roast beef for a main dish.
Whole green beans sauteed with garlic slivers and julienne strips of red pepper
christmas fudge, made with white chocolate and dried cranberries and pistachios
Bruschetta with fresh basil, chopped tomato, fresh mozzarella
A salad composed of bocconcinis (small fresh mozz balls), steamed brussels sprouts and cherry tomatoes. Dress with your favorite vinegairette.
Love the peppercorns on the pork idea, and the green and red enchiladas! (PS anyone have a good enchilada recipe?).
I worked at a restaurant years ago where we served a scallop pasta with---I want to say green pesto and then they put a one inch circular border around the outside with red pesto (sundried tomats) and placed about a dozen scallops around the plate on the red pesto.
Dessert: cranberry tart, garnished with mint leaves
Dessert: homemade mint (or green tea) and pomegranate (or cherry, raspberry, cranberry) ice cream?
Drink: I just made up a Christmas Kazi! It is very festive and explicitly green and red! Recipe here: http://talkoftomatoes.com/2006/12/11/...
Let us know what you decide to do!
Stuffed baked tomatoes with florentine filling.
Stuffed cherry tomatoes with pesto/orzo salad, marinated artichokes or feta cheese. Alternate these on a platter for a nice presentation, garnish with parsley springs. Or platter on a bed of baby spinach. The colors should really pop.