Christmas Breakfast and Dinner: What's on the menu?
Not sure yet - I've been talking to my mother and it seems she wants to make a pork tenderloin dish with roasted potatoes and bacon vinaigrette for dinner. I'm thinking that I might make a tourtiere for the night before, with leftovers for Christmas day brunch. Maybe some cinnamon rolls, too.
We'll be skiing and not home for the first time ever so whatever the restaurant/inn is serving. Normally dinner is a huge inlaw affair (ie green bean casserole, jiffy corn pudding, etc.) and a breakfast staple is Dorie Greenspan's pecan rolls and whatever else the kids request.
As breakfast goes, the cinnamon roll/pecan roll/sticky buns are the best. Make ahead, refrigerate, bake morning of and always perfect after gift opening.
I've been thinking of something like that we can have for Xmas morning. We will be at home together for the first time ever ( going to my parents for dinner, but excited for a leisurely, romantic Christmas morning with just us and the cats). I have DG's book, I will check out that recipe, thanks.
Breakfast will be monkey bread, fruit salad and some sort of muffin or quickbread with lots of coffee. Everyone just gets up and grabs what they want while we open gifts.
I have always done a full turkey dinner but I think I will give that up this year, no one will thank me for it so why bother!? I am thinking I will do a ham with potato gratin and roasted veggies and a corn casserole that my kids love.
We will be having the homemade spinach/ricotta/meat ravioli that my Italian family has been making for 100+ years. We made them last weekend and they are waiting in the freezer for Dec 25! Christmas dinner will also include meatballs/sauce, eggplant rollatini, Caesar salad, an antipasto platter, bread, etc. Dessert will be cheesecake and cannoli.
Breakfast is just my husband and I at home. We usually have leftover sangria (from Christmas Eve) or mimosas and eggs/bacon/rye toast for breakfast. =)
Breakfast will involve a homemade yeasted coffeecake (recipe courtesy of Roselyn Bakeries, Indianapolis), and not sure what else...
Dinner is usually a rib roast; we are thinking of trying a nice MR sirloin roast this year. We will have potato-caraway croquettes, IMO the BEST potato dish in the world. Not sure about side dishes and dessert yet.
Paraphrased from December 1988 (9?) Gourmet Magazine. Labor intensive, thus 1-2 times per year.
Potato Caraway Croquettes
1/2 cup minced onion
1 T. unsalted butter
1 1/2 T. all-purpose flour, plus additional for dredgling the croquettes
1/2 cup whole milk
1 t. caraway seeds
1/2 cup sour cream
1 pound russet potatoes
1 large egg beaten with 2 T. whole milk
2 cups fine dry bread crumbs
vegetable oil for deep-frying
Saute the onion in the butter until soft, then add 1 1/2 T. of flour and cook for 2 minutes, stirring. Pour in the milk and cook while whisking until it thickens. S & P to taste. Cook just a bit more after adding the sour cream and caraway seeds. Put in a medium glass bowl and put plastic wrap on the surface of the sauce, then set it aside to cool.
Put the whole potatoes in a big pot and cover them with water. Bring to a boil and cook for 10-15 minutes or until just barely tender. Drain and put back in the pan, cover, and place back on the heat for 1 minute, shaking the pan.
Let the potatoes cool and then peel and grate them coarsely. Stir the shreds into the sauce, cover, and chill for 4 hours or more.
Line a sheet pan with plastic wrap. Form the potato mixture in to cork shapes, using about 2 T. of the mixture for each, and place them on the plastic wrapped pan.
In 3 bowls, place the flour, the egg-milk mix, and the bread crumbs. Place a small-grid rack over another sheet pan. Coat the potato corks in the flour, then dip them in the egg-milk, then roll them in the breadcrumbs. Place the coated croquettes on the rack as you finish them.
Cover lightly with plastic wrap and chill for a minimum of 1 hour or up to 1 day.
Heat one inch of oil to 360 degrees in a large skillet. Fry the potatoes in small batches for 30 seconds to 1 minute, or until nicely browned. Drain on paper towels.
Makes about 18.
I'm making baked pumpkin oatmeal for breakfast. I think I'll make the monkey bread as well. We've started this tradition of going to Chinatown for dim sum on Christmas Day, since our friends who invited us to dinner for 20+ years moved away, and took their standing rib roast, popovers, curried lima bean casserole and death by chocolate cake with them. Sigh. I've tried duplicating it, just isn't the same.
Breakfast: Antipasto, leftover Fried and Shrimp Scampi and Bacala Salad from the night before. I used to make French Toast and Cinnamon buns but everyone preferred to eat the leftovers instead so I gave it up.
Dinner: More Antipasto, More leftover Seven Fishes and Linguini w/Gravy (Marinara with meatballs, sausage, neckbones and pepperoni).
As I'll be traveling on the 24th/25th I'll host a small dinner party on the 22nd.
We'll have savoy cabbage rolls stuffed with porcini (from the local forest, sitting in the freezer and waiting for Christmas). No recipe, I'll add some button mushrooms and porcini powder to the filling and will make a mushroom sauce with cream and white wine. Main dish will be lamb shoulder on roasted vegetables (see http://www.telegraph.co.uk/foodanddri...), dessert will be Tarte Tatin with quince and whipped cream.
I'll probably change some of the vegetables in the lamb dish to reflect the season and plan to add some anchovies and roasted nuts to the dish.