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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. I'm surprised no one has started this yet. What's everyone having for Christmas Dinner?
We have prime rib for dinner on Christmas Eve and in the past we've always had
I'm surprised no one has started this yet. What's everyone having for Christmas Dinner?
We have prime rib for dinner on Christmas Eve and in the past we've always had twice baked potatoes, green beans, salad, and garlic bread. Christmas Eve dinner usually is the big one in my family.
Christmas Day is a smaller dinner, there's usually only 4 or 5 of us so either my mom will make a ham or we'll have prime rib sandwiches since there's always leftover prime rib and it seems silly to make a ham, yams, mashed potatoes, green beans, etc for only 4 people.
This year, right before Thanksgiving I saw Emeril make a twice-baked potato casserole and realized that would be much easier than trying to scoop out the potatoes without ripping the skins, then having to re-stuff the potatoes, etc. We tried the casserole a few weeks ago and it came out really well but it's definitely not low calorie, although I suppose it could be modified using fat free sour cream, skim milk instead of cream, and reduced fat cheese. Here's the recipe for the casserole below.
My mom and I bake a few days before Christmas and make goodies for the neighbors and what is left is usually for dessert. This year we're making cupcakes, brownies, cookies, and these things called peanut butter kisses that everyone loves.
You get a bag of butterscotch chips and a 1 and 3/4 cup of peanut butter and melt them together either in a double boiler or in the microwave. Then you pour the peanut butter/butterscotch mix over 6 cups of corn flakes and mix them together. Once the corn flakes are coated with the peanut butter and butterscotch you scoop them into little ball shape things and put them on wax paper and then the pb/butterscotch hardens and holds the corn flakes together. Combining pb/butterscotch chips with corn flakes sounds gross but it tastes really good.
No Christmas dinner, per se. We make a whole mess of stuff (ham, turkey, deserts, salads, etc) and then we just pick here and there during the day. Maybe make a sandwich or something whenever you're hungry.
__________________
And I’d like it noted for the record that I was Ersberg Fan #1 even
before last pre-season, having never even previously heard of him.
I might bbq a turkey on Xmas eve since the test one I did was real good. I'll have to buy it pretty soon so I can let it thaw and then brine it. The last one took 3 days to thaw.
Lets see, xmas eve will be tamales and various other mexican specialties brought to work by my partners......and xmas day will be whatever drive through I find open. Or else maybe I'll stop by the fire station and see what the hose jocks are eating for dinner....
Whatever they are serving at the work's cafeteria....those ****ers...
__________________ If the left side of your brain controls the right side of your body, and the right side of your brain controls the left side of your body, then left-handed people must be the only ones in their right minds."
~ W.C. Fields
And with the tamales you need some atole, yum!! (Atole (Mexican Spanish, from Nahuatl atolli) is a traditional cornstarch-based Mexican and Central American)
Man, Honeybaked ROCKS. If we did a big group, we'd go that route for sure. btw, try sauteeing a slab with butter, fresh pineapple and brandy sometime. DAMN that's good!
***
We'll entertain casually throughout the year, but we typically go big for Christmas. Rosé Champagne and Pinot Noir have become our tradition, so we're doing a Pinot and Burgundy dinner on Christmas eve for a small group of friends and family. Here's how it lays out:
~For the early arrivals, I'll probably do some skillet-toasted almonds with olive-oil, sea-salt, crumbled dried chili peppers and cinnamon, and pour a glass of Fino or Oloroso Sherry.
~The starter will be smoked salmon canapés on endive leaves with herbed goat cheese, Ikura, and pomegranate berries, with Rosé Champagne.
~The main will be Muscovy Duck Breasts prepared three ways: Sauteed, with a sweet-spice rub of cinnamon, five-spice, clove, etc.; "Natural", with salt and cracked green and red peppercorns; The third style will be tea-smoked. These will be sliced thin and served on a bed of wilted greens with a drizzle of a fresh cherry and balsamic reduction.
~The starch will be a mixed-rice pilaf with assorted exotic mushrooms and truffle oil.
~Also on the plate will be Grade-A Foie Gras medallions, sauteed, served on brioche and with either the cherry-balsamic sauce, or with apricot preserves and a glass of Sauternes.
~The deserts will be brought by the guests.... and knowing them they should be tasty.
And later, it's off to the balcony with the boys for Cognac and cigars.
It's a lot of work, but these are truly wonderful people that are dear to our hearts and worthy of the effort. And not to mention they always bring FABULOUS wines. Now all I have to do is not **** something up royally....
Last edited by OTTo VoN BLoTTo; December 21st, 2007 at 10:51 AM.
Man, Honeybaked ROCKS. If we did a big group, we'd go that route for sure. btw, try sauteeing a slab with butter, fresh pineapple and brandy sometime. DAMN that's good!
***
We'll entertain casually throughout the year, but we typically go big for Christmas. Rosé Champagne and Pinot Noir have become our tradition, so we're doing a Pinot and Burgundy dinner on Christmas eve for a small group of friends and family. Here's how it lays out:
~For the early arrivals, I'll probably do some skillet-toasted almonds with olive-oil, sea-salt, crumbled dried chili peppers and cinnamon, and pour a glass of Fino or Oloroso Sherry.
~The starter will be smoked salmon canapés on endive leaves with herbed goat cheese, Ikura, and pomegranate berries, with Rosé Champagne.
~The main will be Muscovy Duck Breasts prepared three ways: Sauteed, with a sweet-spice rub of cinnamon, five-spice, clove, etc.; "Natural", with salt and cracked green and red peppercorns; The third style will be tea-smoked. These will be sliced thin and served on a bed of wilted greens with a drizzle of a fresh cherry and balsamic reduction.
~The starch will be a mixed-rice pilaf with assorted exotic mushrooms and truffle oil.
Christmas Eve/Christmas Dinner thread 
darby
