Christmas Eve is just us and we do dungeness crab. Usually it's steamed crabs piled on the table onto newspapers with several dipping sauces, french bread and steamed artichokes.
Christmas Dinner is for 18 (confirmed and two more possible) We do five courses. We are limited by a few food allergies so no dairy, fish, nuts or mushrooms...sigh.
First course will be several little appetizers - crostini with a white bean puree, spanish tortilla cut into smaller pieces, a recipe I found for a spicy meatball with an asian dipping sauce.
Next is soup. We're thinking cream of celery root from the December Fine Cooking but we have to test it first. Usually it's some kind of puree soup - last year was corn, year before was carrot..... Maybe rolls or breadsticks - yes, homemade.
Sorbet - I'm thinking cranberry but I just saw a recipe for grapefruit and that looks tempting. Or, if we do sorbet in the dessert then insert some sort of salad here.
Main dish is always prime rib. We do it with an herb-garlic crust. Olive oil mashed potatoes, roasted carrots.
Dessert - I went out for lunch and had an individual baked Alaska with sorbet instead of ice cream and it was very good. So, I'm thinking that with chocolate sorbet and raspberry sauce dribbled on the plate. Last year was individual chocolate souffle and that was a hit.
Should be fun.
REC Honey Glazed HamThis is very, very good! It makes a lot, so what you see here is a half recipe. We had to freeze a lot of it when we made...
marcella
