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Post by Sheryl on Dec 13, 2006 0:54:08 GMT -5
Just looking for new ideas. Not sure yet if we are going to a brunch or more of a dinner.
Dang, I am turning into a regular Martha Stewart these days with all this entertaining!
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Post by Deleted on Dec 13, 2006 8:50:28 GMT -5
Lately we've been having a nice prime rib roast, roasted garlic (to mix with olive oil and parmesan), french bread, mashed taters, and steamed veggie.
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Post by Newfygirl on Dec 13, 2006 17:20:52 GMT -5
We usually have either ham or roast beef. This year we're having ham, au grautin potatoes and some sides that I haven't decided on yet.
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Post by Sheryl on Dec 13, 2006 21:02:19 GMT -5
I have never cooked a prime rib roast... tell me more!
We had glazed spiral ham at our Christmas party, and it was awesome but we want to do something different for Christmas day.
In past years, we did a big brunch - waffles, sausage, some kind of egg dish (usually a baked one). Not sure yet if it is going to be brunch or a super.
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Post by Mary Ann on Dec 14, 2006 7:59:59 GMT -5
If you're going to do prime rib, find someone who can really be counted on you to deliver exactly that--- a grade Prime rib roast. Geez, I hate this Select grade meat that's in every stupid supermarket. Eccch!!!  Prime rib's easy. It's just a standing rib roast. Rub it all over in crushed garlic and use a meat thermometer in the thickest part of the muscle, park it in the pan uncovered with the ribs on the top, throw it in at about 325, and do it to the finish you like, like rare, medium, or medium rare. (There ARE no other ways to do it. If you make it well done I don't know you.  ) Pull it out of the oven a little early because it will continue to cook for ten or fifteen minutes out of the oven. You don't want this lovely cut overdone. Slice between the ribs and the eye, plant it on it's end to slice horizontally, and serve. Deeeelish! It's a splashy holiday dish and lends itself well to Yorkshire pudding, but it doesn't hold well if you need to get everyone to the table and it takes a long time. |
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Post by snaffle on Dec 17, 2006 23:12:42 GMT -5
turkey
dressing
mashed potatoes
gravy of course!
corn casserole (the one with the jiffy mix)
broccoli-chicken-rice-casserole (yes it has chicken in it.. super good)
home made dinner rolls
raspberry pretzel salad... (so good it is like a dessert)
green bean casserole
sweet potatoe casserole
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Post by Mary Ann on Dec 18, 2006 6:50:27 GMT -5
Lately we haven't done an actual sit-down Christmas meal. We have the table loaded with schtuff early in the day, and graze. Little slices of ham and rolls for little sandwiches, various condiments, cheeses and crackers, nuts, candy and/or fudge, veggies and fruits and dips, etc. The little guys really like that, and nobody has to eat more than they want. It's easier for everyone.
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Post by Laura on Dec 18, 2006 11:41:38 GMT -5
We usually do turkey or ham, but this year, Wayne thought we should try a prime rib. He was told of a custom meat place in Coeur d'Alene that sells prime rib to die for. So, I ordered it and have to drive to Coeur d'Alene (about a 45 minute drive) Friday after work to pick it up. It is Prime grade, boned, rolled, and seasoned, and supposedly they give you instructions on how to cook it -- it's 18 pounds (holy cow!).
So, we'll see how that turns out! I hope I don't ruin it! Alongside we are going to have garlic mashed potatoes, home made rolls, haven't decided on the veggies yet. I'm going to make a salad that has romaine lettuce, red onions, orange sections, dried cranberries and almonds, and serve it with a citrus vinaigrette. Turtle cheesecake for dessert.
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Post by Mary Ann on Dec 18, 2006 11:48:01 GMT -5
Laura, it sounds wonderful! I like the citrus-y greens with the rich meat. It'll be a great feast. You might ask the butcher if you can have the bones anyway. You take them and roast them in the oven until the smell is to die for, and the meat that clung is crispy brown. Then you put them in a stock pot with a bay leaf, basil, thyme, garlic and peppercorns, and make a fabbilous beef broth to cook some wide egg noodles in. |
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Post by Laura on Dec 18, 2006 12:09:03 GMT -5
Stop it, Mary Ann --- you're making me hungry and it's only 9 a.m.!
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Post by Sheryl on Dec 20, 2006 23:42:07 GMT -5
Okay, we have settled on doing a brunch, which is our tradition. Our guests won't arrive until noon, but what the heck.
I am thinking:
Strawberry and whip cream covered waffles
Amy's organic Chicken and Gouda sausages
Some kind of egg dish - haven't decided what yet
scones for munching
Juice and champagne for mimosas
Later in the day, we are doing board games, so I will make finger sandwiches and veggie tray for that.
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Post by Chrisnstar on Dec 21, 2006 9:25:41 GMT -5
We usually have turkey and the trimmings, but this year John has requested a Greek dinner. I made a pan of spanakopeta last night (spinach and feta cheese in phyllo). We'll also have a nice Greek salad, some pastitsio (Greek version of lasagne), and lemon-oregano chicken breasts. And of course, some home made almond baklava!
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) Pull it out of the oven a little early because it will continue to cook for ten or fifteen minutes out of the oven. You don't want this lovely cut overdone. Slice between the ribs and the eye, plant it on it's end to slice horizontally, and serve. Deeeelish!
