What are you having for your Christmas meal?

[beaulana2]

Kids are at there dads this Christmas dinner. So ours will be on the eve, Tbone steaks, twice baked potatoes, stuffing, Baked brie, homemade breads, Carmel apple salad, Apple pie, and a Chocolate pie. Then we all go to friends of ours meet up with 5 other families and we go for a tractor/hay ride have real hot chocolate made with milk and have sugar cookies

 

[Barbara L]

Two years ago my husband and I were getting hungry on Christmas day. I didn't feel like cooking, so we decided to get in the car and drive until we found something that looked good. We ended up at TGIFriday's in Charlotte. We decided to make that our new Christmas tradition. We went to Charlotte the last two years, so we decided to head toward Florence, SC this year. If we can't find anything there, we'll head down to Myrtle Beach. We're sure to find something open there.

Barbara

 

[BlueCat]

I'm going to make a crown roast of pork with apple and whole wheat stuffing, hash brown casserole, and brussels sprouts cooked with pancetta. Poached pears with chocolate sauce for dessert. That oughta hold 'em for awhile.

BC

 

[SierraCook]

Two years ago my husband and I were getting hungry on Christmas day. I didn't feel like cooking, so we decided to get in the car and drive until we found something that looked good. We ended up at TGIFriday's in Charlotte. We decided to make that our new Christmas tradition. We went to Charlotte the last two years, so we decided to head toward Florence, SC this year. If we can't find anything there, we'll head down to Myrtle Beach. We're sure to find something open there.

Barbara

All the larger casinos in Reno, NV have Christmas dinner. We have always wanted to go there, but you have to make reservations. We never have because the weather is so iffy this time of the year.

 

[marmalady]

Barb - Do a google search for 'Restaurants' + Florence, SC - there are a lot listed, and you can get #s to call and see about Christmas day.

 

[mudbug]

We will have either chicken spaghetti or red beans and rice slow cooked all day. We will be munching miscellaneous goodies all day, so I don't think we will be in the mood for a big dinner too.

Attention, choclatechef
I could not find a fresh ham to save my life in order to try your recipe with the sweet wine, so that's out for now.

We will have the "big" dinner on the 23rd, which is MIL's birthday, instead. Got a spiral sliced honey baked ham, and with it we will have this Jello thing I make with cranberries and mandarin oranges and nuts, green bean casserole, sweet potatoes, Pecan pie and/or various cookie stuff I made for dessert.

 

[Psiguyy]

Probably cooking a standing rib roast. Lots of sales this week, so, why not? Besides. It's a good excuse to bring out my electric knife again. 8)

 

[Claire]

Boeuf Bourguignon. Will start with a light relish tray (have gotten away from fancy, time-consuming starters, because then no one is really hungry at dinner time), and finish with a fruit & cheese tray with port and nuts. One guest is bringing a couple of salads, another has a sweet tooth and I doubt she'll find the cheese platter concept does it for her and will show up with sweets of some kind. I think I'll do a simple potato dish, just quarter bakes or something that won't take a lot of work but will work to soak up some of that (hopefully) yummy sauce.

 

[masteraznchefjr]

hmmm christmas eve eve im having a small family dinner with like chicken and some cake etc. christmas eve, chinese dinner with duck, fried rice/ noodles. christmas day probably having my sister cook

 

[Barbara L]

Barb - Do a google search for 'Restaurants' + Florence, SC - there are a lot listed, and you can get #s to call and see about Christmas day.

I did a search, but then I decided not to check into it. Half the fun is picking a place as we are driving. I'm all for knowing where I'm going most of the time, but not knowing is part of our new tradition. We haven't been disappointed so far.

Barbara

 

[buckytom]

i went to whole foods and picked up a nice pork loin roast. the meat is very dark on one end, so i was lucky to get the piece that is the beginning of the tenderloin.
dw is gonna surprise me with some kind of french stringbean dish. i was thinking of making a ceviche or italian seafood salad.

 

[choclatechef]

We will have either chicken spaghetti or red beans and rice slow cooked all day. We will be munching miscellaneous goodies all day, so I don't think we will be in the mood for a big dinner too.

Attention, choclatechef
I could not find a fresh ham to save my life in order to try your recipe with the sweet wine, so that's out for now.

We will have the "big" dinner on the 23rd, which is MIL's birthday, instead. Got a spiral sliced honey baked ham, and with it we will have this Jello thing I make with cranberries and mandarin oranges and nuts, green bean casserole, sweet potatoes, Pecan pie and/or various cookie stuff I made for dessert.

Oh oh. When I said a fresh ham, I meant a regular grocery store -- not pre-cooked ham. I hope there wasn't a huge misunderstanding.

If there was.....I am sorry....forgive me.

 

[choclatechef]

I forgot to say what I am having for Christmas dinner. It will be very simple:

The bird and cornbread dressing
mashed potatoes and gravy
devilled eggs
collard greens
rolls
chocolate cake with peanut butter frosting

 

[luvs]

ham, mashed taters, corn, peas, crescent rolls, and butter, celery w/ cream cheese and green olives, black olives, and maybe wine.

 

[Audeo]

Well...later this evening in a galaxy far, far away...

We had a huge breakfast this morning and have been away most of the day at celebrations, one at a local childrens hospital cancer wing and another at a large burn unit in Dallas. We will regroup this evening for dinner around six o'clock with

Rare Standing Rib Roast
fresh horseradish sauce

Gratin Dauphinois (it's a family favorite now, Elf!)

Steamed Asparagus

Braised Turnip Greens with roasted turnips (for choclatechef!)

Buttered Sweet Corn (frozen this autumn)

Homemade Whole Wheat-Honey Bread

and for dessert, Tipsy Laird and a Buche de Noel

Then, after the kitchen is quickly done, we'll sit down and exchange gifts and stories. This year is quite a departure from our normal schedule, but is without question one of the most beautiful and meaningful holidays we have ever been blessed with. May it be so for each and every one of you, my friends.

 

[Psiguyy]

Roast is in the oven and the smell is driving me crazy.

 

[honeybee]

Made a pork loin roast I seasoned the night before with rosemary and garlic. Put it in a covered roast pan and cooked uncovered at 350. Put it on a rack. Surrounded it with potatoes, carrots, and onions I put in a little bit of olive oil. Cooked it for a couple of hours and it seemed dry when I took it out. Also steamed some broccoli and had some Marie Callender's brand key lime pie I took out of the freezer and thawed. I don't know what went wrong with my roast. Should I have browned it first on the stove before putting it in the oven?

 

[Psiguyy]

Sounds like you didn't use a thermometer. You probably over cooked it.

When it comes to roasting pork, I prefer to roast the butt because it's got a lot of fat. When roasted for a long time, it comes out so tender and juicy.

These days, I find cuts like the loin to be too lean so they're really sensitive to over cooking.

 

[marmalady]

Audeo, your menu was nearly the same as ours! For #1 son and me, a 2-rib roast, med-rare with Cabernet jus; fennel/leek/gruyere gratin (cooked to a turn this time, thanks to all of you who helped with my problem!); roasted asparatus w/roated grape tomatoes. For DH, soft shell crabs with tarragon buerre blanc; for #2 son, Morningstar farm 'chicken' patties with veggie brown gravy. Cookies for dessert.

I have round 2 of my Christnas dinners under the belt, just have the big dinner tomorow with all the family coming in. Then I think I'll sleep for a week!

 

[Psiguyy]

Just reporting on my standing rib roast. It was excellent. Probably the best I've made.

Hate to admit it, but I used Paula Deen's method. Took the roast out for 90 minutes like I would normally do. Coated it liberally on all surfaces with a mix of salt, garlic powder, black pepper, and crushed dried rosemary.

Inserted a meat thermometer into the thickest part and placed on a rack.

Poured 2 cups of beef broth (made with hot water and Beef Base) into pan, hence the need for a rack.

I preheated the oven to 375 degrees.

Put roast in oven and set timer to shut off the oven in 1 hour.

Do not open oven. Watched the thermometer and noted that the temp never went over 140 and it stayed at 140 at the end of 3 hours. About 45 minutes before time to eat, I turned the oven back on to 375. Added more water to the pan to replace water that evaporated. Let the roast heat up for 30 minutes. Took roast out of oven and let it rest, covered with foil, for at least 15 minutes.

Removed thermometer and cut bones off. When I sliced the roast, I was amazed at how uniform the color was. Only the outside 1/2" or less was well done. Inside of that, it was perfectly and uniformally medium rare. Poured off aujus and skimmed off fat.

The meat was juicy, tender, and delicious.

I have a feelig the rest period can be easily extened to 4 or 5 hours.