Holiday Special – Roast Beast for Christmas Dinner

Throughout December I’m sharing different menus to help you create beautiful feasts for the holidays. You can find helpful hints and a beautiful Mediterranean menu and recipes for a fun and fabulous cocktail party and perfect dishes for a Feast of Seven Fishes Tapas Party for Christmas Eve.

Will you be serving a big dinner on Christmas or a festive holiday brunch? Big crowd or intimate gathering, I’ve put together some great suggestions for a tasty  Holiday Brunch.

If it’s dinner I’ve got you covered with two traditional favorites. Will you be serving turkey for Christmas? Well, I’ve got a great menu for a beautiful turkey dinner.

Then again … maybe you’re like the Whos down in Whoville and will feast on Roast Beast.

Enjoy a few nibblies while the beast roasts!
Set out a few Roasted Almonds  and a small bowl of Tapenade or Smoked Salmon Mousse or both. Serve the Tapenade and Mousse with chunks of cucumber to keep the hors d’oeurvres light and bright.

Kick off your feast with a great salad!
Salad is a great way to start your holiday feast. Try my colorful Fennel & Feta Salad or keep it simple with Caesar Salad with Parmesan Croutons. Maybe you’ll go with one of my favorites, Mixed Greens with Butternut Squash.

Move on to the main event!
You can’t go wrong with Beef Tenderloin with Red Wine & Mushrooms or maybe you’d prefer Pork. For veg, try roasting Brussels Sprouts or Carrots. Add a timeless holiday favorite like some Decadent Cheesy Potatoes or try my Wild Rice Confetti Pilaf.

Perhaps you’d like to avoid the last minute fuss and muss in the kitchen.
A slow braised, one pot dinner is a great solution for the holidays. Some of my family’s favorites include Carbonnade á la Flamande (Beer Braised Beef & Onions), Braised Beef Bourguignon or Braised Lamb with Artichokes and Mushrooms & Creamy Polenta

For a sweet finish!

A warm and comforting Apple Bread Pudding is perfect on cold winter evening. Then again, a decadent Triple Chocolate Parfait is always welcome. If you’ve got kids (or kids at heart) at the table, you can’t miss with Christmas Cookies and Frosty the Snowman Cupcakes.

Bon appétit and Happy Holidays!

Wild Rice Confetti Pilaf
Serves 10-12

1 cup each of wild and brown rice
4 cups chicken stock
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon fresh thyme
2 cloves garlic, minced
1/2 cup dry white wine
1 tablespoon butter
Olive oil
Kosher salt and freshly ground pepper
Fresh parsley and toasted slivered almonds, for garnish

Bring chicken stock to a boil, add a little salt and the rice and cook until tender, about 40-50 minutes. Reserve.

Heat olive oil in a large skillet over medium heat, sauté onion, carrot and celery until the vegetables are tender and lightly browned. Add the thyme and garlic, season with salt and pepper and cook for an additional minute or two.

Add the white wine, raise the heat to medium high, bring to a boil and simmer until reduced in half.

Add the butter and stir to combine. When the butter has melted, add the rice to the skillet and toss to combine and warm through. Sprinkle with fresh parsley and slivered almonds and serve.

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Christmas? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011


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