Christmas Eve/Christmas Dinner... what are you making?

Nickyboy

Nickyboy

Staff member
Well, no surprise...my wife and I are having our holiday meal here alone because my sister didn't see any fucking reason to invite us to her house, and they can't be bothered to travel for the holidays. Joy.

So, my wife and I are doing Christmas Eve and Christmas alone, together. What are you all going to make? Do you have long-held family traditions? Do you trade cooking tasks by house? Do just go out for a drive-in burger and call it a day?

For Christmas Eve my wife and I are going to make a small fondue for the two of us, with roasted chestnuts wrapped in Soppressatta as an appetizer. Plenty of white wine and tea to drink along with the fondue to avoid the "cheese ball" in the stomach. Torrone and Gianduja for dessert. Probably with some brandy along side.

For Christmas dinner I am going to make a rare beef roast from an Eye Roast that I will marinate for three days ahead to tenderize it to (hopefully) prime rib levels of tenderness. Served along side? Glad you asked! A first course of Vichyssoise with leeks and potatoes from the garden this year, then Yorkshire Pudding and roasted Brussels Sprouts from the garden as the main sides. We are going to make our famous caramel pumpkin deep-dish pie for dessert this year after a few years absence.

Food happiness wins over family happiness every time!!

Share your menu with me! I want to know what you are going to enjoy!
 
We are doing a party in LA tomorrow night with food from Shanghai to tempt those poor souls who are jaded by seasonal fare. Our friends at Twin Dragon (www.twindragonla.com) are putting together a special menu for us. I’ll report back when I know what it includes. But their food is always outstanding.

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On Christmas Day, we are following Nick’s example with prime rib. The mean will begin with an amuse surprise from Mrs. Ojai (who is amusing in her own right), then carrot ginger soup and Caesar salad. Mrs. O will take a shot at Yorkshire pudding for the first time ever. Dessert so far looks like homemade apple pie and homemade vanilla bean ice cream. I will do a pumpkin bread if I can find pumpkin butter this weekend.
 
Ojai Sam said:
Mrs. O will take a shot at Yorkshire pudding for the first time ever.
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First time?! Wow. I hope you like it as much as we do! My tips: definitely use the hot fat drippings from your roast, rather than butter or olive oil as some recipes recommend. Also, mix the batter in a blender in the morning and then let it sit in the fridge all day until you make dinner. Very cold batter into hot fat makes it puff better, and resting it makes for a smoother texture.
 
I made some tourtiere, mac'n'cheese and sweet and spicy wings to bring to the family pot luck. Oh, and hot crab dip and stuff for punch. We all bring dishes and no one gets stuck with all the cooking.
 
Worm said:
I made some tourtiere, mac'n'cheese and sweet and spicy wings to bring to the family pot luck. Oh, and hot crab dip and stuff for punch. We all bring dishes and no one gets stuck with all the cooking.
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Canned crab meat? Which do you buy? I haven't found any here that aren't mush. :thumbsdown:

Tourtiere. :nickyboy:
 
Nice! I didn't know Lawry's had a store or prepared food.

I had my lobster last night and it was tasty. The shells are hard this time of year and I put a nice gash in my thumb cracking open the tail.
Tonight I am going to make a filet mignon, creamed spinach, and Yorkshire pudding. Time to make the batter now so that it is fully hydrated and cold later.
 
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