My thanks to Jo at Jo on Food, Life and a Scent of Chocolate for posting a recipe for beef Bourguignon. For many years now I have used the Barefoot Contessa recipe and love it. Plus, it can be made ahead of time and reheated, when it always tastes even better. Which means that on Christmas Day I am only reheating and preparing the mushrooms to go into the beef.
One of my sons asked if I was making noodles or mashed potatoes and I decided to make neither. Instead I am making Ina's potato fennel gratin, which can also be made ahead - YAY!!!
Keeping with the make-ahead theme, I am going with the poached shrimp which I have made many times and everyone loves. And even though I always make my own salad dressings, I sprung for a ready made bottle of a creamy mustard vinaigrette.
I did make an alteration to the menu just yesterday. I received a new recipe to test from America's Test Kitchen. I made the caramelized onions and froze what I will need for Christmas. The second part of the test is using them for the Brussels sprouts. I sure hope this recipe works, though in all my years of testing there has been only one complete fail IMO.
In prior years when I have travelled, I have tried to include something from the country I visited. This year is no exception. I will be making Brussels-style Belgian waffles for dessert with various toppings - ice cream, powdered sugar, maple syrup, jam, caramel sauce... And since the batter has to sit overnight, we just have to pour it into the waffle iron after dinner. My only debate is whether I make the batter from scratch, or use the mix I purchased from King Arthur flour. I never liked waffles until I had them in Brussels. Definitely not like Eggo, lol.
Here is the menu: