A Christmas Menu

I have always posted my dinner menus.  But there was no Easter dinner this year.  And then I never got around to posting what I was serving for Thanksgiving.  So, today I am posting what I think my dinner menu will be on Friday, though I have no idea what time we are eating.  It will be a small gathering with just two of my sons, DIL, and grandkids.  That means I only have to cook half as much food as I usually do.  If you were here, I would gladly serve you the following:

Crab Cakes over Baby Spring Greens with Citrus Vinaigrette Dressing

Grilled Salmon with Apricot and Mustard Glaze

Lobster Macaroni and Cheese with Bread Crumb Hat

Honey-glazed Baby Carrots

Spanakopita Triangles

Cheese-Stuffed Crescent Rolls

Choice of Desserts:

Lemon Chiffon Torte, Tuxedo Mousse Torte, Brownie Chocolate Mousse 

Assorted Cookies and Candies

However you are celebrating the holiday, I hope it is truly enjoyable.  

I Haven't Disappeared

I haven't disappeared or really done anything exciting.  Most of my time is spent reading old Italian birth, death and marriage records.  I have over 7,500 people in my tree.  But I did want to take some time to wish each and everyone of you a Merry Christmas, Happy Hanukkah, and whatever else it is you are celebrating at this time of year.

I have also been busy preparing dinner for the family.  For the first time in many years all of my sons will be here for Christmas.  Our menu is as follows:

Poached Shrimp w cocktail sauce

Assorted cheeses, nuts, and fruit

Turkey Breast

Stuffed Cabbage

Kielbasa w Sauerkraut

Pierogies

Peas and Carrots

Mizeria

Rolls

Chocolate cake

Cranberry loaf

We are scheduled to have temps in the 50's so these snowmen will have to do for now.

I leave you with this door that my lab partners and I decorated back in the mid-1970's.  The three angels are the three of us who worked together in the chemistry lab.

Wishing You a Merry Christmas

It wouldn't be a holiday on my blog if I didn't post my menu.  And share a few pictures.  The menu is as follows:

Veggie, grape and cheese Christmas tree

Crab balls with aioli

Crescent cheese tree

Standing rib with horseradish sauce

Pastitsio

Green beans with bacon and onions

Roasted carrots and squash

Popovers

Lemon cake with raspberry sauce

Cookies

One thing I have learned this holiday is that starting decorating early really relieves some of the hustle and bustle stress.  I also purchased frozen crab balls and the lemon cake.  As I get older I have tried to simplify my kitchen chores.  

I took a few pictures; the bookcase corner:

The Santa wreath:

And an early delivery from Santa:

Charlie reminded me that I needed to open the chimney (after he tried to look up it) to make sure that Santa could come down.  

It should be a fun day.  I hope yours is too.  I am just wondering how my grandparents ever managed Christmas with their family of seven adult children, eight grandchildren, plus assorted aunts and uncles.  As a kid I never realized how daunting it had to be to feed and entertain everyone.  There are things I remember including making kielbasa, egg noodles and pierogies at Grandma's house.

Merry Christmas

Planning an Easter Dinner

It's that time of year.  Daylight saving time starts.  I hate it, but that is an old story I've told before.

It is also time to start thinking about my Easter dinner menu.  Someone asked me recently if I still celebrated all the Christian holidays, even though I am not a religious person.  I said yes.  After all, these special times of year were celebrated long before Christianity came along.  The lovely arrival of spring.  I hope.

My menu is pretty well established except for dessert.  I cannot make up my mind.  Coconut?  Lemon?  Chocolate?  Cheesecake?  Trifle?  Layer cake?  Aarrgghh!

Here is the menu:

Pita Bread & Hummus

Spanakopita Puffs

Greek Salad w

Feta, Tomato & Cucumber

Grilled Leg of Lamb w Tabil Spice

Chicken Souvlaki w Tzatziki

Rice Pilaf

Greek-style Green Beans

So, if you were dining with us, what dessert would you like?  What is your favorite indulgence?

P.S.  No, I am not Greek.  But having worked in the Greektown area of Detroit for ten years, I learned to love the food.  And one of my Greek co-workers shared many of her recipes with me.

The Christmas Menu

It's that time and family are asking me if I have set my menu for Christmas dinner.  That is kinda funny since I decided back in September what I was making.  I had at least three other large dinners to plan and did not want to repeat any foods.  So, without further ado, here is the final? menu.

Baked Brie and fig jam tart

Assorted cheeses, fresh fruit, nuts, crackers

Baked Ham w Mango Chutney

Potato and Fennel Gratin

Green Beans 

Glazed Baby Carrots

Buttermilk Biscuits w Orange Butter

Chiffon cake with lemon curd and raspberry filling

Assorted cookies and maybe some brownies

Easter Dinner in the Planning Stages

Easter is coming soon and I will be cooking for my family.  As has been my custom, here is the menu.  I have provided links to the recipes where possible.

Crab Salad

Smoked Salmon

Deviled Eggs

Three Pepper Salad

Pork Loin with Fig Sauce

 Farro with Fennel

 Roasted Green Beans w

Goat Cheese and Hazelnuts

Italian Cheese Tart

Coconut Macaroons

While I have made my own pickled salmon in the past, I am opting to buy smoked salmon this year.  Much easier.  And my recipe for the crab salad is one I received a gazillion years ago from The Pier Restaurant in Harbor Springs, Michigan, so I may post it in the future.

Are you busy planning an Easter or Passover dinner?  

My Christmas Menu

In keeping with tradition, I am posting my Christmas menu.  I had my menu all planned until I read a blog post.
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:

Poached Shrimp

Butter Lettuce w Pears, Walnuts,& Goat Cheese 

Boeuf Bourguignon

Potato Fennel Gratin

Pan-roasted Brussels Sprouts w

Caramelized Onions and Bacon

Rolls w Orange Butter

Brussels-style Belgian Waffle Sundaes