I have been contemplating our Christmas Menu this year and traditionally my family prepares a carbon copy of our Thanksgiving Menu.  This year I bravely decided to break with tradition and go my own way.  I say bravely as it has probably been about 100 years or so since someone has deviated from this tradition, but when Jason and I had our first child (sweet Chandler) we took over the holiday entertaining and well this year we have a very small gathering.  So I decided to deviate from tradition and I feel fairly confident that I will not be tarred and feathered (gossiped and shunned, maybe).  So I am sure at some point before the New Year a turkey will be gracing our table, but it will be more as an excuse for this pregnant mama to have a large supply of leftovers to transform into yummy, versitle and inexpensive meals for her family, than a holiday centerpiece (with 50 sides).

So this year for Christmas I am thinking of the following menu…  None of which I have prepared before *rut ro* so I thought I would do a little last minute (very last minute)  tasting session and post the recipes and results here in the days leading up to Christmas.

 The menu I am working on goes something like this (click on highlighted item for a link to the recipes)…

Cocktail:  Sparkling Cosmos

Soup:  Cauliflower Soup garnished with Roasted Red Peppers and Bacon Lardoons 

Starter:  Crab and Scallion Stuffed Shrimp

Main:  Crown Roast of Pork  Maple-Mustard Crusted Pork Loin 

Side:  Roasted Fingerling Potatoes

Side:  French Green Beans with Garlic

Dessert:  Creme Brulee

The menu is based on items that can be prepared ahead (soup, shrimp stuffing, creme brulee, brining the pork) and things that can share the oven (it may be the smallest oven ever made.  Seriously, I think the no bake oven that I had as a child was bigger than this one).  I was going to prepare a crown roast of pork (they are soooo sexy) but after much research I have decided not to go that route.  Mostly because I kept reading that to make the perfectly shaped crown, you really need 14-20 bones, on a generous roast, each bone would feed one guest.  Well, we are only entertaining two additional adult guests this year.  So I thought 14-20 servings for 4 adults and 2 kids was overkill.  Plus I didn’t order it ahead of time and I have never frenched before (haha, okay I have “frenched” before, but that’s not what I meant).  This will have to be a self imposed daring challenge for another time.  Perhaps Easter?  The Bebe will be here and we celebrate 4 out of 5 of our birthdays in the spring (Bebe, Mommy, Daddy and Taylor).

So the plan is …  Christmas Eve

1. Brine the pork 
2. Prepare the custard for the creme brulee
3. Prepare  the crab and scallion stuffing for the shrimp
4. Prepare  the breadcrumbs for the shrimp
5. Make the cauliflower soup
6. Roast and dice  the red peppers

Then on Christmas Night, roughly 1 hour before dinner …

1. Roast the pork and the potatoes for roughly an hour
2. Warm the soup (while pork is roasting) 
3. Blanch the green beans (while pork is roasting)
4. Stuff the shrimp but reserve the bread topping until time to bake
5. Prepare the cocktails (this should be #1 right??)

15 Minutes before Dinner (ha ha)

1. Remove the pork and fingerlings to rest
2. Start a pot of coffee (for dessert)
3. Top the shrimp with the breading and bake for 12-14 minutes
4. Serve the soup while the shrimp bakes
5. Saute the green beans  in slivered garlic and almonds

For the Starter…

1. Clear the soup course
2. Serve the starter course

And Finally…

1. Carved the pork
2. Plate the potatoes
3. Plate the green beans

After Dinner…

1. Brulee the tops of the custard
2. Serve with coffee

I think that will work out.  Lucky for me I have little elves that are very capable in the kitchen.

So I have a question… Do you have your big holiday dinner on Christmas Night or Christmas Eve?  And what are you serving?

Happy Ho Ho’s

~Blondie