I love menu planning and reading meal plans
There's a few 'special' meals that we plan for during Christmas holidays; Winter Solstice, Christmas Eve and Christmas Day, Boxing Day and New Years Eve and New Years Day.
We plan on staying home this year. No thoughts if there will be guests joining us for dinner - but it doesn't change really what I will serve, just make a wee bit more.
Winter Solstice: I plan a hearty stew with baked bread bowls, mulled cider, mincemeat and pumpkin tarts.
Christmas Eve: we will do a Rib Roast, fingerling potatoes, green beans, rosemary - sage - thyme popovers, creamed horseradish and pan gravy. Dessert with be gingerbread pudding with toffee sauce.
Christmas Morning Brunch: Maple sausages, veggie quiche, citrus salad, yogurt with berry 'sauce' and cinnamon rolls.
Christmas Dinner: Is an herb and sausage stuffed turkey, garlic mashed potatoes, rosemary roasted root veggies, spiced cranberry sauce and pan gravy. I plan on making individual layered trifles if I can find the right 'glasses' - dessert is still a work in progress.
Boxing Day Brunch (its actually the only 'meal' I cook this day, dinner is leftovers): ham served with mustard and chutneys, veggie strata, pear salad with walnuts and blue cheese, a 'French' Apple Cake and a Pumpkin Crumb Cake.
New Years Eve Fondue: fondue is shrimp, scallops and salmon with three dipping sauces (wasabi, s&s pineapple and Spicy Chili Thai), a spicy Sweet Potato soup, crab dip with veggies. There's a chocolate fondue with pound cake and fruit for dessert.
New Years Day: Ham and Split Pea Soup, served with a pear and roasted squash salad and seeded bread. Shortbread cookies for dessert.