I’m finally getting around to sharing my Christmas Eve Dinner 2012 menu.
I like to post the menus for our events because I know that some people have problems with menu planning. Coordinating similar food flavors while keeping convenience for the cook in mind can be really difficult. And, you always want stuff to be tasty.
I went with a pretty traditional menu this year. Nothing too fancy, and not too many new things. Simple and tasty was definitely my theme for all my holiday cooking this year. My mom also got a food processor for Christmas, so I wanted to show her some of the things that can be made with a Food Processor.
- Baked Red Potatoes
I coated the potatoes with olive oil and a sprinkle of Kosher salt, wrapped them in foil, pierced the foil, and baked for about an hour at 325 degrees until they were tender when pierced with a fork.
- White Bean Stew
I’ve made this one before for other dinners, and I included it in my cookbook, Cupboard Cooking. I made it the day before and reheated it before dinnerwas served. It actually tastes better the day after it’s made because it gives all the flavors time to meld and get to know each other.
- Maple Glazed Carrots with Thyme
I’ve been making these with weeknight dinners too. They are delish! For this dinner, I made 3 bunches of carrots and cut back a little on the maple glaze so they weren’t quite so sweet. I found the recipe at The Fountain Avenue Kitchen (I leave out the parsnips, orange juice, and zest & swap the honey for maple syrup).
- Grilled Tri Tip
I asked the husband if he wouldn’t mind cooking the Tri Tip on the grill. He happily agreed to help me out! We can cook outside year-round here in SoCal, so I consider us lucky! (I didn’t eat the steak, but thought it would be nice for everyone else)
- Homemade Herb Bread
This is my favorite bread recipe that I make all the time. It bakes in the bread machine so I don’t have to give up any oven space. It’s also included in Cupboard Cooking.I’ve been leaving the garlic out of the bread lately, and it’s just as good.
- I made a variety of sauces to spoon over the potatoes, steak, or dip your bread into:
Chimichurri (this was a huge hit! I’ve even been asked for the recipe! yippie!) Made in the food processor.
Pesto Made in the food processor.
Smoky Red Pepper Sauce (this was delicious! Smoky and tangy. I’ll make it again) Made in the food processor.
- And for dessert, Coconut Custard Pie
I’ll post the recipe for the coconut custard pie in the future. It’s a really easy recipe, and the flavor is awesome.