I love hearing about what everyone else has for Christmas lunch and their family traditions (and possibly stealing some last minute ideas!)
What is everyone having for Christmas lunch/dinner this year?
We’re hosting and have 9 adults and 3 toddlers this year (it’s my first year hosting without having lots of people with different dietary requirements so it’s a pretty traditional and simple menu for us).
Breakfast:
Smoked salmon and cream cheese bagels
Pain au chocolat
Fresh fruit
Bucks fizz (clementine juice for me because I’m pregnant and the kids)
Lunch (served at 2pm):
No starters. Just nuts, olives and crisps for people to graze on as they arrive.
- Turkey
- Stuffing https://www.bonappetit.com/recipe/mid-atlantic-mushroom-and-chestnut-stuffing
- Pigs in blankets
- Honey and mustard glazed ham (cooked and brought by my brother)
- Bread sauce (brought by my husband’s friend because he’s the only one who likes it)
- Cauliflower cheese
- Roast potatoes
- Roasted root veg with honey, butter and thyme (carrots, beetroot, parsnips, sweet potatoes)
- Sprouts (with pancetta)
- Mashed swede
- Braised red cabbage (I’m trying the Gordon Ramsey recipe this year unless anyone has any better recommendations, I’m yet to find a recipe I love)
- Gravy
- Cranberry sauce
- Wholegrain honey mustard
Pudding:
- Mixed berry pavlova
- Christmas pudding
- Yule log
- Custard/Ice-cream/clotted cream
Evening food:
- Cheeseboard with figs, grapes and chutneys
- Charcuterie board
- Baked Camembert
- Crackers and bread
- Olives, cornichons, piccalily, nuts, crisps, pickled onions.
- Mince pies, Christmas cake, leftover Yule log
- Tin of quality streets
Drinks will probably just be sparking apple juice or wine/Prosecco (my husband will probably make old fashioneds in the evening once all the kids are asleep).
It sounds like a lot but most of our guests will eat a fair amount and I have plans for left overs so there is no food waste:
- leftover ham goes home with my brother and SIL
- Turkey, preserved lemon and green olive tagine (https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons).
- Turkey, leek and mushroom risotto
- Roasted veg soup (this can be frozen) or a roasted veg and cheese pie.
- ‘Pigs in blankets’ bangers and mash with red cabbage and peas.
- Bubble and squeak (with eggs and bacon/ham).
- I’ll freeze any leftover cauliflower cheese for my son to have as a quick dinner after nursery.
We’ll share out any leftover cakes, biscuits etc with our guests for them to take home.
My toddlers both love cheese, cold roast potatoes and olives so they’ll happily eat them for snacks.
I’m very excited!