Wednesday, January 1, 2014

Christmas Dinner

Christmas Dinner is a family tradition. We have basically the same meal every year, sometimes there are a few tweaks.

2013 Dinner Menu
Beef Tenderloin - cover with olive oil, crushed pepper corns, and salt. Bake in a 450 degree over for 15 minutes, then lower to 375 for 15 minutes for pound depending on desired pinkness.
Lobster Tails - cut in half, brush with butter, broil for 6 - 7 minutes about 7 inches from broiler
Cranberry Sauce
Roasted Brussels Sprouts - toss olive oil, garlic, salt, pepper, 400 degree oven for 25 minutes (if large, cut in half)
Gnocchi with red sauce (My father-in-law makes the Gnocchi and I make the red sauce-one day I'll post the recipe)
Citrus Salad
Clams Casino - a local friend and chef makes these for us
Brie with Currant and Cranberry Chutney (milky brie with currant, cranberry, and walnut chutney from Wegmans over it, served with tiny toasts)

Usually, I chop some garlic and rosemary for the tenderloin, this year I crushed peppercorns and rolled the tenderloin it is so that it was covered (first put a little olive oil and salt). It was perfect.

If there is anything I want my children to take from our food traditions, it is make Christmas special with food, family, and decorations. I use my grandmother's china, silver, and candlesticks. I also have the dinning room decorated and festive. Memories for them to take and use with their families.

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