Set aside for the moment any expectation of who’s doing the cooking and imagine your perfect holiday meal magically appearing in front of you. What’s on your plate?
For many years, Julia Child’s Beef Bourguignon was our family’s Christmas dinner. I haven’t made it in a while, but it’s still my idea of the perfect holiday meal. Especially when served with potatoes cooked in butter and soft homemade rolls. And since we’re making wishes, I’d wish that it was made by Julia herself.
What about you, friends? What is your idea of the perfect holiday meal?
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I think it depends on the holiday and on who will be at dinner. If it is a family Christmas dinner with kids and their significant others, then it’s a beef standing rib roast, mashed potatoes, and steamed green beans (or asparagus). If it is New Year’s Eve and it’s just the two of us without the kids, then it’s appetizers or a charcuterie board plus drinkies. Both are perfect but in different ways!
Back home we used to always do very big meals for Christmas, either a turkey or some other type of meat. Nowadays, I live in New Zealand and it's summer here so this is typically the bbq season. I'm looking forward to lots of different types of steak on the bbq for Christmas 😁😁
This year, I’m going for a classic Christmas menu—though not German classic, but British classic. The centerpiece will be Filet Wellington, using Gordon Ramsay’s MasterClass recipe. I’ve discovered that store-bought puff pastry is almost as good as homemade (and far more cost-effective when you factor in the labor), so that’s the one thing I won’t be making from scratch.
The meal will start with a "Niedersächsische Hochzeitssuppe," a traditional clear consommé made with both beef and chicken, served with "Einlage" (a variety of flavorful additions). Of course, there will be my signature bread on the side, made using the Poilâne recipe. For dessert, I’m preparing a "Crème Bavarois" paired with a vibrant red berry coulis. I’m excited for the blend of comforting tradition and a touch of indulgence!
I’m all about ringing in the new, a little early! Every Christmas I try or make something new. This year, an entirely new tradition: brunch at my in-laws. They’re cooking and I’m not, aside from the cranberry coffee cake I’ll make the night before. Easy-peasy.
I follow in Elizabeth David's footsteps and lean towards a plate of grav lax and a glass of champagne . Simple and unfussy.
Oh yummy! 🥂
I think it depends on the holiday and on who will be at dinner. If it is a family Christmas dinner with kids and their significant others, then it’s a beef standing rib roast, mashed potatoes, and steamed green beans (or asparagus). If it is New Year’s Eve and it’s just the two of us without the kids, then it’s appetizers or a charcuterie board plus drinkies. Both are perfect but in different ways!
Back home we used to always do very big meals for Christmas, either a turkey or some other type of meat. Nowadays, I live in New Zealand and it's summer here so this is typically the bbq season. I'm looking forward to lots of different types of steak on the bbq for Christmas 😁😁
This year, I’m going for a classic Christmas menu—though not German classic, but British classic. The centerpiece will be Filet Wellington, using Gordon Ramsay’s MasterClass recipe. I’ve discovered that store-bought puff pastry is almost as good as homemade (and far more cost-effective when you factor in the labor), so that’s the one thing I won’t be making from scratch.
The meal will start with a "Niedersächsische Hochzeitssuppe," a traditional clear consommé made with both beef and chicken, served with "Einlage" (a variety of flavorful additions). Of course, there will be my signature bread on the side, made using the Poilâne recipe. For dessert, I’m preparing a "Crème Bavarois" paired with a vibrant red berry coulis. I’m excited for the blend of comforting tradition and a touch of indulgence!
I’m all about ringing in the new, a little early! Every Christmas I try or make something new. This year, an entirely new tradition: brunch at my in-laws. They’re cooking and I’m not, aside from the cranberry coffee cake I’ll make the night before. Easy-peasy.