As I mentioned in my previous post, Christmas was hosted at our house this year. D’s side of the family came down for a day of presents, food, and good cheer! So being the organized person that I am I created a nice festive menu! Instead of a big lunch on Christmas day I decided that some apps would get us through until the big turkey dinner!
The appetizer menu included:
- Granny Smith Apple & Cabbage Coleslaw
- Homemade Garlic Hummus & Crackers
- Cold plate: Pickles, Beets, Spicy Beans, Stuffed Jalapeños & Mixed Olives
- Fig Jam & Brie Bites on a Baguette
The fig & brie bites were a huge hit and super easy to make!
All you need is:
- Jar of fig jam
- 1 baguette
- 1 wheel of brie
- Olive oil
Brush bread on both sides with olive oil, broil in the oven for 3-5 minutes (until brown). Cut brie into bite sized pieces, add to bread, spread on a bit of fig jam. If desired place back in the oven for 2 minutes then serve on a super cute plate ;)
For dinner I went a little crazy with the veggies. I saw too many festive recipes that looked fantastic! But here is what we went with:
- Turkey/ Tofu (for me!)
- Mashed Turnips
- Smashed Parsnips & Potatoes with Thyme
- Mashed Carrots & Honey
- Sprint Vegetable Ragout
- Homemade Stuffing
Below are 3 dishes that I tried out on my guests and I think all of them where a hit! In order from left to right the recipes are listed below!
Smashed Parsnips & Potatoes with Thyme
- 1/2 pound Parsnips
- 1 1/2 pound Potatoes
- 1/4 cup Olive Oil
- 2 1/2 tablespoon Fresh Thyme
Heat olive oil and add parsnips in a sauce pan for about 5 minutes. Add potatoes, cover with water and bring to a boil. When tender drain and return to sauce pan, add in olive oil and thyme and stir. Mash and season with salt and pepper and serve.
Mashed Carrots & Honey
- 1 1/2 pound Carrots
- 1 tablespoon Butter
- 2 teaspoons Honey
- 1/2 teaspoon Chili Powder
Steam carrots until tender, transfer to a bowl and add honey, butter and chili powder. Mash carrots add salt and pepper to taste and serve.
Spring Vegetable Ragout
- 3 Leeks
- 1 bunch of asparagus
- 1 package Sugar Snap Peas
- 8 Radishes
- 1 tablespoon Chives
- 1 tablespoon Olive oil
- 1 teaspoon Dijon Mustard
- 1 tablespoon Butter
- 1 cup Water
Heat olive oil on medium high, add in leeks and cook until soft. Add asparagus & water, cover and simmer for 2 minutes. and snap peas and radish, cover and continue to simmer. When all vegetables are tender stir in Dijon, butter and chives and serve.
Everything turned out great and no one went to bed hungry! I would make all of this again, especially the Spring Vegetable Ragout, however it should have been the very last thing to cook as it is easy to over cook when waiting for other items to finish!
I hope everyone had just as much delicious food as we did!!