Christmas Dinner…

On Wednesday night Tony and I hosted his family for our Christmas dinner.  I really like to host dinners.  They give us a chance to spend quality time with our guests as well as a chance to use our fancy china!

Dinner and dessert were delicious.  Presents were exchanged and champagne was toasted!

On The Menu:

  • Cheese & Cracker Sampler
  • Pecan & Bleu Salad topped with Cranberry Vinaigrette
  • Mushroom & Asparagus Risotto
  • Roasted Brussel Sprouts
  • Pomegranate Roast
  • Pecan Pie
  • Christmas Cookies

Tony & I both worked on Wednesday but I was able to do lots of prep work on Tuesday night.

The table was set…

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with our Kate Spade Lenox China!

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Appetizers were served:

34 degrees Crispbread and Stonewall Kitchen Roasted Garlic Crackers

Havarti, Gouda, Cheddar, Soft White, & Goat Cheese Platter

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Salads were served:

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And then we finally enjoyed dinner.

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Pecan & Bleu Salad with Cranberry Vinaigrette

Dressing:

  • 1 Cup Bourbon Pecans
  • 3 Tbs Red Wine Vinegar
  • 1/3 Cup Olive Oil
  • 1/3 Cup Fresh Cranberries
  • 1 Tbs Dijon Mustard
  • 1/2 tsp Minced Garlic
  • 1/2 Tbs Splenda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Tbs Water

Salad:

  • 1/2 Red Onion, thinly sliced
  • 4 oz. Crumbled Blue Cheese
  • 1 bag Mixed Spring Greens
  1. In a blender, combine the vinegar, oil, cranberries, mustard, garlic, Splenda, salt, pepper, and water. Blend until smooth.
  2. In a large bowl, toss the pecans, onion, blue cheese, and greens.
  3. Serve dressing with salad.

 

Pomegranate Roast

From A Year of Slow Cooking

  • 1 Tbs. Olive Oil
  • 1 Yellow Onion, sliced
  • 1/4 tsp Ground Cinnamon
  • 1 tsp. Herbes de Provence
  • 1/2 tsp Kosher Salt
  • 3 lbs. Sirloin Tip Roast
  • 4 Garlic Cloves, minced
  • 1 (14 oz.) can Fire-Roasted Crushed Tomatoes, undrained
  • 1 Cup Pom Pomegranate Juice
  • 1/4 Cup Balsamic Vinegar
  • 2 Tbs Maple Syrup
  • 1/2 Cup Golden Raisins
  1. Coat the bottom of a 5-quart crockpot with the olive oil.  Add the onion.
  2. Combine the spices and rub on all sides of the roast.
  3. Place the roast on top of the onions.
  4. Add the garlic, tomatoes, pomegranate juice, balsamic vinegar, and syrup.
  5. Sprinkle the raisins on top.
  6. Cover and cook on low for 7-8 hours.
  7. Serve with sauce on top.
  8. Enjoy!

I will be posting the side dish recipes next week.

Time to figure out our New Years Eve plans!  Happy New Year!  Have a great night celebrating!

Trackbacks

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  3. […] it can be difficult and time consuming to make.  When Tony requested that I make it to go with the Pomegranate Roast I got out my new rice cooker cookbook and searched for a recipe.   I found the perfect […]

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