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Fancy Christmas Dinner Menus For You!

莹723
2020-12-25
The Christmas season means a lot of things: Shopping for Christmas presents, decorating the tree, watching all the Hallmark Channel movies, and spending time with family. This year, we may be spending less time with family than we'd like. But that doesn't mean that we don't still need to plan out a holiday meal.



If you're looking to make things just a little bit fancier, this is what you've been looking for. From the filet mignon main course to rich Christmas side dishes infused with tons of flavor, this menu will leave your family beyond satisfied.



Appetizers:Three-Cheese Fondue

INGREDIENTS
1 tbsp. olive oil
2 shallots, finely chopped
3/4 c. dry white wine
1 1/4 c. heavy cream
8 oz. cream cheese
8 oz. Gruyére, grated (about 2 cups)
6 oz. Emmenthaler, grated (about 1 1/2 cups)
Pinch freshly grated nutmeg and black pepper
Cable-Kint Breadsticks, for serving
Roasted potatoes and Broccolini, blanched green beans, grapes, apples, and pears, for serving

DIRECTIONS
1. Heat oil in a medium saucepan over medium-low heat. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add wine and simmer until reduced to 1/2 cup, 5 to 6 minutes.
2. Add heavy cream, cream cheese, Gruyère, and Emmenthaler. Cook, whisking, until cheese is melted and mixture is smooth (make sure not to let it stick and scorch). Increase heat to medium-high and cook, whisking, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
3. Transfer mixture to a fondue pot and serve with Cable-Knit Breadsticks, potatoes, Broccolini, green beans, grapes, apples, and pears alongside.

Main Course:Filet Mignon with Shallot Butter

INGREDIENTS
2 tsp. vegetable oil
1 tbsp. vegetable oil
1 small shallot
tsp. dried rosemary
1/4 tsp. dry red wine
2 tbsp. butter (no substitutions)
1 tbsp. chopped fresh parsley leaves
2 beef tenderloin (filet mignon) steaks

DIRECTIONS
1. In 10-inch skillet, heat 2 teaspoons oil on medium. Add shallot and rosemary; cook 2 minutes or until shallot is golden, stirring. Add wine. Cook 2 to 3 minutes or until most of wine has evaporated, stirring occasionally. Cool slightly. In small bowl, combine butter and shallot mixture. Stir in parsley. Refrigerate.
2. Wipe out skillet; add remaining 1 tablespoon oil. Heat on medium-high until very hot. Season steaks with 1/8 teaspoon each salt and pepper. Place steaks in skillet. Cook 3 minutes or until browned. Turn over; cook 3 minutes or until desired doneness (145 degrees F for medium-rare). Transfer to plate; let stand 5 minutes.
3. To serve, top steaks with red wine–shallot butter.

Side Dishes:Root Vegetable Gratin

INGREDIENTS
2 sweet potatoes, peeled and sliced
3 medium turnips, peeled and sliced
2 shallots, sliced
2 c. chicken stock
1 c. heavy cream
1/4 c. all-purpose flour
Kosher salt
black pepper
2/3 c. panko breadcrumbs
2 tbsp. olive oil
4 oz. blue cheese, crumbled
1 c. chopped hazelnuts
2 tbsp. chopped rosemary

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Layer sweet potato, turnips, and shallots in 8 (10-ounce) gratin dishes. Whisk together stock, cream, and flour. Season with salt and pepper. Pour cream mixture over vegetables. Bake, covered with foil, on a baking sheet, until vegetables are just tender, 40 to 45 minutes.
3. Meanwhile, combine breadcrumbs, oil, cheese, hazelnuts, and rosemary. Remove foil and top gratins with breacrumb mixture. Bake until golden, 12 to 15 minutes.

Dessert:Pine Tree Cake

INGREDIENTS
1 recipe Chocolate Chip Cake
1 recipe White Vanilla Frosting
1 1/2 c. white nonpareils
1 c. large flake coconut
1/2 c. each green, vibrant green, blue, and turquoise candy melts
12 (6") bamboo skewers
Candy: white sprinkles, crushed white rock candy

DIRECTIONS
1. Make Chocolate Chip Cake. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Frost sides with 1 1/3 cups White Vanilla Frosting; leave top unfrosted. Chill 30 minutes.
2. Spread nonpareils on a small rimmed baking sheet. Carefully lift cake from the top and bottom and roll the sides in nonpareils to coat. Return to the cake stand or serving platter and frost the top with remaining frosting. Sprinkle coconut on top.
3. Melt candy melts in separate glass bowls in the microwave. Mix together some of the colors to make different shades of green and greenish blue. Spoon colors into separate small zip-top bags and snip a 1/8-inch hole in one corner of each bag.
4. Place bamboo skewers, 3 inches apart, on parchment- lined baking sheets. Working in a back and forth motion, drizzle melts over the skewers to create trees (be sure to leave 3 inches of the skewer uncovered). Repeat with all colors until you have 12 trees, all different sizes and colors.
5. Immediately decorate trees with candy. Chill until set, 25 to 30 minutes.
6. Gently lift trees from parchment and insert skewers into cake to create forest.

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