Christmas Eve 2015 Menu – Better Late than Never

For memory’s sake alone, I want to record here – over a year late – my menu for Christmas Eve 2015. My bathroom sink broke in December 2014, so that year we went out to dinner, but in 2015 my parents and siblings came to visit us. It was bittersweet as my sister Gabriela had passed away the previous spring. I made a very simple meal, with all repeated favorites.

This is what I served:

First Course: Bread & chips vinegars, oils & dips

Second Course: Mixed Green Salad with Blue Cheese Vinaigrette and Iceberg Lettuce with Thousand Islands

The mixed green salad is one of my favorites and my youngest daughter asked me to serve it against in 2016.  The lettuce with Thousand Island salad was for my oldest daughter who is very picky.

Third Course: Mushroom Soup

Another old favorite, from the Les Halles cookbook.

Fourth Course: Flamishe

This leek tart has become an obligatory course at all my Holiday dinners.

Fifth Course: Lime Sorbet in shell

I can’t recall if I made or bought the sorbet, but I halvened the limes in two and scooped out the flesh, then I froze them, filled them with lime sorbet, and put them back in the freezer.  It was a beautiful presentation.

Sixth CoursePrime Rib with Buttermilk Mashed Potatoes and Green Beans Almondine plus Brown Rice with Coconut Curry

To make the green beans, just steam them, salt them, toss them with butter and roasted sliced almonds.  I made the coconut curry for my vegetarian daughters. I no longer recall what recipe I used, but I don’t recall her being crazy about it.

Seventh Course: Cheese Plate

I’m sure it was great, but I don’t recall what I served.

Eight Course: Chocolate Peppermint Cake with Maple Nut Ice Cream

The chocolate cake is one that my grandmother used to make and I wanted to surprise my father with it.  Unfortunately, he couldn’t remember it.  My grandmother also used to make maple ice cream and serve it with chopped nuts.  She had tiny bottles of maple essence she had brought from her trip to the US before I was born (I imagine, I have no idea how else she could have gotten them) and would make this special ice cream once in a big while.  This recipe uses maple syrup, however.

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