Christmas Day 2015

We started out opening presents on Christmas day so we planned on having a light, late lunch. Here’s what we planned.

Brunch:

Charcuterie Board

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Isn’t a picture worth a thousand words? Then I’d say this was worth more than that to my mouth. My mouth did a happy dance that day. It was Christmas day for us and we were planning a heavy dinner, surf and turf so I wanted to have a late, light lunch while sipping on spirits. What easier better way then with a charcuterie of our favorite meats, fruits, breads, olives and cheese? It was scrumptious and easy to make. The only thing I actually made was the baked pastry puff with brie cheese and pomegranate jam inside. So hot and gooey. As for the bread, I sliced a French baguette into thin slices for dipping into the extra virgin olive oil with shaved parmigiano reggiano cheese, red chili pepper flakes and salt and pepper.

This is the recipe I used to make the Baked Brie – http://dashofsavory.com/savory/sweet-savory-baked-brie/

Christmas cocktails – we sipped on sparkling wine, a splash of Simply Mixed Berry Juice Drink and fresh pomegranate.

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Fruit Flavored Water – Sliced oranges, strawberries and pomegranate seeds and water. I know it sounds so simple but yet my kids BEGGED me to make this again. We drank it all day long. Last time I used sliced lemons and kiwi but some said it was too tangy so I didn’t use the lemons this time.

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Christmas Dinner:

Herb Roasted Potato and Arugula Salad – with shaved Parmigiano-Reggiano cheese with a home-MAD lemon vinaigrette, http://www.veggieinspiredjourney.com/2015/07/15/herb-roasted-potato-and-arugula-salad/. It was to-die for!

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Lemon Vinaigrette – 

  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/2 cup good extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves of garlic, minced
  • 1 tablespoon of honey if too tart from the lemon
  • chopped thyme leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon of Dijon mustard
  • 4 tablespoon of minced cilantro
  • 1/4 lb. chunk very good Parmesan, grated

Seared Shrimp with Bacon in Lemon Butter Sauce – My family doesn’t like scallops so I changed this recipe to shrimp instead, http://juliasalbum.com/2015/10/seared-scallops-with-bacon-in-lemon-butter-sauce/.

I tried to use common ingredients in the different dishes so that I would have them, lemons, parsley, thyme, etc. I guess you could substitute chicken if you’re not a seafood lover. I bet with the bacon and the lemon butter sauce it would still be delicious!

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Filet Mignon with Fresh Herb and Garlic Rub – http://www.myrecipes.com/recipe/filet-mignon-with-fresh-herb-garlic-rub

While our Christmas Day dinner was not the usual gluttony of dishes, all three of these paired so well with each other that we were all happy with it. It was definitely enough!

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