For the first time in YEARS, we are not traveling anywhere for Christmas. While we’re certainly sad to miss out on the time spent with our family and friends that we rarely get to see… we’re also excited about the prospect of having this slow, one-on-one time at home to cook, eat, snuggle Barb and watch movies.
Last week, I decided our menu for the meals we’ll be preparing on Christmas Eve and Christmas Day, and made grocery runs to get everything we’ll need. I thought it might be fun to share those in case you’re looking for any last-minute inspiration.
In the afternoon, I’m going to put together a fun cheese & charcuterie board for us to enjoy with a holiday cocktail. Reference this post for a few tips on putting together a jam-up snack board… and here’s that cocktail recipe:
- 1 bottle Veuve Clicquot Rich, chilled
- 2 oz. Pure cranberry juice
- 1 oz. Fresh squeezed lime juice
- Rosemary sprigs or cranberries, for garnish
Add ice to two glasses. Pour 1 oz. of cranberry juice and 1/2 oz. of lime juice into each glass. Top with Veuve Clicquot Rich and garnish with rosemary sprigs or fresh cranberries (optional, but pretty). Enjoy!
For Christmas Eve dinner, we’re going to be making Ina Garten’s Filet Mignon with Mustard and Mushrooms… in Cooking for Jeffrey, she mentions that that she loved ordering filet in mustard sauce so much when they visited Paris, that she decided to create her own version. I was salivating just reading the cookbook, so I’m VERY excited to try this one! On the side, we’ll be having Ina’s Root Vegetable Gratin and a variation of Julia Child’s Haricots Verts a la Provencale (garlicky green beans with tomatoes and herbs). For dessert, I ordered two pies (fudge and pecan) from a restaurant in Franklin, Tennessee. We just picked them up earlier today and they look so very tasty.
We’ve decided to sleep in, open presents, FaceTime with family and then make a big yummy brunch together. I subscribe to Veuve Clicquot‘s emails (and highly recommend that you do the same!), and they always promote some fun and easy recipes that either involve Veuve, or pair well with it. Ahead of Mother’s Day, they shared a brunch potato recipe by Half Baked Harvest that we made… and it was to DIE for.
Here’s the thing… this year has been weird, scary, frustrating and stressful. But while the holiday season will be unlike any that we’ve ever experienced, we have made the decision to go out of our way to make it fun. For example, we will be getting dressed up for Christmas Eve dinner and using our fine china for the first time ever. And did I mention champagne..?
No matter where you are, who you’re with (or without) or what you’re doing this holiday, I truly hope that it’s a great one. Stay safe and well. xo