As I mentioned in the Smoked Salmon Deviled Eggs post, we hosted a Christmas dinner party for our church board and spouses last weekend. A few of the recipes will get their own post, but I wanted to include some other tips, ideas, recipes, and Instagram photos here, too.
The day of the party was a beautiful snowy winter afternoon and the music was a shuffling playlist of George Winston December, Irish Christmas, and Nutcracker Suite. The theme for the decor was red and white with candy cane accents.
We made these fun little place card holders out of mini candy canes. I used them for the food as well as one at each person’s seat with their name on it.
I threw together a simple Cranberry Orange Punch with ginger ale, cranberry juice, apple cider, freshly squeezed orange juice, fresh cranberries, and orange slices. It’s very pretty. When I make it again, I think I’ll add a little spice to it… just a smidge of cinnamon and clove.
This Spinach Salad with Pomegranates, Pecans & Feta was festive and beautiful. Just before serving, I dressed it with my homemade balsamic vinaigrette and it was delicious. I could eat big bowl of this every day.
After much research and deliberation, I cooked three of these gorgeous standing rib roasts using the method from Serious Eats and the seasoning mix from Paula Deen’s Foolproof Standing Rib Roast. Ultimately, the decision between Serious Eats vs. Paula Deen came down to logistics – how much time I had and how much space I had in my oven. I was very happy with the results of the Serious Eats method, the only drawback being that cranking the oven up to 500+ degrees and caramelizing the outside of the roast just before serving means that the house will fill with smoke right as your guests are about to be seated. But, like I said, the results were great. I served the prime rib with cream horseradish. I also served some lovely Cheddar Garlic Hasselback Potatoes alongside the roast that, unfortunately, never got photographed. But I fully intend to make them again and will photograph and post them as soon as I do.
Finally, I completed the red and white theme with the desserts making a Peppermint Cheesecake with Oreo Crust, a classic cheesecake topped with cherries, and a Sparkling Red Velvet Bundt Cake with Cream Cheese Glaze. The Peppermint Cheesecake and Red Velvet Bundt Cake will show up soon as recipe posts.
Don’t forget about the two Giveaways we have going on right now:
May your days be merry and bright. Merry Christmas!