@liamsaunt, I was looking for some ideas for Xmas dinner as step-daughter is largely vegetarian and I was thinking of a Butternut Squash Wellington. I did a search here and looks like you did one a few years back for Xmas.
On 12/16/2019 at 8:42 AM, liamsaunt said:I am hosting Christmas dinner. The menu: prime standing rib roast with au jus (ordered from Heritage Foods), butternut squash and mushroom wellington for my sister and me as we do not eat red meat, twice baked potatoes, spinach gratin, roasted cauliflower, whiskey glazed carrots, homemade rolls. My mother is bringing a pecan pie for dessert.
Your whole menu that year sounds lovely but I wonder if you remember the veggie Wellington? Was it the one from NY Times? Was it good? I am thinking of doing this one with wild rice and mushrooms which leaves the squash neck whole.
Local farms are still picking some things like Brussels sprouts, kale and kalettes and want to make use of some of those items. Thinking of a shredded Brussels sprouts salad with pomegranate seeds, toasted almonds, shaved Parmesan and a lemon vinaigrette.
I also have some kalettes but not sure if I will use them for Xmas or not. Does anyone else cook with these? I might add some in to the salad or roast some but wonder if anyone has tried anything different with them?
I'll cook a turkey breast roast with stuffing on the side, mashed potatoes and gravy, cranberry-orange sauce, corn and edamame, several roasted veggies if I don't do the Wellington, pumpkin pie. My husband likes a fairly classic (maybe slightly boring, ha) dinner and I'm happy with whatever.
We have some local smoked Pacific oysters for appetizers from a cannery just south of here. I'm going to make some eggnog of some kind. I ordered a few different white wines from one of my fave BC Okanagan wineries, including some bubbly for NYE.
Our cat will probably have Feast of the Seven Fishes, kitty-style. hahahahaha 🙂
