On Wednesday night Tony and I hosted his family for our Christmas dinner. I really like to host dinners. They give us a chance to spend quality time with our guests as well as a chance to use our fancy china!
Dinner and dessert were delicious. Presents were exchanged and champagne was toasted!
On The Menu:
- Cheese & Cracker Sampler
- Pecan & Bleu Salad topped with Cranberry Vinaigrette
- Mushroom & Asparagus Risotto
- Roasted Brussel Sprouts
- Pomegranate Roast
- Pecan Pie
- Christmas Cookies
Tony & I both worked on Wednesday but I was able to do lots of prep work on Tuesday night.
The table was set…
with our Kate Spade Lenox China!
Appetizers were served:
34 degrees Crispbread and Stonewall Kitchen Roasted Garlic Crackers
Havarti, Gouda, Cheddar, Soft White, & Goat Cheese Platter
Salads were served:
And then we finally enjoyed dinner.
Pecan & Bleu Salad with Cranberry Vinaigrette
Dressing:
- 1 Cup Bourbon Pecans
- 3 Tbs Red Wine Vinegar
- 1/3 Cup Olive Oil
- 1/3 Cup Fresh Cranberries
- 1 Tbs Dijon Mustard
- 1/2 tsp Minced Garlic
- 1/2 Tbs Splenda
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 2 Tbs Water
Salad:
- 1/2 Red Onion, thinly sliced
- 4 oz. Crumbled Blue Cheese
- 1 bag Mixed Spring Greens
- In a blender, combine the vinegar, oil, cranberries, mustard, garlic, Splenda, salt, pepper, and water. Blend until smooth.
- In a large bowl, toss the pecans, onion, blue cheese, and greens.
- Serve dressing with salad.
Pomegranate Roast
- 1 Tbs. Olive Oil
- 1 Yellow Onion, sliced
- 1/4 tsp Ground Cinnamon
- 1 tsp. Herbes de Provence
- 1/2 tsp Kosher Salt
- 3 lbs. Sirloin Tip Roast
- 4 Garlic Cloves, minced
- 1 (14 oz.) can Fire-Roasted Crushed Tomatoes, undrained
- 1 Cup Pom Pomegranate Juice
- 1/4 Cup Balsamic Vinegar
- 2 Tbs Maple Syrup
- 1/2 Cup Golden Raisins
- Coat the bottom of a 5-quart crockpot with the olive oil. Add the onion.
- Combine the spices and rub on all sides of the roast.
- Place the roast on top of the onions.
- Add the garlic, tomatoes, pomegranate juice, balsamic vinegar, and syrup.
- Sprinkle the raisins on top.
- Cover and cook on low for 7-8 hours.
- Serve with sauce on top.
- Enjoy!
I will be posting the side dish recipes next week.
Time to figure out our New Years Eve plans! Happy New Year! Have a great night celebrating!