For those of you that host Christmas, do you prepare a traditional dinner such as turkey, ham, roast, etc? Or do you serve something unique or different? (thinking enchiladas, lasagna, whatever).
We're hosting this year and I'm already thinking about what I should make. I get bored with turkey but I think my husband's family will throw a fit if I don't serve it.
Re: Christmas in July... just a question
I'm from central texas, my family is country folk, but we serve tamales on chrismas eve complete with margaritas (its ours saviors birthday and we like to party). But usually on christmas day we get a turkey from a bbq place here called rudys and my grandpa makes a ham and we do the traditional thing. and we do july at christmas.. every body dresses hawaiin..i dont know where that came from but its fun! I digress, your hosting, its your turn to start YOUR tradition.
I rotate every other year between Filet Mignon Beef Tenderloin and Spiral Ham. We never do Turkey on Christmas.
Big E (6) & Little E (2.5)
My husband just returned from Austin (biz trip) and had Rudy's for the first time and loved it. I have friends that always did homemade tamales on Christmas Eve. If we are home for dinner that night, I may start our tradition too.
My dad's side is Norwegian so we get together and have lutefisk, ham, lesfa, boiled potatoes, peas, rolls, and a few other "goodies" every Christmas Eve. They always pressure any new guests to try the lutefisk! It's a rule.
I don't host (yet) - but we always have turkey and ham on Christmas with my mom's side. I am very much a "traditions" girl, so it would be hard for me to accept a change in menu!
DH only has his dad and step-mom in the state and we get together with them usually the 26th and eat tamales or turkey.
DD2: Lucia (Lucy) 07/13
I like the beef tenderloin idea! If you have any recipe suggestions, I'd love to hear them.
Laney75,
I PM'd you the recipe. Let me know if you have any questions.
Got it, thanks!!! Love the idea of mustard. How many people do you feed with a 5-6 lb tenderloin?
Usually around 15-20 people. You will have to decide how thick you want to slice it. I tend to slice more on the thin to medium thickness. Then I put it in a buffet warmer with the broth gravy poured on top to keep it hot for people who want seconds.
Then if you have leftovers....we like to take the leftovers the next day and make hot roast beef sandwiches where you put the sliced beef between 2 slices of bread and pour gravy over it, or you could freeze it too for future meals.