by Meeta Khurana of What’s For Lunch, Honey?

"Tis the season to be be jolly!"

Yes - we are headed towards the end of the year and for me as soon as Halloween is tucked away back in the dungeons, I put all my focus into Thanksgiving and Christmas. Probably it’s the same with many of you.

How many have already got their menus for at least Thanksgiving all sorted out? The perfect planners amongst you probably already have a rough idea what’s on the menu for Christmas too!

Are you the traditional type? Do you have the same dishes that your family and friends enjoy every year? Well how about trying something new this year.

Or are you the type who breaks the realms of tradition and enjoys trying something new each year? Maybe this year you would like to try serving a traditional meal.

Whatever your "type" of holiday menu planning is, I hope to share not only a few traditional recipe ideas with the experimental ones amongst you, I am hoping to inspire others to think "out of the traditional box" and try something out of their comfort zone.

When I sit down to work out a menu for a dinner I probably resemble a crazy scientist, my cookbooks piled up high and the ideas for dishes just overflowing. The hardest part is focusing on a few select dishes that will work well together. What I do is divide my paper into 4 sections - appetizers, entrées, sides and desserts. I then focus on just one section - for me it is often the entrée. Once I have this worked out and my choice has fallen on either beef, poultry or seafood or even a vegetarian dish, I often notice the rest just falls into place. However, for you it might be another section that inspires the rest of your meal planning - if you find your dessert, for example the rest might also fall into place. The quintessential part however, is channeling your focus on simply one aspect of the menu.  

I have divided this roundup in the same four sections for a better overview. I am hoping you’ll be able to navigate around your menu easier this way. Although there are several ideas for each section here try finding the one main item that you think would work for you. Then go back to each section and see what fits well, in terms of flavor combination and harmony with that one main item. Soon you’ll have a perfectly balanced menu.

Appetizers

No matter how perfectly you have planned your dinner - there is no telling what may happen on the big day. Should it take longer than planned, it’s always a good idea to keep the guests calm, happy and busy with some nibbles. A little trick that will buy you a few more minutes in the kitchen and keep the hungry mob down.

Johanna of Green Gourmet Giraffe has a unique idea - Polenta Quinoa Sticks with Rhubarb Sauce - something that she says will not only make your tongues tickle but also offer a bit if discussion, when guests find out that they were dipping their sticks in a rhubarb sauce.

Niki at Canary Girl combines two of my favorite ingredients - spinach and feta and packs them in pastry, making delectable mini spinach and feta tarts.

My pumpkin and feta tart is also a great idea for a good nibble before dinner. Cut into small bite-sized bits they make for irresistible delicacies. 

Simple and elegant is how Arfi of HomeMades serves her savory mini bites. Bread bits baked until crispy, then topped with chopped eggs, sun-dried tomatoes, mayonnaise, a touch of paprika, basil and pepper. Easy yes - but definitely leaving a huge impact on your guests.

I am a sucker for fried food. I wish I could indulge in it more often but we know all that "bad for you" talk! However, it’s the holidays and indulging is just what is required here. That is why I fell instantly in love with DK of Culinary Bazaar’s fried herb mozzarella. I am sure these will be the star of your evening!

Something that works well as both an appetizer or a side is my fruity and savory fig and pear wrap. Served with a platter of cheese you will find it is a perfect appetizer - fruity, tangy with a hint of mustard and smoky with the bacon. The rosemary adds a delicate highlight rounding the entire dish perfectly. 

Gougères are savory French cheese puffs often made with Gruyère cheese. What attracted me to Lisa’s smoked gouda gougères was not only the fact she uses smoked gouda but also spices them with paprika and cumin. They can be made a day ahead and warmed in the oven. Perfect!

Entrèes

So let’s start with the traditional turkey. Many of you will be making the traditional bird on Thanksgiving others will have it on Christmas. My attraction for this bird mostly peaks around this time of the year too.

I was very attracted to Elise’s mom’s roast turkey. She says "My mom’s turkey is unlike others. The breast meat isn’t dried out, requiring cupfuls of gravy to taste good, but moist and flavorful." This is how we all want our turkey to be like right? Elise’s mom had me convinced when she mentioned that the turkey stuffing should be cooked separately: See that’s what my mom always preached.

Anne has a wonderful aromatic version of a roasted turkey. Her Thanksgiving turkey is spiced with cinnamon, allspice, cloves and several other spices making it sound so divine I can smell the aromas.

One for the table serve’s Ina Garten’s perfect roasted turkey and says it’s perfect! The turkey is simply flavored with herbs, onions and garlic and served with roasted vegetables.

Maybe the idea of a big bird is overwhelming for some, maybe you are having a smaller dinner. For such purposes I find using juicy turkey breast ideal. I make turkey breast with roasted pumpkin, spiced with star-anis, ginger and a hint of turmeric.

Phemomenon goes the roulade way. Roulade’s are a perfect alternative to the whole turkey as it is prepared with a creative stuffing. Turkey roulade with apple-cider gravy is stuffed with chopped pecans, cranberries and bread.

If turkey is not your thing, allow me to recommend a beef roulade German-style, filled with gherkins, smoked bacon and tangy mustard. The combination of the smoky bacon with the sharp mustard is flavorful and the thick gravy will have your guests scooping up each morsel.

Hams smoked with spices and braised with honey or maple syrup will fill your home with joy. No wonder they are often a part of a holiday menu. Kevin makes a lovely looking honey glazed ham flavoring it with a hint of cloves. Moist and succulent, Kevin says the best thing about hams are the leftovers.

Genie of the Inadvertent Gardener makes a regal slow-cooked roast beef with sage and dried tomatoes. This is such a juicy and mouthwatering idea for a Christmas meal. Full of robust flavor, which your guests will be savor and remember for a long time.

I often serve duck for Christmas. Last year my apple-glazed duck filets were simply divine. The delicate flavoring of herby thyme and fruity apple with the soft tender duck breast filet was an extravagant and heavenly combination.

Whether you are running a veggie household or want to make a special dish for your vegetarian guests, I’ve picked out a few lavish ideas.

Valentina of Trembom makes a magnificent stuffed butternut squash, using garlic, spinach and goat cheese to fill the squash. A delight!

My ricotta vegetable pot pie is wonderfully versatile and can be made using your favorite seasonal vegetables. The fragrance of ginger and vegetables complements the red peppercorns giving a hint of sharpness and the herbs de Provence, the air of a lovely warm French vacation.

There is nothing like biting into flaky pastry and earthy mushrooms. So Joey’s mushroom tart with ricotta and thyme on a cheddar cheese pastry crust sounds more than delicious - it’s simply Oh la la!

Sides

While I know this one can be blown totally out of proportion I have tried to focus on a few types of dishes that will work well with a few of the above mentioned mains.

Mashed potatoes was so yesterday - today I would say try The Cottage Smallholder’s wonderful cheesy dauphinoise potatoes á la Cottage Smallholder made with cheddar cheese and a hint of garlic.

Or maybe my potato dumpling cakes is more your kind of side. I make them with dumpling mixture available in Germany but they can be made easily with mashed potatoes.

Green beans have got to be the ultimate in the green vegetable side section. They are so versatile - bake them, sauté them, or blanch them, they will go well with almost any main dish you have on your menu.

Amy of Nook & Pantry makes a spectacular green bean casserole, with porcini and crimini mushrooms, topped with slivers of almonds.

For me roasting is often the easiest way of preparing veggies. It’s time-saving and the veggies can be placed in the oven right along with your turkey or roast. So, Kalyn’s garlic roasted green beans is just right. Even Kalyn agrees "the oven is already hot and when you take the turkey out to carve it and make the gravy, you have just enough oven time to cook the rolls and roast some kind of delicious veggie at the same time."

After spending several hours in the kitchen preparing your main dish, the aim for the accompaniments are fast but flavorful sides.

Lynnlu’s creamy and sensational cauliflower puree is a great alternative to the mashed potatoes. I like it because it’s prepared in a jiffy and can be made ahead.

Red cabbage is a bit of a neglected vegetable. I learned to love it thanks to my mother-in-law, who serves red cabbage at least once a week. I experiment with different flavors and sautéed red cabbage with pomegranate seeds and cinnamon, which works exceptionally well with the duck filets.

Susan of Foodblogga always inspires me with exciting ways to prepare regular ingredients. She gives squash a whole new dimension in her roasted acorn squash with honey-lime glazed pepitas. She flavors the squash with lime zest and cumin making it tangy and spicy.

Desserts

If the Entrée were to be the king of a meal, dessert is surely the queen.

Pecan tart, probably one of the most traditional desserts served after a satisfying Thanksgiving meal. Andrew of SpitoonExtra provides a very no fuss recipe for his pecan tart.

Pumpkin pie is synonymous with Thanksgiving and Rosa of Rosa’s Yummy-yums shares her Thanksgiving pumpkin pie. It’s flavored with all the spices that will guarantee that your pie will "nice".

My dessert last Christmas was a creamy and decadent chocolate and cranberry tart - the clou was the touch of ginger.

Peobody has a way of seducing me with her sticky desserts, so it is no surprise that her sticky toffee pudding is mouthwatering and will definitely have your guests drooling for more.

Creamy desserts are such a pleasurable way of ending the meal. Anita makes a maple star anise mousse, a delicate yet rich way to conclude your dinner.

If you want to spice up your dessert then I really recommend my chai latte cream. It’s filled with the spicy aromas of cinnamon, cardamom and a sharpness of black pepper. It’s different - but it’s bold, full bodied and simply delectable.

Coffee served differently - I love Ilva’s cappucino tapioca cream with chocolate chips. The perfect after dinner dessert for coffee and chocolate dinner.

Aran has very elegant way of serving mousse. Her chocolate and pistachio mousse cakes are extravagant and a piece of art. This will certainly get the wow! effect.

Something flaky and tangy for dessert? Then come with me to Helen who serves layers of crispy and flaky pastry spread with a tangy lemon cream and kissed with fresh raspberries in her lemon raspberry mille feuilles.

Well I hope this spread is something that will ease your menu planning. I have tried to find the perfect mixture of traditional and innovative dishes for your Thanksgiving and Christmas feasts. Whichever way you choose to go remember - in the end it’s all about having fun and spending quality time with your family.

Wishing you a peaceful, fun-filled, and stress-free holiday season.

Whether it’s turkey, duck or roast beef you’ll find several scrumptious recipes for your holiday meals on the FoodieView Search Engine.

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. She aims to inspire her readers to experience their senses. 

This entry was posted on Monday, November 17th, 2008 at 9:27 am and is filed under Recipe Roundup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.