Our holiday traditions make meals fun... and different!
We do a "25 mile" rule, where all food consumed (excluding spices, flour, sugar, etc) must be sourced locally within 25 miles. This means locally made beer and wine, local goat cheese, local bread, local heritage turkeys (or salmon!) local root veggies, etc. We even head to the cranberry bog and pick cranberries to make into sauce.
It is a tradition that makes us be creative and it is so much fun to talk about where everything came from!
"Life has sent you this gift. God has sent you COTH to help you make the decision."
Christmas eve will be aebelskiver, smoked salmon, and celery sticks (I have no idea how the celery sticks relate).
Appetizers for Christmas Dinner: peeled cooked shrimp, angels on horseback and smoked salmon
The main meal:
Prime rib or a standing rib roast
Shallot mashed potatos and gravey
Green beans with lemon butter and almonds
Sticky buns (ususally dry, hard and not very sticky. made by MIL)
Champagne, wine, & sparking fruit juices
Dessert will be Swedish Cream with raspberries, date pudding and christmas cookies (lebkuchen, Danish gingerbread, Finnish ribbon cakes, and Swedish cream wafers).
Though I have a broken leg and blown knee, so I will mostly be directing the orchestra of DH, DD and DD's SO, all capable cooks in their own rights.