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Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

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Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned.

Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual.

A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people.

We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands.

This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day.

When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve.

My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands.

The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional.

Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own.

This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins.

This year, add one new item to your Christmas meal...or if you're daring, six.

A Pleasant Little Christmas Menu

Mulled Wine

Arugula, Goat Cheese and Proscuitto Puff Pastry

Roasted Beets with Goat Cheese and Cilantro

Arugula Orange Manchego Salad

Beer Braised Short Ribs

Dark Chocolate Ice Cream

Mulled Wine

This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more).

Prosciutto Puff Pastry

Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving.

Arugula Orange Manchego Salad

By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs.

Roasted Beets

This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance.

Beer Braised Short Ribs

These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.

 

Dark Chocolate Ice Cream

Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!

 

 

Recipes: 

 

Mulled Wine

Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.

 

Ingredients: 

1 bottle red wine (I prefer an Old Vine Zin)

1/2 teaspoon whole cloves

1/3 cup sugar

1 bay leaf

1 vanilla bean, sliced open

2 cinnamon sticks

2 rosemary sprigs

2 strips of lemon peel (about 3 inches),

3 strips of orange peel (about 3 inches),

brandy, rum or whiskey to top

 

Directions: 

1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.

 

Prosciutto Puff Pastry

 

Ingredients:

1 package of puff pastry, thawed

4 ounces crumbled goat cheese

8 ounces shredded monetary jack

12 ounces thinly sliced prosciutto,

6 cups arugula

1 egg

 

Directions:

1) Heat oven to 400 degrees

2) Spray bottom of 9 x 13 glass baking pan with cooking spray.

3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan.

4) Evenly spread both cheeses on top of the puff pastry dough.

5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto.

6) Top the prosciutto with arugula.

7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough.

8) Place in the fridge and let the dough chill for about 15 minutes.

9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash.

10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy.

11) Serve warm.

 

Arugula Orange Manchego Salad

 

Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.

 

For the Salad

1 7 ounce bag of arugula

1/4 cup fresh basil, chiffonade (and more for topping)

3/4 cup shallots, thinly sliced

3/4 cup manchego slices (used with a vegetable peeler)

1 orange, quartered and thinly sliced

Basil-Orange Sherry Vinaigrette

 

Directions:

1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss.

2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.

 

For the Vinaigrette

2 garlic cloves, rough chopped

2 shallots, rough chopped

1/2 teaspoon kosher salt

2 large basil leaves, chopped

2 tablespoons sherry vinegar

zest of 1 orange

5 tablespoons fresh orange juice

3 tablespoons extra-virgin olive oil

 

Directions:

1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed.

2) Combine the vinegar, orange zest, orange juice and stir well.

3) Slowly add the oil to the mixture in a steady stream,  whisking constantly.

4) Place in an airtight container.

 

Roasted Beets

 

Ingredients:

3 cups beets, peeled and diced into bite sized pieces

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

2 cups radishes, sliced (save the leaves)

juice of 1 lime

1/4 teaspoon red wine vinegar

1/4 cup chopped cilantro leaves, plus more for topping

1/4 cup chopped radish leaves, plus more for topping

2 ounces goat cheese, plus more for topping

 

Directions:

1) Heat oven to 400 degrees.

2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt.

3) Place on a rimmed baking sheet and roast for 20 minutes.

4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt.

5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets.

6) Roast for an additional 20 minutes, stirring after 10 minutes.

7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir.

8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.

 

Beer Braised Short Ribs

 

4 1/2 pounds bone-in short ribs

3 teaspoons kosher salt

2 tablespoons canola oil

1/2 cup shallots, chopped

1/4 cup carrots, chopped

2 garlic cloves, crushed

2 tablespoons tomato paste

2 12-ounce bottles of light amber beer

1/4 cup brown sugar

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

2 bay leaves

 

Directions: 

1) One hour before cooking, remove the meat from the fridge.

2) Heat the oven to 350 degrees.

3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides.

4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches.

5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes.

6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked.

7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well.

8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway.

9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven.

10) Cook for 3 hours. Serve warm.

 

Dark Chocolate Ice Cream

 

Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.

 

Ingredients:

1 1/2 cup heavy cream

1 1/2 cup whole milk

2 teaspoons vanilla extract

6 egg yolks

3/4 cup sugar

1/2 cup dark chocolate cocoa powder

 

Directions:

1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.

2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil.

3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes.

4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.

5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.

6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.

7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.

8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.