Our Impressively Easy Christmas Menu
Entertaining for the holidays can be a daunting task, but when you choose a foolproof entree like a standing rib roast (aka prime rib), you can relax and know that you'll make a great impression on your guests without a lot of fuss.
Literally all you need to make a great rib roast is salt & pepper, a roasting pan, a reliable meat thermometer and a knife to carve it.
From appetizer to dessert ~ everything's under control!
To complement our rib roast, we chose simple side dishes that require no last-minute attention.
Both our Golden Potato & Havarti Gratin and Green Beans & Tomatoes Oreganata can be cooked to completion while the beef comes to room temperature, set aside while it roasts, then put back in the oven to warm again while the prime rib rests before carving.
The Warm Crab Dip appetizer can be made earlier in the day and heated just before serving, and our easy salad of Marinated Mushrooms tastes best when made a day ahead.
The Port Wine Poached Pears can be made a day ahead as well, refrigerated and brought to room temperature for serving.
Mix and match elements for a casual table.
Our simple tablescape uses contemporary elements in gold and silver with an added pop of Christmas red here and there for contrast. The informal, impromptu style allowed us to use a variety of candle shapes and sizes accented by glittering fruit and sparkly garlands.
You can create easy but elegant place settings by adding affordable gold charger plates and linen napkins folded pocket-style and tied with a ribbon and a glittery ornament.
You'll find all the recipes for this Christmas menu in the Holiday 2012 issue of ZEST Digital Magazine. It's always free to read and works on both your computer and mobile devices - click here to read now.
-- Recipes and menu created by the editors of MyGourmetConnection