This is the last work-week until Christmas, and that means it’s time to buckle down and get things ready to host my family for Christmas Eve dinner and gift exchanging. I traditionally make the same thing each year–roast, mashed potatoes, green beans, biscuits, and then another side or two that might be a little different each year. For dessert; a whole platter of Christmas cookies including chocolate chip, oatmeal raisin and my traditional decorated sugar cookies! This year, I’ve been inspired by the latest issue of Taste of Home that arrived in my mailbox to change up our Christmas Eve dinner a bit.
I came up with a stuffed pork tenderloin recipe that uses granny smith apples, cranberries, goat cheese and sourdough bread, and a beet and spinach salad recipe with feta and toasted walnuts. From Taste of Home I’m using the holiday snowflake cake recipe for a small Christmas cake centerpiece for the table (edited slightly to include a raspberry cream filling), plus I created a raspberry stained glass shortbread cookie recipe. I’m also making a beef roast with the obligatory mashed potatoes and green beans, because most of my family is very traditional when it comes to food. For the biscuits, I’m making the rosemary garlic biscuits I came up with a couple of weeks ago that were delish!
Here is what my Christmas Eve dinner menu looks like:
Smoked Gouda Mushroom Puffs
Kettle-Style Roast Beef
Apple, Cranberry & Goat Cheese Stuffed Pork Tenderloin
Garlic Mashed Potatoes
Sautéed Green Beans
Beet and Spinach Salad with Feta and Toasted Walnuts
Holiday Snowflake Cake with Raspberry Cream Filing
The tricky part will be keeping the amount of food reasonably small. I will have 10 people, myself included, for Christmas Eve dinner, and this menu could easily become way too much food for 10–especially with the desserts. So for the cookies, I’m going to stick to half-batches since I am making four different kinds. I’m also going to half the cake recipe and make a three-tier six-inch round instead of the full cake the recipe is intended for. When I created the stuffed pork tenderloin recipe, it was actually for a full pork loin. But with only 10 people and a crock-pot full of kettle-style beef, I’m opting to go with a pork tenderloin instead since that will be quite a bit smaller but has a similar taste. I also know that the stuffed tenderloin and the beet and spinach salad might be a bit adventurous for the old-fashioned, meat-and-potatoes loving men in my family, so I’m keeping those dishes smaller.
I chose to stick with only three sides because I’m serving two meat dishes, plus two appetizers. With my mom also bringing her homemade Christmas candy, plus all of the cookies and the cake, there really isn’t a need for more sides. Everyone will end up with more than enough food to eat, and I don’t want to end up with leftovers in my fridge for a week!
If anyone is interested in the stuffed pork loin recipe, the beet and spinach salad recipe, the rosemary garlic biscuit recipe, or the raspberry stained glass cookie recipe, I have them down below on a free recipe card I found online. Wishing everyone a very Merry Christmas Eve!