Whether the celebration is on Christmas Eve or Christmas Day, the perfect menu needs a pretty setting. This year I set my table with the Lenox Holiday Tartan china I inherited from my mother. Red placemats embroidered with green holly leaves and cutwork are at each place, with matching napkins in holly berry metal napkin rings.
Under everything is a Christmas quilted table runner I made to fit the table. It is made of blocks that I did as tests for a Block of the Month several years ago. It was suggested that we use red and green for our practice blocks so we would have a Christmas quilt when we were done. I liked that idea!
There are twelve 8-inch blocks in the center, and two 12 inch blocks on each end. Three 8-inch blocks and two 12-inch blocks both add to 24 inches, so they fit with each other.
Then a border was added with cornerstones. It looks cute by itself, and looks nice with a solid placemat too.
Each place has a dinner plate with a rimmed bowl in the center. Coffee mugs and small bowls for the salad course complete the setting. I also have bread plates, but didn’t put those out this year. I’ll probably be using them for the cinnamon rolls I plan to bake for breakfast.
The center decoration has evergreen boughs with glittery birdhouses at each end next to the red candles.
Small Christmas music boxes are nestled into the faux evergreen branches. Each one plays a different Christmas song.
I used candle rings with gold balls and pine cones around the red candles.
I will use the pretty rimmed bowls for the appetizer course.
The holiday menu is elegant yet doable by one slightly obsessive, foodie home cook.
Shrimp and Avocado Remoulade
Prime Rib with Sauteed Mushrooms
Buttery Mashed Potatoes with Green Onions
Pear Salad with Mayonnaise and Cheddar Cheese
Crusty French rolls with Butter
Vanilla Bean Creme Brulee
Here’s the recipe for the appetizer.
Shrimp and Avocado Remoulade
4 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon paprika (or more to taste)
1 teaspoon horseradish sauce (optional)
12 medium shrimp, cooked, peeled, deveined, chilled
1 medium avocado, peeled and cubed
Mix mayonnaise with next three ingredients, adding horseradish if some heat is desired. Cut shrimp in half and add to a bowl with cubed avocado. Add dressing by tablespoon, stir until the shrimp and avocado are lightly covered in the dressing. The amount is variable by taste preference and size of the shrimp. Serve on lettuce leaves. Four servings. Store the remainder of the dressing in a jar in the refrigerator, it will keep for a couple of weeks.
We’ll enjoy our meal with a fire in the fireplace. The table is set for four, with the end areas holding the serving dishes this year.
The library is also in here, and has our Christmas stockings this year. It makes a large, high ceiling room seem cozy.
Wishing you a warm and wonderful holiday, full of love and laughter, family and friends.