Christmas Dinner 2025 - what are you planning?


 
Erik Tracy

Erik Tracy

TVWBB All-Star
What does everyone have planned for Christmas dinner 2025?

I'm picking up a 5 bone choice standing rib roast at my local butcher

Mashed potatoes, cornbread stuffing, steamed veggies, yams, fresh baked bread, and gravy with the pan drippings.

A nice Cab or Meritage to sip.

Already looking forward to the leftovers, too! :)
 
Dinner for us is going to be something like a lobster alfredo w/ scratch pasta, with a green salad on the side.

We're hosting a New Year's dinner with some friends. Smoked rib roast with a mashed potato casserole (a riff on Giada de Laurentis' decadent mashed potato casserole,) Ree Drummond's burgundy mushrooms (ohmygawd.....) my mother's dinner knot rolls, and other goodies.

Also making dinner for my g/f's girls day out on Jan. 3. This one..... have a gluten intolerant and a vegetarian (nothing with eyes) to work with. Possibly a big quiche with a gluten free crust, maybe a big fritata. Or a couple of fritatas. Or a BIG souffle.

Meanwhile, I'm fighting a dishwasher that's been eating heater pump assemblies. Think I've found a leak in the sump.
 
JKalchik said:
Dinner for us is going to be something like a lobster alfredo w/ scratch pasta, with a green salad on the side.

We're hosting a New Year's dinner with some friends. Smoked rib roast with a mashed potato casserole (a riff on Giada de Laurentis' decadent mashed potato casserole,) Ree Drummond's burgundy mushrooms (ohmygawd.....) my mother's dinner knot rolls, and other goodies.

Also making dinner for my g/f's girls day out on Jan. 3. This one..... have a gluten intolerant and a vegetarian (nothing with eyes) to work with. Possibly a big quiche with a gluten free crust, maybe a big fritata. Or a couple of fritatas. Or a BIG souffle.

Meanwhile, I'm fighting a dishwasher that's been eating heater pump assemblies. Think I've found a leak in the sump.
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I love that you try to accommodate - apparently without complaint - those with restrictions.

Good luck with the dishwasher!
 
Christmas Eve is our Feast of 7 fishes. Since there are no real fish mongers out here where Moses lost his sandals I'm doing the best I can. I think I will be at 6 total.
Christmas Day I will be sticking a boneless rib roast I will cut from a sub primal I bought Monday, along with a rack of beef back ribs. I did not want to buy the bone in sub primal as it's more work for me with portioning. So I'll do a separate rack of them and serve along side. May even make home made pasta dough for Christmas Eve but not 100% sure. I'm biting off a lot since my wife has to work that day as does one of my girls (the closest one) so, I' gonna be flying solo.
Tomorrow I will be wiring a second 20 amp outlet up in the garage just in case I need to use 2 high draw appliances out there. Lots to do, plus 2 customers coming by tomorrow and another machine I'm trying to get outta the shop. I'm literally buried
 
Looks like spiral ham (wife’s preferred) sweet potato crunch, mashed potatoes (or Au Gratin), corn, something green, Kilties, and maybe cupcakes. Not a lot of grilled delights but, that might change.
Standing roast beef for New Years weekend, NYE will be very low key just wife and I. New Year’s Day will be Hoppin’ Johns, and I really do not know what else. Maybe some steaks and roasted Brussels sprouts. That’s plenty of feasting for ten days(+/-)
 
Brenda T said:
I love that you try to accommodate - apparently without complaint - those with restrictions.

Good luck with the dishwasher!
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Our friend group here....... food is always interesting. I'm on a carb limited diet (insulin dependent,) with the aforementioned issues. Side note: the gluten issue is decided atypical. It's not a digestive issue, it's a joint issue. A day after eating a slice of white bread, their joints are quite painful. It's easier to simply cut gluten out. And the vegetarian is known for their brown butter cookies & bars. Yes, those get make with a GF flour substitute, too. Yes, it's a good gang of people. If anything, we've been taking this on as a sort of fun challenge to see just what we can come up with. Actually, the souffle is also an issue, with the flour used in the roux for the cream base, I'd have to make a gluten free roux (yes, it can be done.)

Smoked queso gets to be fun. For the vegetarian, I'd started using a spicy breakfast sausage substitute. Unfortunately, that's loaded with gluten, so once THAT became known, I started making split batches. Smoke off the vege & cheeses, then saute off sausage substitute and chorizo, and we've got enough crockpots around the house that it's just never a problem.
 
Oh boy seeing mention of New Year's. My dad's b/day was 12/31 he would have been 99 had we not lost him in April. Not sure how my sister and I are gonna work through this year. :( We always had a big New Year's Day dinner with the old fart ostensibly to celebrate the new year but honestly it was his birthday party
 
I could not believe the price difference between Sam's and Costco for a sub primal boneless ribeye. Costco $14.99 Sam's $19.99 per lb. So mine came from Costco. I've still yet to unwrap and cut it for the Christmas Dinner
 
LMichaels said:
I could not believe the price difference between Sam's and Costco for a sub primal boneless ribeye. Costco $14.99 Sam's $19.99 per lb. So mine came from Costco. I've still yet to unwrap and cut it for the Christmas Dinner
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My observation, YMMV. Rib Roast are the one cut where USDA Prime is overrated. I've had Prime (back in the day I wasn't paying) and I can't tell the difference from USDA Prime vs USDA Choice. In MHO, the real decision is the cow or the environment. Angus is a favorite of mine, and Grass Fed is a plus. But to choose Prime over Choice (or even Select) I don't bother. In all truthfulness, I'd rather has a 7-Rib Select over a 3-Rib Prime, which probably would cost the same amount (or the 3R Prime might still be more expensive than the 7R Select)

Again.....YMMV
 
ChuckO said:
If memory serves me, that’s a go to for you? Hope to see pictures and your suggestions how to make it
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Not a go to - I've made it exactly once. :LOL: But it turned out pretty good.

I saw a video showing how to properly trim them and this summer I came across Matt Pittman's "Ultimate BBQ Feast" video.
I picked up a few tips from that - I even bought the lattice pastry cutter and look forward to giving that a whirl.

But most of my meal this year will be prepared indoors, except for the smoked and smashed taters. If I have time, I'll
also smoke the eggs before deviling.
 
Brenda T said:
Not a go to - I've made it exactly once. :LOL: But it turned out pretty good.

I saw a video showing how to properly trim them and this summer I came across Matt Pittman's "Ultimate BBQ Feast" video.
I picked up a few tips from that - I even bought the lattice pastry cutter and look forward to giving that a whirl.

But most of my meal this year will be prepared indoors, except for the smoked and smashed taters. If I have time, I'll
also smoke the eggs before deviling.
Click to expand...
I guess I saw that "once" more than once, LOL
Smoked Devil Eggs....oh my! Merry Christmas Brenda
 
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