Many people prefer to eat out for Christmas dinner and in most cases there are very few restaurants open to choose from. If your restaurant is one that will be open, serving a fantastic holiday meal can create memories and loyal customers. Here we’ve gathered some sample recipes to inspire your Christmas dinner.
Appetizer:
Ingredients
1 cup chopped dried Bing cherries
½ cup light rum
1 cup sugar
16 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1 cup chopped pecans, toasted, for coating
Water crackers or graham crackers, for serving
Directions
Stir together the cherries, rum, and sugar and let sit for 1 hour, stirring occasionally, until the sugar dissolves.
Using a stand mixer or a bowl and a spatula, mix together the cherry mixture, cream cheese, and vanilla until combined. Form the mixture into a log, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Before serving, roll the log in the pecans to coat.
Serve with water crackers or graham crackers.
Entrée:
Ingredients
3 large carrots, roughly chopped
3 stalks celery, roughly chopped
3 large onions, roughly chopped
2 parsnips, rough chopped
2 oranges, cut into wedges
6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
Olive oil, to drizzle
Holiday Dry Rub
2 tablespoons salt
2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 450 degrees F.
Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.
Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.
Holiday Dry Rub
Place all ingredients in a bowl and mix to combine.
Side Dish:
Bacon-Brown Sugar Brussels Sprouts
Ingredients
4 bacon slices
1 (14-oz.) can chicken broth
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and halved
Directions
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.
Dessert:
Ingredients
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.
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