Christmas Dinner Ideas

Individual Wellingtons start with Beef Tenderloin, then fine pate, wrapped with decorated pastry.

Paprika Trout is Mama’s recipe from central Europe - paprika, butter and holiday love.

Perfect Ham - Once and for all - here’s how to do ham, for family dinner or for 1,000!

We’ll be showing you a 4 ounce filet wrapped with pastry - a knife and fork experience your family and friends will not soon forget. Stand up Buffet? You can also serve this entree as an appetizer, by using 3/4 ounce portions of beef - perfect for toothpicks on the move.

Portions/Servings

This recipe will feed 4 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Beef Wellingtons Shopping List
for 4 People: (figure 1 per person)

___4 - 4 ounce tenderloin filets - uniform size and shape

___1 small can/package of your favorite pate (or homemade)

___4 - 10” x 7” pieces of pastry, pie dough, puff pastry, etc.

___Salt, pepper and garlic to taste

___2 eggs

Dipping Sauce:

___1 cup mayonnaise

___1/4 cup prepared horseradish

Procedure:

The Day of the Party:

Assemble the ingredients. Start with the tenderloin. The cuts should be close to the same size.

TIP: Beef tenderloin is very expensive, but for large parties where a lot is needed, there is a way to cut the cost by 50%. Use Ask a Caterer to learn more.

Now the pate - there are many kinds which come fresh and canned. We like the simple goose or chicken liver styles for this dish.

We warm it up just a bit to make it more spreadable.

Beat the eggs and add a splash of water.

Roll out some dough, about 10” x 7”.

Get some salt, pepper and garlic on each filet, then spread a little pate on a filet, and place it (pate down) in the center of the pastry.

Now spread pate on the other side.

As you wrap the pastry around the filet, glue any seams together with the egg, brushing it anywhere dough meets dough. Trim excess dough.

When done, brush the entire pastry surface with egg.

Now cut stems, leaves and holly balls from the scraps of dough.

Take some time and make this nice.

Now build your branches by sticking the small pieces to the filet pastry that you have already brushed with egg.

Build up the vines with leaves and berries - or do your own design!

Brush over all the pastry with egg when you’re done, art and all.

TIP: At this point, the Wellingtons can be refrigerated overnight and baked the next day. When doing this, beat up another egg and brush just before placing in the hot oven.

Into a 400°f oven they go for about 15 minutes for a medium-rare. Watch the color of the pastry.

If your guests want a medium-well or well-done, we suggest that you finish it in the microwave, for a minute. The pastry will prevent the meat from drying out.

Presentation: Your Eyes Eat First

This is as delicious as it is a work of art.

Quickly combine the mayo and horseradish for a nice dipping sauce.

Leftovers:

Wrap, refrigerate and enjoy cold or warm. The pastry won’t freeze all that well.

Fresh-water, Rainbow trout are easier to find either fresh or frozen. We used 5 ounce filets with the skin on one side. One per person. Or cut them and serve appetizer-style with other foods.

Portions/Servings

This recipe will feed 4 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Baked Trout Shopping List
for 4 People:(figure 1 piece of fish per person)

___4 - 5/6 ounce filets fresh trout, 1 per person

___1/4 cup good ground paprika

___1/4 cup whole wheat flour

___1/2 stick butter

___3-4 fresh lemons for garnish

___fresh greens for garnish

Procedure:

Hours Before the Party:

Spray a baking sheet with veggie spray and lay out your filet skin side down.

These are running over 1/2 inch at their thickest points. Nice!

Start with whole wheat,

then add paprika. Get a good grade of paprika, imported and yummy.

Blend the flour and paprika together.

We like to use a small sifter to equally distribute the flour and spice on this fish, and other recipes.

Cut the cold butter into small pieces.

Distribute the butter on the fish, and generously cover with the flour/paprika mix.

TIP: At this point, you can cover the fish and refrigerate overnight or for several hours.

Preheat your oven to 500°f - very hot. Open the door and quickly pop the fish in, door closed right away. Don’t wanna lose heat.

Presentation: Your Eyes Eat First

Set up as whole filets with lemon, this will work nicely for your sit down dinner.

Or, cut pieces for a smaller portion. Cut after the fish is cooked.

Leftovers:

Careful about what’s been left out too long - but these can be refrigerated and served the next day. They will freeze well too.

“How to Cook a Ham” is kind of an oxymoron - because ham is already fully cooked - else it can’t se sold and legally called “ham.” But - serving it hot and moist is a real trick, because it’s delicate and tender meat dries out in a heartbeat.

Portions/Servings

This recipe will feed 12 people, or more. Read about Party Food Quantities and how to plan for the right amounts.

Baked Ham Shopping List
for 12 People:

___1 - 4 pound boneless Ham

___1 cup dark brown sugar

___2 tablespoons good mustard

___Minor’s Chicken Base (optional)

Check out how we use bases, what they are and where to get them.

Procedure:

The Day Before the Party:

Unwrap the ham over a pan. Catch all the liquid that comes out. Add a little water to it and refrigerate for use tomorrow.

In a small bowl, mix the sugar and mustard.

You should have a thick, smooth paste.

Spread the paste over all the ham. Refrigerate on a baking pan overnight.

The Day of the Party

Next day, put the ham into a preheated 375°f oven, directly from the fridge, for 30 minutes.

Remove from the oven, place the ham on a cutting board. Carefully collect all the sugary liquid from the pan, and combine it with the ham liquid you saved yesterday into a large pan/pot that goes on the stove.

Add water, a quart or so (enough to cover all the ham when sliced,) to the ham liquid. You can also add Minor’s Ham or Chicken Base (1/4 cup), or your own chicken stock, etc. The more flavor, the better. Heat the liquid on the stove to boiling, then reduce heat to low.

While the ham liquid is heating, slice the ham. Think portion size. Is this a stand up buffet? Cut small pieces. Is it a knife and forker? Cut 4 ounce slices.

When you’re ready to serve, soak the ham slices in the hot stock for 60 seconds. Serve immediately.

If you are serving a buffet and using a Food Warmer/Chafing Dish, you can pour the hot ham liquid into the Chafing Dish, and then add the ham directly to it. Keep the heat low, and check throughout your party to make sure that the liquid doesn’t cook out. The minimum temperature for the liquid is 140°f .

Why does this method work so well? Remember that ham is fully cooked when you buy it. The idea is to simply warm it up and add some flavor. This way, you get the flavor without drying it out.

Presentation: Your Eyes Eat First

Look carefully at the pic of the ham slice on your right. It’s incredibly moist, and loaded with flavor. We bet you’ll never do ham another way ever!

Also - this method works for countless servings. Think of it - as long as you’ve got hot liquid, you can pull ham out of the fridge, slice it and drop it in - then serve. We’ve used this technique on location in fields without electricity, from out of our van, from humble kitchens and community centers, you name it - and several times for over 1,000 people. It’s so simple, and the ham is delicious.

And - this method works with other meats. Use Ask a Caterer for ideas and advice for chicken, turkey, pork and roast beef dinners using this technique.

Leftovers:

If you’ve kept your ham liquid at 140°f throughout the meal, then you refrigerate and re-serve portions for the next day or two. It will also freeze well.

How about some Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?