OUR CHRISTMAS MENU

Happy Christmas, friends. Our meal this year will feature some old stand-bys, plus some new items. We always start our morning with brioche French toast with raspberries and roasted bacon. That usually fills us up until heavy cocktail hour and then we’ll sit down for a proper early dinner after the rest of gifts are open.

Here’s what we have on tap for Christmas dinner:

Hors d'oeuvres

• Smoked salmon canapes, which are usually served on that thin rye bread with honey mustard and fresh dill

• Rib eye steak crostinis with horseradish cream sauce. Will is going to make this up, but we got a boneless rib eye from Teodora’s, our favorite butcher.

• French onion dip (duh)

Mains

• Melissa Clark’s Porchetta Pork Roast from The New York Times. We make this at the holidays each year. It comes together easily and can be prepped in advanced, and it’s absolutely delicious.

• Crispy roasted potatoes

• Simply sauteed string beans

Dessert

• Leftover flourless chocolate ganache (thanks again, mom) with Hornstra peppermint ice cream and whipped cream.

• Rich truffles, probably like these Chambord truffles.

Can’t wait to hear what’s on your Christmas menu.