I wanted to share with you our Christmas Dinner Menu, in case you are still looking for ideas. Feel free to print out this menu – just double click on it for print version. I have attached links below to all the recipes.
Roasted Root Vegetables: Red Beets, Indigo, Orange & Cream Colored Carrots, and White Parsnips ~ Nestled alongside the Stuffing, this will roast in a bit of olive and safflower oil tossed with rosemary, covered in foil for the first thirty minutes and left uncovered the final 10.
Yesterday we made Brioche Stuffing with Chestnuts and Figs for a holiday gathering with friends. It was delicious with steamed carrots, celery, fennel and a hot gravy.
Vegetarian gravy is fun to make, but yesterday we also had five boys over for a birthday celebration, so it was fabulous to be able to just add hot water to Macayama’s Savory Herb Mix, give it a whisk and pour it into the gravy bowl.
Here’s what we do most of the time ~
1/2 cup olive oil
1/3 cup chopped onion or shallots
5 cloves garlic, minced
1/2 cup all-purpose flour (or gf)
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and soy sauce to form a smooth paste. Gradually whisk in the broth.
Season with sage, salt and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.