Christmas Eve dinner is not the show, Christmas Day is. You want food that holds its heat, a table that looks pulled together without a second trip to the store, and an oven that empties out well before the stockings get hung.
This lineup leans into that: a big pan of lasagna, a beef tenderloin you barely touch once it hits the oven, shrimp scampi that comes together while the rolls finish rising.
There is a bowl of French onion soup for the cold walk in from the car, a honey garlic pork tenderloin for the night you want something lighter, and a chicken pot pie that makes the whole kitchen smell like the holiday already started.
Sides stay honest: mashed potatoes, roasted Brussels sprouts, a salad with pear and blue cheese for the one guest who always asks for something green.
The dessert at the end is built to sit quietly in the fridge a full day before anyone eats a spoonful of it, so set the table with something warm from our Christmas table decorations for a table that seats more than it should and let the oven do the rest of the work.
Dairy, gluten, shellfish, egg, soy and tree nuts all turn up somewhere in this spread, so flag the nut bowls and the shrimp pan if anyone at your table carries an allergy. If you spike the mulled cider for the adults, keep a plain pot within reach too, and make sure whoever pours has a safe way home.
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Table of Contents
- Big-Batch Lasagna
- Beef Tenderloin with Herb Butter
- Shrimp Scampi with Linguine
- French Onion Soup
- Honey Garlic Pork Tenderloin
- Chicken Pot Pie
- Baked Brie with Cranberries
- Pull-Apart Dinner Rolls
- Garlic Mashed Potatoes
- Roasted Brussels Sprouts with Bacon
- Maple Glazed Carrots
- Creamy Scalloped Potatoes
- Wild Rice Pilaf with Cranberries and Pecans
- Green Bean Almondine
- Winter Salad with Pear and Gorgonzola
- Spiced Mulled Apple Cider
- Make-Ahead Chocolate Peppermint Trifle
- Frequently Asked Questions
Big-Batch Lasagna
Nobody wants to plate four separate dishes on Christmas Eve. One pan, one fork, everyone served: lasagna earns its spot at the center of the table for exactly that reason, and it reheats better than it started.
The trick is simmering the meat sauce until it coats the back of a spoon before it ever touches a noodle, otherwise the whole dish turns watery under the cheese. If you are short on counter space, no-boil noodles work here too, just add an extra half cup of sauce to keep them from drying out.
Build it the night before, slide it into the fridge, and bake it cold straight from there while the rest of dinner comes together around it.
Big-Batch Lasagna
Ingredients
- 1 lb lean ground beef
- 1 lb mild Italian sausage casings removed
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 28 oz cans crushed tomatoes
- 1 6 oz can tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon sugar
- Salt and black pepper
- 1 16 oz box lasagna noodles (about 16 noodles)
- 1 32 oz container whole-milk ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup chopped fresh parsley
- 6 cups shredded mozzarella cheese divided
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles 8 to 9 minutes until al dente, then drain and lay them flat on parchment so they do not stick together.
- In a large Dutch oven over medium heat, cook the ground beef and sausage with the onion for 8 to 10 minutes, breaking the meat up with a spoon, until no pink remains.
- Add the garlic and cook 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, sugar, 1 teaspoon salt and 1/2 teaspoon pepper, then simmer uncovered 20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Meanwhile, whisk the ricotta, eggs, 1/4 cup Parmesan, parsley and 1/2 teaspoon salt together in a medium bowl until smooth.
- Preheat the oven to 375F and spread 1 cup of the meat sauce over the bottom of a 9x13 inch baking dish.
- Layer 4 noodles, one third of the ricotta mixture, 1.5 cups mozzarella and 1.5 cups meat sauce, then repeat the layers two more times.
- Top with the final 4 noodles, the remaining sauce, the remaining mozzarella and the remaining Parmesan.
- Cover tightly with foil, tented so the cheese does not stick, and bake 35 minutes.
- Uncover and bake 15 more minutes until the cheese is bubbling and the edges are golden brown.
- Rest 15 to 20 minutes before slicing so the layers hold together when you cut it.
Good to Know
🛍 Shopping guide
Beef Tenderloin with Herb Butter
Say the words beef tenderloin and the table sits up straighter. It is also one of the least demanding roasts in this whole lineup: no basting, no carving drama, just a hard sear and a short stint in the oven.
The herb butter does the heavy lifting on flavor, so do not skip the sear, that crust is where the roast gets its character. Pull it at 125F and let it climb the rest of the way on the counter; cutting in early is the one mistake that ruins a good tenderloin.
If the budget does not stretch to a whole tenderloin this year, a boneless prime rib roast takes the same herb butter beautifully, just add 20 minutes to the roasting time.
Beef Tenderloin with Herb Butter
Ingredients
- 1 whole beef tenderloin center-cut, about 4 lbs, trimmed and tied
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1/2 cup unsalted butter softened
- 3 cloves garlic minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon
Instructions
- Remove the tenderloin from the fridge 1 hour before cooking so it comes closer to room temperature.
- Preheat the oven to 425F and set a wire rack inside a rimmed baking sheet.
- Pat the tenderloin dry, rub it with olive oil, then season on all sides with the salt and pepper.
- Heat a large cast iron skillet over high heat and sear the tenderloin 2 minutes per side, about 8 minutes total, until a deep brown crust forms.
- Transfer the seared tenderloin to the wire rack.
- In a small bowl, mash the butter with the garlic, rosemary, thyme, parsley and lemon zest until combined.
- Spread half the herb butter over the top of the tenderloin.
- Roast 25 to 35 minutes, until a thermometer inserted at the thickest part reads 125F for medium rare.
- Remove from the oven, top with the remaining herb butter, tent loosely with foil and rest 15 minutes, during which the internal temperature will climb to about 135F.
- Slice into 3/4 inch medallions and serve.
Good to Know
Shrimp Scampi with Linguine
Some years the table wants seafood instead of another roast, and shrimp scampi gets there in under 40 minutes with almost nothing to clean up. It reads as fancy without asking you to plan ahead for it.
Cook the shrimp first and pull them out while they are still slightly underdone, they finish in the sauce at the end and overcooking is the only way to ruin this dish. Save a cup of pasta water before you drain the linguine; it is what turns butter and wine into a sauce that actually clings.
Shrimp Scampi with Linguine
Ingredients
- 12 oz linguine
- 2 lbs large shrimp peeled and deveined, tails on
- 6 tablespoons unsalted butter divided
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil and cook the linguine 1 minute less than the package directs, until just al dente, reserving 1 cup of pasta water before draining.
- Pat the shrimp dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and curled into a C shape, then transfer to a plate.
- Lower the heat to medium, add the remaining olive oil, garlic and red pepper flakes, and cook 30 seconds until fragrant but not browned.
- Pour in the wine, scraping up the browned bits, and simmer 2 to 3 minutes until reduced by half.
- Stir in the lemon juice and remaining 4 tablespoons butter, whisking until the sauce turns glossy.
- Add the drained linguine to the skillet, tossing with the sauce and 1/4 cup reserved pasta water, adding more a splash at a time until the noodles are silky and coated.
- Return the shrimp to the pan, toss, sprinkle with parsley, and serve immediately with lemon wedges.
Good to Know
French Onion Soup
This is the bowl you hand someone the second they walk in from the cold, coat still on, before anyone has even sat down to the main event. The onions take almost an hour, but that hour is mostly hands-off.
Do not rush the caramelizing: onions that go from pale to deep mahogany in fifteen minutes are scorched, not caramelized, and the soup will taste bitter instead of sweet. If sherry is not in the cupboard, dry white wine or even a splash more broth works fine.
Make the onion base up to three days ahead and keep it in the fridge; reheat it, ladle it into crocks and broil the cheese fresh so the top still bubbles.
French Onion Soup
Ingredients
- 1/4 cup unsalted butter
- 4 large yellow onions thinly sliced, about 3 lbs
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic minced
- 1/2 cup dry sherry or dry white wine
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Black pepper
- 1 baguette sliced into 1 inch rounds
- 2 cups shredded Gruyere cheese
Instructions
- Melt the butter in a large Dutch oven over medium heat.
- Add the onions, sugar and salt, stirring to coat.
- Cook the onions 40 to 45 minutes, stirring every 5 minutes, until they are deep caramel brown and jammy, lowering the heat if they start to scorch.
- Add the garlic and cook 1 minute until fragrant.
- Pour in the sherry, scraping up the browned bits, and simmer 2 minutes until mostly evaporated.
- Add the beef broth, thyme, bay leaf and 1/2 teaspoon pepper, and bring to a simmer.
- Simmer uncovered 20 minutes, then discard the thyme stems and bay leaf.
- Meanwhile, toast the baguette slices on a baking sheet under the broiler 1 to 2 minutes per side until golden.
- Ladle the soup into oven-safe crocks, float 2 toasted baguette slices on top of each, and mound with the Gruyere.
- Broil 2 to 3 minutes until the cheese is melted, bubbling and browned in spots.
Good to Know
🛍 Shopping guide
Honey Garlic Pork Tenderloin
Some Christmas Eves want something lighter than a roast, and this is it: lean, fast, and glazed enough to still feel like a celebration. It is also the most forgiving protein on this list if the oven is already busy with sides.
Sear the pork hard before it ever sees the oven, that is where the color comes from, the roasting time alone will not brown it. Pull it at 145F and let the sauce catch up around it; overcooked pork tenderloin turns dry fast and there is no saving it once it has gone past that point.
Honey Garlic Pork Tenderloin
Ingredients
- 2 pork tenderloins about 1 lb each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes optional
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 green onions sliced, for garnish
Instructions
- Pat the pork tenderloins dry and season all over with the salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the tenderloins 2 to 3 minutes per side, turning, until browned on all sides, about 10 minutes total.
- Meanwhile, whisk the honey, soy sauce, garlic, rice vinegar and red pepper flakes together in a small bowl.
- Preheat the oven to 400F.
- Pour the honey garlic mixture over the seared tenderloins in the skillet.
- Transfer the skillet to the oven and roast 12 to 15 minutes until a thermometer reads 145F at the thickest part.
- Remove the tenderloins to a cutting board, tent with foil and rest 5 to 10 minutes.
- Set the skillet with the sauce over medium heat, whisk in the cornstarch slurry, and simmer 1 to 2 minutes until glossy and thick enough to coat a spoon.
- Slice the pork into 1/2 inch medallions, drizzle with the sauce and scatter the green onions over the top.
Good to Know
Chicken Pot Pie
Pot pie reads as comfort before anyone even lifts a fork into it, which is exactly the register a relaxed Christmas Eve wants. One dish, one crust, no plating choreography.
Rotisserie chicken is not cheating here, it is the entire point: the filling comes together in twenty minutes and the oven does the rest.
If little ones are at the table, keep this on their plate side and save the brie and pork for the adults; while the crust browns, a round of our Christmas Eve activities with free printables for children who will not settle buys you the oven time you need.
Chicken Pot Pie
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper
- 1 sheet refrigerated pie crust large enough to cover a 9x13 dish
- 1 egg beaten
Instructions
- Preheat the oven to 400F.
- Melt the butter in a large Dutch oven over medium heat, add the onion, carrots and celery, and cook 6 to 8 minutes until softened.
- Sprinkle the flour over the vegetables, stir, and cook 1 minute to coat.
- Slowly whisk in the chicken broth, then the milk, stirring constantly until smooth.
- Bring to a simmer and cook 5 to 7 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Stir in the shredded chicken, peas, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
- Pour the filling into a 9x13 inch baking dish.
- Drape the pie crust over the filling, trim the overhang to 1/2 inch, crimp the edges, and cut 4 small slits in the center for steam to escape.
- Brush the crust with the beaten egg.
- Bake 30 to 35 minutes until the crust is deep golden brown and the filling bubbles up through the slits.
- Cool 15 minutes before serving so the filling sets enough to hold its shape when scooped.
Good to Know
🛍 Shopping guide
Baked Brie with Cranberries
This is the thing that buys you an extra twenty minutes in the kitchen without anyone noticing you were gone: set it out, hand someone a knife, and the room entertains itself. Warm, gooey, barely any work.
Score the rind before it bakes so the cheese spreads rather than splits when it is cut into, and watch it, not the clock: it is ready the moment the center jiggles like a soft-set custard.
For more to nibble on while the lasagna finishes, our Christmas dips and appetizers you can make the night before has eighteen more that hold their ground ahead of time.
Baked Brie with Cranberries
Ingredients
- 1 wheel 8 oz Brie cheese
- 1/2 cup whole-berry cranberry sauce
- 2 tablespoons chopped pecans toasted
- 1 tablespoon honey
- 1/4 teaspoon chopped fresh rosemary
- Crackers or sliced baguette for serving
Instructions
- Preheat the oven to 350F.
- Place the Brie wheel in a small oven-safe baking dish or cast iron skillet.
- Score the top of the Brie in a crosshatch pattern with a paring knife, cutting about 1/4 inch deep.
- Bake 15 to 18 minutes until the center feels soft and jiggly when the dish is gently shaken.
- Remove from the oven and spoon the cranberry sauce over the top, letting it pool at the edges.
- Scatter the toasted pecans over the cranberries.
- Drizzle with honey and sprinkle with rosemary.
- Serve immediately with crackers or baguette slices for scooping, before it firms back up.
Good to Know
🛍 Shopping guide
Pull-Apart Dinner Rolls
A basket of rolls on a holiday table is not optional, and the pull-apart kind means nobody has to carve a loaf or fight over the last piece. Everyone just tears one off.
The dough needs patience more than skill: two rises, both easy to work around a busy evening, since the second one can happen while the tenderloin rests. Brush them with butter the second they come out, that is what gives the tops their shine and keeps the crust soft instead of crackery.
Pull-Apart Dinner Rolls
Ingredients
- 1 cup whole milk warmed to 110F
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1 large egg
- 6 tablespoons unsalted butter melted, divided
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- Flaky salt optional, for topping
Instructions
- Combine the warm milk, yeast and sugar in the bowl of a stand mixer, and let sit 5 to 10 minutes until foamy on top.
- Add the egg and 4 tablespoons of the melted butter, whisking to combine.
- Add the flour and salt, mix with the dough hook on low 2 minutes until shaggy, then increase speed and knead 6 to 8 minutes until the dough is smooth and springs back when poked.
- Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm spot 1 hour until doubled in size.
- Punch down the dough, divide into 15 equal pieces, and roll each into a tight ball.
- Arrange the rolls in a greased 9x13 inch baking dish, leaving small gaps between them for the second rise.
- Cover loosely and let rise 30 to 40 minutes until the rolls are touching and puffy.
- Preheat the oven to 350F.
- Bake 22 to 25 minutes until the tops are deep golden brown and the rolls sound hollow when tapped.
- Brush the warm rolls with the remaining 2 tablespoons melted butter and sprinkle with flaky salt if using.
Good to Know
Garlic Mashed Potatoes
Every plate on this table needs something to soak up the gravy or the pan sauce, and mashed potatoes do that job better than anything else here. This version skips the extra pot by boiling the garlic right alongside.
Overmixing is the one thing that ruins mashed potatoes, turning them gummy instead of fluffy, so stir just until the butter and cream disappear and stop there. If you are short on stovetop space, these hold beautifully in a slow cooker on warm for up to two hours.
Garlic Mashed Potatoes
Ingredients
- 4 lbs russet potatoes peeled and cut into 2 inch chunks
- 6 cloves garlic peeled
- 1 cup whole milk warmed
- 1/2 cup unsalted butter softened
- 1/2 cup sour cream
- 1 1/2 teaspoons salt plus more for the water
- 1/2 teaspoon black pepper
Instructions
- Place the potatoes and garlic cloves in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt.
- Bring to a boil, then reduce to a simmer and cook 18 to 20 minutes until the potatoes slide easily off a fork.
- Drain well and return the potatoes and garlic to the hot pot, letting them sit 1 minute to steam off excess moisture.
- Mash the potatoes and garlic with a potato masher until mostly smooth.
- Fold in the warm milk, butter, sour cream, salt and pepper, stirring just until incorporated and creamy, since overmixing makes them gluey.
- Taste, adjust the salt, and serve warm.
Good to Know
Roasted Brussels Sprouts with Bacon
This is the vegetable that gets eaten first, even by the people at the table who claim they do not like vegetables. Bacon and a hot oven do all the convincing.
Spread the sprouts cut side down with real space between them; crowd the pan and they steam instead of char, and the whole point is that crisp edge. Toss the balsamic glaze on while they are still hot, so it sets into a sticky coating rather than just sliding off.
Roasted Brussels Sprouts with Bacon
Ingredients
- 2 lbs Brussels sprouts trimmed and halved
- 6 slices bacon chopped
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425F and line a large rimmed baking sheet with parchment.
- Toss the Brussels sprouts with the olive oil, salt and pepper on the baking sheet, spreading them in a single layer cut side down.
- Scatter the chopped bacon over the sprouts.
- Roast 22 to 25 minutes, until the sprouts are deeply browned and crisp at the edges and the bacon is cooked through.
- Drizzle the balsamic glaze over the hot sprouts and toss to coat.
- Sprinkle with the Parmesan and serve warm.
Good to Know
Maple Glazed Carrots
Carrots pull color across the table that nothing else here quite matches, and they take ten minutes of actual attention. Good for the night the oven is already full.
Boil them just until a fork meets a little resistance, not until they are soft all the way through, because they keep cooking in the glaze afterward. If you would rather not run the stovetop again, roasting at 425F for 20 minutes gets a similar result with deeper caramelized edges.
Maple Glazed Carrots
Ingredients
- 2 lbs carrots peeled, cut into 2 inch diagonal pieces
- 3 tablespoons unsalted butter
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil, add the carrots, and cook 5 to 6 minutes until just fork-tender, then drain.
- Melt the butter in a large skillet over medium heat.
- Add the drained carrots, maple syrup, salt and pepper.
- Cook 8 to 10 minutes, stirring occasionally, until the carrots are glazed and the liquid has reduced to a sticky coating.
- Sprinkle with parsley and serve warm.
Good to Know
Creamy Scalloped Potatoes
Where mashed potatoes are quick, scalloped potatoes are the ones you actually build ahead of time and let the oven finish while everyone opens presents from under the tree. Richer, slower, worth the wait.
Slice the potatoes thin and even, a mandoline makes this painless, because uneven slices mean some pieces are mush while others are still raw in the center. The dish is done when a knife slides through with no resistance at all, not when the top just looks golden.
Creamy Scalloped Potatoes
Ingredients
- 4 lbs Yukon gold potatoes peeled, sliced 1/8 inch thick
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic minced
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyere or sharp cheddar cheese
Instructions
- Preheat the oven to 375F and butter a 9x13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook 1 minute until pale and bubbling.
- Slowly whisk in the cream and milk, then add the garlic, salt, pepper and nutmeg.
- Simmer 4 to 5 minutes, whisking, until the sauce thickens enough to coat the back of a spoon.
- Layer half the sliced potatoes in the baking dish, overlapping slightly.
- Pour half the cream sauce over the potatoes and sprinkle with 1 cup cheese.
- Repeat with the remaining potatoes, sauce and cheese.
- Cover tightly with foil and bake 40 minutes.
- Uncover and bake 20 to 25 more minutes until the top is golden and a knife slides through the potatoes with no resistance.
- Rest 15 minutes before serving so the sauce sets up and holds its layers when scooped.
Good to Know
Wild Rice Pilaf with Cranberries and Pecans
Somewhere between a side dish and a stuffing substitute, this pilaf gives the table something besides potatoes and still looks like it belongs on a holiday plate. Low effort, high color.
Let it rest covered for five minutes after the liquid is absorbed, that short pause is what lets the rice finish tenderizing without turning to mush on the stovetop. It holds warm in a low oven for an hour if dinner runs behind schedule, which it always does a little.
Wild Rice Pilaf with Cranberries and Pecans
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 1/2 cups wild rice blend rinsed
- 3 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted and chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a medium saucepan over medium heat, add the onion, and cook 4 to 5 minutes until softened.
- Add the rinsed wild rice and stir 1 minute to coat in the butter.
- Pour in the broth and salt, and bring to a boil.
- Reduce the heat to low, cover, and simmer 40 to 45 minutes until the rice is tender and most of the liquid is absorbed, with some grains split open.
- Remove from the heat, stir in the cranberries, and let stand covered 5 minutes to soften and absorb the remaining moisture.
- Fluff with a fork, fold in the pecans and parsley, and serve warm.
Good to Know
Green Bean Almondine
Green beans do not need much to earn their place, just butter, toasted almonds and a squeeze of lemon at the end. It is the fastest side on this whole table.
Shock the beans in ice water the second they come out of the pot, that stops the cooking and keeps them bright green instead of going olive drab by the time they hit the plate. Watch the almonds closely in the butter, they go from golden to burnt in under a minute.
Green Bean Almondine
Ingredients
- 1.5 lbs fresh green beans trimmed
- 3 tablespoons unsalted butter
- 1/2 cup sliced almonds
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil, add the green beans, and cook 4 to 5 minutes until bright green and crisp-tender.
- Drain the beans and plunge them into a bowl of ice water to stop the cooking, then drain again.
- Melt the butter in a large skillet over medium heat, add the almonds, and toast 2 to 3 minutes, stirring, until golden brown and fragrant.
- Add the garlic and cook 30 seconds.
- Add the green beans and toss 2 to 3 minutes until heated through.
- Remove from the heat, stir in the lemon juice, salt and pepper, and serve warm.
Good to Know
Winter Salad with Pear and Gorgonzola
Every heavy table needs one cold, bright thing to cut through all the butter and cheese, and this salad is built for exactly that job. Nobody will call it a side dish, they will just finish it first.
Toss the dressing on right at the table, not in the kitchen, so the pear slices keep their shape instead of wilting under the weight of the greens. Swap the Gorgonzola for a milder goat cheese if blue cheese is not a household favorite; the rest of the salad holds up fine either way.
Winter Salad with Pear and Gorgonzola
Ingredients
- 6 cups mixed baby greens
- 2 ripe pears thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup candied pecans
- 1/3 cup dried cranberries
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper
Instructions
- Whisk the olive oil, vinegar, honey, Dijon mustard, 1/4 teaspoon salt and a pinch of pepper together in a small jar or bowl until emulsified.
- Arrange the greens on a large platter.
- Scatter the pear slices, Gorgonzola, candied pecans and cranberries over the greens.
- Drizzle the dressing over the top just before serving.
- Toss gently at the table so the pears keep their shape.
Good to Know
Spiced Mulled Apple Cider
This is the drink that greets people at the door, mug in hand before coats even come off. It smells like the whole holiday before anyone has tasted a sip.
Keep it at a bare simmer, not a boil, or the spices turn bitter and the cider loses its sweetness. For the adults, a splash of spiced rum or bourbon stirred into an individual mug warms it further; keep the pot itself alcohol-free so anyone can pour their own.
Spiced Mulled Apple Cider
Ingredients
- 8 cups unfiltered apple cider
- 1 orange sliced into rounds
- 3 cinnamon sticks plus extra for garnish
- 1 tablespoon whole cloves
- 2 star anise pods
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground nutmeg
Instructions
- Combine the apple cider, orange slices, cinnamon sticks, cloves, star anise, maple syrup and nutmeg in a large pot or slow cooker.
- Bring to a gentle simmer over medium heat, about 10 minutes, without letting it boil.
- Reduce the heat to low, cover, and simmer 15 to 20 minutes, letting the spices steep until the kitchen smells warm and the cider turns deep amber.
- Strain out the solids with a fine mesh sieve, or leave them in and ladle around them.
- Ladle the hot cider into mugs and garnish each with a fresh cinnamon stick and an orange slice.
Good to Know
🛍 Shopping guide
Make-Ahead Chocolate Peppermint Trifle
Dessert should not be the thing standing between you and bedtime on Christmas Eve, so this one gets built the day before and simply waits in the fridge. Spoon, serve, done.
Layer it in a clear glass bowl if you have one, the whole point of a trifle is seeing the brownies, pudding and cream stacked up before anyone digs in. Once the plates clear and the last layer is scraped clean, settle everyone into our Christmas Eve games nobody has to perform while the dishes wait.
If the evening runs long, save a little energy for morning too, our Christmas brunch ideas that make the morning the best part of the day keeps that next meal just as easy.
Make-Ahead Chocolate Peppermint Trifle
Ingredients
- 1 9x13 pan fudgy brownies, baked, cooled and cut into 1 inch cubes
- 2 3.9 oz boxes instant chocolate pudding mix
- 4 cups cold whole milk
- 3 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed candy canes divided
- 1/2 cup mini chocolate chips
Instructions
- Whisk the chocolate pudding mix with the cold milk in a large bowl for 2 minutes until thickened, then refrigerate 10 minutes to fully set.
- In a separate bowl, beat the heavy cream, powdered sugar and vanilla with a mixer on high 3 to 4 minutes until stiff peaks form that hold their shape.
- Fold half the whipped cream into the set pudding to lighten it, keeping the remaining whipped cream separate for the top layer.
- In a large trifle bowl or glass serving bowl, layer one third of the brownie cubes across the bottom.
- Spoon one third of the chocolate pudding mixture over the brownies, spreading to the edges.
- Sprinkle with 1/4 cup crushed candy canes.
- Repeat the layers two more times: brownies, pudding, candy cane sprinkle.
- Top the final layer with the reserved plain whipped cream, spreading or piping it to the edges.
- Scatter the remaining crushed candy canes and mini chocolate chips over the top.
- Cover and refrigerate at least 4 hours, or up to 2 days, so the brownies soften slightly and the layers set before serving.
Good to Know
🛍 Shopping guide
Frequently Asked Questions
What is the best main dish for Christmas Eve dinner?
There is no single right answer: a big pan of lasagna feeds a crowd with ease, while beef tenderloin or shrimp scampi feel more like an occasion. Pick based on how much oven time and attention you have left in the day.
How far in advance can I prepare Christmas Eve dinner?
Most of this menu can be prepped one to two days ahead: assemble lasagna, pot pie filling or scalloped potatoes unbaked, make compound butter, pilaf and dressing early, then bake or finish dishes the day of.
How do I keep multiple dishes warm until serving time?
Hold finished food in a 200F oven loosely tented with foil, or use a slow cooker on the warm setting for mashed potatoes and soup; stir every 20 to 30 minutes so nothing dries out or scorches.
What is a traditional Christmas Eve dinner?
Traditions vary widely by family and region, from Italian-American households gathering around lasagna or baked pasta to the seafood-focused Feast of the Seven Fishes; there is no one fixed menu.
What wine pairs well with Christmas Eve dinner?
A medium-bodied red like pinot noir suits beef tenderloin and lasagna, while a crisp white such as sauvignon blanc or pinot grigio works better alongside shrimp scampi or baked brie.
Can I make Christmas Eve dinner for a large group without extra stress?
Yes: lean on one-pan mains like lasagna or pot pie that scale easily in a 9×13 dish, prep sides the day before, and let the make-ahead dessert sit in the fridge so nothing needs last-minute attention.
Overnight baked oatmeal casserole prepped the night before. Oats, Greek yogurt, banana, eggs. Sweet
20 St Patrick's Day food ideas for a home party, savory starters through sweet rainbow treats, each
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