4 Christmas Dinner Menu Ideas for a Memorable Holiday Feast

Christmas is just around the corner, and you know what that means—it’s time to plan that epic Christmas dinner menu! If you’re still scratching your head about what to make for Christmas dinner or feeling adventurous enough to shake up the traditional Christmas dishes, here are 4 Christmas menu ideas for a small family ( 4 – 6 people).

Whether you go traditional, vegan, seafood, or global fusion, make this Christmas dinner party menu one to remember!

Easy Christmas dinner menu
Christmas party menu ideas for large groups

Traditional Christmas Dinner Menu

I made a little twist on this traditional Christmas dinner with the baked stuff chicken instead of the roasted turkey.

Adorned with wild rice and mushrooms, this Christmas main dish harmonizes beautifully with the Roasted Butternut Squash Soup and the sweet and tangy notes of Cranberry Sauce. The Yule Log then sweetens the finale, and Eggnog adds a velvety encore, creating a delightful symphony of festive flavors on your plate.

Here are food ideas for Christmas menu:

Main Course

Baked stuffed whole chicken with Wild Rice and Mushrooms

A symphony of flavors where the robust taste of wild rice intertwines with the umami goodness of mushrooms
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, Asian, European, Mediterranean
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 whole chicken about 4-5 pounds
  • 1 cup wild rice cooked
  • 1 cup chopped mushrooms You can use different types of mushrooms you like
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent, then add the minced garlic and cook for another minute.
  • Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt, pepper, and dried thyme.
  • In a large bowl, mix the cooked wild rice with the sautéed mushroom mixture.
  • Clean and pat dry the whole chicken. Season the inside and outside with salt and pepper.
  • Stuff the chicken cavity with the wild rice and mushroom mixture.
  • Truss the chicken with kitchen twine to keep the stuffing in place.
  • Place the stuffed chicken in a roasting pan. Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). This could take about 1.5 to 2 hours, depending on the size of the chicken and your specific oven.
  • Allow the chicken to rest for 10-15 minutes before carving.
Keyword Christmas, gluten free, holiday, Thanksgiving
Side Dishes

(Cranberry Sauce) Cranberry Relish for Thanksgiving

A beloved element of holiday feasts, adding a burst of flavor and festive color to the table.
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American
Servings 1
Calories 120 kcal

Ingredients
  

  • 12 oz fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • Orange zest or a splash of orange juice for extra flavor Optional

Instructions
 

  • Rinse the cranberries under cold water and pick out any stems or mushy berries.
  • In a saucepan, combine the cranberries, sugar, and water.
  • Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
  • Once it boils, reduce the heat to low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens to your desired consistency. You can use the back of a spoon to help burst the cranberries if needed.
  • If you like, add orange zest or a splash of orange juice for a citrusy kick. Stir well.
  • Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
  • Transfer the cranberry sauce to a serving dish and refrigerate until ready to serve. You can serve hot or cold, either way works!

Notes

– If you want to make the spicy cranberry relish, you can add jalapeno or chipotle.
– To reduce the time, you can use an instant pot or a crockpot to instead of the saucepan.
– Cranberry sauce is pretty easy to store! Once you’ve made it, let it cool to room temperature. Then, transfer it to an airtight container and pop it in the fridge. It should stay fresh for about 10-14 days. If you want to keep it longer, you can freeze it for several months. Just make sure to thaw it in the fridge before you need it.
Keyword Christmas, holiday, homemade, Thanksgiving
Best recipe for roasted butternut squash soup with apple

Easy Roasted Butternut Squash and Apple Soup

A delicious balance of flavors that will leave you craving the coziness of the season.
Total Time 1 hour
Course Side Dish, Soup
Cuisine American, European
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and diced
  • 2 apples peeled, cored, and chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • Roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup optional

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, toss the diced butternut squash, chopped apples, onion, and minced garlic with olive oil, cinnamon, nutmeg, salt, and pepper.
  • Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 30-40 minutes or until the vegetables are tender and slightly caramelized. This step adds a depth of flavor to the soup.
  • Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth. Start with small batches to ensure a smooth consistency.
    If you have an immersion blender, add roasted veggies and vegetable broth to the pot and blend the soup directly in the pot.
  • Pour the blended mixture into a pot and heat over medium heat until warmed through.
  • Adjust seasoning if needed. You can always add a bit more salt, pepper, or spices to suit your preferences.
  • Serve hot, and garnish with your choice of toppings like roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup.

Notes

If you like the chunky Roasted Butternut Squash Apple Soup, just skip the blending step. Just add your roasted vegetables to a pot with vegetable broth, boil, and let it simmer until everything is cooked.
To reduce the time to make this roasted butter squash soup, you can use an instant pot, crockpot, or a slow cooker, instead of a regular pot.
Keyword Christmas, gluten free, holiday, homemade, soup
Dessert

Traditional Chocolate Yule Log (Bûche De Noël)

A perfect chocolate sponge cake for Christmas
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 10
Calories 300 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • A pinch of salt
  • Confectioners’ sugar for dusting
  • 2 cups whipped cream for filling
  • Chocolate ganache for frosting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
  • In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined.
  • Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, lay a clean kitchen towel on the counter and dust it with confectioners’ sugar.
  • Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from one of the shorter ends, gently roll the cake and the towel together. Allow it to cool completely.
  • Carefully unroll the cake and spread the whipped cream evenly over the surface. Re-roll the cake without the towel.
  • Place the Yule Log on a serving platter, seam side down. Prepare a simple chocolate ganache by melting chocolate and mixing it with warm cream. Pour it over the rolled cake, letting it drip down the sides.
  • Decorate with festive touches like powdered sugar “snow” or decorative Christmas ornaments.
Keyword baking, Christmas, dairy free, desserts, gluten free, holiday
Drink
Mexican eggnog

Classic Eggnog

A perfect comfort drink during the holiday season.
Total Time 2 hours 20 minutes
Course Drinks
Cuisine American, European
Servings 4
Calories 370 kcal

Ingredients
  

  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract optional
  • 1/4 cup bourbon, rum, or brandy You can also use vodka, amaretto, or whiskey (Fireball)
  • Additional nutmeg for garnish
  • Whipped cream for topping optional

Instructions
 

  • Separating the egg yolks from the egg whites. Place the yolks in a large mixing bowl and set the whites aside. In the mixing bowl with the egg yolks, add the granulated sugar. Whisk them together until the mixture becomes creamy and slightly thickened.
  • In a separate saucepan, combine the whole milk and heavy cream. Heat the mixture over low heat until it’s warm but not boiling. Remove it from the heat.
  • To prevent the eggs from curdling, slowly add the warm milk and cream mixture to the egg yolk and sugar mixture, whisking constantly as you pour.
  • Stir in the ground nutmeg, ground cinnamon, and vanilla extract.
  • Pour the mixture back into the saucepan and heat it over low heat, stirring constantly. Heat the mixture until it reaches 71°C (160°F). This will ensure that the eggs are cooked and the eggnog is safe to consume. Do not let it boil.
  • Remove the eggnog from the heat and stir in the bourbon or rum. Adjust the amount to your preference, and keep in mind that the alcohol will provide a noticeable kick.
  • Allow the eggnog to cool to room temperature. Then, cover it and refrigerate for at least 2 hours or until it’s thoroughly chilled. Chilling allows the flavors to meld.
  • When ready to serve, beat the reserved egg whites until they form stiff peaks. Gently fold the egg whites into the chilled eggnog to create a frothy texture.
  • Ladle the eggnog into cups or glasses, garnish each serving with a sprinkle of freshly grated nutmeg, and optionally top with whipped cream. Now you can sip it.

Notes

– Eggnogs can be served with holiday cookies, gingerbread, or a slice of fruitcake.
– You can age your eggnog by refrigerating it for several weeks or even months before consumption. This aging process allows the flavors to meld and develop, creating a smoother and more refined taste. Make sure to store it in an airtight container.
– If you want to keep your eggnog longer, you can freeze it for for a maximum of 6 months. You should use a container with approximately half an inch of space at the top to accommodate expansion during freezing. 
Keyword Christmas, drinks, gluten free, holiday, homemade, uncooked

Vegan Christmas Party Menu

For vegans and vegetarians, this vegetarian Christmas menu is for you. The rich flavors of Lentil and Mushroom Wellington are perfectly complemented by the Creamy Vegan Mushroom Soup. The Quinoa and Kale Salad adds a refreshing touch, while the Sugar Plums sweetly round off the holiday meal. The Cranberry Mule adds a zesty kick, tying together all the festive tastes.

These Christmas foods are not hard to make. So, let’s have a look at this simple and elegant Christmas dinner menu!

Main Course

Easy Vegan Lentil and Mushroom Wellington

An exquisite vegan twist on the classic Beef Wellington.
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup green or brown lentils cooked
  • 2 cups mushrooms a mix of cremini and shiitake works well, finely chopped
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 carrot grated
  • 1 celery stalk finely chopped
  • 1/2 cup walnuts chopped
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 sheet puff pastry thawed if frozen
  • 1 tbsp Dijon mustard
  • 1 tbsp ground flaxseed mixed with 3 tablespoons water

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
  • Add mushrooms, carrot, and celery to the pan. Cook until the mushrooms release their moisture and the vegetables are tender.
  • Stir in cooked lentils, walnuts, thyme, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld. Remove from heat and let it cool.
  • Roll out the puff pastry on a lightly floured surface. Spread Dijon mustard in the center, leaving about 2 inches on each side.
  • Spoon the lentil and mushroom mixture onto the mustard-covered area.
  • Fold the puff pastry over the filling, sealing the edges. You can crimp the edges with a fork to create a decorative pattern.
  • Mix ground flaxseed with water to make a flaxseed egg. Brush the pastry with the flaxseed egg for a golden finish.
  • Place the Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
  • Allow it to cool for a few minutes before slicing. Serve with your favorite sides.
Keyword baking, Christmas, gluten free, holiday, main course, vegan, vegetarian
Side Dishes

Creamy Vegan Mushroom Soup without cream

A symphony of earthy flavors and hearty textures that warms the soul.
Total Time 35 minutes
Course Side Dish, Soup
Cuisine French
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 16 oz about 450g mushrooms, sliced e.g. shitake
  • 4 cups vegetable broth
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 1 can 14 oz coconut milk
  • 2 tbsp nutritional yeast optional, for added flavor
  • Fresh parsley for garnish optional

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are soft and have released their moisture, about 8-10 minutes.
  • Pour in the vegetable broth and add thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld.
  • Using a ladle or spoon, remove about half of the mushroom mixture from the pot and set it aside.
  • With an immersion blender, blend the remaining soup in the pot to your desired consistency. If you don't have this kind of blender, transfer a portion of the soup to a regular blender, blend it, and return it to the pot.
  • Return the reserved chunky mushroom mixture to the pot, along with coconut milk and nutritional yeast. Stir well and simmer for an additional 5 minutes, ensuring the soup is heated through.
  • Adjust seasoning to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
  • Garnished with fresh parsley and serve the creamy vegan mushroom soup hot,
Keyword dairy free, gluten free, homemade, soup, vegan, vegetarian

Kale and quinoa Salad with Lemon-Tahini Dressing

A celebration of freshness and wholesome goodness.
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

for the Quinoa and Kale Salad

  • 1 cup quinoa
  • 2 cups water
  • 4 cups chopped kale stems removed
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped

For the Lemon-Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Rinse quinoa under cold water.
  • In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Let it cool.
  • In a large bowl, combine chopped kale, cherry tomatoes, cucumber, red onion, and fresh parsley.
  • In a small bowl, whisk together tahini, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
  • Add the cooled quinoa to the bowl of vegetables and pour the Lemon-Tahini Dressing over the salad.
  • Toss everything together until well combined, ensuring the dressing coats the ingredients evenly.
  • Allow the salad to sit for a few minutes to let the flavors meld. Serve chilled or at room temperature.
Keyword healthy, homemade, salad, side dish
Dessert

Sugar plum dessert recipe

A no-bake, gluten and dairy-free festive treat
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Mediterranean
Servings 12
Calories 126 kcal

Ingredients
  

  • 100 g chopped dates
  • 100 g chopped dried apricots
  • 110 g chopped mixed nuts
  • 60 g glace cherry halves
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp honey
  • 2 tbsp icing sugar
  • 1 tsp edible glitter

Instructions
 

  • Blitz together all the ingredients apart from the sugar and glitter for a few seconds until roughly mixed and sticking together.
  • Dust a board and your hands with the icing sugar. Take spoonfuls of the mixture and roll into a ball in your hands, then roll in the icing sugar until coated. Repeat until all the mixture has been used. Then roll in the glitter – I used silver, but you can use any colour you like!
  • Refrigerate until ready to serve – they will keep in the fridge in Tupperware containers for up to 2 weeks.

Notes

With this sugar plum dessert, you can substitute the fruit for any dried fruit, just make sure it’s chopped up before processing.
Keyword desserts, gluten free, vegetarian
Drink

Easy Cranberry Moscow Mule

A perfect balance of sweet, tangy, and refreshing goodness, suitable to any gathering
Total Time 7 minutes
Course Drinks
Cuisine American
Servings 1
Calories 180 kcal

Ingredients
  

  • 2 oz vodka
  • 1 oz cranberry juice
  • 1/2 oz fresh lime juice
  • 4-6 oz ginger beer e.g., Fever Tree, Gosling's, and Blenheim Ginger Ale
  • Ice cubes
  • Fresh cranberries and lime slices for garnish

Instructions
 

  • Fill a copper mug (or your preferred glass) with ice cubes.
  • Pour the vodka over the ice.
  • Add the cranberry juice and fresh lime juice to the mug.
  • Top off with ginger beer, and gently stir the ingredients together.
  • Garnish with fresh cranberries and a lime slice. Enjoy

Notes

From this holiday mule recipe, you can add other ingredients to the mixture to make other Cranberry Moscow Mule variations:
  • 1 oz apple cider (Cranberry Apple Moscow Mule)
  • 1/2 oz orange liqueur (like triple sec) (Cranberry Orange Moscow Mule)
Keyword alcohol, Christmas, cocktails, drinks, holiday, Thanksgiving

Seafood Christmas dinner menu

Let’s go for a non-traditional Christmas dinner with a very own seafood extravaganza with the best recipes! The Herb-Crusted Salmon steals the spotlight. This Christmas-themed food will dance with flavors with a side of zesty Lemon Garlic Butter Shrimp Scampi. On the other hand, the Creamy Lobster Bisque adds a rich, velvety undertone, tying everything in this Christmas party food menu together like a culinary sonnet.

For the sweet finale, you can try a Mini Chocolate Cheesecake. Its sweet crescendo dances alongside the savory sensations, creating a sweet-savory cadence that lingers. And what’s a Christmas feast dinner menu without a sip of something special? Mojito, refreshing and minty, is a perfect drink to match with seafood.

Main Course

Herb-Crusted Salmon with Dill Sauce

Herb-crusted filet of salmon – Perfect for a stress-free yet impressive holiday meal.
Total Time 30 minutes
Course Main Course
Cuisine American, European
Servings 4
Calories 350 kcal

Ingredients
  

For the salmon

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 1/2 cup breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste

For the dill sauce

  • 1/2 cup Greek yogurt
  • 1 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a bowl, mix breadcrumbs, parsley, dill, garlic, salt, and pepper for the crust.
  • Rub salmon fillets with olive oil and coat with the herb mixture.
  • Place fillets on a baking sheet and bake for 15-18 minutes or until the salmon flakes easily.
  • While salmon is baking, mix all the dill sauce ingredients in a bowl.
  • Serve the baked crusted salmon with a dollop of dill sauce on top.
Keyword Christmas, dinner, holiday, homemade, seafood
Side Dishes

Lemon Garlic Butter Shrimp Scampi with Pasta (no wine)

A dish that effortlessly balances elegance with simplicity, making it a star at any dining table.
Total Time 25 minutes
Course Side Dish
Cuisine American, Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 8 oz linguine or angel hair pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 tsp red pepper flakes optional, for a little kick
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Cook the pasta according to package instructions. Drain and set aside.
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining butter. Sauté the minced garlic until fragrant, about 1 minute.
  • Pour in the chicken broth, lemon juice, lemon zest, and red pepper flakes. Bring the mixture to a simmer and let it cook for 2-3 minutes.
  • Add the cooked shrimp back to the skillet and toss them in the lemon-garlic butter sauce. Season with salt and black pepper to taste.
  • Garnished with fresh chopped parsley and serve the shrimp scampi over the cooked pasta.
Keyword healthy, homemade, seafood

Traditional Creamy Lobster Bisque

Perfect for savoring the joyous moments of the holiday season.
Total Time 1 hour
Course Side Dish, Soup
Cuisine French
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 lobsters shell-on
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/4 cup brandy or cognac
  • 4 cups fish or seafood stock
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Boil the lobsters in a large pot of salted water until the shells turn bright red and the meat is opaque.
  • Remove the lobster meat from the shells, chop it into chunks, and set aside. Keep the shells for later.
  • In a large soup pot, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
  • Stir in the tomato paste and cook for a couple of minutes until it's well incorporated.
  • Pour in the brandy or cognac, stirring to deglaze the pot and release any flavorful bits stuck to the bottom.
  • Add the fish or seafood stock and the reserved lobster shells. Bring it to a simmer and let it cook for about 20-30 minutes to infuse the flavors.
  • Remove the lobster shells and discard. Use an immersion blender to blend the soup until smooth or you can transfer the soup to a blender in batches and blend until smooth.
  • Return the soup to low heat, stir in the heavy cream, and add the chopped lobster meat. Simmer for an additional 10 minutes until the lobster is heated through.
  • Season with salt and pepper to taste. Ladle the bisque into bowls, garnish with fresh parsley, and serve hot.
Keyword gluten free, healthy, homemade, seafood, soup
Dessert

Mini Strawberry and Chocolate Cheesecakes

Mini cheesecakes fit for the red carpet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Mediterranean
Servings 12
Calories 200 kcal

Ingredients
  

  • 120 g crushed digestive biscuits I used gluten-free ones
  • 50 g melted butter
  • 300 g full fat cream cheese
  • 200 ml double cream
  • 1 egg
  • 1 yolk
  • 75 g white chocolate
  • 50 g dark chocolate
  • 9 strawberries

Instructions
 

  • Preheat the oven to 150C and line a cupcake tin with paper cupcake cases.
  • In a bowl, mix together the crushed biscuits and melted butter until sand-like in texture.
  • Use a teaspoon to transfer small amounts of the biscuit mixture into each case. Use your fingers to press each base down.
  • Make the topping by mixing together the cream cheese and double cream.
  • Beat in the whole egg and yolk.
  • Melt the white chocolate and stir into the cream mixture. Set aside.
  • Finely chop 3 of the strawberries and layer some of the small pieces over each biscuit base.
  • Top each one with a generous amount of the cream topping, almost to the tops of the cases.
  • Bake for about 20 minutes, until just starting to brown at the edges, but still slightly wobbly in the centre.
  • Turn oven off and crack the door open – leave to cool for about 10 mins.
  • Turn out onto a wire rack and leave to cool completely.
  • Melt the dark chocolate and halve the remaining strawberries.
  • Use a piping bag to pipe chocolate patterns onto the cheesecakes and attach a strawberry half to each.
  • Chill the cheesecakes in their cases in the fridge for several hours or overnight.
Keyword baking, cheesecake, desserts
Drink

Classic Mojito

A favorite choice, especially in warm weather.
Total Time 7 minutes
Course Drinks
Cuisine Cuban
Servings 1
Calories 149 kcal

Ingredients
  

  • 2 oz white rum e.g., Bacardi or Havana club
  • 1 oz fresh lime juice
  • 2 tsp sugar
  • 6-8 fresh mint leaves
  • Soda water
  • Ice cubes
  • Lime wedges and mint sprigs for garnish

Instructions
 

  • In a glass, muddle the mint leaves and sugar together to release the mint’s flavor.
  • Add fresh lime juice to the glass and continue to muddle, dissolving the sugar.
  • Fill the glass with ice cubes.
  • Pour in the white rum and stir the mixture well.
  • Top off the glass with soda water.
  • Garnish with a lime wedge and a sprig of mint.

Notes

You can make a little twist by replacing white rum with other alcoholic drinks, such as dark rum, gin, vodka, tequila, or whisky.
Keyword alcohol, citrus, cocktail

casual Christmas Eve menu

For the last Christ dinner menu idea, the Cranberry Glazed Pork Tenderloin with Rosemary is the main meal. Yep, no the typical old chicken or turkey here!

Its savory notes dance with the sweet and tart harmony of the Curried Carrot Soup. Meanwhile, the Wild Rice Pilaf with Pomegranate Seeds adds a delightful crunch, like a background melody enhancing the overall experience of this Christmas day menu.

For the grand finale, let me introduce you to the Chocolate Peppermint Mousse. Its rich and indulgent texture is a perfect contrast to the earlier acts. For the drink, we’ve got the Apple Cider Sangria – an interesting version of the Classic Apple Cider.

Main Course

Cranberry Glazed Pork Tenderloin with Rosemary

A festive dance of flavors that'll leave your taste buds cheering.
Total Time 40 minutes
Course Main Course
Cuisine American, European
Servings 4
Calories 250 kcal

Ingredients
  

  • 1.5 to 2 pounds pork tenderloin
  • Salt and pepper to taste
  • 1 cup cranberry sauce homemade or store-bought
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary finely chopped
  • 2 tbsp olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Season the pork tenderloin with salt and pepper.
  • In a small bowl, mix the cranberry sauce, balsamic vinegar, honey, soy sauce, minced garlic, and chopped rosemary. This will be your glaze.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until it develops a golden-brown crust.
  • Brush the prepared cranberry glaze over the pork, making sure to coat it evenly.
  • Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). While roasting, baste the pork with the glaze every 7-10 minutes to build up a delicious layer of flavor.
  • Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing.
Keyword baking, Christmas, homemade, main course
Side Dishes
Best spices for curried carrot soup

Curried Carrot Soup (with coconut milk)

A holiday-friendly carrot coconut soup that not only cuts down on time and steps but also delivers taste and comfort.
Total Time 30 minutes
Course Side Dish, Soup
Cuisine African, European, Middle East
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 kg carrots peeled and chopped
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp grated fresh ginger
  • 4 cups vegetable broth
  • 400 ml coconut milk
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro or parsley for garnish optional

Instructions
 

  • In a large pot, sauté the diced onion and minced garlic in a bit of olive oil until softened.
  • Stir in the curry powder, ground cumin, and grated ginger. Sauté for an additional minute to let the spices release their flavors.
  • Add the chopped carrots to the pot and cook for an additional 5 minutes. Stir well to coat them in the spices.
  • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer. Cover and let it cook until the carrots are tender (about 15-20 minutes).
  • Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
  • Add coconut milk to the soup, stir, and simmer for an additional 5 minutes.
  • Season with salt and pepper to taste. Adjust the spice levels and season according to your taste preferences.
  • Ladle the soup into bowls, and garnish with a swirl of coconut milk or fresh cilantro or parsley.
Keyword Christmas, gluten free, holiday, homemade, soup

Wild Rice with Pomegranate Seeds

Simple, festive, and absolutely delicious!
Total Time 1 hour
Course Side Dish
Cuisine American, Mediterranean, Middle East
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 cup wild rice
  • 2 cups vegetable or chicken broth
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup pomegranate seeds
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Rinse the wild rice under cold water to remove excess starch.
  • In a saucepan, bring 2 cups of vegetable or chicken broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and has absorbed the liquid.
  • While the rice is cooking, heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until it becomes translucent. Add minced garlic and cook for an additional minute.
  • Once the wild rice is cooked, add it to the skillet with the sautéed onion and garlic. Mix well to combine and let it cook together for a few minutes to allow the flavors to meld.
  • Gently fold in the pomegranate seeds, providing a burst of freshness and a pop of color to your pilaf.
    Wild rice with pomegranate seeds
  • Season with salt and pepper to taste. If desired, garnish with fresh parsley for a touch of freshness.
  • Transfer the wild rice pilaf to a serving dish and serve it as a delightful side dish to complement your holiday feast.
Keyword healthy, homemade, rice, side dish
Dessert

Chocolate Peppermint Mousse

A decadent symphony of rich chocolate and cool peppermint
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup dark chocolate finely chopped
  • 2 tbsp unsalted butter
  • 3 large eggs separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp peppermint extract
  • Crushed candy canes or peppermint candies for garnish optional

Instructions
 

  • In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
  • In a separate bowl, whip the egg whites until soft peaks form. Gradually add in half of the granulated sugar and continue whipping until stiff peaks form.
  • In another bowl, whip the heavy cream until soft peaks form. Add the remaining sugar and peppermint extract, and continue whipping until stiff peaks form.
  • Gently fold the melted chocolate mixture into the whipped cream until well combined.
  • Carefully fold in the whipped egg whites to the chocolate and cream mixture until the mousse is smooth and well incorporated.
  • Spoon the mousse into individual serving glasses or bowls.
  • Refrigerate for at least 2-3 hours, or until the mousse is set.
  • Before serving, garnish with crushed candy canes or peppermint candies if desired.
Keyword dessert, french, gluten free, homemade
Drink

Apple Cider Sangria

A vibrant and refreshing twist on the classic Spanish punch.
Total Time 10 minutes
Course Drinks
Cuisine Mediterranean, Spanish
Servings 6
Calories 150 kcal

Ingredients
  

  • 750 ml bottle of white wine
  • 2 cups apple cider
  • 1 cup sparkling water or club soda
  • 1/4 cup brandy
  • 2 apples thinly sliced
  • 1 orange thinly sliced
  • Cinnamon sticks for garnish
  • Ice cubes

Instructions
 

  • In a large pitcher, combine the white wine, apple cider, sparkling water, and brandy.
  • Stir in the sliced apples and oranges.
  • Refrigerate the sangria for at least 2 hours to let the flavors meld.
  • Just before serving, add ice cubes to the pitcher.
  • Pour the sangria into glasses, making sure to include some fruit slices in each serving. Garnish with cinnamon sticks for that extra festive touch.
Keyword alcohol, cocktails, drinks

Here are the top 4 Christmas Eve menu ideas. Whether you embrace the classic menu for Christmas dinner or experiment with unique Christmas dinner ideas, the key lies in creating a harmonious of dishes.

I am wishing you and your loved ones a Merry Christmas filled with delicious moments and joys! I you have any Christmas dinner menu ideas, just share them with us.

Johanna Cleveland
About the author
Kate

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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