Holiday festivities often revolve around food, but the critical reason we gather every December involves no culinary expertise. Whether or not all of your dishes come out perfectly and on time, God is thankful His children gather together for a birthday feast in His Son’s honor.
Set the dinner table the night before the meal using beautiful centerpiece elements that require no last-minute attention. Sprigs of eucalyptus, copper lanterns and candles look lovely paired with blush napkins and gold-accented glassware
The Main Course
It’s a joy for the family cooks to serve up a show-stopping entrée for the holidays. But make sure you choose one you’re comfortable preparing. This glazed turkey, rich in flavor and enticing in looks, is relatively simple to put on the table.
- 1 12- to 15-pound fresh or frozen turkey
- Olive oil
- Salt and pepper
- 1 recipe desired glaze, see below
- Thaw turkey, if frozen. Place oven rack in lowest position. Preheat oven to 425°F. Remove giblets and neck from turkey cavity. Rinse turkey with cold running water. Drain well; pat dry with paper towels. Twist wing tips under back. Tie legs together with kitchen twine.
- Place breast side up on a rack in a shallow roasting pan. Brush entire turkey with olive oil. Sprinkle with salt and pepper. Pour 1 cup water into bottom of roasting pan. Roast the turkey for 30 minutes. Reduce oven temperature to 325°F. Continue roasting about 2 hours or until a thermometer inserted in deepest part of thigh reaches 150°F.
- Meanwhile, in a small saucepan combine ingredients for glaze of choice. Bring to boiling; reduce heat and simmer until slightly thickened and reduced by half, about 15 minutes. Remove from heat. Remove turkey from oven and brush with glaze. Return to oven for 15 minutes.
- Brush turkey again with glaze. To limit browning, tent turkey loosely with foil. Continue roasting until internal temperature of thigh reaches 165°F. Remove from oven; let stand 15 minutes before carving.
When choosing what to sip during your holiday meal, think light, festive and easy to prepare. This simple, colorful punch requires no recipe: Just mix one-fourth to three-fourths parts cranberry or pomegranate juice with lemon-lime soda to taste. Garnish with a sprig of fresh rosemary and a few raw cranberries or pomegranate seeds.
Few appetizers impress and satisfy guests more than a thoughtfully crafted charcuterie board. To keep hunger at bay until dinner is served, encourage your guests to snack on a beautifully arranged assortment of freshly sliced deli meats, buttery and nutty specialty cheeses, unusual crackers, crunchy breads, vibrant fresh fruit, a palate-cleansing nut and various tasty pepper jellies and sweet jams. You’ll score points for creativity and color!
Side dishes become as exciting and memorable as the main entrée when you use colorful ingredients like sweet potatoes, red onions and Brussels sprouts in delectable seasoned blends.
- 2 pounds sweet potatoes, peeled and chopped
- 1 cup orange juice
- 1 tbsp honey
- 1 tsp ground ginger
- Kosher salt, to taste
- 1 oz fresh ginger, peeled and thinly sliced
- ⅓ cup loosely packed fresh sage leaves
- In a large saucepan, cook sweet potatoes in boiling salted water for about 15 minutes or until tender. Drain and return sweet potatoes to saucepan.
- Mash sweet potatoes with a potato masher until smooth. Stir in orange juice, honey and ground ginger. Season to taste with salt.
- Heat 2 tablespoons canola oil in a large skillet over medium heat. Add fresh ginger and sage, sauté two minutes. Drain on a paper towel, and garnish sweet potatoes with crisp ginger and sage.
- 1 popun brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1 oz prosciutto, finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- Salt, to taste
- Black pepper, to taste
- In a large pot, bring salted water to boiling. Add Brussels sprouts and cook 4 minutes. Drain sprouts and plunge into bowl of ice water.
- In a large skillet, heat oil over medium heat. Add prosciutto; sauté until crisp, about 3 minutes. Add garlic and Brussels sprouts. Cook for 3 minutes until sprouts are lightly browned, stirring occasionally. Stir in broth. Simmer, uncovered, for 5 minutes or until most of liquid is evaporated and sprouts are tender (if needed, add more liquid ½ cup at a time so sprouts cook properly). Season to taste with salt and pepper.
The Grand Finale
Close the holiday meal with a dessert that satisfies the eyes as much as the palate. Fluffy meringue mounds, caramelized to sweetness under the broiler, top a rich and dense chocolate mousse in a flaky, homemade crust. This dessert begs guests to linger a little longer as they share another story and treasure the people they love.
- 4 large eggs
- ½ (14.1-ounce) pkg. Refrigerated piecrust (1 piecrust)
- 1 ½ cups heavy whipping cream
- 3 (4-ounce) intense dark 86% cacao bars, chopped
- ⅔ cup salted butter, softened
- 1 ½ cups sugar, divided
- ½ cup warm water
- 1 tbsp lemon juice
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Wise Counsel for the Holidays
The Reason We Gather
For some people decorating the table can be even more painful than preparing a meal for the masses. That’s ok. Keep in mind a stunning centerpiece and intricate place settings are impressive, but they shouldn’t take priority over your own peace and joy. The reason Christians gather is to celebrate god’s ultimate sacrifice and gift to us—his only son, Jesus Christ. We celebrate the birth and death of Jesus and god’s amazing love. Through a holiday gathering, our family and friends share in fellowship, testify of his grace through words and example, and edify the body of Christ. So, design the table and bake to your heart’s content, if you desire, or do something less involved if you don’t. Either way, keep the day focused on god and everyone will leave well fed.
Everything In Its Time
Let’s face it: Hosting a big holiday meal demands a servant’s heart and a king’s budget. And for some of us, even having Henry the Eighth’s dining hall, a few dozen extra chairs and a staff of kitchen help would mean we might not get our makeup on before the first person arrives.
Hosting can be selfless but rewarding work. We know good and worthy things come from gathering our families and friends for a time of peaceful, Christ-centered fellowship and fun.
How do you bring it all together so the special day isn’t filled with stress? Start a couple weeks ahead of time and form a plan. Keep lists and a daily check-off schedule to divide and conquer tasks. Do as much in advance as possible, use conveniences (make-ahead recipes, pre-made or catered grocery store foods, disposable baking or serve ware, etc.) And ask for help.
Remember the Stranger
Jesus often used meals to share his message. His example showed hospitality to the financially and spiritually poor. So, invite people in need, along with family and friends, to your gathering. The Bible advises, “Therefore welcome one another as Christ has welcomed you, for the glory of God” (Romans 15:7 ESV), and “Let brotherly love continue. Do not neglect to show hospitality to strangers, for thereby some have entertained angels’ unawares” Hebrews 13:1–2.
Be gracious and openhearted, and let everyone who comes to your table see His unconditional love through your actions and words. 1 Peter 4:9 tells us, “Show hospitality to one another without grumbling.” So instead of complaining when you must get up early to put the turkey in the oven, offer your labor as a sacrifice to God and praise Him for the opportunity to bless others.
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