The Search for a New Tradition

Christine

What about Short Ribs? They aren’t terribly expensive and are pretty easy to make. I made them last night for my in-laws and they could not stop raving about them. I started them on the stove and finished them in the oven. I don’t see why you couldn’t transfer them to big counter-top roaster. I used this recipe. http://thepioneerwoman.com/cooking/2011/09/short-ribs-with-wine-and-cream/ I ended up thickening the sauce a bit with wondra but it is not a delicate sauce that you would have to worry about babysitting. I also added mashed potatoes and a nice salad. You could certainly add more sides too.

Sandra

Your mom is right. We have two roaster ovens. Everyone in my family does. We use them a lot for wedding meals and family gatherings. But a crockpot and be used too possibly, depending on size. I’d also suggest you look into making a pork tenderloin. They come pre-marinated and seasoned or plain and have very good flavor and are super easy to make but taste like a special meal item. They work well with many sides dishes too.

Laura @ Rather Square

I’m a big fan of lasagna because you can customize it to whatever you like. I’ve only made it in the oven, but I know there are recipes for slow cookers too. No matter what you end up deciding, don’t put too much pressure on yourself – you’ve got a newborn and that’s a perfect excuse to cut yourself some slack this year. :)

Alanna

Roaster ovens are amazing! and easy to use… if you are lucky you can find one at the goodwill. since they are kind of a dying art thanks to convection microwave/oven/ do-it-all at once ranges!

best of luck!

Jill

Why not just use your fancy Blue Apron service – the one you raved about not long ago? That way you can just use your old stove oven as a warming oven. No worry about uneven cooking.

Sandra Avis

Yum! Pot Roast in the slow cooker with onion and carrots, NYTimes make ahead mashed potatoes (on the website with other Thanksgiving recipes) and steamed French green beans. Peppermint Stick ice cream with hot fudge for dessert!

hkw

I like the short ribs idea, but you’ll need a lot to serve 12 and you’ll want to do a long stovetop simmer (can your burners handle it?) since you don’t have room in the oven for big braising pots. The benefit is you can do them a couple of days in advance.

Other possibilities:
1/Get a pre-cooked ham (like Honeybaked), then you’ll only need to do sides–and people could even bring those. Or instead of sides, do a big cold buffet with cheeses, salumi, crudites, dips… You’ve got a new baby, keep the holidays simple! 2/If everyone likes seafood and is ready for a lighter meal, what about a big boulliabase or cioppino or other seafood stew? You can cook the base in advance then throw in the seafood at the last minute, and the whole thing is done on the stovetop but feels super-festive. Serve with a green salad and a lot of crusty bread.

Monica

Did not read thru all comments, so forgive me if this is a repeat… But how about lasagna!? Fits all the requirements – you can make it ahead, put it in the oven all it has to do is get hot – you serve it with bread and a salad and you’re golden! If you feel the need to be fancier, I think you could probably make something with the bechemal sauce or sausage or something other than basic lasagna but really the basic is great. Good luck!

Ronda

I have an electric roaster. I use it more in the summer than I do in the winter. Plug it in outside in the shade in the summer so I don’t heat up the house. I find that meat doesn’t brown in it like it does in the oven, it braises more than it roasts…so if you make a beef roast be sure to sear it on the cooktop first. I think it’s a worthwhile investment. A thermometer that tells you the temperature of the meat in the roaster is a good addition because when you lift the lid you loose all the heat! Your family will love anything you serve…don’t overthink it…and enjoy each other’s company. Merry Christmas!!!

Cara Crowley

I love that your uncle used to serve sloppy joes! I love tradition but I grow bored with it quickly. A few years back, I wanted to create my own household traditions since I didn’t want to trek to my parent’s house across town in the cold anymore on Christmas day and started making meatballs and it’s been a lovely tradition that’s stuck and that my family actually embraces along with me now. Meatballs are simple to make but feel much more special. I make them out of great ingredients and make a yummy sauce to simmer them in. You can also serve with fresh pasta picked up from a specialty store or spaghetti squash that can be simply steamed and piles and piles of freshly grated parmesan cheese. Happy Holidays!

suzannefleck

http://www.dinneralovestory.com/instant-dinner-party/

their pork ragu is amazing. and so .. so easy. and tasty. and comforting.. and impressive for your guests. just serve salads and breads. its a no brainer.
you can get the fresh noodles at marianos. the tagliatelle.. and they cook in 1 minute in boiling water.

Stefe

If you haven’t already, I’d transition to cast iron/heavy bottomed pots that can withstand temperature fluctuations from the stove without ruining what’s within. Then focus on things that do well in dutch ovens. Stew, Arroz con Pollo, short ribs, chicken & dumplings. Risotto may need more fine temperature control than you have, though a good dutch oven can mask plenty of issues. I even do a twist on chicken pot pie in my dutch oven. I make the chicken/veggie/gravy base then dump biscuit batter on top instead of using a standard crust.

sarah

it is our family tradition to do lobsters and asparagus (red and green… get it?). also, TONS of champagne. and some sort of delicious, make ahead dessert. pumpkin parfait has been in th erunning for about 5 years now. it’s a barefoot contessa recipe. anyway, the lobsters are a SPLURGE but are the easiest thing in the world to make AND clean up. and the asparagus we just roast with EVOO and salt. it’s so decadent and fun and delicious. highly recommended!

Joan

Our Christmas dinner tradition is beef tenderloin cooked on the grill. We live in Illinois, too, so there have been years when my dad — the official griller — has had to cook in a ski mask and gloves, but it always turns out deliciously. Just salt, pepper, and garlic powder before grilling. For Christmas Eve, we have chicken Tetrazzini, which can be made ahead and served with rolls and a green salad. Good luck!

Jay Vasconcellos

Good God woman- get out the BBQ! That way you don’t have to rely on your tiny oven. You can cook up pork tenderloins in mere minutes. Rub them all over with olive oil, liberally salt and pepper them and rub them down with minced garlic. Use twine to bind rosemary to them. You will need about 3 tenderloin roasts for 12 people. Cook 5 minutes on side 1, turn them and cook 5 minutes on side 2, and DONE.

Do a pan of roasted veggies in the oven, and perhaps a simple risotto, and you’ve got a pretty good meal.

Bonnie

I always try to do a festive meal ahead of time so I can enjoy the guests. My “go-to” for Christmas dinner is beef bourguignon (I use Ina Garten’s recipe). It is best made the day ahead and reheated. Add a fabulous fresh salad and a loaf (or two) of La Fournette’s (Wells or N. Clark locations) signature bread accompanied by a dish of European-style butter and you will received kudos!! Ask your guests to bring an assortment of desserts. ENJOY!

Best,
Bonnie

Shaina

We have a huge family, so every meal around the holidays is potluck. But it is not “bring whatever you want” potluck, my grandma gives people specific items to make based on their strengths. That way, all of the food compliments each other and you don’t get one big mess of dishes.

I would make beef bourguignon in a dutch oven. After the hands on part is done, it will mostly just hang out on its own for a few hours. I make mashed potatoes on the stovetop, but I typically keep them warm in the crock pot until it is time to eat. Add a nice salad for your vegetable and you are all set.

Kari

My family’s tradition is appetizer dinner. Pigs in blankets, smoked salmon cream cheese pizza, hot wings, artichoke dip, pizza rolls. I guess it’s pretty similar to the food at a superbowl party but it always seems so indulgent and fun.

Michelle M

We are having people over for Christmas day and because we are in a similar kid situation as you, we decided on a casual day with chicken noodle soup, chili, and a variety of salads. It’s causal but super easy. Soup will be cooked in crock pot and chili the same way. Make it feel special by serving it up fancy and having lots of toppings.

What feels special about Christmas is not the food, but the company and love. And of course the kid’s faces!

Sarah

I love the idea of traditions — my family used to just do a buffet of hors d’oeuvres and special cocktails/mocktails when we were growing up. Now that I have kids of my own, a special meal seems so important.

I always lean toward Italian — most people love it. Easy to go vegetarian, etc., if needed.

here’s a menu I’ve done:
pork in milk — you could do this in the slow-cooker too:
https://food52.com/blog/9667-pork-cooked-in-milk-maiale-al-latte

creamy polenta

citrus salad:
http://madebygirl.blogspot.com/2013/01/food-winter-citrus-salad.html

fennel and apple salad
http://hungrybambino.blogspot.com/2013/04/shake-your-booty-friday.html

end the meal with a big tray of Christmas cookies.

Good luck … remember that being together makes it special enough.
Happy Holidays!

Gillian Helm

For Thanksgiving this year we opted out of turkey and made osso bucco in our crock pot. It was probably one of the best meals we’ve ever had. We roasted glazed carrots, mashed potatoes, made pretzel rolls, and used the sauce for gravy. Best of all, IT. WAS. SO. EASY!! And because it was veal, it felt special!

E E Faris

Tom Douglas has a great recipe for beef short ribs with cannelini (made with some rosemary) and a gremolata. It’s all do ahead, and he gives instructions for reheating. Add a green salad with sliced oranges or pomagranate seeds and you are good to go. It’s forgiving in the making, and lots of restaurants do shortribs, they still feel special.

Sara

Our family has always done a dinner of potluck appetizers for Christmas Day. Everyone contributes, minimal stress, much can be made ahead, and who doesn’t love appetizers? :)

Kara

Sorry I didn’t read all the comments! Sear your roast and put it in the crock pot with beef broth, onions, and that onion soup mix. Comes out perfect every time and it’s so easy.

nanne

oh, and roasted root vegetables! make them simple with just garlic, kosher salt, olive oil or get fancy and make some kind of glaze to go on them

Becky

I have to echo other posters comments on the Dutch oven. Also a meat thermometer and cook a forgiving piece of meat like pork shoulder. I cannot recommend enough this recipe for porchetta from another local Chicogoan based on a recipe from the Zuni Cafe cookbook intended for an easy dinner party. Good luck with whatever you cook.

http://thepauperedchef.com/article/repertoire-dinner-party

Kathie M

I am a big fan of the crock pot. I recommend using two and doing a roast in one and a large pot of pasta fagioli soup in another.

Christina H

I bought and used a roaster for the first time this year, for hosting my first thanksgiving. I got it to make the days easier on myself and free up oven space. I made sure to follow the directions and it was the best turkey we’ve ever had, It doesn’t brown skin like an oven does, but I didn’t have to baste and it was so moist it fell apart (no carving took place). Fair trade in my book. I love the roaster and will be sure to use it as much as possible.

Christine

I just have to say, my mind is kind of blown right now… There are options other than turkey for Christmas dinner??????!!!!! I guess it makes sense, since Thanksgiving in the US falls so close before Christmas. I think we’d be more likely to change the TG meal then not have turkey at Christmas! However, these do sound like delicious options.

When my sister in law has hosted, my father in law roasts turkey at home the day before and brings it the day of the meal. Easier to make sides while “hosting” without having to also watch a bird.

Dustin

OK I can only smile and nod to some of these other comments. I got a 7-qt cast iron dutch oven from amazon last year; it was an inexpensive purchase, and I love it for cooking on my (not-quite-as-old-as-yours-but-still-absolutely-unable-to-simmer) gas range. It’s fantastic for pork ragout and beef burgundy; both can be cooked on the stovetop or in the oven. They’re also fantastic cooked ahead and reheated in a crock pot…

And I’d also heartily second (fifth? twenty-ninth?) the motion to consider a Nesco-style A/C roasting oven. We use a Westinghouse one every year when family comes over, to roast a (medium-sized, not behemoth) turkey or ham. As expected it frees up the oven for reheating other dishes. But what we didn’t expect was how grateful some people were! We feed tolerant vegetarians every year. And the year we switched on the Westinghouse to roast the turkey out in the laundry room, I got hugs and gratitude for the house smelling more like mashed potatoes and green beans, less like turkey.

So for what it’s worth I’ve had great luck with our tabletop roaster. I’ve had amazing food come out by cooking the day before with both pork ragout and with boeuf bourguignon. And I love my new Lodge cast iron dutch oven for how well it’s tamed the burny-burniness of my finicky old range.

Amazon has a low-cost probably-fine-for-occasional-use roaster similar to our old Westinghouse. Search B000G0HPEI. And the Dutch oven I’m using is also on amazon; search B000SOM5XS.

jenn aka the picky girl

For nearly a decade now, my family has eschewed a formal Christmas dinner. We do a big turkey dinner and sides at Thanksgiving, and none of us wanted a feast like that at Christmas. Plus, we really wanted something more low key. So now, Christmas Eve, we throw together a French toast casserole (or two) and an egg-based casserole (changes year to year). Then Christmas morning we wake up and put them in the oven, cut some fruit, make mimosas, and eat mid morning. We open presents and visit. No one is usually hungry until late afternoon, and I order a sandwich tray and get chips for that.

We LOVE it, and it’s definitely turned into a favorite tradition. This will be my brother’s first married Christmas (and only our second without him, as he lives in NYC), and he and his husband plan to do the same. :)