I am doing things a little differently this Christmas Eve, I have decided to serve heavy appetizers in lieu of a sit down meal. I was thinking that I would still like to have some sort of roast for guests to carve off some meat and put on a roll or crostini with horseradish sauce. Is it foolish to serve a small standing rib roast with this plan? I would rather not do a beef tenderloin.
So far, this is what I'm planning:
gougeres or cheese straws
goat/cream cheese torta layered with sun-dried tomato pesto and basil pesto
seared tuna skewers
salad with prosciutto and pomegranate
TBD beef roast with rolls
scallop and lobster chowder
I'm editing this post. I was really looking forward to make a standing rib roast as a special treat bc we never have it for the two of us and we rarely eat meat. I never thought of the carving issue. This is a small 8 person gathering of my meat loving family. About half of those people are my husband and brothers, all of whom wouldn't think twice about starting to carve off pieces of food before I even get it out of the pan!! But maybe I should rethink my idea.
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