This was our 4th Annual Christmas Eve party! This years theme was Flannel and Fur. Guests were asked to where some form of flannel, fur or plaid…pajamas count too! People that participate are entered in the contest to win a prize which varies each year. We also have a White Elephant Gift Exchange and a Euchre Tournament. I’m not sure which one brings out the competitive side of people more, the exchange or Euchre?!
The menu this year was geared around our theme for the party. Wild game meats like Elk and Bison were some of the main dishes. We also had the entire house decorated in a woodland theme.
Below is our menu, EVERYTHING was gluten free! Some of the items have links for the recipes. The ones without links I made on a whim. A good majority of the items can be made ahead and reheated. The breads and many of the desserts came from a gluten free bakery about an hour from us.
- Bacon wrapped dates (some were stuffed with cream cheese)
- Goat Cheese Stuffed Mushrooms (I used gluten free breadcrumbs and streamed in olive oil to the processor to bring the filling all together)
- Various flavors of Gluten free breads cut into quarters and served with compound butters we made with Kerrygold.
- Assorted cheeses
- Salami’s, prosciutto and soppressata
- Selection of gluten free crackers
- Three kinds of jams/jelly
- Spiced almonds and walnuts
- Grapes, black, green and kalamata olives, grape tomatoes, and cocktail cucumbers
- Berkey filtered water infused with frozen organic mango and cherries
- Coffee (decaf and regular) with almond milk peppermint mocha creamer, organic eggnog, Kahlua, and cinnamon
- Organic Hot chocolate with organic marshmallows (both from Whole Foods)
- Beer and Organic Wines
- Plus a few other bottles of liquor
- Elk Sweet Potato Chili
- White Chicken Chili
- Chili’s served with bowls of cheese, green onions, and organic sour cream
- Pastured Smoked Ham
- Bison Meatballs in BBQ sauce
- Kielbasa with peppers and onions
- Green Beans with lemon zest, garlic and butter
- Cherry, Pecan, and Butternut Squash Wild Rice Pilaf
- Loaded Mashed Potatoes (Cheese, sour cream, butter, milk, bacon, and Chicken broth)
- Assorted Cookies
- Red Wine Chocolate Truffles
- Buttered Rum Cake
- Chocolate HoHo Roll Cake
- 7 layer Chocolate torte cake
- Apple Pie
- Snickers Pie (my personal fave!)
- Vanilla Meringue’s
- Chocolate Pecan Tarte
We like to use Chafers to keep the food hot so guests can graze all night if they’d like to. It also makes prep easier because it opens up oven space by being able to make the food and keep it hot before the party starts.
I used 2 pounds of ground Elk that my husband hunted himself in Montana. It also had tomato paste, chicken bone broth, sweet potatoes, pumpkin salsa, lots of seasonings, onion, and bell pepper.
This had organic chicken I cooked in my pressure cooker to make it super tender in no time at all. Coconut milk to make it creamy, chicken bone broth, red bell pepper, onion, cumin, oregano, chili powder, organic canned corn, and potato starch to thicken it.
Three pounds of ground wild bison meat mixed with gluten free chickpea breadcrumbs, pastured eggs, fresh parsley, fresh garlic, dry white wine, salt and pepper.
This was a pasture raised ham from the whole hog we purchased this last summer. I simply baked it in the oven because it was smoked when we had it butchered and nothing else was added to it.
I bought these Kielbasa at Costco and love them because not only do they taste good but they are also free of unnecessary junk like nitrates and nitrites. Tried a new way of cooking all of it to not have to stand over the stove and it turned out perfect! I stuck the sausage on a rimmed baking sheet and baked at 350 for about 15 minutes or so. The peppers and onions I drizzled with olive oil, thyme, salt and pepper in a roasting pan and baked at 350 until desired level of doneness. Totally hands off and cooked perfectly!
I cooked organic wild rice and long grain brown rice. Roasted some butternut squash (pre-cut, frozen, organic from Costco!), and browned some onions in Kerrygold. Then I mixed together the rice, squash, onions, chopped pecans, roasted garlic infused avocado oil, butter, dried cherries, pepper and italian seasoning.
These babies were delicious according to the guests but a total pain to make! They almost destroyed my new Vitamix! I used organic russet potatoes and had the help of my really amazing dad to peel and cut 20 pounds of them. Yes, 20 pounds! (I used the leftover mashed potatoes to make creamy ham and potato soup. I just chopped up leftover ham and mixed the potatoes with extra milk and broth to thin it out. Added some extra cheese and voila!) The mashed potatoes were extremely difficult to puree but eventually we managed to get them smooth with the use of a a hand held blender and lots and lots of broth and organic milk. They also had tons of cheese, sour cream and butter. Topped it all with some chopped uncured bacon and more cheese!
Frozen, organic green beans steamed then coated in Kerrygold, garlic powder, freshly grated lemon zest and a sprinkling of sea salt.
This party takes a ton of work but it’s something we look forward to every year. Our girls say it is their favorite thing we do, and building memories and traditions is what life is about. My husband is my ultimate teammate and we work side by side for all of it. He does the setup and I do the cooking. This year my parents offered to come help, to which I am so appreciative and couldn’t have accomplished it all without them. My girls got to cook with their Mimi and Pipi and laughed and giggled all day long.
I pray you have a blessed New Year and many more to come!