7 Christmas Dinner Ideas for Small Families Who Prefer an Intimate Feast

As I think about the perfect Christmas dinner for small families, I’m reminded of the beauty in simplicity and elegance. Crafting a menu that feels both special and comforting can transform your holiday gathering. I’ve compiled a selection of seven thoughtful ideas that will surely impress your loved ones. Let’s explore these options together and discover how to create a memorable feast that brings warmth and joy to your table this festive season.

Herb-Crusted Prime Rib With Roasted Vegetables

Herb-Crusted Prime Rib with Roasted Vegetables is a delicious and elegant dish perfect for small family Christmas dinners. This succulent cut of beef, seasoned with a blend of fragrant herbs, creates a flavorful crust that locks in the juices, while the roasted vegetables add a colorful and nutritious touch to the meal. Here’s how to prepare this delightful holiday centerpiece.

Ingredients

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 450°F (230°C). This high heat will help develop the crust on the prime rib.
2. Prepare the Prime Rib: Take the prime rib out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows for even cooking.
3. Create the Herb Mixture: In a small bowl, mix together the olive oil, chopped rosemary, thyme, parsley, minced garlic, salt, and black pepper to form a herb paste.
4. Season the Roast: Rub the herb mixture all over the prime rib, ensuring an even coating on all sides.
5. Prepare the Vegetables: In a large bowl, combine the carrots, potatoes, Brussels sprouts, and onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
6. Roast the Prime Rib: Place the seasoned prime rib on a roasting rack in a large roasting pan. Arrange the prepared vegetables around the beef in the pan.
7. Initial Roasting: Roast in the preheated oven for 20 minutes. This sears the exterior and creates a beautiful crust.
8. Lower the Temperature: After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting until the prime rib reaches your desired level of doneness (about 1.5 to 2 hours for medium-rare). Use a meat thermometer to check the internal temperature (125°F/52°C for medium-rare).
9. Rest the Meat: Once cooked, remove the prime rib from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 15-20 minutes. This helps the juices redistribute.
10. Finish the Vegetables: While the meat is resting, you can return the vegetables to the oven (if they are not fully cooked) and roast them for an additional 20-30 minutes or until they are tender and caramelized.
11. Slice and Serve: Slice the prime rib against the grain into thick slices and serve with the roasted vegetables on the side.

Enjoy your Herb-Crusted Prime Rib with Roasted Vegetables as a festive and delightful Christmas dinner!

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Honey-Glazed Ham With Pineapple Salsa

Honey-Glazed Ham with Pineapple Salsa is a sweet and savory dish that brings festive cheer to any small family Christmas dinner. The succulent ham is coated in a rich honey glaze, providing a delightful contrast to the tangy and refreshing pineapple salsa. This dish is not only delicious but also visually appealing, making it a perfect centerpiece for your holiday meal.

Ingredients

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C).
2. Prepare the Ham: Place the bone-in ham on a rack in a large roasting pan. If it has a layer of skin, score the surface in a diamond pattern with a sharp knife, being careful not to cut too deeply. This will help the glaze penetrate the meat.
3. Make the Honey Glaze: In a saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, and a pinch of salt and black pepper. Stir until the sugar has dissolved and the mixture is well combined. Remove from heat and set aside.
4. Glaze the Ham: Brush the honey glaze generously over the scored surface of the ham, ensuring it gets into the cuts for maximum flavor. Insert whole cloves into the intersections of the cuts for added aroma and flavor.
5. Bake the Ham: Cover the ham loosely with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
6. Add Extra Glaze: About 30 minutes before the ham is done, remove the foil and brush on another layer of the honey glaze. This creates a beautiful caramelized layer on the surface of the ham.
7. Prepare the Pineapple Salsa: While the ham is cooking, combine the diced pineapple, chopped red bell pepper, red onion, fresh cilantro, lime juice, and a pinch of salt and black pepper in a bowl. Mix well and set aside to let the flavors meld.
8. Check for Doneness: Once the ham has reached the desired temperature, remove it from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute for a juicier slice.
9. Serve: Carve the ham and serve with the pineapple salsa on the side. The sweet pineapple salsa pairs perfectly with the honey-glazed ham, making every bite an explosion of flavor.

Enjoy your festive and flavorful Honey-Glazed Ham with Pineapple Salsa!

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Pomegranate-Glazed Salmon With Quinoa Salad

Pomegranate-Glazed Salmon with Quinoa Salad is a vibrant, healthy dish that perfectly complements a cozy Christmas dinner for small families. The salmon is glazed with a sweet and tangy pomegranate reduction that enhances its natural flavors, while the quinoa salad adds a nutritious and refreshing element to the meal. This dish is not only beautiful but also packed with protein and nutrients, making it a festive yet wholesome choice.

Ingredients

Cooking Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
2. Prepare the Pomegranate Glaze: In a small saucepan, combine pomegranate juice, honey, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and let it simmer until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Stir occasionally to prevent burning.
3. Preheat the Oven: While the glaze is reducing, preheat your oven to 400°F (200°C).
4. Prepare the Salmon: Line a baking sheet with parchment paper. Place the salmon fillets skin-side down and brush them with olive oil. Season with salt and black pepper.
5. Bake the Salmon: Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. During the last 5 minutes of baking, brush the top of the salmon fillets generously with the pomegranate glaze.
6. Prepare the Quinoa Salad: While the salmon is baking, fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the diced cucumber, cherry tomatoes, red onion, fresh parsley, and a pinch of salt and black pepper. Mix well to combine all the ingredients.
7. Serve: Once the salmon is done, remove it from the oven and let it rest for a few minutes. Serve the salmon fillets with a generous drizzle of the remaining pomegranate glaze on top, alongside a hearty scoop of quinoa salad. Garnish with fresh pomegranate seeds for an extra festive touch.

Enjoy your delicious Pomegranate-Glazed Salmon with Quinoa Salad for a delightful Christmas dinner!

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Vegetarian Mushroom Wellington With Garlic Mashed Potatoes

Vegetarian Mushroom Wellington with Garlic Mashed Potatoes is a delightful plant-based alternative to the classic meat dish. This savory parcel features a medley of mushrooms and aromatic herbs wrapped in flaky puff pastry, creating a dish that is both elegant and comforting. The garlic mashed potatoes serve as a creamy and flavorful side that complements the richness of the Wellington, making it a perfect centerpiece for a cozy Christmas dinner.

Ingredients

Cooking Instructions

1. Prepare the Mushroom Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Cook the Mushrooms: Add the finely chopped mixed mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become browned.
3. Add the Greens: Stir in the fresh spinach, thyme, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts. Remove the skillet from heat and allow the mixture to cool slightly.
4. Combine with Cream Cheese: Once cooled, mix the mushroom combination with the softened cream cheese and chopped parsley in a bowl. Ensure everything is well combined.
5. Prepare the Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to fit your baking sheet. Spoon the mushroom filling down the center of each pastry sheet, leaving space at the ends for folding.
6. Wrap the Wellington: Fold the pastry over the filling, sealing the edges by pinching them together. You can trim any excess pastry, and place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg to create a golden crust.
7. Bake the Wellington: Place the Wellington in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and puffed up.
8. Prepare the Garlic Mashed Potatoes: While the Wellington is baking, peel and chop about 2 pounds of potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add 4 cloves of minced garlic, 1/2 cup of milk (or cream), and 4 tablespoons of butter. Mash until smooth and season with salt and pepper to taste.
9. Serve: Once the Wellington has finished baking, remove it from the oven and let it rest for 5 minutes. Slice and serve alongside the garlic mashed potatoes, garnishing with additional herbs if desired. Enjoy your festive meal!

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Traditional Beef Wellington With Seasonal Sides

Traditional Beef Wellington is a classic English dish that features a tender beef fillet coated with a flavorful mixture of mushrooms, herbs, and pâté, all wrapped in a golden, flaky puff pastry. This show-stopping entrée is perfect for special occasions like Christmas, delivering a rich blend of flavors and textures that are sure to impress your guests. Served with a selection of seasonal sides, this dish becomes the star of your festive table.

Ingredients

Cooking Instructions

1. Prepare the Beef: Season the beef tenderloin with salt and black pepper. In a hot skillet, heat olive oil over high heat. Sear the beef on all sides for about 2-3 minutes until browned. Remove from heat and let it rest.
2. Make the Mushroom Duxelles: In the same skillet, add a little more olive oil if necessary, then add the chopped onions and minced garlic. Sauté for about 2-3 minutes until softened. Then, add the finely chopped mushrooms and fresh thyme, and cook until the mixture is dry and concentrated, about 10 minutes. Season with salt and pepper. Remove from heat and let cool.
3. Prepare the Prosciutto Layer: Lay the slices of prosciutto on a clean surface, slightly overlapping them. Spread the cooled mushroom duxelles evenly over the prosciutto.
4. Wrap the Beef: Place the seared beef in the center of the mushroom-coated prosciutto. Using the prosciutto, carefully roll it around the beef to create a tight log. Wrap the entire log in plastic wrap and refrigerate for about 15 minutes to firm up.
5. Prepare the Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with beaten egg to help seal it.
6. Wrap the Wellington: Fold the pastry over the beef, sealing the edges completely. Trim any excess pastry and make sure there are no openings. Place the sealed Wellington seam-side down on a baking sheet lined with parchment paper.
7. Finish with Egg Wash: Brush the top of the pastry with the remaining beaten egg for a golden finish. You can score decorative patterns into the pastry if desired.
8. Bake the Wellington: Preheat your oven to 400°F (200°C). Bake the Wellington in the preheated oven for about 25-30 minutes or until the pastry is golden brown and an internal temperature of 130°F (54°C) for medium-rare is reached.
9. Rest and Serve: Once baked, remove the Beef Wellington from the oven and let it rest for about 10 minutes before slicing. Serve with seasonal sides such as roasted vegetables, mashed potatoes, or green beans for a festive meal. Enjoy!

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Coq Au Vin: a French Twist on Christmas Chicken

Coq Au Vin is a classic French dish that translates to “rooster in red wine.” However, chicken is often used instead of rooster, making it a delightful and rich option for a Christmas dinner. This comforting dish is braised in red wine with mushrooms, lardons, pearls onions, and herbs, resulting in a savory, aromatic experience that embraces the festive spirit.

Ingredients

Cooking Instructions

1. Marinate the Chicken: If time allows, marinate the chicken pieces in red wine for a couple of hours or overnight in the refrigerator. However, if you are short on time, you can skip this step.
2. Sear the Bacon: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon or lardons, and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Brown the Chicken: Increase the heat to medium-high. Add the chicken pieces, skin-side down, to the pot with the bacon fat. Season with salt and black pepper. Brown the chicken on all sides for about 7-8 minutes. Remove the chicken and set aside with the bacon.
4. Sauté the Vegetables: In the same pot, add the pearl onions and cook for 4-5 minutes until lightly browned. Then add the garlic and mushrooms, cooking for an additional 3-4 minutes until softened.
5. Thicken the Base: Sprinkle the flour over the sautéed vegetables, stirring well to coat. Cook for about 1-2 minutes to remove the raw flour taste.
6. Deglaze and Simmer: Slowly pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Return the browned chicken and bacon to the pot. Add the thyme sprigs and bay leaf. Bring to a simmer, then reduce heat to low.
7. Braised Cooking: Cover the pot and let it simmer gently for about 45 minutes to 1 hour, until the chicken is cooked through and tender.
8. Finish and Serve: Once cooked, taste and adjust the seasoning if needed. Remove the thyme sprigs and bay leaf. Serve the Coq Au Vin in shallow bowls, garnished with chopped fresh parsley if desired.

Enjoy this hearty and flavorful dish with crusty bread or over a bed of creamy mashed potatoes for a truly festive meal!

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Decadent Dessert Charcuterie Board for Sweet Finish

A dessert charcuterie board is a delightful and visually stunning way to serve a variety of sweet treats at the end of your Christmas dinner. It allows everyone to indulge in different flavors and textures while encouraging communal sharing and conversation. With an array of candies, chocolates, fruits, and desserts, this board is the perfect sweet finish to your festive meal.

Ingredients

Cooking Instructions

1. Select Your Board: Choose a large, flat serving board or platter that allows plenty of space for arranging the items. A wooden cutting board or a large round platter works well.
2. Arrange the Main Items: Start by placing the larger items on the board first. Lay out the gourmet chocolates, mini pastries, and cookies in small clusters or groups to create visual interest.
3. Add Fruits: Slice the fresh fruits and arrange them around the chocolates and pastries. Scatter strawberries, grapes, and apple slices evenly, ensuring color contrast for an appealing display.
4. Incorporate Nuts & Dried Fruits: Add small bowls or mounds of nuts and dried fruits to create texture. You can mix the nuts and dried fruits or keep them separate in small clusters.
5. Fill in the Gaps: Use the marshmallows to fill any gaps on the board. Arrange them in small piles to provide an additional sweet option.
6. Include Dipping Sauces: Place small bowls of caramel and chocolate sauce strategically on the board. These will serve as delicious dips for fruits and cookies.
7. Complement with Whipped Cream: If desired, offer whipped cream in a bowl alongside the board for guests to add to their desserts.
8. Garnish and Final Touches: Finishing off the board with sprigs of fresh mint or edible flowers can elevate the presentation. This adds a pop of color and a touch of elegance.
9. Serve and Enjoy: Once your dessert charcuterie board is beautifully arranged, place it on the table for your guests to enjoy. Encourage everyone to help themselves, exploring the different combinations of flavors and textures.

This dessert charcuterie board will not only satisfy sweet cravings but also serve as a delightful centerpiece for your holiday gathering.