Make-ahead Menu Plan for Christmas

Make-ahead Christmas Menu Plan

• Chorizo and Roasted Capsicum Pull-apart
• Edible Cheese Board

• Christmas Ham with Fruit Chutney Glaze
• Slow-roasted Lamb Shoulder with Rosemary, Lemon and Garlic
• 3 Dipping Sauces with Prawns

• Best German Potato Salad
• Pear and Super Grain Salad

• Creamy Eggnog Ice Cream OR Cherry Semifreddo with Chocolate Ganache
• White Forest Crackle Cheesecake Log

• Order seafood for delivery or pick up for the 24th of December.
• Order meat, groceries and fresh produce for delivery or pick up for the 22nd of December.

• Prepare and churn ice cream. Freeze. Chop nuts and crush waffle cones for garnish. Store in an airtight container.
  
  OR
• Prepare Cherry Semifreddo with Chocolate Ganache. Freeze. Toast coconut for semifreddo and store in airtight container. Prepare ganache and store in microwave safe container.
• Prepare and roll the cheesecake filling for the White Forest Crackle Cheesecake Log in plastic wrap. Refrigerate.

• Prepare and roast the lamb shoulder. Cool completely, cover and refrigerate.
• Make the dough for Chorizo and Roasted Capsicum Pull-Apart to the end of step 3. Cover and refrigerate overnight.
• Cook quinoa, toast seeds and nuts and make dressing for Pear and Super Grain Salad. Refrigerate.
• Make the sour cream dressing for the potato salad. Boil eggs and potatoes. Cool and peel eggs.
• Cook bacon for potato salad. Drain on paper towel and refrigerate.
• Pickle onions for potato salad. Refrigerate in pickling liquid.
• Coat cheesecake roll in white chocolate crackle for White Forest Crackle Cheesecake Log. Keep refrigerated in an airtight container.

• Finish the Chorizo and Roasted Capsicum Pull-Apart. Cool completely. Cover well with cling wrap and refrigerate.
• Make the Edible Cheese Board to step 6. Return to the oven without the cheese. Cool completely and wrap well. Refrigerate.
• Prepare and bake Christmas Ham with Fruit Chutney Glaze. Cool completely. Wrap in a layer of baking paper, then foil and cling wrap. Refrigerate.
• Clean and peel cooked prawns. Store in a sealable container. Place a damp paper towel over the top and cover with a lid. Refrigerate.
• Prepare all the dipping sauces for the prawns. Spoon into airtight containers and refrigerate.

• Warm Chorizo and Roasted Capsicum Pull-Apart in a moderate oven (180°C) for 30 minutes before serving.
• Place Edible Cheese Board onto a tray and place cheese into “bowl”. Bake for 15 minutes in a moderate oven or until the cheese has warmed through. Just before serving add charcuterie, olives, cocktail onions, and other ingredients.
• Slice pear and combine with mixed leaves, pomegranate seeds, quinoa, seeds and almonds and marinated feta. Mix with dressing just before serving.
• Combine all the ingredients for Best German Potato Salad. Garnish with bacon, pickles and fresh mint.
• Warm lamb shoulder in a moderate oven for 30 minutes before serving with salads.
• Remove ham from the refrigerator and serve with extra chutney.
• Serve prawns with dipping sauces.
• Remove Creamy Eggnog Ice Cream from the freezer 10 minutes before serving. Garnish and serve.
  
  OR
• Remove Cherry Semifreddo from freezer 10 minutes before serving. Meanwhile, heat chocolate ganache in microwave in 30 second intervals until pourable. Decorate semifreddo with ganache, coconut and cherries and serve.
• Remove White Forest Crackle Cheesecake Log from the fridge just before serving. Garnish with extra cherries and serve.

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