Cozy Christmas Classics: A Complete Dinner Menu

• 1 cup red wine
• 2 cups beef stock
• 2 tablespoons all-purpose flour

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Pat the beef roast dry and season generously with salt and pepper.
3. In a small bowl, mix olive oil, Dijon mustard, parsley, rosemary, thyme, and garlic to form a paste. Rub this mixture all over the roast.
4. Place the roast on a roasting pan and cook for 15 minutes at 450°F, then reduce the oven temperature to 325°F (165°C). Roast for an additional 1.5–2 hours, or until the internal temperature reaches 130°F for medium-rare.
5. Remove the roast from the oven and let it rest for 20 minutes before slicing.
6. For the gravy, heat the roasting pan drippings over medium heat. Stir in the flour and cook for 1 minute. Gradually add red wine and beef stock, whisking until thickened. Simmer for 5 minutes and serve alongside the roast.

Side Dish: Creamy Garlic Mashed Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 4 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain well.
2. In a small saucepan, heat the heavy cream, butter, and garlic until the butter is melted and the mixture is warm.
3. Mash the potatoes until smooth, then gradually add the cream mixture, mixing until fully incorporated.
4. Season with salt and pepper to taste. Serve warm.

Side Dish: Honey-Glazed Carrots

Ingredients:

• 1 lb carrots, peeled and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil the carrots in salted water until tender, about 8–10 minutes. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Stir in the honey until combined.
3. Add the carrots to the skillet and toss to coat in the honey-butter glaze. Cook for 2–3 minutes until glossy.
4. Season with salt and pepper, then garnish with parsley before serving.

Dessert: Classic Christmas Pudding with Brandy Sauce

Ingredients:

• 1 cup dried mixed fruit (raisins, currants, and sultanas)
• 1/2 cup dark brown sugar
• 1/2 cup breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup milk

• 1/2 cup unsalted butter
• 1/2 cup powdered sugar
• 1/4 cup brandy

Instructions:

1. In a large bowl, mix dried fruit, sugar, breadcrumbs, flour, baking powder, cinnamon, and nutmeg.
2. Add melted butter, eggs, and milk to the dry ingredients and mix until well combined.
3. Grease a pudding basin and pour the mixture in, pressing down firmly. Cover with parchment paper and foil.
4. Steam the pudding in a large pot of boiling water for 2 hours, checking the water level occasionally.
5. For the brandy sauce, cream butter and powdered sugar together, then gradually mix in the brandy. Serve the pudding warm with the sauce.

Final Thoughts