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By Karla Jones Seidita
Times Newspapers Staff Writer
Christmas dinner is traditionally a day-long event. Time for family and friends to gather. Festive foods are the focal point. This menu is not as difficult to prepare as it sounds. It’s divided into three parts.
Serve the hors d’oeuvres by a warming fire or around the Christmas tree while the finishing touches are being put on the dinner. Let your guests help themselves and •nibble away while they’re filled with the fragrance of the roasting goose.
After dinner, a brief stroll to the garden or a visit with the ponies not only thrills the children but helps the adults stretch a bit before dessert. While the guests are on their stroll, the table can cleared and the perishable foods put away before dessert is brought out.
Did I say dessert? I mean desserts ... with a big “S.” No proper Hunt Country Christmas feast has just one dessert. Let your guests delight in these luscious desserts. There are plenty to choose from. And plenty for everyone to have a little bit of each!
MENU
Hors d’oeuvres
Smoked salmon with capers and cracked pepper
Brandied pate in aspic
Poppy seed crackers
Mulled Virginia wine/hot
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