If the idea of hosting a holiday meal makes you want to order takeout, this one’s for you. Instead of a 17-dish spread, here’s a simple, elevated menu: one appetizer, one main, one side, one dessert, and one signature cocktail. It feels special, but it’s totally doable between gift wrapping, school concerts, and real estate closings.
Appetizer: Baked Brie with Cranberry-Orange Chutney
Why it works: Looks fancy, takes 15 minutes, and everyone loves melted cheese.
- Place a wheel of brie in a small baking dish.
- Top with cranberry sauce mixed with orange zest and a drizzle of honey.
- Bake at 375°F for 12-15 minutes until gooey.
- Serve with sliced baguette, crackers, and sliced pears.
Main: Herb-Crusted Beef Tenderloin
Vibe: Restaurant-level, but straightforward.
- Rub a whole beef tenderloin with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Sear on all sides in a hot pan, then roast at 400°F until it reaches your preferred doneness (about 25-35 minutes for medium-rare, depending on size).
- Let rest at least 10-15 minutes before slicing.
- Serve with a simple pan sauce made from beef drippings, a splash of red wine, and a knob of butter.
(You can swap in roasted turkey breast or salmon if your crowd prefers poultry or fish.)
Side: Parmesan & Herb Duchess Potatoes
These are basically fancy mashed potatoes piped into swirls but you can totally skip the piping and just bake dollops.
- Make mashed potatoes with butter, cream, salt, pepper, and grated Parmesan.
- Stir in an egg yolk and chopped chives or parsley.
- Pipe or spoon onto a parchment-lined sheet pan and bake at 400°F until golden on the edges.
They reheat beautifully, so you can make them earlier in the day.
Dessert: Gingerbread Tiramisu Trifle
No baking, all wow-factor.
- Layer store-bought gingerbread or spice cake cubes with vanilla or mascarpone whipped cream and crushed gingersnaps in a glass trifle dish.
- Add a drizzle of coffee or espresso over each cake layer for that tiramisu nod.
- Chill for at least 4 hours or overnight.
Top with shaved chocolate or a dusting of cocoa powder before serving.
Cocktail: Cranberry-Rosemary Sparkle
Make it as boozy or as mocktail-y as you like.
In a large pitcher:
- 2 cups cranberry juice
- 1 cup orange juice
- 1 bottle chilled prosecco (or seltzer for a mocktail)
- 1/2 cup vodka (optional)
- Fresh cranberries and orange slices
- Rosemary sprigs for garnish
Serve over ice with a rosemary sprig. Festive, easy, and very “holiday in a glass.”
Realtor Stacey Donadio 