Christmas is the highlight of the winter season. This guide will help you coordinate 10 incredible homemade dishes to bring the holiday magic to all your friends and family without over-stressing. This menu is intended for 10-12 people.

Drinks

Holiday Punch

Christmas Spiced Iced Tea

Appetizers

Cranberry Meatballs

Stuffed Dates

Main Dishes

Honey Glazed Ham

Christmas Salmon

Side Dishes

Leek Bread Pudding

Scalloped Potatoes

Honey Roasted Brussels Sprouts

Dinner Rolls

Desserts

Tiramisu

Gingerbread Cheesecake

Lets get cooking!

14 days prior

Order table decor to allow for ample shipping time.

3-5 days prior

Gather all your ingredients. This way, you have plenty of time to track down anything that might be sold out.

1 day prior

Make the tiramisu, gingerbread cheesecake, pomegranate glaze, and tea.

Need:

1 1/2 Cups gingersnap cookie crumbs (30 cookies)

1/4 Cup butter

1 Tablespoon granulated sugar

16 Oz cream cheese, softened

1/3 Cup sour cream

1/3 Cup granulated sugar

1/2 Cup brown sugar

2 Eggs

1 Tablespoon molasses

1 Teaspoon vanilla

1 Teaspoon ground ginger

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

2 Tablespoons flour

1/4 Teaspoon salt

2 Cups pomegranate juice

1/4 Cup brown sugar

1 Orange

2 Egg yolks

1/4 Cup granulated sugar

1/8 Teaspoon salt

3/4 Cups heavy cream

8 Oz mascarpone

1 Teaspoon vanilla

1 Teaspoon brandy (optional)

1 1/2 Cup cold espresso

1 Package lady fingers (7 Oz)

2 Tablespoons cocoa powder

8 Cups water

1 Cup granulated sugar

1 Cinnamon stick

4 Cloves (whole, or 1/4 Teaspoon ground cloves)

5 Black tea bags

3/4 Cup pulp-free orange juice

1 Cup cranberry juice

1 Cup pineapple juice

2 Tablespoons lemon juice

8 Cups water

1. Cheesecake: Grease and line an 8x8 baking dish with parchment paper. Preheat oven to 350°F. Grab a casserole dish or roasting pan larger than the 8x8 baking dish for the water bath, preferably metal. If only a ceramic dish is available, fill halfway with warm to hot water and place in the oven (no need to wait until the oven is done preheating).

2. Add gingersnap cookies to a food processor and pulse until they become fine crumbs. Reserve 2 Tablespoons of crumbs for the topping and pour the remaining crumbs into a mixing bowl. Mix in 1 Tablespoon of sugar. Melt butter and add to the gingersnap crumbs, mixing until well combined. Press into an even layer on the bottom of the pan. Bake for 10 minutes, then remove.

3. Reduce oven temperature to 325°F.

4. In a large mixing bowl, add cream cheese and sour cream and beat until smooth. Add 1/3 Cup sugar and brown sugar and beat to combine. Add eggs and beat until combined. Add molasses, vanilla, ginger, cinnamon, nutmeg, flour, and salt and beat until smooth and creamy. Pour over the gingersnap crust and smooth into an even layer.

5. If using a ceramic dish for the water bath, remove from the oven and place the cheesecake into the water-filled dish. Bake 40-45 minutes until the edges are set and the center is slightly jiggly. While baking, continue with the pomegranate glaze and tiramisu.

6. If using a metal pan for the water bath, set the cheesecake into the pan and fill the pan halfway with boiling water. Do not fill ceramic dishes with boiling water as this could cause them to shatter. Bake 40-45 minutes until the edges are set and the center is slightly jiggly. While baking, continue with the pomegranate glaze and tiramisu.

7. Salmon: In a small saucepan, add pomegranate juice and brown sugar. Zest then juice the orange into the saucepan. Heat over medium heat until boiling. Then simmer for 20-25 minutes, stirring occasionally, until thickened into a syrup. Cool completely, transfer to a storage container, and store in the refrigerator.

8. If salmon is frozen, move to refrigerator to thaw.

9. Tiramisu: Brew strong coffee or espresso, enough to make 1 1/2 Cups. Set aside to cool.

10. Cheesecake: Turn off oven and allow cheesecake to cool in the oven for 1 hour, cracking open the oven door about 1 inch.

11. Tiramisu: Fill a small saucepan halfway with water and heat over medium heat.

12. In a medium-large heat-proof mixing bowl (bowl will be used as a double boiler and should fit partially in the saucepan), add the egg yolks, sugar, and salt. Whisk to combine.

13. Turn the heat down on the saucepan so that the water just simmers. Place the bowl over the saucepan and whisk constantly to prevent eggs from scrambling, until the mixture has thickened, is pale, and the sugar has dissolved, about 10-13 minutes. Remove bowl from saucepan and set aside to cool.

14. In a medium mixing bowl, add heavy cream and whip to medium-stiff peaks.

15. Whisk the mascarpone, vanilla, and brandy into the egg mixture until smooth.

16. Gently fold half the whipped cream into the egg mixture until combined, then fold in the remaining whipped cream.

17. Pour the cooled espresso or coffee into a shallow dish large enough to fit a lady finger.

18. Get an 8x8 baking dish dish or Tupperware container and set next to the coffee dish. Dip one ladyfinger at a time into the coffee, flipping if needed, for 1-2 seconds total. Arrange lady fingers into a single layer in the casserole dish or Tupperware container, breaking lady fingers before dipping to fill in any gaps as necessary.

19. Spread half the mascarpone mixture over the lady fingers, forming an even layer. Repeat steps 18 and 19 to form the second layer.

20. Dust the top with cocoa powder. Cover with a lid or plastic wrap and store in the refrigerator.

21. Tea: In a small pot, add 8 Cups water, sugar, cinnamon stick, and cloves. Bring to a boil, then simmer for 10 minutes to dissolve the sugar. Remove from heat and add teabags. Steep for 10 minutes, then remove the tea bags, cloves, and cinnamon stick.

22. Stir in the orange juice, cranberry juice, pineapple juice, lemon juice, and 8 Cups of water. Allow to cool completely before transferring to a large pitcher, covering, and storing in the refrigerator.

23. Cheesecake: Remove cheesecake from oven. Sprinkle gingersnap crumbs over top and decorate with any remaining gingersnap cookies. Cool completely at room temperature before covering and refrigerating.

Day of - 7 1/2 hours prior to guest arrival

Decorate and set your table. Prepare the rolls, ham, meatballs, punch, and bread pudding.

Need:

1 Cup warm water (100-110°F)

2 Tablespoons honey

2 Teaspoons active dry yeast

1/4 Cup butter, softened

1 Egg

1 Teaspoon salt

3 1/2 Cups flour

3/4 Cup brown sugar

1/2 Cup honey

1/2 Cup water

1/4 Cup dijon mustard

1/2 Teaspoon ground cloves

1/2 Teaspoon ground cinnamon

8-10 Lb ham

8 Oz jellied cranberry sauce (1/2 can)

6 Oz chili sauce (1/2 bottle)

18 Oz frozen meatballs

1 Granny Smith apple

1 Blood orange (or regular orange)

1 Cup fresh cranberries

3 Cinnamon sticks

4 Cups apple cider

1 1/2 Cups unsweetened cranberry juice

1 1/2 Cups vodka

2 Medium sourdough loafs (12 Cups, cubed)

3-4 Leeks

2 Tablespoons olive oil

1/2 Teaspoon salt

2 Tablespoons butter

4 Eggs

4 Cups milk

2 Cups half and half

1 Teaspoon dijon mustard

1/2 Teaspoon salt

1/2 Teaspoon black pepper

1 Tablespoon chives

1 Tablespoon thyme

1/2 Teaspoon ground nutmeg

2 Cups gruyere cheese, shredded

1. Set up dining table, place settings, and decor. Carefully iron table runner and napkins if desired. Gather serving utensils.

2. Set out 1 stick of butter and goat cheese at room temperature. The softened butter will be served with the dinner rolls.

3. Rolls: In a small mixing bowl, mix together warm water, honey, and yeast. Let rest 5 minutes until a foamy top has formed.

4. In a large mixing bowl, mix butter, egg, salt, and flour until everything is evenly distributed. Pour yeast mixture over the flour and knead by hand for 7-10 minutes or with a stand mixer and dough hook for 5-7 minutes, until dough is smooth. Transfer dough into an oiled bowl and lightly coat the dough with oil. Cover and let rise in a warm place, such as in the oven with the light on for 1 hour. While rolls are rising, prepare the ham, meatballs, and punch (steps 5-8).

5. Ham: Preheat oven to 325°F. In a small saucepan, combine the brown sugar, honey, water, dijon, ground cloves, and ground cinnamon. Heat on medium-high heat, stirring until the sugar is dissolved and ingredients are well combined, about 5 minutes.

6. Place the ham in a large casserole dish or roasting pan with the cut side down and cover with the prepared glaze, trying to get between all the slices. Cover with tinfoil and place into the oven. Bake 15 minutes per pound for bone-in ham or 12 minutes per pound for a boneless ham. Baste the ham once per hour. Remove the tinfoil from the ham for the final 30 minutes. When the ham has reached an internal temperature of 140°F, remove from the oven, recover with tinfoil, and allow to rest before slicing.

7. Meatballs: In a medium-sized crock pot, whisk together the cranberry sauce and chili sauce. Add the frozen meatballs and carefully mix to coat the meatballs. Heat on high until serving.

8. Punch: Zest the orange and set aside for the dates. Thinly slice the apple and blood orange and add to a large pitcher. Add the cranberries, cinnamon sticks, apple cider, cranberry juice, and vodka. Store in the refrigerator until serving.

9. Rolls: Grease a 9x13 casserole dish. Divide the dough in 15 even balls and roll in small circles over a flat surface under a cupped hand. Alternately, pinch edges together and form a smooth ball. Place rolls in 3 rows of 5 into the greased pan. Lightly coat with oil, cover, and let rise in a warm place for 1 hour, until doubled in size. While rolls are rising, prepare the bread pudding (steps 10-17).

10. Bread Pudding: Cut bread into 1-inch cubes and spread out over a large baking sheet. Bake for 30 minutes, mixing halfway, until golden and dry. Transfer to a large mixing bowl. While the bread is baking, continue preparing the leeks (steps 12-13).

11. Fill a large bowl with lukewarm water. Cut the white and light green parts of the leeks (up to where the leeks begin to fan out) into 1/2 inch rounds and place into the bowl of water. Mix the leeks several times to remove dirt and allow dirt to sink to the bottom of the bowl. Scoop the floating leeks from the water and place onto a dishtowel to absorb excess water. Scooping the leeks from the top will prevent the dirt from being mixed back in. Wash the leeks a second time, if desired.

12. Heat a large skillet over medium-high heat. Add olive oil, leeks, and salt. Cook for 5 minutes, stirring frequently. Lower heat to medium-low and add butter. Stir to melt and distribute the butter, then cover. Cook 20-30 minutes, stirring occasionally, until leeks are soft and tender. While leeks are cooking, chop the chives, plus more for garnishing.

13. In a medium mixing bowl, add eggs, milk, half and half, dijon mustard, salt, pepper, chives, thyme, and nutmeg. Whisk to combine.

14. Add cooked leeks to large mixing bowl with toasted bread. Toss to evenly distribute.

15. Grease a 9x13 casserole dish with butter or olive oil. Sprinkle 1/2 Cup cheese over the bottom of the dish. Add half of the leek and bread mixture, spreading evenly, and sprinkle another 1/2 Cup of cheese evenly over top. Add the other half of the leek and bread mixture and spread evenly. Give the egg mixture another whisk and pour 3/4 of the mixture over the bread. Gently press the bread into the mixture and allow to soak for 10 minutes.

16. Give the remaining egg mixture another whisk and pour over the bread. Sprinkle the remaining cheese evenly over top.

Day of - 2 1/2 hours prior to guest arrival

Prepare the potatoes, brussels sprouts, dates, and salmon.

Need:

1 Tablespoon butter

4 Large russet potatoes

3 Tablespoons butter

3 Tablespoons flour

2 Cups whole milk

1 Cup heavy cream

1 1/2 Teaspoon salt

1/2 Teaspoon black pepper

1/4 Teaspoon ground nutmeg

1/2 Teaspoon garlic powder

1 Cup gruyere cheese, shredded

3 Lbs brussels sprouts

4 Tablespoons olive oil

5 Tablespoons honey

1 Tablespoon balsamic vinegar

1 1/2 Teaspoon garlic powder

1 1/2 Teaspoon onion powder

1 1/2 Teaspoon salt

1 Teaspoon black pepper

12 Oz pitted dates

4 Oz goat cheese, softened

1/3 Cup walnuts

2 Teaspoon rosemary

1 Teaspoon orange zest

2 Teaspoon orange juice

1/4 Teaspoon ground cinnamon

1/4 Teaspoon salt

3 Tablespoon olive oil

2 Lbs salmon

1/2 Teaspoon salt

1/4 Teaspoon black pepper

18. Preheat oven to 350°F, even if the ham is still baking.

19. Bread Pudding: Place in the oven and bake for 90 minutes, until lightly browned. Remove and cover with tinfoil. While baking, continue.

20. Rolls: Add to the oven and bake 20-25 minutes, rotating the pan after 10 minutes for even baking. If the tops brown quickly, loosely cover the rolls with a sheet of tinfoil. Remove and set aside to cool. While the rolls are baking, begin preparing the potatoes (steps 21-22).

21. Potatoes: Grease a 9x13 casserole dish with 1 Tablespoon of butter.

22. Wash and peel the potatoes, if desired. Slice into 1/8-inch thick rounds using a mandoline or sharp knife. Place into a large bowl and cover with cold water.

23. In a microwave-safe dish, add the milk and cream. Microwave for 45 seconds.

24. Heat a medium saucepan over medium heat. Melt 3 Tablespoons of butter, then whisk in the flour and cook for 1 minute to form a smooth roux. Slowly pour in the warm milk and cream, whisking constantly to prevent lumps. Whisk in salt, pepper, nutmeg, and garlic powder. Cook 3-5 minutes until the sauce thickens. Add the cheese and mix until melted. Set aside.

25. Drain potatoes and pat dry. Arrange potatoes upright into rows and pour the bechamel sauce over top. Brush the tops of any exposed potatoes with melted butter. Cover with aluminum foil.

26. Increase oven temperature to 375°F. If bread pudding begins to darken more than desired, loosely cover with tinfoil.

27. Bake 45 minutes. Then set aside, leaving covered to keep warm. While bread pudding and potatoes are baking, continue.

28. Brussels Sprouts: Wash brussels sprouts. Cut off dry ends and remove any damaged outer leaves. Cut in half lengthwise and add to a large mixing bowl.

29. In a small bowl, add olive oil, honey, balsamic vinegar, garlic powder, onion powder, salt, and pepper. If honey is solid, heat the mixture for a few seconds until honey can be mixed. Stir to combine.

30. Pour honey mixture over the brussels sprouts and toss to evenly coat.

31. Line a large baking sheet with parchment paper. Arrange the brussels sprouts on the baking sheet in a single layer with the cut side face up.

32. Dates: Finely chop the walnuts and rosemary, and add to a small mixing bowl. Stir in the orange zest, orange juice, cinnamon, salt, and olive oil until combined. Place mixture into a piping bag or plastic bag with the corner cut off.

33. Carefully slice the dates lengthwise, but not all the way through. Fill the dates with 1 teaspoon of goat cheese and arrange on a small baking sheet or dish. Distribute walnut mixture over the tops of the stuffed dates. Set aside until ready to bake.

34. Salmon: Line a baking sheet with parchment paper and place the salmon onto the baking sheet, skin-side down. Season with salt and pepper and brush with prepared pomegranate syrup. Set aside until ready to bake.

35. Ham: Slice the ham and place into an oven safe dish. Cover with tinfoil.

Day of - 35 minutes prior to guest arrival

Bake Brussels Sprouts and dates. Prepare for guests and clean up.

Need:

1 Bottle prosecco

12 Oz ginger beer

41. Preheat oven to 400°F.

42. Dates: Bake for 10 minutes then remove from oven and allow to cool for 5 minutes before transferring to a serving dish.

43. Serve: Set out appetizers, ice, drinks, and glasses. Add ginger beer and prosecco to the punch.

44. Freshen Up: After cooking for so long, spend 5-10 minutes freshening up before your guests arrive.

45. Brussels Sprouts: Add brussels sprouts to oven 10 minutes before guests begin to arrive. Roast for 30 minutes, flipping after 15 minutes.

46. Clean: Cleanup the kitchen with any remaining time before guests arrive. The goal is to have an empty sink so you have a place to put dirty dishes after dinner. Start your dishwasher with any dirty dishes you have so it will be empty when it's time to clean up after dinner.

Day of - Guest arrival / 30 minutes prior to dinner

Reheat and finish the dishes. Enjoy your amazing creations and good company!

46. Preheat oven to 400°F.

47. Greet your guests! Encourage guests to help themselves to appetizers and provided drinks.

48. Potatoes: Remove foil and bake 15 minutes, until cheese is melted and golden brown. Cool 10 minutes before serving. Garnish with chopped chives.

49. Salmon: Bake 20 minutes until opaque throughout and the flesh flakes easily with a fork.

50. Rolls: Warm rolls in the oven for 5 minutes, then brush with melted butter or rub cold butter over the tops and allow the heat to melt the butter.

51. Bread Pudding: Reheat bread pudding in the oven for 10 minutes while covered in tin foil.

52. Ham: Reheat ham in the oven for 10 minutes while covered in tin foil.

53. Serve: If desired, transfer ham, brussels sprouts, rolls, and softened butter to a serving dish. Set out the ham, salmon, bread pudding, brussels sprouts, potatoes, rolls and butter with serving utensils. Serve your incredible creations and enjoy this delicious meal with your guests!

54. Dessert: Enjoy dessert with your guests and celebrate the end of your cooking marathon!