It started 16 years ago with a few family members. A year or two later we added a few close friends. A year or two after that we added a few neighbors and now, on Christmas Eve, my crowd has grown to over 34 people (I say over because who knows what newcomers we will end up with this year.)

Preparing a full Christmas Eve dinner for that many people is an overwhelming task even for foodies like me that love cooking. I have learned to simplify to retain my sanity. I no longer iron freshly laundered linen napkins - a good quality paper napkin does the trick now! I mix a variety of purchased and assembled items to go with my made from scratch items. Also, I make as much as I can a couple of days before leaving very little to do last minute but hug everyone as they come in the door. It is also bit easier to get in the groove as I serve the same menu every year, heaven forbid I leave out someone’s favorite item and have to see the disappointment in their eyes! The good news is that after spending Christmas Eve with all the people I love, I’m left to hangout by the fire in my PJ’s all day on Christmas Day. Oh yeah, with leftovers!

Here’s my menu:

• Oyster Stew
• Chicken Liver Pate
• Rosemary Cashews
• Fruit
• Spiral Ham with Hot Honey Mustard
• Whole Grilled Beef Tenderloin with Horseradish sauce
• Corn Pudding
• Mashed Potatoes (I would prefer a make ahead potato dish but the children would all heart attacks)
• Steamed Snap Beans with Butter and Toasted Almonds
• Mamaw’s Mac N Cheese
• Sweet Potato Casserole
• Sister Schubert’s Yeast Rolls
• Cheesecake with Raspberries
• Pumpkin Mousse Trifle
• Assorted Cookies

I picked two of my favorite recipes to share with you:

Chicken Liver Pate

Add a small glug of olive oil to a skillet and soften a large diced onion and 2 cloves chopped garlic for about 5 minutes. Do not brown. Dump them into a bowl and wipe out skillet. Add a large glug of olive oil to skillet and add 1 lb quality chicken livers and 2 tablespoons fresh thyme. Allow to cook until lightly colored but still pink in the middle. Do NOT overcook or it will be grainy. Dump the livers and onions into a food processor and whirl to smooth then add 2 sticks of diced butter and whirl a little more till completely smooth. Add salt and pepper to taste. Pour into a couple of shallow individual serving bowls. Top with a thin layer of clarified butter to seal. These are even better after a couple of days in the fridge.

Whole Beef Tenderloin

Have your butcher trim a great quality whole beef tenderloin. Take tenderloin out of the fridge to come to room temp at least an hour before you cook it. Give it a good rub all over with olive oil then rub on a judicious amount of salt, at least a tablespoon per 2 pounds. Then a good amount of pepper. Chop up a few tablespoons of rosemary and sprinkle all over Heat a gas grill (if my husband is doing the cooking it goes on the Big Green Egg but this is how I do it) to High, like over 500. Sear on all sides about 2 minutes per side. Turn down the heat to medium and continue cooking until tender reaches 130 degrees. Remove from heat and allow to rest for at least 15 minutes. It will continue to cook as it rests. Slice into half inch slices and serve with horseradish sauce.

What are your must-have recipes for that special holiday meal?

~Julie Stover, National Sales Manager, Maggie Bags