What will be on the table at your house?
Just me here, so I'll make Swedish meatballs to go with lingonberry jelly, poached salmon served cold with dill sauce and cucumber salad.
I normally toast the occasion with Linie Aquavit that's been in the freezer, but it cannot be found in this part of New Mexico.

Just us two this year, I think Alaskan King Crab, some giant shrimp and oysters. Haven't figured out how I am going to cook anything yet, part of the fun. Some sort of adult beverage I'm sure.

Plan to smoke a pork tenderloin. Key Lime pie for dessert.

Oh, man, Key lime pie!
First had it on a business trip to Florida many years ago, preceded by a platter of fried catfish and hushpuppies. Dang.

Our traditional Christmas Eve dinner is:

Homemade Ponche Crema Venezolano before dinner https://en.wikipedia.org/wiki/Ponche_crema

Pan de jamon https://en.wikipedia.org/wiki/Pan_de_jam%C3%B3n

Hayacas https://en.wikipedia.org/wiki/Hallaca

Ham

Pudin de maiz https://www.youtube.com/watch?v=nFlr_yLocAA

One bottle of Cullen, Margaret River, Cabernet Sauvignon / Merlot, 2010 https://www.nicks.com.au/2010-...net-sauvignon-merlot (We bought a case of this wine before leaving Australia in 2012. Drink one bottle a year for Christmas. So far so good.)

Flan de chocolate

We are having ham that I cook on the smoker. I am not sure of all the sides. I will smoke a whole bulb of garlic to make garlic butter with. I think we have Key Lime, Coconut cream and pumpkin pies.

It is snowing here now but melting, it was in the 50's yesterday. Forecast is for a big cool off starting Monday.

Tom

Pretty Standard fare here:

Roast Turkey, sometimes with deer medallions and gravy

Green bean casserole

Yams with marshmellow topping

Pecan and various types of pies served a la mode

Lucky we don't starve.

What was on the table was a 5 pound American Bison tenderloin with Cherry Onion Chutney and of course various sides.

Made a very simple rub from olive oil, course black pepper, Kosher salt and Thyme. Went into the oven at 425 degrees F for about an hour. The thermometer read 150 degrees internal and I took it out. Let it rest about 15 minutes and sliced. The whole gang enjoyed it and about half of the wives were amazed I could cook.

Chutney was composed of tart pitted cherries, chopped pears, diced onion, brown sugar, balsamic vinegar, cinnamon, cloves and a dash of cayenne pepper.

All in all a great meal.