Christmas Eve at my Mom’s house is traditionally filled with lots of champagne, too many presents and a fancy dinner that features lamb as the main course. Everything is always delicious and everyone goes home happy, full, and a little tipsy. This year, my sister and I were in charge of cocktail hour, and Michael was in charge of desert. First on the list was a specialty Champagne cocktail that Callie sourced from The Love List. The only edit we made was to add more champagne to the mix to fill up the flutes. They were really good and all the special bottles made the bar look beautiful.
She also made this really yummy baked brie topped with fig preserves and fresh figs that she served with some little toasted crostini.
My addition to the mix was a salmon caviar dip that we’ve been making for Christmas Eve for the past several years. It was originally sourced from an old Barefoot Contessa book, but has changed a bit over the years. I add in a lot more lemon juice than the original recipie calls for, which cuts the “fishiness,” and a little more salt as well. Michael still won’t touch it, but the rest of us love it. Pictured behind it is my Mom’s traditional sardine dip that our grandmother used to make every Christmas. It’s a fixture at Christmas at our house, regardless of the fact that most of us are afraid of it.
Christmas Eve Salmon Caviar Dip
8 oz. cream cheese, at room temperature
1/2 cup sour cream
3 to 4 Tbsp. freshly squeezed lemon juice
2 Tbl freshly minced dill, plus sprigs for garnish
1 green onion, minced (white and green parts)
1 Tbsp. milk, half-and-half, or cream
1/2 tsp. kosher salt
Freshly ground black pepper
100 grams salmon or trout roe (The original recipe calls for salmon, but trout roe is actually a little more mild in flavor and cheaper too.)
Cream together all ingredients, and then gently fold in the caviar right before you’re about to serve it. Set aside a little spoonful of caviar and a few sprigs of dill to garnish the top, and serve with your favorite salted potato chips.
Michael was in charge of desert, and he decided on an Oreo Cheesecake. I asked him where he got the recipie, and no joke, it’s from oreo.com. The only addition we made was to add a sour cream topping at the end to cover any cracks and provide us with a good surface to decorate the top with a few more Oreo crumbles. For the topping, just mix a cup of sour cream with a tablespoon of sugar and spread over the top of the cheesecake. Bake at 350 degrees for about 5 minutes and then garnish with the crumbled Oreos.
Aside from all the yummy drinks and good food, the hit of the night was the mini fridge my sister gave Michael for his man cave. I’m not sure if I’ve ever seen him so excited over a present before. It was pretty cute. Here he is hugging the box once he figured out what was inside…
The boys got some other fun toys including Mr. moustache cocktail glasses and a tie that doubles as a flask. Genius.