The Spode Christmas Tree pattern I use after Thanksgiving to Christmas day. The wine glasses are Waterford. Red clear glass chargers and my hotel silver flatware.
Most always on this table I use the gold Christmas tree napkin holders.
This year I made a new purchase, a plaid tablecloth with red and green. I have definitely been looking at too many blogs using all the plaids. I have always loved them but in my more formal dining room have never used them until this year. I LOVED the casual look with the more formal look of my dining room.
Daughter Nicole did our flower arrangement for the table. She is an interior decorator by education but works with a business that was named wedding flower arranger of the year in a national publication, they actually are awesome. This years arrangement was done in an antique porcelain pedestal piece edged in gold that was a recent buy for me, I loved this piece.
Loved, loved, loved the casual elegance of the red tartan plaid with the elegance of this room. This is me stepping outside of the box and being influenced by some of my most favorite blogs.
We also had a children's table which Grand Dad and GiGi also always sit at and I try to make it special as well.
For the younger children they have their very own place settings.
This is always a special table for us and we enjoy having our Christmas dinner with all the grands. The grown kidlets enjoy their time together as well.
Roasted Beef Tenderloin with Gorgonzola Sauce
Hericot Vert with Portobello Mushroom Casserole
Mixed Green Salad
Cheesecake with Raspberry Sauce
A tradition in our home is serving Martha Stewart's Egg Nog. It is without a doubt a very stout egg nog but oh my so very good. I never got a photo of the egg nog but will share the recipe here if you don't have it.
Yield Serves 26
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy
3 cups bourbon, (I use Maker Mark)
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg (very important to use fresh nutmeg)
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
My Note: This is the most amazing Egg Nog you will ever have.