Christmas Menu 1 — Buffet Style

 

 

Starters

 

 

1. Smoked Salmon Roulade with Cream Cheese and Herbs
   • Rolled smoked salmon with herbed cream cheese filling, sliced for bite-size servings.

    

2. Roasted Butternut Squash & Red Pepper Soup Shots
   • Smooth, lightly spiced, served in small glasses for easy buffet serving.

    

3. Baby Spinach and Goat Cheese Tartlets
   • Mini pastry tartlets filled with sautéed spinach, creamy goat cheese, and caramelized onions.

    

 

 

Main Buffet Meats

 

 

1. Herb-Crusted Roast Beef
   • Medium-rare slices, served with horseradish cream.

    

2. Moroccan-Spiced Roast Lamb
   • Leg of lamb roasted with cumin, coriander, garlic, and rosemary.

    

3. Lemon & Thyme Roasted Chicken
   • Juicy spatchcocked chicken roasted until golden.

    

4. Baked Salmon with Dill & Lemon Butter
   • Perfectly cooked salmon fillets with a bright lemon-dill sauce.

    

 

 

Sides

 

 

• Roasted seasonal vegetables (carrots, parsnips, baby potatoes, Brussels sprouts)
• Creamy truffle mashed potatoes
• Freshly baked bread rolls

 

 

Desserts

 

 

1. Traditional Christmas Pudding with brandy sauce
2. Festive Trifle layered with fruit, custard, and cream
3. Chocolate Mousse Cake with whipped cream topping

 

 

Finishing Touch

 

 

• Freshly brewed coffee or tea
• Homemade buttery shortbread cookies

 

 

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Christmas Menu 2 — Plated Elegant Lunch

 

 

Starters

 

 

1. Pear & Blue Cheese Salad with Walnuts
2. Carrot & Ginger Soup
3. Seared Scallops with Lemon Butter

 

 

Main Course

 

 

• Roast Beef with Red Wine Jus
• Lamb Rack with Mint Glaze
• Stuffed Chicken Breast with Spinach & Feta
• Pan-Seared Salmon with Herb Beurre Blanc

 

 

Sides

 

 

• Dauphinoise potatoes
• Honey-roasted root vegetables
• Wilted greens with toasted almonds

 

 

Desserts

 

 

• Christmas Pudding
• Trifle
• Chocolate Mousse Cake

 

 

Finishing Touch

 

 

• Coffee and homemade shortbread

 

 

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Christmas Menu 3 — Casual Buffet / Grazing Style

 

 

Starters / Finger Foods

 

 

1. Mini Goat Cheese & Caramelized Onion Crostini
2. Mini Tomato & Basil Bruschetta
3. Roasted Vegetable Skewers

 

 

Main Meats (Self-Serve Carving Station)

 

 

• Roast Beef with Mustard & Herb Crust
• Roast Leg of Lamb with Garlic & Rosemary
• Roast Chicken with Lemon & Thyme
• Baked Salmon with Herb Crust

 

 

Sides

 

 

• Roasted seasonal vegetables
• Mixed grain salad
• Creamy mashed potatoes
• Artisan breads and butter

 

 

Desserts (Self-Serve Sweet Table)

 

 

• Christmas Pudding with cream or brandy sauce
• Layered Trifle
• Chocolate Mousse Cake

 

 

Finishing Touch

 

 

• Coffee and homemade shortbread arranged on a platter for guests to take

 

 

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These menus allow for flexibility: you can serve plated, buffet, or grazing style depending on your space and guest number. Each menu is luxurious, Martha-Stewart inspired, but still achievable at home.

 

Lavish Christmas Buffet Menu – Shopping List & Directions

 

 

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Shopping List (Serves ~8-10)

 

 

Starters

 

 

• 200g smoked salmon
• 100g cream cheese
• Fresh herbs (dill, chives, parsley)
• 1 butternut squash (~500g)
• 2 red bell peppers
• 1 small onion
• Vegetable stock (750ml)
• Baby spinach (150g)
• Goat cheese (100g)
• Puff pastry (1 sheet)
• Olive oil, salt, pepper

 

 

Main Meats

 

 

• Beef roast (1 kg, ribeye or sirloin)
• Leg of lamb (~1.5 kg)
• Whole chicken (~1.5 kg)
• Salmon fillet (~1 kg)
• Garlic (6 cloves)
• Fresh rosemary, thyme, mint
• Lemon (3–4)
• Olive oil, butter
• Dijon mustard (1 tbsp)

 

 

Sides

 

 

• Carrots (500g)
• Parsnips (300g)
• Baby potatoes (500g)
• Brussels sprouts (400g)
• Truffle oil (optional)
• Cream (100ml)
• Bread rolls or artisan bread

 

 

Desserts

 

 

• Christmas pudding (~500g)
• Brandy or custard sauce
• Trifle ingredients: sponge cake or ladyfingers, mixed berries, custard, whipped cream
• Chocolate mousse cake (store-bought or homemade)
• Cocoa powder or chocolate shavings for garnish

 

 

Finishing Touch

 

 

• Coffee (enough for 8–10 cups)
• Homemade shortbread (flour, butter, sugar, optional vanilla or almond extract)

 

 

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Step-by-Step Directions

 

 

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Starters

 

1. Smoked Salmon Roulade with Herb Cream Cheese

 

1. Mix cream cheese with finely chopped herbs, salt, and pepper.
2. Lay out smoked salmon slices, spread a thin layer of herbed cream cheese, then roll up.
3. Slice into bite-sized rounds and place on serving platter.

 

2. Roasted Butternut Squash & Red Pepper Soup

 

1. Preheat oven to 200°C.
2. Toss cubed butternut squash and sliced red peppers with olive oil, salt, and pepper; roast for 25–30 minutes.
3. Sauté onion in a pan, add roasted vegetables, pour in stock, simmer 10–15 minutes.
4. Blend until smooth, season to taste, serve in small glasses or bowls.

 

3. Baby Spinach & Goat Cheese Tartlets

 

1. Preheat oven to 180°C.
2. Sauté baby spinach until wilted, season lightly.
3. Cut puff pastry into small squares, place in mini muffin tins, fill with spinach and a small piece of goat cheese.
4. Bake 15–20 minutes until golden.

 

 

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Main Meats

 

1. Herb-Crusted Roast Beef

 

1. Preheat oven to 200°C.
2. Rub beef with olive oil, salt, pepper, and chopped rosemary/thyme.
3. Sear in a hot pan 2–3 minutes per side, then roast in oven 20–25 minutes (medium-rare).
4. Rest 10 minutes before slicing.

 

2. Moroccan-Spiced Roast Lamb

 

1. Preheat oven to 180°C.
2. Mix cumin, coriander, garlic, salt, and olive oil; rub over lamb leg.
3. Roast 1–1.5 hours until tender, basting occasionally.
4. Rest 10 minutes, slice, and serve.

 

3. Lemon & Thyme Roasted Chicken

 

1. Preheat oven to 190°C.
2. Stuff chicken with lemon halves and thyme sprigs; rub with olive oil, salt, and pepper.
3. Roast 1–1.25 hours until golden and juices run clear.

 

4. Baked Salmon with Dill & Lemon Butter

 

1. Preheat oven to 180°C.
2. Place salmon fillets on foil-lined tray; top with butter, dill, lemon slices, salt, and pepper.
3. Bake 15–20 minutes until just cooked through.

 

 

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Sides

 

Roasted Vegetables

 

1. Toss carrots, parsnips, baby potatoes, Brussels sprouts with olive oil, honey, salt, and pepper.
2. Roast 30–35 minutes at 180°C, turning once.

 

Truffle Mashed Potatoes (optional luxury touch)

 

1. Boil peeled potatoes until tender.
2. Mash with cream, butter, salt, pepper; drizzle with truffle oil.

 

Bread Rolls – Serve warm or fresh from bakery.

 

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Desserts

 

1. Christmas Pudding

 

• Serve with brandy sauce or cream. Heat gently if desired.

 

2. Festive Trifle

 

• Layer sponge cake, berries, custard, and whipped cream in a clear dish. Chill until serving.

 

3. Chocolate Mousse Cake

 

• Store-bought or homemade. Garnish with cocoa powder or chocolate shavings.

 

Coffee & Homemade Shortbread

 

• Brew coffee. Serve with buttery shortbread cookies, plain or flavored with vanilla/almond.

 

 

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Serving Tips

 

 

• Arrange meats on carving boards with labels for clarity.
• Serve starters in small, elegant dishes or platters for easy buffet flow.
• Keep soups in small glasses for guests to grab.
• Desserts can be on a separate table to create a festive “sweet station.”
• Encourage guests to help themselves, giving a relaxed, Martha-inspired vibe.

 

 

Christmas Buffet Preparation Timetable (Stress-Free Hosting Plan)

 

This plan is designed so you enjoy Christmas, not spend it rushing in the kitchen. Most of the work happens gradually, with Christmas Day used only for roasting, warming and plating.

 

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3–4 Days Before Christmas

 

Shopping & Prep Foundations

 

• Do your full grocery shop (fresh produce, meats, bread, herbs, cream, etc.).
• Make sure you have enough:
  • Serving platters
  • Sharp carving knives
  • Napkins, candles, table setting items

   

• Check glassware & polish if needed.
• Freeze ice or purchase crushed ice for drinks area.

 

 

Food Prep

 

 

• Prepare shortbread dough and refrigerate (it needs rest time).
• Make the chocolate mousse cake if you are making it homemade.
• If purchasing, store boxed in a cool pantry or fridge.

 

 

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2 Days Before Christmas

 

Batch Cooking & Slow Steps

 

• Make the soup (Roasted Butternut & Red Pepper Soup):
  1. Roast vegetables.
  2. Cook and blend.
  3. Cool completely and store in an airtight container in the fridge.

   

• Prepare the trifle base:
  • Layer sponge and fruit (no cream yet).
  • Cover tightly and refrigerate.

   

• Chop vegetables for roasting (carrots, parsnips, baby potatoes, sprouts):
  • Store in sealed bags or containers in the fridge.

   

• Marinate the leg of lamb:
  • Rub with olive oil, garlic, cumin, coriander, rosemary.
  • Store covered in refrigerator.

   

• Mix herbed cream cheese for salmon roulades:
  • Store in airtight container.

   

 

 

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1 Day Before Christmas (Christmas Eve)

 

Assembly & Final Flavor Building

 

• Roll & slice smoked salmon roulades, place on platter, cover with cling wrap, refrigerate.
• Prepare spinach + goat cheese tartlets and bake.
  • Store covered in airtight container.
  • These rewarm beautifully at 140°C for 8–10 minutes.

   

• Season & wrap Beef Roast (if making the herb crust ahead).
  • Keep tightly covered in fridge.

   

• Pre-cut lemon slices and herbs for salmon presentation; store in container.
• Bake the shortbread while you set the table.

 

 

Set the Table

 

 

• Lay the full table now: plates, cutlery, candles, linens.
• Create the food station layout in your mind:
  • Drinks area
  • Buffet mains
  • Dessert area separate (important for visual flow)

   

 

This allows Christmas Day to feel gentle and intentional.

 

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Christmas Day Morning

 

Gentle Finishing Work

 

• Take beef, lamb, and chicken out of the fridge to come to room temperature (30–60 minutes).
• Preheat oven(s).
• Reheat soup slowly on low heat in a covered pot.
• Bake goat cheese tartlets for a few minutes to warm before serving (optional).

 

 

Roasting Schedule

 

 

• While meats rest, roast vegetables for 30 minutes at 180°C.
• Mash potatoes and add butter + cream + optional truffle oil right before serving.

 

 

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Just Before Serving

 

 

• Slice beef and lamb gently against the grain.
• Transfer everything to platters — add fresh herbs for effortless beauty.
• Plate trifle with whipped cream added last.
• Warm Christmas pudding and serve with custard or brandy sauce.
• Set coffee station with homemade shortbread on a tiered stand or simple wooden board.

 

 

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Hosting Style Notes (Martha Inspired)

 

 

• Let guests serve themselves — this eases you and encourages lingering conversation.
• Keep lighting soft and warm — candles always flatter a table.
• Place a small dish of herbs or pine on each platter — natural beauty over fuss.