A “Sexy Special Christmas Dinner” sounds like a fun way to make your holiday meal feel extra indulgent and exciting! For an occasion like this, you want to serve dishes that are both impressive and delicious, with rich flavors and elegant presentation. Here’s a complete menu that’s sure to set the mood for a festive, memorable dinner:
Sexy Special Christmas Dinner Menu
Starter:
Lobster Bisque
A rich, velvety, and luxurious soup with a hint of sherry, perfect for starting a special Christmas dinner.
Ingredients:
- 1 lb lobster tail (or 2, if desired)
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup brandy or dry sherry
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions:
- Cook the lobster: Boil or steam the lobster tails until cooked through, about 6-8 minutes. Once cooked, remove the meat from the shells and chop it into small pieces. Save the shells for flavor.
- Make the bisque: In a large pot, heat the olive oil and sauté the onion, carrot, and celery until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes.
- Add the brandy or sherry, scraping the bottom of the pot to release any browned bits. Add the lobster shells and seafood stock, then simmer for about 15-20 minutes.
- Blend: Remove the shells and blend the soup with an immersion blender until smooth. Stir in the heavy cream, butter, and the lobster meat, then cook for another 5 minutes.
- Serve: Season with salt and pepper and garnish with fresh herbs.
Main Course:
Herb-Crusted Rack of Lamb
This is a showstopper! The tender, flavorful lamb with a crispy herb crust is perfect for a special Christmas dinner.
Ingredients:
- 1 rack of lamb (8-10 ribs)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup Dijon mustard
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar (optional for drizzling)
Instructions:
- Prepare the lamb: Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and pepper.
- Sear the lamb: Heat the olive oil in a skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes.
- Herb crust: Mix the garlic, rosemary, and thyme with Dijon mustard. Brush the lamb with the mustard mixture.
- Roast the lamb: Place the lamb in the oven and roast for about 15-20 minutes for medium-rare, or longer if you prefer it more done.
- Rest: Let the lamb rest for 10 minutes before slicing into individual chops. Drizzle with a bit of balsamic vinegar if desired.
Side Dish:
Garlic Mashed Potatoes with Truffle Oil
Luxuriously creamy mashed potatoes with the earthy taste of truffle oil make a perfect pairing with the lamb.
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tbsp butter
- 2 cloves garlic, minced
- 1-2 tbsp truffle oil (or more, to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Boil the potatoes: Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, heavy cream, and minced garlic. Mash until smooth and creamy.
- Season: Stir in truffle oil, salt, and pepper to taste.
- Serve: Garnish with chopped parsley for a pop of color.
Side Dish:
Roasted Brussels Sprouts with Balsamic Glaze
Crispy, caramelized Brussels sprouts with a tangy balsamic glaze make a perfect side to balance the richness of the lamb.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions:
- Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the Brussels sprouts in olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast: Roast for 20-25 minutes, stirring halfway through, until they are crispy and golden brown.
- Glaze: In a small saucepan, heat the balsamic vinegar and honey over medium heat, simmering until it thickens to a glaze.
- Serve: Drizzle the balsamic glaze over the roasted Brussels sprouts and serve.
Dessert:
Chocolate Fondue with Fresh Fruit & Marshmallows
A decadent chocolate fondue for dessert adds a fun, interactive element to the meal. Dip fresh fruit, marshmallows, and even cookies for a sweet finish.
Ingredients:
- 8 oz dark chocolate (or milk chocolate, depending on preference)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Assorted fruits (strawberries, bananas, apple slices, etc.)
- Marshmallows, cookies, or cake cubes for dipping
Instructions:
- Melt the chocolate: In a heatproof bowl, combine the chocolate and heavy cream. Heat over a double boiler or in the microwave until melted, stirring until smooth.
- Add flavor: Stir in the vanilla extract.
- Serve: Pour the melted chocolate into a fondue pot or a serving bowl and serve with fresh fruit, marshmallows, and other dipping items.
Drink Pairing:
- A nice red wine, such as a Cabernet Sauvignon or a Pinot Noir, pairs beautifully with the rich lamb and creamy sides.
- For a non-alcoholic option, try a sparkling cranberry or apple cider.
Tips:
- You can make some of the dishes ahead of time, like the bisque and the mashed potatoes, and simply reheat them.
- If you want to add a little extra to your dessert, drizzle some caramel sauce or sprinkle sea salt on top of the chocolate fondue!
This “Sexy Special Christmas Dinner” is sure to impress your guests or make your Christmas meal feel extraordinary. It’s rich, flavorful, and a little indulgent—just like a festive holiday dinner should be! Would you like any more details on these recipes or perhaps a different side dish?