Recipes from Today’s Show: Christmas Eve Dinner Menu

Published by

Christmas Eve is always a huge party at our house. I love making family recipes that bring us all together and remind us of the “old days”.  Today, my brother David is here to help me make our grandmother’s delicious Beef Braciola.  The best part of this hearty main is that the sauce is perfect to serve over my Homemade Gnocchi.  For dessert, sweet and salty Salt Roasted Pears with Caramel Sauce is a simple and decadent way to end the holiday meal.

Beef Braciola
Homemade Gnocchi
Salt-Roasted Pears with Caramel Sauce

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

  • Anna Robinson December 6, 2011 at 3:22 pm

    Last Saturday night I hosted a dinner party. I prepared your recipes in the Dec. issue of Martha Stewart Living Magazine. The Beef tenderloin with the mustard was so delicious as were the potatoes and the green beans. My company raved about the meal. Thank you so much for such wonderful recipes. They will be made again and again.
    I enjoy your TV show very much and record it everyday so I can watch it later in the day.
    Your recipes are so good!!

  • Donna Richards December 6, 2011 at 8:26 pm

    Wow, I hadn’t thought of homemade gnocchi for Christmas eve dinner, think I might try it this year as we are having a Christmas day traditional Lunch, thanks for the ideas..

  • marian December 6, 2011 at 9:17 pm

    I’d like to serve the baked potato recipe in Dec 2011 issue of Martha Stewart Living (sliced and drizzled with olive oil). Is there any way that I can make these ahead and keep them warm? Will they turn brown if cut ahead of time? Thanks!

  • Lucinda Scala Quinn December 7, 2011 at 7:22 pm

    Wow-I’m psyched the Christmas dinner has already been test driven and proven by a reader! Thanks for sharing. Marian: no prob prepping ahead, just keep them submerged in cold salted water until ready to cook. I haven’t actually cooked ahead and reheated but it should work fine. I’d prob reheat covered until warm then uncovered to crispt the top. Good luck! Best, LSQ

  • articleswrap December 10, 2011 at 1:02 am

    Really chritmas celebrations is on the way & we all are excited to celebrate it own ways. So different christmas recipes on this beautiful occasion is really not a small work, should be choose that recipes that love every family members according to their choice.

  • katherine December 18, 2011 at 7:43 pm

    Help! The Dec. issue of M.S. has the beef tenderlion recipe with mustard BUT when do you put the whipped cream and mustard sauce on?..there are NO directions as to when this is added. It just says whisk together the unsalted butter withthe mustards BUt when does the whipped cream with the mustards folded in go? Please help someone right now if you can!!! I have 109.00 worth of beef tenderloin ready to go and I can’t anywhere in the body of the article or in the recipe that directs me on what to do with the whipped cream part and really?/?? you can whisk butter???

  • Anne December 23, 2011 at 2:42 pm

    Today 12/23/11 on the East Coast, Martha and a book author showed how to make a Standing Rib Roast. The Author had written a book on the subject of Roasting. What was the name of the Author and the name of the book?

Leave a Reply

Your email address will not be published.