Don't really have a tradition of cooking any special/thematic "Christmas foods", 
but last year I was celebrating with my family and decided to make Burgundian beef stew (aka Boef Bourguignon) because I accidentally saw some dude on youtube making it and it looked very yummy. Everyone liked it so I'm gonna make it this year too. It tastes very nice and has a rich and deep flavour which makes it feel more fancy than it really is. It also scales really well as if you want to make more of it you just get a bigger pot and throw more stuff into it, you don't really have to do much additional chopping or frying or whatever else. This also means it's quite easy to make, though time consuming (it took me 1 day to make the stock and 1 day to make the rest of the dish). I recommend everyone try it sometime 
Besides that my mom also has a tradition of buying rabbit or goose for New Year's when they go for cheaper which she turns into a roast, so I imagine this year it will be no different. Rabbit in white wine and rosemary is very nice but goose (
) is genuinely one of the best meats there is and the best tasting poultry for sure.
So what about you, any specific dishes you're planning on making for the table?
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I'm making some pimento cheese dip to bring as an appetizer. I use those toast crackers that are like little pieces of bread so people can make mini sandwiches. The store-bought stuff is usually whipped to heck and back and frequently has a slimy texture. I've near-perfected a method to prevent that. The trick is to drain the heck out of the diced pimentos before adding them and using as little mayonnaise as possible. Ingredients:
16oz regular cream cheese
2-4 table spoons mayonaise
2 cups of coarsely grated sharp cheddar. The bigger the pieces and the sharper the better.
4oz diced pimentos (shake your strainer of these between each step)
Heaping 1/4 teaspoon/flat 1/2 teaspoon of onion powder, garlic powder, and cayenne pepper. Salt and Pepper to taste.
1. 15-30 minutes before you really want to start, pop those pimentos into a strainer to drain and take the cream cheese out to soften.
2. Place the cream cheese in a bowl, add seasoning, and mix to incorporate.
3. Add mayo by the spoonful and mix. Stop adding when the mixture is just thicker than you'd like to serve.
4. Add 1/2 of the pimentos and mix. Add the second 1/2 and mix again. (A mixer is fine up until here, I recommend switching to a spoon from here out)
5. Add the cheddar 1/2 cup at a time. You want to gently mix so pieces are evenly distributed, but you really want to avoid as much breakage as you can.
This is ready to serve and is good once prepared. Chilling for 24-48 hours prior to serving and mixing it with a spoon periodically really elevates the dish.
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Thanks for the recipe! I'd try making it myself but I don't think I ever saw pimento cheese in stores here
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Have you owned the libs yet?
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