Christmas is such a magical time of year, and spending time with family and friends gathered around the table is so special. As this is our last Fraiche Table of the year, we planned out a Christmas Dinner to take the heavy lifting out of hosting this year!
This has been such a fun series over the year, from our Romantic Valentine’s tablescape to Cinco de Mayo to our Holiday Appy party. I hope this series has inspired you and made entertaining a little less intimidating and a little more simple.
The Christmas Flowers & Greenery
With the goal of making life a little easier, we placed a variety of winter greenery on the table as a beautiful centrepiece. We used the following items as our centerpiece of the table:
- Cedar branches
- Seeded eucalyptus
- Green and red skimmia
- White winter berries
- White and dusty pink garden roses
Everything came from Byland’s, our go to for all fresh cut flowers and greenery in Kelowna! If you have leftover tree trimmings, you could use those too!
The Christmas Table
In keeping with a more rustic theme, we skipped a table cloth and placemats and used a white textured plate from The Cross. We layered in our FAVOURITE gold cutlery, with these adorable heart stitched napkins from our Fraiche Kitchen collection. With both white and red wines part of our menu we included two different glasses. To finish it off, we decorated little ginger bread cookies for each place setting.
The Christmas Menu
Christmas is a time of classic comfort food and this menu checks that box. A simple appetizer welcomes guests into your home, followed by a roast chicken with all the fixings, and a gingerbread cake to finish the meal off. BC Wine Institute paired each course with a local BC Wine to compliment each dish.
Appetizer: Goat Cheese Cigars
Wine: Fort Berens Estate Winery 2017. Reserve Riesling
Salad: Confetti Kale Salad
Okanagan Crush Pad Winery free form Vin Gris 2017 (certified organic)
Main: Apple & Butternet Squash Roasted Chicken served with Parmesan Roasted Brussel Sprouts, Garlic Kale Mashed Potatoes, Perfect White Buns
Wine: Cedar Creek Estate Winery 2016. Amphora Wine Project Desert Ridge Cabernet Franc
Dessert: Naked Gingerbread Cake
Wine: Sage Hills Organic Vineyard & Winery 2016, Dessert Wine – Port Style
The Hostess Schedule
Two days before:
- buy wine
- iron linens
- pick out outfit
- grocery shop (download list here)
- pick up flowers and greenery
- place white wines in fridge
- set table
- make goat cheese cigars and freeze (do not bake)
- make gingerbread cake- cool, wrap to cover and set aside
- prep salad (leave dressing on the side)
- make dough for buns
- prep side dishes
- make buns (bake)
- make icing for gingerbread cake and assemble
30 minutes before guests arrive:
- place chicken in the preheated oven to bake
- make mashed potatoes
- bake Goat Cheese Cigars (10 minutes before guests arrive)
As guests arrive:
- serve wine
- serve Goat Cheese Cigars – place Brussels sprouts in oven
- reheat the mashed potatoes and serve the meal!
Thank you to the BC Wine Institute for sponsoring this post!
eucalyptus would smell divine on the table!!