It’s a busy time, an invigorating time, a tired time, a loving time, and an entertaining time. Let’s make it easy on ourselves; let’s make our dinner elegant, but casual, easy but delicious, a little bit Target, and a little bit Tiffany’s.

Your TABLE SETTING is where the fun starts. I used a charger from Pier 1 as a placemat,my Royal Dalton china for the dinner plate, and a salad plate from Target. The silverware is also from Target. Mixing and matching made it a lot easier to have enough of everything and it made the table much more interesting.

It doesn’t matter if all of your things are not expensive; it all looks good when it’s intermingled. My GLASSWARE is a mix of things from Target, Big K, and Waterford crystal.When I didn’t have enough I used different things that blended well at the end place settings.

I embellished the large candelabrum CENTERPIECE with white poinsettias, red holiday balls, and simple greens. I then decorated the rest of the table with a few candles and more greens. This kept things out of eye level so my guests could converse easily. I also used my china COFFEE CUPS at each place setting as a vase for a rose and a ring for the napkins.

The BEADED CANDLE BRACELETS I have on the candle holders are so easy to use.They slip right on to the candle holder.These little extras will keep your guests looking around for more small surprises.

I started the party with light APPETIZERS and traditional TOM AND JERRY’S.The cups I used are purposely not matched, but blend well. Staying away from perfection will keep your guests relaxed.

The CROWN PORK ROAST is so delicious and comforting it will remind you of a hug from Grandma. Best of all it only takes about 4 1/2 hours to prepare and the entire meal is served on one platter. (You will need to call a butcher ahead to pre-order this roast.)

A DESSERT BUFFET that is set up in another room will entice your guests to a more comfortable sitting area after dinner.You can use any table, buffet, counter, or even a dresser pulled from a bedroom. I decorated my buffet with a small sleigh, a cute reindeer and some more greens.This is a good time to use the Christmas decorations you have collected. Be sure to set things at various heights to add more depth and interest to your table.

Everyone loves a good cup of coffee with dessert. If Christmas isn’t a special enough time to use your SILVER SERVICE, I don’t know what is. I mixed mine with some cute Christmas mugs to keep things comfortable. This dinner will allow you to enjoy your guests, it will fill your house with wonderful aromas, and it is sure to be a hit. I wish you a mixed, matched, blended, beautiful, simple,warm and cozy holiday!

Tom and Jerry Drink

• 9 eggs
• 3 cups powdered sugar
• 1/2 tsp. baking soda
• 1 shot rum
• 1 shot whiskey (or brandy)

Separate the eggs, beat yolks until very stiff. Add 1/4 of the powdered sugar and beat again. Set aside. Beat egg whites until very stiff.Add remaining powdered sugar slowly to egg whites and mix. Mix the two batters together with the 1/2 tsp. baking soda. In a large mug, put 1 shot of rum, 1 shot of whiskey, then add hot water leaving room to top with Tom & Jerry batter. Sprinkle with nutmeg.

Foccacia

• 3 cups flour
• 1 cup warm water (approximately)
• 2 T. olive oil
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 pkg. dry yeast

Mix all ingredients to form a soft dough, add more water or flour as needed. Cover and let rise one hour. Pat onto a 9 x 13 pan, it will look like a thick pizza crust. Bake at 400 degrees until golden, about 20 minutes. Cool slightly. Topping 5 oz. goat cheese mixed with equal amount of cream cheese 1/2 cup pre-made basil pesto (or homemade) 1 cup pine nuts 1 lb. small cooked shrimp 1/2 cup grated parmesan cheese Layer above ingredients and bake until golden, approximately 10 minutes at 400 degrees. Serve hot or at room temperature.

Lox Canapés

• 1 lb. dilled lox
• 1 loaf Pepperidge Farms Original bread
• 1/2 cup cream cheese with chives
• Horseradish cream sauce
• Capers and red pepper slices for garnish

To assemble, select a Christmas tree cookie cutter or other holiday themed cookie cutter. Cut the bread with the cutter, spread with cream cheese, top with a single layer of salmon and cut again with the cutter to form the selected shape. Garnish with holiday ornaments made of small dollops of horseradish cream, capers and bits of red pepper.

Crown Roast of Pork with Broccoli Harvest Stuffing

• 1 tsp. oregano
• 6 T. all purpose flour
• Salt
• Pepper
• 1 tsp. dried thyme leaves
• 1 crown roast of pork (Butcher can help determine amount needed for your group. Roast shown is 14 ribs.)
• 3 T. salad oil
• 1 large onion, chopped and sautéed
• 1 12 oz. package mushrooms, chopped
• 1 bunch broccoli, chopped
• 6 cups prepared croutons
• 1/2 Cup prepared chicken broth (We recommend Swanson’s)
• Fresh green beans
• Fresh peas
• Mini-gourmet Yukon gold potatoes
• Candied beets

Preheat oven to 325 degrees.

Mix 1 tsp. oregano, 3 T. flour, 1 tsp. dried thyme leaves and 1/2 tsp. pepper. Rub inside and outside of roast with salt, and then coat outside with flour mixture. Place roast rib ends down, in large roasting pan. Roast uncovered at 325 degrees for two hours.

To prepare stuffing mixture; in a large skillet, heat (over medium heat) 3 T. salad oil. Sauté onion, then add mushrooms and broccoli, salt to taste, 1/4 tsp. pepper and cook until ingredients are tender but crisp. Stir in croutons and chicken broth and toss until mixed.

After two hours of roasting, remove pork and turn it rib-ends up. Baste. Add stuffing mixture to the cavity of the roast. Insert meat thermometer. Continue roasting uncovered for about 1 1/2 - 2 hours; thermometer should reach 170 degrees. If your stuffing begins to get too brown, cover it with foil. (Any extra stuffing can be put in a covered casserole dish and also put into oven for the last 40 minutes of roasting.)

In a separate covered roaster, toss clean, un-peeled Yukon gold potatoes with 1T. salad oil and bake for one hour or until tender.

Prepare green beans and peas and keep warm.

Place fully cooked roast on a warm platter rib-end up and let stand for 15 minutes. During this time prepare your gravy. Pour roast drippings into a bowl and let sit until fat and juice begin to separate. Return 3 T. of fat to roasting pan, skim and discard remaining fat.Add 3 T. flour to roasting pan until blended. Use 3 cups of meat juice (add water if needed), 1/2 tsp. salt, 1/4 tsp. pepper to roasting pan and stir until mixture boils and thickens.

Arrange green beans, peas, potatoes and candied beets on platter with the roast. Serve with gravy.

By Teri Bennett