Twas the Recipe Before Christmas


Thinking about changing the menu this winter? You could plan some original ideas for a seasonal menu or consider implementing several distinct holiday recipes. Below are several examples we hope will get your imagination flowing. Make your restaurant one-of-a-kind with a spicy glass of Hot Mulled Wine, a bowl of tasty Chinese Pot Stickers, an amazing Irish Cream-Espresso Creme, or a mug of Wassail. Pair some Christmas Morning Souffle (Found at the end of this post) with Belgian Hot Chocolate or a Roast Duck with Citrus Pan Sauce with some Creamed Spinach Polenta. We hope you will take these recipes, perfect them and pair them with other dishes to make outstanding combinations that normally wouldn't go together.

Giving Your Guests an Exceptional Experience

When making a seasonal menu, go the extra mile by using a festive story or poem like the one below to creatively present your menu along with images of your entrees, side dishes, drinks and desserts. Playing off themes like the 12 Days of Christmas or New Year’s traditional Auld Lang Syne will add a personal touch to your restaurant. Since these are fun, familiar tunes, your version will certainly be a memorable experience that guests won't soon forget. You can also intertwine some creative food and drink pairings with your chosen theme so your guests will feel more educated and less confused when it comes to reading your menu.

Hot Chocolate

When this kind of originality sparks interest in your entire menu, you'll be able to suggestively sell more naturally without coming across as overbearing or obvious. Share why your delicious pint of Wassail uniquely compliments the flavor of your Spiced Pecans; or mention that Chargrilled Pineapple tastes great with Chinese Pot Stickers because the sweet fruit balances the salty, ginger flavor in the pot stickers. Explain that your Belgian Hot Chocolate is house-made with real ingredients and heated at a precise temperature to bring out the best flavor of the chocolate. Teach your customers where the phrase "meat and potatoes" comes from and how it is commonly used while describing your Prime Rib Roast and Saffron Potatoes.

     So, read through our version of "Twas the Night before Christmas" to find some unique recipes and don't forget to share your thoughts below. We hope to stir up your imagination so you can provide guests with an enjoyable dining experience they will remember and pass on to their friends and family.

The Recipe Before Christmas

Twas the night before Christmas, when all through the land

Not a creature was stirring, not even a German Gingerbread Man.

The stockings were hung by the chimney with care,

In hopes that Hot Mulled Wine soon would be there.

The children were nestled all snug in their beds,

While visions of Chinese Pot Stickers danced in their heads.

And mamma in her ‘kerchief, and I in my cap,

Had just settled our brains for a long winter’s nap.

When out on the lawn there arose such a clatter

I sprang from the bed to see what was the matter.

Away to the window I flew like a flash,

Tore open the shutters and threw up the sash.

The moon on the breast of the new-fallen snow

Gave the lustre of mid-day to objects below.

When, what to my wondering eyes should appear,

But a miniature sleigh, eight slices of Chargrilled Pineapple, and a reindeer!

With a little old driver, so lively and quick,

I knew in a moment it must be St. Nick.

More rapid than eagles his coursers they came,

And he whistled, and shouted, and called them by name!

Creme Brulee

"Now Dasher! Now, Dancer! Now, Prancer and Vixen!

On, Comet! On, Cupid! On Donner and Blitzen!

Make me a Molasses-Coffee Glazed Ham! Make me an Irish Cream-Espresso Creme!

Now dash away! Dash away! Dash away all!"

As dry leaves that before the wild hurricane fly,

When they meet with an obstacle, mount to the sky.

So up to the house-top the coursers they flew,

With the sleigh full of Lamb Chops with Rosemary and Grapes, and Spinach Au Gratin too.

And then, in a twinkling, I heard on the roof

The prancing and pawing of each little hoof.

As I drew in my head, and was turning around,

Down the chimney St. Nicholas came with a Roast Duck with Citrus Pan Sauce and Creamed Spinach Polenta in a mound.

He was dressed all in fur, from his head to his foot,

And his clothes were all tarnished with ashes, Roasted Chestnut Cookie crumbs, and soot.

A bundle of Dried Cranberry Chutney Appetizers he had flung on his back,

And he looked like a peddler, just opening his pack.

His eyes-how they twinkled! His dimples how merry!

His cheeks were red like Chile Brined Ham, his nose like a Balsamic-Glazed Carrot medley!

His droll little mouth was drawn up like a bow,

And the beard of his chin was as white as the snow.

The stump of a pipe he held tight in his teeth,

And the smoke it encircled his head like an Icelandic Christmas Cake wreath.

He had a broad face and a little round belly,
That shook when he laughed, like a bowlful of Cinnamon Spiced Mocha Floats, or, as some would say, jelly!

He was chubby and plump, from all the Christmas Morning Souffle and Belgian Hot Chocolate,

And I laughed when I saw him, in spite of my own gut!

A wink of his eye and a twist of his head,

Soon gave me to know I had nothing to dread

He spoke not a word, but went straight to the Wassail, Egg Nog and Mississippi Spiced Pecans,

After he had his fill, he turned with a yawn.

And laying his finger aside of his nose,

And giving a nod, up the chimney he rose!

Prime Rib

He sprang to his sleigh, to his team gave a swash,

And away they all flew like a Turkey with Mustard Sage Crumbs carrying Parmesan Acorn Squash.

But I heard him exclaim, ‘ere he drove out of sight,

"Happy Christmas to all, and enjoy the Three-Ingredient Prime Rib Roast and Crunchy Saffron Potatoes tonight!"

Christmas Morning Souffle


  • 1 pound bacon, sausage or ham, cooked
  • 5 eggs beaten
  • 2 1/2 c. half-n-half
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. garlic salt
  • 1/4 c. onion
  • 2 c. shredded cheddar cheese
  • 8 slices cubed, crustless bread


On the day before Christmas, combine eggs, half-n-half, and spices. Add all other ingredients. Pour in a 9 x 13 dish, cover, refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes.

Recipes tips: Add the cheese in last, just after adding all the bread. Sourdough is a personal preference for this recipe as it compliments the overall flavor of the dish. After refrigeration, pour a dab of milk over top the entire mixture just before placing in the oven. Enjoy!

What are ways that your restaurant has stood out over the holiday season? Any creative recipes or other ideas you would like to share? Comment below and let us know your thoughts!

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