December Holiday Menus Christmas with Provencal Flavours

For most people, Tuscon, Arizona does not spring to mind as a foodie capital, but if you are “into” food the city has a surprising culinary vibe. Marc and I moved to the desert city without much of a plan. We took a leap of faith, quitting our jobs and selling our house in New York State to relocate to Tucson. We fell in love with the city and all its benefits.

During working hours, I am a fundraiser for the University of Arizona Honors College. My professional training is as a classical musician. However, my hobby and passion is cooking, which leads to wine pairing, you can read about some of these matches on Provence WineZine.

You need to choose your audience when you admit that roast turkey is not your favourite meal. I started cooking with my mother when I was very young but didn’t become serious until I was in my early 20s. Although, I have no professional training I did work for a while as a caterer. It would be impossible to choose my favourite cuisine from Italian, French, Asian and South American, but my culinary style is to delight our guests without making the menu too complicated to prepare or serve.

So, with that in mind here are five (5) December holiday menus for the Christmas season. Choose between these multi-course meals of seafood, poultry, meat or a vegetarian option. Note: please click on the links for the complete menus and recipes.

Seafood Holiday Menu for the Christmas Season

With Drinks: Peppered Fresh Chèvre with Toasts

Starter Course: Salmon, Avocado, and Crab Parcels

Main Course: Sea Bass Poached in Tomato-Saffron Broth

Salad: Poireaux en Vinaigrette

Sweet Stuff: Lavender Honey and Almond Pots de Crème

Provencal Seafood Dinner

With Drinks: Zucchini and Shrimp Fritters, Saffron Mayonnaise

Starter Course: Bouillabaisse Terrine

Main Course: Swordfish with Tomato Caper Butter Sauce

Salad: Lamb’s lettuce (mâche), hazelnuts and Camembert

Dessert: Lemon Tart

Vegetarian Holiday Menu

With Drinks: Zucchini Fritters

Starter Course: “Ratatouille My Way”

Main Course: Curried Vegetable Terrine

Salad: A Simple Green Salad

Dessert: Molten Chocolate Cake

Lamb and other Provencal Classics

With Drinks: Aioli Provencal

Starter Course: Tomato Soup with Pastis

Main Course: Braised Lamb Shank with Provencal Spices

Salad: Green Salad

Dessert: Apple Tart – Panade aux Pommes

Flavours of Provence Holiday Menu for Bird Lovers

With Drinks: Savoury Olive Cake Appetizer

Starter Course: Duck Skewers with Fig and Shallot Compote

Main Course: French Bistro Coq au Vin

Salad: Endive, Apple and Walnut Salad

Dessert: Lemon Madeleines