Christmas Dinner 2025

Aristocratic Aspirations vs. Practical Preparations:

Buhler Haus

Christmas Eve, 2025

Menu

Braised Red Cabbage with Crispy Bacon Lardons, Toasted Pecans, Crumbled Bleu Cheese, and Balsamic Reduction over a Bed of Baby Spring Greens

Ravioli Gratin in Velvety Tomato Cream Sauce

Tender Butterflied Chicken in Garlic and Fine Herb Cream Brightened with a Hint of Fresh Lemon Essence

Rustic Pavlova Crowned with Chantilly Cream, Seasonal Berries, and a Drizzle of Silken House Lemon Curd

Translation:

The Buhler's 2025 X'mas Dinner Plan

Warm red cabbage, bacon, pecans, blue cheese, and balsamic vinegar over spinach and arugula

Frozen ravioli baked in canned tomato bisque soup and melted cheese

Chicken cutlets in Boursin cheese sauce and a squeeze of lemon juice

Meringue with whipped cream, berries, and homemade lemon curd

Secret ingredient: love and fingers crossed!

CHRISTMAS MENU FOR 4

1️⃣ Baked Creamy Boursin Chicken

Ingredients

Chicken

2 large chicken breasts, butterflied into 4 cutlets
½ tsp garlic powder
Salt & black pepper, to taste
1 tbsp olive oil

Sauce

1 tbsp butter
2–3 medium shallots, finely minced (can substitute ½ medium onion)
¾ cup chicken broth
½ cup dry white wine (optional, Sauvignon Blanc or Chardonnay)
1–1½ packages (5.2 oz each) Boursin Fine Herbs & Garlic, softened
½ tsp fresh thyme or rosemary (optional)
1–2 tsp fresh lemon juice

Chopped parsley for garnish

Instructions

Prep chicken: Butterfly breasts, season both sides with garlic powder, salt, and pepper.
Sear: Heat olive oil + butter in a skillet over medium-high. Sear chicken 2–3 min per side until lightly golden. Transfer to a baking dish.
Make sauce: Sauté minced shallots (~3–4 min) until soft. Deglaze with chicken broth + optional wine, scraping browned bits. Stir in Boursin until smooth. Add thyme/rosemary and lemon juice; adjust seasoning.
Assemble & Bake: Pour sauce over chicken, cover loosely with foil. Bake at 350°F for 22–25 min until chicken reaches 165°F. Uncover last 5 min to thicken sauce slightly.
Serve: Garnish with parsley.

2️⃣ Red Cabbage & Bacon Salad (Warm, with Greens)

Ingredients

1 small/medium red cabbage, cut into 1-inch pieces
8 oz uncured thick-cut bacon, ¼-inch pieces
¾ cup chopped pecans, toasted
1–2 tbsp balsamic vinegar, to taste
Salt, to taste
To serve: 5 oz spring mix (arugula, baby spinach, etc.), 6 oz creamy blue cheese, crumbled

Instructions

Cook bacon until crisp; remove and reserve fat.
Sauté cabbage in bacon fat over medium heat ~6–8 min until tender. Season lightly.
Add balsamic vinegar, stir in pecans and bacon.
Toss with spring mix, sprinkle blue cheese, serve immediately.

Wine pairing: Light Pinot Noir or dry Rosé complements bacon and cabbage.

3️⃣ Tomato Cream Ravioli Bake

Ingredients

2 packages (9 oz each) meat ravioli
2 (10.75 oz) cans tomato bisque
1 (15 oz) bottle Mexican sour cream
6 oz Havarti cheese, sliced
6 oz Swiss cheese, sliced
Red pepper flakes, to taste

Instructions

Preheat oven 350°F.
Mix tomato bisque + sour cream + red pepper flakes.
Layer half ravioli, half sauce, half cheeses; repeat.
Cover with foil; bake 20–25 min. Remove foil last 5 min to melt/lightly brown cheese.

Wine pairing: Medium-bodied Merlot or Chianti complements creamy tomato and cheese.

4️⃣ Rustic Pavlova with Lemon Curd and Berries Compote

Ingredients

Pavlova

4 large egg whites (room temp)
1 cup superfine sugar
1 tsp cornstarch
1 tsp white vinegar or lemon juice

1 tsp vanilla extract

Lemon Curd

4 egg yolks
½ cup granulated sugar
½ cup fresh lemon juice
Zest of 1–2 lemons
58 gram (¼ cup) unsalted butter, cut into small pieces

Pinch of salt

Compote

Topping

1½ cups heavy cream
2–3 tbsp powdered sugar

2–3 cups mixed berries

Instructions

Lemon Curd (10 min): Whisk yolks, sugar, lemon juice, zest, and salt. Cook over medium-low heat, whisking constantly ~5–7 min until thick. Stir in butter until glossy; cool and refrigerate.
Pavlova: Preheat oven 275°F; line baking sheet. Beat egg whites to soft peaks, gradually add sugar, cornstarch, vinegar, vanilla; beat to stiff peaks. Spoon into rustic 8–9 in circle; bake 90 min. Cool in the oven with the door slightly open.
Whipped Cream & Assembly: Whip cream + powdered sugar to soft peaks. Spread over pavlova, top with berries; optionally spoon lemon curd lightly over berries or serve on side.

Wine pairing: Moscato d’Asti or Late Harvest Riesling balances tart berries and creamy lemon.

🕒 ONE-DAY TIMELINE (Dinner at 6:00 PM)

Time	Task
9:00 AM	Preheat oven to 275°F. Prepare meringue for pavlova. Bake 90 min. Cool inside oven.
10:30 AM	Make lemon curd; cool and refrigerate.
11:00 AM	Chop cabbage, shallots; toast pecans; cut bacon. Prepare chicken (butterfly & season).
11:30 AM	Prepare ravioli bake (mix sauce, layer pasta and cheese). Cover & refrigerate.
12:00 PM	Sear chicken; prepare Boursin sauce. Pour over chicken, cover. Refrigerate.
2:00 PM	Cook bacon & cabbage for salad; cool slightly and refrigerate.
4:45 PM	Preheat oven to 350°F for chicken & ravioli.
5:00 PM	Bake chicken (covered) & ravioli (covered).
5:30 PM	Remove foil from chicken; uncover ravioli. Bake 5–10 min more to finish.
5:45 PM	Reheat cabbage lightly; toss with spring mix & blue cheese. Plate or serve family-style.
5:50 PM	Whip cream; assemble pavlova with berries and optional lemon curd.
6:00 PM	Serve dinner & dessert.