Mom always served some version of this menu, with the Farfalle as the centerpiece, for our buffet dinner every year on Christmas Eve because she could make everything ahead and even freeze some of the items (such as the Clam Rolls and Nama’s Rolls). She served Sally’s Chocolate Almond Toffee, Christmas cookies and vanilla ice cream for dessert; the desserts listed are what I served when Christmas Eve dinners moved from her house to mine. (All recipes are in our cookbook, A Well-Seasoned Kitchen.)
- Toasted Clam Rolls (p.17)
- Spicy Pecans (p.28)
- Spinach Farfalle Bolognese ( p.168 ) or Baked Farfalle with Prosciutto, Mushrooms and Cheese (p.167)
- Hearts of Romaine with Lemon-Anchovy Dressing (p.68)
- Nama’s Rolls (p.218)
- Frozen Peppermint Cheesecake (p.246 ) or Eggnog and White Chocolate Pots de Crème (p.236)
