We bring you today a new Christmas menu proposal for these upcoming holidays, in which so many days of celebration end up exhausting the ideas of recipes, especially in the case of the little ones, who often need special attention.
Whether for Christmas Eve or New Year's Eve dinner, or for Three Kings or Christmas meals, the menu that we propose will appeal to children and we will avoid despairing with the classic "I don't like it", so feared by cooks at this time.
We will start our menu with a prawn cocktail, very easy to do and that children love. To do this, we will mix in a cocktail glass 1 kg of prawns cooked with coarse salt and bay leaf, peeled (of which we will reserve one whole for each serving), with two Golden apples in cubes, slices of palm, 250 gr. of cooked corn and pink sauce. Then we will cover the glass with fresh lettuce leaves and fill with the mixture to garnish with the whole prawn and a lemon wedge.
The main course of our menu will be made up of a Turkey breast with plums. We will make it by browning a boneless turkey breast, tied and seasoned in olive oil, and then sautéing the onion in the excess oil on which we will add chicken broth when it is transparent and we will use that sauce so that the breast cooks for 30 minutes over fire half.
Then we will remove the turkey and in the resulting broth we will cook the prunes for about 5 minutes, a mixture that we will beat and then strain to make a fine sauce to drizzle over the meat. We will decorate with previously cooked plums.
Finally, we will crown our Christmas menu with a Pineapple carpaccio for dessert, which we will make by cutting very very thin slices of natural pineapple as a base on which we will place a scoop of ice cream, some crunchy pastry candy, such as a tile or a biruton, some forest fruit as a garnish and we will sprinkle with strawberry syrup.