A casual Christmas lunch

We’re hosting Christmas this year, although we’re not Hosting Christmas. Our family has decided to keep our gatherings small this year. Over Thanksgiving, there was a COVID outbreak among a large swathe of my extended family, including elderly and immunocompromised relatives. Everyone seems to be doing well now, fortunately, and most of us have had the omicron booster, but it’s definitely worrisome and has put us off bigger family gatherings for the time being. The three of us got together with just my parents on Thanksgiving, and we’re thankful that we did, as none of us wound up with COVID.

On Christmas Day this year, it will just be my parents, my brother, and my sister-in-law at our house. This will be the third Christmas we’ve hosted during the six years in our house - we hosted just my parents in 2020, and we joke that we’re still triggered by memories of the enormous crowd from 2018.

For a smaller group especially, I prefer to keep the Christmas meal casual. My favorite vibe on Christmas Day is everyone chatting and playing with their gifts and grazing and losing all track of time. As much as I like to gather around the table on Thanksgiving, it’s nice to congregate in clusters and relax on Christmas. Everyone deserves to relax on Christmas, even the host! As much as a host can relax. I felt attacked by this Type A Party Host content.

In 2020, I served a charcuterie board, but XXL sized to become our entire meal. I’m planning to do that again this year. I also included a couple of extra appetizers like mozzarella sticks and taquitos, although they weren’t really necessary due to the enormous size of the snack tray! Here’s a list of what I’m including on this year’s board: Meats: Roast beef, ham, salami, turkey (I buy the Boar’s Head brand) Cheeses: Cranberry Stilton, Drunken Goat, English Cheddar, Gouda, Swiss, Boursin Garlic and Fine Herbs spread (paired with Triscuits and/or dried apricots, of course, very on brand) Fruits: Red grapes, dried apricots, sliced pears Carbs: Triscuits, cracker variety sampler, pretzels Spreads: Honey mustard, horseradish, Davina Fig Spread, Savannah Bee Company Orange Blossom Honey, Dijon mustard, French Onion dip Other snacks: Cornichons, black and bleu cheese olives, mixed nuts

Dessert is also going to be simple - chocolate-peppermint whoopie pies and Walker mince pies

The punch I serve is one Molly Moorkamp shared on Instagram a few years ago and has become a family favorite! I’m not sure where the recipe originated, but here it is: 1.5 c. pomegranate juice 1 c. pear nectar 1/4 c. Grand Marnier 1-2 bottles Champagne Ice

Mix first three ingredients in punchbowl, add ice and Champagne.

Even my mom, who hates half the ingredient list, loves this punch.

I just keep appetizer plates and punch cups on the table and let the guests take it from there. If you’re the host, aside from arranging the board and mixing the punch, all you have to do is keep an eye on the board to replenish periodically and make sure nothing warms or cools to a food unsafe temperature. (And enjoy your relaxing holiday!)