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Eat Like A Royal This Christmas and Set Your Table with All Things Purple

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Dive Into Purple At Your Christmas Dinner

Christmas is around the corner and with all the shopping and decorating, sometimes the meal preparation gets put on the back burner (no pun intended). Are you hosting Christmas dinner this year? Do you want to make your meal standout? Your guests will be talking about this particular purple dinner for holidays to come! 

If you are looking for purple menu ideas, you have come to the right spot! We at Purpleologist have created a four course dinner menu for you! This menu also includes cooking instructions for you to follow along with. So go ahead, make your meal POP with PURPLE, whether you live in Myrtle Beach like we do, or elsewhere!

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Let's Get Started

When having a holiday celebration it is nice for the guests to enjoy conversation and time with one another before sitting down for dinner. That is why we will start with an appetizer. This will hold your guests over without spoiling their appetite.

Dress up the classic deviled egg with purple...

Ingredients:

  • 6 eggs, hard boiled
  • 1 bottle red wine
  • 1 T. Dijon mustard
  • 1 pinch paprika
  • 1 splash lemon juice
  • 2 T. mayonnaise

Boil the eggs. Cut boiled egg in half, length ways and remove and save the yolks in a medium bowl. Cover the bowl and refrigerate. Take the remaining egg whites and boil them in the red wine until they take on a purple color. Refrigerate overnight. Mix the yolks with Dijon mustard, paprika, lemon juice and mayonnaise until well blended. Spoon yolk mixture into reserved purple egg whites. Recipe will make 12 deviled eggs. Double recipe if necessary.

Next Up

After your friends and family have had sufficient time to visit and catch up, it will be time to join together for the meal. A purple cabbage and pecan salad will be first to be served at the table. 

Ingredients:

  • 1 head of purple cabbage
  • 1 cup of pecans(sweetened pecans)
  • 3 scallions, chopped including the green part

Dressing

  • 1⁄2 cup vinegar
  • 1⁄2 cup sugar
  • 1⁄4 cup oil
  • 1⁄4 cup soy sauce

Mix the dressing Separately. You can make the dressing in advance. Shake and pour over the shredded cabbage, pecans, and scallions. Mix well to coat and serve immediately to keep the pecans from softening.

Time For The Main Course

Show Off Your Side Dish With Roasted Garlic Mashed Potatoes

Ingredients:

  • 1 head of garlic
  • 1/4 cup extra-virgin olive oil
  • 10 sprigs of fresh thyme (about 1/3 ounce)
  • 2 pounds purple potatoes, cut into 1-inch pieces
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  1. Preheat oven to 400°F.
  2. Rub off excess skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.
  3. About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
  4. Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.

ROASTED PORK TENDERLOIN WITH CHERRY-BALSAMIC SAUCE

Ingredients:

  • 2 pork tenderloins, trimmed - about 3 lbs total

    Feeds 6, add accordingly...

  • salt and pepper for seasoning
  • 1 1/2 teaspoons olive oil
  • 32 oz frozen sweet cherries, unsweetened, thawed or partially thawed
  • 1 1 /2 cups thinly sliced shallots or onion
  • 1/4 cup balsamic vinegar
  • 1/2 cup fresh basil, chopped   
  1. Preheat your oven to 425 degrees. Season pork on all sides with salt (don't go crazy here) and black pepper. Place both tenderloins on a baking sheet with sides (AKA a Jelly Roll pan) that has been sprayed with olive oil cooking spray. Cover with foil and roast for about 25 minutes or until a thermometer inserted into the center reads 160 degrees or the center is just slightly pink. Once done, let rest for about ten minutes and use the foil that covered them before to tent over them to keep them warm while they rest.
  2. While the pork is roasting, make the cherry sauce: Heat the oil to medium heat in a pan or pot large enough to accommodate all of the cherries. Add the shallots to the pan and cook until softened. Add cherries, including any liquid from the bag, into the pan and let them cook for a few minutes. Once cherries are fully thawed (if they weren't already) and softened, give them a good mashing with a wooden spoon or a potato masher - I LOVE my potato masher, I use it for everything!
  3. Let reduce while stirring occasionally until most of the liquid has evaporated. Once that has happened, stir in the balsamic vinegar, cook for 1 minute and turn off the heat.
  4. Serve pork with the Balsamic-Cherry sauce and sprinkle with the chopped basil.


After everything purple on the menu, I like to add a blast of green with sautéed broccoli or asparagus for the vegetable. The green will make the purple pop!


The Purple Finale

For some, the grand finale of dessert is the highlight of the meal. Let's stick with the pop of purple, instead of the same old pecan pie or boring fruit cake!

Purple Plum Pie

Ingredients:

  • 4 cups sliced fresh plums (about 1-1/2 pounds)
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Frozen deep-dish pie shell

Topping

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cold butter
  1. In a large bowl, sprinkle plums with lemon juice. Combine the sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell.
  2. For topping, in a small bowl, combine the sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling.
  3. Bake at 375° for 50-60 minutes or until filling is bubbly. Cover edges of crust during the last 20 minutes to prevent over-browning. Cool on a wire rack.  8 servings.

Decorated Your Dinner Table With Purple

Let's finish off with a few suggestions to go with our purple meal. We know purple is a modern and sophisticated Christmas color, so why not adorn the table with shades of purple! 

  • A deep dark purple satin table cloth.
  • Linen napkins to match the table cloth.
  • White dinner plates sitting atop of black placemats.
  • A giant glass vase filled with purple and gold metallic Christmas balls.
  • Gold snowflake confetti sprinkled throughout the table.
  • Purple stemmed wine glasses or champagne flutes.

There is no such thing as wrong, when being creative with purple!

Click here to read more about Christmas decorating with purple!




Now if this is not enough inspiration to live, love and eat purple, please visit and connect with us on Purpleologist on Pinterest! We have two purple Christmas boards, a purple food and a purple drink board to get you all fired up!