Gourmet Christmas Dinner for 8 People Under $75

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Looking for a festive and delicious Christmas dinner that won't break the bank? Look no further! Our Blackstone Christmas Dinner for $75 is the perfect solution. This easy-to-follow recipe includes gourmet holiday dishes, cooked to perfection on a Blackstone griddle. Keep reading to learn how to make this delicious meal that will impress your friends and family. Be sure to check out the video below for further instructions.

For the Apple Butter

Ingredients

• 3 pounds apples, quartered
• 3/4^th cup apple cider vinegar
• 1 1/2 cup water
• 3 cups brown sugar
• Pinch salt

Directions

1. In a large pot, combine the apples, water, and apple cider vinegar. Boil for 20 minutes or until the apples are very soft and mushy.  
2. Once the apples are soft, remove them from the heat. Grab a large bowl, a fine mesh sieve, and a large metal spoon. Pass the apples through the sieve into the bowl. Discard any leftover apple peels and seeds. The mixture will look like applesauce.
3. Place the apple puree back into the pot, add sugar, then cook for 1-2 hours. Stir frequently. The mix will darken and thicken up into a jam. Remove from heat and keep at room temperature until ready to serve.

For the Herb Crusted Pork Loin

Ingredients

• 1 (3-5 pound) pork loin
• ½ cup honey mustard
• 3 tablespoons chopped rosemary
• Salt and pepper, to taste
• 1/2 bunch Italian parsley, chopped
• 8 cloves garlic, finely minced
• 1 tablespoon thyme

Directions

1. Pat any excess moisture off the pork loin with paper towels. Rub the pork loin in salt and pepper. Coat with honey mustard then crust with chopped rosemary, parsley, thyme, and garlic.
2. Preheat Blackstone griddle to medium-high heat then sear each side of the pork loin. Set a metal rack onto the griddle then lower the heat to medium-low.
3. Set the pork loin on the rack and roast for 1 hour 30 minutes or until it reaches 150F internally
4. Once the pork loin reaches 150F internally, remove it from the griddle and rest for 15 minutes. Slice and serve immediately.

For the Maple Glazed Vegetables

Ingredients

• 1 butternut squash, peeled and sliced
• 6-7 Parsnips, peeled and chopped
• 1 pound of brown mushrooms, quartered
• 6 cloves garlic, minced
• 5 sprigs thyme, leaves removed from the stems
• 1/3 cup maple syrup
• Salt and pepper, to taste
• Olive oil, for the griddle

Directions

1. Preheat Blackstone griddle to medium heat. Drizzle oil then add the squash and parsnips.
2. Season all the vegetables with salt and pepper. Cook for 15 minutes until all sides have been seared and the vegetables are very tender. 
3. Add the mushrooms to the griddle and cook for an additional 5 minutes. Sprinkle the garlic and thyme over the vegetables then slowly pour the maple syrup over the top.
4. Stir the vegetables with spatulas until completely coated in maple syrup. Cook for 2 minutes so the maple syrup has a chance to caramelize.
5. Remove from the griddle and serve immediately. 

For the Parmesan Potatoes

Ingredients

• 5 pounds red potatoes, quartered
• ½ cup cornstarch
• 4 cloves garlic, minced
• 1 shallot, minced
• 10 ounces shredded parmesan
• 1/2 bunch Italian Parsley, chopped
• Olive oil, for the griddle
• Salt and pepper, to taste

Directions

1. Place the potatoes in a large stockpot, cover them with water, then bring them to a boil. Cook for 20 minutes until the potatoes are fork-tender. Drain the potatoes and set them on a sheet pan to cool.
2. Add the drained potatoes to a large mixing bowl, toss with cornstarch, and season to taste with salt and pepper. Toss the potatoes until fully coated.
3. Preheat a Blackstone griddle to medium heat. Drizzle olive oil then throw down the potatoes. Spread the potatoes out across the griddle top to ensure that each potato is making direct contact with the griddle. This will ensure that each potato is very crispy. 
4. Cook the potatoes for 20-25 minutes. When the potatoes are crispy on each side, add the shallot, garlic, and parmesan cheese. Cook for another 4 minutes until the parmesan cheese is melted and crusted to the potatoes. 
5. Top the potatoes with chopped parsley then remove from the griddle. Serve immediately. 

For the Kale Salad

Candied Walnut Recipe

• 2 cups walnuts
• 2/3 cup brown sugar
• 2 tablespoon butter
• Pinch salt

Directions

1. Place all ingredients into a non-stick skillet. Set the pan onto a burner or griddle set to medium-low heat. Stir until sugar is melted and caramelized. Remove from the pan and set onto a parchment line paper.

Maple Shallot Vinaigrette Recipe

• 2 shallots
• 4 cloves garlic
• 2/3 cup olive oil
• 1 tablespoon Honey mustard
• 2 tablespoons maple syrup
• 6 tablespoons apple cider vinegar
• 4 sprigs thyme, leaves removed from stems
• Salt and pepper, to taste

Directions

1. Preheat a Blackstone griddle to medium heat. Add the shallots and garlic then caramelize for 5 minutes.
2. Remove the shallots and garlic from the griddle and place them into a food processor. Add all of the remaining ingredients and blend until the vinaigrette is emulsified. Keep refrigerated until ready for use.

To Build the Salad

Ingredients

• 1 large bag kale
• 1 (6-ounce) bag dried cranberries
• 1 (5-ounce) wedge parmesan cheese, shaved
• 1 acorn squash, sliced and roasted on a griddle
• Candied walnuts, prepared earlier
• Maple shallot vinaigrette, prepared earlier 

Directions

1. In a large salad bowl, add the kale and top with the remaining ingredients. Serve dressed or with the vinaigrette on the side.