December 24th is getting close, and with it comes the yearly challenge: serving a Christmas dinner that truly delights the people we love.
But a great menu doesn’t mean spending endless hours in the kitchen—or hunting down hard-to-find ingredients.
If you’d like to create a genuinely special night, you won’t want to miss these five Christmas dinner menus, designed to deliver results worthy of the most celebrated chefs, while keeping the process simple and approachable.
At Hotel Sumangá, our chef selected and adapted these holiday recipes with our guests’ favorite kind of cooking in mind.
Dishes that feel truly special yet remain easy to prepare with ingredients you can find at any supermarket.
You’ll also find wine pairings to round out the experience—so you can surprise your guests and turn dinner into a night they’ll remember.
Menu 1 – A Classic, Fruity, Elegant Christmas Dinner Menu with No Fuss
Starter: Mixed greens salad
Main: Pan-seared chicken in peach sauce + three-cheese mashed potatoes
Dessert: Quick strawberry tart with a citrus touch
This Christmas dinner menu is perfect if you want to impress your guests without making things complicated.
It starts with a fresh salad, moves into juicy chicken with a bright fruit-forward sauce, and finishes with a dessert that looks like it came straight from a pastry case.
All recipes below are designed for 4 servings, so feel free to scale up the amounts if you’re hosting more guests.
Mixed Greens Salad with Avocado and Parmesan
Ingredients
- Mixed lettuce (romaine, curly leaf, baby greens): 250 g (about 9 oz)
- Baby spinach: 80 g (about 3 oz)
- Tomatoes: 2 (about 300 g / 10–11 oz)
- Avocado: 1 (about 200 g / 7 oz)
- Parmesan: 40 g (about 1.4 oz), grated
For the dressing
- Olive oil: 4 tbsp (60 ml)
- White vinegar or apple cider vinegar: 2 tbsp (30 ml)
- Dried oregano: 1 tsp
- Salt and black pepper, to taste
Directions (8–10 minutes)
- Wash and dry the greens very well. If they’re still wet, the dressing will dilute and the salad will lose its crisp texture.
- In a small jar, combine the olive oil, vinegar, oregano, salt, and pepper. Close the lid and shake for 15–20 seconds, until lightly emulsified.
- Right before serving, toss the greens and tomatoes in a large bowl. Add the dressing and gently mix.
- Finish with grated Parmesan and serve immediately.
Chicken Breasts in Peach Sauce
Ingredients
- Chicken breasts: 4 (about 700 g / 1.5 lb)
- Olive oil: 1 tbsp
- Butter: 2 tbsp (30 g)
- Canned peaches: 1 can (400 g / 14 oz), drained and sliced
- Peach jam: 4 tbsp (about 60 g)
- Orange juice: 120 ml (½ cup)
- Heavy cream: 200 ml (about ¾ cup + 1 tbsp)
- White wine: 80 ml (about ⅓ cup), optional but recommended
- Salt and pepper, to taste
Directions (25–30 minutes)
- Season the chicken breasts with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter melts and starts to foam, add the chicken.
- Sear for 3–4 minutes per side. You’re building a golden crust now; the chicken will finish cooking later in the sauce. Remove to a plate.
- Reduce the heat to medium. If using white wine, pour it in now and use a wooden spoon to scrape up the browned bits (that’s where the flavor is). Let the alcohol cook off for 1 minute.
- Add the orange juice, peach jam, and heavy cream. Stir and simmer for 4–6 minutes, until the sauce starts to thicken slightly.
- Add the peach slices and return the chicken to the skillet. Simmer over low heat for 6–8 minutes, until the chicken is cooked through.
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- If you have a thermometer, the center should reach 74°C / 165°F.
- If not, slice the thickest part: it should be fully white inside, and the juices should run clear.
7. Adjust salt and pepper, then serve with plenty of sauce spooned over the top.
Three-Cheese Mashed Potatoes
Ingredients
- Potatoes: 900 g (about 2 lb), peeled and cubed
- Butter: 60 g (4 tbsp)
- Milk: 200 ml, warmed (plus a little more if needed)
- Cream cheese: 80 g (about 3 oz)
- Shredded mozzarella: 120 g (about 4 oz)
- Grated Parmesan: 40 g (about 1.4 oz)
- Salt and pepper, to taste
Directions (25 minutes)
- Boil the potatoes in salted water for 18–22 minutes, or until very tender (they should fall apart easily when pierced).
- Drain well, then return them to the hot pot for 30 seconds (off the heat), so excess moisture evaporates—this makes the mash creamier.
- Mash the potatoes and stir in the butter. Add warm milk gradually until the texture is smooth and fluffy.
- Add the cream cheese, mozzarella, and Parmesan. Mix until melted and silky. Adjust seasoning.
Quick Strawberry Tart with a Citrus Touch
Ingredients
- Puff pastry sheet or ready tart shell: 1 (250–300 g)
- Strawberries: 400 g (about 14 oz), washed and sliced
- Strawberry jam: 4 tbsp
- Orange or lemon juice: 2 tbsp
- Lemon or orange zest: ½ tsp
Directions (25–30 minutes + 10 minutes cooling)
- Preheat the oven to 180°C / 350°F.
- Bake the pastry/shell according to package directions (usually 15–20 minutes), until deeply golden. Let cool for 10 minutes.
- In a small saucepan, warm the jam with the juice and zest for 1–2 minutes, just until it loosens into a glossy glaze.
- Arrange the strawberries on top and brush with the glaze for that “bakery” shine.
Recommended wine pairing
- Pinot Noir (main choice) or a fuller-bodied Chardonnay. Pinot Noir is famously friendly with roast poultry and fruit-forward sauces without heavy tannins.
If you prefer white: a creamy, textured Chardonnay pairs beautifully with buttery mashed potatoes.
Menu 2 – Seafood and Gentle Spices
Starter: Hearts of palm and shrimp curry cocktail
Main: Oriental-style chicken with ginger rice
Dessert: Puff pastry roll with almonds
This is a festive, slightly different Christmas dinner menu with a “gourmet” feel—without complicated techniques.
A creamy hearts-of-palm shrimp cocktail, chicken with bright oriental notes, and a puff pastry dessert that always works will make your dinner feel memorable.
Hearts of Palm and Shrimp Curry Cocktail
Ingredients
- Cleaned shrimp: 350 g (about 12 oz)
- Hearts of palm: 1 can (400 g / 14 oz), drained and sliced
- Onion: ¼, finely chopped
- Garlic: 1 clove, finely chopped
- Butter: 15 g (1 tbsp)
- Curry powder: 1 tsp (adjust to taste)
- Flour: 1 tbsp
- Milk: 250 ml (1 cup)
- Salt and pepper, to taste
- Lettuce leaves: 8, for serving
Directions (15–18 minutes)
- In a skillet over medium heat, melt the butter and sauté the onion and garlic for 2 minutes.
- Add the shrimp, season with salt and pepper, and cook for 2–3 minutes—just until pink (overcooking makes shrimp tough).
- Add the curry and flour. Stir for 30–40 seconds.
- Slowly pour in the milk, stirring to prevent lumps. Cook for 3–4 minutes, until gently thickened.
- Fold in the hearts of palm at the end (1 minute) and serve over lettuce leaves.
Oriental-Style Chicken with Ginger Rice
Oriental-Style Chicken
Ingredients
- Chicken breast: 650 g (about 1.4 lb), cubed
- Oil: 2 tbsp
- Soy sauce: 3 tbsp
- Coconut milk: 250 ml (1 cup)
- Mandarin or orange juice: 160 ml (about ⅔ cup)
- Green apple: 1, diced
- Roasted peanuts: 60 g (about 2 oz)
- Cornstarch: 2 tsp + 2 tbsp water
- Black pepper, to taste (go light on salt—the soy sauce already brings saltiness)
Directions (25–30 minutes)
- Brown the chicken in oil over medium-high heat for 5–6 minutes.
- Reduce the heat to medium and add the soy sauce, citrus juice, and coconut milk.
- Add the apple and simmer for 6–8 minutes.
- Stir in the cornstarch slurry little by little, until the sauce thickens (1–2 minutes).
- Finish with peanuts. Safe doneness: 74°C / 165°F, or white meat and clear juices.
Ginger Rice
Ingredients
- White rice: 300 g (1½ cups)
- Broth (chicken or vegetable): 720 ml (3 cups), hot
- Fresh grated ginger: 1½ tsp
- Oil: 1½ tbsp
- Salt (only if needed, depending on your broth)
Directions (20 minutes + 5 minutes resting)
- Sauté the ginger in oil over medium heat for 30 seconds.
- Add the rice and stir for 1 minute.
- Pour in the hot broth, cover, and cook over low heat for 15–18 minutes.
- Turn off the heat, rest for 5 minutes, then fluff with a fork.
Puff Pastry Roll with Dulce de Leche and Almonds
Ingredients
- Puff pastry: 1 sheet
- Dulce de leche (arequipe): 6 tbsp (about 90 g)
- Sliced almonds: 40 g (about 1.4 oz)
- Egg: 1, for egg wash
Directions (30 minutes)
- Preheat the oven to 190°C / 375°F.
- Spread the dulce de leche over the pastry and sprinkle with almonds.
- Roll up gently (don’t roll too tight). Brush with beaten egg.
- Bake for 20–25 minutes, until deeply golden. Rest 10 minutes before slicing.
Wine pairing
- Riesling (slightly sweet) or Gewürztraminer, since they harmonize beautifully with coconut, citrus, and gentle spices.
Menu 3 – Festive Pork with Fruit and Crunch
Starter: Herb potato roll with prosciutto
Main: Pork loin with fruit + baked rice parcels
Dessert: Passion fruit mousse
This menu is ideal if you want something hearty and holiday-perfect, yet still simple.
The pork stays juicy with fruit, and the passion fruit dessert can be made ahead—always a win when you’re hosting.
Herb Potato Roll with Prosciutto
Ingredients
- Potatoes: 700 g (about 1.5 lb)
- Butter: 40 g
- Chopped parsley: 2 tbsp (about 30 g)
- Thyme: ½ tsp (about 3 g)
- Prosciutto or cured ham: 6–8 slices
- Salt and pepper, to taste
Directions (30 minutes + 45 minutes chilling)
- Boil the potatoes for 18–22 minutes, drain well, and mash.
- Mix with butter, herbs, salt, and pepper. The mash should be firm—not runny.
- Spread the mash on plastic wrap into a rectangle (about 1.5 cm thick).
- Layer the prosciutto on top and roll up using the wrap, pressing gently so there are no gaps.
- Chill for 45–60 minutes. Unwrap, slice into medallions, and serve.
Pork Loin with Fruit and Baked Rice Parcels
Pork Loin with Fruit
Ingredients
- Pork loin: 800 g (about 1.75 lb)
- Oil: 1½ tbsp
- Butter: 1 tbsp (15 g)
- Apple: 1, sliced
- Canned peaches: 1 cup, sliced
- White wine: 120 ml (½ cup)
- Broth: 150 ml
- Salt and pepper, to taste
Directions (35–40 minutes)
- Season the pork. Sear in a skillet over medium-high heat with oil and butter for 6–8 minutes, turning to brown evenly.
- Reduce the heat to medium, add the apple and peaches, and sauté for 2 minutes.
- Add the white wine and let it reduce for 1–2 minutes.
- Pour in the broth, cover, and simmer over low heat for 18–22 minutes (depending on thickness).
- Rest for 5 minutes before slicing so it stays juicy.
Baked Rice Parcels
Ingredients
- Cooked rice: 2½ cups
- Phyllo dough: 6–8 sheets
- Melted butter: 50 g
- Parsley or scallions: 3 tbsp
- Salt and pepper, to taste
Directions (20–25 minutes)
- Preheat the oven to 190°C / 375°F.
- Mix the cooked rice with herbs, salt, and pepper.
- Cut phyllo into large squares and brush with melted butter.
- Place 2–3 tablespoons of rice in the center, fold into parcels, and place on a baking sheet.
- Bake for 12–15 minutes, until crisp and golden.
Passion Fruit Mousse in Dessert Cups
Ingredients
- Passion fruit pulp: 250 ml
- Sweetened condensed milk: 200 g
- Heavy cream: 250 ml, very cold
- Unflavored gelatin: 7 g + 45 ml water
- Vanilla cookies: 120 g
Directions (15 minutes + 3–4 hours chilling)
- Crush the cookies and divide them into 4 cups as the base.
- Bloom the gelatin in water for 10 minutes. Then dissolve it (10–15 seconds in the microwave or over a bain-marie) and let it cool until lukewarm.
- Whip the cold cream for 2–3 minutes to soft peaks.
- Mix condensed milk with passion fruit pulp. Fold in the whipped cream gently.
- Add the lukewarm gelatin in a thin stream while mixing immediately.
- Pour into cups and chill for 3–4 hours.
Wine pairing
- Pinot Noir or Grenache for pork with fruit: fruity, friendly wines that won’t clash with sweetness.
Menu 4 – Creamy and Sophisticated, with a Chocolate Finish
Starter: Asparagus and hearts of palm salad with lemon dressing
Main: Beef medallions in pâté-mushroom sauce + sautéed green beans
Dessert: Chocolate “Celebration” dessert cups
If you’re looking for a Christmas dinner menu that feels “wow” without complicated techniques, this is the one.
It begins with a citrusy salad, moves into creamy, savory beef medallions, and ends with chocolate dessert cups that are far easier than they look.
Asparagus Salad with Lemon Dressing
Ingredients
- Asparagus: 400 g (about 14 oz)
- Tomatoes: 2
- Hearts of palm: 1 can (400 g / 14 oz), drained
- Olive oil: 4 tbsp (60 ml)
- Lemon juice: 2½ tbsp (40 ml)
- Mustard: 1 tsp (5 g)
- Parsley: 1 tbsp (15 g)
- Salt and pepper, to taste
Directions (12–15 minutes)
- Bring salted water to a boil. Cook asparagus for 2–3 minutes.
- Transfer to a bowl of cold water for 1 minute to stop cooking and keep the color bright. Drain.
- Whisk olive oil, lemon juice, mustard, parsley, salt, and pepper.
- Serve with tomatoes and hearts of palm, then drizzle with the dressing.
Beef Medallions in Pâté and Mushroom Sauce with Sautéed Green Beans
Beef Medallions in Pâté and Mushroom Sauce
Ingredients
- Beef tenderloin/loin medallions: 700 g
- Mushrooms: 250 g, sliced
- Butter: 30 g (2 tbsp)
- Garlic: 1 clove, minced
- Pâté: 80–100 g
- Heavy cream: 250 ml
- Broth: 120 ml
- Salt and pepper, to taste
Directions (25–30 minutes)
- Season the meat. Sear medallions in a hot skillet with 1 tbsp butter for about 2 minutes per side for medium (adjust to your preference). Remove.
- In the same skillet, add the remaining butter and sauté mushrooms and garlic for 3–4 minutes.
- Add the pâté and broth, stirring until smooth and creamy.
- Pour in the cream and reduce for 3–5 minutes over medium-low heat.
- Return the medallions for 1–2 minutes to warm through without overcooking. Season to taste.
Sautéed Green Beans
Ingredients
- Green beans: 400 g
- Oil or butter: 1 tbsp
- Garlic: 1 clove
- Salt and pepper, to taste
- Optional: sliced almonds, 25 g
Directions
- Blanch green beans for 2 minutes in salted boiling water and drain well.
- Sauté with oil/butter and garlic for 3–4 minutes. Season to taste.
“Celebration” Chocolate Dessert Cups
Ingredients
- Simple sponge cake/pound cake: 200 g
- Semi-sweet chocolate: 150 g, chopped
- Heavy cream: 250 ml
- Strong coffee: 60 ml
- Amaretto: 2–3 tbsp (optional) or ½ tsp vanilla
- Cocoa powder, to finish
Directions (15–20 minutes + 1–2 hours chilling)
- Warm 150 ml of cream until very hot (do not boil). Add chocolate and stir until melted. Rest 10 minutes to thicken slightly.
- Combine coffee with amaretto (or vanilla).
- Layer in cups: cake pieces lightly soaked with coffee, then ganache.
- With the remaining 100 ml cream, whip for 1–2 minutes until slightly thickened and spoon on top (optional).
- Chill 1–2 hours and finish with cocoa powder.
Recommended wine pairing
- For the creamy mushroom main: Merlot (soft tannins, dark fruit) or Pinot Noir (lighter and elegant).
- For the chocolate dessert: Port—Ruby/LBV for darker chocolate, Tawny for softer, caramel notes.
Menu 5 – Vegetarian, Sophisticated, and Holiday-Ready
Starter: Lettuce tempura crisps with yogurt dip
Main: Lemon basil “fake” risotto
Dessert: Easy feijoa ice cream (no machine)
This menu is for anyone who wants something lighter but still memorable. The lemony basil rice dish feels festive, and the fruit dessert looks beautiful without much effort.
Lettuce Tempura Crisps with Yogurt Dip
Ingredients
- Lettuce (romaine or curly leaf): 1 head, cut into wide strips
- Flour: 90 g (¾ cup)
- Baking powder: ½ tsp
- Egg: 1
- Milk: 120 ml (½ cup)
- Chopped parsley: 1 tbsp
- Salt, to taste
- Oil, for frying
For the dip
- Plain yogurt: 150 g
- Lemon juice: 1 tbsp
- Salt and pepper, to taste
Directions (20–25 minutes)
- Mix flour, baking powder, and a pinch of salt. Add the egg, milk, and parsley, whisking just until combined.
- Heat oil to 170–180°C / 340–355°F. (Without a thermometer: a drop of batter should bubble immediately.)
- Dip lettuce strips in batter and fry for 30–45 seconds, until golden. Drain on paper towels.
- Stir yogurt with lemon juice, salt, and pepper. Serve alongside.
Lemon Basil “Fake” Risotto
Ingredients
- Arborio rice (ideal) or white rice: 300 g (1½ cups)
- Vegetable or chicken broth: 1.2–1.4 liters, hot
- Onion: ½, finely chopped
- Olive oil: 1 tbsp
- Butter: 50 g, divided
- White wine: 120 ml (½ cup), optional
- Parmesan: 70 g
- Zest of 1 lemon + juice of ½ lemon
- Fresh basil: 12–15 leaves
- Salt and pepper, to taste
Directions (30–35 minutes)
- Sauté the onion in olive oil and 25 g butter over medium heat for 2–3 minutes, without browning too much.
- Add the rice and stir for 1 minute. If using wine, pour it in and let it evaporate for 1–2 minutes.
- Add hot broth gradually (one ladle at a time), stirring frequently. Continue for 16–18 minutes, until creamy and al dente.
- Turn off the heat. Add the remaining butter, Parmesan, lemon zest and juice. Season to taste.
- Finish with basil torn by hand (it releases more aroma).
Easy No-Churn Feijoa Ice Cream
Ingredients
- Feijoa pulp: 300 g (blend and strain if needed)
- Sweetened condensed milk: 200 g
- Heavy cream: 300 ml, very cold
- Vanilla: ½ tsp (optional)
Directions (10–12 minutes + 6–8 hours freezing)
- Whip the very cold cream for 2–3 minutes to soft peaks (it doesn’t need to be very stiff).
- Mix in the condensed milk, then fold in the feijoa pulp.
- Transfer to a lidded container and freeze for 6–8 hours.
- Let sit at room temperature for 5 minutes before scooping for the creamiest texture.
Suggested wine pairing
- Sauvignon Blanc for the fresh, citrusy main.
- For dessert, a Moscato or semi-dry sparkling wine works beautifully thanks to its fruity profile.
If there’s one thing this season reminds us, it’s that the best memories often begin at the table.
A simple starter, a main dish served with pride, and a dessert that makes the night stretch just a little longer.
We hope these five Christmas dinner menus inspire you to cook without rushing, enjoy every step, and create a truly unforgettable experience.
And if you ever feel like living that same kind of magic without worrying about a single detail, we’d love to welcome you at Hotel Sumangá—where the food, the atmosphere, and the little touches are designed so all you have to do is arrive, take a deep breath… and raise a glass.