FOR the first time in two years, there is some semblance of normalcy in our Christmas celebration this year. The number of cases per day went down and majority of the country enjoyed a less restrictive Alert Level 2 (although the numbers are on the rise again and OCTA Research is predicting that it will go higher in January 2022), it is something to be thankful for as we get ready to welcome the New Year.
Cravings has been on its feet in assisting Filipino families prepare festive meals this entire Christmas season by offering potluck dishes that range from salad to a variety of main courses, pasta and even Charcuterie Board for fancier get-togethers.
For starters, it has been a toss-up between Cravings’ Classic Caesar Salad and Macaroni Salad.
For the main course, there are a lot more choices. First on the list is Cravings’ famous Roast Beef, which is slow-cooked to perfection with mushroom sauce and truffle mashed potato. Then there’s Lengua con Champignon, which has bell pepper and olives and is laced with spices. For something hearty, Callos a la Madrileña is a treasured family dish that everyone can partake of.
Pork lovers would enjoy Cravings’ American Baked Spareribs (tender pork spareribs baked in sweet and tangy barbecue sauce) and Roast Pork Belly (awesomely crispy and juicy in every bite, and can serve 12 to 15 people).
Chicken selections include Chicken Galantine (steamed chicken breast roulade with Chinese ham, chorizo and pork stuffing) and Roast Stuffed Chicken (generously stuffed with aromatic paella rice or with raisins and chorizo, whichever you choose to order).
For pasta lovers, there are three choices: Pasta Amatriciana, Truffle Mac & Cheese, and Lasagna. Good for 12 to 15 persons.
And for those craving for fish and seafood? Prawns ala Thermidore, Almond Crusted Fish Fillet, creamy Three-Cheese Salmon, and Salmon Wellington are on the menu.
For fancy items, Cravings is offering a specially curated Charcuterie Board that includes cured meats, cheeses, and accompaniments such as fruits, nuts and chocolates. Plus an assortment of spreads that can make the Charcuterie Board even more interesting—Chicken Liver Pate, Boursin, and Truffle Goat’s Cheese Dip.
What’s more: Ready-to-eat Christmas Party Boxes created by chefs from CCA Manila. All five set menus.
All these made Christmas celebrations happy and bright this year, even as everyone gears up to welcome the New Year and looks forward to new beginnings.
