This is one variation of the meal I prepare annually for my own family. It's traditional at it's core, with a few things borrowed from my southern family's kitchens, a few regional variations that I've picked up through the years, and some combinations of the two, to lend some unique color and character.
A selection of fresh crudites and pickled appetizers
Cheese board with crostini
Warm and chilled festive beverages
Baby Spinach in Vinaigrette with Red Onions, Dried Cranberries, and Toasted Almonds