http://en.wikipedia.org/wiki/Carpaccio
Now one of the reasons I chose to serve this was because I was fed up with the normal types of Christmas meal preparations.... and - although this wasn't for Christmas, I just felt the urge to try something different and adapt it from there for Christmas!
...It's not always possible, since if you have family or friends you only see at Christmas, then they expect the standard things 
or if you have children too....after all you don't want accusations that you're spoiling traditional Christmas for the kids (as well as avoiding all the vomit....)!
Image via WikipediaCarpaccio can be, and is, made from almost anything, certain foodstuffs being more adaptable. Basically raw meat or fish, obviously freshness is rule number 1, and certain things like poultry should be avoided, although cooked poultry - so long as you can slice it thinly enough - could be envisaged, or smoked poultry (yes - it does exist, although difficult to find)
Image via Wikipedia
..made from good olive oil and if possible one of the specialist vinegars such as Balsamic or Port/Sherry wine vinegar, herbs and a good, thick emulsion being required.If you can't get there, adding a little cold water to a thinner dressing - beating well - can often give the necessary thickness.
Another suggestion is to present "opposites" -hot fried or roasted potatoes, served with the cold carpaccio and vinaigrette, is surprisingly good.
Fish carpaccio is a delice, but make sure the fish is adapted and FRESH.....tuna or salmon are ideal, and I'd even go as far as to suggest haddock (smoked) - kippers (raw, smoked) and any other smoked fish, with a sauce adapted to the taste, and an accompaniment which fits (potatoes tend to go with everything)
Try it - for a change, and let me know how it went......
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