For the food-obsessed, like me, planning a menu for a holiday fête can take weeks of research and recipe testing. While Thanksgiving is often made up of standard classics to pair with turkey, for me Christmas is an opportunity to experiment, building menus centered on different meaty mains. Over the years, my holiday repertoire has developed a rotation of favorites from Julia's bœuf bourguignon, or herb-crusted rib roast, to stone fruit stuffed pork loin and classic glazed ham. Once the main dish is picked the real fun starts, choosing complementary side dishes and a list of wine pairings. Whi...