Christmas Dinner Menu

Have you planned your Christmas Dinner Menu yet?

I sure hope so...

The stores are crowded and everyone is buying up the various cuts of meats like crazy.
Are you having a pork roast, or perhaps, a beef tenderloin, or maybe it's prime rib, turkey, or ham for you?


Typically I make a beef tenderloin, yum yum, but this year I'm going to change it up a bit with a different cut of beef.


So in planning my menu I kept some family favorites, and added a couple of new recipes as well.  It's a great tip to cook some items you know well and only add 1 or 2 new ones.  Keeps the stress down, and you don't want to experiment to much on a day where you want the food to shine!

Tips for Meat Portions for Parties:  
Whether casual or elegant the culinary centerpiece is usually the meat you serve.  Sometimes a selection of several.  Here's a great tip for determining meat quantities.  If you are serving one kind of meat, purchase 8 to 10 oz. of raw meat per person, or 6 to 8 oz of fish or chicken.  If you are serving two kinds, cut the amount to 5 oz of each per person.


Here's my Christmas Menu.  I hope you find some items you'd like to try.  Happy Holidays!

Christmas Menu

Spinach and Artichoke Dip

Assorted Crackers

Seeded Breadsticks (recipe coming!)

Orange, Avocado and Fennel Salad (recipe below)

Homemade Egg Noodles (a family recipe)

Roasted Red Potatoes & Baby Portabella Mushrooms with Green Beans and Onions

Cheese Topped Acorn Squash (recipe below)

Grilled Flank Steak with a Shallot and Red Wine Reduction (recipe below)

Candy Cane Joe Joe's Cheesecake (recipe coming!)

Orange, Avocado and Fennel Salad


adapted from Williams-Sonoma
Serves 6 - 8


2 fennel bulbs
3 avocados
3 large navel oranges
2 t orange zest
3 T olive oil
2 T fresh orange juice
2 T white balsamic vinegar or champagne vinegar
1/2 t sea salt
1/2t fresh ground black pepper


Cut off the stems of the fennel bulbs.  Remove the outer layer and then finely slice the bulb crosswise into thin pieces.  Halve and pit the avocados.  Cut into slices or dice.  Peel the oranges and cut out the sections.  Cut sections in half.


In a large salad bowl mix together the orange zest, olive oil, orange juice, vinegar, salt and pepper.  Add the fennel slices, orange segments, avocados and toss gently.






Cheese Topped Acorn Squash 

serves 6

2 medium acorn squashes, halved and seeded

1 Tbsp margarine

1 Tbsp fresh sage, minced or 1 tsp dried sage, crumbled

1/4 tsp salt

¼ tsp freshly grated nutmeg

1/8 tsp freshly ground black pepper

1/4 c shredded Parmesan cheese 1 oz.

Preheat the oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Place squash halves, cut side down in dish. Cover loosely with foil and bake for 30 minutes.

In a small bowl, combine margarine, sage, salt, nutmeg and pepper. Carefully cut each squash half into three wedges and set in baking dish, skin side down. Brush mixture on all fleshy sides of squash. Cover and bake about 20 more minutes or until squash is tender.

Transfer to a serving platter.  Sprinkle with Parmesan cheese and serve. 

Grilled Flank Steak with a Shallot and Red Wine Reduction


Serves 6-8


2 1/2 lb flank steak
1 t dried thyme
1/2 t lemon zest
4 T olive oil
salt & pepper
3 T butter, divided
2 T minced shallots
1 c red wine


Place flank steak in a gallon sized plastic storage bag.  Add the thyme, zest, and olive oil.  Let marinate on the counter for 30 min while meat comes to room temperature.  Remove steak from bag and discard the remaining marinade.  Salt & pepper your steak.  Grill steak on a heated grill (indoor or outdoors) on medium high heat, 8 minutes per side for medium doneness.  Remove steak to a cutting board.  Tent with foil and allow to rest 10 min.


While the steak is resting, place butter and shallots in a separate small skillet over medium heat.  Saute shallots about 5 minutes, until translucent.  Add the wine and continue to cook until the wine is reduced by half.  Add 1 T of butter.  When butter has melted remove from the heat and cover to keep warm.


Slice beef against the grain in thin, long angled slices.  Serve with wine reduction.

Fireside Feast Menu

I ran across a couple of recipes from Williams-Sonoma for a Fireside Feast, and just had to share them with you.


They would be perfect during the holiday season, perhaps on Christmas Eve, or while entertaining through New Year's.  This menu is a perfect casual meal to share with friends.  


I haven't made them yet, but I intend to soon.  Once I do I'll report back to you with some comments and pictures.  If you make them, (and I hope you do!) come back and let me know in the comments so everyone can see your views.


Happy Holidays!

Fireside Feast Menu:

Short Rib Wellington Potpie
Mesclun Salad with Radishes, Avocado, and Blood Oranges
Bread Pudding

(All recipes and pictures courtesy of Williams-Sonoma)

Short Rib Wellington Potpie

Inspired by classic beef Wellington, which features a beef tenderloin encased in puff pastry, we created this recipe for a homey potpie. Beef short ribs are braised with mushrooms and pearl onions in a savory stock-wine mixture. Then the dish is topped with puff pastry and baked until golden brown. It makes an impressive main course for a casual gathering with friends.

Ingredients:

·         2 1/4 lb. boneless beef short ribs, cut into 1-inch dice

·         Kosher salt and freshly ground pepper, to taste

·         2 Tbs. olive oil

·         1/4 lb. prosciutto, cut into 1/4-inch squares

·         3/4 lb. cremini mushrooms, quartered

·         8 Tbs. (1 stick) unsalted butter, cut into cubes

·         1/2 cup all-purpose flour

·         1/2 cup red wine

·         1 1/2 Tbs. beef demi-glace

·         3 cups beef stock

·         1 tsp. chopped fresh thyme

·         1 bay leaf

·         1 1/2 cups pearl onions

·         1/4 cup chopped fresh flat-leaf parsley

·         1 sheet puff pastry, 10 to 11 inches square

·         1 egg, lightly beaten with 1 tsp. water

Directions:

Preheat an oven to 325°F.

Season the beef with salt and pepper. In a 3 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium. Add the prosciutto and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Add to the bowl with the beef.

Pour off the excess fat in the pot. Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.

Mesclun Salad with Radishes Avocado and Blood Oranges

The mix of gourmet salad greens called mesclun may include oakleaf lettuce, arugula, frisée, mizuna, mâche, radicchio and sorrel. Here, it is brightened with the red flesh of blood oranges.

Ingredients:

·         2 small blood oranges or other oranges

·         1 Tbs. rice vinegar

·         1/2 tsp. Dijon mustard

·         1 Tbs. extra-virgin olive oil

·         1/4 tsp. salt

·         1/4 tsp. freshly ground pepper

·         6 cups mesclun or mixed young salad greens

·         4 red radishes, trimmed and very thinly sliced

·         1/2 small avocado, peeled and thinly sliced

·         2 Tbs. crumbled blue cheese

Directions:

Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work, discard any seeds and let the sections and any juice fall into the bowl. Repeat with the second orange. When both oranges are sectioned, squeeze the membranes into the bowl to extract all of the juice.

To make the vinaigrette, in a small bowl, whisk together 2 Tbs. of the captured blood orange juice, the vinegar and mustard. While whisking, slowly add the olive oil in a thin stream until emulsified. Whisk in the salt and pepper. Reserve any remaining orange juice for another use.

In a large bowl, combine the mesclun, radishes and orange sections. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.

To serve, divide the salad among individual plates. Top each portion with slices of avocado and sprinkle with the cheese.

Adapted from The New Mayo Clinic Cookbook, by Cheryl Forberg, R.D., and Maureen Callahan, R.D. (Oxmoor House, 2004).

Bread Pudding

Ingredients:

·         12 slices day-old baguette, cut into 3/4-inch cubes

·         4 eggs, at room temperature

·         1/2 cup firmly packed light brown sugar

·         3/4 tsp. vanilla extract

·         1/2 tsp. ground cinnamon

·         Pinch of freshly grated nutmeg

·         Pinch of salt

·         4 cups milk

·         1/4 cup dried cranberries or raisins

·         Confectioners’ sugar for dusting

Directions:

Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.

In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.

Meanwhile, preheat an oven to 350°F.

Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.

Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.

Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).