Christmas Eve Dinner 2012

Christmas Eve Dinner

Appetizers: 

Cheese Fondue

Veggie Tray with Dill Dipping Sauce

Dinner menu:
Prime Rib Roast with Pan Gravy

Honey Glazed Carrots and Ginger
Creamy Mashed Potatoes

Sauteed Mushrooms
Dinner Rolls (see Breads page)

Dessert: 
Bread Pudding with Whiskey Sauce with Vanilla Ice Cream

Ginger Angel Food Cake

Appetizers:  

Cheese Fondue http://www.foodnetwork.com/recipes/alton-brown/fondue-vudu-recipe2/index.html if you don't have hard cider (or regular cider) use a dry white wine or flat beer.

Assorted Chopped Fresh Veggies: baby carrots, broccoli, cherry tomatoes, sugar sanp peas, celery sticks.

Dill Dip:

2 tbsp Pampered Chef All Purpose Dill Mix

1/2 cup Mayo

1/2 cup Sour Cream

Combine until incorporated. Refrigerate at least 1 hour before serving, overnight preferably.

Dinner:
Michael is in charge of the meat, so I don't have the recipe. However, here is one I know he likes: http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html
Pan Gravy: 

• 3 tablespoons all-purpose flour
• 2-3 cups low sodium beef broth
• 1/2 cup red wine
• Pan juices/drippings from Roasting Pan
• Salt and pepper
• In a container with a lid, place 1/2 cup broth, 1 tsp salt and pepper, and flour. Put lid on and shake vigorously to make the "slurry". Place the Roasting pan with the juice on stove and heat on high heat. Pour in the wine. Scrape the bottom of pan to remove the bits. If the roasting pan is not big enough to hold the rest of the broth, pour drippings into a sauce pan - CAREFULLY.  Add the rest of the broth and the slurry. Whisk. Boil, stirring constantly, over high heat until thickened. Take off heat once the sauce is just thickened, if you keep heating after it thickens it will turn to solid jelly looking thing when it cools.

Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half/butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots
2 tbsp honey
2 tbsp brown sugar
2 tbsp fresh ginger, peeled, sliced thin.
3 tbsp butter
1/4 tsp salt 
1/4-1/2 cup water
In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Sauteed Mushrooms

• 1 teaspoon chopped garlic
• 3 cups cleaned and sliced mushrooms (button, portobello, mixed, etc)
• 2 tbsp butter
• 1/8 cup olive oil
• Salt and freshly ground black pepper
• Heat a large skillet to medium high heat and add the oil. Add garlic and mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and season with salt and pepper, to taste. Serve immediately.

Dessert:

Ginger Angel Food Cake http://www.foodnetwork.com/recipes/food-network-kitchens/ginger-angel-food-cake-recipe/index.html