Christmas Eve and Christmas Day 2013

Christmas Eve Dinner

Horseradish-Crusted Steak Roulade
Mashed Potatoes
Roasted Veggies
Rolls (see bread page)
Maple Creme Brulee with fresh berries and whipped cream
Red Velvet Cake

Christmas Day Breakfast
Cinnamon Rolls (see bread page)
Breakfast Casserole and Hash Browns/home style potatoes (see 2012 Christmas)

Christmas Day Lunch/Dinner
Squash Soup
Steak Sandwiches (leftovers)

Horseradish-Crusted Steak Roulade  http://www.foodnetwork.com/recipes/food-network-kitchens/horseradish-crusted-steak-roulade-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 (optional, if desired) wash 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.

Roast Root Vegetables

16 oz bag baby carrots

1 butternut or acorn squash, peeled and cubed

2 large parsnips OR beets, peeled, trimmed, and cut diagonally into 1-inch-thick cubes

18 pearl onions, peeled

2-3 large sweet potato, cut into similar size as other veggies

1/2 to 1 whole head garlic, separated into cloves, unpeeled

1 tsp dried thyme

1 tsp dried sage OR 1 tbsp fresh chopped sage

Salt, Freshly ground black pepper

1/4 cup Extra-virgin olive oil

4 tbsp butter, melted

Preheat the oven to 400 degrees F.

Put all the vegetables and the herbs in a large baking dish. Season well with salt and black pepper, drizzle with olive oil, and toss to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Pour butter over veggies. Mix to coat. To serve I will be transferring them to a platter with the steak roulade.

Maple Creme Brulee with fresh berries and whipped cream http://www.foodnetwork.com/recipes/sara-moulton/maple-syrup-creme-brulee-recipe/index.html?ic1=obinsite top with berries and whipped cream if desired

Squash Soup
In a blender, mix the leftover squash, yams, and onion with 2-3 cups chicken stock - in batches, until all smooth. Heat on stove top, add 1/2 cup heavy cream and 3 tbsp butter. Salt and Pepper to taste. Serve hot.