Holiday Feast: Christmas Dinner

Christmas dinner is for many the major food attraction of the entire holiday season. Every family has their own tradition — some may prefer a day of finger foods and snacks, while others go all out and prepare a second Thanksgiving feast. The important thing is choosing a menu that is best for your family and your circumstances. We thought we’d each share some of what is traditional in our families.

In my family (Heather), Christmas dinner is a big event. Its menu is planned for weeks ahead and thought is given to setting the table with  festive tablecloth, napkins and a centerpiece. It is not set in stone what our menu will be. Creative reign is given to the host to decide if she would like to cook a turkey, ham, or some other form of meat. Why all the fuss? Our family loves sitting around the table sharing good food, enjoying lovely surroundings and one another’s company.

Last year I decided to make a stuffed pork loin for Christmas dinner. It was not difficult and provided a stunning centerpiece to the Christmas dinner. This year I’m thinking ham, accompanied by a potato/parsnip gratin (recipe yet to be created), spinach salad with grapefruit and maybe spiced pepitas, rolls, savory roasted sweet potatoes (if I have oven room), and chiffonade of Brussel sprouts. Dessert will be cookies, eggnog and Christmas pudding (a simple recipe will appear on Dec. 24).

STUFFED PORK LOIN
(Heather)

1 boneless half roast pork loin (mine weighed about 5 pounds)

Stuffing:
4 Tbsp. butter
1 onion, finely chopped
1 apple, peeled and finely chopped
1 stalk celery, finely chopped
1 Tbsp. fresh sage, chopped (or 1 tsp. dried)
1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)
salt & pepper
3 c. fresh white bread cubes (1/4-inch cubes)
1/8 c. dried cranberries
1/2 c. water or broth

Glaze:
apricot jam
fresh rosemary, sage, thyme (about 1 Tbsp. each or 1 tsp. dried)

Gravy:
pan drippings
1/4 c. port or red wine (use water or apple juice as a substitute)
1/2 c. chicken broth
2 Tbsp. apricot jam (or apple jelly)
2 tsp. cornstarch

Melt butter in a saute pan and tip in onions and celery. Cook until onions are translucent. Add apple and cook until apple is beginning to go soft.

Meanwhile, cube bread and place in a large bowl. Add dried cranberries and chopped herbs. Mix in cooked apple and onion mixture and pour on enough broth to make the mixture come together.

Lay the pork loin on a cutting board and carefully begin cutting the loin in a spiral so that it unfolds to be flat.

Place kitchen twine at intervals underneath the pork loin and carefully pat on the stuffing.

Roll the pork loin up slowly, stuffing bits of bread back in as it falls out. Enlist the help of someone close by to help tie the twine as tightly as possible.

Place the pork loin in a roasting pan with the knots of the twine underneath. You can either cover and refrigerate up to one day, or bake the roast immediately.

When ready to bake, preheat oven to 350F. Spread apricot jam on top of the pork loin and sprinkle with chopped herbs.

Roast uncovered in the 350F oven until instant read thermometer reads 160F (mine took about 2 hours). Remove the roast from the oven, transfer to a cutting board and cover with foil to keep warm while it rests.

Meanwhile, mix the pan drippings with the port, chicken broth and apricot jam. Bring to a boil. Mix the cornstarch with 1/4 cup water and add to the gravy. Season with salt and pepper. Cook until thickened and keep warm until ready to serve.

Slice the pork roast and lay on a platter, pouring the gravy over top or serving alongside.

Christmas dinner for my family (Alaina) can be anything from lasagna or soup to ham or beef. Traditionally, my grandparents have made ham and I’ll admit that is probably my favorite. I like to buy the spiral cut, semi-boneless, half ham. It’s usually fully cooked and I just heat it in the oven for a couple of hours depending on the size.

HONEY MUSTARD HAM GLAZE
(Alaina) 

1/4 c. honey
1/4 c. brown sugar
1/4 c. dijon mustard
2 Tb. prepared yellow mustard

Combine all ingredients in a small sauce pan and heat. Brush glaze over the entire ham about 30 minutes before it is finished in the oven. Carve & enjoy!

Finding the perfect side dishes can be a challenge. Here are two side dishes that we really enjoy with ham! The first is a twice baked potato recipe that is a beautiful presentation and tastes so wonderful!

TWO-TONE TWICE BAKED POTATOES
(this is a recipe my Mom first made – Alaina)

4 lg baking potatoes (8 servings)
vegetable oil
2 Tb.butter
½ c. sour cream
¼ c. milk
½ tsp. salt
¼ tsp. pepper
1 Tb. Chives (opt.)

Rub potatoes with oil and place in baking pan. Bake at 400 degrees for 1 hour or until tender. Cool completely. Cut in half lengthwise. Scoop out pulp leaving ¼ in. shell; set shells aside.

In mixing bowl combine pulp, butter, sour cream, & milk; beat until creamy. Stir in salt, pepper, and 1 Tb. Chives. Spoon or pipe filling into half of each prepared shell.

SWEET POTATO FILLING
4 medium sweet potatoes
¼ c. sour cream or plain yogurt
2 Tb. Butter
2 Tb. Brown sugar
½ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. salt

Bake or peel and boil sweet potatoes until tender. Put pulp in large bowl and add sour cream, butter, brown sugar, nutmeg, cinnamon, and salt. Whip until creamy and smooth. Pipe sweet potato in the other half of the prepared potato shells.

Return potatoes to baking pan – bake at 350 degrees for 35-40 minutes or until lightly browned.

*These can be made ahead and refrigerated overnight or frozen for up to a couple of months.*

THREE CHEESE SPINACH BAKE
(adapted from Taste of Home – Alaina)

1 c. flour
2 eggs, lightly beaten
1 c. milk
1/4 c. butter, melted
1/2 med. onion, finely diced
2 Tb. Parmesan cheese
2 garlic cloves, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. monterey jack cheese, shredded
1 c. sharp cheddar cheese, shredded

In a lg. bowl, whisk the flour, eggs, milk, butter, onion, Parmesan, garlic, salt and cayenne until combined. Fold in spinach and other cheese. Transfer to a greased 1 1/2 qt. dish.

Bake, uncovered at 350 degrees for 40-45 minutes of until a knife inserted near the center comes out clean. Serve immediately.

Makes 6 servings.

The final recipe is for an appetizer. I came up with this because it combined flavors that I love.

CHERRY ALMOND BRIE EN CROUTE
(Alaina)

1 sheet puff pastry, thawed
1 20 oz. wheel of brie
1/2 c. cherry jam
1/4 c. slivered almonds, toasted
1 egg, beaten

Roll out the puff pastry into a square (about 12×12 or a little smaller). Cut the wheel of brie horizontally. Place half of the brie rind side down on the puff pastry. Top with cherry jam, sprinkle with the almonds.

Place the other half of the brie on top (cut side down). Pull the puff pastry up around the brie. Brush the top with the beaten egg.

Bake at 400 degrees for about 20-30 minutes or until puff pastry is golden and cheese is soft. Serve with crackers.

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Market Fresh: Thanksgiving Side Dishes

With Thanksgiving quickly approaching, I wanted to give you a few vegetable side dishes. One green bean, one corn, and one sweet potato. Enjoy!

beanss

GREEN BEANS & WALNUTS w/LEMON VINAIGRETTE
(Bon Appetit, November 2009)

1 lemon
1 tsp. Dijon mustard
1/3 c. walnut oil or olive oil (I used Olive)
2 Tb. minced shallot
1 1/2 lbs. green beans, trimmed
2/3 c. walnuts, toasted, coarsely chopped

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

They are delicious warm or at room temperature!

corn pudding

REAL CREAMED CORN PUDDING
(Bon Appetit, November 2009)

10 to 12 large ears of corn, shucked and grated (or 4 c. frozen corn, thawed – that’s what I used)
4 Tb. (1/2 stick) butter, divided
2 c. chopped onions (I used red)
1 c. chopped celery
2 1/2 tsp. coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream (I used sour cream)
1/8 teaspoon freshly ground black pepper

Preheat oven to 425 degrees. Melt 2 Tb. butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn, onion mixture, sour cream, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes at 425 degrees. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

This corn was amazing! I loved it!

swwpot

CATHERINE’S STREUSEL CRANBERRY SWEET POTATOES

(This recipe is adapted from my friend, Catherine, it’s become a yearly tradition)

3 – 3 1/2 lbs. fresh sweet potatoes, peeled, boiled, and mashed (or you can use 1 – 49 oz. can)
1 bag fresh cranberries, washed, drained, and sorted
1 stick butter, melted
3/4 cup lightly packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1 1/2 tsp cinnamon

Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture.

Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly.

You can prepare this a day ahead- cover and refrigerate it before baking but you may want to wait to put the topping on until you are ready to put it in the oven.

This is sweet, tart, and perfect!