It’s all about the spread

Christmas is one of my favorite holidays. Time with family and friends, and let’s be honest now…food, food, food! It’s all about the spread.

I usually have Christmas at my home. Although I prepare the meal, family and friends participate in the smorgasbord of food, and we always end up with a lovely spread.

Here are a few of my favorite food items and recipes from our Christmas spread. I hope you take with you a few ideas for your Christmas Menu. Merry Christmas!

Healthy Relish Tray

Relish

Pigs in a Blanket  Made with Pillsbury Crescent rolls and Oscar Meyer Wiener Dogs

pigs

Rosemary Cranberry Spread

spread

Serves 4-6

You will need:

8 ounces cream cheese, softened
1/2 teaspoon garlic powder
4 tablespoons dried sweetened cranberries
2 teaspoons chopped fresh rosemary
fresh cracked pepper and kosher salt

Place all cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.
Serve along side crackers or toasted baguette slices.

Shrimp Cocktail

ShrimpCocktail

Scalloped Potatoes

scalloped pot

Ingredients

* 1 cup chopped onion (1 large)
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 cup milk
* 1 pint of heavy cream
* 8 large sliced white or gold potatoes (about 3 pounds)
* chopped parsley and paprika for garnish

Instructions

Directions
For sauce, in a medium saucepan cook onion in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly, add cream.
Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 30 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
Makes 10 servings

Black Pepper-Crusted Standing Rib Roast Au Jus

roast
Ingredients

1 8 1/2-pound standing rib roast (weight with bones), top fat trimmed
Vegetable oil
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons cracked or coarsely ground black pepper
4 large garlic cloves, minced
1/2 teaspoon salt
2 1/4 cups low-salt beef broth
1/2 cup dry red wine
Roasted Red Onions
1 large bunch watercress

Instructions

1 Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)

2 Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).

3 Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.

4 Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.

Berries and Sweet Cream – Ruth’s Chris recipe

My favorite dessert. Taste just like Ruth’s Chris recipe!

20121203-131116.jpg
Ingredients

1/2 pint heavy whipping cream
1/2 cup sugar, divided
5 whole Egg Yolks (no whites)
1 teaspoon vanilla extract
1 tablespoon Gran Manier
Fresh Berries (strawberries, blackberries, blueberries, raspberries)

Instructions

1. Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil
2. Whisk egg yolks in a bowl with other half of sugar. Add vanilla extract
3. After wishing on medium for a minute, begin slowly pouring in the hot cream.
4. After all the cream is added, turn off mixer, pour mixture into the top of the double boiler. Cook the sauce in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
5. Watch cream to make sure it doesn’t thicken too much.
6. You can transfer the cream to a container and refrigerate it for several hours.
7. Spoon generously over berries.

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