Christmas Recipes
Since having my own family we have always tried to do something different for dinner during the Christmas holiday. But there are a few things that I really like to include which simply taste like the holiday. One is a warm beverage that I have made for years called "Wassail".
{Wassail (Old English wæs hæl, literally 'be you healthy') refers both to the salute 'Waes Hail' and to the drink of wassail, a hot mulled cider traditionally drunk as an integral part of wassailing, an ancient southern English drinking ritual intended to ensure a good cider apple harvest the following year.}
Well, this information is news to me, I just think it makes a great warn beverage or cocktail for the holiday. LOL! I have my own recipe, which comes from my father-n-law, and upon which I have embellished over the years.
Another favorite of mine for the season is a soup, "Bay Scallop Bisque". This is a simple recipe which I am sharing on this page and it is warm and flavorful and light. Unfortunately, many of our friends with a shellfish allergy need to steer clear. If I were not making this, I would opt for a potato soup that will be shared on this page, so comeback.
{Wassail (Old English wæs hæl, literally 'be you healthy') refers both to the salute 'Waes Hail' and to the drink of wassail, a hot mulled cider traditionally drunk as an integral part of wassailing, an ancient southern English drinking ritual intended to ensure a good cider apple harvest the following year.}
Well, this information is news to me, I just think it makes a great warn beverage or cocktail for the holiday. LOL! I have my own recipe, which comes from my father-n-law, and upon which I have embellished over the years.
Another favorite of mine for the season is a soup, "Bay Scallop Bisque". This is a simple recipe which I am sharing on this page and it is warm and flavorful and light. Unfortunately, many of our friends with a shellfish allergy need to steer clear. If I were not making this, I would opt for a potato soup that will be shared on this page, so comeback.
Vman's Garlic-Crusted Prime Rib
Here is what you need
|
6 -10 lbs prime rib roast (or 2, 3-5 lb roasts)
1/2 mayonaise 9 garlic cloves, peeled, crushed 3/4 cup chopped fresh parsley or 1/4 cup dried parsley 2 tablespoons chopped fresh basil or 2 teaspoons dried basil 2 teaspoons salt 1 1/2 teaspoons black pepper |
Here is what you do
Wipe down the roast and place in roasting pan
Mix mayonnaise crushed garlic, parsley, seasonings, salt and black pepper; press the mixture onto the roast, coating well.
Insert meat thermometer into the thickest portion of the muscle.
When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes
This will sear the meat, keeping the juices inches
Reduce the heat to 325ºF and continue cooking until done to your taste.
This type of roast does not need to be basted.
Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF
for well done (24 to 26 minute per lb.) *.
Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being
removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
Allow to stand for 15 to 20 minutes before carving.
Mmmmmmm Enjoy!
Wipe down the roast and place in roasting pan
Mix mayonnaise crushed garlic, parsley, seasonings, salt and black pepper; press the mixture onto the roast, coating well.
Insert meat thermometer into the thickest portion of the muscle.
When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes
This will sear the meat, keeping the juices inches
Reduce the heat to 325ºF and continue cooking until done to your taste.
This type of roast does not need to be basted.
Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF
for well done (24 to 26 minute per lb.) *.
Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being
removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
Allow to stand for 15 to 20 minutes before carving.
Mmmmmmm Enjoy!
Roast Turkey with Chicken Sausage Stuffing
An alternative to turkey os small game hens. I have actually made this dish using cornish game hens and it was wonderful. The amount in this recipe will fill six Cornish game hens. Bake the stuffed birds for about an hour to an hour and a quarter .
Here is what you will need
Here is what you will need
|
4 tbsp vegetable oil (or EVOO)
1 lb chicken or turkey sausage (removed from casing) 1 large onion, chopped 2 celery ribs, chopped 3 cups cubed stale pumpernickel bread 2 large eggs |
1 (10-12 pound turkey), thawed if frozen (see thawing directions under Thanksgiving drop down list.)
1 tsp sage 1 tsp paprika 1/2 tsp salt 1/4 tsp pepper 1 cup chicken broth 1 cup dry white wine (to drink...no just kidding!) |
Here is what you do
In a large skillet, heat 2 tbsp of oil over a medium heat. Add the sausage and cook, breaking up pieces with a fork until lightly browned and cooked through, 5-7 minutes. Remove to a large bowl and set aside. In the same skillet heat the remaining 2 tbsp of oil. Add the onion and celery and cook until soft, 3 - 5 minutes. Remove to the bowl with the sausage. Let cool slightly.
Add bread cubes and eggs, mix well. Preheat oven to 350ºF. Remove giblets and neck from turkey. (Use for stock or refrigerate for another use) Rinse turkey inside and out; pat dry. Season skin with the sage, paprika, salt, and pepper. Stuff loosely with with filling.
Place turkey, breast side up, in a large roasting pan. Pour chicken broth and wine around the turkey. Roast until tender and juices run clear when thigh is pricked with a fork. 3-1/2 to 4 hours, basting every 30 minutes.
In a large skillet, heat 2 tbsp of oil over a medium heat. Add the sausage and cook, breaking up pieces with a fork until lightly browned and cooked through, 5-7 minutes. Remove to a large bowl and set aside. In the same skillet heat the remaining 2 tbsp of oil. Add the onion and celery and cook until soft, 3 - 5 minutes. Remove to the bowl with the sausage. Let cool slightly.
Add bread cubes and eggs, mix well. Preheat oven to 350ºF. Remove giblets and neck from turkey. (Use for stock or refrigerate for another use) Rinse turkey inside and out; pat dry. Season skin with the sage, paprika, salt, and pepper. Stuff loosely with with filling.
Place turkey, breast side up, in a large roasting pan. Pour chicken broth and wine around the turkey. Roast until tender and juices run clear when thigh is pricked with a fork. 3-1/2 to 4 hours, basting every 30 minutes.
Vman's Family Wassail
|
Here is what you need
1/2 qt apple cider
1/2 qt apricot juice
1/2 qt pineapple juice
1/2 qt orange juice
4 lemon and orange slices (each)
6 Allspice berries
12 cloves
3 cinnamon sticks
Spiced Rum (your chioce and optional) I release "The Kraken" of invite "Captain Morgan"
Here is what you do
In a large stock pot add all the ingredients and simmer until the flavors and fragrance permeate the house.
Serve very warm and enjoy!
1/2 qt apple cider
1/2 qt apricot juice
1/2 qt pineapple juice
1/2 qt orange juice
4 lemon and orange slices (each)
6 Allspice berries
12 cloves
3 cinnamon sticks
Spiced Rum (your chioce and optional) I release "The Kraken" of invite "Captain Morgan"
Here is what you do
In a large stock pot add all the ingredients and simmer until the flavors and fragrance permeate the house.
Serve very warm and enjoy!
Vman's Bay Scallop Bisque
|
Here is what you need
4 tbsp butter
6 large shallots, minced
1 cup dry white wine
2 cups half and half
1 lb bay scallops
1 tbsp (fresh chopped tarragon) or 1 tsp dried
1/2 tsp kosher salt
1/4 tsp white pepper
Here is what you do
In a large non-reactive* saucepan, melt butter over a low heat. Add shallots and cook until softened but not browned. 3 to 5 minutes. Stir in the
wine and increase heat to medium-high. Boil until liquid is reduced to about 2 tablespoons. 7 - 10 minutes.
Whisk in the half and half and bring to a boil. Reduce heat to low and stir in the scallops. Cook until scallops are just cooked through and opaque
in center, 3 to 5 minutes. Season with tarragon, salt, and pepper. Serve warm.
Enjoy!
* (see glossary)
4 tbsp butter
6 large shallots, minced
1 cup dry white wine
2 cups half and half
1 lb bay scallops
1 tbsp (fresh chopped tarragon) or 1 tsp dried
1/2 tsp kosher salt
1/4 tsp white pepper
Here is what you do
In a large non-reactive* saucepan, melt butter over a low heat. Add shallots and cook until softened but not browned. 3 to 5 minutes. Stir in the
wine and increase heat to medium-high. Boil until liquid is reduced to about 2 tablespoons. 7 - 10 minutes.
Whisk in the half and half and bring to a boil. Reduce heat to low and stir in the scallops. Cook until scallops are just cooked through and opaque
in center, 3 to 5 minutes. Season with tarragon, salt, and pepper. Serve warm.
Enjoy!
* (see glossary)
Cranberry Bread
Here is what you need
|
1 cup walnuts (about 4 oz)
1 stick (4 oz) unsalted butter 1 cup sugar 1 egg 1 cup orange juice |
3 cups flour
1 tbsp baking powder 1/2 tsp grated orange zest 1/4 teaspoon salt 1 cup fresh or frozen cranberries (or dried cranberries) |
Here is what you do
Preheat oven to 350ºF. Grease a 9 x 5 x 3 inch loaf pan. Place walnuts on a baking sheet and toast in oven until very lightly brown and fragrant,
about 5 minutes. Leave oven on. Coarsely chop the walnuts and set aside.
In a large bowl, using a hand-held electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice.
Combine all the dry elements (flour, baking powder, orange zest, and salt) then add into the bowl. Mix until well blended. Stir in cranberries and
toasted walnuts. Spread in baking pan.
Bake until the top of the loaf is golden and a toothpick inserted in the center comes out clean. 50 to 55 minutes. Let set in pan for 10 minutes, then
unfold onto a wire rack and let cook completely.
Enjoy warm with a topping of cream cheese!
Preheat oven to 350ºF. Grease a 9 x 5 x 3 inch loaf pan. Place walnuts on a baking sheet and toast in oven until very lightly brown and fragrant,
about 5 minutes. Leave oven on. Coarsely chop the walnuts and set aside.
In a large bowl, using a hand-held electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice.
Combine all the dry elements (flour, baking powder, orange zest, and salt) then add into the bowl. Mix until well blended. Stir in cranberries and
toasted walnuts. Spread in baking pan.
Bake until the top of the loaf is golden and a toothpick inserted in the center comes out clean. 50 to 55 minutes. Let set in pan for 10 minutes, then
unfold onto a wire rack and let cook completely.
Enjoy warm with a topping of cream cheese!
