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Menu Plan for Winter I: Week 3, Tuesday

Christmas Eve Dinner
Smoked Salmon with Traditional Garnish
Roast Beef Tenderloin with Red Wine Sauce
Potato Mushroom Timbales
Braised Asparagus with Butter

Cooking time:  60 minutes for menu          Cooking schedule: see below for instructions

      Holiday meals are full of tradition.  You could substitute a Standing Rib Roasted and Yorkshire Pudding.  As to the Asparagus.... I know, out of season and expensive, but if we can get it, we will. Get a Bûche de Noël at your favorite bakery. This is a dinner for two, but is easily expanded.  Allow more time if making a larger roast.

Smoked Salmon with Traditional Garnish

Total time: 30 minutes  
      This is not meant to be done with the dry-smoked, shrink- wrapped 'Cajun (or whatever) salmon.  It is meant to be the moist, European kind that is either pre-sliced or sliced off a whole salmon in paper thin slices.  You will want 2 - 3 slices per person depending on how big the slice.  The serving should almost cover the plate.  If you have never tried this kind now is the time!  If you are having salad tomorrow will want 1/2 to 2/3 as much as for this.
  Dry white wine or Champagne is best.

Smoked Salmon with Traditional Garnish Ingredients:

 Instructions:

Beef Tenderloin with Red Wine Sauce

Total time: 40 minutes
    Cooking time can vary depending on the size of the roast.  A meat thermometer is best.  Start checking after 20 minutes for a small roast and 30 for a larger one. Remember it will cook a bit more once off the heat.

Beef Tenderloin with Red Wine Sauce Ingredients:

Beef Tenderloin Instructions:

Potato Mushroom Timbales

Total time: 60 minutes  
   I made these using 'rings' - ramekins without a bottom.  Regular ramekins will work fine, just carefully turn timbale over after taking out, so that brown side is 'up'.

Potato Mushroom Timbales Ingredients:

 Instructions:

Braised Asparagus with Butter

Total time: 15 minutes  
    Roasted, fried, grilled - all wonderful ways to fix asparagus.  Sometimes we just have to do the classic.  Cooking time for asparagus varies with the thickness so be careful not to overcook.  I normally remove the pan from heat, but leave covered, for 7 - 9 minutes more, after the lid has reached the 'too hot to touch' point.

Asparagus with Butter and Herbs Ingredients:

 Instructions:

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, 1 lid, 2 medium skillets, 1 lid,
ramekins or rings, baking sheet, roasting pan, meat
thermometer
Turn oven on 400F (200C), arrange 2 shelves
Hard cook eggs
Chop all shallots
Saute shallots for potatoes in skillet
Sauté shallots for sauce in saucepan
Mince garlic, add to saucepan
Trim, brush mushrooms
Add red wine to saucepan, reduce heat, simmer
Add mushrooms to skillet, sauté
Mind the eggs
Shred potatoes
Remove mushrooms, shallots from skillet
Add potatoes to skillet, sauté
Prepare beef, depending on size... roast when ready

Shred cheese
Butter ramekins
Add beef stock to sauce, reduce
Assemble ramekins / rings, bake
Trim asparagus, cook
Dissolve cornstarch in water
Finish sauce, cover, keep warm
Arrange salmon on plates
Trim bread, butter bread
Peel eggs, quarter or chop
Finish salmon starter
Remove asparagus from heat
Remove beef if ready - if not, set timer to remind you
Serve Smoked Salmon, Toast the holidays
Done?
Finish asparagus
Remove potatoes, plate
Slice beef, serve

                       Merry Christmas!

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