Christmas Eve Dinner
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Cooking time: 90 minutes for menu Cooking schedule: see below for "menu" instructions |
This is our traditional Christmas Eve dinner; fortunately, out-of-season produce
is usually available for the Holidays
The best thing about this menu, besides being delicious?
It's easy and can be made while sipping a nice champagne!
Smoked Salmon with traditional garnish 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 for 2 people, 6 oz, (180gr)
1 lemon
2 slices whole wheat bread, buttered, crusts trimmed and sliced into fourths
2 eggs, hard boiled
2 tbs minced onion save rest of onion
2 tbs small or minced capers
Boil eggs - can be done earlier in the day. Peel eggs. Finely chop egg whites and yolks, keeping separate. Mince onion.
To serve: lay salmon out on plates, put bread points around salmon. Spoon 1/2 of egg whites, yolks, onion and capers around salmon on each plate - arranging attractively. Quarter lemon and put 2 quarters on each plate.
To eat: squeeze the lemon over the salmon and enjoy with bread and garnishes.
Standing Rib Roast with Yorkshire Pudding and Horseradish Sauce
Time 60 - 90 minutes, 20-25 minutes per pound for medium rare. You need a meat thermometer
You can get a rib roast small enough for 2...with leftovers. We usually get a '1' rib roast ('2' ribs if our son is with us) If it won't 'stand' just put it on a meat rack. As we have our Christmas Dinner in the evening we'll have beef sandwiches for lunch tomorrow.
1 standing rib roast (also know as Prime Rib), small, 32 oz (1000 gr)
1 tsp thyme
1/2 tsp garlic powder
1 tbs Worcestershire sauce
Drizzle Worcestershire over entire roast. Rub with thyme and garlic. Either stand roast or lay it on a rack in a baking pan. Insert meat thermometer. If using one that has a temperature alarm set it for 125F (52C) for rare, 130F (55C) for medium rare, 140F (60C) for medium. Put into 425F (215C) oven. When temperature reaches 115 start to make Yorkshire Pudding; temporarily removing roast to get the drippings. Put Pudding in oven when beef is done. When alarm goes off or thermometer registers 125F (52C) (or whatever temp you choose) remove from oven and cover securely with foil to keep warm and allow to rest for 30 minutes. It will continue to cook another 5 degrees or so while resting, bringing it up to the perfect temperature. When it is done resting, (the resting is important if you want nice, juicy beef - and to make the Yorkshire Pudding) slice and serve.
Yorkshire Pudding Time: 35 minutes
This a bit tricky with a small roast; it is supposed to be made with the fat from the roast but there may not be enough from a small roast. Here is how I manage:
1 cup flour
1 cup milk
2 eggs
1/4 tsp salt
2 tbs beef drippings or butter or combination
2 tbs beef stock
In medium bowl whisk the eggs. Add the milk, flour and salt. Let rest 10 - 30 minutes. Put drippings/butter and stock in a baking dish. I use a 10 inch (25cm) square. When beef is almost ready to come out, heat the baking dish in the 425F (215C) oven (the same as for roast) until butter is melted. Remove and pour in pudding batter. Immediately take beef out and put pudding in. Oven door should not be opened while pudding bakes. Bake 20 minutes. Reduce heat to 375F (190C) and continue baking 12 - 15 minutes more, until golden and puffed up. Remove and serve immediately.
Horseradish Sauce Time: 10 minutes
Crème fraiche can be whipped - and gives a lovely, slightly tangy flavor to the sauce. If you can't get it, substitute regular heavy whipping cream.
1/2 cup (4oz, 125ml) crème fraiche
1 tbs prepared horseradish
1 tsp dried tarragon
1 tsp dried thyme
Put the crème fraiche into a large bowl and whisk until soft and fluffy ...maybe even some soft peaks. Whisk in horseradish and herbs. Refrigerate until needed.
Asparagus with Butter and Thyme Time: 20 minutes
Asparagus is such a treat this time of year we want to keep it simple for maximum 'asparagus' flavor. Plus, it's easy!
1/2 lbs asparagus - more if you truly love it
2 tbs butter
1 tsp thyme
sea salt or regular salt
Snap off ends of asparagus. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 10 - 15 minutes. When done drain and put into serving dish. Return skillet to heat and add butter and herbs. When butter is sizzling add asparagus and toss well to coat. Sprinkle with salt and put back onto the serving dish. Serve.
Bûche de Noël
Some things are best left to the experts - although if I had the time I would give this a try. If you want to try there are lots of good recipes on the internet ...I checked. I have always been more of a cook than a pastry chef however, so I find a good bakery. Even 15 years ago in the Midwestern U.S. I always managed to find a luscious chocolate/mocha Bûche de Noël! And ...there will be enough left for tomorrow
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Cooking Schedule: 60-90 minutes |
Arrange salmon and garnishes on plates MERRY CHRISTMAS! |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
