Planning Your Menu? – Christmas 2007 – Part II

jpham — Wed, 05 Dec 2007 17:25:45 +0000

Planning my Christmas dinner menu has been harder than I anticipated. Now I’m down to planning just the big Christmas Eve dinner. My family, being of Asian decent and having lived in Europe, we make a bigger deal about Christmas Eve than Christmas morning. We would eat and go to midnight mass and then come home and open presents. Luckily, my husband’s family and he follow the Christmas Day tradition. So it’ll work out just wonderfully! We’ll spend Christmas Eve at our house, have my parents and siblings come over. We’ll head out to midnight mass and then come home and open presents. Christmas Day we’ll head up to the mountains to spend time with his family. Sounds pretty simple, but it isn’t. Some of you probably can relate to how I feel. Unless we have access to and can afford a personal shopper, a maid, a chauffeur, and a chef, things just get away from us. My ambitions of throwing a get-together for our friends and then Christmas Eve dinner for my family was great, but now looking at our work schedule and some of the things we have to do (not food related at all), it just doesn’t seem realistic anymore.

If I find time to have a small gathering with friends, I’ll go with hors d’oeuvres only and drinks. I have a few drink recipes up my sleeve as well. I can always whip up a pretty mean Long Island Iced Tea that’s really yummy and of course my wide array of martinis. (I learned these from my days of working my part-time job at Tabouleh Mediterranean Restaurant in Gaithersburg, MD) I think that would be fun!

I am planning on something really scrumptious for a main course for my Christmas Eve dinner. I’m going to prepare a Roast Beef with Yorkshire Pudding. Here’s a recipe:

Roast Beef
Serves 8

1 Prime Rib of Beef Joint (6 lbs / 2.7 k)

2 Tsp Dry English Mustard

3 Tbsp All-Purpose Flour

1 1/4 Cups Red Wine

1 1/4 Cups Beef Stock

2 Tsp Worcestershire Sauce (Optional)

Salt and Pepper

Preheat the oven to 450 degrees F / 230 degrees C.
Season the meat to taste with salt and pepper. Rub in the mustard and 1 tablespoon of the flour.
Place te meat in a roasting pan large enough to hold it comfortably and roast in the oven for 15 minutes. Reduce the temperature to 375 degrees F / 190 degrees C and cook for 15 minutes per 1 lb / 450 g, plus 15 minutes (1 3/4 hours for this joint) for rare beef or 20 minutes per 1 lb / 450 g, plus 20 minutes (2 hours 20 minutes) for medium beef. Baste the meat from time to time to keep it moist, and if the pan becomes too dry, add a little stock or red wine.
Remove the meat from the oven and place on a warmed serving plate, cover with foil, and let stand in a warm for 10-15 minutes.
To make the gravy, pour off most of the fat from the pan (reserve it for cooking the Yorkshire pudding), leaving behind the meat juices and the sediment. Place the pan on the stove over medium heat and scrape all the sediment from the bottom of the pan. Sprinkle in the remaining flour and quickly mix it into the juices with a small whisk. When you have a smooth paste, gradually add the wine and most of the stock, whisking constantly. Bring to a boil, then reduce to heat a gentle simmer and cook for 2 – 3 minutes. Season with salt and pepper and add the remaining stock, if needed, and a little Worcestershire sauce, if you like.
When ready to serve, carve the meat into slices and serve on warmed plates. Pour the gravy into a warmed pitcher and take direct to the table. Serve wit Yorkshire pudding.

Yorkshire Pudding
Serves 4

Preheat the oven to 425 degrees F / 220 degrees C.
Make a batter with 3 1/2 oz / 100 g plain flour, a pinch of salt, 1 beaten egg and 10 fl / 300 ml milk and water mixed. Allow to stand for half an hour.
Heat 2 Tbsp roast beef dripping or olive oil in an 8-inch square roasting tin in the top of the oven.
Remove the tin from the oven, pour in the batter and bake for 25-30 minutes until it is puffed up and golden brown.

***Recipe taken from ‘Steaks, Chops, Roasts, & Ribs’ by Parragon Publishing

Recipe: Cucumber-Hummus Stacks

jpham — Mon, 26 Nov 2007 20:32:06 +0000

Cucumber-Hummus Stacks

1 large English cucumber (about 12 oz), unpeeled

1 container (7 oz) roasted red pepper hummus

1 container (7 oz) spicy chipotle hummus

2 tablespoons crumbled feta cheese

26 slices kalamata or ripe olives (I used garlic stuffed green olives)

2 tablespoons of chopped fresh parsley leaves

Using tines of fork, score cucumber lengthwise on all sides.
Cut cucumber into 26 (1/4-inch) slices. Blot dry with paper towel.
Spoon heaping teaspoon hummus on each cucumber slice.
Sprinkle with feta cheese; top with sliced olives of your choice; and sprinkle on parsley.

As a Matter of Food » hors

Planning Your Menu? – Christmas 2007 – Part II

Recipe: Cucumber-Hummus Stacks