RECIPES FOR CHRISTMAS

Dad / Chef / Author ^ | Carlo3b

[carlo3b]

RECIPES FOR CHRISTMAS

Plan for your Christmas Feast and Gifts HERE!

Holiday Ham with Fruit and Root Beer Glazed

 
BOILING AND SYRUP INGREDIENTS:

• 6  12oz bottles root beer (high quality)

• 1 red apple, sliced

• 1 green apple, sliced

• 1 cup red seedless grapes

• 1/2 orange, sliced

• 1/2 tsp cloves

• cracked black pepper to taste

• 1 tsp file (ground sassafras)

BOILING HAM:
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.

INGREDIENTS:

• 1 (5 - 10 pounds) smoked ham

• 1/2 cup root beer syrup (reserved)

• 1 cup Creole mustard

• 1/2 cup brown sugar

• 1/4 cup pineapple juice

• 1/4 cup cracked black pepper

• pinch of cinnamon

• pinch of nutmeg

• pinch of allspice

• pinch of ground clove

Preheat oven to 350 degrees F.
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
 
 

[jellybean]

You have FRmail.

[jellybean]

It's fun even when you do do the work...LOL I enjoy seeing what I can do with HTML.

[christie]

HOUSTON FREEPERS...

Come together for a holiday howdy, and carlo3b will be delivering, and signing the book, The Clinton Legacy Cookbookfor all his Texas neighbors!!!

COME ONE, COME ALL . . . Lets Party!

4- 6 pm Bar-Sidewalk Cafe
The Macaroni Grill
Chimney Rock and Foutainview
5802 Westheimer

PLEASE BUMP AND PING THIS TO OUR LOCAL FRIENDS

[dix]

Carlo, is there any chance I could get another copy locally before Christmas?

[carlo3b]

Contact RikaStrom, and tell me if tomorrow is ok, and do so on this thread so we might see if have a few others. I will meet you two at our old Lasagna House III, on Eldredge Rd and Westheimer at 2pm. I believe that is close enough to both of your homes.

[carlo3b]

Please see post #365...duh, I forgot to include you on the ping!

[carlo3b]

 

The Clinton Legacy Cookbook

Looking for the perfect Gift,
X
marks the spot!!!!!!!!

 
 

[christie]

bump

[TwoStep]

"X" ~~ What about a bullseye? **Bump**

[carlo3b]

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......take it home NOW!!

[facedown]

In case you didn't see this thread.

[carlo3b]

Got any food?......LOL

Holiday Roast Turkey with Herbal Rub

• 1 13-Pound whole turkey, fresh or thawed
• 1 Medium onion quartered
• 1 lemon quartered
• 1/4 Cup vegetable oil
• 1 Teaspoon dried thyme
• 1 Teaspoon dried tarragon
• 1 Tablespoon dried rosemary
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper

1) Preheat oven to 325.
2) Remove giblets and neck from turkey and reserve for broth.
3) Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4) In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5) Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6) Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7) Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8) Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
9) Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion, or 6 teenage boys, and 1 dad...LOL

[jellybean]

Oh the weather outside is frightful But the fire is so delightful And since we've no place to go Let it snow, let it snow, let it snow.
Curl up with something delightful!! ~ The Clinton Legacy Cookbook ~

[TwoStep]

**Bumpity Bump**

[carlo3b]

This slightly modified classic dish is special enough for the most elegant dinner party. Everyone will applaud your culinary prowess. This dish can be made a day ahead and cooked just before serving.
Come on...try it, you can do it, I promise it's really easy! ......really  :)

Petit Wellington de boeuf et de sauce verte à poivre

 

 Individual beef Wellingtons with green peppercorn sauce

• 8 (6-ounce each, 1-inch thick) beef tenderloin steaks (filet mignons)
• Olive oil
• Coarse kosher salt and freshly ground black pepper
• 4 tablespoons butter
• 2 tablespoons finely chopped shallot or green onions
• 2 tablespoons minced garlic
• 1/2 pound assorted fresh mushrooms, thinly sliced
• 1 teaspoon dried thyme leaves
• 2 tablespoons finely minced fresh parsley leaves
• 2 sheets frozen puff pastry (from a 17 1/4-ounce package), thawed
• 2 eggs beaten with 1 tablespoon water
• Peppercorn Sauce (see below for recipe)
• Dill sprigs
Always bring any beef or steaks to room temperature before preparing.
1) Coat steaks lightly with olive oil and season both sides with salt and pepper (press in firmly with palm of your hand).
2) Using a heavy frying pan (cast-iron is perfect) over medium high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 2 minutes per side or until brown and crisp on the outside. Cook only partially - do not overcook. Remove from heat and refrigerate steak, covered, until well chilled, about 1 hour.
3) Wipe frying pan and place over medium heat, melt butter. Add shallot or green onions and garlic; sauté approximately 3 minutes or until slightly softened. Add mushrooms, thyme, parsley, and salt and pepper to taste. Continue, stirring, until mushrooms are lightly browned and their liquid is evaporated.
Remove from heat and transfer mushroom mixture to a bowl to cool completely; set aside.
4) On a lightly floured surface, roll out yeast puff pastry into two (14-inch) squares. Trim edges to form two (13-inch) squares and cut each square into four (6 1/2-inch) squares.
TIP: Work with one sheet of puff pastry at a time, keeping the unused pastry covered with a damp cloth so it won't dry out (once it starts to dry out, it is impossible to work with).
5) Working with one square of puff pastry at a time (keeping other covered), spread 1/8th of mushroom mixture on the pastry, leaving a 1/2-inch edge on all sides.
6) Place chilled steak in the center of the mushroom mixture; pressing it down gently. Wrap two opposite corners of puff pastry over the steak, overlapping them. Seal seam with egg wash.
7) Wrap remaining two corners of pastry over steak and seal with egg wash. Wrap the pastry up over the steak and seal the edges. Place seam-side down on a non-stick baking sheet. Brush the tops with the egg wash.
Repeat with remaining 7 steaks. Cover loosely and refrigerate at least 1 hour or up to 1 day.
Decorate the Beef Wellingtons using the scraps from the puff pastry. Cut pastry into shapes with a cookie cutter or cut into leaf shapes with a knife and "glue" to the top of each Beef Wellington with some of the egg wash.   Brush top of decoration with additional egg wash.
Preheat oven to 425°F.
8) Baking; brush top and sides of each Beef Wellington with some remaining egg wash. Bake approximately 15 to 20 minutes or until pastry is golden and the internal temperature of the meat registers 120°F.
Use a meat thermometer to test for doneness. Remove from oven and let sit for 5 minutes before serving.
Rare - 120°F, Medium Rare - 125 °F, Medium - 130°F
Makes 8 servings.

While steaks are in the oven, prepare sauce.

Peppercorn Sauce
• 2 tablespoons butter
• 2 tablespoons chopped shallot or green onions
• 2 tablespoon crushed green peppercorns
• 1/2 cup brandy
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill
1) In a medium frying pan over medium heat, melt butter.
2) Add shallot or green onions, green peppercorns and sauté until onions are soft.
3) Add brandy and cook until liquid is reduced by half.
4) Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.

To serve, spoon some of the Peppercorn Sauce on each individual plate. Place one Beef Wellington in the center. Drizzle a little more sauce over the top and garnish with a dill sprig.
Voila, you are a gourmet chef!
 
As our dear friend Angelique would have said it.... Bon appétit, et Joyeux Noël

[Fiddlstix]

Be sure and
Click the Pics
J

Click Here for Christmas Graphics J

[Mudboy Slim]

Yum yum yum...this goes quite well with fried chicken gizzards and corn bread...MUD

[carlo3b]

Yum yum yum...this goes quite well with fried chicken gizzards and corn bread...MUD

PERFECT, an outstanding choice sidedish, especilly with a brewski!... :o)

[carlo3b]

I almost forgot...The brewski should be vintage JUNE...;)

[carlo3b]

Geeeeze, that is an outstanding thread..bookmarked...Thanks for your wonderful creativity!