Dear family and friends..... another month flew by. I am now 24 weeks pregnant and feeling really good. I finally have tons of energy and am back to doing yoga daily.
My husband and I have been very busy with the holidays...we put our tree up right after Thanksgiving and have all of our shopping done. We also celebrate Hanukkah so we went up north to celebrate with his family. We went to a really fun party where we ate tons of latkes...they were good but not nearly the same as my mother in laws.......We have also been busy cleaning out my office to turn it into a nursery. I will post photos in the upcoming months.
For Christmas we go to Orange County and celebrate with my family. My sister Kristin is a excellent cook and usually makes a prime rib with horseradish cream.....
Some of you my be looking for some last minute gift ideas so here are a few....my next blog feature will be the best of 2009 but here are some really good cookbooks that you can pick up
"How to Roast a Lamb" by Michael Psilakis
I just got this book, it is a beautiful book filled with some many wonderful recipes.
"Baked" by Matt Lewis & Renato Poliafito
I have baked my way through this book and everything is so delicious!
Another great gift idea is to give a cooking magazine subscription. You would be surprised by how many of your friends who love to cook don't subscribe to magazines. Here is a couple I would recommend.
"Bon Appetit"
"Martha Stewart Living"
As far as your Christmas dinner I would suggest the following menu......
Starters -
Rosemary Cashews
Crudite with Green Goddess Dressing
Main Course -
Prime Rib w/Madeira & Horseradish Cream
Salad (something light; Arugula w/shaved parmesan & a lemon vinaigrette)
Any potato of your choice (how about latkes?)
Dessert -
Chocolate Souffle
Rosemary Cashews
Ingredients
- 1 1/4 pounds cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
- Directions
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
Crudites with Green Goddess Dressing
Use any combination of vegetables that you like. I would recommend, carrots, celery, red & yellow pepper, asparagus, zuchinni, cucumber & radishes. Slice all vegetables into strips and arrange neatly on a platter. Accompany with the following dressing
Green Goddess Dressing
Ingredients
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- Directions
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended
- Prime Rib with Madeira Wine & Horseradish Cream
- 1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
- 1 tablespoon olive oil
- 6 medium onions, peeled, quartered
- 2 1/2 cups canned beef broth
- 1 3/4 cups Madeira
- 1 1/4 cups dry red wine
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 3 large fresh rosemary sprigs
- 1 bay leaf
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons all purpose flour
Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.
Horseradish Cream
1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice
Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Chocolate Souffle
Ingredients
- 7 ounces finely chopped bittersweet or semisweet chocolate
- 4 tablespoons unsalted butter, plus for preparing the molds
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg yolks
- 3 tablespoons warm water
- 1/2 cup sugar, plus 2 tablespoons
- 8 large egg whites, room temperature
- 1/2 teaspoon fresh lemon juice
- Confectioners' sugar for garnish
Directions
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
Happy holidays & enjoy......
Jamielyn xoxo
