Horseradish Creamy Sauce

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

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There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Horseradish Creamy Sauce

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • Fresh Ground Horseradish
  • Hot Cream Horseradish
  • 24 oz Sour Cream

Directions:

  • In a bowl combine entire carton of sour cream
  • Add 1-2 Tbsp of fresh ground horseradish (to taste)
  • Add 1-2 Tbsp of cream horseradish (to taste)
  • Taste until the flavor desired
  • Refrigerate and serve cold

Creamy Brussel Sprouts

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3396There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Creamy Brussel Sprouts

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

  • 1-2 pounds of Brussel sprouts
  • 2 cups heavy cream (more if your pan is large)
  • 1 tsp fresh nutmeg

Directions:

  • In a large skillet, add the Brussel sprouts
  • Add cream to pan and coat all Brussel sprouts until covered
  • Cook on low heat for one hour or until fork soft
  • Grate fresh nutmeg over the top
  • Serve hot!

BLT Steak Gruyère Popovers

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3400There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Recipe courtesy of Williams-Sonoma – http://www.williams-sonoma.com/recipe/blt-steak-gruyere-popovers.html

These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.

BLT Steak Gruyère Popovers

  • Servings: 12
  • Difficulty: medium
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Ingredients:

  • 3 cups milk
  • 3 cups all-purpose flour
  • 1 Tbs. kosher salt
  • 6 eggs
  • 6 oz. Gruyère cheese, grated

Directions:

Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

Remove the popover pan from the oven and spray the cups with nonstick vegetable spray or 1 tsp of melted butter. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.

 

Glazed Onions

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Glazed Onions

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

  • 1 pound boiling onions
  • 1 tsp olive oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2-3 tbsp sherry vinegar
  • minced parsley

Directions:

  • Place a cross in the root end of each onion
  • Drop into boiling water for 2 minutes and remove
  • Remove skin of onions and set aside
  • In a heavy saucepan, heat olive oil
  • Add peeled onions, sugar, salt and pepper
  • Cover and cook for 35 minutes, stirring occasionally
  • Add sherry vinegar and cook for an additional 35 minutes over low heat, covered, but turn onions so that they are glazed on all sides
  • Sprinkle with minced parsley
  • Serve hot

Gratin Dauphinois

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3397There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Original recipe by Margery Katz

This dish is a speciality of Grenoble, a town bordering the Alps. Here leftover Gratin Dauphinois is eaten without reheating, accompanied by a green salad, seasoned with oil, vinegar and a generous amount of chopped garlic.

Gratin Dauphinois

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. boiling potatoes (peeled)
  • 2 cups milk
  • 1 1/2 cups cream
  • 2 cloves garlic (minced)
  • 3/4 tsp salt
  • 1/2 tsp white pepper (freshly ground)
  • 1 cup grated Gruyère cheese (2 ounces)

Directions:

  • Preheat oven to 400 degrees
  • Peel potatoes, wash and dry thoroughly (do not soak them)
  • Use a mandolin and slice them into 1/8 inch thick discs
  • In a large sauce pan, add potatoes, milk, cream, garlic, salt and pepper and bring to a moderate heat with a wooden spoon
  • Remove pan from heat and pour the mixture into a well buttered gratin or shallow baking dish.
  • Sprinkle the grated cheese over the mixture
  • Bake for about one hour
  • Remove from oven and check that potatoes are done when a knife can pierce into a potato easily
  • The top should be nicely browned
  • Serve hot!

 

Prime Rib

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

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Aunt Patty and her amazing Prime Rib

There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Prime Rib

  • Servings: 8-10
  • Difficulty: Medium
  • Print

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Ingredients:

  • Prime rib (any size you want this one was a 9 pound)
  • Salt and Pepper

Directions:

  • Preheat oven to 250 degrees
  • Remove prime rib from refrigerator 2 hours before cooking
  • Salt and pepper generously the entire prime rib
  • In a large skillet brown the sides of prime rib over high heat (this will render down the fat)
  • Cook until the meat thermometer says 130 degrees (for medium rare) or more if you want. (approximately 2-3 hours)
  • Remove from oven, let rest for 10 minutes
  • Slice into pieces