ay - Christmas Dinner Menu
Preheat oven to 350°F. Place crown roast on a rack set in a large roasting pan. Rub roast all over, inside and out, with olive oil, and then sprinkle it with sage, thyme, salt and pepper. Peel onion and push it all the way into center of roast.
Wrap ends of bones with foil to keep them from burning. Pour broth into roasting pan. Roast for 1 hour, then baste with pan juices every 30 minutes. After 2 1/2 hours, using tongs, remove onion from center of roast and place it in roasting pan.
Continue to roast for 1 hour to 1 1/2 hours, until a meat thermometer stuck into meatiest part of a chop registers 160°F. Remove from oven, place roast on a serving platter, tent with foil and allow to rest for 20 minutes.
To serve, remove string holding roast together and carve between chops.
Remove roast from pan; pour drippings into bowl. Let stand for 1 minute; skim fat. Spoon 4 Tbsp. drippings back into pan. Place pan on 2 burners set to medium-high. Add 4 Tbsp. flour and whisk for 3 minutes. Add 3 cups apple cider, whisking to scrape up browned bits. Lower heat to medium; cook for 15 minutes or until gravy thickens. Strain, season with salt and pepper, and serve.
Preheat oven to 350°F. Bring broth to boil, add dried fruit and cranberries, turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink, about 8 minutes. Remove and place in a large bowl.
Lower heat to medium and melt butter. Add onion and celery. Cook, stirring, until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine.
Mist a 9-by-13-inch ovenproof dish with cooking spray and spoon in stuffing. Bake for 35 minutes, or until heated through. Put some stuffing into middle of roast; place remainder in serving bowl.
Add this applesauce recipe to your holiday menu, or simply enjoy it with a weeknight meal.
Combine vinegar, lemon juice, sugar and salt in large nonreactive pan. Bring to boil over medium-high heat, stirring until sugar dissolves.
Add allspice and apples, lower heat to medium and cook for 15 minutes, stirring occasionally.
Remove from heat, add horseradish and allow sauce to cool to room temperature. Sauce will thicken as it cools.
These garlic mashed potatoes are full of flavor and a great side dish to any meal. Enjoy this creamy and filling dish at your next family meal.
Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350°F.
Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.
Bring a large pot of water to boil. Add 2 tsp. salt and cauliflower; cook until just tender, 7 minutes. Drain and rinse under cold water. Repeat with broccoli, cooking for 5 minutes and rinsing. Blot both dry with paper towels.
Grease a 2-quart microwave-safe bowl with 1 Tbsp. butter. Starting with a layer of cauliflower, fill bowl tightly, alternating veggies to create layers when bowl is inverted (as pictured).
Cover bowl with waxed paper; fit a small plate on top. Weigh down plate with a few soup cans; let stand 1 hour.
Remove cans. Microwave bowl on high for 10 minutes. Remove plate and paper, place serving dish on top and carefully invert. Remove bowl and sprinkle with pepper.
In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.
Place carrots in a large pot and just cover with water. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. Drain and return to pan. Add butter mixture and toss until butter melts and carrots are evenly coated. Serve warm.
Preheat oven to 350°F. Mist a 9-inch square ovenproof glass baking dish with cooking spray.
In a blender, combine eggs, cream, sugar, butter, flour, baking powder and salt; blend. Add corn and blend until mixture is nearly smooth. Stir in scallions and bell pepper. Pour into dish and bake until set, with golden brown top, 45 to 50 minutes.
Remove from oven and let pudding rest for 5 to 10 minutes before serving.
Bring 6 cups apple juice, 1/4 tsp. nutmeg, 12 cloves, 1 (2-inch) piece peeled fresh ginger and 1 cinnamon stick to a simmer over medium heat. Lower heat and simmer for 15 minutes. Strain, cool and chill. In a large pitcher combine with 6 cups cranberry juice. Fill glasses partway with juice mixture and top off with ginger ale or sparkling wine.
Crown Roast of Pork
Sausage and Fall-Fruit Stuffing
Garlic Mashed-Potato Gratin
Broccoli and Cauliflower Tower
Carrots with Lemon-Chive Butter
Corn Pudding with Scallions and Red Pepper
Spiced Holiday Punch
Gather loved ones for a delectable Christmas dinner and make the holiday merry with this elegant spread. (Serves 8)
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