sl - An Elegant Holiday Dinner Menu
Cherry-Pecan Brie is a five-ingredient appetizer you can have ready in about 10 minutes.
Stir together cherry preserves, balsamic vinegar, freshly ground pepper, and salt in a bowl. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
Manchego cheese has a firm texture with a nutty, buttery, mildly sharp flavor that's easy to like. Use a vegetable peeler to shave cheese into big pieces.
Stir together first 6 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately.
Add extra flavor to roasted beef tenderloin by wrapping it in pancetta and baking it until the pancetta is crispy.
1. Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
2. Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.
3. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.
4. Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.
These thinly sliced potatoes are the perfect side dish for a company-worthy meal.
1. Preheat oven to 475°. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.
2. Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.
3. Bake at 475° for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned. Serve hot or at room temperature. If desired, transfer to serving bowl.
1. Cook beans with 1 tsp. salt in boiling water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Cook garlic and shallots in hot oil in a large nonstick skillet over medium heat 2 minutes or until just golden brown; remove from heat. Stir in basil, next 2 ingredients, and remaining 1 tsp. salt. Add green beans, and toss to coat. Garnish, if desired.
Asiago [ah-SYAH-goh] has a sweeter flavor than Parmesan and Romano.
Preheat oven to 450°. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting at 1 long side. Cut into 10 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.
Let this elegant chocolate cheesecake be the centerpiece of your holiday tablescape featuring a gorgeous White Chocolate Snowflake in the center.
1. Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.
2. Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.
4. Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
5. Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.
Tossed Greens-and-Grapes Salad
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Easy Asiago-Olive Rolls
Chocolate Truffle Cheesecake
The highlight of this year's Christmas menu features a dazzling beef tenderloin and new favorites you'll crave year after year. (Serves 8)
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