Pardon the lateness of this - just getting caught up on my blog posts.
Another stay-at-home Christmas for us! I hate traveling during the holidays - it's just too stressful with weather delays and packed airports and highways. It is so much simpler to stay home and cook good holiday things and drink good wine.
So, here was the menu we chose:
We started the grand eating day with breakfast - Creme Brulee French Toast from Sheri (scg on Slow Travel). See recipe later in this post.
Roast Tenderloin of Beef with Red Wine Sauce - Recipe came from Thyme for Cooking. No photo taken - sorry!
Mousseline au Gratin - Recipe also came from Thyme for Cooking. Thank you Katie!
Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle & Lime - This recipe came from Kalyn's Kitchen and was definitely a keeper!
Bill was in charge of making the salad but, alas, he cannot find the recipe. It had apples, avocado, feta cheese, pecans and pomegranate seeds. It was great!
Dessert was an old family favorite - Holiday Rice Pudding with Raspberry Sauce. My Mom got the recipe from her sister, so I have been eating it since I was just a little girl. I have posted the recipe later in this post.
There was wine (of course) - what would a Christmas dinner be without wine? Palmina Undici fit the bill perfectly.
Creme Brulee French Toast - Sheri (scg)
I've been doing this French Toast for years. It is prepared the night before, and it makes its own syrup. I think I found the recipe in a Bon Appetit Magazine many, many years ago.
1 stick unsalted butter
1 C packed,brown sugar
2T Corn Syrup
8 - 9 " Challah Bread
5 large eggs
1 1/2 c half n half
1t Grand Marnier
1/4 t salt
Melt butter, brown sugar and corn syrup over medium heat,stirring til smooth. Pour into a 9x13x2 baking dish. Arrange (6) 1" slices of challah (cut from center of bread) in one layer,squeezing to fit.
In a bowl, whisk together the other ingrdients and salt until well combined. Pour evenly over the bread. Chill, covered, at least 8 hrs. and up to 1 day.
Pre-heat oven to 350.
Bake, uncovered, in middle of oven for 35 - 40 minutes until it has puffed and edges are go.
Holiday Rice Pudding with Raspberry Sauce
4 Cups Milk
3/4 Cup Uncooked Long-grain Rice
1/4 Cup Sugar
1/4 Cup Sherry
1 1/2 tsp Vanilla
1/4 tsp Almond Extract
1 Cup Whipping Cream
1 10-oz pkg Frozen Raspberries, thawed
1 Tbsp Cornstarch
1/2 Cup Currant Jelly
In heavy 2-quart saucepan, combine milk, uncooked rice, and sugar. Bring mixture to boiling. Reduce heat; cook, covered, 25 to 30 minutes, or till rice is tender, stirring occasionally. Stir in sherry, vanilla and almond extract; cool to room temperature. Whip cream to soft peaks; fold into rice mixture. Cover and chill thoroughly. To serve, spoon rice pudding into sherbet dishes or put in one serving dish. Drizzle some of the currant-raspberry sauce over each serving or over serving dish. Makes 6 to 8 servings.
In saucepan, crush the raspberries. Stir in cornstarch. Add currant jelly. Cook and stir till mixture is thickened and bubbly; cook 1 minute more. Sieve sauce; discard seeds. Cover surface with waxed paper; cool to room temperature. Makes about 1 1/4 cups sauce.
Note: I didn't do the sieve part - I kind of like the berries partly whole. It's one of my favorite all-time desserts.