Christmas family menu and wine pairings
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Christmas family menu and wine pairings
Pregnancy, Baby Names, Birth, Baby & Parenting
3016 Ingredients: 3550 2 tablespoons butter
1948 Salt AND pepper
6754 Beef Tenderloin with Cranberry Dijon Mustard Sauce9678 2 teaspoons chopped fresh tarragon leaves
8249 2 tablespoons olive oil
5192 1/4 cup cranberry juice
1708 2 teaspoons chopped fresh dill
2161 Salt AND pepper
6113 2 tablespoons grated lemon zest
1601
3 tablespoons butter
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Delicious AND a visual knockout. If you can't find all OF THE fresh herbs listed, use THE ones that are available AND mix with chopped parsley.
5152 1 pound sugar snap peas, ends trimmed AND cut into three strips lengthwise
7141 Tenderloin: 1174 For THE sauce: Place all ingredients IN a medium sauce pan. Bring TO a boil over high heat, stirring TO break up THE cranberry sauce. Turn down TO a simmer AND cook until sauce is thick enough TO coat a spoon, about eight TO 10 minutes. Taste FOR salt AND pepper.
3763 6 tablespoons Dijon-style mustard
1307 4 tablespoons heavy cream
8676 1 tablespoon salt
3911 Directions:8209 For THE beef: Preheat oven TO 425 degrees. Rub meat all over with THE oil. Combine THE salt, pepper AND mustard seed AND sprinkle mixture all over THE meat. (You might HAVE TO press mixture on roast if mixture doesn't adhere.)
7969 3/4 cup beef stock
3377 Ingredients:9811
Set tenderloin on a wire rack on a shallow roasting pan. Roast until a thermometer inserted into THE thickest part registers about 135 degrees F FOR medium-rare TO medium. Let stand at room temperature about 20 TO 25 minutes before slicing. Cut meat into 1/4 TO 1/2 inch thick slices. Arrange overlapping slices on a serving tray AND spread a 2-inch wide "ribbon" OF cranberry mustard sauce down THE center. Pass THE remaining sauce. Serves 8.
3163 3 tablespoons honey
452 3 pounds green beans, trimmed, cut into 2 inch lengths AND cooked just until tender*
1240
In a large skillet, melt butter. Cook shallots AND pepper over medium high heat about three minutes or until slightly wilted. Add green beans AND corn AND cook about two minutes until heated through. Add salt AND pepper TO taste. Combine herbs AND stir IN half OF them. Remove mixture TO a serving dish AND sprinkle with remaining herbs. Serves 8.
6220
1 cup whole berry cranberry sauce (home made or canned)
1281 Salt AND pepper
3443 Sauce: 2268 2 tablespoons freshly ground pepper
5793
If you're short on time, you can purchase fresh grated carrots from THE salad bar section OF your super market. Snow peas may BE substituted FOR THE Sugar Snaps.
5218 Ingredients: 9597 1/4 cup thinly sliced shallots
3804 Saut? Green Beans with Shallots AND Sweet Corn8529 Spread holiday cheer this season with easy, festive recipes that incorporate THE sights AND smells OF Christmas AND pair deliciously with wine. Andrea Immer, master sommelier AND author OF Great Tastes Made Simple: Extraordinary Food AND Wine Pairing FOR Every Palate, recommends a Sparkling Wine AND a classic red Bordeaux with this Christmas family menu, created by cooking teacher AND cookbook author Louise Fiszer.
7008
1 beef tenderloin, trimmed OF fat, weighing about 5 pounds
6260 Glazed Carrots AND Sugar Snap Peas8503 1 tablespoon whole mustard seed, crushed or coarsely ground
1774 1 large red bell pepper, seeded AND diced
4618 1 tablespoon lemon juice
8743 1 teaspoon chopped fresh thyme leaves
6367 2 cups fresh or frozen, thawed corn kernels
8183
2 pounds carrots, peeled AND coarsely grated
2736 Directions:1734 Directions:7395
Serving a beef tenderloin will make you a star IN THE kitchen. THE only thing that can ruin this elegant roast is over-cooking it. THE colorful sweet-tart-hot sauce makes this a truly festive holiday main course AND can BE made ahead AND reheated just before serving.
7755
In a large pot OF boiling, salted water cook carrots one minute, add peas AND cook another minute. Drain under cold running water TO stop cooking. IN a large skillet, heat butter with honey over medium high heat until honey is melted AND runny. Stir IN 1 tablespoon lemon zest AND lemon juice. Add carrots AND peas AND cook until they appear glazed about three minutes. Add salt AND pepper TO taste. Serve sprinkled with remaining lemon zest. Serves 8.
5152