It’s time to make a menu for Christmas Eve or day! This is a wonderful selection of yummy dishes sure to please! I hope you enjoy and have a safe and very merry celebration!
Roast Pork Tenderloin with Prunes and Shallots in a White Balsamic Reduction
Potato and Turnip Gratin
Fresh Organic Green Salad with Honey Crisp Apple and Toasted Pecans
Assorted Christmas Cookies
Bordeaux, your choice
Roast Pork Tenderloin with Prunes and Shallots in a White Balsamic Reduction
Serves 6
1 boneless pork tenderloin
French gray sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
1 teaspoon Sangre de Cristo Spice Company Herbes de Provence
1 cup pitted prunes
6 shallots peeled and halved, lengthwise
1/4 cup White Balsamic Vinegar with Fig Infusion (I use Alessi)
1/2 cup chicken broth
Rinse and pat the tenderloin dry. Preheat the oven to 350 degrees. In a deep oven proof pan, preferably with a lid, heat the olive oil, sprinkle the tenderloin with salt and pepper. Seer all sides of the meat in the heated oil. Add the herbs, prunes, shallots vinegar and broth. Let simmer for a couple of minutes then cover and place in the preheated oven for 1 hour. I like to open the oven every fifteen minutes and spoon some of the juice over the meat, then replace the cover and continue cooking. Insert a meat thermometer to insure you have a reading of 145 degrees. Remove the meat from the oven and let it stand for about ten minutes before slicing and serving with the sauce spooned over or served on the side.
Potato and Turnip Gratin
Serves 6
This recipe is so delicious! I used an old Bon Apetit recipe to begin then wandered off, as I always do, finding my own path with it.
2 large russet potatoes, washed
4 large turnips, peeled
1 cup heavy cream
1 cup chicken broth
1 teaspoon herbes de provence
1 bayleaf
gray salt and pepper to taste
1/8 teaspoon nutmeg
a dash of cayenne pepper and one of raw sugar
Topping:
1/2 cup shredded swiss cheese
1/2 cup shredded gruyere cheese
In a sauce pan, heat the cream, broth and remaining ingredients. Bring the mixture to a simmer and let cook at very low heat for about 1/2 hour. The mixture will have reduced a bit. Pour this through a seive, into a large mixing bowl.
Slice the potatoes and turnips with a mandoline so that they are very thin. If you are using a knife, be sure it is VERY sharp and make the slices as “paper” thin as possible. Place the slices into the mixing bowl with the sauce then spoon out into an oblong, glass baking dish. Cover the dish with foil and bake for one hour, with the pork, at 350 degrees. After the hour is up, remove the foil. Sprinkle the cheese mixture over the top and bake uncovered for another 20 minutes, until the cheese is melted and golden. NOTE: You may want to begin baking this dish a half hour before the pork tenderloin.
Fresh Organic Green Salad with Honey Crisp Apple and Toasted Pecans
My neighbors have the most awesome garden. I got a very welcome phone call asking if I’d be interested in some greens they had just picked from their garden. YES….was my reply. I tossed the greens, after washing them and spinning them dry, with on organic Honey Crisp apple and about a cup of slice, toasted pecans. A simple vinaigrette completed the job. Here’s my tried and true vinaigrette recipe:
1/4 cup good olive oil
2 tablespoons white wine vinegar
1/4 teaspoon dry mustard
gray salt and pepper to task
Whisk together and pour over the salad….then toss.
Assorted Christmas Cookies
Whatever your favorites are, offer them up for dessert and make it easy on yourself! A bit of the bubbly or a nice, strong espresso…..or both! These are some of my favorites.
