Christmas Menu

 Christmas Dinner was at Lori and Terry’s house. Guests included the Karsell’s; the Bergs (with Chelsea) and Lori’s sister Diane.

Menu: 

Green Beans (Bill and Deborah)

Baked Potato (Bill and Deborah)

Corn Pudding (Terry and Lori)

Salad (Diana)

Rolls

Brisket (Greg and Cindy)

Chocolate Soufflé (Greg and Cindy)

Notes on brisket:

Started with an 8 pound packer from Gourmet Meats. Used Meat Church “Holy Cow” and “Holy Gospel” rub. Started smoking at 6:30 AM at 225. Brisket finished at 5:30 PM. Note during the day I slowed the smoker to 200 because I thought it was going to enter the stall too soon. I think 225 all day would have been ok.

Notes on Soufflé: Cook at 400 degrees for 23 minutes.

Ridiculously Easy Peppermint-Glazed Red Velvet Bundt Cake

 Ingredients

For the cake:

• ½ cup neutral flavored oil
• ½ cup butter I use salted butter
• 1 cup water
• 2 ½ tablespoons cocoa powder not Dutch or dark cocoa
• 1 ¼ cups buttermilk
• 1 cup granulated sugar
• 1 cup light brown sugar packed (don't use dark brown sugar)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon baking soda
• ½ teaspoon kosher salt
• 3 cups all purpose flour
• 2 tablespoons red food coloring
• 1 tablespoon white vinegar

For the glaze:

• ¼ cup water
• ¾ cup powdered sugar
• ½ teaspoon mint extract
• ½ teaspoon vanilla extract

Directions:

1. Preheat the oven to 350˚F (177˚C). Spray a large Bundt pan with baking spray. Rub with a paper towel to coat all of the surfaces including the interior of the center core. Spray again lightly over all the surfaces. (Note** Don’t try to make this cake in a smaller Bundt pan as it will overflow. See notes above under Café Tips.) Place a piece of parchment paper or foil on a work surface and place a cooling rack on top.

2. Spray a large Bundt pan with baking spray. Rub with a paper towel to coat all of the surfaces including the interior of the center core. Spray again lightly over all the surfaces.
3. Preheat the oven to 350F.
4. Combine oil, butter and water in a large microwave-safe bowl and heat for 2-3 minutes on high power until the butter is melted. Whisk in the cocoa and buttermilk. Stir well to combine.
5. Add both sugars, the eggs and the vanilla extract. Whisk until well incorporated.
6. Sprinkle the baking soda and salt over the top of the batter and whisk well until any small lumps of baking soda have disappeared. Add the flour and whisk well again until smooth.
7. Lastly, add the red food color and vinegar and stir until well incorporated.

8. Transfer the batter to the prepared pan. Bake for 45-60 minutes or until the top springs back lightly when touched or a toothpick entered into a center area of the cake comes out clean. The best way to tell if a cake is done is to use an instant thermometer. The temp should read 200-205º F. when the cake is done.

9. Allow the cake to cool in the pan for 10 minutes then brush the top liberally with the peppermint glaze. Turn the cake out onto the prepared cooling rack and slowly brush the entire exterior with the glaze. Use it all up. Some of it will drip off onto the parchment paper or foil, but most of it will be absorbed.

10. Allow the cake to cool completely before trying to move it. Trust me!

For the glaze:

1. Toward the end of the baking time, prepare the glaze by mixing all ingredients together until nice and smooth in a small bowl. If you have trouble getting the lumps out, you can microwave the mixture for 30-60 seconds then stir again.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Winter Berry Snowflake (Williams-Sonoma)

 

Ingredients:

• 2 sheets frozen puff pastry, thawed and slightly chilled
• All-purpose flour for dusting, if needed
• 1/3 cup (3 1/2 oz./105 g) mixed berry or other preserves
• 1 egg, lightly beaten with 1 tsp. water
• 1 Tbs. turbinado sugar

Directions:

Preheat an oven to 375°F (190°C). Spray a 9-inch (23-cm) square baking dish lightly with nonstick baking spray.

Lay 1 puff pastry sheet on a piece of parchment paper. If the pastry is sticky, dust it very lightly with flour. Using a sharp knife, cut the pastry into a 9-by-9-inch (23-by-23-cm) square. Remove the scraps and save for another use. Transfer to a sheet tray, then to the refrigerator while you cut out the other square.
 
On another piece of parchment paper, repeat with the remaining puff pastry sheet; set aside. Remove the chilled puff pastry from the refrigerator.
 
Spread the preserves over the surface of the chilled pastry, leaving a 1/4-inch (6-mm) border uncovered. Brush the edges with the egg wash. Carefully place the other square on top and press gently around the edges to seal. Place a glass with a 3-inch (7.5-cm) opening upside down in the center of the square (this will be used as a guide for creating a symmetrical snowflake and will be removed before baking).
 
Using a sharp knife or a pastry cutter, cut the pastry into quarters, stopping where the glass begins. Cut each quarter in half, then cut each of these sections in half again to create a total of 16 equal wedge-shaped sections.
 
Working with 2 sections at a time, twist the sections away from each other 3 times and join the ends together, pinching to seal. Repeat with the remaining sections to create a total of 8 points of the snowflake. Remove the glass.
 
Freeze on the sheet tray for 15 minutes, then transfer to the prepared baking dish, aligning the long points of the snowflake with the corners of the dish. Brush the surface of the pastry and the sealed edges with the egg mixture. Sprinkle with the turbinado sugar.
 
Bake until the pastry is puffed up and golden brown, about 40 minutes. Transfer the baking dish to a wire rack and let cool for 10 minutes. Serve warm. Serves 4 to 8.

Crispy Stacked Potatoes with Herbs (Williams-Sonoma)

 

Ingredients:

• 10 large russet potatoes, peeled
• 2 Tbs. minced fresh herbs, such as thyme, sage, tarragon and rosemary
• 1 Tbs. kosher salt
• Freshly ground black pepper
• 1/4 cup (2 oz./60 g) clarified butter
• Flaky sea salt

Directions:

Preheat an oven to 400°F (200°C).

Working with one potato at a time, using a mandoline, thinly slice the potatoes into slices about 1/8 inch (3 mm) thick, gathering the slices together as you go to retain the potato’s shape as much as possible.

Carefully arrange the potato slices vertically in a 12-inch (30-cm) cast-iron skillet, starting at the edges of the of the pan and moving in toward the center. Then, using your hands, press down lightly on the potatoes to tilt them slightly, as if they were dominoes that are beginning to topple over.
 
Scatter the herbs over the potatoes, tucking some of them between the slices, then sprinkle the kosher salt evenly on top and season generously with pepper. Using a spoon, arrange dollops of the clarified butter evenly over the surface of the potatoes.

Bake, uncovered, until the potatoes are browned on the edges and tender in the middle when tested with a skewer, about 1 hour. Sprinkle lightly with flaky sea salt and serve immediately. Serves 10 to 12.

Chicken Piccata

Ingredients:

 2 skinless and boneless chicken breasts (cut in half lengthwise and then cut the thickest half and cut in half horizontally) 

Sea Salt and freshly ground pepper

All-purpose flour, for dredging

6 Tablespoons unsalted butter

5 Tablespoons extra-virgin olive oil

1/ 3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons of butter and 2 more tablespoons of olive oil and brown remaining chicken in the same manner. Remove pan from heat and transfer chicken to plate.

3. Into the pan, add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. check for season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to serving platter. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.

Recipe is courtesy of Gilda De Laurentiis.

Cream of Celery Soup

 Ingredients:

2 tablespoons butter

5 cups of chopped celery

2 medium onions, chopped

1  1-pound celery root, peeled and cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

2 garlic cloves, peeled

1 teaspoon celery salt

2 14 1/2 ounce cans of low salt chicken broth

1 cup of whipping cream

Directions:

Melt butter in heavy large saucepan over medium heat. add the celery and onions. cover and cook until very tender, stirring occasionally, about 20 minutes. Stir iin the celery root, portato, garlic and celecry saolt. Add 2 cans of broth; cover and simmer unitil all vegetables are very tender, about 30 minutes. Puree in blender in batches. 

(Can be made 1 day ahead. Cover and chill.)

Pour the soup into large saucepan. Add cream; bring to a simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Serves 6

Cream of Asparagus Soup

 Ingredients:

1/4 cup of unsalted butter

1 mild onion, finely chopped

1 celery stalk with leaves, finely chopped

4 cups of chicken or vegetable stock

3 pounds of asparagus, trimmed and cut into 1-inch pieces, tips reserved

2 baking potatoes, peeled and cut into 1-inch chunks

2 tablespoons finely chopped fresh basil or 1 teaspoon of dried basil

2 cups of heavy cream

Salt and white pepper

Directions

In a large saucepan melt the butter over low to medium heat. Add the onion and celery and saute' until translucent, about 2-3 minutes. Add the stock, all the asparagus stalks and about two-thirds of the tips, the potatoes and basil. raise the heat and bring to a boil, skimming away any froth from the surface. reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.

In small batches, puree the soup in a food mill or blender taking care to avoid splattering. If using a blender you many want to strain soup through a strainer using a wooden spoon to press liquid through the strainer. Return the puree to the pan. Stir in the cream, season to taste with salt and white pepper and warm over low heat.

Meanwhile, bring a small saucepan filled with water to a boil. Lightly salt the water and add the reserved asparagus tips. Cook until just tender-crisp, 3-4 minutes. Drain well.

Spoon the soup into warmed bowls and garnish with the asparagus tips.

Serves 6-8