Monday, December 19, 2011

A Holiday Menu


I go a little outside the "traditional" every holiday for my family dinners. I guess i have just never been fond of the standard menu. I always love to put a little twist on everything. Not that there is anything wrong with the standard fare, but if you are looking to add a little fun to your holiday dinner, i have managed to put together my non-traditional, traditional Winter Solstice Santa Fest menu! Recipes below & Happy Holidays!

Appetizer:
- Fresh Mozzerella and Tomato with Balsamic Vinaigrette 

Main Course:
- Teriyaki Standing Rib Beef Roast
- Roasted Garlic & Vegetables w/ carrots, turnips, parsnips, shallots, Sage, Rosemary and Bay Leaf
- Roasted Prosciutto wrapped Asparagus
- Wasabi Mashed Potatoes
- Grand Marnier Sweet Potatoes w/ marshmallows

Dessert:
- Chocolate Fondue w/ strawberries, rasberries and bananas
- Creme Filled Pirouettes - vanilla and chocolate
- Candy Cane Sticks in Lemon Halves
- Kona Blend Coffee w/ Baileys

Wine:
- Cambria 2008  Pinot Noir - Caifornia
- Louis Jadot  2009 Beaujolais  Villages - France



{Fresh Mozzarella & Tomato with Balsamic Vinaigrette}

Vinaigrette Ingredients:
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


DIRECTIONS:
-Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. 
-Then beat in the oil by droplets, whisking constantly {Or place all the ingredients in a screw-top jar and shake to combine}
Taste and adjust the seasonings.

{Teriyaki Standing Rib Beef Roast Roasted Vegetables}

 Ingredients:
Standing Rib Beef Roast
  • Soy Vay's Veri Veri Teriyaki
  • 2 whole heads of Garlic 
  • 6-8 Carrots {halved}
  • 3 Turnips {quartered}
  • 6-8 Parsnips {halved}
  • 4-6 Whole Shallots
  • Sprig of Rosemary & Thyme
  • 1 Bay Leaf
  • Coarse Sea Salt
  • Fresh Ground Pepper
  • 1/4 cup olive oil
 RIB ROAST Directions:

For a perfect Standing Rib Roast recipe, this is an absolutely perfect way to cook it - from Simply Recipes.com. I personally marinate it in the most amazing teriyaki sauce in the world - Soy Vay's Veri Veri Teriyaki. So if you are inclined to do the same, and i highly suggest you do, just follow Simply Recipe's directions in addition to the teriyaki.
    ROASTED VEGETABLES Directions:
    {Cook time: 45 mins to an hour}
-Heat oven to 400 degrees
- Cut carrots and parsnips in halves
-Cut turnips into quarters
- Peel outer layers of garlic, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch off the top of the cloves.
- Cut very top portion of shallot, leaving shell intact. 
-Combine vegetables into baking pan or casserole dish
-Add sprigs of herbs
- Drizzle olive oil all over vegetables, coating well
- Sprinkle rock salt, freshly ground pepper
- Stir once or twice while roasting



Serve together on large serving tray.


{Roasted Prosciutto & Asparagus}

Ingredients:
1 bunch fresh asparagus {trimmed}
1/2 pound proscuitto {sliced}
1 tablespoon olive oil
dash of rock salt
Directions:
- Preheat oven to 450 degrees
- Wrap slices around 2-3 asparagus spears
-Drizzle olive oil on tips and ends of asparagus
- Sprinkle salt
- Roast in oven 15-20 minutes or until tender

{Wasabi Mashed Potatoes}
Ingredients:
6-8 Red Potatoes {quartered}
4-6 Tablespoons of butter
1-2 Tablespoons of Wasabi Paste
1/3 cup sour cream
2 teaspoons salt
Directions:
-Rinse Potatoes, cut into quarters
-Boil potatoes in large stock pot until tender
- Drain and return to pot
- Add butter, salt & sour cream
- Mash with hand mixer, leaving lumpy
- Add Wasabi to taste, stir
{Grand Marnier Sweet Potatoes w/ Marshmallows}
Ingredients:
5-6 Yams {peeled and quartered}
4-6 tablespoons of butter
1/4 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
30-35 large marshmallows
1 tablespoon cinnamon
Directions:
- Preheat oven to 425 degrees
- Rinse yams, peel and cut 
- Boil in large stock pot until tender
- Drain and return to pot
- Add butter, brown sugar, salt, nutmeg, vanilla & Grand Marnier
- Stir or mash. Add sugar or salt to taste if needed
- Transfer to oven safe casserole dish
- Top with marshmallows & sprinkle with cinnamon
- Bake 15 minutes or until marshmallows are brown
{Chocolate Fondue w/ Strawberries, Raspberries, Bananas}
This is really, quite an easy dessert and quite a beautiful table setting. Granted, you will need a fondue pot and fondue chocolate {which are both widely available at any major grocery store}. I did this for my family last year and they have now requested it to be an annual tradition. It was heavenly! 
Ingredients:
Fondue Pot
Chocolate Fondue
Skewers
Fresh strawberries
Fresh raspberries
Fresh Bananas
Dessert Pastries such as Cream-filled Pirouettes
Whipped Cream {optional}
Directions:
Warm fondue in fondue pot {following fondue pot directions}
Place fruit pieces on skewers, dip and devour!
Serve with your favorite coffee and don't forget to add a little Baileys!
The kids might need assistance, but this is a winner for any child!
{Candy Canes in Lemon Halves}
And last but not least, this is one of my favorite childhood memories. All you need are candy canes and lemons. Cut lemons in half, stick candy cane in center and enjoy instant minty lemony happiness. 

2 comments :

  1. Mmm. Looks beautiful. I, too, reminisce warmly about candy canes in lemon halves. :-)

    ReplyDelete
  2. OMG!!! Looks like absolute Foodie Heaven!!! :) Go back and have thirds for me!! <3

    ReplyDelete