Christmas 2011

Road trip?!

This has been a very busy and satisfying Christmas season. We spent 10 days traveling around the Houston area visiting and partying. Santa was very good to me this year and I am very grateful for the thoughtfulness that people put into gift-giving. Most importantly, I got to celebrate Christ's birthday with many friends and family members. Even my Grandma, who spent Christmas in the hospital, was full of cheer.

Of course, the big deal in any Southern family gathering is the FOOD! I have a few recipe highlights from the various Christmas feasts.

From my parents: I got to participate most in the making of this feast, so I'm going to list the whole menu. We made a roast, carrots (steamed with salt, pepper, and nutmeg), green beans (blanched, then sauteed with onions and spices), mashed potatoes (butter, milk, & garlic), and to top it all off: the Brown Liquid Reduction. My brother named that, after wondering what "brown liquid" was bubbling on the stove. It is delicious on everything.

Roast and BLR (actually called Beef Tenderloin with Shallot Sauce)
This is a Southern Living recipe from the 2010 Ultimate Christmas Cookbook. The green beans also come from this book.

1 lb. shallots, peeled & halved lengthwise
2 T olive oil
3/4 t. salt
1/2 t. pepper

Toss shallots and 2 T. oil in bowl w/ salt &pepper. Set aside.

1 T. salt
1 1/2 t. each: onion powder, garlic powder, pepper, dried thyme
8 lb beef tenderloin, trimmed (yields 6 lbs meat) (we used a 5 pounder)
1/4 c evoo

Combine 1T salt + next 4 ingredients. Place tenderloin into a roasting pan and rub w/ 1/4 C. Oil. Sprinkle with seasoning rub, pressing in with fingers. Arrange shallots around meat. Bake uncovered at 500 for 25 minutes, then reduce temp to 375 and bake for 15-20 minutes until it reaches 160 degrees in center (cooked Medium.)

3 c. beef broth

1 c dry marsala wine

2 T. flour

3 T. water

3 T. butter

garnish of fresh thyme

Meanwhile, stir broth and marsala in large skillet. Bring to boil 8 min until reduced to 2 cups. Remove tenderloin to serving platter and cover with foil. Add broth reduction to pan and place over medium heat on cooktop, stirring to loosen bits. Whisk together flour & water until smooth and stir into sauce in roasting pan. Cook over medium heat 3 minutes or until slightly thickened, stirring constantly. Add butter, stirring until melted. Stir 1/4 t. pepper. Thinly slice tenderloin and serve with sauce.




Cranberry Salsa

This one comes from my Step-Mother-in-Law. It is very seasonal, since you need fresh cranberries, but it freezes well for at least a month. Just thaw in the fridge and serve. 

12 oz bag of fresh cranberries, rinsed

1/2 C. to 3/4 C. sugar, to taste

juice of 1/2 large lime
3/4 bundle cilantro, rinsed, large stems removed
1 T. olive oil

Toss it all into the food processor and grind until it is chopped evenly. This takes less than a minute. Refrigerate a few hours or overnight. Serve with tortilla chips.



Watergate Salad (From my Mother-in-Law)
This is one I can count on every year and I get to have lots of it because my husband doesn't like it. (Crazy.) I didn't get a picture, but it is pale green and light and fluffy and just absolutely dreamy.
Just mix together the first four ingredients, then fold in the Cool Whip and chill.

1 package instant pistachio pudding mix
1 C. mini marshmallows
1 small, flat can crushed pineapple, drained
1/2 C. chopped pecans (optional)
1 Large tub Cool Whip