The Christmas Menu

By on December 2, 2011

By Erica Galindo –

A Fanciful Christmas Feast:

Beef Tenderloin Stuffed with Red Peppers,
Spinach & Goat Cheese

Oregon Peas with Tarragon Butter,
Fennel & Herbs

Roasted Rainbow Carrots & Fancy Green Squash

Creamy Whipped Potatoes

Char Roasted Asparagus

Toasted Angel Food Cake
with Java Ice Cream & Chocolate Drizzle

Beef Tenderloin Stuffed with Red Peppers, Spinach & Goat Cheese

Ingredients:

  • 3-4 lb center cut Filet of Beef (have your local butcher butterfly meat for you ahead of time)
  • 2 char roasted red bell peppers cut into quarters (should be prepared in advance)
  • 1 1/4 lb fresh spinach, & 10 whole spinach leaves, set aside
  • 8 -12 oz Montrachet goat cheese, crumbled (weight depending on size of filet)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp freshly ground pepper
  • 1 1/2 tbsp fresh chives, chopped fine for garnish
  • 24″ kitchen twine
  • 1/2 lb bacon

Instructions:

1. Set aside large spinach leaves. In a medium saucepan on high heat, blanch remaining spinach until wilted, about 3-4 minutes; drain well. Remove excess water and coarsely chop then transfer to a bowl. Add in cheese, thyme & rosemary; combine well. Using waxed paper, roll up the cheese mixture tightly and form a narrow 12 inch log. Refrigerate overnight.

2. Using a meat mallet, pound the filet to 3/4 inch thickness. Season both sides with salt & pepper. Arrange the whole spinach leaves along the cut side of the beef leaving a 1 inch border with nothing on it. Cover the leaves with a layer of the roasted peppers. Then place the cheese log at one of the long sides of the beef, so that you can roll the meat around the cheese log into a tight cylinder. Tie the meat with kitchen twine in 1 inch intervals to hold the cylinder together. The stuffed filet can be prepared this far one day in advance.

3. Preheat oven to 375º. Heat 3 tbsp of olive oil in a large roasting pan. On the stovetop, on medium-high heat brown the beef cylinder on all sides for about 10 minutes, or until all sides are nicely browned. Then place the meat cylinder onto a stainless steel meat rack set inside a large roasting pan. Arrange the bacon across the top. Roast until a meat thermometer registers 125º approximately 35 minutes.

4. Remove from oven and loosely cover with aluminum foil; let rest for 15 minutes. Discard the bacon. Cut the meat into 1/2 inch slices and arrange on platter. Garnish with fresh chopped chives.

Serves 8 – 10.

 

oregon peasOregon Peas with Tarragon Butter, Fennel & Herbs

Ingredients:

  • 3 10 oz bags of Stahlbush Oregon Frozen Peas (or any sweet peas available at your local grocery)
  • 3 tbsp Rice Oil (available at most specialty or Asian markets)
  • 4 tbsp unsalted butter
  • 1/3 cup white wine
  • 2 tbsp chopped fresh fennel bulb
  • 1 1/2 tbsp finely chopped dill & tarragon
  • 1/2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper

Instructions:

Heat the rice oil in stainless steel sauté pan on medium low heat, sauté fennel for 3-5 minutes, until tender. Add the peas, wine and salt & pepper. Sauté just long enough to keep the veggies al dente, about 10 -12 minutes. Meanwhile, in a small sauce pan heat the butter on med low with the herbs for approximately 2 min. Add the herb butter to the peas the last 2 to 4 minutes of cooking. Lightly season with salt & pepper to taste.

Serves 8-10.

 

whipped potatoesCreamy Whipped Potatoes with Crème Fraiche

Ingredients:

  • 6 pounds Yukon Gold potatoes, peeled and halved
  • 1 cup organic whole milk
  • 1 cup heavy whipping cream
  • 1 1/2 sticks unsalted butter
  • 8 oz crème fraiche
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • An electric mixer

Instructions:

1. In a large stock pot, cover the potatoes with cold water and bring to a boil. Cover and cook over medium heat until the potatoes are tender, about 20-30 minutes; be careful not to overcook. Fully drain.

2. In a small saucepan, combine the milk, heavy cream, butter, crème fraiche, onion & garlic powder and cook over moderate heat until the butter is melted, about 3-4 minutes.

3. In a plastic or metal bowl, start by whipping the potatoes at a low speed. Once the potatoes are crumbly add the cream mixture. Whip together slowly at first, turning up the speed until thick. The potatoes are done when they are a creamy consistency.

Serves 8-10

 

rainbow carrots and green squashRoasted Rainbow Carrots & Green Squash

Ingredients:

  • 2 lbs Fresh Rainbow Carrots
  • 6 Extra Fancy Green Squash
  • 1 1/2 tbsp Extra Virgin olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Instructions:

Preheat oven to 450º. Rinse, trim & pat dry carrots & squash. Slice & quarter lengthwise all the vegetables so you have nice long strips about 1/2 inch thick. In a large stainless steel roasting pan toss them evenly with half the EVOO, salt & pepper. Depending on the size of your pan, you might need two pans so the veggies can be spread out flat on the pan. Reserve the squash. Roast the carrots for approximately 35 to 45 minutes, turning them frequently so they don’t burn. The last 15 minutes, add the squash, tossing them in with the carrots. Cook until the carrots are golden brown on edges. Arrange in vertical pattern on plate, salt & pepper to taste.

Serves 8-10.

 

roasted asparagusChar Roasted Asparagus

Ingredients:

  • 2 lbs Fresh Asparagus,
  • 2 tbsp Extra Virgin olive oil
  • 1 tsp salt & 1/2 tsp freshly ground pepper
  • Juice of 1/2 lemon

Instructions:

Preheat oven to 450º. Rinse, trim & pat asparagus. In a stainless steel roasting pan toss them evenly with the EVOO, salt & pepper. Roast them for approximately 30 to 40 minutes, turning them frequently so they don’t burn. Cook until slightly golden brown on edges. Serve with a squeeze of lemon, salt & pepper to taste. Arrange them vertically on a platter with tops on one side.

Serves 10-12.

For more ideas on preparing for Christmas, check out Erica’s Traditions of Joy at Christmas.

 

For more recipes, cooking tips or menu ideas visit Sonoma Christian Home.

Erica Galindo is a Chef, Writer and Stylist. A native of South Florida and veteran Manhattanite, Erica now lives in the beautiful wine country in Sonoma, California with her husband David and son Jack. She has worked as an editor and feature writer for various national and regional publications including: Woman’s Day, Country, Ocean Drive, The South Florida Business Journal and TheChurchReport.com. Erica’s passion for food, faith and family has inspired her to create a new online magazine – www.SonomaChristianHome.com.

About Erica Galindo

Erica Galindo is a Chef, Writer and Stylist. A native of South Florida and veteran Manhattanite, Erica now lives in the beautiful wine country in Sonoma, California with her husband David and son Jack. She has worked as an editor and feature writer for various national and regional publications including: Woman's Day, Country, Ocean Drive, The South Florida Business Journal and TheChurchReport.com. Erica’s passion for food, faith and family has inspired her to create a new online magazine - www.SonomaChristianHome.com.

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The Christmas Menu