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I don’t know about you but by the time Christmas dinner rolls around I’ve eaten enough Christmas cookies that I’m not all that interested in making a fancy dinner.  But this year I actually enjoyed what I made and loved eating everything!  Read on for some great ideas.

As you can see the full dinner plate involved my husband’s famous beef tenderloin, celery root purée, cranberry applesauce, and roasted asparagus.  It was tasty and colorful.  The green of the asparagus and the deep red of the applesauce made for a beautiful plate.  The celery root purée was creamy and tasty.  It looked like the richest mashed potatoes and it tasted fantastic!  I had never had celery root before so I was delighted to find it to be so yummy.

          Recipes

Jerry’s Famous Beef Tenderloin 

Ingredients: (Serves 10)

-one 5 1/2 pound beef tenderloin 

-one green pepper, cut into wedges

-one yellow onion, cut into wedges

-one bottle of chili sauce

Steps:

  1. Preheat oven to 425 degrees.

  2. In a food processor pulse together the green pepper and onion until finely chopped.

  3. In a small bowl, combine the chili sauce, green pepper, and onion.

  4. Place the beef tenderloin on a foil lined rimmed sheet pan. (The foil will really help with clean-up).

  5. Spread the chili sauce mixture all over the top of the tenderloin.

  6. Roast the meat for 35-40 minutes until desired degree of doneness is achieved.  We use a leave-in digital thermometer that allows us to set the temperature at 145degrees which is “rare”.

  7. Once the temperature is reached, remove from the oven and cover it with foil so that it rests for ten minutes.  This allows the meat juices to be reabsorbed by the roast, thereby insuring a moist result. 

  8. Enjoy!


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Celery Root Purée 

Ingredients: (Serves 10)

-5 pounds of celery root

-4 Tablespoons of unsalted butter

-1 1/2 cups chicken broth

-1 1/2 cups of heavy cream (also called whipping cream)

-four tsp. Diamond kosher salt

-one tsp. freshly ground pepper 

Steps:

  1. With a sharp chef’s knife, cut the celery roots in half so they lie flat on the cutting board.

  2. Carefully remove any brown spots on the celery roots.

  3. Now cut the vegetable into 1/2 inch cubes.

  4. Melt the butter in a heavy bottomed pan over medium heat.

  5. Add the chopped celery root and sauté it for three minutes, tossing it with a wooden spoon until all the pieces are coated with butter.

  6. Reduce the heat to medium low, cover the pan, and cook for 10 minutes.

  7. Now add the chicken broth, heavy cream,  salt, and pepper.

  8. Bring to a boil, then lower the heat to a simmer.  Cover the pot and cook for 15-20 minutes until the celery root is very tender.

  9. Using an immersion blender, purée the mixture until fully smooth.

  10. Serve this piping hot.

  11. If you would like, you can prepare this up to two days before your event.  Just keep it covered in your refrigerator.  Then microwave it to reheat when needed.

  12. Enjoy!

N.B. This recipe is adapted from The Barefoot Contessa


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Cranberry Applesauce (Serves 10)

Ingredients:

-3/4 cup water

-1/4 cup red wine

-1 cup granulated sugar 

-3 large or 4 medium red delicious apples (about 1 1/2pounds) peeled, cored and sliced 

-12 ounces of fresh cranberries, sorted (or frozen cranberries)

-1 tsp lemon juice

-1 tsp ground cinnamon 

Steps:

  1. In a medium saucepan over medium-high heat combine the water, wine, and sugar stirring to dissolve .

  2. Add the cranberries, apples, and lemon juice and bring this mixture to a boil. Reduce heat and gently boil, uncovered, stirring occasionally until cranberries pop and apples are soft, about 15 minutes.

  3. Transfer the saucepan’s contents to a medium bowl.  Then using an immersion blender, purée the mixture until smooth.

  4. Thoroughly stir in the cinnamon.

  5. Cover the mixture and refrigerate for several hours, (as the mixture will thicken some as it cools).  All this can be done up to several days before your event.

  6. On the day of your party, transfer the mixture to a clear bowl as it’s so pretty!

  7. Enjoy! (Makes four cups)

N.B.  This recipe is adapted from MaryAnn Vollstedt


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Roasted Asparagus (Serves 10)

Ingredients:

-Two pounds of asparagus, rinsed, dried and whitish ends discarded

-olive oil

-kosher salt

-freshly ground black pepper 

Steps:

  1. Preheat oven to 400 degrees.

  2. Place the asparagus on a large sheet pan.  You want some room around the asparagus so that it will actually roast instead of steam.

  3. Toss with enough olive oil to lightly coat all the pieces.

  4. Sprinkle with about 1-1/2 tsp of salt and 3/4 tsp of pepper.

  5. Toss well.

  6. Roast for 15 minutes or so until bright green.

  7. Enjoy! 


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I hope you find this to be a fun menu.  Please comment below as to what your family enjoys at their holiday dinners.  I’m always on the hunt for new suggestions.

Happy New Year!


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P.S. Isn’t this a great holiday table? I used a plaid runner from Pottery Barn (this season), artificial red berry garland from Crate and Barrel, three bay leaf trees from a local shop, mixed with fresh greenery from the local nursery. The china is classic Christmas Spode (which you can get on sale annually at Marshall’s or TJ Max). The red napkins and placemats are from Amazon as are the silver chargers, and the white votive candles. My cool score this season are the beautiful red cut glass water goblets. I got them at William Sonoma originally for 33% off but they bumped it up to an additional 15% off when I signed up for their email list. Who knew!?

P.P.S. All these photos were taken by my lovely son A.J. KANE. He’s a wonderful professional photographer! Aren’t I lucky he came to dinner?!

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