Christmas Dinner – 2012

December 26, 2012 § Leave a comment

Christmas Dinner was a nice

Ann Burrell’s Standing Rib Roast. I did alter the the recipe slightly by not serving the vegetables from the roasting pan. I also did not use the wine as called for in the recipe. I just substituted chicken stock. After the roast with up to temperature, I removed it to a cutting board to let it rest. I added a can of beef stock to the pan over medium heat to deglaze it. I then strained the drippings and thickened.
Along with the roast we had mashed potatoes with Leeks and Sour Cream. For a vegetable we had roasted Brussel Sprouts with bacon.

Mashed Potatoes with Leeks and Sour Cream
4 pounds Idaho potatoes
3-4 leeks
1 stick butter
1 cup sour cream
1/2 to 1 cup half & half
salt & pepper to taste

Peel and cut the potatoes into about 2 inch pieces and boil in salted water until tender. While the potatoes are cooking, bring the sour cream to room temperature. Clean the leeks and slice them into about 1/2 is slices. Melt the butter in a sauté pan and sauté the leeks until tender. Heat the half & half until hot to the touch but do not boil.
Mash the potatoes, adding the sour cream and blend well. Stir in the sauteed leeks and butter, then add enough half & half to make them fluffy.
Serve hot.

Baked Brussel Sprouts with Bacon
4 ounces slab bacon cut into 1/2-inch dice
1 – 1 1/2 pounds brussel sprouts
salt & pepper to taste
I must admit I received a round covered ceramic baker for Christmas so I decided to try it out.
I put the bacon in the baker, covered it and place in a 350 degree oven to about 30 minutes.
Remove from the oven, put the sprouts in the baker and season with salt and pepper. Recover and return to the oven for about 30 to 45 minutes, or until the sprouts a tender but not mushy. Time will depend of the size of the sprouts.

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