From the Hearth

Holiday Feasts

The holidays bring to mind wonderful images: gathering with loved ones to sip mulled cider or wine, inviting friends over for a special holiday feast, the calender booked up with parties, a private dinner for two by the fire... nevermind the calories till the new year. There's something about aromas wafting from the kitchen that transforms a house into a home and warms the hearts of those inside it.

This menu is simple but elegant, perfect for a holiday dinner. Some of the dishes are designed to be prepared in advance, leaving the actual cooking and cleanup time to a minimum- which gives you more time to spend with guests. She hopes you enjoy her favourite holiday recipes... slave tested, Master approved.

Menu:
Delicious Mulled Apple Cider
Apple Crunch Salad
Tenderloin Roast with mustard-herb rub
Steamed Asparagus with Raspberry Vinaigrette
Smashed Potatoes with Herbs (designed to be prepared in advance)

Serving suggestion: serve dinner with hot crusty french bread.
For dessert, sorbet can be layered in advance with fresh fruit in champagne glasses and frozen until time to serve.

Delicious Mulled Apple Cider

apple cider
cloves
one apple
one orange, thinly sliced
1 cup of orange juice
dash of cinnamon

Heat kettle or large saucepan with cider. Add the apple, decorated in cloves, orange slices, 1 cup of orange juice and a dash of cinnamon. Simmer 5 to 10 minutes.

Apple Crunch Salad

(Note: The dressing can be made in advance, and the actual salad need not be prepared until the roast is cooking)

Cider Vinaigrette
3 Tablespoons apple juice concentrate
3 Tablespoons cider vinegar
1 Tablespoon Dijon mustard
1/4 olive oil (whisk together and refrigerate)

Toss over salad containing: tender greens, handful of chopped pecan, crumbles of blue cheese, large handful of dried cranberries. Adding a few mandarin orange sections is optional, but a nice touch... they save well in the refrigerator and taste wonderful on salads. Add the chopped apple at the last minute, so it doesn't turn brown from being exposed to the air. Serve on chilled salad plates.

Tenderloin Roast with Herb-Mustard Rub

A beef tenderloin is one of the most tender cuts of beef, with a mild flavor brought out perfectly by the herb-mustard rub. It is a boneless cut of beef that filet mignon comes from; also called Chateaubriand or beef filet. It's simple to cook and easy to serve: it's so tender it could be carved with a butter knife. While more expensive than some other cuts, it is perfect for the holidays or special occasions.

This cut of beef can be found from some grocers - check with the grocer's butcher if you don't see it out. Other options include local specialty shops, or even mail order/online ordering. One way to lower the cost is to trim it yourself- its very easy to do. Just check that any excess fat has been trimmed away and that the silverskin (thin membrane) has been removed. These cuts of beef also go on sale from time to time, so keep your eyes open for a good deal and freeze it for later. Check the USDA labels for either "Prime", the highest grade, or "Choice", which will still give you a very tender cut. The meat should be a bright cherry red, with marbling thinly worked through. Plan on 6-8 oz. per person.

If you are planning to serve a group, cut the tenderloin in half. That way, you can cook one medium rare, and one medium to suit everyone's tastes (it's almost never served well done). The smaller size makes it also easier to handle. Bring the tenderloin to nearly room temperature before cooking.

Herb-Mustard Rub
(This recipe should be enough to cover at least a 7 lb. tenderloin, if cooking a larger one, double the ingredients)
Blend the following ingredients in bowl; set aside:
1/4 cup whole-grain mustard
3 Tablespoons extra-virgin olive oil
2 Tablespoons dried Italian seasonings (mix a blend of marjoram, thyme, rosemary, savory, oregano, sage, and basil, or buy a pre-blended mix from the grocery store)

Preheat the oven to 450 degrees F (230 degrees C).
Additional ingredients to have on hand: salt, pepper, vegetable oil.
1. Heat a pan over the stove to medium high, put in just enough vegetable oil to cover the bottom. Pat the tenderloins dry (any remaining moisture interferes with searing the crust on) and salt them generously.
2. Sear the meat, 3 minutes to each side of the roast. Don't touch it during each 3 minute period, and you'll get a rich brown crust that will seal in the juices.
3. Remove from pan and brush the rub to all sides of the tenderloin, and grind fresh pepper on top. If you have the kind of meat thermometer that needs to be inserted prior to cooking, place it in the thickest part of the roast.
5. Set on broiling pan and cook until the interior temperature of the meat is approximately 125 degrees F (53 degrees C) for medium-rare and 140 degrees F (60 degrees C) for medium. Note: the time will vary depending on the size of the tenderloin, and the amount of time spent searing- so checking the internal temperature is the most accurate way to get the meat done the way you like it. Remove once the internal temperatures reach 125F or 140F as desired.
6. After it's removed from the oven, the roast will continue to cook for the next 15 minutes or so; expect the internal temperature to continue to rise. Do not slice during that time, as it will release the juices instead of the meat re-absorbing them. Once the tenderloin has set for 15 minutes, carve and serve.

Steamed Asparagus with Raspberry Vinaigrette

1 1/2 pounds fresh asparagus
1/4 cup raspberry vinegar
1 tablespoon minced shallots
1 tablespoon Dijon mustard
2 teaspoons olive oil

1. Snap off tough ends of asparagus. Arrange in a vegetable steamer over boiling water; cover and steam about 10 minutes or until they are tender but still a bit crisp. Drain; transfer to a serving platter.
2. Combine raspberry vinegar and next 3 ingredients, stirring well while the stalks steam. Pour mixture over asparagus. Garnish with fresh raspberries, if desired.

Smashed Potatoes with Herbs

(Note: This recipe is designed to be made in advance, and then slipped in the oven while the tenderloin cooks) Serves 8.

1 garlic bulb
2 Tablespoons olive oil
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
1 teaspoon onion powder
2 tablespoons butter
1/2 teaspoon rosemary (fresh or dried)
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Put garlic in ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes until very soft. Cool, peel, and mash with a fork.

2. Bring a large pot of salted water to a boil. Cook potatoes until soft.

3. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, roasted garlic, butter, and rosemary. Add salt and pepper according to your taste. Cover, and refrigerate 8 hours, or overnight.

4. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, sprinkle with remaining cheese.

5. Bake in the preheated oven about 20 minutes.

She wishes everyone safe and happy holidays.