Christmas 2010 was one of those magical days surrounded by family, good friends and glorious food. Our welcomed guests traveled from near (next door) and far (Maryland) to celebrate this long awaited day with us. A work in progress for weeks, the menu was eagerly anticipated and definitely a group effort with everyone down to the youngest child participating in some way!
Pomegranate Champagne Sparklers started our evening as multiple appetizers including Greek skewers, Southwestern cheese dips and Baking Barrister's Bacon, Blue Cheese & Pomegranate Endive Spears stirred our appetites for dinner.
|Greek Skewers - Cherry Tomato, Persian Cucumber, Cubed Feta drizzled with a garlic olive oil|
|Bacon, Blue Cheese & Pomegranate Endive Spears|
Juicy turkey breast as a second main course filled out our menu for those preferring a lighter choice. Enhancing both meat options, one neighbor arrived bearing heaping platters of roasted root vegetables and another bringing their famous, and oh so delicious, shirred potatoes along with a decadent Custard Cornbread.
A vague, but fuzzy memory of the Swedish name rose to the surface in my mind, but I have to admit that I don't have much of a recollection of the sweet, creamy side dish. The room chattered and laughed as the name was thrown around a few times and we all eagerly awaited a taste. First bites brought smiles of pleasure and "Oooohhh's and Aaaahhh's" from the crowd along with a proclamation that this was the best dish of the meal . (Unfortunately I'm photoless on this dish, but will post the delectable recipe below!).
|Lindsay & the cheesecake!|
|Holiday Dessert Tray, Hedonistic Peppermint Truffles, Macadamia Brittle, Rocky Road & Fudge|
Truly a night not to be forgotten, we all followed Liv's lead and "Lived Life" to the fullest this Christmas, 2010. Heading into the New Year we are thankful for the life we have and the friends and family who complete it.
|Salad Prep Crew: Liv, Lindsay, Rachel & Babbles the platapus|
|Miss Rachel, clean-up girl extraordinaire!|
3 - 4 bone Beef Rib Roast (6-9 lbs)
2 Tbs grape seed oil (may use any oil)
1 - 2 Tbs olive oil
4 cloves of garlic, pressed or smashed
salt and pepper
4 sprigs rosemary
4 sprigs of thyme
1 tsp dried rosemary
1/2 tsp dried thyme leaves
Remove roast from fridge to bring to room temperature about 2 hours before roasting. Rinse and place on a rack.
Preheat oven to 350º.
Heat 2 Tbs grape seed oil in a large skillet and brown roast on all sides. Using two strong forks, remove roast from skillet and place on a rack, bone side down. Mix olive oil and smashed garlic into a paste and spread over the top of the roast. Sprinkle with coarse salt and freshly ground pepper. Arrange the sprigs of rosemary and thyme over the top (or sprinkle with dried herbs).
Place rib roast into the oven and roast until a meat thermometer inserted into the center reads 120º to 125ºF for rare, 130º to 135ºF for medium-rare, 140º to 145ºF for medium. Remove from the oven and let the roast rest 20 minutes before carving.
Note: Our neighbor Ron had received a digital, constant read, meat thermometer for Christmas and kindly shared with us. What a lifesaver!! The constant read out allowed me to easily time the meal to have everything appropriately ready. I will never again cook a turkey or roast without one of these!
A Swedish recipe, over 70 years old passed to my mom from my Great Aunt June.
|Visions of Christmas past! Christmas - 1968. That's me on the far left and Great Aunt June on the far right!|
1 16 oz. carton cottage cheese (Mom uses fat free)
3 beaten eggs
2/3 cup sugar
1 cup sweet cream (Mom uses heavy whipping cream)
1 cup canned milk (Mom used 1 cup evaporated skim milk)
1 tsp vanilla
1/2 tsp almond extract
The handwritten directions are short and sweet... mix all ingredients together. Pour into a baking dish. Place into a water bath and then into a 350º oven . Bake for 1 to 1 1/2 hours (approximately), or until firm. Remove from oven and water bath. Chill overnight. Serve cold.