Recipes for Christmas meals

How is it that we are days away from Christmas already? The kids are home and wanting to be in the middle of everything. It seems there still is so much to do to get ready for Christmas Day that I will never be ready. Even though we have been busy preparing since Thanksgiving. I am totally looking forward to spending time with my family and friends but not to all the preparation that goes before. As we move thru the last few days before Christmas, I have included some recipes that you may want to consider for your Christmas meal. Thank you for taking the time to read my articles. May you and your family have a very Merry Christmas or a happy Hanukkah.

Christmas

Tenderloin

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Active time: 25 mins. Total: 1 hr.

Makes 8 servings Ingredients:

5 garlic cloves, peeled 1 tablespoon freshly ground black pepper

1 tablespoon ground allspice

1 tablespoon kosher salt 1 tablespoon light brown sugar

3 tablespoons rosemary leaves, plus 6 sprigs

2 tablespoons extravirgin olive oil, plus more for brushing

2 large pork tenderloins (about 3 pounds)

12 ounces thin-sliced bacon (about 12 slices)

Pork

Directions:

Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.

Rub garlic paste all over pork. Let sit at least 30 minutes. Better yet: cover and chill overnight.

Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.

Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare (about 20 minutes) or 145 degrees for medium (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing.

Roast Goose with Oranges and Madeira

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Makes 6 servings Ingredients:

For the goose:

1- 12 1/2 -pound goose, neck reserved

1 tablespoon butter 3 shallots, sliced

1 ½ cups Madeira

4 small oranges, quartered

4 cups canned low-salt chicken broth

1 cup fresh orange juice 4 large shallots, halved 1/3 cup plus 2 tablespoons Madeira

1 tablespoon cornstarch 2 tablespoons honey

For the shallots: 1 tablespoon butter 18 shallots, peeled

1 ½ cups Madeira

¾ cup canned low-salt chicken broth

3 tablespoons honey Directions:

To make the goose: Remove excess skin, fat, and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.

Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 ½ cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)

Preheat oven to 325 degrees. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 ½ hours.

Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180 degrees, about 1 hour 15 minutes. Increase oven temperature to 450 degrees. Roast goose until golden, about 10 minutes. Transfer to platter.

Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt, and pepper.

To make the shallots: Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth, and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)

Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

Maple

Cornbread

Prep: 10 mins.

Cook: 22 mins.

Total: 32 mins.

Makes 8 servings Equipment: cast-iron

and

Bacon skillet or a 9-inch square pan or round cake pan. For a browned crispy crust, heat the pan before you add the batter.

Ingredients:

¼ cup canola oil plus a few teaspoons for the skillet

4 to 6 strips bacon (cooked and crumbled) reserve 1 teaspoon of drippings for the skillet

1 ½ cups stone-ground cornmeal

¾ cup all-purpose flour 1 teaspoon salt

2 ½ teaspoons baking powder

½ teaspoon baking soda 1 ¼ cups buttermilk ¼ cup maple syrup 2 large eggs

Glaze:

2 tablespoons butter 2 tablespoons maple syrup

Directions:

Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.

Heat the oven to 425 degrees. Place the skillet in the oven.

In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.

In another bowl, whisk the remaining ¼ cup of oil with the buttermilk, ¼ cup of maple syrup, and 2 eggs.

Carefully remove the hot pan from the oven and place it on a metal rack.

Combine the dry ingredients and wet ingredients, stirring just until blended.

Pour the batter into the hot skillet and return to the oven.