Easy Entertaining: Simply Festive
A vibrant holiday meal that can be prepped in advance.
If you spend twice as much time making your holiday meal as you do enjoying it, let’s upend that tradition. Our menu features a toil-free pork Wellington, quick and vibrant sides, and a chocolate dessert that doesn’t set foot in the oven. With this strategy, you’ll be done before the doorbell rings.
| THE MAIN COURSE | Pork Wellington With Prosciutto and SpinachMushroom Stuf�ing This entrée can be prepared through step 3 and refrigerated for up to one day, or frozen until firm, transferred to a freezer bag, and stored for up to a month. (If cooking from frozen, brush with more egg wash and add 15 to 20 minutes to the bake time.) ¼ cup extra-virgin olive oil 1 small onion, chopped (1 cup) 12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups) 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry 2 tablespoons apple- cider vinegar ⅔ cup heavy cream 2 pork tenderloins (each about 1 pound) 1 sheet frozen all-butter puff pastry, such as Dufour, thawed Unbleached all-purpose �lour, for dusting 4 ounces thinly sliced prosciutto 1 large egg 3 tablespoons Dijon mustard 1. Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, st irring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and ⅓ cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely. 2. Preheat oven to 425˚. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible. 3. Unfold past ry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direct ion, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scoredsides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teasp oon water; brush borders with egg wash. Lift long sides of each dough up and over pork, st retching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes. 4. Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140˚, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, st ir together must ard, remaining ⅓ cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with must ard sauce. ACTIVE TIME: 55 MIN. | TOTAL TIME: 3 HR. 10 MIN. | SERVES: 8 TO 10 | QUICK & BRIGHT SIDES | Peppery Greens With Meyer-Lemon Dressing You can prep this salad up to eight hours ahead. Place clean, dry greens in a bowl on top of the dressing, cover, and refrigerate. Remove 20 minutes before serving and toss. 2 tablespoons fresh Meyer
lemon juice 1 teaspoon Dijon mustard
Pinch of sugar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 12 cups mixed peppery greens, such as watercress, arugula, and frisée, torn into bite- size pieces In a large bowl, whisk together lemon juice, must ard, and sugar. Slowly add oil in a thin st ream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve. ACTIVE/ TOTAL TIME: 10 MIN. | SERVES: 8 TO 10
Rutabaga–Sweet Potato Mash With Garlic and Sage Make this up to two days ahead and keep refrigerated in an airtight container. Reheat it in the microwave, or in a heatproof bowl set over a pot of simmering water, stirring occasionally, until hot. 2 pounds rutabaga, peeled
and cut into ½ - inch pieces 2 pounds sweet potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons minced garlic
(from 5 to 6 cloves) 2 tablespoons �inely chopped
fresh sage leaves ½ cup heavy cream 1. In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain. 2. Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve. ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. SERVES: 8 TO 10 | FABULOUS FINISH | No-Bake ChocolateEggnog Crème Brûlée Get a head start by completing step 1 and refrigerating the ramekins for up to two days. 1⅓ cups sugar, plus more for
sprinkling ⅓ cup cornstarch 1 teaspoon ground cinnamon ¼ teaspoon freshly grated
nutmeg ½ teaspoon kosher salt 2⅔ cups whole milk 2⅔ cups heavy cream 8 large egg yolks 8 ounces bittersweet chocolate,
chopped ( ¾ cup) 2 ounces brandy, or 2 teaspoons
pure vanilla extract or paste 1. In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, st irring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, st irring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plast ic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.) 2. Sprinkle tops generously with sugar, tilting ramekins to evenly dist ribute. Slowly wave a kitchen torch approximately 2 inches above surface of each cust ard until sugar bubbles, turns amber, and forms a hard crust; serve. ACTIVE TIME: 40 MIN. | TOTAL TIME: 2 HR. 50 MIN. | SERVES: 8 TO 10
Dijon mustard multitasks, lending a spicy kick to the pork Wellington sauce and the salad dressing.
To get a perfectly crackly, caramelized top, we sprinkle on sugar and use the Iwatani Chef torch ($ 33, amazon.com), which has a wide �lame for quick, even toasting.