A Christmas Supper Worthy of a Kiss

It’s no accident that Kiss the Cook Day and Christmas Day are one and the same. While this might not hold true for the younger generation, when I was growing up Christmas was more than just gifts under a tinsel covered pine tree. It was all about family. And home-cooked meals.

Mom and Dad made sure we were snuggled in our beds early on Christmas Eve. Not for Santa’s visit but because we were awakened again around eleven that night. Half-asleep, we stumbled from our bed, donned our new Midnight Mass dresses and suits, and were loaded into the family station wagon. Families who wanted to actually sit in church had to get there early. By midnight, the pews would be packed and it was standing-room only for late arrivals.

After mass, we were allowed to open one gift, then it was off to bed so that Santa could come. The next morning was such a magical time. We didn’t have much money growing up, but my parents always made sure there were a new pair of roller skates or chalkboard or cap gun. Once the presents were torn open, my parents sent us out to play while they prepared a feast that would be shared with cousins, uncles, aunts and assorted extended family that really weren’t family but rather close friends.

Most years Christmas Supper was a delicious ham. After all, a big ham could easily feed our large extended brood. While most of the food was lovingly prepared by my parents, some of the less important sides such as a salad or bread with butter was brought by others. I say less important because, should a family not show up with their contribution, the main components of the meal remained intact. And while we didn’t have much, we tended to have more than those that gathered at our table during the holidays. Mom and Dad truly instilled in their children a sense of duty to share with others, especially the less fortunate.

This year, will all the restrictions and fears gripping the world, family gathers are smaller, if at all. And the budget is more strained than ever. This does not mean Christmas Supper need not be special. Pound for pound, the Eye of Round Roast is about as cheap as you can get. Yet properly prepared and cooked, it is flavorful as well as tender. Truffles are elegant, but out of reach for nearly everyone. Truffle oil on the other hand adds that rich flavor without breaking the bank.

This is definitely a supper worthy of kissing the cook. Merry Christmas!

An Elegantly Simple Christmas Supper
Rosemary Christmas Roast Beef
White Truffle Garlic Mashed Potatoes
Honey-Glazed Carrots with Lemon Thyme

Chambord Chocolate Mousse with Fresh Raspberries

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Rosemary Christmas Roast
Rubbed Roast
2 sheet Foil
1 tablespoon Paprika
2 teaspoons Kosher Salt
1 tablespoon Brown Sugar
1 tablespoon Coarse Ground Pepper
1-1/2 teaspoon Crushed Rosemary
2 lb Eye of Round Beef Roast
1 tablespoon Olive Oil
1/3 cup Beef Stock

Cut two sheets of foil large enough to completely wrap roast into. Stack foil on a rimmed baking sheet. Place roast in the middle of the foil. Bring up the sides and ends to create a wide “bowl” to keep liquids from running out.Before rubbing the roast, make sure the foil will seal the meat when needed. Place foil bowl in a rimmed baking sheet Set aside.

In a small bowl, mix together the paprika, salt, brown sugar, pepper and rosemary. Rub deep into the roast. Wrap in plastic wrap and let sit on the counter for an hour.

Heat oven to 500-degrees.

Heat olive oil in a cast iron skillet over medium high heat. Unwrap roast, sear the meat 2 minutes per side until all sides are seared. Transfer roast to the foil bowl. Set the skilled aside without cleaning. The skillet will be used again to create the sauce.

Pour beef stock around the roast. Once the oven has reached temperature, place the roast (still exposed) into the oven and let bake for about 16 minutes.

Remove roast from oven, close door to retain heat and turn oven down to 170 degrees.

Tightly wrap roast in foil to seal in all the juices, and then return to oven to let it slow-roast for about an hour.

Remove from oven, open one end of the pouch and pour drippings into a 2-cup measuring cup to use in the sauce. Reseal roast in the foil, and let rest for about 20 minutes for the juices to settle. While the roast rests, make the sauce.

Sauce
1/2 White Onion
1 teaspoon Worcestershire Sauce
2 tablespoons Cranberry Sauce
Meat Juices
Coca-Cola as needed
1 tablespoon Butter
Fresh Rosemary for garnish

Mince onion, set aside. Heat the cast iron skillet over a medium high heat and add the chopped onion, stirring to scrape up the beef drippings.

While the onions cook, add enough cola to the meat juices to measure a full cop. Once the onions are soft, add Worcestershire sauce, cranberry sauce and cola mixture. Bring to a simmer, then reducing over low heat for 15. Transfer sauce to a blender. Blend until smooth. Add 1 tablespoon butter to the sauce for a silky finish. blend until butter melts.

Transfer roast to a rimmed serving platter to hold the juices. Slice into 1/2-inch slices. Pour sauce over the meat. Garnish with fresh rosemary and serve.

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White Truffle Garlic Mashed Potatoes
6 Russet Potatoes
3 Garlic Cloves
1/4 cup Half and Half or as needed
Butter as needed
Truffle Salt or Kosher Salt to taste
White Pepper to taste
White Truffle Oil to taste

Peel the potatoes, cut into 1-inch cubes and place in a pot. Cover with 1-inch of water. Season the water with just a pinch of salt.

Peel garlic cloves, slice in half lengthwise. Place cloves on top of the potatoes.

Bring to a boil, then cook over medium-high heat until the potatoes are very tender, about 20 minutes. Drain and return to the pot and keep over low heat.

Stir in the half and half, and the butter then mash until smooth. Season to taste with salt and pepper then drizzle with a little white truffle oil. Just before serving, sprinkle with a little white pepper for a hint of color.

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Honey-Glazed Carrots with Lemon Thyme
1 lb Baby Carrots
1/2 cup Chicken Stock
3 tablespoons Honey, divided
Kosher Salt to taste
1 tablespoon Butter
1 teaspoon Lemon Thyme, chopped
1/2 teaspoon Lemon Juice or to taste
Lemon Thyme Sprigs for Garnish

Place carrots, stock, 1 tablespoon honey, salt and pepper in heavy bottom sauce pan over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 10 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.

While the carrots are cooking, strip the leaves of the Lemon Thyme from the stem. Roughly chop and set aside.

Uncover the pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 3 or 4 minutes or until liquid is reduced to maybe a tablespoon.

Add butter, remaining 2 tablespoons of honey, and lemon thyme to skillet, tossing until butter is melted and carrots are coated. Continue to cook over medium-low heat  for about 2 minutes longer, stirring frequently, until carrots are completely tender and glaze has thickened.

Remove skillet from heat, stir in lemon juice. Transfer to a serving bowl or rimmed platter. Garnish with Lemon Thyme Sprigs.

When serving, spoon some of the glaze over the carrots and enjoy.

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Chambord Chocolate Mousse with Fresh Raspberries
6 oz Dark Chocolate
1 tablespoon Sugar
2 cups Heavy Cream, divided
4 teaspoons Chambourg
3/4 cup fresh Raspberries
Chocolate Shavings or Curls for garnish

Finely chop chocolate and place in a large heat-proof bowl; add sugar.Set aside.

Reserve 1/3 cup cream, keep chilled until ready to use In a saucepan heat remainder of cream just until it reaches a boil; pour over chocolate and whisk until chocolate is melted and thoroughly blended. Whisk in Chambourg.

Place plastic wrap directly on top of mixture and refrigerate at least four hours.

Whip mousse mixture until stiff peaks form. Spoon half of the mousse into 8 dessert glasses.

Reserve 1/4 cup raspberries, set aside. Layer remainder of raspberries over mousse layer. Spoon remaining mousse over the raspberry layer.

In a well chilled bowl, whip reserved cream with a hand-held mixer until stiff peaks form.

Garnish with reserved raspberries and chocolate curls. Serve and enjoy.