My favorite day of the year! We celebrate
with a houseful of friends and relatives by serving a sit-down dinner complete
with crystal glasses, all the pretty dishes I’ve gathered over the years, and
what I call my “good” flatware. Each year I try to create a memorable meal such
as the one listed here.
flavors, is easy to prepare. On a tight schedule? Most of the meal can be
assembled in advanced. Look for the ** in the instructions for the
stopping point. Continue cooking on Christmas Eve. I suggest you make extras and
freeze them for future use. You’ll be glad you did.
of the three meats. If you are anti-veal, the beef and pork alone are still
great. Increase their amounts to 1½ pounds (750g) each.
lb. (500g) beef eye of round or other high-quality roast, cut into 2 in. (5cm)
1 lb. (500g) pork tenderloin, cut into 2 in. (5cm) cubes
1 lb. (500g) veal shoulder, cut into 2 in. (5cm) cubes
Skewers about 6 – 8 inches (15 – 20cm) long
Freshly ground pepper to taste
1½ cups (200g) seasoned bread crumbs, possibly more
the meat types as you skewer them. Set aside on waxed paper.
** Stop here if you plan to cook the legs another day. If you made
extras, this is the time to freeze them.
Lay the skewers to cook on a cookie sheet. Cover with cling wrap and
On the day of serving, cover a platter or cookie sheet with waxed paper. Combine
eggs and pepper in a flat bowl. Pour breadcrumbs into another dish. Dip
skewers, one at a time, into egg mixture. Roll in bread crumbs then set them
back onto the waxed paper. Refrigerate for at least 30 minutes to set the
Preheat oven to 350° F(180°C).
Heat ½ inch
olive oil in a frying pan set over medium-high heat. When the oil shimmers,
carefully lay in a few skewers and brown well on all sides. As they cook set
them into a baking dish, stacking the skewers is fine.
Cover the dish and bake for 1 – 1 ½ hours or until fork tender.
add any liquid to the meat. This dish produces its own fantastic sauce.
potatoes are definitely out of the norm, but they are great with any meat dish.
3 tbsp. (45ml) cider vinegar
1 tbsp. (15ml) kosher salt
1 tsp. (5ml) dried thyme
but not peeled
In a small bowl whisk together olive oil, vinegar, salt, and thyme.
Place potatoes in a large plastic bag. Pour mixture over them and gently shake
bag to coat evenly.
a baking sheet. Drizzle remaining mixture over them. Bake until potatoes are
toothpick tender and slightly browned, 50 minutes.
you will want to serve often. Simply increase the ingredient amounts
proportionally when you prepare this dish for more people.
tsp. (7.5ml) dried
the green stems
butter in a saucepan over medium heat. Be careful not to let this burn.
sugar. Cover and cook 5 minutes.
until lettuce has wilted.
section in the Index.
After we entertain Christmas Eve, we tear
through the house cleaning up before all the kids and grands come for brunch
Christmas Day. This meal is wonderful because so much can be prepared well in
& Leftover Desserts
bacon, or breakfast sausage
and/or yellow pepper to taste
cheddar cheese, grated
or Gruyere cheese, or a combination of the two, grated
black pepper to taste
slices Vienna or French bread, cubed
If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the
crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry
meat until no longer pink. Be sure to break up any clumps. Drain meat in a
colander while you continue to prepare the soufflé.
ingredients, except the bread, to eggs. Stir well. Gently stir in bread.
an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a
knife inserted in the center has no egg clinging to it.
assembled one or two days ahead of time. On serving day allow the soufflé to
sit on your counter 1 – 2 hours before you bake it.
excellent from the microwave.
for a larger group of people, it’s best to sparingly add more garlic powder. As
is this recipe serves 6. Leftovers reheat beautifully.
or use the coarse grater disk on a food processor. Transfer them to a bowl of
cold water. Allow them to soak for 2 minutes. Drain in a colander and then
rinse under cold water. You do this to remove the starch that makes hash browns
together ends of towel and twist over sink, squeezing firmly to wring out as
much liquid as possible. This step creates crisp hash browns. Transfer potatoes
to a medium bowl and toss with garlic powder and pepper. Be sure to evenly
distribute the seasonings.
heat. Add potatoes, press down to form a thin layer and cook for a minute or
two. Stir and then press down again. Cook until a dark golden crust forms,
about 5 minutes.
trying to turn the food as a whole. Continue to fry until hash browns are crisp
and browned all over, 5 minutes or so. Transfer to paper towels to absorb
Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice
over fruit to stop it from turning brown and mix well.
cling wrap, and chill until time to serve. Leftovers are still good the next
bottle sparking white wine or champagne, cold
carton orange juice, cold
glasses half full with wine. Tip the glass slightly as you pour to retain the
fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.
May you spend all the holidays of your life filled with friends, laughter, and seated around a well laden table ~ Sloane
Sloane Taylor is an Award-Winning romance author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.
Taylor’s first solo venture into non-fiction was a Couples Cookbook with eighty of her favorite recipes, DATE NIGHT DINNERS, Meals to Make Together for a Romantic Evening. ROMANTIC MEALS TO DINE AL FRESCO is Taylor’s latest cookbook and contains 104 exciting recipes.