Holiday Meals

**IMGreat101** · 01-03-10, 04:21 PM

White Remoulade Sauce
1 cup mayonnaise
1/2 cup Country Dijon mustard
2 Tbs. lemon juice
1/2 tsp Tabasco
1 minced garlic clove
1 tsp Worcestershire sauce
1/2 tsp. salt

finely sliced green onion tops and diced red bell pepper for garnish

Blend all ingredients except garnish.

**IMGreat101** · 01-03-10, 04:30 PM

Creamy Roasted Garlic Parmesan Dressing

2 cups mayonnaise
1 cup western dressing
1 cup parmesan cheese
1 1/2 Tbs. anchovy paste
6 cloves roasted garlic, mashed

Combine all ingredients

blend well

**IMGreat101** · 01-03-10, 04:59 PM

Candied Orange Peel Recipe

2 oranges
3 cups of white sugar
1 cup water

Cut oranges in half across the equator and juice them.

Cut them in half again and peel pulp out leaving a clean peel. Cut into desired shape.

Place in sauce pan and cover with cold water. Heat on high until water comes to a boil. Drain. Repeat twice more. It is very important to do this at least three times. This step removes the bitterness of the peel.

Combine sugar and water in sauce pan and boil over high heat until temperature reaches 230 degrees F.

Add the orange peels and reduce to a simmer. Simmer until the peels are translucent. I let these simmer for one hour.

Remove peels and place on a rack to dry for several hours.

I let these set for a day and a half, then rolled them in white sugar.

**IMGreat101** · 01-03-10, 05:34 PM

Classic Creme Brulee Recipe
(this recipe makes 6 portions, we doubled this and sent some with family)
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp pure vanilla extract
1/4 cup natural sugar for caramelizing

Separate egg yolks

Mix egg yolks and sugar until sugar is dissolved

Mix in rest of ingredients and pour through a fine sieve.

Prepare baking dish by placing paper towel on the bottom. This keeps the rammekins from sliding. Evenly fill rammekins with creme brulee mix.

Place in pan, place pan in oven and fill 1/2 way up rammekins with warm water.

Bake at 300 F for 40-50 minutes or until they are set.

Take out of pan and set aside to cool. After they cool, place in fridge for at least 2 hours.

**Jenna** · 01-03-10, 05:39 PM

Wow, all this looks delicious!

**IMGreat101** · 01-03-10, 07:21 PM

Lobster Thermidor Recipe

1 Tbs butter
1 Tbs flour
1 1/2 tsp shallots, fine dice
1 Tbs Sherry
1/4 cup milk
1 tsp dijon mustard
2 Tbs Parmesan
1 tsp chopped fresh tarragon
1 8 oz lobster tail

6 medium size crimini mushroom caps

In a small sauce pan melt butter. Add flour and shallots, sautee for a couple minutes.

Add the rest of the ingredients (not lobster) and blend thoroughly

The lobster

In a small sauce pan add lemon, onion and carrot. Simmer until done, about 8 minutes.

Remove lobster meat from tail and chop. Fold into sauce.

Fill mushroom caps and bake at 450 F for 5 minutes or until the tops are golden brown.

**2 Blue 4 U** · 01-03-10, 07:58 PM

IMGreat101, those are some nice looking recipes, awesome step by step instructions and pictures

**pgg** · 01-03-10, 10:54 PM

great, now I'm hungry again

**Buttercup** · 01-04-10, 09:55 AM

They look great!

**IMGreat101** · 01-04-10, 08:04 PM

Blender Hollandaise Sauce Recipe

4 lg egg yolks
1/2 tsp salt
Tabasco
1 Tbs fresh lemon juice
1/4 cup butter

Mix all ingredients in blender except butter.

Microwave butter till melted.

Add melted butter to blender and blend thoroughly.

I microwaved the sauce (10 sec) and whisked it until the consistency was like this.

**IMGreat101** · 01-04-10, 08:59 PM

Marble Rye Rolls

Light Rye Recipe

1/2 cup warm water (110F)
1/2 tsp sugar
1 1/2 tsp yeast
3/4 cup buttermilk
2 Tbs butter
2 Tbs brown sugar
1 tsp salt
1 cup rye flour
3 cups all purpose flour
1 tsp caraway seed

Combine water, sugar, yeast

add buttermilk, melted butter, brown sugar, salt, rye flour, mix well

add bread flour, mix well, cover and proof for 30 minutes

punch down and form bread

Dark Rye Recipe

1 1/2 cups all purpose flour
2 Tbs cocoa powder
2 1/2 tsp yeast
1 1/2 tsp caraway seed
1 1/2 tsp salt
2 Tbs + 2 tsp molasses
1 Tbs butter
1 1/2 tsp sugar
1 3/4 cups rye flour
2 Tbs veg oil
1 cup water

Start yeast in warm water (110F)

Add flour, salt, cocoa, caraway seed and mix well

heat molasses, butter, sugar, veg oil, add to mixer

add rye flour, mix well

cover and let rest for 30 min.

punch down and form bread

Take the two breads and roll them out to about 1/2 inch thick

Cut dough into portions

Roll out and roll up, cutting some and placing as shown or leave as a "loaf" style

I "flashed" my oven to about 100 F with a bowl of hot tap water. The rolls went in the oven for about 30 min.

brush with oil and bake @ 400 F for 30 min

**Captain America** · 01-04-10, 10:36 PM

This is quickly turning into my favorite thread !

**IMGreat101** · 01-06-10, 01:37 PM

Fresh brussel sprouts and garlic

Toss with olive oil, kosher salt and black pepper

Bake at 400 F for 30-40 min

I took the garlic out a little early.

The taters

Washed, dried, baked at 400 F for 1 1/2 hours for a nice crispy skin

**IMGreat101** · 01-06-10, 02:01 PM

I took this out of the fridge about 7 hours before it was to go on the grill.

get the apple wood placed on the hot coals

Place the roasts on the grill

Ready to put the lid on.

Smokin'

I turned these every 10 minutes

Ready to go into oven on convection roast @ 175 F

**Buttercup** · 01-06-10, 02:05 PM

IMGreat, do you find that roasting naked cloves gives you a different texture with the roasted garlic?

Edit: As opposed to keeping the cloves within the head of garlic, I mean.

**IMGreat101** · 01-06-10, 08:05 PM

Originally Posted by Buttercup

IMGreat, do you find that roasting naked cloves gives you a different texture with the roasted garlic?

Edit: As opposed to keeping the cloves within the head of garlic, I mean.

good catch buttercup!

The garlic can become dry and tough if not tended to. I kept this garlic on it's own piece of foil and pulled them when they were just starting to turn brown and were fork tender. This allowed room to shake the brussel sprouts so they would brown evenly.

I could eat roasted garlic like peanuts.... yummm!

**Buttercup** · 01-06-10, 08:07 PM

Originally Posted by IMGreat101

good catch buttercup!

The garlic can become dry and tough if not tended to. I kept this garlic on it's own piece of foil and pulled them when they were just starting to turn brown and were fork tender. This allowed room to shake the brussel sprouts so they would brown evenly.

I could eat roasted garlic like peanuts.... yummm!

I love roasted garlic, it's one of my favorite things! I roast it until it's buttery and soft.