With Love From
Darling's Kitchen

51. A Regal Merry
Christmas

Renny Darling

For more of Renny Darling's Recipes 
Please visit our website
www.rennydarling.com

Dear Fans,
Where oh where has this year gone? It seems like only 30 winks since it began and it's only a few weeks to the New Year. When my little grandkids, say "I can't believe it is almost Cristmas Vacation, you know it has run a very fast course. The lights are on all over the city, and pretty soon, the carolers will be singing, and then comes the big show, Christmas Dinner with family and friends ... and there's more! Christmas morning, boxes with ribbons and bows, and all seems well with the world. Wishing you the happiest of holidays.

My Best Always,
Renny Darling

Note: This menu is made with choices. Pick the recipe that best suits the tastes of your guests.


_______________________

To Access the Recipes, please click
Article Archive below, and
go to Article 51

Article Archive
_______________________

The Recipes 
_______________________

A Regal Christmas Feast

Gravad Lax with Honey Dill Sauce  or
Red Cocktail Dipping Sauce for Shellfish

Caramelized Onion & Mushroom Soup &
Croustades of Cheese & Chives

Old  English Prime Rib Roast
Old English Yorkshire Pudding
Horseradish Sauce

Instant Creamed Spinach or
French Peas with Butter & Shallots
Roasted Potatoes with Rosemary & Garlic

Easiest & Best Apricot Nut Torte with
Whipped Creme Fraiche or
Iced Lemon Cream with Raspberry Sauce

 

_______________________

Gravad Lax with Honey Dill Sauce

Serving small squares of lox on wafer-thin slices of black bread with a dab of Honey Dill Sauce, transforms basic lox into Gravad Lax, an excellent hors d'oeuvre taken from the Swedish smorgasbord. Can be prepared a day ahead and stored in the refrigerator.

Honey Dill Sauce:
            1/4            cup vinegar
            2            tablespoons honey
            1/2            cup salad oil
            1/2            teaspoon dried dill weed (or to taste)
                        salt and pepper to taste

            1/2            pound lox, cut into 1-inch squares

Beat together the vinegar and the honey. Gradually beat in the oil.  Add dill and taste for salt and pepper.  Serve lox with Honey Dill Sauce on wafer-thin slices of black bread.  Serve 6.

______________________

Red Cocktail Dipping Sauce for Shellfish

This is another simple starter for a complex meal. The sauce is delicious and can be used for any shellfish. It can be prepared earlier in the day or the day before serving, and stored in the refrigerator.

            1 1/2    pounds ready-to-eat shellfish (crabmeat, shrimp,
lobster chunks or a mixture of these)

Red Cocktail Dipping Sauce:
            1         cup ketchup
            3         tablespoons lemon juice
            2         tablespoons prepared horseradish
            4         tablespoons finely chopped green onions

Stir together sauce ingredients and place in a decorative bowl. Cover bowl with plastic wrap and refrigerate until serving time. To serve, place bowl on a platter and surround with shellfish. Decorate lavishly with lemon slices, green onion frills and small cherry tomatoes. Place small plates and forks close by for guests to serve themselves.  Serves 6.

 

_______________________

Caramelized Onion & Mushroom Soup &
Croustades of Cheese & Chives

Can be prepared a day ahead and stored in the refrigerator.  Heat before serving.

            4            medium onions, chopped
            4            cloves garlic, minced
            4            shallots, chopped
            1            teaspoon honey
            3            tablespoons butter

            1            pound mushrooms, cleaned and very thinly sliced
            2            tablespoons butter

            1/4         cup dry white wine
                        salt and pepper to taste

            2            tablespoons flour

            5            cups chicken broth
            1/2         cup cream

In a Dutch oven casserole, over very low heat, cook together first 5 ingredients, stirring now and again, until onions are soft and golden (not fried), about 30 minutes.  This is called sweating the onions, resulting in a more intense flavor. 

Meanwhile, in a skillet, sauté mushrooms in butter until mushrooms are tender.  Add the wine and seasonings and cook until wine has evaporated.  Add the flour and cook for 2 minutes, stirring. 

Add the mushroom mixture to the onions in the casserole, and stir in the chicken broth.  Simmer soup for 5 minutes and then add the cream.  Simmer soup for another 2 minutes.  Serve with Croustades of Cheese & Chives.  Serves 8.

Croustades of Cheese & Chives:
            8             thin slices good quality white bread, crusts removed.  Brush with a little melted butter and bake for a few minutes in a 350° oven until slightly crisped, but not browned.
            8            teaspoons sour cream
            8            teaspoons grated Parmesan cheese
            8            teaspoons finely chopped chives

Spread each slice of bread with a little sour cream, sprinkle with cheese and chives and cut each slice on the diagonal.  Place on a cookie sheet and just before serving, heat in  350° oven for 1 minute or broil for 30 seconds.   Serves 8.

 

_______________________

Old  English Prime Rib Roast with
Yorkshire Pudding & Horseradish Sauce

            1   standing prime rib roast.  Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place.  Use a 6-pound roast (3 ribs) for 6 servings.  Sprinkle with salt, pepper and garlic powder.  Insert meat thermometer in the thickest part of the meat without touching a bone.

Place roast, bone-side down, in roasting pan and roast in a 350° oven until meat thermometer registers desired doneness, about 1 1/2 hours for "rare".
Very rare * 130°
Rare * 140°
Medium Rare * 150°
Medium * 160° (not recommended)

Remove roast from the oven.  Remove the strings and place on a serving platter.  Carve at the table and serve with Old English Yorkshire Pudding and Creamy Horseradish Sauce on the side.

_______________________
Old English Yorkshire Pudding
Horseradish Sauce

            3          eggs
            1          cup milk
            1          cup flour
                        pinch of salt

            4         tablespoons hot melted butter.  Yorkshire pudding can be heightened by adding 2 tablespoons chopped chives to the butter.

Beat together eggs, milk, flour and salt until blended.  In a 9x13-inch roasting pan, evenly spread hot melted butter.  Pour batter into pan and bake in a 350° until puffed and golden, about 30 to 35 minutes. Cut into squares and serve warm.  Serves 6.

Creamy Horseradish Dressing: 
Can be prepared one or two days ahead.
Stir together 1/2 cup sour cream, 1/2 cup cream and 2 tablespoons (or to taste) prepared horseradish.  Refrigerate until ready to serve. Serve on the side with roast beef.

 

_______________________

Instant Creamed Spinach

2            packages  (10 ounces, each) frozen chopped spinach, defrosted and pressed in a strainer to drain
2            packages (3 ounces, each) cream cheese
              salt to taste
              pinch  of nutmeg

In a saucepan, place all the ingredients, and over low heat, cook and stir until cream cheese is melted and nicely blended.  Serves 6.

Note: -Can be prepared one day earlier, and stored in the refrigerator.  Heat before serving.


_______________________
French Peas with Butter & Shallots

3            tablespoons butter
1            tablespoon very finely minced shallots
1/4        cup chicken broth
1            teaspoon sugar
4            leaves butter lettuce, chopped, optional
               salt and pepper to taste

2            packages ( 10 ounces, each) frozen petit peas

In a covered saucepan, cook together first group of ingredients until shallots are soft.  Add the peas and continue cooking for 5 minutes, or until peas are tender.  Serves 8.

 

_______________________
Roasted Potatoes with Rosemary & Garlic

2            pounds small red potatoes, scrubbed and cut into fourths
6            cloves garlic, very thinly sliced
2            teaspoons dried rosemary, crumbled
2            tablespoons butter, melted
1/4         cup chicken broth
              salt and pepper to taste

In a 9x13-inch baking pan, toss together all the ingredients until potatoes are nicely coated. Roast them in a 350° oven for about 45 minutes, turning now and again, until potatoes are tender and golden brown.  Serves 6.

 

_______________________

Easiest & Best Apricot Nut Torte with
Whipped Creme Fraiche

Perhaps one of the easiest and most delicious desserts (if you love apricots and walnuts) is this marvelous chewy torte. It is tart and fruity and the frosting is the perfect accompaniment. Pecans can be substituted for the walnuts.

 3             egg whites
1/2           cup sugar

3/4           cup dried apricots
1/2           cup sugar

1             cup soda cracker crumbs
3/4          cup chopped walnuts

1 teaspoon vanilla

In a large bowl, beat together whites and sugar until mixture is fluffy and creamy. (No need to beat until stiff peaks form.)

In a food processor, chop apricots with sugar until apricots are finely chopped, but not minced. Add apricots and the rest of the ingredients to the beaten egg whites, and stir until everything is nicely blended.

Spread mixture evenly into a greased 9-inch deep dish pie plate and bake at 350-degrees for 25 to 30 minutes, or until top is very lightly browned. Remove from the oven and allow to cool in pan.

When cool, swirl top with Whipped Creme Fraiche.  Decorate top with a sprinkling of finely grated toasted walnuts.  Refrigerate for 4 to 6 hours. Overnight is better.  Serves 8.

Whipped Creme Fraiche:
            1/2             cup cream
            1             tablespoon sugar
            1/2             teaspoon vanilla
            1/4             cup sour cream

Beat cream with sugar and vanilla until stiff. Beat in sour cream until blended. (Can be prepared in advance and stored in the refrigerator until ready to frost torte.)

 


_______________________
Iced Lemon Cream with Raspberry Sauce

There is no iced dessert that is easier or more beautiful than this one. It is a variation of a recipe I shared with you in "The Joy of Eating" except this one is made a little lighter with half-and-half. This is a great dessert after a hefty meal.

            2            packages ( 12 count, each) ladyfingers, split in half.  The lady fingers used to line the sides of the pan should be cut in half  again. This is a low dessert.

            1            cup whipping cream
            1            cup half and half
            4            tablespoons lemon juice
            1/2         lemon, finely grated.  Remove any large pieces of membrane. About 1 1/2 tablespoons.
            1            cup sugar

Line an 8-inch springform pan with parchment paper. Now, line the bottom and sides of the pan with ladyfingers, holding them in place with a smidgen of butter.

In a bowl, place the remaining ingredients and stir until sugar is dissolved, about 1 minute.  Pour this into the prepared pan, cover with plastic wrap and freeze until firm.  Remove from freezer, and using the parchment paper to help you, slide dessert onto a serving platter.  To serve, cut into thin wedges and spoon a little Raspberry Sauce on top.  Serves 10 to 12.

Raspberry Sauce:
            1            package ( 10 ounces) frozen raspberries in syrup, defrosted
            1            tablespoon lemon juice

Simply stir ingredients together until dissolved. Place in a sauce bowl and store in the refrigerator until ready to serve.

Note:- For a large group, it is much easier if the Lemon Cream is divided between 12 paper-lined muffin cups and frozen until firm.  To serve, remove the paper liners and place in a lovely stemmed glass. Spoon a little Raspberry Sauce on top.


_______________________

WISHING YOU ALL THE
HAPPIEST OF HOLIDAYS FILLED WITH
ALL MANNER OF GOOD THINGS

ENJOY WITH LOVE,
RENNY DARLING
_____________________________


For More Recipes & Menus, Visit Me At:
www.rennydarling.com
_______________________

BROWSE THE

RENNY DARLING COOKBOOK LIBRARY

Each Title

$21.95 plus $3.99 S&H

To Order Click Below

Articles Place an Order  

 

Book Covers Title 1-8

Book Covers 7-12

 

Articles Place an Order  

 



The entire contents of this Web site are copyrighted and protected by both United States copyright laws and international treaty provisions. None of the text in this Web site may ever be reproduced, in original or modified form, for any commercial or other purposes, without express written permission by Renny Darling.