Hope everyone is having or had a nice holiday. My Christmas Eve dinner was successful with only a couple of hiccups. We did have one friend come so we had a party of 4. I centered Christmas Eve only on dinner, no hors d'ouevres, snacks of any kind. My menu:
5.5 lb prime rib roast
Apple pie with ice cream
The bone-in prime rib was excellent! 500 degrees for 1/2 hour, then lowered temp to 325 for 18 minutes, turned off oven and let it rest in there for 2 hours (med rare-med). The au jus was excellent, I rubbed the roast with so much sea salt and pepper, I added only thyme and flour to thicken with about 3 c stock. A lot of videos talk about carving and how the bones might get in the way, to ask a butcher to remove the bones, tie back etc. I wound up taking a knife that has a long thin sharp blade, cut down along the bone like a mango seed and wound up carving thin slices for everyone rather than large slabs. While not traditional, it's a good idea for everyone who wants less or more.
Glazed rainbow carrots weren't cooked long enough so they were still hard and raw tasting but there was one red carrot so no one cared. We were all mesmerized by the color.
Apple pie with combo store bought bottom crust and last minute homemade lattice top. Even though it was a twice cooked apple, they were still kind of hard. There were comments, not complaints, but I reminded everyone this was a true fresh apple pie. It was also a little sour because the lemon I used was huge and really juicy and I used less sugar based on the apple type (golden delicious. With ice cream it tasted much better. 3/4 of the pie was left but I just heard my bf's mom say she just wanted pie for lunch LOL
We wound up taking a drive around town to see Christmas light since dinner ended a bit early. and before the insane wind and rain storm we had late last night into this morning. Some of our friends lost power and a lot of people lost power throughout the state but we were very very lucky.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...