Holiday Recipes

Our Thanksgiving recipes were such a hit, that we have been asked to provide Holiday recipes too!

Soooo, without further ado...here are our favorite holiday recipes.

Roast Beef

from Canal House Cooking Volume 2

(1) 8-12 lb. rib roast, tied between the ribs

Salt and Pepper

Preheat oven to 200 degrees. Generously season roast all over with salt and pepper. Heat a heavy skillet large enough to accommodate the roast and sear the meaty sides of the roast until nicely browned, 5-10 minutes.

Transfer the roast to a large roasting pan, rib side down, and roast in the oven until the internal temperature reaches 120 degrees for rare, 130-135 degrees for medium rare, and 140 for medium, 3-4 1/2 hours.

Transfer the roast beef to a carving board or a warm serving platter and let rest for 30 minutes. Remove strings before carving the roast.

Christmas Goose with Stuffing

From Saveur Magazine

SERVES 8

INGREDIENTS

FOR THE STUFFING:

8 oz. bacon, cut into ¼″ cubes

8 oz. Brussels sprouts, quartered

2 cups minced celery

1 large yellow onion, minced

1 lb. cooked chestnuts, roughly chopped

4 ½ oz. country white bread, cut into ½″ cubes (about 4 cups)

4 cups cooked wild rice

1 cup chicken stock

16 tbsp. unsalted butter, melted, plus more for buttering casserole dish

½ cup finely chopped parsley

2 tbsp. finely chopped thyme

2 tbsp. finely chopped sage

2 tart apples, chopped

Kosher salt and ground black pepper, to taste

FOR THE GOOSE AND GRAVY:

1 12-lb. goose, wing tips, neck, and giblets reserved

Kosher salt and ground black pepper, to taste

1 lemon, halved

8 sprigs thyme

4 sprigs sage

8 cups chicken stock

2 ribs celery, roughly chopped

2 small yellow onions, chopped

1 large carrot, roughly chopped

4 tbsp. unsalted butter

¼ cup extra-virgin olive oil

4 oz. baby carrots, peeled

1 lb. baby beets, peeled

1 lb. small potatoes, halved

6 cipolline onions, peeled

2 large parsnips, peeled and cut diagonally into 1″ slices

1 celery root, peeled, halved, and cut into 1″ slices

1 head garlic, cloves peeled

1 sprig rosemary

¼ cup flour

INSTRUCTIONS

1. Make the stuffing: Render bacon in a 12″ skillet over medium-high heat for 10 minutes. Add sprouts, celery, and onion; cook until lightly browned, about 10 minutes. Remove from heat and stir in chestnuts, bread, rice, stock, butter, parsley, thyme, sage, and apples; season with salt and pepper; set aside.

2. Roast the goose: Prick skin all over with a fork; season with salt and pepper; squeeze lemon juice over skin. Place spent lemon halves in cavity along with 3 sprigs each thyme and sage. Place goose on a rack in a roasting pan; heat pan on stove over high heat. Add stock; boil. Reduce heat to medium-low, cover with foil, and steam (to render goose fat) for 1 hour. Discard lemon and herbs. Heat oven to 325°. Uncover goose; remove it with rack. Pour pan liquid into a measuring cup; let sit until fat rises to top. Skim off fat; reserve for another use. Add 2 cups pan liquid to roasting pan along with celery, onion, and large carrot; reserve remaining pan liquid. Return goose and rack to pan. Stuff goose with some of the stuffing (place remaining stuffing in a buttered casserole; heat alongside goose the last 15 minutes of cooking); tie legs together with kitchen twine. Place goose breast side down; cover with foil. Roast for 1 hour.

3. Begin the gravy: Heat butter in a 6-qt. saucepan over medium-high heat; add wing tips, neck, giblets, and 2 sprigs thyme; cook until browned, about 15 minutes. Add reserved pan liquid; boil. Reduce heat to medium-low; cook until reduced by half, about 1 hour. Strain goose stock; set aside.

4. Increase oven temperature to 475°. Uncover goose; turn breast side up. Roast until golden and temperature of stuffing is 180°, about 70 minutes.

5. Meanwhile, roast the vegetables: Toss remaining thyme and sage, oil, carrots, beets, potatoes, onions, parsnips, celery root, garlic, rosemary, salt and pepper on two baking sheets. Roast, stirring, until golden brown, about 45 minutes; keep warm.

6. Transfer goose to a cutting board; let rest for 15 minutes. Strain pan liquid into a measuring cup; let sit until fat rises to top. Skim off fat (about ¼ cup), and return to pan with the celery, onion, and carrot. Heat over medium-high heat; brown vegetables for 8 minutes. Add flour; cook for 4 minutes. Add strained pan juices and goose stock; boil. Cook until slightly thickened, about 3 minutes. Strain gravy; season with salt and pepper. Remove stuffing from goose; carve goose. Serve with gravy and roasted vegetables on the side.

Ham

From The Local Butcher Shop

1 perfectly cooked ham sourced from The Local Butcher Shop

1 container of glaze also sourced from The Local Butcher Shop

Preheat oven to 300 degrees

Pull ham out to bring it to room temperature

Heat glaze over low heat

Put 1/2 ham in oven for about 1.5 hours and whole hams (15#) in the oven for about 2 hours. Brush ham with glaze every 15 minutes.

Let the ham sit for 10 minutes or so. Slice and enjoy!

 

Porchetta

1. Place your porchetta on a roasting rack, and either leave it uncovered overnight in the fridge, or use towels to dry out the surface so that the skin cooks evenly.

2. Adjust your oven rack so it’s in the lower-middle position, and preheat to 300°F. Place roasting rack in your oven, and cook until internal temperature reaches 135°F, or about two to three hours, give or take depending on the size of your porchetta.

3. Increase oven temperature to 500°F and continue roasting until the skin gets crispy and blistered. Don’t stop early, as the skin will be chewy if it isn’t completely crisp, but do watch it like a hawk, as it can burn quickly. Should take about 5-10 minutes, but let the crackliness of the skin be your guide.

4. Rest for at least 15 minutes, then slice and serve. You can use a serrated knife to make it easier to cut through the skin without it crumbling.