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Let the bells ring for good stuffLet the bells ring for good stuff Christmas dinner isn't the end of the holiday feasting. There is New Years and all of the days in between. In January come the leftovers. Until then, here are a few ideas for fun in the kitchens that produce delicious leftovers. However, we guarantee that there won't be any of the Gravlax with Caviar sauce leftover. A lovely dish to serve for a small group of special friends. Gravlax with Caviar Sauce You can make your own gravlax (Norwegian style salmon) or buy it. The caviar sauce can be made a day ahead if covered and kept refrigerated. The salmon is traditionally served on cocktail rye or thin crackers. The sauce tops the salmon; then add a sprinkle of black caviar to each portion. 3/4 cup sour cream
Stir together sour cream, whipping cream, lemon peel and pepper. Pour red roe into a fine wire strainer and rinse under cold running water. Drain well and stir into sour cream mixture. Arrange sliced gravlax on a platter and garnish with dill spring or thin slices of lemon. Rinse black roe in a fine strainer, drain, and put in small bowl. Serve red caviar sauce and black caviar eggs on the gavlax. Makes 8 servings. Holiday Eggnog You can buy eggnog in the grocery store these days but it isn't quite the same. Both this recipe and the store-bought container need the rum to approach authenticity (and about 1/3 cup peach brandy does no harm). Good place to use those leftover egg yolks. 4 1/2 cups whipping cream
Bring cream and half-and-half to simmer in large pot. Whisk yolks and sugar in large bowl. Gradually whisk in half of hot cream mixture. Return mixture to pot. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil. Strain into bowl. Stir in nutmeg. Mix in bourbon and rum to taste. Sprinkle with additional nutmeg when served. Makes 10 to 12 servings. Roast Pork with Celery Root If you are lucky enough to have venison or elk in your freezer use that instead of the pork but you may want to omit the ginger. 8 ounces thick-sliced bacon
Preheat oven to 350 F. Cut the bacon crosswise into 1/4-inch wide strips. Cook bacon until lightly browned and slightly crisp, stirring often. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons fat in pan. Peel celery root and cut into1/2-inch cubes. In a roasting pan, mix celery root and 2 tablespoons bacon fat. Bake 30 minutes. Rub all of the sides of the rinsed pork with salt, pepper ginger and sage. Stir celery root, and then set a rack above mixture (it adds flavor if it can rest on the pan rim and the drippings can go down onto the celery root). Bake until center of roast reaches 155 F (a roast with bones-in will take about 1 1/2 hours--much less if boneless). Transfer roast from pan and cover while it rests in a warm place. Stir bacon bits into celery root and return to oven; bake until celery root is lightly browned and tender when pierced, 8 to 15 minutes longer. Add salt and pepper, to taste. Makes 8 servings. Holiday Pears Baked pears and cranberries do double duty--as a side dish or dessert. If dessert is your choice serve them with vanilla ice cream or frozen yogurt. 1 cup fresh or thawed frozen cranberries
Preheat oven to 350 F. Sort cranberries and discard stems. Rinse and drain berries. Peel pears; cut in half and core. In a baking dish, combine cranberries, pears and lemon slices. Over medium-high heat, stir together sugar, vinegar, and spices. Add 1/2 cup water and when the mixture boils and sugar is dissolved, pour over fruit. Cover dish tightly with foil. Bake until pears are tender when pierced, 45 minutes to 1 hour. Serve warm or at room temperature. Makes 4 servings. Holiday cheers for the cooks who try new ways with old dishes! 6-C Date: 12/14/07
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