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Quick & EasyBy Beverly Barbour
Festive dinner go-alongsMaking a choice is easier said than done. But, after we decide what is going to be the centerpiece of our Christmas menu, it is even more difficult to decide how best to compliment the star of the holiday show. The big question is how you can use your oven to make all parts of the feast come out on time. Herein lie a few ideas to either add to the confusion or make life simpler on the big day. The natural go-along with roast beef is Yorkshire pudding, particularly if you have an ancestor from the British Isles (although the absolutely worst Yorkshire pudding I have ever tasted was at a restaurant in London). There is no need to serve potatoes when you serve this cross between a creampuff and a pancake. Individual Yorkshire puddings are an attractive way to compliment a roast. Individual Herbed Yorkshire PuddingsYou can use drippings in each muffin cup or a lesser bit of butter. If the cups are Teflon coated you can skip the fat but you will miss the flavor. These bake in 12 minutes, so they can be popped into the oven when the roast pops out to sit a spell. 3 large eggs Preheat oven to 450 F. While the oven is preheating put your 16 muffin cups, or small baking vessels, or even soup bowls into the oven to get hot while you are mixing, or rewhisking, the batter. Then spoon pan drippings, olive oil or butter in each baking cup and heat in oven until very hot (this takes about 8 minutes). Whisk eggs to blend. Whisk flour and milk together and gradually whip into eggs; whisking until smooth; add salt and herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using. As soon as the fat is very hot, spoon 2 generous tablespoons of batter into each cup. Bake until puddings are golden and puffy which takes about 12 minutes depending upon what you are baking them in. The puddings will skink in the center but edges will stay puffy. Serve hot and crisp. Makes 16. Quick and Easy Horseradish sauceAnother go-along for roast beef (also good with ham). This can be made a couple of days ahead. 1 1/2 cups sour cream Whisk all ingredients to blend in small bowl. Season with salt and pepper. Cover and chill. Makes about 2 cups. Braised Red CabbageGood with goose or any game bird, also with venison and pork. You can cook the cabbage a day ahead and cool uncovered, then chill covered. Before serving reheat over medium heat, stirring as needed. 3 1/2 lbs. red cabbage (1 medium head), shredded Rinse cabbage under cold water, then drain (do not pat dry). Cook bacon over low heat, stirring until crisp. Remove bacon with slotted spoon and keep for a salad or some other use. Add butter to bacon fat, and then increase heat to medium and cook onions, stirring until golden. Stir in cabbage, vinegar, brown sugar, salt and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours. Makes 8 servings. Rosemary Roasted Potato WedgesGreat with almost anything and easy to prepare. 4 russet potatoes, cut lengthwise into 3/4-inch wedges. Preheat oven to 450 F. Mix potato wedges with olive oil and sprinkle with rosemary, salt and pepper. Spread levelly on a nonstick baking pan. Bake until golden brown and tender, 35 to 40 minutes. Turn with a spatula, now and then, to brown evenly. Makes 4 servings. Potatoes with MushroomsCrisp rounds of potatoes layered with mushrooms can be made in the morning and reheated after the turkey or other main course comes from the oven. 1 1/2 sticks butter Melt butter in large nonstick skillet. Pour all but 2 tablespoons of the butter into a large bowl. Add mushrooms and garlic to the remaining 2 tablespoons butter; sauté until tender. Cool to room temperature. Preheat oven to 450 F. Brush two 9-inch cake pans some of the melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper. Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter between the 2 pans. Bake until tender and very brown and crisp on top (bottom will also be very brown and crisp) about 40 minutes. Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350 F. oven, about 10 minutes (while the main course is waiting to be carved). Invert onto platters and peel off the parchment. Cut in wedges to makes 12 servings.
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