Christmas Eve

We had a rib roast,Yorkshire pudding (Popovers) a smoked salmon appetizer, salad, potatoes and Brussels sprouts.

The day before I baked some sourdough bread and a cake. 

I intended to make a flourless chocolate cake but came to my senses and just got a Duncan Hines cake mix.  Two things I don't understand about icing a cake is 1. Why does it look so easy when you watch someone else frost a cake? and 2. Why do those icing tubs they sell have too little in one to frost a cake and two is too much?  I got one cream cheese and one chocolate. I put the cream cheese between layers and on top and the chocolate around the side. You can see it behind the popovers.  Charlie had already sliced into it before I could take a picture of it.

Rib roast

Rubbed with butter on the sides, salt and pepper and garlic powder on top and stabbed in with a knife. Put in a 450 º oven for 15 minutes, the turn down to 350º and cook to desired temperature. I cooked it to 126, took it out of the oven and let it set until it came up to 130. 

Smoked Salmon and Crème Fraîche Kettle Chips

Serves 6 to 8

 Note, I used Granny Smith apple chips instead of potato chips

24 kettle-cooked salted potato chips 

1 (4-ounce) package smoked salmon, cut into 24 pieces 

1/4 cup crème fraîche or sour cream

1 tablespoon finely chopped fresh chives

1/4 teaspoon finely grated lemon zest

Arrange the potato chips in a single layer on a plate. Top each chip with a piece of smoked salmon, then 1/2 teaspoon of crème fraîche or sour cream. Sprinkle with the chives and lemon zest. Serve immediately, as the topped chips do not keep well.

3-Ingredient Garlicky Red Potatoes

Serves 8 to 10

• 3 pounds large red potatoes, cut into 1 1/2- to 2-inch chunks
• 3 tablespoons olive oil
• 3 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium lemon, seeds removed

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it heats.

Place the potatoes, olive oil, garlic powder, salt, and pepper in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Transfer the potatoes to the baking sheet and arrange them cut-side down.

Roast for 15 minutes. Flip the potatoes over with a flat metal spatula and roast until browned and tender, about 10 minutes more.

Just before serving, squeeze the lemon over the potatoes and toss to combine.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 Yorkshire pudding

   1 and 1/4 cups all purpose flour 

    1/2 tsp salt 

    1 cup butter milk 

    1 tblsp melted unsalted butter 

    2 large eggs 

    Unsalted butter or drippings from roasting pan if the pudding is accompanying a

    roast 

    METHOD: 

    1. Preheat oven to 475 degrees F. 

    2. Place 1- 2 tsp unsalted butter (or roasting pan drippings) into the bottom of

    each cup of a deep cup muffin tin. Place muffin tin in oven until the butter (or

    drippings”) is sizzling. 

    3. Meanwhile whisk together the flour, salt, butter milk, butter and eggs. Beat

    with an electric mixer until mixture is smooth and creamy. 

    4. When the unsalted butter (or roasting pan drippings) is sizzling hot, remove

    the muffin tin from the oven. 

    5. Using a soup ladle fill each muffin cup 1/2 to 2/3 full with the batter. 

    6. Bake for 15 minutes, then reduce oven temperature to 350 degrees F, and

    bake for 15 to 20 minutes longer, or until the puddings are puffed and brown on

    top. Serve immediately while piping hot. 

Stovetop Brussels Sprouts Hash with Crispy Sage and Walnuts

SERVES

6

INGREDIENTS

• 3 tablespoons butter, divided
• 6 large fresh sage leaves
• Salt
• 1/3 cup walnut halves, coarsely chopped
• 1 medium yellow onion, diced
• 1/2 cup (2 ounces) diced pancetta or bacon
• 1 1/2 pounds Brussels sprouts, sliced thinly
• 1/2 cup water, chicken, turkey, or vegetable broth
• 2 teaspoons sherry or cider vinegar

INSTRUCTIONS

• Heat 2 tablespoons of the butter in a small (8-inch) skillet over medium heat. As soon as the foam subsides, add the sage leaves to the skillet and fry for about two minutes, turning once with a fork or tongs. Don’t let the leaves get brown — they are done when they stop sizzling and no more water is bubbling to the surface. Transfer the sage leaves to a paper towel-lined plate, sprinkle with a pinch of salt, and set aside. Do not wipe out the skillet.
  
  Turn the heat down to medium-low, then add the chopped walnuts to the skillet. Cook the walnuts in the butter until they’re aromatic and a bit toasted, about 3 minutes. The butter will be well-browned. Turn off the heat and set the skillet aside.
  
  In a large (12-inch) skillet or sauté pan, heat the remaining 1 tablespoon of butter over medium heat. Add the diced onion and pancetta. Sauté until the onions are soft and just beginning to brown, about 10 minutes. Add the Brussels sprouts, stirring to mix evenly with the onions and pancetta. Pour in the water or broth, cover the pan, and let cook for 10 minutes.
  
  Remove the lid and turn the heat up to medium-high. Sauté until all of the liquid is evaporated and the hash is beginning to sizzle, about 5 minutes. Turn off the heat. Pour in the vinegar and stir everything one last time, using a spoon to nudge the browned bits from the bottom of the pan.
  
  Transfer the hash to a serving bowl and top with the walnuts and sage, crumbling the sage leaves evenly over the top. Serve hot.