Of course a holiday gathering compels me to pull out the cookbooks and try new dishes. I love to torture myself this way when I have limited time, lots of folks coming to the table and unlimited resources to work with while I am racing against the clock! I just wouldn't be me if I didn't do it this way! This year was awesome and thanks goes to Cooks Illustrated 2009 Holiday Entertaining to help me build the menu. Of course, there were a number of standbys that I am sure I've already blogged about over the years.....pork tenderloin, crawfish etouffee, Giada's Chocolate Panna Cotta with Amaretto Whipped Cream, etc. The new additions to our holiday meals included three recipes from this publication which were super yummy.
Herb Crusted Beef Tenderloin with Horseradish Cream Sauce was elegant and perfect. SUPER tender and well worth every penny. So easy and those who like their meat were getting seconds and thirds.
Broccoli with Parmesan Bread Crumbs was a nice new take on the leafy green.
Pureed Butternut Squash was devine! Super simple and absolutely melt in your mouth.
A little something for everyone with all the other dishes we had. One other addition was the attached recipe for Black Rice with Lemon Vinaigrette which the vegetarian in the family raved about. I love black rice and constantly try to find new ways to fix it.
Unfortunately, I was too busy to take photos. You will just have to read the recipes and imagine. A few photos of our son's foster puppy will make you smile. Linus, the Christmas dog, was a big hit. Much cuter than the food! Bon appetit!
https://www.epicurious.com/recipes/food/views/black-rice-salad-with-lemon-vinaigrette-51160880
https://www.epicurious.com/recipes/member/views/herb-crusted-beef-tenderloin-52613301
https://www.cooksillustrated.com/recipes/4953-horseradish-cream-sauce?sqn=jhYtWTuWAdB9XhqiD3czTFsxA0a09SiAL0xQ5F4FL1U%3D%0A&extcode=NSFBL24CI&utm_source=facebook&utm_medium=photo&utm_content=horsesauce&utm_campaign=ciholiday
(I added 2 teaspoons of Dijon mustard , 1 minced clove of garlic and 1/4 tsp sugar to the above horseradish recipe. YUM!)
