Xmas Menu

Roast turkey with stuffing

• Preheat oven to 200°C.

Rinse turkey in cold running water and pat dry, inside and out, with paper towel. Fill
cavity and neck pocket with stuffing, tie legs together with kitchen string, then tuck
wings under. Place on a lightly greased oven rack inside a large roasting pan. Brush
turkey all over with some of the melted butter and season with sea salt and freshly
ground black pepper.

• Pour 2-3 cups (500-750ml) water into pan. Place 2 sheets of foil overlapping on a
bench, then lightly grease with some of the butter and use to tightly cover the
roasting pan. Roast for 2 hours 20 minutes. Remove foil, brush turkey with remaining
butter and add extra water if pan is almost dry. Roast for a further 35-45 minutes,
until skin is golden and juices run clear when a skewer is inserted in the thigh (or test
using a meat thermometer). Remove turkey from pan and rest, covered loosely with
foil, for 15-20 minutes. Use pan juices to make a gravy, if desired.
Spice-Roasted Carrots

• Heat oven to 450 degrees F.

• On a large rimmed baking sheet, toss carrots with oil, paprika, nutmeg, 1/2
teaspoon salt, and 1/4 teaspoon pepper, then toss with oregano. Transfer half to
second sheet and roast until golden brown and tender, 20 to 25 minutes.

• Gently toss with butter and vinegar and sprinkle with pistachios.
Roasted Sweet Potato, Pear, and Onion

• Heat oven to 425°F. On large rimmed baking sheet, toss pears, onions, sweet
potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until
golden brown and tender, 35 to 45 minutes.

• Sprinkle with additional thyme if desired.

Roasted Olives with Lemon, Garlic and Herbs

• Heat oven to 400°F. In ceramic or glass baking dish (large enough to hold olives in
single layer), mix and crush oil, thyme, rosemary, fennel seeds and red pepper. Stir
in olives and lemon rounds.

• Roast, stirring halfway through, until mixture is very fragrant and sizzling, about 20
minutes. During last 5 minutes, stir in garlic. Serve warm or at room temperature.
Sour Cream Mashed Potatoes

• To large pot, add potatoes and enough cold water to cover; bring to a boil. Add 2
teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain and
return to pot.

• Add sour cream, milk, butter, and 1⁄2 teaspoon each salt and pepper and smash to desired
consistency, then fold in Cheddar.

Ingredients
4 lb. red potatoes, cut into 2-inch pieces
Kosher salt and pepper
1 1/2 c. sour cream
1/2 c. whole milk
4 tbsp. unsalted butter, cut up
5 oz. extra-sharp white Cheddar, grated
Nutty Green Beans and Asparagus With Bacon or
Something that Kuka prefers

• From lemon, grate all zest and squeeze 1⁄4 cup juice; set aside.
• Heat large covered saucepan salted water to boiling on high. Add green beans; cook 1
minute. Add asparagus; cook 2 to 4 minutes or until vegetables are tender. Drain well.
• While water is heating, in 10-inch skillet, cook bacon on medium 8 minutes or until crisp,
stirring occasionally. With slotted spoon, transfer bacon to small plate. To rendered fat in
skillet, add shallots; cook 3 minutes, stirring. Whisk in reserved lemon juice and 1⁄2
teaspoon each salt and pepper.
• In pot used to cook vegetables, toss shallot mixture with vegetables; transfer to serving
platter. Top with bacon, pecans and reserved lemon zest.

Ingredients
1 large lemon / 1 lb. green beans, trimmed / 2 lb. asparagus, trimmed / 5 slices bacon, chopped /
2 medium shallots, finely chopped / 1/4 c. chopped pecans
Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin

• Heat oven to 425°F. Using meat mallet or bottom of heavy pan, coarsely crush
peppercorns; transfer to small bowl. Strip leaves from rosemary, finely chop and add to
same bowl along with honey and 1 teaspoon salt; mix to combine.
• With paper towels, pat tenderloin dry. Place on rimmed baking sheet and rub with spice
mixture. Roast to desired doneness, 135°F for medium-rare, 35 to 45 minutes. Transfer to
cutting board; let rest at least 10 minutes before slicing. Serve with Horseradish Cream
Sauce.

Horseradish Cream Sauce

• Melt butter in medium saucepan on medium. Add leek and cook, stirring occasionally, until
tender (do not let brown). Add vermouth and cook until syrupy, about 4 minutes. Stir in
cream and simmer until reduced by half.
• Remove from heat and stir in horseradish. Season with salt to taste. Makes about 11/2 cups

https://www.goodhousekeeping.com/holidays/christmas-ideas/g29073023/easy-christmas-
dinner-ideas/?slide=58
 Dessert
Bûche de Noël (Yule Log Cake)

• Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking
spray. In a medium bowl mix together flour, cocoa powder, and salt.

• In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then
beat in flour mixture.

• In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a
little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter
in two batches.

• Pour batter into prepared pan and spread into an even layer. Bake until top springs back
when lightly pressed, 12 minutes.
 • Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off
parchment paper.

• Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.

• Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-
safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then
microwave for 10 seconds until gelatin is runny—do not overheat!

• In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a
pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped
cream at this point while continuing to beat the cream. Refrigerate until ready to use.

• When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log,
using the towel to help create a tight roll. Place seam side down on a baking sheet and
refrigerate until well chilled, 1 hour.

• Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa
powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.

• When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with
powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to
create mistletoe.
•
INGREDIENTS
FOR THE CAKE
Cooking spray
6 large eggs, separated
1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
3/4 c. granulated sugar, divided
1/4 tsp. kosher salt
Powdered sugar, for sprinkling
FOR THE FILLING
1 1/4 c. heavy cream
1/4 c. powdered sugar
2 tsp. gelatin (optional)
1 tsp. pure vanilla extract
Pinch kosher salt
FOR THE FROSTING AND DECORATING
1/2 c. (1 stick) butter, softened
1 1/2 c. powdered sugar, plus more for garnish
5 tbsp. cocoa powder
1 tsp. pure vanilla extract
3 tbsp. heavy cream
Pinch kosher salt
Chocolate curls, for garnish
Cranberries, for garnish
Small rosemary sprigs, for garnish

TUTORIAL VIDEO To make it OR we can just buy!!!

https://www.delish.com/cooking/recipe-ideas/a24276998/buche-de-noel-yule-log-cake-recipe/