IT'S CHRISTMAS!!! - Tailgate Guru

While Christmas is truly my favorite time of the year, with being thankful, spending time with treasured family and friends, giving and receiving special gifts etc., one of the most important aspects of the day is – – – the food! We’ve honed it over the years to something that we love and look forward to the other 364 days of the year. Here’s what our intimate family gathering will enjoy on the big day:

OUR CHRISTMAS MENU:

BREAKFAST:
CRESCENT ROLL COFFEE CAKE

“LUNCH”
Assorted Cheeses
Oyster Sampler (from Island Creek)
Bloodies

APPETIZER:
EASY FETA DIP (with baguette)
CAPRESE BITES
MAIN:

INA’S BEEF TENDERLOIN WITH GORGONZOLA SAUCE

SPINACH STUFFED BAKED TOMATOES

PANCETTA AND PORCINI POTATO GRATIN

BIBB LETTUCE SALAD

ROLLS

DESSERT:

TIRAMISU

WINE: MALBEC

CRESCENT ROLL COFFEE CAKE

Photo Credit: Cate Bogue

I’ve been making this coffee cake for about 20 years! It was clipped from an old magazine years ago, and I have no idea which magazine it was. It’s easy and delicious and smells like Christmas!

2 pkgs refrigerated crescent rolls
1 tsp cinnamon
3/4 cup packed brown sugar
1/2 cup walnuts
1/2 cup golden raisins
1 3 oz. block of cream cheese, room temperature

Photo Credit: Cate Bogue

Cut a 24″ piece of wax paper and spray with non-stick cooking spray. Heat oven to 375 degrees F. Unroll crescent rolls and place on wax paper, pressing the seams, to create one long rectangle. In a medium bowl stir cinnamon into brown sugar. Add walnuts and raisins.

Photo Credit: Cate Bogue

Dot cream cheese evenly over the crescent rolls.

Photo Credit: Cate Bogue

Sprinkle the cinnamon mixture over the cream cheese.

Photo Credit: Cate Bogue

Starting with long side, roll crescent roll up jelly roll fashion using wax paper to lift and roll.

Photo Credit: Cate Bogue

Transfer to large greased baking sheet. Form dough into circle and pinch seams to seal.

Photo Credit: Cate Bogue

With scissors, cut in 1″ intervals along the circle.

Photo Credit: Cate Bogue

Bake 10 minutes. Reduce heat to 350 degrees F and bake 10-15 minutes more until golden brown. Cool on wire rack.

Photo Credit: Cate Bogue

EASY FETA DIP

(Adapted from The Girl Who Ate Everything)
It gets no easier than this recipe! And it’s a colorful and light start to a delicious beef dinner.

Photo Credit: thegirlwhoateeverything

about 1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 ounces fresh feta cheese, crumbled
2-3 teaspoons Cavender’s Greek seasoning
fresh baguette, sliced thinly

Photo Credit: Cate Bogue

On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste. With a spoon carefully combine the ingredients. Serve with warm sliced baguettes.

Photo Credit: Cate Bogue

CAPRESE BITES
(Adapted from iowargirleats.com)

Photo Credit: Iowargirleats.com

1 cup good balsamic vinegar

cherry or grape tomatoes
mini mozzarella cheese balls (could use regular sized ball, and cut into bite-sized pieces)
fresh basil leaves, cut in half if large
salt & pepper
toothpicks

Photo Credit: Cate Bogue

Bring balsamic vinegar up to a boil in a saucepan, then lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes.

Photo Credit: Cate Bogue

Pour into a bowl and let cool.

Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf and a tomato half onto a tooth pick. Repeat with remaining ingredients.

Photo Credit: Cate Bogue

Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.

Photo Credit: Cate Bogue

INA GARTEN’S BEEF TENDERLOIN WITH GORGONZOLA

Photo Credit: Adventuresinthtekitchen

This beef tenderloin is to die for! And yes, it’s rich (served with the gorgonzola sauce), but it’s once a year, and IT’S WORTH IT!
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper

Heat oven to 500 degrees F. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands.

Photo Credit: Cate Bogue

Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

Photo Credit: Cate Bogue

Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce.

Photo Credit: Cate Bogue

Gorgonzola Sauce

Photo Credit: adventuresinthekitchen

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola
3 TBSP freshly grated Parmesan
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 TBSP minced fresh parsley

Photo Credit: Cate Bogue

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Photo Credit: Cate Bogue

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

Photo Credit: Cate Bogue

SPINACH STUFFED TOMATOES

(me)

Photo Credit: Rachel Ray

This recipe is so fun for Christmas since the colors are RED AND GREEN. It looks great on your plate with the neutral filet of beef and potatoes.

4 Beefsteak tomatoes

2 pkgs frozen chopped spinach

8 oz cream cheese, softened
1/4 cup sour cream

2 TBSP snipped fresh chives

1 tsp garlic salt

panko crumbs

shredded cheddar cheese

Scoop out the insides of the tomatoes and turn upside down to drain and dry.

Photo Credit: Cate Bogue

Thaw the spinach and squeeze out excess moisture. Mix the spinach with the softened cream cheese and chives and garlic salt and pepper (can add a bit of milk to the mixture if it’s too stiff). Stuff the tomatoes with the spinach mixture, and top each with panko crumbs and then with the cheese.

Photo Credit: Cate Bogue

Bake at 350 degrees F until heated through, about 20 minutes. Can be made a day in advance and then heated in the oven.

Photo Credit: Cate Bogue

PANCETTA AND PORCINI POTATO GRATIN
(Adapted from Closet Cooking)

Photo Credit: Closet Cooking

1 ounce dried porcini mushrooms
1/2 cup boiling water
1 TBSP oil
6 oz pancetta, diced
1 onion, sliced
2 cloves garlic, chopped
1 tsp thyme, chopped
salt and pepper to taste
1 cup cream
1/2 cup milk
1 pinch nutmeg
2 pounds potatoes, sliced 1/8 inch thin (on a mandolin)
2 cups gruyere, grated

Photo Credit: Cate Bogue

Soak the dried porcini mushrooms in the water for 20 minutes.

Photo Credit: Cate Bogue

Remove the mushrooms from the water, reserving the water, squeeze the excess water from them and coarsely chop them.

Photo Credit: Cate Bogue

Heat the oil in a pan over medium heat. Add the pancetta and saute until it starts to turn golden brown, about 4-6 minutes.

Photo Credit: Cate Bogue

Add the onion and saute until tender, about 5-7 minutes.

Photo Credit: Cate Bogue

Add the mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat.

Bring the cream, milk, reserved mushroom water and nutmeg to a simmer and remove from heat.

Photo Credit: Cate Bogue

Pour a bit of the cream over the bottom of an 8x8x2 inch baking pan and layer 1/2 of the sliced potatoes on top followed by half of the pancetta and mushroom mixture and cheese.

Photo Credit: Cate Bogue

Followed with the remaining potatoes, the cream and the remaining pancetta and mushroom mixture and cheese and cover in foil.

Photo Credit: Cate Bogue

Bake in a preheated 350 degrees F oven until fork tender, about 55-60 minutes. Note: At the end of this step you can let the gratin sit at room temperature for up two 2 hours before continuing.
Remove the foil and continue to cook until golden brown on top, about 15 minutes.

Photo Credit: Cate Bogue

BIBB LETTUCE SALAD

(Epicurious)

Photo Credit: Epicurious

I absolutely insist on having something crunchy on my plate at every meal. The thought of just eating mushy food (the creamed spinach and the soft potatoes) just doesn’t agree with me unless there is something there to break up the monotony. I this this simple salad does the trick!

4 heads Bibb lettuce

Kosher salt and freshly ground black pepper

2 TBSP minced shallots

2 TBSP minced chives

1/4 cup Italian parsley leaves

1/4 cup tarragon leaves

1/4 cup chervil leaves

1/2 cup House Vinaigrette (see below)

1 tablespoon plus 1 teaspoon fresh lemon juice

Photo Credit: Cate Bogue

Mix the house vinaigrette with the lemon juice. Plate the lettuce on individual plates. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil on each. Then drizzle with 2 tablespoons of the vinaigrette/lemon mix.

Photo Credit: Cate Bogue

HOUSE VINAIGRETTE
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil

Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.

Photo Credit: Cate Bogue

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

TIRAMISU

(roxanashomebaking.com)

Photo Credit: roxanashomebaking.com

3 egg yolks
1/2 cup sugar
1/3 cup milk
1 pound mascarpone cheese, room temperature
7 oz lady fingers
1 cup cold brewed coffee
cocoa powder
chocolate shaves

Photo Credit: Cate Bogue

Whisk the egg yolks, sugar and milk in a medium saucepan until combined.

Photo Credit: Cate Bogue

Cook over medium heat, whisking all the time, until it reaches boil point. Continue cooking for one more minute.

Photo Credit: Cate Bogue

Leave to cool for about 30 minutes at room temperature followed by 1 hour in the fridge.
Once the egg yolk mixture is cold, whisk in 1 pound of room temperature mascarpone cheese.

Photo Credit: Cate Bogue

Line a 9X5 loaf pan with plastic wrap.
Moving as quick as possible dip one third of the lady fingers in the cold coffee, one at a time, and place them on the bottom of the pan in a single layer. You might need to break a few to fit perfectly into the pan. Spread almost one third of the mascarpone filling over the lady fingers.

Photo Credit: Cate Bogue

Place a second layer of coffee dipped lady fingers and spread some more mascarpone cheese on top.
Dip the remaining lady fingers in coffee and arrange them over the mascarpone cheese.Spread the remaining mascarpone cheese.

Photo Credit: Cate Bogue

Cover with plastic wrap and refrigerate over night. Gently flip the tiramisu onto a serving plate, and sprinkle with cocoa powder and grated chocolate on top.