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Perfectly Roasted Beef Tenderloin

Beef tenderloin is a luxurious cut of meat that requires just a few key ingredients for a perfect roast: a whole beef tenderloin (aim for the chateaubriand – a fancy name for the fatter end of the loin), salt, freshly ground black pepper, avocado oil for searing, and unsalted butter mixed with garlic and herbs for added flavor.

To prepare, it’s best to let the tenderloin come to room temperature. When roasting, keep an eye on the temperature until it reaches your desired doneness, and then let it rest for at least 10 minutes before slicing to ensure juicy perfection!

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Beef Tenderloin

Yields 8-10 servings

Click here for printable version

Ingredients:

  • 4-5 pounds whole beef tenderloin, trimmed and tied
  • 1/4 cup olive oil
  • Coarse salt
  • Freshly ground black pepper
  • A few springs of rosemary, thyme (optional)

Instructions:

  • Let the loin rest on the counter for 1-2 hours, uncovered.
  • Preheat oven to 450 degrees.
  • Rub the meat all over with olive oil and then generously with salt and pepper, to taste.
  • Spread herb sprigs in center of roasting pan or baking sheet and place loin directly on top.
  • Roast the loin for 15 minutes, then — without opening the oven door — turn the heat down to 325 degrees.
  • Wait 20 minutes and then check temperature. Check for desired doneness every 5-10 minutes.
  • Once at desired temperature, let rest for at least 10 minutes before slicing.

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Carrot soufflé

Carrot soufflé is a delightful dish made with carrots, milk, onion, sugar, butter, eggs, and a hint of cinnamon for added flavor. We then boil the carrots, blend with ingredients, and then bake until the dish is golden brown and set. For added texture and depth of flavor, consider sprinkling pecans on top, as well. Enjoy!

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Carrot Soufflé

Yields 6 servings

Click here for printable version

Ingredients:

  • 2 cups cooked and pureed carrots
  • 2 Tbsp minced onion
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup milk
  • 3 eggs
  • 1/4 cup chopped pecans (optional)

Instructions:

  • Preheat oven to 350 degrees.
  • Beat all ingredients till smooth. Pour into 2-quart, lightly buttered casserole dish.
  • Bake, uncovered, for 45 minutes to an hour until center is firm to touch.
  • If adding pecans, take out dish at 35 minutes, top dish with pecans, and then put back in oven. Check for doneness every 5 to 10 minutes.
  • Pro note: Carrots may be cooked and pureed hours ahead of time. Just add 2 tsp lemon juice and cover puree tightly until ready to combine rest of ingredients.

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Horseradish sauce

Horseradish sauce is a simple yet zesty condiment made from sour cream, prepared horseradish, mayonnaise, and a splash of vinegar, all seasoned with salt and pepper to taste. It’s easy to prepare, just be sure to let it chill for a bit to allow the flavors to meld. And voilà, a perfect companion for your beef dishes!

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Horseradish Sauce

Yields 3/4 cup, enough for 8-12 servings

Click here for printable version

Ingredients:

  • 1/2 cup sour cream
  • 2 Tbsp prepared horseradish, drained
  • 2 Tbsp mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp chives, finely chopped (optional)

Instructions:

  • In a small mixing bowl, stir all of the ingredients together. Refrigerate for up to 2 weeks, or serve after 2 hour of chilling. Before presenting, garnish with chives.
  • Note: If you enjoy more flavor, add more prepared horseradish to taste.

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Holiday Krispie Wreath

Holiday krispie wreaths are a festive and fun dessert that can be easily customized for the season, like adding red and green M&Ms or using colored sprinkles to whatever suits you and your family’s tastebuds. You can easily shape this mixture into anything, including a star, a tree, or even just rolled into bite-sized balls.

No matter what you choose, these treats offer a delightful combination of gooey marshmallows and crispy, crunchy cereal, making them a favorite among children and adults alike.

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Holiday Krispie Wreath

Yields 12 servings

Click here for printable version

Ingredients:

  • 1/2 cup butter
  • 1 (10 oz) package marshmallows
  • 1 tsp green food coloring, or as desired
  • 3 cups cornflakes
  • 3 cups rice puffs
  • Candies, for decorating

Instructions:

  • In a large saucepan or Dutch oven over low heat, melt the butter. Add the marshmallows and cook, stirring constantly, until the mixture is melted and syrupy. Remove from the heat.
  • Stir in food coloring. Add additional food coloring as desired. Add the cornflakes and rice puffs; stir until well coated.
  • Rub a small amount of butter between your hands to avoid sticking. Lay out a large platter and tip over the pan so all the contents come out. Quickly, shape the mixture into a large wreath. Garnish with candies (e.g., cinnamon dots, gum drops, mini marshmallows, M&Ms, sprinkles). Allow to cool completely before storing.
  • Tip: For individual portions, you can make 12 mini wreaths. When storing smaller wreaths, separate layers of wreaths with parchment paper to avoid sticking.

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Baked Brie with Cranberry Compote

Baked brie is a sumptuous appetizer made with a wheel of creamy brie cheese, often wrapped in flaky puff pastry and topped with delightful ingredients like sugar, nuts, or fruit preserves.

In this version, adapted from Half Baked Harvest’s Pastry Wrapped Cranberry Baked Brie, we make a fresh cranberry compote with notes of all our favorite holiday scents, making it versatile for any festive occasion.

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Baked Brie with Cranberry Compote

Yields 8 servings

Click here for printable version

Ingredients:

Cranberry Compote:

  • 1/4 teaspoon cinnamon
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch sea salt

Brie:

  • 1 sheet frozen puff pastry, thawed
  • 1 8-12 ounce wheel of brie cheese
  • 2/3 cup chopped pecans or walnuts
  • 1 egg, beaten
  • coarse sugar, for sprinkling

Instructions:

  • To make the cranberry compote: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.
  • Then, preheat the oven to 425° F.
  • Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove the rind from the top of the brie (leave sides and bottom rind).
  • Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
  • Bake for 20-25 minutes or until the pastry is deep golden brown. Serve with crackers or a sliced baguette.

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Classic Cheesecloth Turkey

Lisa follows this beautiful bird up with her extraordinary pumpkin pie cheesecake. Scroll down for instructions and enjoy 🙂

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Lisa’s Classic Cheesecloth Turkey

Ingredients

  • 1 turkey (14 to 16 pounds)
  • 1/2 cup butter, softened
  • 3 tablespoons minced fresh thyme
  • 3 tablespoons minced fresh sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 celery ribs, quartered
  • 1 medium onion, chopped
  • 1 medium carrot, quartered
  • 1 cup butter, cubed
  • 2 cups white wine

Gravy

  • 2 to 3 cups chicken broth
  • 5 tablespoons all-purpose flour

Instructions

  • Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In a small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot.
  • In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times.
  • Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.
  • In a saucepan, melt a few tablespoons butter and add flour to make a roux. Cook for one minute and add broth all at once whisking until incorporated. Simmer for five minutes stirring constantly until thickened. Use this as your gravy.

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The Ultimate Cocktail Cookie

“The cookies are essentially a shortbread batter elevated with sweet and savory ingredients that produce the most tantalizing bouchée which, after just one bite will transport you to a state of food nirvana.”

But never satisfied to leave well enough alone, Lisa was curious what would happen if she adapted the recipe to include apricots to the savory recipe and add a whole egg instead of egg yolks to plump up the cookie and bind it better when baked through.

Turns out she was right on all counts. This sweet and savory version will add a patina of sophistication to your next cocktail party.

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The Ultimate Cocktail Cookie

Yields 3 dozen cookies

Click here for printable version

Ingredients:

  • 1/2 cup whole almonds
  • 1/2 cup whole dried apricots, softened in boiling water for ten minutes and then chopped
  • 1/3 cup sugar
  • 2 tablespoons finely chopped rosemary
  • 2 cups all-purpose flour (additional flour for rolling and cutting)
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter, diced
  • 1 egg

Instructions:

  • Preheat the oven to 350°.
  • Add the whole almonds to a food processor and pulse to the consistency of grainy flour. Add the rosemary and sugar and pulse until completely combined. Now add the chopped apricots and pulse until they are well integrated. Add the flour and pulse into a fine grainy mixture.
  • Now add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until large clumps of dough form.
  • Flour your work surface. Transfer the dough and press into a disc. Lightly flour the disc and with a rolling pin very gently roll into a larger circle until the dough is 1/2″ thick.
  • Line a cookie sheet with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on the prepared baking sheet.
  • Bake the cookies for about 20 minutes, until lightly golden; you may need to spin the sheet half way through if your oven cooks unevenly. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

Pro tip: Want to make this ahead?

The rolled-out cookie dough can be wrapped in plastic and kept frozen for 2 weeks. Then bake cookies as instructed above.

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