OH, I'm disappointed there are no new Christmas recipes. I'm guilty myself as I am making that same beef tenderloin I did last year. Came out great. Made it following Peconic's directions. I might make Carol's Santa brownies. I think the kids will enjoy them. Anyone have anything new and exciting? Anon Ellie

While not entirely new, here is the potato dish we're serving with our whole roasted tenderloin.

Potato Gratin with Rosemary Crust

This gratin is awesome with prime rib or beef tenderloin. Rosemary is a bossy herb that can take over a dish, so use it sparingly. We call for only 1 Tbsp. to season the entire gratin.

• Yield: Makes 10 servings
• Total:2 Hours, 20 Minutes
Ingredients
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon freshly ground pepper
• 2 cups (8 oz.) shredded Gruyère cheese, divided
• 1 1/2 pounds Yukon gold potatoes
• 1 1/2 pounds sweet potatoes
• 1 teaspoon kosher salt
• 2/3 cup heavy cream
• 1 garlic clove, minced
• Garnish: fresh rosemary sprigs
Preparation
1. Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
3. Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
4. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
5. Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish, if desired.

I've always wanted to try this one too.

HOLIDAY BREAD PUDDING

4 large eggs
1 Qt. Egg Nog (Low Fat or Regular)
1 16 Oz. loaf Pepperidge Farm Swirl Cinnamon Raisin Bread
½ Cup dried cherries or cranberries
1 tsp. vanilla
1/2 tsp. rum extract

Lightly butter a deep square corningware baking dish
cut bread in 1" squares, leave crust on, set aside 4 slices and remove crust from these
scatter the fried fruit over the cubes
mix eggs, egg nog and vanilla
Ladle 3/4 over bread cubes, topo with 4 bread slices and ladle rest of eggnog mixture over top
Let sit for an hour
bake 55 minutes at 325F (it will be moist, don't let it get dry)
Best if it sets up for a day before serving
warm in nuke or at room temp. or cold to serve...

Optional... pour some rum over, just prior to serving

leagle--I was just thinking about a potato gratin, as I am probably going to make a prime rib for Christmas Eve. That seems like it would make an awfully large gratin though? And I don't quite understand this part of the directions-- " Press on bottom and up sides of a 9-inch springform pan; fold edges under." Fold edges under WHAT?

Carol not sure but think he means if any above the rim fold under so not above the rim and that it is all even.

OK, thanks. That makes sense. I may try that recipe, as I was looking for a gratin recipe. I made one before that was sweet potato and potato, but pretty sure that one did not have a crust on it.

Sounds really good. Want to try this. Does the crust get over done at such a high heat?

This is the first one I have seen with a crust. I am not a huge rosemary fan so may limit it or may try substituting chives or shallots.

I love the smell of rosemary. Have two pots of it growing on my front porch now!!

Here is a one of our favorite recipes for green beans. Not new by any means but what I like it that it can be prepared ahead and reheated right before serving either in oven or microwave. If you don't want to make bundles just crumble the bacon over beans before adding sauce. If you do this method I cook the bacon completely.

Green Bean Bundles

Fresh French style green beans
Bacon
Equal amounts of butter and brown sugar
(Usually do 4 T butter to 4 T of brown sugar to start, but depends how many beans you are doing.)

Snip off stem ends of green beans and clean. Steam until crisp tender and shock in ice water to stop cooking. Cook bacon partially until where still easy to work with and able to wrap around beans without breaking. Wrap around whatever size bundles of beans you want to make. I usually do a 1/2 or 1/3 of a piece of bacon per bundle. Secure with a toothpick if need be place seam side down. Place in a lightly sprayed casserole. Melt butter and brown sugar in microwave. Drizzle over bundles. You can refrigerate until ready to reheat at this time or place in 350 degree oven for 20-30 minutes to finish off bacon and heat through or microwave if you do crumbled version. I have microwaved bundles also but make sure bacon is more done to begin with. Remove toothpicks before serving.

Yes, it does mean to fold any excess crust under, so it's even around the top of the spring-form pan.It doe make lot. I think, depending on how you slice it for serving, that you cold easily get 12-14 slices. You could easily substitute any fresh herbs of yuor choice, but rosemary seems to go especially well with beef and lamb.

Carol, I have a wonderful recipe from Charlie Trotter for Potato Parmesan Pavé

4 Russet Potatoes, peeled and sliced very thinly (use a mandolin if you have one)
2 cups heavy (whipping) cream
1/2 cup freshly grated parmesan cheese (use good quality, it matters here)
Salt, Pepper, freshly grated nutmeg

Generously butter a ceramic casserole. In a large bowl, thoroughly coat potatoes with cream. Place 4 overlapping layers of potatoes in casserole. Sprinkle with salt & pepper and a little grated nutmeg. Sprinkle with half of the cheese. Layer remaining potatoes in casserole. Ladle in most of cream remaining in bowl; potatoes should not be swimming though. Sprinkle with Salt & Pepper & Nutmeg. Top with remaining cheese. Bake at 350 degrees for 1 1/2 hours. Makes 8 servings.

Wow, sounds great! And quite a bit smaller than Leagle's dish! I still may make Leagle's dish, but just make about half the amount..

In truth, my family of 6 devours the whole thing! We had our immediate family dinner last night and served this with the prime rib.

Kathleen or anyone else--if you're on this afternoon, I think I'm going to make this for dinner, but possibly substitute some gruyere for part of the parmesan. Does that seem like a good idea or no?

I wouldn't decrease the Parmesan much, as it has such a good flavor and saltiness. I think you could add up to a 1/2 cup of gruyere with no problem.

I would not substitute the parmesan cheese at all. She even noted to use good quality as it matters (not the canned stuff). Unless you don't like parmesan that could be a reason I guess but the parmesan will make the recipe. Enjoy and have a Merry Christmas! <img src="http://www.traveltalkonline.com/forums/images/graemlins/xmas032.gif" alt="" />

OK, forgot to check back here. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> I didn't substitute out any cheese, but used all parmesan (no canned stuff!!). It was very good, but too salty, as I didn't ramp down enough on the added salt. Very rich.. Wouldn't be my regular scalloped type potatoes. Except for special occasions, I might do half heavy cream and half milk or something..

Sorry I didn't check in for awhile. Carol, yes this is a very rich holiday recipe that I only make once a year. Not sure why it was so salty for you. Glad you tried it!

It was too salty because of the added salt I put on it. I salted it like I do my normal scalloped potatoes, which don't have all that cheese on them. My fault. It was very easy to do and the richness for a one time a year deal was fine. I was happy with the portion size though, as we did have some leftovers, but not a huge amount. We were only three people, so I was concerned with lots of leftovers.

Always on the hunt for new appetizer recipes... Any new ones to share?

We're going to a party in a couple of weeks and I've been thinking about what to take as well. At the moment I'm toying with the idea of buying those frozen filo dough cups and making chicken salad with onion, celery, almonds and raisins adding a touch of curry powder, filling the cups with the salad and topping them with a few snipped chives. Maybe I'll add some dried cranberries instead of the raisins.

Anyone have a really good RUM BALL RECIPE that you'd care to share????

~map~

Hi mappie!! Merry Christmas!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/xmas032.gif" alt="" />

Not rum balls, but just saw this cute recipe today online.


1 Pkg J. Higgs® Unsalted Buttery Rounds Snackers
1 Jar Panner Creamy Peanut Butter
2 Pkgs Ginger Evans® Semi Sweet Chocolate Chips
2 Pkgs Vanilla Almond Bark
1 Pkg J. Higgs® Pretzels Mini Twist
1 Pkg Red Cinnamon Candy

Directions

Spread 1 snack cracker with about ½ to 1 tablespoon of peanut butter. Top with another cracker to create a sandwich. Repeat, until you’ve created as many sandwiches as you’d like. Melt the chocolate chips (or almond bark or other dipping chocolate) in the microwave on half power for 20 second intervals, stirring each time until chocolate is smooth. Dip each sandwich completely in chocolate and place on wax paper. While the chocolate is still wet, turn the cookie into a reindeer! Place one cinnamon candy in the middle of the cookie to create the reindeer nose, and place two pretzel twists as antlers on the top left and top right of the cookie. (If the antlers won’t stay on the front of the cookie, place them on the back or tuck them into the sandwich.)

Also not rum balls, but Caribbean Scout's santa hat brownies are da bomb!

love the santa hat! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

We already have made plans to make the santa hats for Christmas this year and give them to some friends. They are so cute!!

I may have already shared this here, but if not:

Stuff a date with feta cheese and wrap with pancetta. Broil until the pancetta is crispy. Very simple, but so delicious!