The Ultimate Holiday Feast

Every holiday season families come together from near and far. We gather around the table to enjoy a meal with our loved ones, make memories and reminisce about days gone by.

Coming up with an interesting and delicious menu can be stressful and time consuming. Elderwood Dining Services Director Daryl Cronk is helping alleviate some of that stress by sharing his signature recipes for a holiday feast that’s sure to delight.

Main Dishes

Prime Rib with Rosemary Au Jus

Beef rib eye roast (trussed) – 5 pounds (5-7 people)
Salt and pepper – generous amount on the outside
Vegetable oil – 3 tablespoons

Mirepoix

3 medium yellow onions – chopped
3 ribs celery – chopped
3 garden carrots – chopped

Cooking Instructions

1. Preheat the oven to 375 degrees.
2. Place the mirepoix in the roasting pan.
3. Place the Rib on the mirepoix and season with salt and pepper
4. Let it roast for about 1 ½ hours and check the internal temperature. It will probably need more time to roast but this will help you gauge your timing.
5. As you check the temperature add 2 cups of beef stock to the roasting pan. This will create a delicious au jus.
6. Pull the roast from the oven when it reaches 125-130 degrees internal temp. Remove the roast from the pan and cover with foil. Rest the roast for about 15 minutes
7. Strain the liquid in the pan and hold (this will be the au jus). Take a generous sprig of fresh (not dried) rosemary and place it into the warm drippings. Let it steep while the roast is resting.
8. Slice into steaks, serve with the au jus and enjoy!

Dijon and Port Crusted Rack of Lamb with Fig and Mint Gastrique

Lamb rack – frenched (you can purchase it frenched from the butcher)
Dijon mustard – ½ cup
Port wine – ½ cup
Panko (unseasoned) – 1 cup
Salt and pepper – gently seasoned

Cooking Instructions

1. Preheat the oven to 375 degrees. Have a large sauté pan ready on the stove top.
2. Season the rack with salt and pepper
3. Whisk the port wine and dijon together.
4. Coat the loin part of the rack with the mixture (DO NOT coat the bones).
5. Press the panko on the port dijon making a coating.
6. Heat the sauté pan with a small amount of cooking oil. Sear the outside coating until golden brown and place onto a baking sheet.
7. Place the rack of lamb into the oven and roast for about 20-25 minutes. Remove and rest for 5 minutes. This will give you a beautiful medium rare lamb rack.

Fig and Mint Gastrique

Dried kalamata figs – 2 cups (small dice)
Apple juice – 1 cup
Sugar – 1 tablespoon
Balsamic vinegar – 1 tablespoon
Fresh mint sprigs – 2 tablespoon (chopped fine)

Cooking Instructions

1. In a small saucepan add the figs and apple juice and bring to a simmer.
2. Add the sugar and vinegar.
3. Reduce the liquid by half and remove from the heat.
4. Pour mixture into a bowl and let rest (it will look a little watery)
5. After about 5 minutes give the mixture a stir and you will notice it got thicker (like honey consistency)
6. Add the chopped fresh mint and stir.

*** Slice the Rack of Lamb into portions. Top each piece with a dollop of Fig and Mint Gastrique. Serve and enjoy ***

Side Dishes

Thyme & Garlic Roasted Reds

Red bliss potatoes – 2 pounds (quartered)
Olive oil – 3 tablespoons
Paprika – 2 teaspoons
Fresh garlic – 2 tablespoons (minced)
Kosher salt – 2 tablespoons
Black pepper – 1 tablespoon
Fresh thyme – 4 tablespoons (picked and chopped)

Cooking Instructions

1. Preheat oven to 375 degrees.
2. Toss all ingredients together except the fresh thyme.
3. Lay evenly on a sheet pan and roast for 45 minutes.
4. Toss the potatoes with fresh thyme and serve.

Harit Coverts with Feta and Prosciutto

Harit coverts (French green beans) – 1 pound (cleaned and trimmed)
Salt and pepper – gently seasoned
Feta cheese – ¼ pound
Prosciutto – ¼ pound (paper thin slices)

Cooking Instructions

1. Blanch the green beans until bright green color and shock them in ice water bath.
2. Preheat oven to 375 degrees.
3. Take the cooled green beans and toss with salt and pepper.
4. Make a bundle of green beans (about 5-6) and put a small slice of feta on top of the bundle.
5. Wrap the bundle with prosciutto.
6. Repeat the steps until the green beans are gone.
7. Bake for 15-20 minutes.
8. Serve and enjoy!