Tis the season to eat our asses off (or on, for that matter)! This year, I’m excited to be cooking dinner for my family and hosting at my house. I can’t deny, though, that cooking for 6 is making me a bit anxious when I’m so used to cooking for 2. This is the perfect time for my event planning skills to kick in and I’m deep into recipe research, grocery lists, and timelines. Even though I usually cook from my own intuition, I realized I have to rely on some trusted recipes for as foolproof of a plan and meal as possible. And so I present, my Xmas Eve Eve Dinner Menu 2011:
Roast Beef Tenderloin w. Caesar Crust
Bon Appétit December 2011 pg 103 – Recipe
Cider-Brined Roasted Turkey w. Star Anise & Cinnamon
Bon Appétit November 2011 pg 94 – Recipe
Gnocchi Gratin w. Gorgonzola Dolce
Bon Appétit December 2011 pg 92 – Recipe
Brussels Sprouts & Butternut Squash w. Bacon Vinaigrette
Williams-Sonoma Thanksgiving: A Holiday Guide 2010 – Recipe
Glazed Carrots
Williams-Sonoma Thanksgiving: A Holiday Guide 2010 – Recipe
No-Knead Onion Rolls
Real Simple November 2011 pg 250 – Recipe
I put the rest of the fam in charge of booze, hors d’oeuvres, & dessert. I’ll report back once I’ve recovered from the Xmas gluttony.
No Love More Sincere 