Temptation Thursday

Hello and Welcome!

Today I am going to tempt you with the menu I have settled on for Christmas!
I will be having sixteen guests over for dinner Christmas, so I needed a menu
that was not only delicious, but simple!


May Peace be your gift at Christmas and your blessing all year through!
-Author Unknown



Roast Beef Tenderloin in Red Wine Sauce

Serves: 8

*1 Trimmed & Tied Beef Tenderloin (about 4 lbs)
*2 Tbsp Basting Oil
*4 Tbsp mince garlic
* salt and pepper (to taste)
*1 Cup red wine
*2 Cartons (11 oz each) Beef Culinary Gravy

You'll Need: Small Open Roaster
Preheat oven to 450 degrees

1. Place meat in roasting pan; rub with basting oil, garlic, and salt and pepper.
2. Sear on center rack of oven 15 min; reduce heat to 350 degrees.
3. Roast meat about 15 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
4. Transfer meat to clean platter; let rest 10-20 min.
5. Place pan on stove-top on MEDIUM-HIGH; add red wine, stirring to loosen browned bits from bottom of pan. Reduce liquid by half, 6-7 min. Add gravy; cook, stirring, until warmed through.
6. Slice meat into 1/2 inch thick slices and arrange neatly on plates, top with wine sauce.


Perhaps the best Yuletide decoration is being wreathed in smiles.
-Author Unknown



Mushroom Risotto

Serves: 8

*2 cartons (32 oz each) Beef Culinary Stock
*3 pkgs (4 oz each) Gourmet Blend Mushrooms
*3 Tbsp Basting Oil
*4 Tbsp Pure Olive Oil
*1 cup sweet onion, diced (1 cup)
*3 cloves Garlic, minced
*2 cups Arborio Rice
*1 cup dry white wine
*2 Tbsp Butter
* Salt and pepper
*4 Tbsp (1/4 cup) Shredded Parmigiano-Reggiano
*4 Tbsp (1/4 cup) Chives, minced


You'll Need: Baking sheet, braising pan
Preheat oven to 450 degrees

1. Heat stock in saucepan on medium-low; reduce to low. Simmer as you proceed with recipe.
2. Toss mushrooms with basting oil; arrange in single layer on baking sheet. Roast 20 min; remove from oven. Set aside.
3. While mushrooms are roasting, heat olive oil in braising pan on medium. Add onion and garlic, cook 5 min.
4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladle of stock for adjusting consistency of dish immediately prior to serving.)
7. Add remaining stock, one ladle at a time, stirring constantly, about 30 min. Add next ladle only after almost all liquid is absorbed (you may not use all the stock).
8. Add roasted mushrooms to pan with last ladle of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.
9. Add butter; turn off heat. Stir; season to taste with salt and pepper. Sprinkle with cheese; garnish with chives.




Cider-Glazed Carrots with Pumpkin Seeds

Serves: 8

*2 lbs Organic Carrots, trimmed, peeled
*2 Tbsp Basting Oil
*2 cups Apple Cider
*1 Tbsp Clover Honey
*1 Tbsp Lemon-Dill Finishing Butter
*Salt and pepper to taste
*2 Tbsp organic pumpkin seeds

Preheat oven to 450 degrees.

1. Cut carrots on bias. Place in bowl; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet.
2. Roast carrots for 20 min, until tender. Remove from oven; set aside.
3. Make the glaze while carrots roast: Add cider and honey to large skillet on medium-high. Stir to blend; bring to a boil.
4. Cook, stirring about 10 min, until liquid is a syrupy consistency and mixture has reduced by about half.
5. Remove from heat. Add lemon-dill butter; stir to melt and blend.
6. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.


Christmas is not as much about opening our presents as opening our hearts.
-Janice Maeditere


Until tomorrow: Go Ahead & Indulge!