Elegant Holiday Entrees

If you’re in the rut of serving Mr. Turkey for your holiday entrees every year, maybe this is the year to branch out and try something new. Beef? Lamb? Pork? Vegetarian? Take a look at these choices and see if one of them will please your family this Christmas.

 

Spicy Fruit-stuffed Pork Loin with Roasted Pears and Onions

This beautiful dish begins with a four pound boneless pork loin and is sweetened up with dried fruit, honey and a glaze of pear preserves. The recipe calls for Sechel pears, but Bartletts may be substituted. The pears and Cipollini onions are cooked separately and placed around the pork loin to roast.

 

Honey Bourbon Glazed Ham

Start with a nine pound fully cooked bone in ham. Baste with a glaze which includes brown sugar, honey, molasses, Creole mustard and half a cup of bourbon. Slow cook and baste often. Easy and delicious.

 

Prime Rib and Oven-roasted Potatoes with bay leaves and sage.

This tasty dish is made with a seven pound roast. The day before roasting, it is rubbed with an olive oil, sage, bay leaves, salt and orange zest mixture and then refrigerated overnight. The potatoes are parboiled before roasting with the meat.

 

Herb and Citrus Roast Leg of Lamb

This dish is also rubbed and refrigerated overnight before roasting. The orange and lemon add zest to the spicy ingredients. This is a quick and easy recipe, and it has a wonderful taste.

 

Spinach and Gruyere Souffle

For a lovely meatless meal try a soufflé. The secrets to a wonderful soufflé are folding the eggwhites in at the last second and not opening the oven door for the first twenty-five minutes of baking. Ingredients include fresh spinach, grated fresh gruyere, breadcrumbs and two eggs plus two more eggwhites. The ingredients are pureed in a food processor.