In the kitchen with Vera: Christmas dinner

Merry Christmas!

This week I am enjoying some of my all-time favorite Holiday recipes and I hope you will join me Thursday on WJBF at 12:30 p.m. Not home at that time…set your GUIDE to record it to watch over the weekend!

First up, my husband’s congealed cranberry salad. In the new book, this is called Jones’ Cranberry Salad and you will want to make it all year round. TIP – Buy cranberries while they are in season and put in the freezer to make this for Easter to go with Ham.

For the entree, I know people get nervous about Tenderloin, especially when the price has gotten out of control. However, if Beef Tenderloin is generally on your menu during the holidays, try this recipe from Come To The Table. This is another great local cookbook with lots of great Southern recipes but this one in particular is my go-to favorite for tenderloin. For the show I call the recipe, “No Fail” and that’s really the truth!

Another new recipe that will be in our next book is the Broccoli and Cauliflower Gratin. The sauce for this dish is so delicious and you may want to whip that up sometime just to use as a garnish for other vegetables.  

Finally, a treat from my days at the Phi Mu House in Athens (if the walls could talk!!). This Wassail recipe is wonderful and will keep in the refrigerator for weeks.  I have some really fond memories of the elaborate Christmas party we had in that historic house right before we all left for Christmas break.

Finally, our partner, Hester & Cook, really stepped up our Christmas table and we had so much fun creating this one step at a time.  Tune in to see how a wooden table in my kitchen turned into a Christmas Wonderland!  There’s still time to get this gorgeous decor for Christmas so check it out.  Locally, Charleston Street in beautiful Surrey Center carries their line of products so pop in there and take a look!!

No Fail Beel Tenderloin

Ingredients
¼ cup Lawry’s Seasoned Salt

2 tablespoons soy sauce

2 tablespoons lemon pepper

6 pounds beef tenderloin, trimmed

1. In a small bowl make a paste of the seasoned salt, soy sauce, and lemon pepper. Rub the paste over the tenderloin, coating all sides. Let sit at room temperature for 1 hour.
2. Preheat the broiler.
3. Place the meat on a rack in the broiler pan and broil until golden brown, about 8 minutes
4. Turn the meat over and broil until the other side is golden brown, about 8 minutes.
5. Remove the meat from the oven and reduce the oven temperature to 350 degrees
6. Sprinkle the meat with a little more soy sauce and seasoned salt and insert a meat thermometer into the thickest part.
7. Roast the meat until the thermometer registers 120 degrees for medium rare. Let sit for 10 minutes before carving.

Broccoli and Cauliflower Gratin

This dish comes together quickly which is great for Christmas dinner as there is always so much going on. The dijon mustard adds a great tang while the red pepper adds just the slightest kick of heat. This is a great dish for everyone to enjoy!

Prep Time: 15 minutes

Cook Time: 35 to 40 minutes

Yield: Approximately 4 to 6 servings

Ingredients:

1 ½ pounds broccoli florets

1 ½ pounds cauliflower florets

Kosher salt, to taste

Freshly ground black pepper, to taste

2 ¼ cups mayonnaise

2 cups grated cheddar cheese

6 green onions, diced

3 tablespoons dijon mustard

¼ teaspoon ground red pepper

4 tablespoons Italian bread crumbs, plus more for topping

Directions:

1. Steam the broccoli and cauliflower florets until crisp tender. Drain well.
2. Prepare a large casserole dish with cooking spray and preheat the oven to 350°F.
3. Arrange the steamed florets into the prepared casserole dish and salt and pepper to taste.
4. In a medium, mixing bowl, stir together the mayonnaise, cheese, green onions, mustard, ground red pepper, and breadcrumbs.
5. Spoon the mayonnaise mixture over the florets. Sprinkle with additional breadcrumbs over the top.
6. Bake, covered with foil,  for 20 minutes. Remove foil and bake and additional 10 minutes to brown the breadcrumbs.  Serve warm.

Jones Cranberry Salad

A perfect side dish that is almost dessert-like! Using lemon Jell-O® helps cut through some of the sweetness of the orange-cranberry mixture. Make sure to plan ahead and prepare this early.

Prep Time: 30 minutes

Chill Time: 1 hour plus time overnight to fully set

Yield: Makes approximately 10 servings

Ingredients:

1 pound fresh cranberries

2 navel oranges, peeled and segmented (save a few of the rind pieces from 1 orange)

1 cup granulated sugar

1 cup chopped celery

1 cup chopped pecans

1 (6-ounce) box Lemon Jell-O® mix

3 cups water (2 cups hot and 1 cup cold)

Directions:

1. Pulse the cranberries, orange segments, along with the rind pieces in a food processor until finely chopped.
2. Pour the cranberry mixture into a medium bowl and stir in the granulated sugar. Let sit at room temperature for 1 hour.
3. After 1 hour, add in celery and pecans. Stir the hot water into the Jell-O® to dissolve. Add in the cold water and mix well. Add the dissolved Jell-O® to the cranberry mixture and stir to combine.
4. Pour into a 9×9-inch casserole dish, cover, and refrigerate until set, preferably overnight.

Phi Mu Wassail

Ingredients

1 gallon cider

1 cup cranberry juice

1 large can (#5) pineapple juice

1 large can (#5) apricot nectar

1 box stick cinnamon

1 tablespoon whole cloves

1 cup sugar

½ cup lemon juice

Simmer 1 hour. Add rum flavoring or, if you wish, real rum or brandy at the last. Float small baked apples on top of wassail in the punch bowl. Serve warm.