Celebrate the Season with a “Stress Free” Menu

Holiday Christmas dinners are an important part of this festive season where family and friends can gather together to rejoice in the celebration. I have chosen a simple but tasty menu for a couple of reasons. As hectic as the season already is, the celery soup can be cooked and refrigerated a day head; the flavor will marry even better over night. Same for the pork roast filled, rolled, and tightened; ready to roast the day-of. I do recommend moving the roast from the refrigerator a half-hour before roasting. As far as wine and food pairings: I like to recommend some grape varietals such as Sauvignon Blanc, Dry Riesling, and Viognier or Pinot Noir or Sangiovese would match very well also.

Cream of Celery Root Soup

Serves 4-6

Ingredients

• 1 Stick Butter (4 Oz) 
• 2 Medium Onions, chopped
• 2 Garlic Cloves, chopped
• 1 large Celery Root, peeled and chopped
• 3 Yukon Gold Potatoes, peeled and chopped
• 3 Bay Leaves
• 1 teaspoon Turmeric
• 2 quarts Chicken Stock
• ¼ cup Heavy Cream 
• ½ Lemon Juice
• Salt, Pepper to taste 
• ¼ cup Pecans, chopped and toasted
• 1 tablespoon Pumpkin Seed Oil

Method

1. Melt the butter in a medium sized soup pot
2. Add chopped garlic and chopped onions; stir for a minute
3. Add celery root, potatoes, and bay leaves. Cover with a lid and braise for about 10 minutes, stirring frequently
4. Add turmeric, stir well 
5. Add chicken stock and heavy cream, stir well
6. Simmer on low heat for about 30 minutes or until vegetables are tender. Set aside to cool down to handle
7. Remove bay leaves and blend remaining in a blender until velvety smooth, adding more chicken stock, if needed
8. Season with lemon juice, salt, and pepper
9. Serve with a drizzle of pumpkin seed oil and toasted chopped pecans

Roasted Pork Loin stuffed with Apple Cranberry Bread Stuffing, 

Roasted Yams 

Serves 6

Ingredients – Pork Loin 

• 1 Pork Loin,  2 ½-3 lbs
• 1 Stick Unsalted Butter (4 Oz)
• 1 Onion, diced
• 2 Apples, cubed
• ½ cup dried Cranberries
• 1 tablespoon Rosemary, chopped
• 2 cups French Bread, cubed
• 3 tablespoons Parsley, chopped
• 2 cups Carrots, chopped
• 2 cups Celery, chopped
• 1 medium Onion, chopped 
• 3 Sprigs Rosemary
• Butcher’s Twine

Method

1. Butterfly the pork loin lengthwise. Place plastic wrap on top and pound evenly to about ¾ of an inch. Season well with salt, pepper and half of the rosemary. Set aside
2. In a heavy skillet, melt the butter, add onions, and cook until soft
3. Add chopped apples, dried cranberries, and other half of the rosemary. Cook until apples are still a little crunchy
4. Add cubed bread, toss gently, set aside to cool
5. Remove plastic wrap from pork loin and top 2/3 of the meat with the apple filling
6. Roll and tighten the roast with butcher’s twine.
7. Place in a roasting pan with carrots, celery, onions, and rosemary sprigs; add 2 cups water and roast at 350°F for about 1 to ½ hours; remove from roasting pan, set aside to rest for about 15 minutes
8. Strain the roasted vegetables and serve the natural juices with the roast   

Ingredients – Roasted Yams

• 4 medium-size Yams, cut in half
• 2 tablespoons Grape Seed Oil
• Coarse Kosher Salt to taste
• 1 cup Greek Yogurt 
• Balsamic Syrup to drizzle

Method

1. Preheat oven to 375°F
2. In a bowl toss the yams in oil and season with salt
3. Roast for about 45 minutes, or until fork tender
4. Remove from pan and drizzle with yogurt and balsamic syrup

Banana-Carrot-Dried Golden Raisin Torte 

Cinnamon Whipped Cream

Ingredients

• 3 large Bananas, very ripe
• 1/3 cup Butter, melted
• 1 teaspoon Baking Soda
• ½ cup Sugar
• 1 large Egg, beaten
• 1 teaspoon Vanilla Extract 
• 1 ½ cup All-Purpose Flour
• 1 Carrot, peeled and grated
• 1/2 cup Golden Raisins 
• 1/4 cup Dried Apricots, chopped
• Pinch of Salt
• 1 ½ cup Heavy Cream
• ½ teaspoon Cinnamon
• 1 tablespoon Sugar 

Method

1. Preheat the oven to 350°F 
2. Spray a square or round baking dish with a non-stick spray
3. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter
4. Mix in baking soda and salt. Stir in the sugar, pinch of salt, beaten egg, and vanilla extract. Fold in the flour
5. Fold in the grated carrots, dried raisins, and chopped dried apricots
6. Pour the batter into baking dish. Bake for 50 minutes at 350°F
7. Remove from oven and let rest for about 15 to 30 minutes on a rack
8. Remove from baking dish and slice
9. In a bowl, whip heavy cream, sugar, and cinnamon until stiff and serve with banana torte. May also be served with ice cream