Christmas Dinner 2009

Tritip Roast (Morton's premarinated, from Costco~no recipe necessary)

Herb Roasted Potatoes

Gravy

Cauliflower Gratin

Lemon Butter Green Beans

Rolls with Butter

Poinsettia Cocktails (equal parts cranberry/pomegranate juice & champagne, with a splash of triple sec)

Peppermint Cheesecake

Peppermint Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225966

• CRUST:
• 2 cups Oreo cookie crumbs
• 2 tablespoons melted butter
• Cooking spray
• 
  FILLING:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs
• 4 crushed candy canes
• 1 cup Oreo cookie crumbs

Good with hot fudge sauce & additional candy cane crumbs on top

Preparation

Preheat oven to 300°.

To prepare the crust, combine the ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake for 8 minutes at 300 degrees.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped candy and cookies.

Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Serve topped with hot fudge sauce and candy cane crumbs as desired.

Cauliflower Gratin

http://www.foodnetwork.com/recipes/bobby-flay/cauliflower-goat-cheese-gratin-recipe/index.html

• 1 head cauliflower, cut into florets
• 3/4 heavy cream
• 1/2 pound Monterey Jack cheese, coarsely grated
• 2 cups grated Parmesan
• 1 cup bread crumbs
• 8 ounces feta or goat cheese, cut into small pieces
• Salt and freshly ground pepper

Directions

Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and monterey jack & feta cheeses in a medium casserole dish. Season with salt and pepper. Roast for 30 minutes. Remove from the oven & sprinkle with parmesan & bread crumbs. Bake an additional 15 minutes until browned.

Lemon Butter Green Beans

http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-butter-green-beans-with-pine-nuts-recipe/index.html

• 1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
• 1 tablespoon unsalted butter
• 2 minced garlic cloves
• 1 tablespoon pine nuts
• 1 teaspoon fresh lemon juice
• Pinch salt
• Pinch freshly ground black pepper

Directions

Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Herb Roasted Potatoes

1 pound small, peeled potatoes (halved if large)

olive oil

sprinkle of garlic salt and pepper

sprinkle of dried thyme

Toss all together, then roast on a baking sheet for 45 minutes at 375 degrees, turning occasionally.