Last year we embarked on a new tradition in our family by having our first pot luck Christmas dinner. Now that my little man is mobile and my little nephew will be celebrating his first Christmas it is even more important for us to keep things simple.

The only wrench in our plan is that this year is my wife’s year to work Christmas. Since she won’t be able to partake in the feast I wanted to do have a nice sit down dinner the weekend before. As I researched menu ideas by watching some Food Network the idea of a Beef Wellington intrigued me, but the thought of spending over a hundred bucks on just the meat to feed eight people annoyed me.

Fortunately, as I turned to the internet to find more inspiration, I came across Alton Brown’s Pork Wellington recipe. The timing couldn’t have been better and at a third of the price of beef tenderloin, it would be much easier on the holiday budget.

Since this was the first time I’ve ever attempted something like this I played it pretty close to the vest in terms of following the recipe. The only addition I made was some dried apricots to go with the apples. Conversely, the only thing I eliminated was the salt that was called for when making the prosciutto wrap for the tenderloin.

I’m happy to report that the dry run went about as good as it could have gone. The final product was amazing and I’ve got a great deal of confidence heading into the big meal.

The only thing I plan on changing is adding a roasted garlic duxelle to the mix in between the prosciutto and tenderloin. While a duxelle is traditionally made with mushrooms, no one here really cares for them. So, I will be making a duxelle-like mixture with roasted garlic, red onions and pancetta instead.

hardware

• roasting pan
• cutting board, knife
• rolling pin
• measuring cups and spoons
• pastry brush
• parchment paper

software

• 1 large egg
• 1 tablespoon water
• 1 ounce dried apple rings, finely diced
• 1 ounce dried apricots, finely diced
• 1 1-1 1/2 pound whole pork tenderloin
• 1/2 pound thinly sliced prosciutto
• fresh ground black pepper
• 1 teaspoon chopped fresh thyme
• all purpose flour
• 1 sheet puff pastry, thawed

assemblage

• preheat oven to 400 degrees
• whisk egg and water together in a bowl and set aside
• trim the pork tenderloin of any excess fat or silver skin, then (if the tenderloin came in one solid piece) use a knife and halve it
• lay one sheet of parchment paper on the counter and arrange the prosciutto in overlapping layers
• place a second sheet of parchment paper overtop the prosciutto and roll over it a few times with the rolling pin to help the it stick together into a solid sheet
• remove the second layer of parchment paper, then sprinkle the sheet of prosciutto with the black pepper and thyme
• set the tenderloin in the middle of the prosciutto (you want the thickest ends of the tenderloin at either end, so reverse the other half of the tenderloin so that it makes a more uniform piece of meat), then spread the apples and apricots in between the two pieces

• push them back together keeping the fruit mixture in place, then using the parchment paper roll it up so the prosciutto completely wraps around the tenderloin

• sprinkle some flour on the counter, or cutting board, and using the rolling pin roll out the puff pastry to a dimension that will enable you to wrap the tenderloin completely
• place the prosciutto wrapped tenderloin in the center of the puff pastry, fold one end of the puff pastry over the tenderloin, then roll to completely enclose

• brush the edges of the puff pastry and pinch the edges closed
• put the thickest side of the puff pastry wrapped tenderloin down in the roasting pan (a good idea would be put the roasting pan in the oven while it is preheating to help develop the crust on the underside of the tenderloin)
• brush the entire puff pastry with the egg wash and bake for 25 to 30 minutes, or until the tenderloin reaches an internal temperature of 140 degrees

• remove the tenderloin from the oven and transfer to a cooling rack, allow to rest for 10 to 15 minutes before slicing

presentation

Since this was just a dry run of Christmas dinner, and I was more concerned with getting the Wellington part right, I didn’t put a great deal of thought into the sides. I did some simple roasted potatoes with parsley, rosemary, thyme and toasted cracked fennel seed and then dressed some baby spinach in lemon, sea salt and olive oil.

In our household baking is not my purview. It’s not that I’m not capable of it, but rather that my wife really enjoys it. From time to time I’ll help with measuring out ingredients and whatnot while she assembles and does the hard work.

When it came time to choose the dessert portion of our holiday meal we had considered going with the old standby of apple pie. I don’t like pumpkin pie and as much as I love pecan pie the standard configuration would surely wreak havoc on my blood sugar.

However, a friend of ours came over for dinner one night before Thanksgiving and told us about this recipe she found on Whole Foods Market’s website for a chocolate pecan pie that didn’t use a lot of sugar. Intrigued, we looked up the recipe and determined that it was certainly a solid option to do something new for Thanksgiving.

We made a few modifications to the recipe in that we used a mix of baking chocolate and semi-sweet chocolate. Also, we substituted brown sugar for agave nectar, which has been a great find considering my lingering sweet tooth despite my diabetes diagnosis.

For the first run at a recipe the results were great and we will surely be making this again.

chocolate pecan pie

adapted from this Whole Foods Market recipe

hardware

9 in pie pan
large and medium mixing bowls
whisk and spatula
parchment paper or aluminum foil
pie weights or a package of dry beans

software

1 (9-inch) unbaked pie crust
4 squares (or 4 ounces) baking chocolate
4 squares (or 4 ounces) semi-sweet chocolate
3 tablespoons butter
1/4 cup+ 1 tablespoon agave nectar*
2 eggs
1/2 cup evaporated milk
1 teaspoon pure vanilla extract
1 1/3 cups chopped pecans

* you can use 1/2 cup lightly packed brown sugar as the original recipe called for instead

assemblage

• preheat oven to 350 degrees
• line pan with pie crust, then cover with parchment paper or aluminum foil and fill with pie weights or dried beans
• bake pie crust for 10-12 minutes, then remove from oven and allow to cool
• reduce oven temperature to 325 degrees
• melt the chocolate and butter in medium mixing bowl
• combine agave nectar, eggs, vanilla and pecans in large mixing bowl
• stir chocolate mixture into large mixing bowl, then pour into pre-baked pie crust
• bake until set in the middle, approximately 50 to 60 minutes
• be sure to check on the pie as it bakes and cover the crust with foil or pie shield to prevent burning

presentation

When it came time to serve the pie we decorated the edges of the pie with some piped on homemade whipped cream. Then, we served our pie up with a scoop of vanilla ice cream

Continuing with the rewind, today I’m presenting a few basic recipes for the sides and sauces that I served on Thanksgiving. The pearl onion and cranberry sauce takes the place of a traditional gravy. I tried it for the first time about three years ago and it has since become a requested item. All of the other items are my takes on otherwise standard dinner staples of which I’ve grown quite fond.

pearl onion & cranberry sauce

courtesy of Charlotte Magazine

• 2 tablespoons flour
• 1 ½ c. dried cranberries
• 2 c. peeled pearl onions
• 5 slices bacon (or pancetta)
• 1 c. dry sherry
• 1 c. chicken stock

1. Render bacon with pearl onions for 8-10 minutes
2. Add flour, stir to create a roux
3. Add sherry and chicken stock
4. Add cranberries
5. Simmer on low for 15-20 minutes

grand mariner scented orange cranberry sauce

• 1 cup water
• 1 cup granulated sugar
• 1 12oz package cranberries
• zest and juice of one orange
• pulp of one vanilla bean or 1 teaspoon extract
• nutmeg, to taste
• cinnamon, to taste
• pinch, kosher salt
• 1 shot Grand Mariner liqueur

1. Combine the water and sugar in a medium saucepan and bring to a boil
2. Rinse the cranberries and sift through them to make sure they are all good
3. When the sugar has completely dissolved in the water add the cranberries
4. Return to a boil, then reduce to medium heat and cook for 10 to 12 minutes, or until the cranberries burst
5. Add the orange juice and zest, vanilla bean pulp (or extract), nutmeg, cinnamon, salt and shot of Grand Mariner
6. Cook for three to five minutes on low, then remove from the heat
7. Put the cranberry sauce in a storage container uncovered for thirty to forty minutes, then cover and refrigerate until it is time to serve

garlic & parmesan smashed potatoes with chives & creme fraiche

• 8 or 9 medium Yukon gold potatoes
• 6 garlic cloves, minced
• 1 cup finely grated parmesan reggiano
• 1 container creme fraiche (can substitute sour cream)
• 1 package of chives, finely chopped

1. Boil the potatoes whole for 35 to 40 minutes, or until fork tender
2. Drain the water and smash the potatoes with a masher
3. Add the garlic, parmesan and half of the creme fraiche and combine
4. Add the remaining creme fraiche and chives, then cover until ready to serve

sauteed green beans with garlic & white wine

• 1# green beans, trimmed and washed
• olive oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 14.5 oz can diced tomatoes, drained (optional)
• salt and pepper to taste

1. In a medium sauce pan bring some water to boil
2. Blanche the green beans for two to three minutes, then remove and shock in an ice cold water bath
3. In a saute pan heat some olive oil, then add the shallot and garlic and cook for two to three minutes
4. Add the blanched green beans to the pan, then season with salt and pepper and cook for two to three minutes
5. Bring up the heat in the pan and then deglaze with the white wine
6. Then add the drained diced tomatoes, if you so choose, cover and remove from heat until ready to serve

stay tuned for tomorrow’s installment – chocolate pecan pie

Over the next few days I’m going to be doing a quick review of my Thanksgiving culinary adventure. Today I’m going to start out with how I prepared the turkey. I had intended to smoke the turkey this year, however, I was the victim of an equipment malfunction.

Even though I ended up roasting the turkey I’m confident that this preparation would produce a fine result if it had been smoked. Once I have resolved my equipment issues I will be recreating this preparation.

dry brine

1 tablespoon kosher salt/5# of turkey

• follow the directions in this LA Times article on how to dry bring your turkey

rub & compound butter

• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoons cinnamon
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon rubbed sage
• 1 tablespoon toasted and cracked fennel seed
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons lightly packed brown sugar
• 1/2 stick unsalted butter at room temperature

1. Toast the fennel seed in a dry frying pan for three to five minutes, or until they start to turn a toasty brown color, then set aside and let them cool before grinding in a spice grinder or a mortar and pestle
2. Measure and combine all the remaining spices and add them to the cracked fennel in a medium mixing bowl
3. This recipe will yield a little more than 1/2 cup of the spice rub mixture (which is also equivalent to a little more than 8 tablespoons)
4. Combine 2 tablespoons with 1 stick of room temperature butter and mix to create the compound butter
5. Reserve the rest (or transfer into a shaker, if possible) and use to rub on the turkey before putting it in the smoker

apple & pecan smoked turkey

14 pound dry brined whole turkey
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
2 medium carrots, roughly chopped
1 fennel bulb, quartered
1 granny smith apple, quartered
1 lemon, quartered
1 orange, quartered
3-4 sprigs, fresh thyme
3-4 leaves, fresh sage
1/4 cup mayonnaise
spice rub mix, as prepared
1 cup each apple and pecan hardwoods, soaked in water for at least one hour

• Take all the aromatics and herbs and fill the turkey’s cavity
• With a basting brush lightly coat the exterior with the mayonnaise
• Sprinkle the spice rub mixture all over the turkey with amount and emphasis up to you
• Put the turkey in the smoker (that has been preheated to 225 degrees for 6 to 8 hours or until the meatiest part of the thigh reaches an internal temperature of 165 degrees) and put a few cups of water in the smoker’s pan (you can also use apple juice, cola or a beer, if desired)

Stay tuned for tomorrow’s installment – the sides & sauces

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