By Cheryl Radkiewicz

Every holiday is special….Christmas being the most magical.  We all try to make an extra effort to make our holiday meal a memorable one.  Today I’m sharing some family favorite dishes that will put your meal “over the top”.

Let’s start off with some soup:

Sherried Parsnip Soup:

4 Tbsp. butter
1 bunch parsnips , about 1 lb., chopped
2 large carrots, chopped
2 large onions, chopped
3 cups chicken stock (or broth)
2 cups heavy cream
Salt and pepper to taste
3 Tbsp. dry sherry
2 Tbsp. minced parsley

Melt butter and saute’ parsnips,  carrots and onions for about 20 minutes, or until soft.  Add just enough chicken stock to cover, and simmer another 30 minutes.  Puree’ vegetables in blender or food processor.  Return to stove and reheat, adding cream and rest of the chicken stock.  Salt and pepper to taste.  Add sherry shortly before serving.  Sprinkle with parsley and serve. 

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Tomato Cognac Soup:

1 large Spanish onion
4 oz. butter (1/2 stick)
3 lbs. canned, peeled, plum tomatoes
1 Tbsp. dried basil
1 pint heavy cream
1-2 Tbsp. brown sugar
5 Tbsp. cognac
Salt and pepper to taste
Minced parsley for garnish

Chop onion and saute’ in butter for 20 minutes until soft and translucent, but not brown.  Squash tomatoes with your hands and add them and all their liquid in the can to the onion.  Add basil and stir.  Bring soup to boil, then simmer, covered, for 30 minutes.  Set aside and cool slightly, then puree’ soup in food processor.   In small saucepan heat cream with brown sugar, whisking often.  Pour this mixture into the soup.  Reheat, but do not boil.  Just before serving, add cognac and season with salt and pepper.  Garnish with minced parsley.

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If you have already decided on your main course and you’re serving ham, here are some great sides:

Sweet Potatoes with Orange Juice:

6 cups peeled and diced sweet potatoes
4 Tbsp. butter
½ cup orange juice
Salt to taste
3 Tbsp. toasted sliced almonds, walnuts or pecans

Put potatoes in a saucepan and barely cover with water.  Bring to a boil and cook until very tender.  Drain and mash with butter.  Add orange juice.  Add salt to taste.  Serve sprinkled with nuts.

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Orzo Parmesan:

1 lb. orzo
4 quarts boiling salted water
3 Tbsp. cooking oil
1 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh herbs (combination of parsley, basil, oregano)

Cook orzo according to directions on the box.  Drain and place in large bowl.  Mix with oil until orzo is well coated.  Add Parmesan cheese and herbs.  Mix well and serve.  Note: Can be prepared ahead of time and reheated, covered, in the oven on low temperature so it doesn’t dry out.

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Now, if you haven’t planned any particular item for your main course, this one is a HIT.  In fact, I make this many times during the year and it’s a great meal to serve to company.  Also, it’s best prepared a day or two ahead.

Short Ribs Braised with Red Wine:

5-6 lbs. bone-in English style short ribs (not flanken-style)
Salt and pepper
3 cups dry full-bodied red wine ( I usually use a Chardonnay)
2 large onions, chopped medium
2 medium carrots, chopped medium
2 large celery stalks, chopped medium
9 garlic cloves, chopped (about 3 Tbsp.)
¼ cup all-purpose flour
4 cups chicken stock or a combination of chicken and beef broth
1-14.5 oz. can chopped tomatoes
1 Tbsp. minced fresh thyme leaves (I use dried….about ½ Tbsp.)
1 Tbsp. minced fresh rosemary leaves (I use dried…about ½ Tbsp.)
3 bay leaves
1 Tbsp. tomato paste  (Note: I use tomato paste in the tube)

Adjust oven rack to lower-middle position and preheat to 450 degrees.  Arrange short ribs, bone side down, in single layer in large, flameproof roasting pan; season with salt and pepper.  Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster.  (I remove ribs to platter and pour off liquid fat).  

Return ribs to pan and put back in oven and continue to cook until meat is well browned, 15-20 minutes longer.  Transfer ribs to large plate; set aside.  Drain off fat to small bowl and reserve. Reduce oven temperature to 300 degrees.  Place roasting pan on 2 stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon.  Set roasting pan with wine aside.

Heat 2 tablespoons. reserved fat in large Dutch oven over medium-high heat; add onions, carrots and celery.  Saute’, stirring occasionally, until vegetables soften, about 12 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour until combined, about 1 minute.  Stir in wine from roasting pan then add chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste and salt and pepper, to taste.  Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven and simmer until ribs are tender, about 2 ½ to 3 hours.  Transfer pot to wire rack and cool, partially covered, until warm,  about 2 hours.

Note: At this point, I debone the ribs, cutting fat caps off.  Discard bones and fat caps.  Place meat and veggies in casserole in refrigerator to cool overnight.  Pull out bay leaves and discard.  Put sauce into separate bowl in refrigerator to cool.  When sauce is cooled overnight, scoop off fat from top and discard.  Then place sauce and meat together in large pot.  Simmer until everything is heated through.    Serve sauce over mashed potatoes.

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Now if there are only two of you at home, here’s a perfect Christmas breakfast:

Boursin Cheese, Lobster and Cognac Omelet:

2 large eggs
2 Tbsp. butter
1 tsp. finely chopped onion
1 oz. cooked lobster meat, chopped  (Note: during the holidays they usually sell 4 oz. lobster tail reasonably priced…so you can buy one and split it between 2 omelets)
2 Tbsp. Cognac|
1 Tbsp. Boursin cheese
2 Tbsp. shredded white Cheddar Cheese

In a small bowl whisk the eggs until blended.  In a noon-stick 6″ pan, heat butter over medium heat and saute’ the onion until golden, about 5 minutes. Add the lobster and Cognac and cook for 30 seconds.  Add the eggs and let set for a few seconds, then cook for 1 minute, pushing in the sides to let the uncooked egg flow under.  Sprinkle with the cheeses and fold the omelet in half. Cook for about 1 more minute and serve.  Makes 1 omelet.

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From our house to yours, we wish you a very Merry Christmas and a healthy and blessed 2024.