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ok, we're cookin' now!
ok, we're cookin' now!
1. crown rack of lamb
2. grilled root veggies (parsnips, carrots, potatos
3. colonial style stuffing with oysters & chestnuts
4. plum pudding
5. served with Clos du Bois, a very fine red wine
here's how to make it:
crown rack of lamb... preferably from a butcher shop, get a rack of lamb, 2 pieces per guest... have the bones frenched ...cleaned of meat and fat on the tips. cris cross cut on the diagonal the outer layer of fat and rub with sage, marjoram, thyme, salt and pepper, cover and let marinate in the fridge overnight. using butchers twine, tie it in a circle, cover the bone tips with foil so they do not burn. preheat oven to 450 and bake for 15 minutes... do NOT overcook... lamb is best served very rare. place on serving platter, remove foil tips and let the lamb rest for 5 minutes before carving. serve with mint jelly on the side.
the stuffing... 1 bag of pepperage farm cornbread stuffing mix, 1.5 cups of very very finely minced videlia or florida sweet onion, 1.5 cups very very finely minced celery hearts with leaves (no outer pieces... or you're missing out on the flavor) 1.5 cups of chicken broth, 1 pound of oysters with juice, one can of sweet white corn (drained), 30 or so WHOLE chestnuts... peeled and de-pithed... if you soak them in water for an hour or so the peeling is easier. combine all ingredients by folding, being very careful NOT to break any oysters. divide into 2 cassarole dishes, cut up one stick of butter for each and place pieces on top, and cover with foil. preheat oven to 350 and bake for one hour... pour off any liquid, turn oven off for one hour and let it rest in there. turn oven back on to 400 and keeping it covered, let it bake for another hour, uncover and cook for 15 minutes unless the top is browned. for my other colonial stuffing, substitute the chestnuts for 1 pound of chicken livers.
scrub and marinate the veggies in olive oil, some sugar, salt, pepper and oregano. grill the root veggies on a bar-b-que, or if the weather is inclimate... saute them.
for a green veggie i'd recommend brussle sprouts.
i don't make plum pudding, i just buy it at the bakery lol!
photo icon was christmas dinner 2004
11/27/2005 10:23 am