---

Christmas is finally upon us, and I’m really counting my blessings this year. 

Aly and I have opened our home to our exchange student from Italy, Guglielmo. He’s had a blast (I think!) living with us and experiencing American culture, school, social life and food. It’s been a big change for him, but he’s been great about the whole experience and we’re very glad he’s here! 

It’s been another wonderful year with my extended family and friends and I’ve already gotten together with  each side of my famiy this holiday season. The Norton side is about 40 people, and the Lorinser side is about 60, so they are big and the parties have been fun! We still have to celebrate Aly’s family Christmas, though, and I’m looking forward to it!

Unfortunately for our immediate family, however, it hasn’t been the best news for my mom’s health over the holiday season. She’s struggling with a transition to a memory care facility and we may have to bring our Christmas celebration to her, as she’s bedridden. But I was able to spend a few hours with her last weekend and she was still her smiling, goofy, joking self and I was glad for that. She doesn’t know it’s Christmas time, but we’re going to do our best to give her moments of holiday joy that may be fleeting to her, but will stay with us forever.

+++++

MAPLE BACON BUTTER FAN ROLLS

2 (1-lb) loaves frozen white bread dough

Cooking spray

1/4 c. salted butter, melted

2 tbsp. maple syrup

4 cooked bacon slices, very finely chopped and divided 

Spray 2 medium bowls inside with cooking spray. Place one frozen dough loaf into each bowl and spray with cooking spray. Cover and allow them to thaw and rise until fully puffed, 3 to 4 hours.

In a small bowl, combine the melted butter with the maple syrup.

Form each thawed dough loaf into a round ball by flattening the dough onto a lightly floured surface. Fold all the edges into the center of the rectangle to form a round. Flip it over and gently pull the round against the counter to form a taut ball. Place each ball back into the greased bowl to rest, covered in plastic wrap, for 10 minutes.

Spray a 12-cup muffin tin with cooking spray.

Lightly flour a large cutting board. Using a rolling pin, roll one piece of lightly floured dough into a 16-by-12-inch rectangle with the long side parallel to the counter’s edge. Using a pizza wheel or a very sharp knife, cut the dough vertically into 6 (12-by-2 ½-inch) strips. Brush 5 of the strips with 2 tablespoons of maple butter. Sprinkle the buttered strips with half of the bacon. Stack the strips on top of each other, buttered side to unbuttered side, finishing with the unbuttered strip on top.

Using a sharp knife, cut the stacked dough strips crosswise into 6 equal stacks. Place each, cut side up, into 6 of the prepared muffin cups. Repeat with the remaining dough ball, 2 tablespoons of melted maple butter, and the remaining bacon. Cover the muffin tin loosely with plastic and let the dough rise at room temperature until filling the tins, 30 to 45 minutes.

Meanwhile, preheat the oven to 375 degrees.

Bake until lightly browned, 14 to 17 minutes. Brush with the remaining maple butter and serve warm.

+++++

I couldn’t go through the holiday season without at least one Egg Nog recipe.

EGG NOG ICE CREAM

2 c. heavy cream

1 c. whole milk

1 c. granulated sugar

3/4 tsp. freshly grated nutmeg, plus more for topping

Pinch of kosher salt

9 large egg yolks

1/4 c. spiced rum

2 tsp. vanilla bean paste or vanilla extract

In a medium saucepan, combine the heavy cream, milk, sugar, nutmeg, and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved and the mixture is steaming (do not boil). Remove from the heat.

Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160°F to 180°F). Immediately pour the mixture through a mesh strainer into a large bowl and set the bowl over a bowl of ice water. Stir to cool the mixture.

Add the rum and vanilla, and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold, or overnight.

Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer's instructions, until thickened to the texture of soft serve.

You can eat this directly from the machine, like soft serve, or transfer it to a container. Grate more fresh nutmeg over the top. Wrap the container in plastic wrap and freeze for at least 6 hours, or up to 48 hours, for the best texture and scoop-ability.

+++++

If you’re looking for a showstopper this Christmas season, go with a Beef Wellington. They look hard and can be intimidating, but they really aren’t that bad, and they will really impress your guests!

BEEF WELLINGTON:

2 1/2 lb. center cut beef tenderloin (about 10-12" long)

2 tsp. salt 

1 tsp. black pepper

2 tbsp. olive oil

2 tbsp. whole grain mustard

4 oz. thinly sliced prosciutto

All-purpose flour, for surface

1 17 oz package puff pastry, thawed

1 egg, beaten

For the mushroom mixture: In  a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl.

Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes.

For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.

On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours.

Preheat the oven to 425 degrees. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal.

Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape. 

Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120 degrees for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.

+++++

We had punch last weekend, but this recipe is for the adults, and it’s a hit at holiday gatherings!

CHAMPAGNE PUNCH

4 c. white-cranberry-strawberry juice

1/2 c. vodka (orange or strawberry vodka)

1/2 c. orange liqueur, such as triple sec

1 blood orange 

4 c. Ice

1/2 c. frozen cranberries

1 c. halved strawberries

1 (750-mL.) bottle white sparkling wine, such as prosecco, cava, or champagne

In a large bowl, combine the juice, vodka, and orange liqueur. (This mixture can be refrigerated for up to 24 hours.)

Cut the orange in half. Juice one of the orange halves into the punch bowl. Thinly slice the remaining half into semicircles. 

Add the ice, cranberries, strawberries, and orange slices, before serving, carefully pour in the sparkling wine.

TFD: Wishing you all a Merry Christmas! I hope everyone is able to enjoy time with family and friends over good food, good cheer and good health!

---