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Shockingly, this is our last issue before Christmas. I know I’ve already said it, but Christmas came out of nowhere this year and with our next issue coming out the day after Christmas, it’s an early time for even the paper to be recognizing the holiday.

I hope that everyone has a wonderful holiday and to please remember to appreciate the time you’re able to spend with your family. Some people look at family time around the holidays as as a drag. 

In the past year, I’ve lost my mom and my last living grandparent, and there’s nothing I wouldn’t give to be able to spend this Christmas with them. It’ll be especially hard without my mom since she loved Christmas. She was one of those that prepped for it all year. If something was on the clearance rack in July, she had no problem buying it and hiding it from us for six months. She had a storage room FULL of Christmas decor, and she made my dad empty it out every year in early November. She made Christmas time the best time, and it’s going to be tough without her. I am going to really make sure to enjoy the time I do get with my family and my wife’s family and I hope you are all able to do the same. Merry Christmas to everyone!

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CHRISTMAS CHARCUTERIE BOARD

1 c. fresh basil leaves

12 sprigs fresh rosemary

1 pt. grape tomatoes

1 (10-oz.) jar green olives, such as Castelvetrano, drained

1 lb. bocconcini

4 oz. thinly sliced prosciutto

4 oz. thinly sliced salami

Arrange the fresh basil and rosemary in a ring on a large round platter or board.

Scatter the tomatoes, green olives, and bocconcini on top. 

Tuck the prosciutto and salami slices into the empty spaces. 

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ROAST BEEF

4 lb. eye of round roast

4 cloves garlic

1 Tbsp. seasoned salt

1 1/2 tsp. brown sugar

2 tsp. ground black pepper

1 Tbsp. olive oil

2 Tbsp. butter, cut into thin slices

1 onion, thinly sliced

8 sprigs thyme

1 c. red wine

2 c. beef stock

1 Tbsp. plus 1 tsp. all-purpose flour

Cut 12 slits all over beef. Thinly slice the garlic cloves lengthwise into 12 pieces. Insert the garlic pieces into the slits. Let rest at room temperature for 1 hour. 

Preheat the oven to 475°F.

In a small bowl, combine the seasoned salt, brown sugar, and black pepper. Brush the roast with olive oil and sprinkle the seasoning mixture all over.

Place the onions and thyme sprigs in a large cast-iron skillet. Add the red wine. Place the roast over top and top evenly with the butter. Place in the oven for 15 minutes. Without removing the roast from the oven, reduce the temperature to 275°F and cook for 45 to 60 minutes, or until a thermometer inserted into the center of the meat measures 120°F. Remove from the oven and transfer the roast to a plate. Tent with foil. Let rest for 15 minutes (or until an internal thermometer in the meat measures around 132°F for medium rare.) 

Meanwhile, remove the thyme sprigs from the skillet. Whisk together the beef stock and flour until smooth. Pour into the skillet and return to the stove on medium heat. Bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened. 

Thinly slice the beef and serve with the gravy.

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TWICE BAKED SWEET POTATO

6 medium sweet potatoes

1/4 c. maple syrup

3/4 tsp. kosher salt

1/2 tsp. cinnamon

1/2 tsp. vanilla extract

6 Tbsp. salted butter, softened

1/3 c. hot honey, optional

For the Crumble:

6 Tbsp. all-purpose flour

1/3 c. old fashioned oats

1/2 c. coarsely chopped pecans

3 Tbsp. firmly packed light brown sugar

1 Tbsp. finely chopped fresh rosemary

1/8 tsp. cayenne pepper

4 Tbsp. salted butter, melted

For the potatoes: Preheat oven to 425°. Wrap each potato with foil and prick with a fork a few times. Place on a rimmed baking sheet and bake for 1 hour 30 minutes, or until soft. Cool the potatoes completely. Reduce oven temperature to 350°.

For the crumble: Meanwhile, combine the flour, oats, pecans, brown, sugar, rosemary, and cayenne in a medium bowl. Add the brown butter and stir until the mixture comes together and forms clumps. Place the mixture in an airtight container and refrigerate until use. (This can be made up to 1 week in advance.)  

To assemble: Remove the foil from the cooled potatoes and cut an oval out of the top of each potato. Scoop out the flesh and leave a 1/4-inch rim of potato and skin intact. 

Mash together the potato, maple syrup, salt, cinnamon, vanilla, and butter in a medium sized bowl until smooth. Spoon the potato mixture back into potato skins. Top each with approximately 1/3 cup of the crumble mixture.

Place potatoes back into the oven and bake for 15 to 20 minutes, or until the crumble is golden brown and toasted. Drizzle each potato with about 1 tablespoon of hot honey, if you like, and serve warm. 

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MAPLE BACON BRUSSELS SPROUTS

8 slices thick-cut bacon, chopped

2 lb. Brussels sprouts

1 tsp. kosher salt

1/8 tsp. ground cayenne pepper, plus more to taste

1/2 c. dried, unsweetened cranberries

1/4 c. apple juice

1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high until crisp, 6 to 8 minutes. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate. 

Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce the heat to medium and cook, without stirring, until the sprouts start to brown and caramelize, about 6 minutes. Stir in the salt and cayenne, and continue to cook until the Brussels sprouts are just tender, 6 to 8 minutes more.

Stir in the cranberries, apple juice, and maple syrup. Cook for 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and stir to combine. Serve immediately. 

TFD: “Will you please tell Santa that instead of presents this year, I just want my family back?”

Kevin McCallister, Home Alone

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