Christmas Herb Roasted Turkey & Steak Feast 2019/12/25
Christmas Herb Roasted Turkey & Steak Feast 2019/12/25
Christmas Herb Roasted Turkey & Steak Feast 2019/12/25
Every year Christmas, the world celebrates this delightful season . Many families will dine out or stay home to prepare delicious meals to celebrate. Roasted Turkeys are the most festive foods during Christmas. This year, a friend of Sunny gave him a turkey, however he did not know how to prepare it. Finally, I Chef Kar was invited to be the head chef. He invited several other good friends to his home to enjoy this roasted turkey dinner. Due to the big size of this turkey, every guest took home the remaining foods.
This year Menu for Christmas Herb Roasted Turkey & Steak as follows:
【Appetizer】
This year Menu for Christmas Herb Roasted Turkey & Steak as follows:
♦ Romanian Salată de boeuf
【Main Courses】
【Main Courses】
♦ Christmas Herb Roasted Turkey with Cranberry Sauce
♦ Grilled Sirloin Steak with Red Wine Sauce
♦ Romanian Cozonac Bread
【Dessert】
【Dessert】
♦ Finnish Joulutorttu Christmas Stars
▲ Romanian Salată de boeuf
Salată de boeuf (Beef salad) is the national dish of Romania. Normally, it is a side dish or appertizer. Romanians enjoy this dish during Christmas, New Year and Easter. Due to the influence of French cuisine, the name is in French. Boeuf is beef. However, it was originated from the Russian salad Oliver Salad.
Ingredients: beef, potatoes, carrots, green peas, mayonnaise, dijon mustard, pickled cucumbers, pickled red pepper, salt, black pepper, sugar
Garnish: Black olives, cranberries, dill, parsley.
Instructions
1. Dice the cooked meat, and vegetables (potatoes, carrots) and place them in a large salad bowl. Add the cooked green peas to the bowl.
2. Drain the pickled vegetables very well, dice them, and add them to the rest of the ingredients.
3. Add mayo and mustard, season with salt and pepper, and mix everything.
4. Season with more salt and pepper if necessary.
5. Traditionally, the top of the salad is smoothed out with a spatula, then a thin layer of mayo is spread to cover the surface, then decorated.
6. Refrigerate, then serve. The leftovers are good for 3-4 days.
7. Serve the salad cold.
▲ Romanian Salată de boeuf
Salată de boeuf (Beef salad) is the national dish of Romania. Normally, it is a side dish or appertizer. Romanians enjoy this dish during Christmas, New Year and Easter. Due to the influence of French cuisine, the name is in French. Boeuf is beef. However, it was originated from the Russian salad Oliver Salad.
Ingredients: beef, potatoes, carrots, green peas, mayonnaise, dijon mustard, pickled cucumbers, pickled red pepper, salt, black pepper, sugar
Garnish: Black olives, cranberries, dill, parsley.
Instructions
1. Dice the cooked meat, and vegetables (potatoes, carrots) and place them in a large salad bowl. Add the cooked green peas to the bowl.
2. Drain the pickled vegetables very well, dice them, and add them to the rest of the ingredients.
3. Add mayo and mustard, season with salt and pepper, and mix everything.
4. Season with more salt and pepper if necessary.
5. Traditionally, the top of the salad is smoothed out with a spatula, then a thin layer of mayo is spread to cover the surface, then decorated.
6. Refrigerate, then serve. The leftovers are good for 3-4 days.
7. Serve the salad cold.
Instructions
1. Dice the cooked meat, and vegetables (potatoes, carrots) and place them in a large salad bowl. Add the cooked green peas to the bowl.
2. Drain the pickled vegetables very well, dice them, and add them to the rest of the ingredients.
3. Add mayo and mustard, season with salt and pepper, and mix everything.
4. Season with more salt and pepper if necessary.
5. Traditionally, the top of the salad is smoothed out with a spatula, then a thin layer of mayo is spread to cover the surface, then decorated.
6. Refrigerate, then serve. The leftovers are good for 3-4 days.
7. Serve the salad cold.
▲ Christmas Herb Roasted Turkey with Cranberry Sauce Turkeys were poultry originated from North America. According to traditions, Americans will prepare turkeys during thanksgiving and Christmas. Traditionally, turkeys are brined and marinated with rosemary, thyme, sage, oregano and other herbs, put in the oven to roast. When enjoying roasted turkeys, the most important is paired with Cranberry Sauce. Due to season, fresh cranberries are available in supermarkets during Christmas.
Ingredients： Turkey, olive oil, salt, black pepper, rosemary, thyme, sage, oregano, onions, garlic, lemon, carrots, soup stock, water
Cranberry Sauce: roasted turkey juice, soup stock, cranberry, sage leaves, sugar, flour or corn starch, olive oil, water
Garnish: radish, cranberry
▲ Grilled Sirloin Steak with Red Wine Sauce Sirloin is the combination of French word Sur (upper) and Loin (meat from lower area of the body). Sirloin is the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. Due to extensive exercise, tenderness of sirloin is inferior to filet mignon / tenderloin steak. Its price is lower than filet mignon. A yummy steak should pair with sauce made of good red wine, cognac or brandy and additionally, the aroma of rosemary and black pepper. A steak can be cooked rare, medium rare, medium, medium well and well done.
Tenderloin or deep hash meat is carved from the center of the steer. The top and bottom sirloin surround the tenderloin. The sirloin starts at the end of the ribs and stretches all the way to the outer area of the ribs.
Tenderloin is more delicate and tender than sirloin. The tenderness is directly attributed to the fact that the muscle is barely used to move the animal around. Sirloin is made up of muscles that are used to move the animal around. Therefore, the sirloin is much tougher than the tenderloin.
Ingredients: sirloin, olive oil, rosemary, black pepper, salt
Sauce: Merlot red wine, Dijon mustard, olive oil, shallots, garlic and parsley
Garnish: red cabbage, dill
▲ Christmas Herb Roasted Turkey with Cranberry Sauce
Turkeys were poultry originated from North America. According to traditions, Americans will prepare turkeys during thanksgiving and Christmas. Traditionally, turkeys are brined and marinated with rosemary, thyme, sage, oregano and other herbs, put in the oven to roast. When enjoying roasted turkeys, the most important is paired with Cranberry Sauce. Due to season, fresh cranberries are available in supermarkets during Christmas.
Ingredients： Turkey, olive oil, salt, black pepper, rosemary, thyme, sage, oregano, onions, garlic, lemon, carrots, soup stock, water
Cranberry Sauce: roasted turkey juice, soup stock, cranberry, sage leaves, sugar, flour or corn starch, olive oil, water
Garnish: radish, cranberry
Ingredients： Turkey, olive oil, salt, black pepper, rosemary, thyme, sage, oregano, onions, garlic, lemon, carrots, soup stock, water
Cranberry Sauce: roasted turkey juice, soup stock, cranberry, sage leaves, sugar, flour or corn starch, olive oil, water
Garnish: radish, cranberry
▲ Grilled Sirloin Steak with Red Wine Sauce
Sirloin is the combination of French word Sur (upper) and Loin (meat from lower area of the body). Sirloin is the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. Due to extensive exercise, tenderness of sirloin is inferior to filet mignon / tenderloin steak. Its price is lower than filet mignon. A yummy steak should pair with sauce made of good red wine, cognac or brandy and additionally, the aroma of rosemary and black pepper. A steak can be cooked rare, medium rare, medium, medium well and well done.
Tenderloin or deep hash meat is carved from the center of the steer. The top and bottom sirloin surround the tenderloin. The sirloin starts at the end of the ribs and stretches all the way to the outer area of the ribs.
Tenderloin is more delicate and tender than sirloin. The tenderness is directly attributed to the fact that the muscle is barely used to move the animal around. Sirloin is made up of muscles that are used to move the animal around. Therefore, the sirloin is much tougher than the tenderloin.
Ingredients: sirloin, olive oil, rosemary, black pepper, salt
Sauce: Merlot red wine, Dijon mustard, olive oil, shallots, garlic and parsley
Garnish: red cabbage, dill
Tenderloin or deep hash meat is carved from the center of the steer. The top and bottom sirloin surround the tenderloin. The sirloin starts at the end of the ribs and stretches all the way to the outer area of the ribs.
Tenderloin is more delicate and tender than sirloin. The tenderness is directly attributed to the fact that the muscle is barely used to move the animal around. Sirloin is made up of muscles that are used to move the animal around. Therefore, the sirloin is much tougher than the tenderloin.
Ingredients: sirloin, olive oil, rosemary, black pepper, salt
Sauce: Merlot red wine, Dijon mustard, olive oil, shallots, garlic and parsley
Garnish: red cabbage, dill
▲ Romanian Cozonac Bread
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts.
In Romania, the recipes for trimmings differ rather significantly between regions. The dough is essentially similar throughout the country; a plain sweet bread made from flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mixture with ground poppy seeds, cocoa powder, rum essence, or raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product, the filling forms a swirl adding to the character of the bread.
Cozonac braided bread is essential for Romanians to celebrate Christmas. It contains nuts and fragrance of Wine.
Ingredients
For dough
· ½ cup milk
· ⅓ cup sugar
· 1 tablespoon lemon zest
· ⅓ cup unsalted butter
· 2 ½ cups all purpose flour plain flour
· ½ tablespoon dried instant yeast
· ¼ teaspoon salt
· 2 egg yolks
· 1 teaspoon vanilla extract
For the filling
· ¾ cup walnut pieces (¾ cup is approx 3oz)
· 1 ½ tablespoon sugar
· 2 egg whites
To glaze
· 1 egg
· 1 teaspoon raw sugar
Instructions
1. Warm the milk, sugar and lemon zest in a small pan over a medium heat until the sugar is dissolved. Remove from the heat and add the butter, in small pieces. Stir to melt the butter in the heat of the liquid. Allow to cool until lukewarm.
2. Meanwhile, add the yeast and salt to the flour and mix through. Separate the eggs and chill the whites until needed later.
3. Once the milk mixture has cooled, add the flour mixture, egg yolks and vanilla. Mix to bring the dough together then knead the dough a few minutes - you can either mix then knead a couple minutes with a stand mixture or mix by hand and knead on a lightly floured surface around five minutes. Bring the dough together in a ball.
4. Lightly oil a bowl and add the dough then cover with a cloth or plastic wrap. Allow to rise at a warm room temperature for around an hour, until doubled in size.
5. Towards the end of the rising time, blend the walnuts, sugar together in a food processor to form a coarse powder. Separately, beat the egg whites until they form stiff peaks then fold in the nut mixture. Chill until needed.
6. Once the dough has risen, remove from bowl and divide into two pieces. Take one of the pieces of dough, gently knock it back to reduce in size a little then roll it into a square/rectangle roughly 11 inches (28cm) square, or slightly longer in one direction.
7. Take half of the nut filling mixture and spread it over the flattened dough, leaving around ½ in (1cm) without the filling around the edges. Roll up into a log (as you would a cinnamon roll - you can roll either long or short edge, as you prefer, if you made it more rectangle-shaped). Don't make the roll too tight as you want to allow a bit of space for it to expand. Repeat with the other piece of dough and filling.
8. Grease a loaf pan/tin with butter - I used a 9x5in (23x13cm) loaf pan/tin but 8 ½ x 4 ½in/ 21x11cm also works. Then, take the two rolls of dough and twist them together all the way down. Carefully place the twist in the loaf tin, tucking the ends in slightly if needed. Cover with a damp cloth and leave to rise, roughly an hour again, until it has almost doubled (it may not fill out the tin but that is fine, it will expand more on baking).
9. When ready to bake, preheat the oven to 350F/180C. Brush the top of the loaf with lightly beaten egg then sprinkle over some raw sugar. Bake the loaf in the middle-bottom of the preheated oven for approximately 35-45 minutes until it is golden brown on top and cooked through. Allow to cool slightly before removing from the pan to cool completely.
▲ Romanian Cozonac Bread
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts.
In Romania, the recipes for trimmings differ rather significantly between regions. The dough is essentially similar throughout the country; a plain sweet bread made from flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mixture with ground poppy seeds, cocoa powder, rum essence, or raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product, the filling forms a swirl adding to the character of the bread.
Cozonac braided bread is essential for Romanians to celebrate Christmas. It contains nuts and fragrance of Wine.
Ingredients
For dough
· ½ cup milk
· ⅓ cup sugar
· 1 tablespoon lemon zest
· ⅓ cup unsalted butter
· 2 ½ cups all purpose flour plain flour
· ½ tablespoon dried instant yeast
· ¼ teaspoon salt
· 2 egg yolks
· 1 teaspoon vanilla extract
For the filling
· ¾ cup walnut pieces (¾ cup is approx 3oz)
· 1 ½ tablespoon sugar
· 2 egg whites
To glaze
· 1 egg
· 1 teaspoon raw sugar
Instructions
1. Warm the milk, sugar and lemon zest in a small pan over a medium heat until the sugar is dissolved. Remove from the heat and add the butter, in small pieces. Stir to melt the butter in the heat of the liquid. Allow to cool until lukewarm.
2. Meanwhile, add the yeast and salt to the flour and mix through. Separate the eggs and chill the whites until needed later.
3. Once the milk mixture has cooled, add the flour mixture, egg yolks and vanilla. Mix to bring the dough together then knead the dough a few minutes - you can either mix then knead a couple minutes with a stand mixture or mix by hand and knead on a lightly floured surface around five minutes. Bring the dough together in a ball.
4. Lightly oil a bowl and add the dough then cover with a cloth or plastic wrap. Allow to rise at a warm room temperature for around an hour, until doubled in size.
5. Towards the end of the rising time, blend the walnuts, sugar together in a food processor to form a coarse powder. Separately, beat the egg whites until they form stiff peaks then fold in the nut mixture. Chill until needed.
6. Once the dough has risen, remove from bowl and divide into two pieces. Take one of the pieces of dough, gently knock it back to reduce in size a little then roll it into a square/rectangle roughly 11 inches (28cm) square, or slightly longer in one direction.
7. Take half of the nut filling mixture and spread it over the flattened dough, leaving around ½ in (1cm) without the filling around the edges. Roll up into a log (as you would a cinnamon roll - you can roll either long or short edge, as you prefer, if you made it more rectangle-shaped). Don't make the roll too tight as you want to allow a bit of space for it to expand. Repeat with the other piece of dough and filling.
8. Grease a loaf pan/tin with butter - I used a 9x5in (23x13cm) loaf pan/tin but 8 ½ x 4 ½in/ 21x11cm also works. Then, take the two rolls of dough and twist them together all the way down. Carefully place the twist in the loaf tin, tucking the ends in slightly if needed. Cover with a damp cloth and leave to rise, roughly an hour again, until it has almost doubled (it may not fill out the tin but that is fine, it will expand more on baking).
9. When ready to bake, preheat the oven to 350F/180C. Brush the top of the loaf with lightly beaten egg then sprinkle over some raw sugar. Bake the loaf in the middle-bottom of the preheated oven for approximately 35-45 minutes until it is golden brown on top and cooked through. Allow to cool slightly before removing from the pan to cool completely.
In Romania, the recipes for trimmings differ rather significantly between regions. The dough is essentially similar throughout the country; a plain sweet bread made from flour, eggs, milk, butter, sugar and salt. Depending on the region, one may add to it any of the following: raisins, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor. Cozonac may be sprinkled with poppy seeds on top. Other styles dictate the use of a filling, usually a ground walnut mixture with ground poppy seeds, cocoa powder, rum essence, or raisins. The dough is rolled flat with a pin, the filling is spread and the whole is rolled back into a shape vaguely resembling a pinwheel. In the baked product, the filling forms a swirl adding to the character of the bread.
Cozonac braided bread is essential for Romanians to celebrate Christmas. It contains nuts and fragrance of Wine.
Ingredients
For dough
· ½ cup milk
· ⅓ cup sugar
· 1 tablespoon lemon zest
· ⅓ cup unsalted butter
· 2 ½ cups all purpose flour plain flour
· ½ tablespoon dried instant yeast
· ¼ teaspoon salt
· 2 egg yolks
· 1 teaspoon vanilla extract
For the filling
· ¾ cup walnut pieces (¾ cup is approx 3oz)
· 1 ½ tablespoon sugar
· 2 egg whites
To glaze
· 1 egg
· 1 teaspoon raw sugar
Instructions
1. Warm the milk, sugar and lemon zest in a small pan over a medium heat until the sugar is dissolved. Remove from the heat and add the butter, in small pieces. Stir to melt the butter in the heat of the liquid. Allow to cool until lukewarm.
2. Meanwhile, add the yeast and salt to the flour and mix through. Separate the eggs and chill the whites until needed later.
3. Once the milk mixture has cooled, add the flour mixture, egg yolks and vanilla. Mix to bring the dough together then knead the dough a few minutes - you can either mix then knead a couple minutes with a stand mixture or mix by hand and knead on a lightly floured surface around five minutes. Bring the dough together in a ball.
4. Lightly oil a bowl and add the dough then cover with a cloth or plastic wrap. Allow to rise at a warm room temperature for around an hour, until doubled in size.
5. Towards the end of the rising time, blend the walnuts, sugar together in a food processor to form a coarse powder. Separately, beat the egg whites until they form stiff peaks then fold in the nut mixture. Chill until needed.
6. Once the dough has risen, remove from bowl and divide into two pieces. Take one of the pieces of dough, gently knock it back to reduce in size a little then roll it into a square/rectangle roughly 11 inches (28cm) square, or slightly longer in one direction.
7. Take half of the nut filling mixture and spread it over the flattened dough, leaving around ½ in (1cm) without the filling around the edges. Roll up into a log (as you would a cinnamon roll - you can roll either long or short edge, as you prefer, if you made it more rectangle-shaped). Don't make the roll too tight as you want to allow a bit of space for it to expand. Repeat with the other piece of dough and filling.
8. Grease a loaf pan/tin with butter - I used a 9x5in (23x13cm) loaf pan/tin but 8 ½ x 4 ½in/ 21x11cm also works. Then, take the two rolls of dough and twist them together all the way down. Carefully place the twist in the loaf tin, tucking the ends in slightly if needed. Cover with a damp cloth and leave to rise, roughly an hour again, until it has almost doubled (it may not fill out the tin but that is fine, it will expand more on baking).
9. When ready to bake, preheat the oven to 350F/180C. Brush the top of the loaf with lightly beaten egg then sprinkle over some raw sugar. Bake the loaf in the middle-bottom of the preheated oven for approximately 35-45 minutes until it is golden brown on top and cooked through. Allow to cool slightly before removing from the pan to cool completely.
▲ Finnish Joulutorttu Christmas Stars
Christmas Star is also called Star of Bethlehem or Christ's Star, symbolizing there is a special light body, after birth of Christ, guided the doctor from the east to find Christ. Joulutorttu was named base on this. It is the most favourable foods for Finnish people to celebrate Christmas. It is crispy and puffy, dissolve in the mouth. It carries sour of fruit and is very appetizing.
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
Next, Christmas Lunch at Hall Towers Edmonds 2023
▲ Finnish Joulutorttu Christmas Stars
Christmas Star is also called Star of Bethlehem or Christ's Star, symbolizing there is a special light body, after birth of Christ, guided the doctor from the east to find Christ. Joulutorttu was named base on this. It is the most favourable foods for Finnish people to celebrate Christmas. It is crispy and puffy, dissolve in the mouth. It carries sour of fruit and is very appetizing.
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
Next, Christmas Lunch at Hall Towers Edmonds 2023
Publisher： Chef Kar Delight
Publisher： Chef Kar Delight
No comments:
Post a Comment