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An inspired holiday dinner

PAM ANDERSON | 9/17/2009, 11:20 a.m.

Lightly brush remaining 16 cookies with brandy and repeat layering with 2 cookies, 1/3 cup caramel sauce, whipped cream and 4 pieces of pear. Drizzle with remaining 1/3 cup caramel sauce, and cover each goblet with plastic wrap. Refrigerate parfaits and remaining whipped cream until serving time.

To serve, garnish each goblet with a dollop of whipped cream and top with a couple slivers of candied ginger.

Serves 8 Per serving: 593 calories, 3g protein, 69g carbohydrates, 33g fat (18.6g saturated), 97mg cholesterol, 3g fiber, 190mg sodiumTurn this tenderloin dinner's leftovers into a hearty beef-barley soup by following three easy steps:

1. Heat a little oil in a soup pot over medium heat. Add 1 large chopped onion and saut until tender.

2. Cut leftover cooked tenderloin into small pieces. Add the meat, any leftover sauce and barley pilaf to the pot.

3. Pour in enough chicken broth to cover solids; bring to a boil. Reduce heat to a simmer and cook for about 20 to 30 minutes. Soup's on!

Note: The beef-barley soup keeps for 5 days in the refrigerator and freezes well, too.Slide these into the oven as the roast comes out.

1/2 cup roasted red peppers (freshly roasted or from a jar), cut into short, thin strips

4 Tbs. butter, cut into small pieces

3 Tbs. minced fresh dill

1 Tb. juice and 1 tsp. finely grated zest from a lemon

Vegetable cooking spray for pan

2 pounds frozen Brussels sprouts, separated

2 Tbs. olive oil

1/2 tsp. salt

Ground black pepper, to taste

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Meanwhile, put the peppers, butter, dill, lemon juice and zest in a serving bowl, and set aside.

Coat a rimmed cookie or baking sheet with vegetable cooking spray. Toss frozen Brussels sprouts with olive oil, salt and pepper on the sheet. Roast about 17 minutes (shake the pan at the 10- and 15-minute marks), until all moisture has evaporated and Brussels sprouts start to brown.

Turn Brussels sprouts into the serving bowl and toss well to distribute the peppers and other flavorings. Serve warm.

Serves 8

Per serving: 128 calories, 4g protein, 9g carbohydrates, 10g fat (4g saturated), 15mg cholesterol, 4g fiber, 205mg sodium

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