Holiday Menus

[Front-Ranger]

Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?

[southendmd]

Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?

Hmm, I don't often do leg of lamb, but I have two ideas:

1) Put a bunch of sliced onions in the bottom of the pan; you can add them to the gravy.

2) Cook it on an outdoor grill

[BradInBlue]

Impressive menu and item-coupling Paul.  Most our friends/family wouldn't know what most of the stuff you served is & I don't know that any one of them has ever had lamb   I kept the sit down part simple: Fab shrimp cocktail, Prime Rib, Idaho bakers, and charred Brussel Sprouts which I finished in Olive Oil, garlic, and red pepper flakes. No nice Port after, but the Naked Grape Cab (in the box) was a hit.

[southendmd]

Cheers, Brad.  I love prime rib!  Isn't is just the cow version of rack of lamb?  Do you serve it on the bone?  When I was a kid, I would always ask for the bone because our German Shepard LOVED it.

I'll share a secret:  the reason I started doing rack of lamb--it only takes about 25 minutes to cook.  Roast for 500 degrees for ten minutes, then turn down to 350 for about 15 minutes for rosy rare. I don't even put it in until all the guests have arrived. 

[CellarDweller]

I didn't have any recipies this year, mom said she wanted to handle it all.

[BradInBlue]

Cheers, Brad.  I love prime rib!  Isn't is just the cow version of rack of lamb?  Do you serve it on the bone?  When I was a kid, I would always ask for the bone because our German Shepard LOVED it.

Didn't do this one on the bone but that is my preferred way (protects & keeps the meat moist). This one had Kosher salt/granulated garlic/packed whole Rosemary crust.

[Front-Ranger]

The challenge I have every year is finding cornichons, which are de rigueur for holiday meals IMHO. This year, I only had to go to four places to find them! And most of these stores are the size of a football field! Go figure!

[BradInBlue]

The challenge I have every year is finding cornichons, which are de rigueur for holiday meals IMHO. This year, I only had to go to four places to find them! And most of these stores are the size of a football field! Go figure!

Amazon.

[CellarDweller]

I'm getting  away easy this year.  Michelle wants me to just bake various rolls/breads and a Buffalo  Chicken Dip

[Front-Ranger]

Twas the weekend before Thanksgiving. . .

and I'm searching for a recipe that I can make ahead, improves with mellowing a few days, and can be served a room temperature. I've already made all the relishes and pickles, etc.

Accepting ideas! I'm thinking maybe some kind of slaw.