Recipe Bite

Christmas - A Brief History Of The World’s Favourite Party

by Josh Khan

It’s pretty amazing how in five seconds a new year can begin but you still feel the same. Sure your surroundings may drastically change (especially if you’re at Times Square in New York) but you don’t feel different. That’s the magic of New Years ...

read more...

skitmom

Member Review

*****

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Warm Chévre and Apple Rings with Manitoba Hemp Seed Oil Vinaigrette recipe
Recipe Photo
Recipe Photo