Happy Holidays!
What better way to celebrate than with this delicious multi-course feast. With just the right amount of holiday fancy and just enough cooking to get chef credit, this is Christmas dinner Kitchen & Market style.
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Holiday Feast
THINGS TO DO FIRST:
We’ve laid this out in the order we think is easiest and most everything but the main event can be prepped ahead of time to make for easy stress-free hosting!
1) Roast the veggies – preheat oven to 450º Scatter romanesco and cauliflower on two sheet pans (so they aren’t crowded) and drizzle with olive oil and a generous sprinkle of tuxedo salt. Roast until just tender and browned, about 15-25 minutes depending on your oven. Then set aside until the meat is resting. You will put these back in the oven for about 5 min to reheat before serving.
2) Mince ¼ of the chives very finely and set aside as a garnish for the soup. Slice the remaining chives about ½-1 inch and reserve for the salad.
3) Make the salad – Place seasonal salad mix in a serving bowl, top with chives, thinly sliced pear and toasted hazelnuts. Store in the fridge until just before dinner covered with a damp paper towel to keep the greens crisp. Right before serving dinner you will toss with desired amount of San Juan Island dressing and season with tuxedo salt.
4) Transfer soup to a pot and set aside so it’s ready to heat up when the meat is resting.
5) Transfer basil aioli to a serving bowl and store in the fridge until dinner.
6) Set butter out for the rolls!
7) And last but not least, make sure to remove tenderloin from fridge and allow to come to room temperature (at least 30 minutes) before you plan on cooking it.
THE MAIN EVENT:
BEEF TENDERLOIN
1) About 35-45 minutes before you want to eat, start cooking your roast!
2) Reduce oven temperature to 400º Heat a large oven-safe pan over medium-high heat, add enough olive oil to coat the pan. Sear the tenderloin on all sides until nicely browned, then transfer the pan directly to the oven. Roast for 10 minutes, then carefully flip with tongs. We suggest placing a few big pats of butter on top of the tenderloin after the flip to baste the meat!
3) Roast an additional 5-10 minutes, or until meat reaches 115ºF. Promptly remove from the oven and tent with foil to rest for 10-15 minutes. Don’t skip resting the meat - it will continue to cook and will reach 125ºF for a beautiful medium-rare.
4) When ready to serve, remove twine and slice tenderloin into medallions. Transfer to a serving platter, garnish with rosemary and sprinkle with tuxedo salt (according to taste). Serve alongside the basil aioli.
RACK OF LAMB
1) About 25-30 minutes before you want to eat, start cooking your roast!
2) Reduce oven temperature to 400ºF. Heat a large oven-safe pan over medium-high heat, adding 2 Tbsp olive oil when nice and hot. Sear the lamb on the meat side until nicely browned, then flip the lamb, meat side up (like a rainbow). Transfer the pan directly to the oven and roast on the upper rack for 10-15 minutes, or until meat reaches 115ºF. Promptly remove from the oven and tent with foil to rest for 10-15 minutes. Don’t skip resting the meat - it will continue to cook and will reach 125ºF for a beautiful medium-rare.
3) When ready to serve, slice into chops by cutting between each bone. Transfer to a serving platter and garnish with Sprinkle with tuxedo salt and serve with savory fruit compote.
PORK LOIN
1) About 55-70 minutes before you want to eat, start cooking your roast!
2) Reduce oven temperature to 400ºF. Place the pork fat-side up on a foil-lined sheet pan, for ease in clean up! Roast on the upper rack of the oven for 25 minutes. Using tongs, carefully flip over and roast an additional 20 minutes, or until the meat reaches 140ºF for a perfect medium. Promptly remove from the oven and tent with foil to rest for 10-15 minutes.
3) When ready to serve, remove the twine and slice into medallions. Transfer to a serving platter and garnish with rosemary. Lightly drizzle with your best olive oil and sprinkle with tuxedo salt (according to taste). Serve alongside the savory fruit compote.
WHILE THE MEAT RESTS:
1) Gently warm the soup to a simmer on the stove. We love serving the soup as a starter course, plated in individual bowls or demitasse cups, garnished with the finely minced chives.
2) Toss the roasted romanesco and cauliflower back in the oven to reheat (you can reduce to one sheet pan at this point). Once hot, toss with desired amount of bagna cauda, season to taste with tuxedo salt and transfer to a serving platter. Chef’s Tip: Not as big of a fan of anchovy as we are? Use a little less sauce. The leftover bagna cauda also makes a great dip for another day!
3) Remove the lid from the mashed potatoes and warm in the microwave until steamy and hot. Or if you prefer the oven method; around when you start cooking the meat, loosely cover the pan with foil and reheat for about 30 minutes or until steamy and hot.
4) Warm rolls in the oven and serve with butter!
DESSERT:
1) Transfer the mousse to a serving dish and top with whipped cream and crushed peppermints!
INGREDIENTS & ALLERGENS:
K&M Herb Rubbed St. Helen’s Beef Tenderloin: beef tenderloin, rosemary, thyme, sea salt, pepper
K&M Herb Rubbed Rack of Lamb: lamb, rosemary, thyme, sea salt, pepper
K&M Mustard-Rubbed Carlton Farms Pork Loin: pork, rosemary, thyme, mustard, sea salt, pepper
K&M Seasonal Salad Mix: romaine, arugula, radicchio
K&M Tuxedo Salt: maldon salt, black, white & pink peppercorns
K&M Bagna Cauda: olive oil, garlic, anchovy, chili flake, rosemary
K&M San Juan Island Dressing: mayonnaise, red wine vinegar, extra virgin olive oil, mustard, sugar, shallot, sea salt, black pepper
K&M Mashed Potatoes: russett and yukon gold potatoes, butter, cream, sea salt
K&M Roasted Chestnut Soup: chestnuts, chicken stock [chicken, sea salt, soy protein, natural flavors], cream, onions, carrots, garlic, butter, thyme, sea salt, pepper
K&M Basil Parmesan Aioli: pesto [basil, canola oil, water, parmesan cheese, garlic, sea salt], mayonnaise, dijon mustard, lemon juice
K&M Savory Fruit Compote: apple, cranberry, onion, garlic, rosemary, sea salt, pepper, chili flake
K&M Peppermint Chocolate Mousse: heavy cream, chocolate, egg yolk, sugar, peppermint extract, peppermint candy
K&M Whipped Cream: cream, confectioners’ sugar
Allergens: milk, eggs, wheat, fish, soy, nuts
