Happy 2017 everyone. I’ve de-Christmased the house in preparation for an organizing binge. More on that later.
Was going to make a bunch of appetizers for New Year’s Eve, but apparently while I was sleeping there was a run on mini-pita breads and red pepper jelly so Imma gonna just bookmark this recipe for chicken salad pitas right here for next time.
Did make these tidbits though. Easy and can be served warm or at room temperature.
Beef Tenderloin Crostini with Caramelized Onions and Horseradish Cream Sauce
WHAT YOU NEED
For the beef:
2-3 lb. beef tenderloin roast
2 tsp kosher salt
1 TBSP extra virgin olive oil
For the onions:
1 medium size yellow onion
1 TBSP extra virgin olive oil
1 TBSP unsalted butter
pinch of salt, pepper and cayenne pepper
For the cream sauce:
1/2 cup lite sour cream
1 TBSP prepared horseradish
1 TBSP pink peppercorns, crushed or ground
1 long French baguette, sliced into thin rounds.
WHAT YOU DO
The day before you cook it, place beef on a rack on cookie sheet. Coat the beef with the salt and place uncovered in a refrigerator overnight (gotta trust me here).
The next day, take beef out of refrigerator about 1 hour before you are ready to cook. Heat oven to 425ºF. Rub beef with the 1 TBSP of olive oil and place back on the rack on cookie sheet. Roast about 30 minutes or until the meat temperature reaches 135ºF (that’s my version of medium rare). Remove from oven and let rest.
While the beef roasts, prepare onions. Slice onion into thin slices. Melt butter and oil in a skillet over medium-high heat. Add onions and sauté for about 10 minutes. Reduce heat to low and simmer, stirring occasionally, until onions are fully caramelized, about 20 more minutes.
Reduce oven temperature to 350ºF. Place slices of baguette on a different baking sheet and toast rounds for about 10-15 minutes.
Combine sour cream, horseradish and a pinch of the ground pepper in a small bowl and refrigerate until needed.
When ready to assemble, thinly slice the beef (an electric knife is a useful thing here). Place a smidge of onions on each toast, top with a slice of beef, a dollop of the cream and sprinkle with some ground pink pepper. If you had fresh parsley around, you could also chop that finely and sprinkle on for some color.
Here’s a quick recap of Plaid Christmases.
Blurry grown-up table
The gang from Plaid Christmas One
Made a new cocktail that was a hit, even with the Manhattan die hards. #diehardisachristmasmovie. It’s call Santa’s Little Helper from blogger Aunt Peaches.
All you do is soak two cinnamon sticks and a bunch of whole cranberries in good bourbon overnight. Note – Aunt Peaches uses cloves. I’m not a fan, I think they overpower. Make your own call, I’m not the boss of you! The next day, fill a glass with ice. Pour in three parts infused bourbon, one part triple sec, and fill the glass with Sprite or even diet Sierra Mist. Garnish with the cranberries from the bourbon.
Onward folks. We saw 2016 off in style, at the Harrison’s last Illinois-based NYE bash before they take the party back to the land of Oz.
There were lots of laughs and many tears. We will miss these people with all our hearts.
But not their Vegemite.
A cup o’ kindness to you all and best wishes for a happy and healthy 2017.