christmas eve dinner

Hope yall all had a great holiday!
Let me show you what we had for our Christmas Eve dinner!!
*Excuse the terrible pictures! We got a new camera for Christmas but my blog is backed up with recipes!  Better pictures are coming soon, I promise!*

We had:
Herb stuffed turkey breasts
Roasted garlic mashed red potatoes
Grilled asparagus
Avocado grapefruit salad
Fresh bread
And dark chocolate cake with homemade marshamallows!

Herb Stuffed Turkey Breasts

Serves 10-12.

Adapted from Ellie Krieger.

2 3-pound turkey breasts (or a 6 pounder), (skin and bone on/in) thawed, brined (here's how!), and patted completely dry
1 lemon, zested
4-6 teaspoons fresh sage, chopped
4-6 teaspoons fresh thyme, chopped
4 teaspoons fresh rosemary, chopped
4-6 garlic cloves, minced
4-6 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat your oven to 375*.
Line a baking sheet with foil and place the turkey, skin side up, on it.
In a small bowl, combine the lemon, herbs, olive oil and salt and pepper.
Rub the mixture onto and inside the skin of the turkey breasts.
Roast until an instant read thermometer reads around 160-165*.
Remove from oven and let rest, covered with foil, for 15 minutes.
Slice and serve!!

Roasted Garlic Mashed Red Potatoes

Serves 10-12.

2 heads of garlic
15-20 red potatoes, scrubbed and de-"eyed"
Butter
Cream
Salt
Pepper

Preheat your oven to 425*.
Cut the garlic heads in half, so all the cloves are cut.  Drizzle with olive oil and a little salt and pepper and wrap in foil.  Roast for about 30 minutes, or until the cloves are very soft and browned.  Squeeze the pulp out into a small bowl.  Mash with a fork and set aside.
Put potatoes in a big pot of cold water and bring to a boil on the stove.  Boil until the taters are fork tender, about 25 minutes, and drain.  Return to hot pot and set back onto the warm (but off!) burner.  Let the excess water steam off and then add the reserved garlic, cream, and butter until your heart is happy!  Season to taste and serve!

Grilled Asparagus

Serves 8-10.

3 pounds asparagus, cleaned and trimmed
Salt
Pepper
Red pepper flakes, optional
Olive oil
Parm, for serving

Preheat your grill to 350-400*.
Toss the asparagus with salt, pepper, red pepper flakes and olive oil in a large ziplock bag.
Grill for about 7-10 minutes, tossing occasionally.  Sprinkle with the Parm, if using.
Enjoy!
*This is even better-tasting if you get your husband to do it*

Avocado Grapefruit Salad

Serves 8-10.

4 ruby red grapefruit, segmented
2-3 avocados, peeled and sliced
1/2 huge red onion, thinly sliced
1/2 bunch cilantro, washed and chopped
Salt and pepper
Olive oil

Toss everything together and serve!
*Make sure the avocado is tossed in the grapefruit juice to prevent browning*

Dark Chocolate Cake with Homemade Marshmallows

Serves a ga-jillion!  (Like, 20.  Really, people.)

From Fine Cooking.

For the cake:
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt

For the frosting:
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt

For the marshmallows:
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Cake:  Position racks in the bottom and top thirds of the oven and heat the oven to 350*. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Frosting:  In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Marshmallows:  Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the granulated sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234-235*, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

When you are ready to assemble:  Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

*You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the frosting for up to 3 days. The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving). Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.*