Although I admit that baking is not my greatest strength in the kitchen, I decided to try my hand at a special Christmas breakfast and made homemade cinnamon rolls. I expected it to be a project, but had no idea that my lack of yeast-related knowledge would be my downfall. These still tasted great and looked fairly normal, though I have a feeling that if I had actually used the instant yeast that the recipe called for then they would have been perfect. I used active dry yeast and after baking the dough did expand, but it was still sort of dense.
Christmas Morning Breakfast 2011:
Overnight Cinnamon Rolls
For Christmas dinner I fixed one of my favorites: Holiday Beef Tenderloin with Cipollini Onions. My mom discovered this recipe in the Providence Journal a few years ago and it quickly became a family favorite. I'm not even a huge red meat fan, but I love this recipe and Alex actually gave it an excellent review too. It's a little lengthy, but not very difficult and the results are delicious. We're already planning on fixing it for Christmas dinner next year (and hoping that Alex's brother Patrick will join us and partake in the eating extravaganza)!
Check out our full Christmas menu below-- along with a few of my tips to make them extra tasty. Happy holiday cooking!
Christmas Dinner 2011 Menu
Holiday Beef Tenderloin With Cipollini Onions
Makes 8 to 10 servings
- 5-to 6-pound beef tenderloin *For just the 2 of us, we used a 2 lb. tenderloin and halved the rest of the recipe.
- 3 cloves freshly chopped garlic
- 3 tablespoons fresh thyme, minced
- 3 tablespoons fresh rosemary, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon cracked black pepper
- Kosher salt, to taste
- 2 pounds whole cipollini onions, peeled
- 1/2 cup chicken stock
- 1/2 cup granulated sugar
- 2 cups Japanese panko bread crumbs
- 1/2 bunch Italian parsley, finely chopped
- 1/2 cup honey mustard *Honeycup brand is my favorite to use.
Preheat oven to 375 degrees. With the stove set at medium-high, heat a very large skillet. Season tenderloin with kosher salt, and place in skillet, searing all sides. Remove and set side.
Add to the skillet the cipollini onion, chicken stock and sugar, and bring to a boil. Simmer onions and stir until they turn golden brown, about 10 minutes, being careful not to burn them. Keep warm, and set aside.
In a small bowl, combine Japanese panko bread crumbs, parsley and the remaining olive oil. Mix and set aside.
Place the beef tenderloin on a wire roasting rack and roasting pan. Brush honey mustard on all sides of the beef and then evenly sprinkle the parsley-panko bread crumbs.
Place in the oven and roast uncovered 30 to 40 minutes, depending on size and desired doneness. Using a roasting thermometer, medium rare is 125.
Remove butcher's string and rest the roast 15 minutes before slicing. Serve with caramelized onions.
Recipe courtesy of the Providence Journal and Robert Daugherty, Hyatt Regency Hotel on Goat Island, Newport, R.I.
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