Christmas Foods - Seasons Greetings!

• ¼ to 1/3 cup sifted flour
• ¼ cup turkey pan drippings or butter
• 2 cups hot water
• 2 tsp. chicken flavour instant bouillon or 2 chicken flavour bouillon cubes

In a medium skillet, stir flour into drippings until smooth; cook and stir until dark brown. Add water and bouillon; cook and stir until thickened and bouillon is dissolved. Refrigerate the leftovers.

• 1 tsp. freshly ground coarse black pepper
• Juice of 2 lemons
• 1 tbsp. red wine vinegar
• 1½ tbsp. minced shallots

In a small bowl, combine all the ingredients and chill. Serve with raw oysters on the half shell.

• 1 4 oz. can dry mustard
• 1 cup malt vinegar
• 1 cup sugar
• 6 eggs, beaten

In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit on the counter for 3 hours. Combine the mustard mixture with the sugar and eggs in the top of a double broiler. Bring to a gentle simmer and cook 20 to 25 minutes, stirring regularly until thickened (the consistency of mayonnaise). Store in the fridge.

• ½ oz. dried porcini mushrooms
• 3 cups beef stock
• 2 cups chicken stock
• ½ cup dry red wine
• 1 tbsp. butter
• 1 tbsp. olive oil
• ½ cup minced shallots
• ½ lb. fresh mushrooms, chopped
• 2 tbsp. chopped fresh mint
• Salt and freshly ground pepper to taste

In a small bowl, soak the dry mushrooms in ¾ cup warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In a small pot, combine the beef stock, chicken stock, wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil, and shallots. Sauté until the shallots are tender. Add the fresh mushrooms to the pan and sauté until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sautéed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

• ¼ cup prepared horseradish
• ¼ cup sour cream
• ¼ cup mayonnaise

In a bowl, combined all the ingredients. Serve with beef.

• 2½ cups beef stock
• ½ cup dry white wine
• Salt to taste

Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strain the sauce and skim off as much fat as possible. Add salt to taste. Serve with roasted beef.

• 2½ cups beef stock
• ¼ cup dry white wine
• 4 tbsp. butter
• ½ cup all-purpose flour
• 2 tbsp. olive oil
• 1 medium yellow onion, peeled and sliced
• 1 tbsp. Maggi Liquid Seasoning
• Salt and freshly ground pepper to taste
• Pita bread

In a small saucepan, bring the beef stock and wine to a simmer. Melt the butter in a small frying pan and add the flour. Cook together to form a roux. Add the roux to the hot stock mixture and whisk it in with a wire wisk. Simmer the gravy, whipping it until smooth and lump free.

Heat a frying pan and add the olive oil and the onion. Sauté until transparent. Add to the gravy with the Maggi and the salt and pepper to taste. Serve over the pita bread torn into pieces.