Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 
  
  2 cups kosher or sea salt
  
  


• 
  
  1 large egg white
  
  


• 
  
  3 Tbs. freshly ground black pepper
  
  


• 
  
  3 Tbs. chopped fresh thyme (stems included)
  
  


• 
  
  2 Tbs. chopped juniper berries
  
  


• 
  
  2 Tbs. chopped garlic
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 cups unbleached all-purpose flour; more for rolling
  
  


• 
  
  One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  
  Morel Sauce
  
  
  

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  4 tsp. finely grated tangerine zest
  
  


• 
  
  2-1/2 tsp. coriander seed
  
  


• 
  
  2-1/2 tsp. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded
  
  

For the glaze

• 
  
  3 Tbs. hoisin sauce
  
  


• 
  
  2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. fresh tangerine juice
  
  


• 
  
  1 tsp. Asian sesame oil
  
  

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
  
  


• 
  
  1 recipe Double-Mushroom Ragoût
  
  

Position a rack in the center of the oven and heat the oven to 250°F.

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving.

Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.

Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze

Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you're truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

• 
  
  One 12- to 14-lb. Smithfield ham
  
  


• 
  
  2 cups water
  
  


• 
  
  1/2 cup bourbon
  
  


• 
  
  1/2 cup apple juice
  
  


• 
  
  1 1/2 cups packed brown sugar
  
  


• 
  
  1 cup ground toasted pecans
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  

Preheat oven to 325°F.

Scrub the ham well with a stiff brush under running water, position it on a rack in a large baking pan, add the water, cover, and bake for 2 1/2 hours, adding a little more water if necessary.

Meanwhile, combine the bourbon and apple juice in a saucepan and boil over moderately high heat till reduced to about 1/2 cup. In a bowl, combine the brown sugar, pecans, honey, and cayenne and stir till well bended. Add the bourbon mixture and stir to form a paste.

Remove the ham from the oven and increase the heat to 400°F. Remove and discard the skin and all but about 1/2 inch of fat, score the surface in diamonds, and rub the paste evenly over the top and sides. Return the ham to the oven and bake, uncovered, till the surface has a glossy mahogany glaze, about 30 minutes.

To serve, let the ham stand out for about 30 minutes on a platter before carving into thin slices.

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.

Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.

For the broth

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
  
  


• 
  
  Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  
  


• 
  
  Sea salt
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 medium carrots, chopped
  
  


• 
  
  2 large celery stalks, chopped
  
  


• 
  
  1 large yellow onion, chopped
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  3 to 4 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 to 3 fresh sage leaves
  
  


• 
  
  1 small sprig fresh rosemary
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1 cup Madeira
  
  

For the turkey

• 
  
  1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
  
  


• 
  
  1/2 medium lemon
  
  


• 
  
  Sea salt
  
  


• 
  
  1 medium head garlic, separated into cloves and peeled
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 sprigs fresh sage (7 to 8 inches long)
  
  


• 
  
  4 sprigs fresh rosemary (6 to 7 inches long)
  
  


• 
  
  1/3 cup celery leaves (optional)
  
  

Make the broth

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes.

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add 1-1/2 cups of water, 2 cups of the broth, and the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 2-1/2 hours. If the liquid level drops enough to expose the solids, add more broth. Strain the broth through a fine sieve into a large bowl—you’ll have 2 to 2-1/2 cups.
 

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan.

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities.

Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity.

Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips. Set the turkey in the V-rack, breast side down. Rub half of the remaining thyme butter over the back of the turkey and sprinkle with salt. Roast for 1 hour.
 

Remove the pan from the oven and baste the turkey with the pan drippings. With silicone oven mitts or two wads of paper towels, flip the turkey onto its back. Spread the remaining thyme butter over the breast and legs, sprinkle with salt, and roast for 1 hour more.

Baste and continue to roast for 30 minutes more. Baste again and then check the temperature with an instant-read thermometer in the thickest part of both thighs. The turkey is done when the thermometer registers 170°F to 175°F and the juices run clear when the thermometer is removed. If necessary, continue roasting and checking the temperature every 10 minutes. If at any time the turkey gets too dark on top, tent it loosely with foil.

Remove the pan from the oven. With silicone oven mitts or wads of paper towels, tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a serving platter or cutting board and tent it loosely with foil. Reserve the drippings in the roasting pan. Let the turkey rest for at least 30 minutes and up to 1 hour before carving.

Make the jus

Strain the drippings from the roasting pan through a fine sieve into the Madeira broth. Transfer to a fat separator, wait until the fat has risen to the top, and then slowly separate the broth from the fat into a clean 2-quart saucepan. Discard the fat.

Bring the sauce to a simmer over medium heat and season to taste with salt and pepper. If the jus is too concentrated and salty, add a little water.

Carve the turkey and serve with the jus.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, smashed
  
  


• 
  
  2 28-oz. cans whole plum tomatoes, preferably San Marzano
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more as needed    
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 large basil leaves, torn by hand into 1/2-inch pieces  
  
  

For assembly

• 
  
  2 cups whole-milk ricotta (1 lb.)
  
  


• 
  
  2-1/2 cups grated fresh mozzarella (1 lb.)
  
  


• 
  
  2 cups grated fontina (8 oz.)   
  
  


• 
  
  1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne 
  
  

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  4 tsp. finely grated tangerine zest
  
  


• 
  
  2-1/2 tsp. coriander seed
  
  


• 
  
  2-1/2 tsp. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded
  
  

For the glaze

• 
  
  3 Tbs. hoisin sauce
  
  


• 
  
  2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. fresh tangerine juice
  
  


• 
  
  1 tsp. Asian sesame oil
  
  

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster doesn’t have a cover, you can use heavy-duty aluminum foil instead. You’ll need to prepare the goose, make the broth, and prepare the bread and prunes a day ahead.

For the goose

• 
  
  One 12- to 14-lb. goose (with giblets)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the broth

• 
  
  1 Tbs. peanut or vegetable oil
  
  


• 
  
  1 medium yellow onion, coarsely chopped
  
  


• 
  
  1 medium carrot, coarsely chopped
  
  


• 
  
  1 medium celery stalk, coarsely chopped
  
  


• 
  
  2 fresh thyme sprigs
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  Kosher salt
  
  

For the stuffing

• 
  
  1 cup prunes, chopped into 1/3-inch pieces
  
  


• 
  
  2 Tbs. brandy
  
  


• 
  
  5 cups lightly packed 3/4-inch bread cubes (from a loaf of French or Italian bread)
  
  


• 
  
  2 cups chopped celery, including leaves (about 4 stalks)
  
  


• 
  
  1-3/4 cups chopped yellow onion (1 large)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. fresh thyme leaves, lightly chopped
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  

For the gravy

• 
  
  3/4 cup dry red wine, such as Cabernet Sauvignon or Shiraz/Syrah
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  2 Tbs. currant or plum jelly
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Prepare the goose

Pull the giblets out of the cavity. Refrigerate the liver for use in the stuffing and set the other giblets aside for the broth. Tear off any loose deposits of fat from inside the cavity openings. With a chef’s knife, cut off and reserve the two long outermost sections of each wing, leaving only the section nearest the breast still attached. Next, with a paring knife, prick holes in the skin around the thighs, being careful not to cut into the meat. Finally, season the goose generously inside and out with salt and pepper. Set on a rack on a baking sheet and refrigerate, uncovered, overnight.

Make the broth and start the stuffing

Using a cleaver, chop the neck and wings into 4-inch sections. Pat dry with paper towels. Heat the oil in a 5-quart soup pot over medium heat. Add the neck, wings, and giblets (excluding the liver). Cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Add the onion, carrot, celery, thyme, and bay leaf and stir. Add 1 quart water and a small pinch of salt and bring to a boil. Immediately reduce the heat to medium low and simmer gently for 2 hours. Strain, discarding the solids, and cool to room temperature before refrigerating. You should have 1-1/3 to 1-3/4 cups broth.

Combine the prunes and brandy for the stuffing in a small bowl, cover, and steep overnight. Arrange the bread cubes for the stuffing on a baking sheet and set aside, uncovered, to dry overnight.

Steam the goose

Put the goose breast side up on a V-rack in a large flameproof roasting pan with sides at least 3 inches high. Set the pan on the top of the stove over the largest burner and add about 1 inch of water. Cover the roasting pan tightly with heavy-duty foil (or with the domed lid if using a covered roaster). Bring to a boil and lower the heat so the water just simmers. Steam the goose for 40 minutes. Check the liquid occasionally to make sure it hasn’t evaporated and add hot water if necessary. Turn off the heat and uncover the pan, being careful of the steam. Remove the goose and rack from the pan and set aside for 20 to 30 minutes until cool enough to handle.

Make the stuffing and roast the goose

Position a rack in the center of the oven and heat the oven to 325°F. Spoon 2 Tbs. rendered goose fat from the steaming liquid in the roasting pan (reserving the rest) and put it in a medium skillet over medium heat. Add the goose liver and sauté, turning a few times, until it browns and feels springy, about 6 minutes. Transfer to a cutting board to cool. Return the skillet to medium heat and add the celery, onion, garlic, thyme, and 1/2 tsp. each salt and pepper. Stir, cover, and reduce the heat to medium low. Cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes.

Transfer the vegetables to a large mixing bowl. Stir in the bread cubes, soaked prunes, parsley, orange and lemon zests, and 1/2 tsp. salt. Chop the liver and add it to the bowl. Check the goose for pinfeathers or quills—these are most often found around the legs. Remove any with strong tweezers or pliers. Using a large spoon, loosely fill the large cavity of the goose with stuffing. If there is any leftover stuffing, use it to fill the smaller neck cavity.

Pour the steaming liquid from the roasting pan into a clean vessel and leave at room temperature until cool. When the liquid and fat are cool enough to handle, spoon the fat off, set aside 2 Tbs. for the gravy, and reserve the rest for cooking; discard the water.

Return the roasting rack and goose to the roasting pan. Roast for 1-1/2 hours and then rotate the pan for even cooking. Continue roasting until the meat on the drumsticks feels very soft when pressed, 1/2 to 1 hour more. You can also check that the thigh (near the joint) is 175°F to 180°F and that the stuffing is at least 165°F. Remove the goose from the oven.

Set the goose in a draft-free spot to rest for 20 to 45 minutes. If the kitchen is cool, tent the bird loosely with foil.

Make the gravy

Pour off the fat from the roasting pan, being careful to leave behind all the tasty pan drippings. Set the roasting pan over medium heat on the largest burner and add the wine, stirring and scraping with a wooden spoon to loosen all the pan drippings. Bring to a boil and reduce by about half, stirring often, about 3 minutes. Scrape the contents of the roasting pan into a strainer set over a bowl.

In a medium saucepan over medium heat, heat the 2 Tbs. reserved goose fat. Whisk in the flour and continue whisking for about 1 minute. Slowly whisk in the liquid from the roasting pan and then whisk in the broth. Simmer, whisking frequently, until thickened and full-flavored, about 5 minutes. Whisk in the jelly until melted. Season to taste with salt and pepper, and keep warm while you carve the goose.

Serve the goose and stuffing with the gravy on the side.

Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze

Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you're truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

• 
  
  One 12- to 14-lb. Smithfield ham
  
  


• 
  
  2 cups water
  
  


• 
  
  1/2 cup bourbon
  
  


• 
  
  1/2 cup apple juice
  
  


• 
  
  1 1/2 cups packed brown sugar
  
  


• 
  
  1 cup ground toasted pecans
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1/8 tsp. cayenne pepper
  
  

Preheat oven to 325°F.

Scrub the ham well with a stiff brush under running water, position it on a rack in a large baking pan, add the water, cover, and bake for 2 1/2 hours, adding a little more water if necessary.

Meanwhile, combine the bourbon and apple juice in a saucepan and boil over moderately high heat till reduced to about 1/2 cup. In a bowl, combine the brown sugar, pecans, honey, and cayenne and stir till well bended. Add the bourbon mixture and stir to form a paste.

Remove the ham from the oven and increase the heat to 400°F. Remove and discard the skin and all but about 1/2 inch of fat, score the surface in diamonds, and rub the paste evenly over the top and sides. Return the ham to the oven and bake, uncovered, till the surface has a glossy mahogany glaze, about 30 minutes.

To serve, let the ham stand out for about 30 minutes on a platter before carving into thin slices.

Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.

Roasted Cod with Lemon-Parsley Crumbs

• 
  
  1 cup panko breadcrumbs
  
  


• 
  
  3 Tbs. melted unsalted butter
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
  
  

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

Classic Beef Wellington

If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a delicious and decadent meal.
Watch a video to learn how to make and assemble Classic Beef Wellington step-by-step and visit the Guide to Christmas Dinner for more holiday-worthy recipes, menu planning tools, and how-to videos.

For the duxelles

• 
  
  1 oz. (2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 Tbs. vegetable or sunflower oil
  
  


• 
  
  1/4 cup finely chopped shallots
  
  


• 
  
  1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

For the Madeira sauce

• 
  
  6 cups beef stock, homemade or store-bought
  
  


• 
  
  1 cup Madeira
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, diced
  
  

For the crêpes

• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For assembly

• 
  
  3 lb. center-cut beef tenderloin, trimmed, side muscle removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. vegetable or sunflower oil
  
  


• 
  
  2/3 cup chicken liver pâté, homemade or store-bought
  
  


• 
  
  1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  1 tsp. unsalted butter, softened
  
  

Make the duxelles

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. Season with a pinch of salt and a few grinds of pepper. Stir in the parsley; then transfer to a small bowl and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months.)

Begin the Madeira sauce

Bring 6 cups of the stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes. Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes. Season to taste with salt and pepper. (The sauce can be prepared to this point up to 1 day ahead. Finish the sauce just before serving the Wellington.)

Make the crêpes

In a large bowl, whisk the flour and salt. Make a well in the center, break in the eggs, and add 1/4 cup of the milk. Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The batter can be covered and set aside for up to an hour at this point.)


Melt the butter in a 10-inch skillet over medium-low heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl. Whisk 1 Tbs. of the melted butter into the batter. Reserve the rest for greasing the pan between crêpes. Increase the heat to medium high and pour 1/4 cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan.


Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You’ll need 4 crêpes.

Assemble and bake the Wellington

Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don’t worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and cool.


In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste.


Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface. Dot the pâté mixture over the crêpes, then use an offset spatula to spread it evenly across the crêpes’ surface.


Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends.


If using store-bought puff pastry that’s packaged as 2 sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.


On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle (for store-bought puff, roll in the direction of the seam).


Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends.


Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)


At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F.


Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes.


Meanwhile, finish the sauce: Heat the sauce in a 12-inch skillet over medium heat. When it begins to simmer, reduce the heat to low and whisk in the butter a few pieces at a time. Do not allow it to boil. Season to taste with salt and pepper.


Thickly slice the Wellington and serve it with the sauce.

Slow-Roasted Prime Rib

A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.
 
Need more ideas for an elegant Christmas dinner roast? Read our Guide to Buying and Carving Prime Rib (before you hit the meat market) and check out our Guide to Christmas Dinner where you'll find a juicy prime rib dinner menu and a recipe for a dry-aged beef rib roast sure to impress your guests. 

• 
  
  3-bone beef rib roast (about 6 lb.), preferably from the small or loin end and Prime grade
  
  


• 
  
  3 Tbs. fleur de sel or other flaky sea salt
  
  


• 
  
  1-1/2 Tbs. coarsely cracked black pepper
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  8 to 10 sprigs rosemary
  
  


• 
  
  8 to 10 sprigs thyme
  
  


• 
  
  10 medium cloves garlic, smashed and peeled
  
  


• 
  
  3 Tbs. unsalted butter, cut into 1/2-inch cubes
  
  

Tip:

Fleur de sel is a premium sea salt harvested in France. You can find it in specialty stores or online at Saltworks.

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.

Position a rack in the center of the oven and heat oven to 325ºF.

Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and,  when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.

Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120º to 125ºF for rare, about 2 hours. Cook to 130º to 135ºF for medium-rare (about 2-1/4 hours), 140º to 145ºF for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.

Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.

For the broth

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
  
  


• 
  
  Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  
  


• 
  
  Sea salt
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 medium carrots, chopped
  
  


• 
  
  2 large celery stalks, chopped
  
  


• 
  
  1 large yellow onion, chopped
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  3 to 4 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 to 3 fresh sage leaves
  
  


• 
  
  1 small sprig fresh rosemary
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1 cup Madeira
  
  

For the turkey

• 
  
  1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
  
  


• 
  
  1/2 medium lemon
  
  


• 
  
  Sea salt
  
  


• 
  
  1 medium head garlic, separated into cloves and peeled
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 sprigs fresh sage (7 to 8 inches long)
  
  


• 
  
  4 sprigs fresh rosemary (6 to 7 inches long)
  
  


• 
  
  1/3 cup celery leaves (optional)
  
  

Make the broth

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes.

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add 1-1/2 cups of water, 2 cups of the broth, and the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 2-1/2 hours. If the liquid level drops enough to expose the solids, add more broth. Strain the broth through a fine sieve into a large bowl—you’ll have 2 to 2-1/2 cups.
 

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan.

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities.

Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity.

Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips. Set the turkey in the V-rack, breast side down. Rub half of the remaining thyme butter over the back of the turkey and sprinkle with salt. Roast for 1 hour.
 

Remove the pan from the oven and baste the turkey with the pan drippings. With silicone oven mitts or two wads of paper towels, flip the turkey onto its back. Spread the remaining thyme butter over the breast and legs, sprinkle with salt, and roast for 1 hour more.

Baste and continue to roast for 30 minutes more. Baste again and then check the temperature with an instant-read thermometer in the thickest part of both thighs. The turkey is done when the thermometer registers 170°F to 175°F and the juices run clear when the thermometer is removed. If necessary, continue roasting and checking the temperature every 10 minutes. If at any time the turkey gets too dark on top, tent it loosely with foil.

Remove the pan from the oven. With silicone oven mitts or wads of paper towels, tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a serving platter or cutting board and tent it loosely with foil. Reserve the drippings in the roasting pan. Let the turkey rest for at least 30 minutes and up to 1 hour before carving.

Make the jus

Strain the drippings from the roasting pan through a fine sieve into the Madeira broth. Transfer to a fat separator, wait until the fat has risen to the top, and then slowly separate the broth from the fat into a clean 2-quart saucepan. Discard the fat.

Bring the sauce to a simmer over medium heat and season to taste with salt and pepper. If the jus is too concentrated and salty, add a little water.

Carve the turkey and serve with the jus.

Orange-Roasted Salmon with Yogurt-Caper Sauce

Because it's such a delicious roast, you'll be tempted to save this dish for company, but don't. Treat yourself. Ready in the time it takes to make a salad and set the table, it's perfect for a weeknight meal, and the citrusy-tangy sauce is one you'll want to whip up anytime you want to add something special to a simple fish.

• 
  
  2 Tbs. extra-virgin olive oil; more for the baking sheet
  
  


• 
  
  Six 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup plain whole-milk yogurt
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/2 Tbs. capers, drained, rinsed, and chopped
  
  


• 
  
  1 Tbs. fresh orange juice
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.

Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.

Combine the yogurt in a small bowl with the remaining 1 Tbs. of olive oil, 1/2 tsp. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.

Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

• 
  
  2 boneless, skin-on duck breast halves (about 1 lb. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup plum preserves  
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce 
  
  


• 
  
  1/4 tsp. Chinese five-spice powder
  
  


• 
  
  Pinch crushed red pepper flakes  
  
  


• 
  
  3 scallions, thinly sliced 
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve. 

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. It cooks for 40 to 50 minutes—enough time to make a salad, set the table, or just relax and enjoy the appetizing aromas filling your kitchen. 
Read Quick Prep, Easy Roast for six additional holiday-worthy roasts, including Spice-Crusted Roast Pork Tenderloin and Rack of Lamb with Ancho-Honey Glaze. And, for more beef tenderloin recipes, visit the Guide to Christmas.  

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  1-1/2 tsp. ground fennel seed
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1/2 tsp. freshly cracked black pepper
  
  


• 
  
  2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
  
  


• 
  
  1/2 cup crème fraîche
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1-1/2-inch intervals.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.

Cranberry-Honey-Glazed Chicken

For the cranberry-honey glaze:

• 
  
  4 oz. (1 cup) fresh or frozen cranberries, picked through and rinsed
  
  


• 
  
  1/2 cup honey
  
  


• 
  
  1/4 cup rice vinegar
  
  


• 
  
  2 Tbs. chopped fresh thyme leaves (reserve the stems for the chicken cavity)
  
  

For the chicken:

• 
  
  1 5-lb. chicken
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large shallot, peeled and halved
  
  


• 
  
  1 recipe Fresh Cranberry Relish
  
  

Make the cranberry-honey glaze:

Combine the cranberries, honey, and vinegar in a small saucepan. Bring to a boil over high heat, then turn down the heat to medium and simmer until the cranberries pop and are very soft, 4 to 5 minutes. Remove from the heat and pour the mixture into a fine sieve set over a bowl. Use a rubber spatula to force most of the pulp through the sieve, leaving the skins and seeds behind (be sure to get the pulp clinging to the bottom of the sieve). Add the chopped thyme and stir until the glaze is well combined. Set aside to cool and thicken.

Prepare the chicken:

Position a rack in the lowest part of the oven and heat the oven to 425°F. Set a V-rack in a foil-lined medium or large roasting pan. Trim the excess fat from the chicken and clean out the cavity. Tuck the wing tips behind the neck and set the chicken on a tray or cutting board. Put the shallot and reserved thyme stems in the cavity of the chicken. Brush the chicken all over with half of the melted butter. Generously season the chicken all over with salt and pepper, including the cavity. Tie the legs loosely if you want, and set the chicken, breast side up, on the rack in the pan.

Roast on the bottom oven rack for 20 minutes. Baste with the remaining 1-1/2 Tbs. butter and roast for 10 minutes. Stir the glaze to loosen it, then brush the chicken with about half of the glaze. Don’t worry if some of the glaze slides off the chicken. Roast for 10 minutes, then brush with the remaining glaze. Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh reads 170°F and the juices run clear, 30 to 35 minutes more. The skin should be a caramelized reddish-brown. If any parts of the chicken begin to get too brown before the chicken is done, tent it with foil.

Remove the pan from the oven and tilt the chicken to allow juices in the cavity to drain into the pan. (As long as the thighs have reached 170°F, it’s fine if these juices are pink.) Transfer the chicken to a cutting board or platter and let it rest 5 to 10 minutes. Carve and serve with the cranberry relish.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

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  2 cups kosher or sea salt
  
  


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  1 large egg white
  
  


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  3 Tbs. freshly ground black pepper
  
  


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  3 Tbs. chopped fresh thyme (stems included)
  
  


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  2 Tbs. chopped juniper berries
  
  


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  2 Tbs. chopped garlic
  
  


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  1 Tbs. chopped fresh flat-leaf parsley
  
  


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  2 to 3 cups unbleached all-purpose flour; more for rolling
  
  


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  One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
  
  


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  1 Tbs. vegetable oil
  
  


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  Morel Sauce
  
  
  

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.