With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping approximately ½ inch from other side.
Open beef as if opening a book.
Cover with plastic wrap or waxed paper.
Pound beef with flat side of meat mallet or rolling pin until uniformly ¼ inch thick.
In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.
Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated.
Cool 5 minutes.
Add bread crumbs, cheese and parsley; toss to combine.
Sprinkle bread crumb mixture over beef to within 1 inch of edges.
Tightly roll up, beginning with long side.
Turn small end of beef under about 6 inches so it cooks evenly.
Tie with kitchen string at 1½-inch intervals.
Place beef, seam side down, on rack in shallow roasting pan.
Brush with oil; sprinkle with salt.
Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F.
Cover loosely with foil; let stand about 15 minutes or until thermometer reads 145°F.
Meanwhile, in 1-quart saucepan, heat sauce ingredients to boiling, stirring occasionally; reduce heat to low.
Simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.
Remove string from beef before slicing.
Serve with sauce.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Take the stress out of last-minute prep by making the sauce up to 24 hours in advance. Cover and refrigerate in a microwavable serving bowl until serving time. When ready to serve, microwave on High 30 seconds to 1 minute, stirring occasionally, until hot. (Sauce may have thickened. To thin sauce, stir in an additional 1 to 2 tablespoons of wine or beef broth if desired.)
Festive Touch
For an easy and seasonal garnish, arrange fresh sprigs of rosemary on the platter with the meat.
Insert ovenproof meat thermometer so tip is in center of thickest part of ham and does not touch bone or rest in fat.
Bake uncovered 1 hour 30 minutes or until thermometer reads 140°F.
In small bowl, mix brown sugar, vinegar and mustard.
Brush mixture over ham during last 45 minutes of baking.
Cover loosely with foil; let stand 10 to 15 minutes before slicing.
Notes / Tips / Wine Advice:
Festive Touch
Try a different glaze instead of the Balsamic–Brown Sugar Glaze. For Apricot-Bourbon Glaze, mix ½ cup apricot preserves, 2 teaspoons ground ginger and ¼ cup bourbon or pineapple juice. For a Sweet-Spicy Glaze, mix ½ cup honey, 2 tablespoons packed brown sugar, 1 tablespoon Sriracha sauce and 1 clove garlic, finely chopped.
Festive Touch
For a unique and beautiful garnish, arrange fresh kumquats, figs and fresh sprigs of sage and rosemary around the ham on the serving platter.
Kitchen Secrets
If you like, score the fat side of the ham diagonally at 1-inch intervals, cutting ¼ inch deep; score in the opposite direction to form diamond shapes.
Remove skin from ham; trim fat to ¼-inch thickness.
Make shallow cuts in fat 1 inch apart in diamond pattern.
Place ham in roasting pan.
Insert ovenproof meat thermometer so tip is in center of thickest part of ham and does not touch bone or rest in fat.
Add broth to pan.
In 2-quart saucepan, stir together preserves, brandy, vinegar, 3 tablespoons mustard, the honey and pepper; heat to boiling over medium-high heat, stirring constantly.
Reduce heat to medium-low; simmer 5 minutes, stirring constantly, until mixture is slightly reduced.
Cover and refrigerate half of cherry mixture until serving time.
Brush ham with half of the remaining cherry mixture.
Place pan on lowest oven rack.
Bake 4 hours to 4 hours 30 minutes or until thermometer reads 140°F, brushing with remaining cherry mixture every 30 minutes.
Let stand 15 minutes before slicing.
Serve ham with mustard and reserved cherry mixture.
In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
Roast uncovered 15 minutes; cover loosely with foil.
Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F.
Let stand 3 minutes before slicing.
Notes / Tips / Wine Advice:
Festive Touch
Looking for a fresh take on a holiday meal? Pair this savory pork roast with Creamy Italian Oven Polenta (see recipe) and Holiday Aloo Gobi (see recipe). Or keep it simple with mashed potatoes and steamed carrots.
3 to 4chipotle chiles in adobo saucefrom 7-oz can, finely chopped
Instructies
Place 2-gallon resealable food-storage plastic bag in stockpot or very large bowl.
Add cold water, 2 cups vinegar, the sage, peppercorns and garlic to the bag.
In medium bowl, stir together 1 cup boiling water, the salt and brown sugar until dissolved.
Pour into vinegar mixture.
Remove excess fat from body cavity and neck of duck.
Rinse inside and out under cool running water.
With large sharp fork, prick the skin all over at an angle, being careful not to pierce meat.
Carefully place duck in brine, making sure entire duck is submerged (weigh it down with a plate, if necessary).
Cover; refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 350°F.
Remove duck from brine; discard brine.
Rinse duck inside and out and pat dry.
Place duck, breast side up, on rack in large roasting pan.
Tie legs with kitchen string.
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast 1 hour 40 minutes.
Carefully remove duck from pan; pour drippings and cooking juices from pan into large heatproof bowl or container.
Discard or save for another use.
Return duck to rack in roasting pan.
In medium bowl, stir together cranberry sauce, ¼ cup vinegar and the chiles; reserve half of the glaze for serving.
Brush about ¼ cup of the remaining glaze over duck.
Roast 45 minutes to 1 hour longer, brushing with glaze every 10 minutes, until meat thermometer reads 165°F.
Place duck on warm serving platter.
Cover; let stand 15 minutes for easiest carving.
Heat reserved glaze until warm; serve with duck.
Notes / Tips / Wine Advice:
Festive Touch
For simple, jolly garnishes, arrange fresh sage leaves and whole crab apples around the duck on the platter.
Kitchen Secrets
Keep the flavorful duck-fat drippings for adding flavor to other dishes. Freeze small amounts in ice cube trays; transfer to a resealable freezer plastic bag, and keep frozen 2 to 3 months. Try stirring a small amount into steamed vegetables, or add it to mashed potatoes instead of butter. Rub it on poultry before roasting to make the skin crisp, or use a little to sear meat with a secret depth of flavor
1tablespoonchopped fresh or 1 teaspoon dried rosemary leaves
1teaspoonsalt
½teaspoonpepper
1canor bottle12 oz dark beer
BEER GRAVY
½cupcold water
¼cupall-purpose flour
Instructies
Heat oven to 325°F.
Discard giblets and neck, or reserve for another use.
Rinse turkey inside and out with cold water; pat dry with paper towels.
Fasten neck skin to back of turkey with skewer.
Fold wings across back of turkey so tips are touching.
Place turkey, breast side up, in large roasting pan.
In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer.
Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring after 30 seconds, until well mixed.
Brush about one-third of mixture evenly over surface of turkey.
If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 2 hours 30 minutes to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes.
Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
Place tent of foil loosely over turkey to prevent excessive browning.
Place turkey on warm platter; cover with foil to keep warm.
Let stand 15 minutes for easiest carving.
Meanwhile, measure drippings and add enough water to make 2 cups.
In 2-quart saucepan, heat drippings to boiling.
In small bowl, mix cold water and flour until smooth.
Stir flour mixture into boiling drippings.
Cook 2 to 3 minutes, stirring constantly, until gravy is thickened and bubbly.
Notes / Tips / Wine Advice:
Festive Touch
For a colorful garnish, arrange sliced onion, pattypan squash and carrots around turkey on serving platter; tuck in sprigs of fresh rosemary.
Discard giblets and neck, or reserve for another use.
Rinse turkey inside and out with cold water; pat dry with paper towels.
Fold wings across back of turkey so tips are touching.
If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.
Place turkey, breast side up, on rack in large roasting pan.
Melt 1 tablespoon of the butter; brush over turkey.
In small bowl, mix thyme, salt, allspice, pepper and oil.
Rub mixture over turkey.
Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 3 hours to 3 hours 45 minutes.
After roasting about 2 hours, cut band of skin or remove tie holding legs, if desired, to allow insides of thighs to cook thoroughly and evenly.
Place tent of foil loosely over turkey to prevent excessive browning.
Melt remaining 1 tablespoon butter; mix with syrup.
Brush half of the mixture over turkey about 20 minutes before completely cooked.
Brush again about 10 minutes before completely cooked.
Turkey is done when thermometer reads 165°F and legs move easily when lifted or twisted.
Place turkey on warm platter; cover with foil to keep warm.
Let stand 15 minutes for easiest carving.
Notes / Tips / Wine Advice:
Festive Touch
Sprigs of fresh thyme make an easy yet pretty garnish around your bird. The fresh fragrance is a beautiful bonus! Rainier cherries and apricot slices are other pretty choices.
