A complete holiday meal

Okay, you’ve got everyone’s gift and the tree is trimmed but you forgot one thing — your Christmas dinner menu. Tyler Florence of the Food Network saves the holiday spirit with this festive Christmas meal. Check out the recipes below.

PORK ROAST STUFFED WITH APPLES, LEEKS AND WALNUTSTyler Florence

Serves 6

Coat a large skillet with oil and place over medium heat. Add the butter once it has melted, add the leeks, apples, walnuts and several sprigs of thyme. Sauté for 5 to 10 minutes until the leeks and apples have released their moisture and softened. Pour in the cream and season with salt and pepper. Let the mixture cook down until dry. Remove from the heat and let cool.

Preheat oven to 425F. Slice the pork roast lengthwise down the center to lay it out flat like a book. Season the port generously with salt and pepper. Spread the cooled leek filling evenly on the meat.

Starting from the side closest to you, roll the pork up like a pinwheel.

Tie it in 3 or 4 places with kitchen string to hold it together. Carefully transfer the pork loin to a roasting pan with an insert rack. Toss some more thyme sprigs on top and roast for 20 to 25 minutes. Let the pork loin rest for 5 minutes before removing the strings and slicing.

912358260481347782693533091olive oilExtra-virgin olive oilbutter1tablespoon1 tablespoon unsalted butterleeks22 leeks, white part only, sliced in rings and well-washedapples22 Granny smith apples, peeled, cored and dicedwalnuts0.5cup1/2 cup walnutsthyme0.5bunch1/2 bunch fresh thyme sprigsheavy cream0.5cup1/2 cup heavy creamKosher salt and freshly ground black pepperpork loin roast3.5pound3-1/2 pound center-section boneless pork loin roast, with fat cap left on

SPICED POACHED QUINCETyler Florence

Serves 6

In large pot, combine all ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on the top of the simmering quinces and place a small plate on top of the paper to keep the quinces submerged in the syrup. Watch the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are cooked, easily pierced with a paring knife, but not falling apart. Strain the syrup.

Serve 1/2 of a quince, warm or at room temperature, in a shallow bowl with some syrup.

912358260575347783143827771water4cup4 cups watersugar2cup2 cups sugarcinnamon2stick2 cinnamon stickscardamon1teaspoon1 teaspoon ground cardamomallspice1teaspoon1 teaspoon allspicecloves55 whole clovesanise22 whole star anisefennel seed1teaspoon1 teaspoon fennel seedginger11-inch piece fresh ginger, whacked open with flat side of a knifelemon11 lemon, halvedorange11 orange, halvedquince2pound3 quinces, about 2 pounds, peeled and halved lengthwise

GARLIC-CHIVE MASHED POTATOES
Servings:

Serves 6

Ingredients

    • 1 head of garlic
    • 2 pounds Yukon gold potatoes, peeled and quartered
    • 1 tablespoon sea salt
    • 1 cup heavy cream
    • 1/2 cup (1 stick) unsalted butter
    • Sea salt and freshly ground black pepper
    • 2 tablespoons chopped, fresh chives

Preparation

Baking Directions:

Serving Directions:

Tips:

ROASTED CARROTS WITH ORANGE BROWN BUTTER AND SAGE
Servings:

Serves 6

Ingredients

    • 1 to 2 bunches young carrots, with tops
    • 1/4 cup extra-virgin olive oil
    • Sea salt and freshly ground black pepper
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 orange, halved
    • 1 tablespoon brown sugar
    • 4 sage leaves

Preparation

Baking Directions:

Serving Directions:

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