Recipes for a perfect Christmas feast

Position a rack in the lower third of an oven and preheat to 475°F.

In a small bowl, combine the thyme, black pepper and salt. Put roast, rib side down (the ribs act as a natural rack), in the center of a roasting pan and rub all over with the oil. Press the thyme mixture into the beef.

Roast beef for 30 minutes, then reduce the oven temperature to 375 degrees. Roast for 1 1/4 to 1 1/2 hors more, or until a meat thermometer inserted into the center of the meat registers 115 degrees. Transfer the beef to a carving board, reserving the pan juices, and let stand 25 minutes (Meat will continue to cook reaching about 130 degrees for medium-rare).  (When you remove the roast from the oven, increase the temperature to 450°F to bake the Yorkshire Puddings.)

While the meat is resting, make the pan sauce and the Individual Yorkshire Puddings.

To make the sauce: Before proceeding with the sauce, spoon 6 tablespoons of drippings from the pan; reserve.

Place the roasting pan with the drippings of medium heat. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 minutes. Season with salt and pepper. Keep warm until ready to serve.  

To make the horseradish cream whip:

In a bowl. Using a whisk or an electric mixer set on medium speed, whip the cream until soft peaks form. Stir in the horseradish, lemon zest, and white pepper to taste. Spoon into a bowl and pass at the table.

In a blender, combine eggs, milk, flour and salt until just smooth. Chill 30 minutes.

Remove the roast from the oven and increase the oven temperature to 450°F. Put 1 teaspoon fat in each of 16 standard metal cups (1/3 cup) and place in the oven until very hot, about 8 minutes.  Spoon 2 tablespoons cold batter into each cup. Bake until golden and puffed, about 12 minutes. Serve immediately.

Bring a large pot of water to a boil and salt generously. Add the green beans and cook until crisp tender, about 4 minutes. Drain well and pat dry with paper towels. (Can be prepared up to this point, up to 4 hours ahead.)

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Add the lemon juice and toss to coat. Season with salt and pepper.  Serve immediately.

Preheat oven to 375°F. Melt butter in sauté pan over medium-high heat. Add mushrooms and sauté until golden brown, about 5 minutes.

Generously butter an 11x7x2-inch baking dish. Peel and cut potatoes Arrange 2 layers of potatoes in prepared dish. Lay 1/3 of mushrooms over potatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper.

Carefully pour cream over potatoes. Cover with foil and bake 45 minutes.

(Can be made 2 hours ahead. Let stand at room temperature.)

Uncover and continue baking until golden brown and set, about 30 minutes longer. Let stand 10 minutes before serving.

Place the ice cream in a chilled large metal bowl. Add the peppermint candies and white chocolate and stir until combined. Place in the freezer until firm.

To serve, spoon the ice cream into individual bowls. Top with fudge sauce and garnish with peppermint sticks.