December 22 Meal: Not Feeling So Great

This was an unfortunate day.  I was home for Christmas and my Mom and I went out for the day to run some errands.  We were out until mid-afternoon and never had anything to eat.  Half-way through cooking this meal I started to feel faint, so I had a snack, but the damage was already done.  The dinner didn't sit well and I didn't even get to try the dessert. 

Mustard-Seed-Crusted Prime Rib Roast with Dijon Crème Fraiche and Roasted Balsamic Onions
The roast is covered with salt, pepper, mustard, and garlic, roasted for 20 minutes and then the vegetables are added.  I added them a little too early or cooked too long, so they ended up pretty crispy.  The cream for the top isn't really my thing because of the horseradish. The meat tasted good, though.

Yumminess: 6 out of 10

Rainbow Chard and Radicchio Saute

The rainbow chard part of this combo is great, but the radicchio was way too bitter.  I also loved the pine nuts.  This was a good way to eat the chard, but next time I'd leave out the radicchio.  Although, it did add a nice punch of color.

Yumminess: 5 out of 10 with the radicchio

Endive Spears with Smoked Salmon, Horseradish Cream, and Dill

If you've read my other posts, you know that I've learned I don't like smoked salmon.  Or maybe it's more of an aversion.  Shaun actually ended up making this recipe for me and taste-testing it, too.  The process of making it is fairly simple, mix up the cream cheese, capers, dill, lemon juice, lemon peel, and horseradish.  Top the endive spears with the mixture and red onion and salmon.

Yumminess: 6 out of 10, according to Shaun

Frozen Chocolate-Peppermint Buche de Noel

This was fun to make and I'm disappointed I didn't get to try it.  You make the cake on a baking sheet.  When it comes out form the oven you roll it in a kitchen towel to get a bend into it and let it cool.  Unroll, spread softened ice cream, and roll it back up to put in the freezer.  The last step we did was to make the meringue to top the cake, run a fork through for texture, and freeze again.  The final touch is a little hit with a torch to give it a more tree-like look.  We didn't make the chocolate leaves because of lack of time.

Yumminess: Shaun says 7 out of 10