Now's the time to write up some notes for your notebook so you remember next year. I usually only do notes about the food but you could write down your thoughts about gifts and holiday prep. What worked and what did not.
Christmas Day is my first after day since we celebrate on Christmas Eve. I wrote up my notes from yesterday's meal. I kept a pad of paper on the counter so I could write down thoughts as they occurred instead of forgetting them.
2010 Christmas Menu Notes
Prime Rib
Baked Fingerling Potatoes
Caramelized Onions
Stuffed Mushrooms
Sugar Snap Peas
Sour Cream, seasoned and plain
Horseradish Sauce
Pecan Pie
Chocolate Salami
Banana Bread
Prime Rib: Had a 13.13 pound roast was 4 ribs. Could use a smaller one next year or could just plan for leftovers. Be sure to have French bread for sandwiches.
Dry aged the roast for one week in refrig. Did add to the tenderness. Do again.
Put into a 475 over for 45 minutes covered with Coffee Meat Rub with Worcestershire sauce. Used meat thermometer set to 125. Was too high, lower setting for next year.
Turned off oven after 45 minutes with sign on door not to open.
2:00 put in oven
2:30 temp was 45
3:00 temp was 56
3:30 temp was 73
4:00 temp was 101
4:45 temp was 105 turned on oven to 350
5:15 temp was 110
5:28 temp was 116
Let roast sit for 10 minutes. Was done just fine. Excellent pink color all the way from the edges to the middle. 2009-had smaller roast was done after 2 hours with oven off.
Potatoes: Baked these at 350 before putting in roast. Kept warm in crock-pot. Do again.
Caramelized Onions: Did these in cast iron skillet. Kept warm in crock-pot. Do again.
Stuffed Mushrooms: Used 1 large box. Need to use two since we used these as appetizers.
Sugar Snap Peas: Used three bags. Way too many. Two would be fine.
Had no complaints. Was easy to fix and very little rush except at the end when carving up the roast since I was cooking the Sugar Snap Peas also.
Christmas Day is my first after day since we celebrate on Christmas Eve. I wrote up my notes from yesterday's meal. I kept a pad of paper on the counter so I could write down thoughts as they occurred instead of forgetting them.
2010 Christmas Menu Notes
Prime Rib
Baked Fingerling Potatoes
Caramelized Onions
Stuffed Mushrooms
Sugar Snap Peas
Sour Cream, seasoned and plain
Horseradish Sauce
Pecan Pie
Chocolate Salami
Banana Bread
Prime Rib: Had a 13.13 pound roast was 4 ribs. Could use a smaller one next year or could just plan for leftovers. Be sure to have French bread for sandwiches.
Dry aged the roast for one week in refrig. Did add to the tenderness. Do again.
Put into a 475 over for 45 minutes covered with Coffee Meat Rub with Worcestershire sauce. Used meat thermometer set to 125. Was too high, lower setting for next year.
Turned off oven after 45 minutes with sign on door not to open.
2:00 put in oven
2:30 temp was 45
3:00 temp was 56
3:30 temp was 73
4:00 temp was 101
4:45 temp was 105 turned on oven to 350
5:15 temp was 110
5:28 temp was 116
Let roast sit for 10 minutes. Was done just fine. Excellent pink color all the way from the edges to the middle. 2009-had smaller roast was done after 2 hours with oven off.
Potatoes: Baked these at 350 before putting in roast. Kept warm in crock-pot. Do again.
Caramelized Onions: Did these in cast iron skillet. Kept warm in crock-pot. Do again.
Stuffed Mushrooms: Used 1 large box. Need to use two since we used these as appetizers.
Sugar Snap Peas: Used three bags. Way too many. Two would be fine.
Had no complaints. Was easy to fix and very little rush except at the end when carving up the roast since I was cooking the Sugar Snap Peas also.