Quote:
Originally posted by Replaced_Texan
My brother and I hijacked Christmas dinner, and he's been dry aging a prime rib since Saturday.
Due to a bumper crop on the lemon tree, I'm making a Myer lemon pie and a lemon trifle (soaking the sarah lee pound cake (which is standing in for the ladyfingers that I couldn't find anywhere) with lemoncello).
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Prime rib sounds good. I'm also jealous that you have a lemon tree. Do you make your own lemoncello?
We're having ham and what tmdiva calls "funeral potatoes" on Christmas Eve though it is more like a really late dinner than supper (3:30 pm). I'm bringing a jello salad and dessert. I'm making the pecan pie recipe from the Cooks Illustrated holiday issue; a chocolate glazed peanut butter tart from last year's Fine Cooking holiday issue, and a peppermint cream tart from the premier issue of Paula Dean's new magazine.
Christmas Day dinner will be small; just my mom, me and the Fugee sister, BIL & two youngest nieces. I'm making a pork loin roast with roasted red potatoes and we'll have whatever dessert and salad is leftover.
Mom talked about making a salad for Christmas Eve and didn't mention her traditional rice pudding (though she said her Swedish tea ring is the best she's made in quite a while) so I may have to make one because I love rice pudding.
