This is the first year that I have completely been given the role of Christmas Cook. Actually, I think my mom was happy about that. So that I could finish in time and not be rushed, I had to start on Christmas Eve to prep.
First, every year we make coffee cakes for ourselves and for our neighbors. My mom also insisted that I make my Dark Chocolate Chip Biscotti. So two pints of sour cream, a dozen eggs, 5 lbs of flour, three batches of Aunt Margaret's infamous Lazy Day Coffee Cake and Two batches of biscotti later, I was done.
Now to the tart. I really think I outdid myself. I started and finished making the tart dough and the Vanilla-Rum Pastry Cream for the tart the night before. Today, decorated the tart with two kinds of fruit, sliced pears with cinnamon, ginger, and a drizzle of honey and lemon (to keep the fruit from oxidizing) and sugar-lemon macerated raspberries drizzled with white chocolate. A tip for drizzling chocolate chips...use a double broiler and add a little corn syrup. The tart ended up being the most flaky-delicious masterpiece ever! Dad said it was better than my favorite restaurants.
Now to the prime rib standing roast. Mom and I packed it with a crust of salt and baked it for hours. Coming off the bone scrumptious. There were lemon-thyme roasted potatoes that were superb as well as some simple broiled tomatoes and Aunt Pet's Parker-house Rolls. I'm getting really good at those.
So yummy I think I am going into a food coma.
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