The Perfect Christmas Dinne

GRAND RAPIDS, Mich. (WOOD) - It's not just about getting presents this time of the year.  The holiday season is also about food!   Some us of have had our holiday parties and gatherings and are now preparing for Christmas day.  What's on your holiday menu?
For many, it's the most special day and meal of the year.   Our friends at Family Fare and D&W Fresh Market are helping us take your holiday meal to the next level.

Taste:
The Perfect Christmas Dinner
Family Fare and D&W Fresh Market
dwfm.spartanstores.com

Recipes from Christmas Dinner

Standing Rib Roast
Rub for outside of roast:
½ cup horseradish
2 TB salt
2 TB Dijon mustard
2 TB fresh cut parsley
1 TB cracked pepper
1 TB Sherry Vinegar

Rub on outside of rib roast.  Set oven temperature to 450 degrees.  Put 5 pound roast uncovered on cookie sheet in oven for 30 minutes.  Decrease heat to 325 degrees and cook for 2 hours.  Remove from oven and let rest at room temperature for around 15-20 minutes to seal in juices.

Pork Crown Roast
½ cup olive oil
Fresh 2 TB chopped sage
2 TB thyme
1 TB cracked pepper
Whole garlic clove.
Mix together with olive oil and let stand for 1 hour or overnight.  Brush on outside of crown roast.
Stuff middle with your favorite stuffing recipe adding in cranberries, sausage, apples pecans for that extra special flavor. Bake uncovered on cookie sheet at 350 degrees for 2 ½ hours for a 10# roast.

Potatoes Augratin
6 medium red skin potatoes, thinly sliced.
Layer in greased 8-inch round bake pan.
Cover with grated cheese and salt and pepper to taste.
Add another layer of potatoes, cheese and salt and pepper to taste.

Barely cover the 2 layers with chicken broth.  Put foil over pan and bake for 1 hour at 350 degrees.  Remove foil. Pour over half-and-half cream to barely cover.  Cook uncovered at 350 degrees for half an hour.  Add grated cheese and fresh rosemary.  Cook in hot oven until cheese colors.

 
Bread Pudding
1 loaf of French bread, cubed (about 5 cups)
1 cup heavy cream
1 cup egg nog mix
3 whole eggs plus 3 egg yolks
1/3 cup rum
1 cup sugar

Beat with mixer until batter-like.  Fold in handful of dried cranberries and walnuts.  Grease 6 large cupcake holder pan or 12 smaller cupcake holder pan and fill with the batter. Bake at 350 degrees for 25 minutes.

Glaze for over pudding:
Melt ½ stick of butter.
Add 2 TB maple sugar and ¼ cup rum
Add 1 cup powdered sugar.
Heat over stove to thicken up.
When it is heated, drizzle over the bread pudding.

Serve and enjoy!