Easy Entertaining with Michael Chiarello

Hosted by Michael Chiarello

Elegant Holiday Dinner

With recipes for Forever Roasted Lamb with Roasted Winter Vegetables, Risotto al Cabernet, Roasted Beet Onion and Orange Salad, and Peppermint Mock Misu, Michael is going to show you how to throw a dinner party full of elegance.

Gameplan
1 Day Before Party:

  • Peel, dice and boil sweet potatoes for Roasted Vegetables. Trim, halve and blanch brussel sprouts. Drain, cool and store sweet potatoes and brussel sprouts in refrigerator overnight.

  • For Roasted Beet Onion and Orange Salad. Wash, trim and roast beets. Trim pearl onions and toss with olive oil.

  • Toast and grind spices for Fennel Spice Rub. Store overnight.

  • Add pearl onions to beets in the oven and roast until both beets and onions are tender. Cool and store separately in refrigerator overnight.

Morning of the Party (At least 8 hours before meal is served):

  • Peel and chop onions and herbs for Forever Roasted Lamb. Sauté onion herb mixture.

  • Prepare lamb leg by slicing it open and laying it flat. Season the leg with salt and pepper and reserved Fennel Spice Rub. Stuff with half of the onion and herb mixture. Roll up and tie the leg. Season outside and roast with carrots and celery on low temp for 7 hours.

  • Simmer brandy syrup and chop peppermint for Peppermint Mock-misu. Blend chocolate and ricotta filling. Assemble Mock-misu, cover and store in refrigerator until service.

One Hour before the Party:

  • Cover lamb with remaining onion herb mixture and cover with foil. Roast lamb for an additional hour.

  • Sauté onions and rice for Risotto al Cabernet and add the wine and the first ladle of stock. In another pan, sauté reserved brussel sprouts and sweet potatoes. Finish vegetables in oven and season with chopped herbs and garlic.

  • Finish Risotto al Zinfandel with remaining broth, wine and cheese. Pour the risotto onto a platter and serve hot.

  • Pull lamb from oven and serve on a platter with roasted vegetables.

  • Assemble Roasted Beet, Onion and Orange Salad by peeling and dicing beets and plating them with oranges, roasted pearl onions, hazelnuts and vinaigrette.

  • Serve the Peppermint Mock-misu for dessert.

Eat and Enjoy!

(Episode: MO0605H)

Recipes from this episode
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