Published: December 12, 2006 09:50 pm            

Celebrate the season with The Spirit of Christmas and The Joy of Hanukkah

EDMOND — Whether taking part in Christmas festivities by reflecting on the birth of the Christ child, or celebrating the Feast of Lights by gathering family and friends, this is the season for enjoying a special meal.

If the evening includes sitting down for a Christmas or a Hanukkah dinner, planning ahead of time will ensure this is one meal the cook will look forward to preparing.

Meats and sweets are the main parts of this week’s recipes.

The star of the spirit of Christmas entrée could be a beef tenderloin seasoned with a distinctive smoky paprika rub and accompanied by a trio of roasted root vegetables.

For the after-dinner sweet, a fabulous cranberry and orange snowflake-shaped cake makes a spectacular finale for both the eyes and the palate.

During this busy season, it’s a good idea to order your beef roast in advance. A tenderloin yields four, 3-ounce cooked servings per pound.

To ensure perfectly roasted beef, use a thermometer to determine doneness. Don’t forget to let beef stand 15 to 20 minutes for easier

carving.

The unique snowflake cake pan is great for Christmas and all through the winter. Use it to make impressive cakes either from scratch or a mix, beautiful breads or even your favorite gelatin recipe.

This 10-cup pan has a premium nonstick surface so foods release perfectly and cleanup is a breeze. It is available for purchase at www.wilton.com.

Perhaps you will be inviting family and friends over for a meal of tender beef brisket accented with a sweet and tangy apple-cranberry sauce and steamed green beans to celebrate the joy of Hanukkah.

Colorful cookies cut into festive star, menorah and dreidel shapes will provide a sweet ending.

Browning the brisket is the key to a richer, more full-bodied beef flavor.

Gently simmering in a tightly covered pan results in melt-in-your-mouth tenderness. Cooked brisket will yield 2-1/2 to 3 servings per pound.

Holiday cookie cutters make cookie baking more fun. Colored sugars and sprinkles are an easy way to decorate — no skill required. Or, for the more adventurous, use colorful icings to frost the cookies or to pipe decorative designs.

Whatever your plans, make this a holiday you look forward to, one you can truly share with family and friends.

To all of Edmond who cooks and all of those who don’t, have a Merry Christmas, Happy Hanukkah and a holiday filled with good friends, good food and good fun!

(Food Editor Patty Miller may be reached via e-mail at pmiller@edmondsun.com.)

        

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