Saturday, December 25, 2010

25 December 2010 – White Christmas!







Merry Christmas everyone! I know it's not Sunday, but it kind of feels like one. However, it is Christmas, and we actually had a white Christmas in Canton, Georgia this year! It has been snowing since this morning, and we are supposed to get more. We had big, fluffy snow flakes too, so it was a picture perfect Christmas day. We started the day with a wonderful brunch at Jeff's parents house. We feasted on homemade waffles, scrambled eggs, bacon and sausage. We returned to One Britt early afternoon and after a luxurious Christmas nap, we started to prepare for Christmas dinner. I made a horseradish crusted beef tenderloin with mashed potatoes and maple glazed roasted green beans. Jeff made some amazing homemade Parker House rolls, and we are sipping on a great bottle of Cabernet, The Crusher, complements of Richie Brown. As a holiday token of appreciation to all of my blog readers, I am posting a link to the recipes for tonight's supper! Everything came from Cook's Illustrated magazine, and they never steer you wrong. After all, they cook everything dozens of times so you only have to cook them once! Just go to the link for the tenderloin, and prepare all of the suggested side items: http://www.cooksillustrated.com/recipes/detail.asp?docid=20851

After dinner, we are planning to walk over to visit our great neighbors, the Golds! It has been a great Christmas so far, and the snow is still falling. We have to believe we are magic!

Merry Christmas to all and to all a good night!

The Christmas Menu:

- Horseradish Crusted Beef Tenderloin with Horseradish Cream

- Roasted Maple-Mustard Green Beans

- Fluffy Whipped Potatoes

- Parker House Rolls

- Snow Cream

Monday, December 13, 2010

13 December 2010 - Redux


I had a large section of the standing rib roast left over from last night's Sunday Supper, so tonight I made homemade French Dip sandwiches. They were great.

Cheers!

Sunday, December 12, 2010

12 December 2010 – Grant Design Team








A special edition of Bill's Sunday Suppers! Tonight, we had the world's greatest design team over for a holiday dinner. I am truly blessed, and I don't use that term lightly, with amazing colleagues and friends. They inspire me on a daily basis, so it was an honor to cook Sunday Supper in their honor. We had snow flurries all day, and it was magical in the kitchen. Jeff helped me in many ways and made sausage balls and holiday sweets for the peeps. I prepared one of my favorite Christmas entrees, a standing rib roast, with all of the fixings. We had a great time and ate like kings and queens. Jazpur had fun too and is now sitting in my lap – and partially on my lap top – as I post. There are moments in your life when you realize you've surrounded yourself with just the right people, and then Julie London pops up on your iTunes and croons "Warm December." Exquisite!

Happy Holidays!

The Menu:

- Standing Rib Roast with Au Jus and Horseradish Cream

- Marscapone Mashed Potatoes

- Roasted Asparagus with Balsamic Vinaigrette and Crispy Bacon

- Ribbons of Organic Carrots with Honey and Thyme

- Salt and Pepper Cream Biscuits with
Jeff's Homemade Butter and Habanero Jelly

- Chocolate Pot de Creme