| When the brilliant colors of autumn are gone and the | | | | Fresh chopped thyme |
| weather starts to turn a bit nippy, we look ahead to | | | | Parsley for garnish |
| the holiday season with wonderful images of the past | | | | Heat oven to 425 degrees F. |
| dancing in our heads. It's a magical time when we are | | | | Place roast in roasting pan. |
| reunited with friends and family; a time when children | | | | Massage thin coat of olive oil into roast. |
| are the happiest and all of us are at our very best. | | | | Rub sliced garlic over roast and discard. |
| Needless to say delicious food will be the cornerstone | | | | Season with salt & pepper to taste. |
| of all this festivity. | | | | Insert meat thermometer into thickest area of roast. |
| Whether it's Thanksgiving, Christmas or New Years, it's | | | | Place vegetables in bowl & coat well with olive. |
| truly a challenge to prepare food that is acid reflux | | | | Season with salt & pepper to taste and mix well. |
| friendly. During the holiday season, we are tempted to | | | | Sprinkle with chopped thyme. |
| indulge in all those fatty, sweet and acidic foods that | | | | Empty vegetables into roasting pan around beef. |
| we enjoyed so much in childhood. We like to think of | | | | Roast for 40 - 50 minutes until the thermometer reads |
| this as comfort food, however, acid indigestion is | | | | 140 degrees F. |
| anything but comfort to those who suffer from it. | | | | Stir vegetables several times to keep moist. |
| Complete abstinence from acidic, fatty and sweet | | | | When beef is done, remove to warm platter and tent |
| food would defeat the purpose of celebrating the | | | | with foil. |
| holidays. Dishes that do not bring back memories of | | | | Let roast rest for 20 minutes. |
| childhood would do the same. Thankfully, there are | | | | If vegetables are not done, stir and continue to roast |
| simple ways to make seasonal dishes healthier without | | | | until tender and caramelized. Garnish with parsley. |
| ruining all the fun. | | | | Serve with horseradish sauce to those who are |
| If you can't resist that holiday drink or chocolate | | | | non-gerd and au jus from the cutting board, for those |
| dessert then it would be wise to let moderation be | | | | more sensitive. |
| your guide. Also, keep in mind that eating too much of | | | | Note: If using a convection roasting oven, adjust the |
| even the most alkaline food can cause indigestion, as | | | | cooking time accordingly. |
| well. | | | | SALAD/CHEESE COURSE |
| I have created what I consider to be the perfect | | | | Belgium Endive, Toasted Walnuts & Blue Cheese with |
| holiday menu. The dishes below retain the important | | | | Walnut Vinaigrette |
| flavors of the season, yet are healthy enough for | | | | 6 heads Belgium endive leaves washed & dried |
| most acid reflux sufferers to enjoy in comfort. The | | | | 1 cup toasted walnuts (toast lightly in heavy pan and |
| entire family will love this dinner. It's also quick and | | | | shake skins off) |
| uncomplicated to prepare. This menu will feed six | | | | ½ pound crumbled good blue cheese |
| easily with leftover beef. | | | | (Gorgonzola, Stilton or Roquefort) |
| Bon appetite! | | | | 4 tbsps. Sherry vinegar |
| SOUP COURSE | | | | 1 large shallot finely minced |
| Country Style Creamed Pumpkin Soup | | | | ¾ cup walnut oil |
| 1 pat of unsalted butter | | | | ¼ cup olive oil |
| ¼ cup natural chicken stock (Kitchen Basics, if | | | | Salt & pepper to taste: |
| possible) | | | | In a bowl, whisk vinegar & shallots together. Slowly |
| 1 Cup finely minced yellow onion | | | | drizzle oil whisking continually until dressing becomes |
| 15 oz can pure pumpkin | | | | thick & creamy. Season with salt and pepper. |
| Chicken stock (fill empty pumpkin can) | | | | Toss together in a salad bowl; endive, walnuts, blue |
| ½ cup maple syrup | | | | cheese and dressing. |
| ¼ tsp. cinnamon | | | | DESSERT COURSE |
| Freshly grated nutmeg | | | | Rustic Apple Tart with Apricot glaze |
| ¼ cup half & half | | | | 5 Golden Delicious apples, cored, peeled, quartered & |
| Crumbled nitrate free bacon, chopped chives and | | | | sliced ¼ inch thick (toss in bowl with a little lemon |
| ¼ sour cream in squeeze bottle (optional) | | | | juice to retard discoloration) |
| In a 2 qt. soup pot heat butter and stock to the | | | | ¼ cup sugar |
| simmer. | | | | 1 tsp cinnamon |
| Add minced onion and cook covered stirring | | | | ½ cup apricot jam |
| occasionally until tender and translucent. | | | | ¼ cup dark rum |
| Blend in pumpkin and can of stock. Cook at the | | | | 1 sheet commercial puff pastry (Dufour if you can find |
| simmer for 10 minutes. | | | | it, or any brand in the super market freezer case) |
| Blend in maple syrup and spices. Simmer another 5 | | | | Preheat oven to 375 degrees F. |
| minutes. | | | | Slice apples with a mandolin or by hand and place in |
| Take off heat and add half & half and mix well. | | | | bowl tossing with lemon juice. |
| Note: This dish is best made the day before. Reheat in | | | | Place sheet of pastry on floured surface and turn |
| a double boiler. | | | | edges in to form a border. |
| Serve in a soup terrine and offer garnish on the side. | | | | Place pastry on parchment paper covered cookie |
| Garnish with bacon for the non-gerd guests and | | | | sheet & adjust. |
| chives for others. After plating the soup, make | | | | Arrange apple slices neatly overlapping in alternate |
| decorative zigzag patterns with sour cream from the | | | | rows. |
| squeeze bottle. | | | | Sprinkle with sugar and cinnamon. |
| MAIN COURSE | | | | Place on middle rack of hot oven. |
| Roasted Beef Tenderloin with Caramelized Root | | | | Bake for 40 - 45 minutes, or until golden brown. |
| Vegetables | | | | Microwave apricot jam & rum in plastic wrap covered |
| 1 (4 to 5 pound) trimmed & tied tenderloin roast | | | | bowl on high for 30 seconds. Whisk to blend. |
| Olive oil | | | | Paint finished tart with apricot mixture with pastry |
| Head of garlic, peeled and sliced | | | | brush while still warm. |
| Salt and pepper | | | | Serve with ice cream or crème fraiche. Garnish |
| Fresh rosemary chopped | | | | with a sprig of mint or fresh raspberries. |
| 3 parsnips & 3 turnips peeled and cut into 1" pieces | | | | Note: This wonderfully festive dessert can be |
| ½ pound peeled baby carrots | | | | prepared hours before dinner is served. If you should |
| 15 small pearl onions, peeled (make an X with knife at | | | | use the wrong apple and, or if your apple patterns go |
| the root end) | | | | amiss, don't despair. You can't go wrong with this rustic |
| 1 pound new potatoes cut in half | | | | dish. It will look appetizing anyway it turns out. Just say |
| Olive oil | | | | that you intended it to be that way! |
| Salt and pepper | | | | Bon appetite! |