Christmas Feasting

I really enjoy December Sunday Suppers. Today we have a small group - Mom and Dad, Anne, Jimmy, James, Dave and me.

It will be a cozy and delicious celebration, one of my favorite Christmas menus. 

Cranberry Salsa with Chips

Avocado Grapefruit Salad

Fresh Green Brown-butter Beans

Rice Pilaf

Cinnamon-Apple Pork Tenderloin

Toblerone Fondue with cream puffs and fruit 

Fresh Cranberry Salsa

1 bag fresh cranberries

1 bunch green onions 

1 jalapeño pepper, seeded

1 bunch fresh cilantro

1 cup sugar

1 teaspoon cumin

Blend in food processor

Chill until ready to serve. Spread 8 oz softened cream cheese into platter and spread with salsa. 

Serve with tortilla chips or crackers.

Cinnamon Apple Pork Tenderloin 

2 Pork Tenderloins

Marinade:

1 1/2 teaspoons ground ginger

3 tablespoons dry mustard

3 tablespoons dried thyme

1/2 cup apple juice or cider

1/2 cup soy sauce 

3 cloves garlic, minced

Whisk together and pour over tenderloins. Marinate overnight or 4 hours. 

Sauce:

1 jar apple jelly

1/2 teaspoon ground cinnamon 

2 tablespoons soy sauce

1/4 cup Apple juice or cider

Preheat oven to 325 degrees. Roast tenderloins for 1 hour or until internal temperature reaches 160 degrees. Let rest 15 minutes before slicing. 

Serve with cinnamon apple sauce. 

Rice Pilaf

1 - 10 3/4 ounce can chicken broth

1 cup water 

1 cup Uncle Ben's rice

1/4 cup Apple juice

3 tablespoons butter

Combine above ingredients and cook in rice  cooker - after cooked add:

1/2 cup Craisins

1/4 cup sliced green onions

1/2 cup sliced or slivered almonds

Or pine nuts. 

Toblerone Fondue

1/2 cup whopping cream

3 bars Toblerone Swiss milk chocolate with honey and nougat

Warm cream in small saucepan. Break chocolate into pieces, add cream and stir until melted. Serve with sliced pears, apples, mandarin oranges, marshmallows, cream puffs. 

                       

 Santons via Provence - Little Treasures