Sunday, December 28, 2008

Christmas Recap

This was a very fun Christmas for our family, especially for our boys. We were able to surprise our kids with a Wii. We usually don't do big gifts for our kids, but last year was such a lean year for us with hubby just starting up his new business. Even with all the problems with the economy, we were able to budget and get the kids what they have been wanting for a long time. It was as much fun watching them open up their gifts as it was for them to actually receive it.

We love the Wii!

Nana and Papa surprised the kids with a ping pong table.

Dad and my Father in Law and Mom.

Hubby loves the Wii as much as the kids do.

My aunt sent the kids farting dogs. You got to love boys!

My sweet God daughter on the right and her big sister open up some belated Christmas gifts from us.

I have to include one recipe from our meal. This was really delicious. It was a stuffed turkey breast with prosciutto, rosemary and garlic. The recipe is from Trattoria Cooking by Biba Caggiano. I have made it many times in the past and it always come out wonderful.

Roasted Stuffed Turkey Breast

One 3 1/2 to 4 pound boneless breast of turkey
2 cloves garlic, finely minced
2 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper to taste
1/4 pound sliced prosciutto
2 tablespoons unsalted butter
3 tablespoons olive oil
1 cup dry white wine

Preheat the oven to 375 degree.

Ask your butcher to open the turkey breast and flatten it out. It should look like a large veal cutlet. Rub the garlic and rosemary on the inner side of the turkey and season with salt and pepper. Cover the meat with the slices of prosciutto. Roll up the turkey breast tightly and tie securely with string.

Heat the butter and oil in a large, heavy casserole over medium-high heat. When the butter foams, add the turkey and cook until it is golden on all sides, 6 to 7 minutes. Add the wine and cook, stirring, until the wine is almost all reduced.

Place the casserole in the oven and bake for 45 minutes to 1 hour. Baste the roast with its pan juices several times during cooking. Check the roast with its pan juices several times during cooking. Check the roast for doneness by piercing it with a thin knife. If the juices that come out are clear or barely pink, the roast is done. If the juices are visibly pink, cook it a bit longer.

Transfer the roast to a cutting board and let it settle a few minutes. Remove the string and slice the meat. Arrange the slices on serving dishes and serve at once.

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