French Country Christmas Dinners

Food Recipes
A French Country Christmas Dinner
Horseradish and Mustard Cream for smoked salmon
Celery Root Puree for Bison Dish
Rum, Vanilla and Orange Chantilly Cream for Buche de Noel

French Country Christmas Horseradish Cream
•         1 cup sour cream
•         1/4 cup grated fresh horseradish
•         1 tablespoon Hard Working mustard
•         1 teaspoon white wine vinegar
•         1/2 teaspoon kosher salt
•         1/4 teaspoon freshly ground black pepper

Directions
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

French Country Christmas Celery Root Puree
Ingredients:
•         1 large celery root, about 2 lb.,
peeled and cut into 1⁄2-inch dice
•         1 large russet potato, about 6 oz.,
peeled and cut into 1⁄2-inch dice
•         About 3 cups chicken stock or water
•         4 Tbs. (1⁄2 stick) unsalted butter
•         6 Tbs. heavy cream
•         Salt and freshly ground pepper, to taste
•         1 to 2 Tbs. chopped fresh chives
•         Truffle oil for drizzling (optional)
Directions:
In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk.

Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.

Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. Serve immediately. Serves 4 to 6.

French Country Christmas Chantilly Cream with Rum, Vanilla Bean and Orange
2 cups heavy cream
2 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 teaspoons dark rum
1 teaspoon orange zest
1 vanilla bean, scraped to remove seeds
In a large mixing bowl, beat the heavy cream, sugar, salt and vanilla extract together on high speed until soft peaks form in the mixture. Fold in orange zest and vanilla bean seeds. Refrigerate until needed.