Chef Daniel Orr demonstrates recipes for dishes from his annual "A Christmas Story" Dinners at FARMbloomington. The film, A Christmas Story, will be shown while a four-course FARMchinese inspired holiday menu is served. The dinner is Dec. 20-22 from 5-10 p.m., and the price is $39 per person, plus tax and gratuity.
A Christmas Story is the 1938 classic Christmas film by Jean Shepherd about a little boy, Ralphie, and his only Christmas wish — a Red Ryder BB Gun. The film is set in Hohman, Ind., a fictional version of Shepherd's hometown of Hammond, Ind. Shepherd references Chinese food in the film when the family's Christmas turkey is destroyed by the neighbor's dogs. The family has their Christmas meal at a Chinese restaurant, and Ralphie calls the duck meal "Chinese turkey."
A Christmas Story Dinner
FARMhot & Sour Soup
Miso & Soy Glaze for Salmon
"Chinese Turkey" aka Peking-Style Spiced Duck
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
Christmas Story Hot and Sour Soup
• 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
• 2 tablespoons salad oil
• 1-inch piece fresh ginger peeled and grated
• 1 tablespoon red chile paste,
• 1/2 cup canned bamboo shoots, sliced
• 1/4 pound barbecued pork, shredded
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• Pinch sugar
• 2 quarts Chicken Stock
• 1 square firm tofu, drained and sliced in 1/4-inch strips
• 3 tablespoons cornstarch mixed with 1/4 cup water
• 1 large egg, lightly beaten
• Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the chicken stock bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
Dissolve the cornstarch in the water and stir until smooth. Mix the cornstarch mixture into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
A Christmas Story Miso Glaze for Salmon
For 6 portions
• 1 cup miso paste
• 1 cup low sodium soy sauce
• 1/2 cup brown sugar
• 2 teaspoons sesame oil
• 2 teaspoons chopped garlic
To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil and garlic.
Preheat grill to medium.
Brush the salmon fillets with the glaze. Broil or grill over medium direct heat and continue brushing with glaze throughout cooking process.
A Christmas Story "Chinese Turkey" aka Spiced Peking Style Duck
1 (4 pound) whole duck, dressed, reserve the giblets for another use
2 tablespoons chopped garlic
Salt and pepper as needed
2 tablespoon Sweet Seasons Spice Blend
3 tablespoons Soy Sauce
2 tablespoon Local Honey
2 tablespoons Molasses
2 tablespoons Chinese Black Vinegar
1 tablespoon Sesame Oil
1 tablespoon finely minced Ginger
Chinese pancakes or small flour tortillas
Toasted sesame seeds
1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. Rub interior of bird with chopped garlic, salt and pepper. Mix the spice blend, soy, honey, molasses, vinegar, sesame oil and ginger together. Divide in half and rub ½ over and inside the duck evenly. Allow to marinate at least 8 hours in the refrigerator.
2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the remaining spice mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees. Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
to rest 10-15 minutes before carving. Slice very thinly and serve with Asian Pancakes (or flour tortillas) plum sauce, scallions, sesame seeds, your favorite hot sauce or Chinese mustard.
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
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
• 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)
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.
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