Christmas Dinner 911

bon appetit 12/17/13

By Amy Albert

You might not even need this info. (We hope you don’t.) But on December 24 and 25, there’s an awful lot riding on dinner. So, just in case, here’s our best advice for what to do when…

The prime rib is in the oven, but the oven has stopped working.

Don’t panic. Just slice the prime rib into double chops (two bones each) and sear the double chops on the stove in a hot skillet. For serving, slice the double chops into single chops, so you’ll have one crusty side and one pink, cut side.

There aren’t enough drippings from the beef roast for the Yorkshire pudding.

Substitute an equal amount of butter for the fat and drippings–the pudding will still be delicious.

The glaze on the ham is burning.

Cover the ham with foil and turn the oven down, if needed. Or, if it’s already burned, scrape the glaze off and apply some more.

The meat thermometer is nowhere to be found.

Cut into the roast to check for color.

The cake is cracking as the bûche de Noël is being rolled up.

Bûche de Noël is supposed to have a certain naturalistic imperfection. You’ll be frosting the outside of the cake, then decorating the surface with the tines of a fork and garnishing it with meringue mushrooms.  Those three steps will help cover up any cracks.

The bûche de Noël filling is oozing out of the roll.

Put the cake in the fridge or freezer so the filling firms up, and serve the cake cold.

The table looks sparse. 

Arrange a big bowl of clementines, pomegranates, and lemons. Put the fruits and some snipped tree boughs directly on the table. Or, buy a few bunches of rosemary, stick the sprigs of herbs in vases, and festoon the table that way.

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More from Kitchen Daily:
The 20 Best Christmas Cookies
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Image Courtesy Bon Appetit

Tags: KD 101, Dessert, Dinner, Ham, Christmas

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