Prime Rib, Wild Mushroom Gravy, Brussels Sprouts with Pancetta, Cider Vinaigrette Roasted Root Vegetables

My father and my sister and her husband decided to come up for Christmas this year. I put on quite the spread…

For the hors-d’œuvres, there was Bourbon chicken liver mousse and venison pâté from Chop, some cheeses and olives from Pastaworks, smoked duck, some bread and French Breakfast radishes from Zupan’s, and some homemade pickled beets.

The main course was Prime Rib with Horseradish Sauce, Wild Mushroom Gravy, Brussels Sprouts with Pancetta, and the Cider Vinaigrette Roasted Root Vegetables that I made last year.

The plan was to cook the Prime Rib in the Big Easy Oil-less Fryer, but after two hours – it was only at 60° F. So, I quickly switched over to the grill – where it immediately caught on fire. I was able to savage it with a roasting rack and a pan but it put everything else in a holding patter – which resulted in overcooking all of the vegetables.  Also, we had planned to have Yorkshire Pudding as well, but realized that it wasn’t going to be possible to do since there were already so many things coming in and out of the oven.

Then for dessert, I had picked up an assortment of pastries as well as some sea salt and caramel macrons from Pix Patisserie and Zupan’s. My sister had made a Pecan Pie we didn’t even get to…

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This year, I went all out on the bourbon barrel beers: 2015 BeerMongers Anniversary Ale from The Ale Apothecary – aged in 21-year old Elijah Craig barrels, 2011 Pappy’s Dark from Block 15 – aged in 20-year old Pappy Van Winkle barrels, 2011 Bourbonic Plague from Cascade – aged in bourbon and wine barrels for 18 months before aging on dates and spices for up to an additional 12 months, 2013 Bourbon Little Brother from The Commons – aged in fresh Heaven Hill bourbon barrels for 6 months, 2015 Petit Lee from De Garde – a sour red ale, aged in oak bourbon and wine barrels, and 2015 Barrel-Aged Orange Giant from Ecliptic – aged sixteen months in 12-year-old bourbon barrels.