A Casual Yet Elegant Holiday Dinner

A Casual Yet Elegant Holiday Dinner

Creating an impressive holiday dinner doesn’t have to be hard work. Chef Mandy Tanner shares her secrets for serving an elegant meal with less stress by using clever short cuts and advanced prep to keep things casual.

The holidays are always a special time of year. Family gatherings and visits from friends bring new memories. The aroma from the prime rib cooking in the oven guides everyone to gather in the kitchen and makes me a bit nostalgic.

Over the years I’ve developed some tricks to keep prep to a minimum the day of a holiday feast. I prepare dishes in advance and add store-bought ingredients to the menu so I can spend less time cooking and more time with the people I love.

Mandy Tanner | @CHEFMANDYTANNER

This classically trained chef studied pastry arts at the French Culinary Institute in New York City. After working for several years in restaurants in California and Tennessee, she now works as a recipe developer and food photographer for major brands. She lives in Nashville with her husband, daughter, and two dogs, Chuck Short Rib and Ziti.

The Menu

1. Charcuterie & Cheese Board 
2. SRF American Wagyu Bone-In Prime Rib 
3. Caesar Salad with Parmesan, Seed & Nut Crisps
4. Potatoes Au Gratin 
5. Roasted Winter Squash 
6. Berry Crisp with Mascarpone Cream 

This restaurant worthy menu might look daunting, but short cuts like preparing dessert in advance and using store-bought salad dressing make prep on the day of the holiday meal casual and easy.

The showstopper centerpiece is a SRF Silver™ Wagyu bone-in prime rib. It has the incredible characteristics of American Wagyu beef with a bit less marbling and a lower price point.

The potatoes au gratin and roasted squash add richness and homey flavors your guests will love while the Caeser salad is bright, light and adds an acidic bite to balance the meal. The homemade berry crisp is surprisingly easy to make but is a crowd pleasing finish.

Whether you are hosting or helping, our favorite holiday recipes are sure to be enjoyed with the people you love. Gather in the kitchen and around the table and make some memories together this holiday season.

1. Charcuterie & Cheese Board

A grazing board of thinly sliced SRF Kurobuta salami and assorted cheeses is impressive and can be enjoyed by your guests while waiting for the meal to cook. Add fresh fruit, nuts, dried berries, crackers, sliced cranberry nut bread and any of your favorite items to round out the platter. Arrange everything on a rustic wood board to create a delicious introduction to your special holiday meal. > Shop Now

2. SRF American Wagyu Bone-In Prime Rib with Au Jus 

This year make a SRF American Wagyu bone-in prime rib the showstopper centerpiece of your holiday meal. It comes tied with butcher’s twine, ready to prepare.

This easy oven method starts by cooking the prime rib at a lower temperature and finishes with high heat to get that delicious outside crust. An au jus made with the pan drippings and roasted vegetables is enriched with store-bought beef broth to deepen the flavor. > Cook Now

3. Caesar Salad with Parmesan Seed and Nut Crisps 

This refreshing Caesar salad replaces croutons with Parmesan, seed and nut crisps for a festive twist. The crisps look elegant but are so simple to make. Use any seeds, nuts, and spices you enjoy or have on hand, or keep it simple with just salt and pepper.

I recommend freshly grated Parmesan cheese for best results. The Parmesan crisps make a wonderful addition to a charcuterie and cheese board as well.

Prep: 10 minutes | Cooking: 10 minutes | Inactive: 10 Minutes | Servings: 8  to 10

Ingredients: 

Parmesan Seed and Nut Crisps 

• 1 ½ cups (6 oz.) finely grated Parmesan cheese
• ¼ cup sunflower seeds
• ¼ cup pistachios, roughly chopped
• ¼ cup hazelnuts, roughly chopped
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• ½ teaspoon flaky salt
• ½ teaspoon freshly ground pepper
• ¼ teaspoon garlic powder, optional
• ¼ teaspoon onion powder, optional
  
  

Caesar Salad

• 4 romaine hearts, halved
• from root to tip
• ½ to 1 cup Caesar dressing, homemade or store bought
• Parmesan seed and nut crisps

 Instructions: 

1. For the Parmesan crisps: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Sprinkle the grated Parmesan in an even layer on the parchment paper. Combine all seasonings and sprinkle evenly over the layer of cheese.
3. Place the sheet pan on a rack in the center of the oven and bake for 10 minutes, or until the cheese is light golden brown.
4. Remove the pan from the oven and allow to cool completely before breaking into large pieces. This can be made in advance and stored in an air tight container at room temperature for up to a week.
5. For the Caesar salad: When ready to serve, arrange the romaine hearts on a serving platter and drizzle with Caesar dressing, as desired. Top with the Parmesan seed and nut crisps. Enjoy!

4. Potatoes Au Gratin

Au gratin by definition means sprinkled with cheese or breadcrumbs, or both, and browned, creating a delicious texture on top. This recipe uses only cheese for the topping, making it a delicious and gluten-free side dish.

Gold potatoes are peeled and thinly sliced and layered with a garlic and herb infused cream and shredded cheese. Avoid soaking the potatoes in cold water so they retain their starch and help thicken the sauce naturally. This recipe can be prepared in advance and reheated for serving.

Prep: 15 minutes | Cooking: 1 Hour | Servings: 8  to 10

Ingredients: 

• 3 to 4 pounds (5 to 6 medium) gold potatoes, peeled and thinly sliced
• 2 tablespoons butter, plus more for greasing the baking dish
• 5 cloves garlic, minced or grated
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 teaspoons fresh thyme leaves
• 2 teaspoons (5 leaves) sage leaves, chopped
• 2 cups heavy cream
• ½ cup finely grated Parmesan cheese, divided
• 3 ½ cups freshly grated cheese, such as cheddar and Gruyère
• Fresh chives, thinly sliced

 Instructions: 

1. Preheat the oven to 425°F. Lightly grease a large (10-inch) pie dish or casserole dish with butter.
2. In a medium saucepot, over medium heat, add the butter, garlic, salt, pepper, thyme, and sage. Cook stirring constantly, until the butter is bubbly, garlic is fragrant and lightly golden, 1 to 2 minutes. Immediately add the cream, and reduce the heat. Cook over medium-low just until the cream is warmed and garlic and herbs begin to infuse the cream, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons of Parmesan cheese.
3. In a bowl, combine the remaining Parmesan cheese with the shredded cheddar and Gruyère. Arrange a layer of thinly sliced potatoes in the bottom of the baking dish. Sprinkle with about 1 cup of the cheese. Pour about 1/3 of the cream mixture over the potatoes. Repeat with additional potatoes, cream and cheese, ending with cheese on the final layer.
4. Place the pie plate on a rimmed baking sheet to keep the oven clean if it spills over. Cover with foil, and place on a rack in the oven and bake for 45 minutes.
5. Remove the foil and continue baking until the potatoes are cooked and the top is golden brown, about 15 to 30 minutes.
6. Remove the potatoes from the oven and allow to cool slightly before serving. Top with fresh chives if desired and serve warm. Enjoy!

5. Roasted Winter Squash with Maple Brown Butter 

Winter squash transforms into a colorful side dish by simply roasting in the oven with a little oil and salt. A quick brown butter and maple sauce makes this side dish one you will use year after year.

Winter squash comes in a variety such as kabocha, red kuri, delicata, acorn, and butternut. Kabocha and delicata are featured in the photo, but any variety or mix will be delicious.

Pine nuts are optional but add great texture. Substitute another nut if you prefer. Try roasted pecans, walnuts, or hazelnuts. The squash can be roasted in advance and warmed for serving.

Prep: 10 minutes | Cooking: 35 to 40 minutes | Servings: 8  to 10

Ingredients: 

Winter Squash

• 3 to 4 winter squash, such as kabocha, red kuri, delicata, or butternut squash
• 2 tablespoons olive or avocado oil
• 1 tablespoon kosher salt
• ¼ cup toasted pine nuts, or other nuts, for garnish, optional
• 2 teaspoons fresh thyme leaves, for garnish, optional
  
  

Maple Brown Butter

• 8 tablespoons butter
• ½ cup maple syrup
• Pinch of salt

 Instructions: 

1. Preheat the oven to 425°F.
2. Prepare the winter squash: Wash and cut the squash into large pieces (6 to 8 pieces for kabocha or red kuri, 1-inch-thick slices for butternut or delicata squash). Remove and discard the seeds with a spoon. Place the squash on a rimmed baking sheet in a single layer. Drizzle the squash with oil and season with salt, tossing to combine.
3. Place the baking sheet on a rack in the oven, and cook until the squash is tender and there is little to no resistance when pierced with the tip of a knife or toothpick, 35 to 40 minutes.
4. Prepare the maple brown butter: In a small saucepot over medium-low heat, add the butter and cook until melted and bubbling. The milk solids will begin to brown and sink to the bottom, and the butter will have a nutty smell, 3 to 5 minutes. You may swirl the pan or use a wooden spoon or spatula to see the color. When it is a light golden brown, remove the saucepot from the heat and add the maple syrup and a pinch of salt. Stir to combine. Cook on low for 2 to 3 minutes to warm the maple syrup and thicken the mixture slightly. Remove from the heat and rewarm if needed, just before serving. (This can be cooled and then covered and refrigerated if making in advance.)
5. Remove the squash from the oven and transfer to a serving dish. Top with warm maple brown butter, toasted pine nuts, and fresh thyme leaves, as desired. Enjoy!

6. Berry Crisp with Mascarpone Cream 

This elegant and easy berry crumble dessert fills your kitchen with warm and sweet aromas as it bakes. In the winter it works beautifully with frozen berries, which are picked at their peak season. Whipped mascarpone cream with a hint of nutmeg is the finishing touch.

Use mixed berries, cherries, blueberries, strawberries, or a combination of your favorites. This dessert can be served at room temperature or enjoyed warm. A good quality vanilla ice cream instead of the mascarpone is a time-saving short cut. Either way, this dessert is a sweet way to finish a memorable meal.

Prep: 20 minutes | Cooking: 35 minutes | Servings: 8  to 10

Ingredients: 

Berry Crisp 

• 2 pounds (6 to 8 cups) frozen fruit, such as pitted cherries and mixed berries, thawed
• Zest and juice of ½ lemon
• ¼ cup brown sugar
• 1 teaspoon vanilla bean paste, or vanilla extract, optional
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
  
  

Berry Crisp Topping 

• ¾ cup all-purpose flour
• ¾ cup brown sugar
• ½ cup rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 8 tablespoons butter, melted
  
  

Mascarpone Cream 

• 1 cup heavy cream
• ½ cup powdered sugar
• ½ teaspoon vanilla bean paste, or vanilla extract
• 1/8 teaspoon nutmeg, or cinnamon
• ½ cup (4 oz.) mascarpone

 Instructions: 

1. When ready to bake, preheat the oven to 375°F.
2. For the berry crisp: In a large bowl, add the berries and their juices, lemon zest and juice, brown sugar, vanilla, and salt, and gently stir to combine.
3. In a small bowl combine the cornstarch and granulated sugar. This will prevent it from clumping together. Then add it to the berry mixture and stir to combine. Transfer the mixture to a 2 to 3 quart baking dish.
4. Prepare the topping: In a medium bowl, add the flour, brown sugar, oats, cinnamon, salt and melted butter, and stir with a wooden spoon or spatula to combine.
5. Sprinkle the topping evenly over the berries, breaking up any pieces larger than a golf ball.
6. Place the baking dish on a rimmed baking sheet (in case of overflow) and then on a rack in the oven. Bake until the berries are bubbling and thickened, and the topping is golden brown, 30 to 35 minutes.
7. Meanwhile, prepare the mascarpone cream: In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, add the cream and whisk to soft peaks. Add the powdered sugar, vanilla, and nutmeg and continue whisking until stiff peaks form. Add the mascarpone and mix until just combined. Transfer to a bowl or container, and cover and keep refrigerated until ready to serve.
8. Remove the berry crisp from the oven and allow to cool before serving with mascarpone cream. Enjoy!