A Christmas Dinner

Holiday Feasts

Photos by Ryan Liebe

Prosciutto Persimmons

Active | 15 min Total | 15 min Serves | 8

  • 2 ripe Fuyu persimmons
  • Kosher salt and freshly ground pepper
  • 8 thin slices prosciutto (about 2½ ounces), cut in half crosswise
  • 16 small fresh basil leaves
  • 1½ ounces aged provolone, cut into 16 small pieces
  • Extra-virgin olive oil, for drizzling
  • White balsamic vinegar, for drizzling

  • Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
  • Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

Spinach-Artichoke Soup

Active | 25 min Total | 45 min Serves | 8

  • 2 tablespoons unsalted butter
  • 1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed
  • 1 stalk celery, chopped
  • Kosher salt and freshly ground pepper
  • 1½ teaspoons chopped fresh thyme
  • 1 clove garlic, crushed
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 9-ounce package frozen artichoke hearts, thawed
  • 1 bay leaf
  • Zest of ½ lemon (removed with a vegetable peeler)
  • ½ cup plus 2 teaspoons heavy cream
  • 3 ounces baby spinach
  • 1 cup fresh parsley
  • ¼ cup plus 2 tablespoons crème fraîche Chopped fresh chives, for topping

  • Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
  • Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in ½ cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  • Working in small batches, transfer the soup to a blender and puree with the parsley and ¼ cup crème fraîche until smooth. Return to the pot, season with salt and reheat.
  • Combine the remaining 2 tablespoons crème fraîche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned crème fraîche and chives.

Rosemary-Salted Standing Rib Roast

Active | 35 min Total | 3 hr Serves | 8 to 10

  • 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
  • 3 cloves garlic, thinly sliced
  • Kosher salt
  • 1 tablespoon black peppercorns
  • 3 sprigs rosemary, leaves stripped (about ⅓ cup leaves)
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil

  • Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425°. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
  • Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120° for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.


Position the roast so the bones are pointing up. Using a chef's knife, remove the bones in one piece, then thinly slice the meat against the grain.

Glazed Brussels Sprouts and Potatoes

Active | 25 min Total | 45 min Serves | 8

  • Kosher salt
  • 2 pounds baby red-skinned potatoes
  • 2 red onions, cut into 1-inch wedges
  • 2 pounds small Brussels sprouts, trimmed, tough outer leaves removed
  • 1 stick unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • Freshly ground pepper
  • ¼ cup chopped fresh parsley

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
  • Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
  • Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.