Holiday Reheating Directions 2025

 

Reheating Directions for Your Holiday Dinner:

 

PRIME RIB | Horseradish Créme Frâiche (GF)  

Take Prime Rib out of the refrigerator a few hours before cooking to allow to come to room temperature.

Preheat oven to 500 degrees.

Bake the Prime Rib at 500 degrees for 15 minutes.

Then reduce the temperature to 325 degrees and roast till the desired doneness.  Using a meat thermometer check for doneness. Rare is 120 degrees which is 10-12 minutes a pound, medium rare 13-14 minutes a pound, medium 140 degrees 14-15 minutes a pound, med well is 150 degrees and is 15-16 minutes a pound, well done is 160 which is 16-17 minutes a pound.

The meat will continue to cook after you remove it from the oven, so take it out 5-10 degrees before reaching the desired temperature.

Remove from the oven and let it rest and tent with foil. Let it rest 30 minutes before carving. Heat jus on the stovetop and serve with the roast.

BEEF WELLINGTON | Pastry Wrapped Filet Mignon, Foie Gras Duxelle, Cabernet Reduction

Preheat oven to 425 degrees and bake for 35 minutes for med rare. 45 minutes for medium and 50 minutes for med well. Take out of the oven and let rest 15 minutes then slice and serve with warm sauce.

Heat sauce in a sauce pan or in the microwave to reheat.

BAKED VIRGINIA HAM | Apple and Pear Compote (GF)

Heat oven to 325 degrees, loosely cover the ham with foil and bake for 30 minutes. Take the foil off and bake for an additional 10 minutes to crisp.  Serve with the apple and pear compote.

ARCTIC CHAR | Grapefruit-Pomegranate Salsa (GF)

Bake for 15 minutes at 375. Serve

TRUFFLED VEGETABLE LASAGNA | Roasted Vegetables, Truffled Cauliflower Bechamel, Assorted Cheeses (Vegetarian) 

Bake for 45 covered with foil at 375 degrees, remove foil and bake for another 15 minutes.

MUSHROOM WELLINGTON | Seared Portobello Mushrooms with Apple Cider Braised Onions, Sautéed Mushrooms and Walnuts Wrapped in Puff Pastry with a Delicious Port Wine Reduction Sauce (Vegan) 

Bake at 375 for 30 minutes, let rest for 5-10 minutes after baking. Slice and served with warm port reduction sauce. 

SAVORY CHEESE TARTS | Chevre, Oven Roasted Tomato Tarts (Vegetarian)

and 

HERBED ROLLS | Whipped Herb Butter (4 Rolls., Vegetarian) 

Bake for 10 -15 minutes at 350 degrees, serve warm or at room temperature.

TRUFFLED POTATO GRATIN | Potatoes, Cream, Truffle, Caramelized Onions, Gruyere Cheese (1 lb.; GF, Vegetarian) 

Bake at 350 degrees for 45 minutes covered in foil. Slice and serve.

CINNAMON ROASTED BUTTERNUT SQUASH | Sage Pesto, Pumpkin Seeds (1 lb.; GF, DF, Vegan)

Bake at 350 degrees for 30 minutes covered in foil and serve.

HEIRLOOM GREENS SALAD | Poached Pears, Gorgonzola, Candied Walnuts, Balsamic Vinaigrette (2 qt.; GF, NF, Vegetarian) 

Keep salad in Fridge until ready to serve. Top salad with toppings, shake dressing and pour on top and toss.

SAUTÉED HARICOT VERT ALMONDINE| (1 lb.; GF, Vegetarian) 

Reheat in the oven at 350 degrees.

DARK CHOCOLATE MOUSSE | Dark Chocolate Mousse, Bourbon Butterscotch Caramel, Candied Walnuts, Vanilla Bean Chantilly (GF, Vegetarian)

Keep chilled until ready to serve. Scoop chocolate mousse, top with caramel, walnuts, and cream.

PADDLEFISH CAVIAR AND BLINI

Place Blini in oven for 2 minutes and serve with caviar and crème fraiche.

LOBSTER COCKTAIL

Keep chilled and serve with cocktail sauce and lemon.

SHRIMP COCKTAIL

Keep chilled and serve with lemon and cocktail sauce.

WILD MUSHROOM BISQUE AND LOBSTER BISQUE

Reheat on the stovetop over low heat stirring often.

We hope you have a wonderful holiday dinner!

Heather Bullard and Team