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Christmas Luncheon

Chef Peter Kelly
Impromptu Gourmet

Menu: Chive Crepes with Smoked Salmon
Roast Christmas Ham with
Ginger Mustard Glaze Popover
Julienne Potatoes with Brown Sugar and Bourbon
Baked Chocolate Yule Log

All recipes serve 8

Recipe for Crepes and Popovers Batter:

Both the crepes and popovers use the same recipe for the batter.

2 cups of flour
3 cups of milk
8 whole eggs
6 tablespoons of melted butter
A pinch of salt

Method: Place all ingredients in a bowl. Using a wire whip or handheld mixer beat all ingredients until they are smooth. Scrape bottom and sides of the bowl and beat again. Strain the mixture and let it stand 10 minutes or refrigerate for one hour before using it.

Chive crepes with smoked salmon

8 ounces of cream cheese
8 ounces of smoked salmon
Juice of 1/2 lemon
1/2 bunch of chopped chives
Salt and fresh black pepper

To make the chive crepes:

Use the remaining batter for the crepes. Chop one bunch of chives and add half of it to the batter. Reserve the other half. Heat a nonstick skillet over medium heat, add one drop of oil to coat the pan. Pour just enough batter to thinly coat the bottom of the pan. Swirl the pan so that the batter evenly coats the pan. Let cook for 30 seconds and then turn the crepe over to cook for 30 seconds more. Remove the crepe from the pan and repeat the process until the batter is finished. Allow the crepes to cool. Then place them in plastic wrap so that they do not dry out.

To make the Filling for the crepes:

In the bowl of a food processor, combine the cream cheese, 3 ounces of salmon (about 1/3 of total quantity), lemon juice, chives, and salt and pepper. Run the processor till the mixture is smooth and incorporated.

To assemble the crepes:

Working one at a time, lay out crepe, layer it with a slice of smoked salmon, spread the cream cheese mixture over it, and roll the crepe to form a long cigar. Refrigerate. When cold, place on a cutting board, and cut crepe to form pin wheels. Serve sprinkled with red onion.


Remember it is the same batter recipe as for the crepe:

Method: Use muffin tins. Pour batter in tins filling about halfway. Bake in 450 degree oven for 20 minutes. Reduce the heat to 375 degrees and bake for 20 minutes more until they are puffed and golden brown.

For the honey and ginger-glazed ham:

1 12 lb. ham (with bone in)
6 ounces of honey
8 ounces of mustard (small jar)
1 teaspoon of ground clove
1 tablespoon of chopped fresh ginger
1 cup of whole milk

Method: Line a baking pan with aluminum foil. Place ham on pan. Using a heavy, sharp knife, score ham making a crosshatch design. Pour the glaze over the ham. Place ham in 375 degree oven. Cook for 90 minutes. Baste the ham every 20 minutes until it is well glazed. Remove the ham from the oven and tent it with auminum foil to keep it warm.

To make the glaze:

Method: Place the honey, 4 ounces of mustard, clove and ginger in mixing bowl. Mix to incorporate.

To make the mustard sauce:

Method: Combine the remaining 4 ounces of mustard and 1 cup of milk in a small sauce pan. Warm slowly, stirring constantly. Do not allow to boil. Keep warm and serve with the ham.

Sweet Potatoes:

4 sweet potatoes
2 tablespoons of butter
2 tablespoons of brown sugar
2 tablespoons of bourbon

Method: Peel sweet potatoes and finely Julienne them using a mandolin or by hand. In skillet, melt the butter, sprinkle in the brown sugar and allow to dissolve, making a nice syrup. Add sweet potatoes and cook tossing them often in syrup over medium heat for about 10 to 12 minutes, until the sweet potatoes are tender. Do not allow to burn.
Add bourbon and ignite. Cook an additional 2 minutes and serve.

Baked chocolate yule log:

12 ounces of bittersweet chocolate
1 cup of heavy cream
8 sheets of phyllo dough
1 tablespoon of melted butter
Wax paper

To make the chocolate ganache:

Method: Chop chocolate into small pieces. In a medium heavy sauce pot, heat heavy cream and add chocolate. Stir gently until the chocolate melts into cream. Remove from the heat and pour into a 1 lb. load pan lined with wax paper. Refrigerate until cold and set two hours. Working quickly, remove the ganache from the loaf pan and cut across width into 8 equal pieces. Form the log by rolling each piece between the palms of your hands.

To assemble the yule log:

Method: Lay out 1 sheet of phyllo and lightly brush with melted butter. Fold the sheet in half and brush sheet again with butter. Place one log of chocolate ganache on the center of phyllo. Fold sides to center and roll to enclose. Repeat the process with the remaining chocolate. Brush the outside of phyllo with butter. Place the logs on a wax paper lined cookie sheet and place in 375 degree oven. Bake 10 to 12 minutes until well browned. Sprinkle with confectioners sugar and serve. Garnish with vanilla ice cream or whipped cream if you like.

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