Hubert Keller's Christmas in Alsace

Hubert Keller's Christmas in Alsace

Language: English

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 Well-known chef, Hubert Keller, shares his family Christmas traditions and 20 of his favorite recipes from his boyhood home of Alsace, France.


















while it’s baking fills the house. Since we make up our home menu from dishes created for the restaurant, we served it at home Christmas Day. Our friends could not remember when they had had one last and raved about it. Serves 8 1     whole beef filet (3 to 4 pounds), well trimmed Sea salt and freshly ground black pepper About � cup extra-virgin olive oil About ⅓ cup dry red wine Red Wine–Shallot Sauce for serving 2     cups very finely chopped shallots (see Notes) 2½ tablespoons brown

shallots by hand; in a machine, they may turn into a puree. And although it is an extra step to cook the shallots separately from the mushrooms, only in this way can you be sure they are well cooked and really dry before mixing them with the mushrooms. ♣ You will be wrapping the whole filet in plastic wrap and refrigerating it for several hours. In order to wrap such a large piece, you will need to overlap 2 sheets of plastic wrap or use restaurant-sized wrap. This size is available at

cook until fragrant, another 30 seconds. Add the wine, bring to a boil, and cook until about 2 tablespoons of liquid remains. Add the broth, thyme, and rosemary, return the liquid to a boil, and simmer gently to let the flavors meld, about 5 minutes. Place the port and cornstarch in a small jar, shake well, and dribble into the sauce while whisking and watching for signs of thickening. Simmer gently for another 7 minutes. Season with salt and pepper. If made ahead, let cool, cover, and

pastry cream to fill pastries and then bake them (like the Brioche Bretzels), your pastry cream needs to be a bit “tighter.” Otherwise it cooks too quickly and “pops” in the oven, leaving you with tasty but not very good-looking pastries. See the variation at the end of this recipe for the right proportions to use. Makes about 2 cups 2     cups half-and-half �   cup (1¾ ounces) plus � cup (1¾ ounces) sugar Pinch of sea salt 1     vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

chocolate on the street, just this wine—even we kids would have a sip or two to warm us up. To go with it we’d buy marrons chaud (roasted chestnuts) from a street vendor who roasted the nuts over charcoal until the shells cracked. Then he’d pile the hot nuts in a paper cone and we held it to warm our hands. To make vin chaud, choose a wine that’s not too tannic, such as a pinot noir or a lighter-style cabernet. Serves 4 1     orange 1     lemon 1¼ cups (8¾ ounces) sugar 1     cinnamon stick

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