Holiday Sampler There’s A Little Something For Everyone In This Christmas Dinner Menu

Most of the time, a cook can make what they like for dinner, and if the rest of the family wants to eat, they’ll go along. But Christmas calls for a bit more of a communal spirit.

There are dishes to satisfy just about everyone in the following holiday menu of homey yet festive recipes from “The Junior League Centennial Cookbook” (Doubleday, 1996).

Visitors from the north will relish a bowl of Canadian Cheese Soup, a warming first course when served with your favorite breadsticks.

Meat lovers will enjoy the pork tenderloin flavored with cinnamon, sherry, soy sauce and ginger. The cinnamon in the recipe requires an accompanying wine that won’t be overwhelmed by the spice, but will complement the meat. Try a red Rhone wine from France, such as the ones made by Guigal, or a Shiraz from Australia, like those from Rosemount Estate. Or consider a chilled rose of Cabernet Sauvignon such as the one produced by California’s Simi Winery.

The meal also includes plenty of vegetables and grains, such as carrots made festive with champagne and rice dressed up with pecans. To round out the flavors and colors, add some steamed broccoli or green beans.

And for those with a sweet tooth, there’s Papa’s Favorite Torte - a simple yet elegant dessert, full of rich almond flavor, which you’ll want to enjoy all year long.

This is home cooking at its holiday best.

Canadian Cheese Soup

1 cup water

1/2 cup carrots, grated

1/2 cup celery, finely chopped

4 tablespoons butter

2 tablespoons onions, chopped

6 tablespoons all-purpose flour

2 cups milk

1(14-1/2-ounce) can reduced-sodium, fat-free chicken broth

1 (8-ounce) bag grated sharp Cheddar cheese

Minced parsley, for garnish

Place water in a saucepan and bring to a boil over high heat. Add carrots and celery, cover, reduce heat and simmer 10 minutes or until very tender. Set aside.

In a medium saucepan over low heat, melt the butter. Add the onions and saute 3 minutes, or until soft but not brown. Add the flour and whisk to blend well; cook 2 to 3 minutes.

Whisk in the milk and chicken broth until smooth. Cook over medium-high heat, stirring frequently, for 5 minutes. Continue cooking, stirring constantly, another 5 minutes or until bubbly and thickened.

Add the cheese and stir until blended. Add the cooked vegetables with their liquid. Heat through. Garnish with parsley.

Yield: 6 cups.

Nutrition information per (1-cup) serving: 310 calories, 14 grams protein, 23 grams fat (67 percent fat calories), 12 grams carbohydrate, 72 milligrams cholesterol, 390 milligrams sodium.

Pork Tenderloin With Cinnamon

1 pound pork tenderloin

2 tablespoons reduced-sodium soy sauce

3/4 teaspoon ground cinnamon

2 tablespoons sugar

1/4 teaspoon salt

1 tablespoon dry sherry

1/2 teaspoon powdered ginger

1 teaspoon dry mustard

1 teaspoon lemon juice

Preheat oven to 325 degrees.

Place the pork in a nonreactive roasting pan. Combine soy sauce, cinnamon, sugar, salt, sherry, ginger, mustard and lemon juice. Stir well and pour over meat.

Bake 60 minutes, basting frequently with the pan sauces, or until the internal temperature registers 145 degrees on an instantread thermometer. Slice and serve hot with the pan juices.

Yield: 4 servings.

Nutrition information per serving: 207 calories, 26 grams protein, 7 grams fat (30 percent fat calories), 8 grams carbohydrate, 80 milligrams cholesterol, 296 milligrams sodium.

Carrots a la Champagne

2 tablespoons butter

1 pound carrots, peeled and sliced into thin rounds

1/4 cup reduced-sodium, fat-free beef or chicken broth

1/2 cup very dry champagne or sparkling wine

1 tablespoon fresh-squeezed lemon juice, optional

2 teaspoons minced fresh dill

Thin lemon slices, for garnish

Melt the butter in a saucepan over medium heat. Add the carrots and saute about 15 minutes or until just beginning to brown. Add the broth and champagne. Cover and cook over medium heat about 5 minutes or until just tender but still firm.

Remove cover, turn heat to high and cook until pan is almost dry. Remove from the heat. Add the lemon juice, if desired, and dill. Toss well and serve garnished with lemon slices and dill sprigs.

Yield: 6 servings.

Nutrition information per serving: 74 calories, 1 gram protein, 4 grams fat (49 percent fat calories), 8 grams carbohydrate, 10 milligrams cholesterol, 85 milligrams sodium.

Pecan Pilaf

4 tablespoons butter

1/2 cup pecans, coarsely chopped

1/4 cup onions, chopped

1 cup raw long-grain rice

2 cups reduced-sodium, fat-free chicken broth

1/2 teaspoon salt

1/4 teaspoon dried thyme

Pinch ground black pepper

1 tablespoon chopped parsley

In a large skillet over medium-high heat, melt 1-1/2 tablespoons butter. Add the pecans and saute 5 minutes or until lightly browned; watch carefully so they don’t burn. Remove pecans from pan; set aside.

In the same skillet, melt 2-1/2 tablespoons butter over medium heat. Add the onions and saute 5 minutes or until tender.

Add the rice; stir to coat grains. Add the broth, salt, thyme and pepper. Bring to a boil over high heat. Cover and simmer 20 minutes or until rice is tender and all the liquid is absorbed. Remove from heat. Stir in pecans and parsley.

Yield: 3-1/2 cups.

Nutrition information per (1/2-cup) serving: 214 calories, 3 grams protein, 12 grams fat (50 percent fat calories), 23 grams carbohydrates, 18 milligrams cholesterol, 260 milligrams sodium.

Papa’s Favorite Torte

1-1/2 cups all-purpose flour

5 tablespoons sugar

8 tablespoons butter, softened

1 egg yolk, lightly beaten

8 ounces almond paste, crumbled

2 tablespoons sugar

2 tablespoons flour

2 eggs

1 egg white

1/2 teaspoon almond extract

Sugar glaze:

1 cup confectioners’ sugar

2 tablespoons milk

1/2 cup toasted sliced almonds (see note)

Preheat oven to 325 degrees.

In a medium bowl, combine the flour and sugar. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal. Stir in the egg yolk. (Do not be concerned about a crumbly appearance.)

Using your fingers, press the pastry mixture into a fluted 9- or 10-inch tart pan with a removable bottom, working it evenly over the bottom and up the side of the pan.

For filling, combine and blend the almond paste, sugar, flour and 2 eggs in a blender or food processor fitted with the metal blade. Add the egg white and almond extract. Blend again, then pour into the pastry shell. Bake 1 hour or until the top is a rich golden brown. Let cool 10 minutes before glazing.

For glaze, combine the confectioners’ sugar and milk; spread over the top of the cooling torte. Sprinkle with the almonds. When cool, remove from pan and serve in small slices.

Yield: 10-12 servings.

Nutrition information per serving: 310 calories, 7 grams protein, 15 grams fat (44 percent fat calories), 39 grams carbohydrate, 67 milligrams cholesterol, 72 milligrams sodium.

Note: To toast almonds, while torte is baking, spread the almonds out on an ungreased baking sheet and toast in a 325-degree oven 20 minutes or until lightly browned.