Christmas Feast Reheating Instructions

Happy Holidays from Lafayette!

Thank you for allowing us to cook your Christmas meal this year.

Enjoy, take care, and we hope to see you soon!

For the Endive Salad:

Transfer salad to a bowl and dress with the walnut vinaigrette before serving.

For the Koginut Squash Soup:

Transfer the koginut soup to a pot and bring to a boil on the stove over medium heat, making sure to stir often. Transfer the heated soup to a bowl and garnish by spooning the chilled Vadouvan crème fraîche over the top.

For the Truffled Rotisserie Chicken Grand-Mère:

Transfer the chicken and vegetables to an oven safe tray/dish and heat at 300°F for 15-20 minutes. Check to make sure the chicken is fully heated through to 165°F before plating. While the chicken is heating in the oven, transfer the truffle jus to a pot and heat on the stove over medium heat until it reaches a simmer. Pour truffle jus over chicken and vegetables to finish the dish.

For the Beef Short Rib Bourguignon:

Transfer the short ribs and sauce to a pot with a lid and heat on the stove over medium heat covered until the sauce is simmering and the short ribs are heated through. Transfer the vegetables to an oven safe tray/dish and heat at 300°F for 8-10 minutes. Transfer the vegetables and short ribs to a plate and then add the sauce.

For the Potato Leek Gratin:

Transfer Potato Leek Gratin to an oven safe tray/dish and heat at 300°F for 15-20 minutes. 

For the Moroccan Spiced Carrots:

Transfer Moroccan Spiced Carrots to an oven safe tray/dish and heat at 300°F for 10-12 minutes.

**Note** 

Alternatively, the soup, chicken, short ribs, potato leek gratin, and carrots can be heated in the microwave on high in a microwave safe dish.

For the Pear Tart:

Transfer the Pear Tart to a plate and garnish with the spiced wine sauce.