Sliced Roast Meats Party

Aired December 26, 2011

For the Roasts:
1 3-pound boneless turkey breast
4 tablespoons softened butter
3 to 4 tablespoons minced fresh herbs, parsley, chives, thyme
1 small clove garlic
1 small shallot, grated
Juice of 1/2 lemon
Kosher salt and coarse black pepper
1 3-pound pork loin
1 3- to 4-pound center-cut beef tenderloin, trimmed
EVOO Extra Virgin Olive Oil
2 teaspoons fennel seeds
2 teaspoons granulated onion, divided
2 teaspoons granulated garlic, divided
For the Horseradish Sour Cream Sauce:
1 1/2 cups sour cream
1/3 cup heavy cream
3 round tablespoons prepared horseradish
6 tablespoons finely chopped chives, 1 small bundle
Salt and coarse pepper, to taste
For the Apple Sauce with Fresh Thyme:
4 large crisp apples, peeled and coarsely chopped
1 tablespoon lemon juice
3 cups cloudy organic apple cider
1/4 cup dark amber maple syrup
A pinch of salt
2 tablespoons fresh thyme, finely chopped
For the Caesar Pesto:
1 cup packed dark leafy romaine leaves, stemmed and coarsely chopped
1 round teaspoon anchovy paste
A generous handful of grated Romano cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1 large clove of garlic, grated or pasted
Coarse black pepper, to taste
3 tablespoons toasted pine nuts
1/4 to 1/3 cup EVOO Extra Virgin Olive Oil
For the Fixins:
Watercress, 1 bundle per 6 guests
Romaine hearts, chopped, 1 heart per 6 guests
1/4 to 1/3 cup EVOO Extra Virgin Olive Oil
Cornichons or mini Gherkins
Giandiniera, chopped in food processor into relish
Assorted mustards
Sharp cheddar cheese
Warm French Rolls or Baguettes, 2 rolls or 6 inches of baguette per party guest

Preheat oven to 450F.

Place turkey breast on a wire rack set over a rimmed baking sheet. Combine softened butter in food processor with herbs, garlic, shallot and lemon juice. Pat turkey dry and spread the butter over the breast; season with salt and pepper. Reserve.

Arrange pork roast next to the beef tenderloin on another rack set over a baking sheet. Drizzle pork and beef with EVOO to coat. For pork, season aggressively with salt and pepper, sprinkle with about 2 teaspoons of fennel seeds and season with 1 teaspoon each, 1/3 palmful, granulated garlic and onion. For beef, season aggressively with kosher salt and coarse black pepper, sprinkle on about 1 teaspoon each granulated onion and garlic powder. Place baking sheet with pork and beef in the oven, roast 15 minutes at 450F then reduce temp to 350F.

Once heat has been reduced to 350F, add turkey to oven and roast along with pork and beef. Pull beef out after 30 minutes for medium-rare. Remove pork and turkey from oven after an hour. Transfer all meat to a carving board let meat stand 15 minutes under loose foil before carving.

While meats roast prepare sauces and fixings:

Stir together all the ingredients for the horseradish sauce, transfer to serving bowl and chill.

Combine all ingredients for apple sauce in medium pot, bring to boil, reduce heat to medium high and cook, stirring frequently, until sauce forms, 20 minutes. Turn off heat and transfer to serving dish.

For pesto, combine all ingredients except EVOO in food processor, add about 1/4 cup EVOO and pulse pesto into thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer pesto to a serving bowl and keep at room temperature.

Thinly slice beef and pork, slice turkey 1/8- to 1/4-inch thick across the breast.

Arrange fixins to follow sliced meats in your buffet line, arrange sauces in front of sliced meats being served. Warm the bread in oven once meats are removed from oven and are resting. Split the bread open for sandwich-making and place the bread before the sliced meats on your buffet.

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