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As December unfolds its wintry embrace, there’s a festive fervor that beckons us to savor the warmth and camaraderie of the season. During the holiday cheer, the Cajun Seafood Boil emerges as a culinary extravaganza, offering a spirited departure from traditional winter fare. This lively feast, rooted in Louisiana’s rich culinary tapestry, transforms the dining experience into a communal celebration, blending bold flavors, vibrant colors, and a touch of Southern charm.

Imagine a table decorated with an loads of seafood treasures – plump shrimp, succulent crawfish, and briny crab legs – all steeped in a heady brew of Cajun spices. The pot, a bubbling cauldron of culinary delight, releases an aromatic symphony that mingles with the crisp December air. Each bite promises a harmonious dance of flavors – the heat from cayenne, the warmth of smoked paprika, and the subtle undertones of herbs and garlic.

What makes the Cajun Seafood Boil a December standout is its ability to bridge the gap between tradition and festivity. As friends and family gather around, cracking crab claws and peeling shrimp, there’s an undeniable sense of togetherness and shared joy. The vibrant colors of the seafood, the steam rising from the pot, and the lively chatter create a tableau that mirrors the spirited essence of the holiday season.

In the heart of December, the Cajun Seafood Boil becomes more than a meal; it becomes a culinary celebration. It’s a testament to the joy of sharing good food with those we hold dear, a reminder that, even in the midst of winter’s chill, there’s always room for warmth, flavor, and the festive spirit of a Cajun Seafood Boil.

Ingredients

Seafood Boil

• 4 ears fresh yellow corn, cut crosswise into 3-inch pieces
• 6 quarts water
• 4 large lemons, halved crosswise
• 2 large red onions, halved lengthwise
• 3 medium jalapeño chiles, halved lengthwise and unseeded (optional)
• 1/2 cup Cajun seasoning
• 1 tablespoon kosher salt
• 2 1/2 teaspoons cayenne pepper (or to taste)
• 2 large garlic heads, halved crosswise
• 4 fresh or dried bay leaves
• 1 1/2 pounds baby Yukon Gold potatoes, halved
• 2 pounds littleneck clams, scrubbed
• 1 pound andouille sausage, cut into 2-inch pieces
• 6 frozen king crab legs (about 2 pounds total), thawed
• 1 1/2 pounds jumbo unpeeled, deveined raw shrimp, tail on

Cajun Butter Sauce

• 1/4 cup water
• 1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 1/2 teaspoons Cajun seasoning
• 2 teaspoons fresh lemon juice (from 1 large lemon)
• 2 teaspoons Louisiana-style hot sauce (such as Crystal)
• 1/2 teaspoon Worcestershire sauce
• Cayenne pepper (optional)

Directions

Photo by DIANA CHISTRUGA

1. Gather the ingredients.

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2. Place corn in a single layer on a large plate; freeze until ready to use, about 1 hour.

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3. Meanwhile, add water to a large (16-quart) stockpot. Squeeze juice from lemon halves into water, removing and discarding seeds; add squeezed lemon halves, onions, jalapeños (if using), Cajun seasoning, salt, cayenne, garlic heads, and bay leaves. Cover and bring to a boil over high.

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4. Add potatoes. Cover pot and return to a gentle boil over high. Uncover and boil, undisturbed, for 15 minutes.

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4. Add clams and sausage. Cover pot and return to a gentle boil over high. Uncover and boil, undisturbed, for 5 minutes. Remove from heat.

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5. Add crab legs, shrimp, and frozen corn to stockpot, using tongs to incorporate them into the broth. Cover pot and let mixture stand, undisturbed, 15 minutes.

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6. Meanwhile, make the Cajun Butter Sauce: Bring water to a boil in a medium saucepan over high. Reduce heat to low; gradually add butter pieces, whisking until mixture is emulsified and thickened (do not let sauce boil).

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7. Remove from heat; stir in parsley, Cajun seasoning, lemon juice, hot sauce, Worcestershire, and optional cayenne and transfer to a sauceboat or small serving bowl.

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8. Working in batches, drain seafood boil in a colander, using tongs to help transfer ingredients to colander and then to a serving platter. Serve seafood boil alongside warmed Cajun Butter Sauce.

Source: https://www.foodandwine.com/recipes/seafood-boil-with-cajun-seasoning

As December unfolds its chilly embrace, ushering in a season of warmth and festivity, elevate your holiday gatherings with the tantalizing allure of Chile Crisp-Glazed Bacon Bites. This inventive and flavor-packed dish brings a perfect blend of heat, sweetness, and smokiness to your December table, creating an unforgettable culinary experience that resonates with the spirit of the season.

Imagine the crispiness of perfectly glazed bacon bites, each one a delightful explosion of flavors that dance on your palate. The Chile Crisp glaze, a harmonious blend of spicy peppers, fragrant garlic, and savory undertones, imparts a unique and invigorating twist to the familiar comfort of bacon. The infusion of heat and smokiness transforms this classic appetizer into a complex and mouthwatering treat, making it an ideal addition to your festive repertoire.

Chile Crisp-Glazed Bacon Bites not only cater to the craving for indulgent and savory delights that often accompanies winter celebrations but also bring an element of culinary innovation to your holiday table. The juxtaposition of spicy and sweet, along with the irresistible crunch of bacon, creates a sensory experience that resonates with the joy and excitement of December gatherings. Whether served as a crowd-pleasing appetizer or a delectable snack during a cozy night in, these bacon bites elevate the ordinary to extraordinary, making them a highlight of your seasonal festivities.

As you savor each bite of Chile Crisp-Glazed Bacon, let the warmth of the glaze and the savory richness of the bacon envelop your senses, creating a memorable culinary moment that embodies the essence of December’s culinary delights. It’s a celebration of bold flavors, a symphony of tastes that adds a touch of spice and sophistication to your winter gatherings, making every bite a journey into the heart of festive indulgence.

Ingredients

• 1 ounce dried whole Japones chiles (mild or medium)
• 1/4 cup honey-roasted peanuts, chopped
• 2 1/2 teaspoons kosher salt
• 1 teaspoon crushed cumin seeds
• 1/2 teaspoon crushed Szechuan peppercorns
• 1/4 teaspoon black pepper
• 2 whole star anise
• 1 cup peanut oil
• 1/2 cup thinly sliced shallots
• 1/4 cup thinly sliced garlic
• 1/4 cup thinly sliced garlic
• 1 1/2 pound slab bacon, cut into 1-inch cubes

Directions

1. Using gloves, remove and discard stems and seeds from chiles. Transfer chiles to a food processor or a spice grinder; process until finely chopped but not ground, about 15 seconds. Stir together chiles, peanuts, salt, cumin, Szechuan peppercorns, black pepper, and star anise in a large heatproof bowl; place a fine wire-mesh strainer over bowl.
2. Heat oil in a medium saucepan over medium-high until shimmering. Add shallots, garlic, and ginger; cook, stirring often, until golden and crisp, 5 to 6 minutes. Immediately pour mixture through strainer set over bowl with chiles. Spread strained solids on paper towels to drain. Let cool 30 minutes; stir into chile-oil mixture in bowl. Cover and refrigerate 8 hours or overnight.
3. Preheat oven to 325°F. Line a rimmed baking sheet with aluminum foil. Arrange bacon cubes evenly on baking sheet. Bake in preheated oven until fat has rendered but bacon is not yet crisp, 45 to 55 minutes. Meanwhile, remove chile crisp mixture from refrigerator; let come to room temperature, 30 to 45 minutes.
4. Using a slotted spoon, transfer bacon to a large bowl; discard drippings. Remove and discard star anise from chile crisp. Add 1/4 cup chile crisp to bacon; toss to coat. Add additional chile crisp to taste. Serve warm with food picks.

Source: https://www.foodandwine.com/recipes/chile-crisp-glazed-bacon-bites

In the enchanting embrace of December, culinary adventures take on a global flair, and amidst the festivities, Chicken Katsu emerges as a delightful and flavorful option to tantalize the taste buds. Originating from Japanese cuisine, Chicken Katsu offers a delightful twist to the traditional holiday menu. Picture a perfectly golden and crispy breaded chicken cutlet, a symphony of textures that promises to transport you to the bustling streets of Tokyo, even in the midst of a winter wonderland.

As the temperatures drop and the season’s festivities unfold, Chicken Katsu becomes a savory escape, infusing a burst of warmth and flavor to the December dining experience. The crispy exterior, achieved through skillful breading and frying, gives way to tender and succulent chicken within, creating a culinary harmony that captures the spirit of celebration. The dish’s simplicity and bold flavors make it a versatile addition to holiday gatherings, providing a delightful departure from the expected.

Chicken Katsu’s appeal lies not only in its delectable taste but also in its ability to cater to a variety of preferences. Whether served as a standalone dish accompanied by a savory dipping sauce or incorporated into festive bento boxes for a unique holiday spread, the versatility of Chicken Katsu adds a touch of international flair to December feasts. It’s a celebration of global culinary delights, bringing a taste of Japan to the winter festivities and demonstrating how diverse flavors can harmonize to create a memorable dining experience.

So, as December unfolds and the spirit of celebration fills the air, consider adding the global charm of Chicken Katsu to your festive repertoire. It’s a culinary journey that transcends borders, introducing a delightful fusion of textures and tastes that promise to make this holiday season an unforgettable gastronomic adventure.

Ingredients

• 8 skinless, boneless chicken thighs (about 6 ounces each)
• Kosher salt
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten with 3 tablespoons of water
• 3 cups panko breadcrumbs
• 3 cups vegetable oil, divided
• Tonkatsu sauce, for serving (see Note)
• Dijon mustard, for serving
• Steamed sushi rice, for serving

Directions

1. CARA CORMACKGather the ingredients.
2. CARA CORMACKLightly pound the chicken thighs 1/2 inch-thick and season with salt.
3. CARA CORMACKPut the flour, eggs, and panko in three separate pie plates and season each one lightly with salt.
4. CARA CORMACKDredge 1 piece of chicken in the flour, tapping off the excess.CARA CORMACKDip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere.CARA CORMACKTransfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
5. CARA CORMACKDivide the oil between two large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels.
6. CARA CORMACKServe the chicken with tonkatsu sauce, mustard, and steamed rice.

Source: https://www.foodandwine.com/recipes/chicken-katsu

In the heart of December, as winter’s chill blankets the landscape, there’s a comforting and hearty classic that takes center stage on dining tables across coastal regions—the timeless Clam Chowder. This iconic soup, celebrated for its rich and creamy consistency, serves as a steaming bowl of warmth, inviting all who savor it to indulge in a symphony of flavors that echo the essence of the season.

The Clam Chowder, with its roots deeply embedded in maritime culinary traditions, offers a comforting embrace on cold December days. As temperatures drop and the coastal winds whisper tales of the sea, a spoonful of this creamy concoction transports you to a place where the ocean meets the shore. The succulent clams, tender potatoes, and aromatic blend of herbs and spices meld together in perfect harmony, creating a medley of tastes that resonate with the season’s spirit.

As December unfolds, the Clam Chowder becomes more than just a meal; it becomes a culinary companion, providing nourishment and warmth during the winter’s embrace. Whether enjoyed by a crackling fireplace or served as a soul-soothing dish at festive gatherings, this beloved chowder embodies the comforting traditions of December, reminding us that the simplest and most time-honored recipes often carry the most profound sense of comfort.

Picture a bowl of Clam Chowder cradled in hands, the warmth radiating not just from the soup but from the memories and traditions it invokes. With every spoonful, the savory essence of the sea, the creaminess of the broth, and the hearty goodness of ingredients come together to create a culinary experience that transcends the ordinary—a timeless celebration of December’s culinary delights.

Ingredients

• 2 cups cubed potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup minced onion
• 3 (6.5 ounce) cans minced clams, drained with juice reserved
• water to cover
• ¾ cup butter
• ¾ cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons salt
• ground black pepper to taste

Directions

1. Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.

Source: https://www.allrecipes.com/recipe/13041/my-best-clam-chowder/

In the enchanting embrace of December, elevate your festive table with the tantalizing allure of Juniper-Rubbed Roast Duck with Cherry Jus, a culinary masterpiece that encapsulates the season’s spirit. This dish, a symphony of flavors and textures, invites you to experience the richness of winter in a single, delectable bite.

The aromatic juniper rub imparts an earthy and piney essence to the succulent roast duck, creating a harmonious fusion of fragrances that evoke the crisp, invigorating air of December. This unique seasoning not only adds depth to the meat’s flavor but also infuses it with a warm, comforting quality, perfectly suited for the winter months. As the duck roasts to perfection, the juniper rub forms a tantalizing crust, ensuring each mouthful is a delightful balance of crispy skin and tender, juicy meat.

Complementing this culinary masterpiece is the exquisite Cherry Jus, a velvety sauce that adds a burst of fruity sweetness and a hint of tartness to the dish. The cherries, with their deep red hue, mirror the festive colors of the season, while the jus, with its silky texture, drapes the roast duck in a decadent cloak of flavor. The combination of juniper and cherry creates a symphony on the palate, transforming the roast duck into a culinary celebration of December’s culinary delights.

As you gather around the table with loved ones, the Juniper-Rubbed Roast Duck with Cherry Jus becomes a centerpiece that transcends the ordinary, offering a sensory journey through the distinctive flavors of the season. With each exquisite bite, you’ll find yourself immersed in a gastronomic experience that captures the essence of December, making this dish a memorable addition to your festive repertoire.

Ingredients

• 1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck
• 2 tablespoons plus 1 teaspoon dark brown sugar, divided
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1 tablespoon juniper berries, finely crushed
• 1 medium-size yellow onion, quartered
• 1 small carrot, peeled and cut crosswise into 2-inch pieces
• 1 celery stalk, cut crosswise into 2-inch pieces
• 2 teaspoons vegetable oil
• 4 cups cold water, divided
• 4 bunches fresh thyme, divided
• 2 tablespoons kirsch (cherry brandy)
• 3/4 cup frozen pitted tart cherries
• 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Directions

1. Using a sharp knife or poultry shears, cut off last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick skin of duck all over at a 45 degree angle, taking care not to pierce the meat.
2. Stir together 2 tablespoons brown sugar, 2 tablespoons salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside cavity of duck, and rub remaining mixture over skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.
3. While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to baking sheet, stirring and scraping up browned bits from bottom of pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.
4. Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil–lined roasting pan; insert 2 bunches of thyme into main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove water pan from oven, and increase oven temperature to 450°F.
5. Once oven has preheated to 450°F, return duck in drained roasting pan to middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim fat off surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.
6. Remove roasting rack with duck from roasting pan. Drain and discard foil and drippings from pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in cavity. Quickly run remaining 2 bunches thyme under water to dampen; stuff damp thyme into cavity.
7. Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above surface of kirsch. Slowly and carefully pour flaming liquid over duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from roasting pan into reduced broth. Add frozen cherries, and cook over medium, stirring occasionally, until cherries are heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.

Source: https://www.foodandwine.com/recipes/juniper-rubbed-roast-duck-cherry-jus

December in Maine unveils a unique and delectable culinary experience, showcasing the exquisite flavor of Maine lobster against the surroundings of a chilly maritime setting. Known for its sweet, succulent meat and vibrant red shell, Maine lobster takes center stage during the winter months, offering a rich and indulgent treat that perfectly complements the festive spirit of December.

As the cold weather settles in, Maine lobster becomes a warming delicacy that graces holiday tables and special occasions. The cold waters of the North Atlantic during this season contribute to the lobster’s firm texture and concentrated flavor, making it a prime choice for those seeking a taste of the region’s best. Whether served as the star of a holiday feast or as part of a cozy seafood chowder, Maine lobster embodies the essence of winter indulgence.

The flexibility of Maine lobster shines in December, finding its way into an array of dishes that celebrate the season. Lobster rolls is a great example of the creative way this delectable lobster can be enjoyed during the winter festivities. The sight of lobster traps against a snowy coastal backdrop becomes a picturesque representation of Maine’s winter charm, reminding locals and visitors alike of the bounty that the frigid waters bring forth.

Whether you’re savoring the simplicity of a classic lobster boil or relishing the sophistication of a lobster thermidor, December in Maine is the perfect time to indulge in the unparalleled taste of this prized crustacean. The sweet, briny essence of Maine lobster becomes not just a culinary delight but a cherished tradition, inviting everyone to partake in the warmth and flavor that define the winter months along the picturesque Maine coast.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh chervil or tarragon
• Kosher salt and freshly ground black pepper
• 1/4 cup minced celery
• 1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws from Steamed Lobster and Corn for a Crowd or 3 [1 1/2-pound] whole lobsters)
• 6 top-split (New England–style) hot dog buns, separated
• 2 tablespoons salted butter, softened
• 1 tablespoon chopped fresh chives, plus more for garnish
• 6 butter lettuce leaves
• 6 cooked and shucked lobster pincer claws (optional)

Directions

1. Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
2. Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
3. Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.

Source: https://www.foodandwine.com/recipes/maine-style-lobster-rolls

In the crisp embrace of December, as the season helps in a spirit of warmth and festivity, embark on a culinary adventure that transcends traditional boundaries. Picture a dining table adorned with the enticing allure of Oyster Mushroom Tamales with Mole Encacahuatado, a dish that not only draws the senses but also offers a host of benefits to elevate your December dining experience.

Oyster mushrooms, celebrated for their delicate texture and immune-boosting properties, take center stage in these tamales. Rich in essential nutrients like vitamins, minerals, and antioxidants, these mushrooms not only contribute to the dish’s exquisite flavor profile but also provide a healthful addition to your festive feast. The smooth richness of Mole Encacahuatado, a nuanced mole sauce featuring peanuts as a key element, adds a layer of heart-healthy monounsaturated fats and plant-based protein, making this culinary creation a well-rounded choice for those seeking nourishment and indulgence in equal measure.

Beyond the nutritional benefits, this fusion masterpiece offers a symphony of flavors that harmonize with the festive atmosphere of December. The oyster mushrooms, absorbing the rich mole sauce, provide a savory umami quality that complements the earthy masa of the tamales. This culinary marriage creates a palate-pleasing experience that not only satisfies the taste buds but also introduces a sense of innovation and sophistication to your holiday table.

As you savor each bite, the Oyster Mushroom Tamales with Mole Encacahuatado invite you to embrace the spirit of experimentation and creativity in your culinary endeavors while reaping the nutritional benefits of a well-balanced meal. This unique dish not only tantalizes the taste buds but also serves as a testament to the diversity and richness of flavors that can grace your December table, adding a touch of elegance, innovation, and health-consciousness to your festive gatherings. Let the month of December be a canvas for culinary exploration, and these tamales a masterpiece that captures the essence of the season in every delectable and beneficial morsel.

Ingredients:

• 22 ounces oyster mushrooms, large clusters separated
• 7 tablespoons canola oil, divided
• 1 3/4 teaspoons kosher salt, divided, plus more to taste
• 1 1/4 teaspoons black pepper, divided, plus more to taste
• 3/4 cup unsalted roasted peanuts, plus chopped peanuts, for garnish
• 2 garlic cloves
• 2 whole allspice
• 1 (2-inch) cinnamon stick
• 2 small tomatoes
• 1 small yellow onion, quartered
• 4 dried guajillo chiles (about 3/4 ounce), stemmed and seeded
• 2 cups vegetable broth (such as Zoup!)
• 3 canned chipotle chiles in adobo sauce plus 1 tablespoon adobo sauce
• 24 dried corn husks (about 9 inches long and 7 inches wide at widest point), plus more for lining steamer, soaked at least 1 hour or up to overnight
• Masa Preparada for Tamales
• Chopped fresh cilantro, for garnish

Directions

1. Preheat oven to 450°F. Toss together mushrooms, 5 tablespoons oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until mushrooms are golden brown and crispy around the edges, 20 to 26 minutes, stirring once after 15 minutes. Set aside to cool, about 20 minutes.
2. Combine peanuts, garlic, allspice, and cinnamon stick in a large saucepan. Cook over medium, stirring often, until lightly toasted and fragrant, 2 to 4 minutes. Transfer mixture to blender; set aside.
3. Return saucepan to heat over medium-high. Add tomatoes, onion, and 1 tablespoon oil. Cook, turning occasionally, until blackened in spots, 6 to 8 minutes. Add guajillo chiles; cook, turning often, until darkened in spots, 1 to 2 minutes. Carefully add broth, chipotle chiles, adobo sauce, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a boil over medium. Cover and remove from heat. Let stand until chiles are softened, about 10 minutes. Transfer to blender with peanut mixture. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.
4. Return saucepan to heat over medium-low, and add remaining 1 tablespoon oil. Carefully add peanut sauce, and reduce heat to low. Cook, uncovered, stirring often to prevent scorching on the sides and bottom of saucepan, until slightly thickened and reduced to about 4 cups, about 10 minutes. Transfer mixture to a medium bowl. Season with salt and pepper to taste. Let cool slightly, about 20 minutes.
5. Place 1 corn husk on a clean work surface with narrow end pointing away from you; pat dry. Using back of a spoon, spread about 1/4 cup masa preparada lengthwise in center of corn husk in a 5- x 4-inch rectangle of even thickness. Spoon 1 1/2 tablespoons peanut mole over masa, leaving a 1/2-inch border of masa above and below the mole. Arrange 3 to 4 mushrooms lengthwise in center of mole. Fold one side of husk over so that the masa encases the filling. Fold top end of the corn husk down toward the center, and roll to wrap remaining husk around the tamal, leaving bottom end open. Repeat with remaining husks, masa preparada, mole, and mushrooms. Reserve leftover mole for serving.
6. Fill a large stockpot with 1 inch of water. Place a steamer insert (at least 7 inches deep) in stockpot, ensuring water does not touch bottom of steamer. Line bottom and sides of steamer with corn husks. Stand tamales vertically in steamer, with open ends up, in a tightly packed single layer. Use aluminum foil to build a ring inside pot to hold tamales upright if needed.
7. Heat pot over medium-high until steam is visible, 5 to 8 minutes. Place a layer of corn husks on top of tamales. Cover tamales with a clean kitchen towel, and cover with lid. Reduce heat to low, and cook 45 minutes. To test doneness, carefully uncover pot, and remove 1 tamal. Cover pot, and allow remaining tamales to keep cooking. Let tamal rest 10 minutes before unfolding. If masa sticks to corn husk, rewrap tamal, and return to steamer basket. Continue cooking tamales 5 minutes before checking again for doneness. If corn husk pulls away cleanly from masa, turn off heat, and let tamales rest in pot, lid removed, towel and husks in place, for 15 minutes.
8. Reheat remaining peanut mole over low, and thin with a splash of water if needed to loosen. Serve tamales hot with peanut mole, peanuts, and cilantro.

Source: https://www.foodandwine.com/recipes/oyster-mushroom-tamales-with-mole-encacahuatado

December beckons with the promise of festive feasts and heartwarming gatherings, and what better centerpiece for your holiday table than a juicy prime rib roast? This indulgent dish, with its marbled perfection, is a celebration of flavor that captures the essence of the season.

Prime rib is well-suited for cold weather due to its rich and hearty flavor profile, making it an ideal comfort food during winter. The well-marbled meat and fat content contribute to a satisfying and indulgent dining experience, satisfying the cravings for heartier meals that often accompany colder temperatures. Additionally, the tradition of slow-roasting prime rib not only enhances its taste but also fills the home with inviting aromas, creating a cozy atmosphere that aligns perfectly with the desire for warmth during the cold season. The generous servings of prime rib, often shared among family and friends, further add to its appeal as a communal and celebratory dish, making it a popular choice for festive gatherings in December.

Choosing a prime rib of the finest quality sets the stage for culinary excellence. Select a well-marbled cut with a generous layer of fat for optimal juiciness. Elevate the roast’s taste by crafting a rub that combines kosher salt, freshly ground black pepper, garlic powder, and fragrant herbs such as rosemary and thyme. Let the roast marinate, allowing the flavors to infuse the meat with delicious complexity.

As the day of your celebration arrives, preheat the oven from 500 to 325°F. Position the prime rib on a roasting rack, fat side up, and let it achieve a delectably seared exterior, resulting in a perfect contrast with its tender, pink interior. Use a meat thermometer for precision, aiming for a medium-rare doneness at around 125-130°F. Post-cooking, grant the roast a moment to rest, allowing the juices to harmonize for an exquisite finish.

Present this culinary masterpiece at your festive table, surrounded by classic accompaniments like creamy horseradish sauce, au jus, and an array of roasted vegetables. As the aroma of perfectly cooked prime rib envelops the space, December’s jubilant spirit will be enhanced, making this dish the star of your holiday celebrations.

Ingredients:

• 5 pounds beef prime rib* (if larger, double the spices/seasonings)
• Sea salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fresh rosemary
• 1 teaspoon fresh thyme
• 8 cloves garlic , minced
• 1/4 cup olive oil
• horseradish , for serving (optional)

Instructions 

• Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. 
  
• Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
  
• Combine seasonings: In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
  
• Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.
  
• Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:Rare: 120 degrees F (about 10-12 min/pound).Medium Rare: 130 degrees F (about 13-14 min/pound)Medium: 140 degrees F (about 14-15 min/pound)Medium Well:150 degrees FImportant: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.) 
  
• Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
  
• Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.
• December beckons with the promise of festive feasts and heartwarming gatherings, and what better centerpiece for your holiday table than a juicy prime rib roast? This indulgent dish, with its marbled perfection, is a celebration of flavor that captures the essence of the season.