Cooking Julia Child’s Entire Christmas Dinner is like Running a Marathon

Cooking up a Julia Child Christmas Roast Beef feast all in one day! I found all these recipes (except for the Yorkshire pudding) in The Way To Cook cookbook. Also, I face off against my kryptonite: A.ROLLED.UP.CAKE

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The Recipes:

Roast Prime Rib:
(12 to 16 people)
5-rib 12 pound roast of beef (I used a 4-rib/8.5 lb ribeye roast)
2 tb cooking oil (I used olive oil)
1/2 cup each chopped carrots and onions
1/2 tsp thyme
salt and pepper
**I cooked 8 1/2 lb roast for 1 hour and 45 mins. Medium rare registering 125 °F on the ends**
"Au Jus" sauce: 1 cup of beef stock in pan after roasting
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Horseradish Sauce:
White sauce: 2.5 tbs butter with 3 tb flour cooked together without coloring; off heat 1,5 cups hot milk blended in; season and simmer 3 minutes
4 to 5 tb bottled horseradish
droplets of white-wine vinegar
2 tb dijon mustard
2 egg yolks
1/3 to 1/2 cup heavy cream
salt and white pepper (I used black pepper because I can't ready good)
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Broccoli sautéed in olive oil and garlic:
head of broccoli
a layer of olive oil in the pan
couple cloves of finely minced garlic
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Yellow Squash, julienned and sautéed in butter
I used 3 yellow squashes (but had way too much)
2 to 3 tb butter
**don't over cook this.. 3 to 4 minutes is enough.. trust!!**
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Yorkshire Pudding/Popover:
(for 5 to 6)
1 cup whole milk (or 2%)
3 eggs
2 Tbs. melted butter
1 cup flour
1/2 tsp. salt
For softer popovers – – 425F for 25 minutes… then lower to 325F for 15 – 20 minutes
For crustier popovers – – 425F for 25 minutes… then lower to 350F for 15 – 20 minutes
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Holiday roulade cake:

2 tb softened butter in a "jelly roll" pan (I used a baking pan close to 11x 17)

orange almond cake:
3 egg yolks
1/2 cup sugar
grated rind of 1 medium orange and 1/4 to 1/3 cup strained juice
3/4 cup blanched almonds (no skin) pulverized in in a blender with 3 tb sugar
1/4 tsp almond extract
1/2 cup cake flour
egg whites:
3 egg whites
pinch of salt
1/4 tsp cream of tartar
1 tb sugar

powdered sugar

2 cups whipped cream
1 tb vanilla extract
2 cups Italian meringue (2 eggs whites, 3/4 cup sugar and 1/4 cup water boiled to "soft ball" stage (235 to 240 °F))
1 cup pulverized almond parlin (4 1/2 cups sugar, 1 1/2 cups water, 3 cups blanched, skinned and roasted almonds and 1/2 salt will give you a very HEALTHY amount of pralin)
1 cup rum imbibing syrup (1/4 cup sugar, 3/4 cup water, 3 tbs white rum)
decorative suggestions: candied cherries (hell yeah!) .. the green thing: angelica (nah...)

If there are any typos or unintentional omits, just compare with the video as I don't think I made any mistakes this time

[knitterscarlet]

A tip for the yorkshire puddins from Wales. Heat the oil and butter in the muffin tin until very hot in the oven. Then pour in the batter, it should sizzle as the batter hits the oil and put back in the oven. Merry Christmas xx

[karamarkham]

Osmosis is the movement of water between cells, diffusion is the movement of anything else between cells. Putting salt on the meat means that it is diffusing into the meat cells, while any release of moisture would be the result of osmosis.
Thank you for the episode Jamie... you're a treasure!

[rosacanisalba]

The trick to get your Yorkshire pudding batter smooth is to prep it early and let it stand at least half an hour and then whisk it again. Signed: a Yorkshire woman. There are traditional tales about whisking the batter next to an open door to get air in and only to whisk in one direction or you beat the air out again.

[francisterrado]

2:34 - Anyone else get a sense of foreboding whenever Jamie says things like, "I don't find it necessary"? 🤣😅

[panchitz]

This is my favorite YouTube channel that I found in 2023!

[sjuliette]

At the part where you're rolling up the cake and I actually started clapping at your success 😆 Grats Jamie!

[cherieroberts]

The secret to Yorkshire Pudding is very cold batter…I make mine a couple of hours before and place in fridge. Put a teaspoon of fat in each ramification place in oven until smoking hot and then pour in cold batter.

[graetz]

I grew up eating the best Yorkshire pudding you could ever eat made by my English grandmother. You've gone the modern route by buttering a muffin tin. Traditionally it is made while the "joint" is resting. You use the beef roasting pan with a small amount of the fat remaining. This is where Yorkshire pudding gets it amazing flavour and light crispness. Then cut into squares. Try this and you'll never go back to butter and muffin tins.

[richane]

After watching you roll cake’s again, and again, and again, not exactly failing, but…. What a glorious moment to see you succeed so splendidly. Julia would be proud! Your entire meal looked amazing.
Bon Appetite and Joyeux Noël.

[Alberad]

Now that I finally got an idea how much of a Herculean task providing such dinners is, I want to bow to the ground for my long deceased mom, who always prepared something likewise for the holidays - without even ever mentioning how much efford, skill and patience it all takes.😲

[a.j.austin]

Don’t know if you’ll see this but I’m a EMT. I know it’s annoying to you but seeing you pause when the sirens start is appreciated. To many people don’t care when they see lights and sirens and it makes all of our jobs more dangerous. I know it seems small but thanks you!

[dominictalbot]

few things in life bring me as much joy as the little jump every time he reintroduces the silver fox

[emilyr]

Been checking back all day for this episode! So excited!!! Merry Christmas Anti-Chef!!!

[nikkihayes]

When you showed us Julia Child, "laughing" at you, I couldn't help but giggle!🤭😂💖

[Gertrude_Co]

So I'm not a comment reader, so you may have been told before. Our family hack for sugar candy: keep a bowl of ice water next to you when you boil the sugar. When you think it may be done spoon a small drop in the ice water. It will instantly go to whatever solid state it will turn into. Feel the texture with your fingers. Is it to soft, cook longer, does it feel grainy, you've gone to far. Making a glass candy? Did it go hard? Does it just disolve when it hits the water? Cook longer. We make a ton of Christmas candy every year and never once used a thermometer. I tried once to make fudge with a thermometer and it didn't set at all and ever since I stick with grandmas ice water.

[karinmenzel]

Jaime, you can put your dry ingredients in a piece of parchment paper and then just slide the ingredients into the bowl. No spillage, no waste!

[Chanelchen]

Jamie, I remember your first trials and tribulations in Belgium. We gasped when you did the vanilla bean thing in England, I was shouting at the TV when you tried to roll the jelly roll, and we cheered when you persevered. Julia would be chuffed to bits and very proud of you. I As a matter of fact I think we all are. The best Anti-Chef on YouTube. Hope you and your wife have a lovely Christmas with your families and I am sure you will stay away from the kitchen as far as you can.

[PaulaBean]

22:22 You can check your electronic thermometer probe: put it in melting ice, it should read 0ºC (32ºF). Put it in boiling water, it should read 100ºC (212ºF). Easy!

[warmyams]

i'm a lactose intolerant vegetarian and this series is still my favorite cooking/baking show to watch

[marshabailey]

I actually have a SIGNED copy of Baking With Julia. I went to her book signing event at the old Simpsons store in downtown Toronto. What a great meal! And you've finally slayed the roulade. Merry Christmas. Can't wait to see what you cook up in the new year,