Guess WHAT?! There's a book out now in the stores called "100 Things Patriots Fans Should Know & Do Before They Die" by Donald Hubbard - and he lists Christina's Fireside Grille as #31!!!!! Here's what he wrote:
"Christina's function rooms have enjoyed a long relationship with the Patriots, not simply dictated by their proximity to each other but by the mutual affection between each institution's ownership and staff. At one time, before Gillette Stadium was built, Christina's housed the dressing room and showers for the Patriots' cheerleaders, and former Pats lineman Joe Andruzzi's foundations sponsors its annual Celebrities Sponsor gala there. It is not uncommon to see a Patriot stop by for a meal after practice.
The previous incarnations of the current grill slightly missed the mark, with pool tables and video games clashing with the underlying elegance of Christina's ballrooms. Opened in July 2010, the Fireside Grille remedies the problem, a gastropub-type of experience with a dedication to the fare and to the elevation of the dining experience.
The importance of the grille complementing the large function rooms is important because on game days, the Grille offers a buffet with the overflow crowds being filtered into the adjoining larger rooms with wide screens for optimum viewing. Christina's Fireside Grille is a great place to meet friends, dine on terrific food, and hopefully catch a Pats victory in warmth and comfort."
Planning a Rehearsal Dinner? A Bridal Shower? A Corporate Meeting? Or any event with 20 to 50 guests? Check out our new sister-company located in front of Christina’s Function Facility, Christina’s Fireside Grille at www.christinasfiresidegrille.com.
Welcome to my corner. Here are some of my favorite holiday recipes from me to you. Enjoy and have a wonderful holiday season!
Arugula, Roasted Shallot, Prosciutto, & Pear Salad with Cranberry Vinaigrette
1 lb. arugula
8 large shallots
½ lb. thinly sliced prosciutto
2 Bosc pears
½ cup Cranberry Vinaigrette (recipe follows)
- In a small baking dish, place the shallots, drizzle with olive oil, and sprinkle with salt and pepper. Roast in a 400° oven for 15-20 minutes. Set aside and let cool.
- In another pan, place the pears skin side up and roast in the same oven for the same amount of time as the shallots. Set aside.
- To assemble the salad, divide the arugula between 4 salad plates.
- Quarter the shallots and sprinkle over the arugula.
- Slice the pears and place on salad.
- Sprinkle the prosciutto on salad.
- Drizzle with the cranberry vinaigrette and serve.
½ cup cranberry sauce
2 Tb. olive oil
1 Tb. red wine vinegar (you may need more if you like a thinner dressing)
1 tsp. dijon mustard
Salt and pepper, to taste
· Put everything in the blender, adding the vinegar as needed to the desired consistency.
Turkey Roulade with Duck Sausage, Herb & Rice Stuffing with a Pinot Noir Sage Gravy
1 10-14 lb. turkey (completely boned out, you should be able to have your butcher do this)
1 cup chopped onion (save the peelings)
1 cup chopped celery (save the peelings)
1 cup chopped carrots (save the peelings)
1 cup chopped assorted herbs (rosemary, sage, oregano)
3 cups cooked rice pilaf
2 cups seasoned croutons
3 lbs. duck sausage (Whole Foods has this), casings removed
2 cups good quality pinot noir
4 large shallots, chopped
1 bunch fresh chopped sage
3 Tb cornstarch mixed with ¼ cup water
- First, bone out your turkey (or have your butcher do this, but make sure he/she gives you the bones).
- Roast the bones in a 400° oven with any of the peelings from the onions, carrots, and celery until nicely browned.
- Make a turkey stock with the roasted bones and vegetables.
- Sauté the vegetables in olive oil until they start to soften. Add the duck sausage, and cook until sausage is well browned.
- In a large bowl combine herbs, rice, croutons, and vegetable/sausage mixture. Mix well and adjust seasoning with salt and pepper. Set aside to cool.
- Cover your turkey with plastic wrap, and pound with a meat mallet until meat is a uniform thickness.
- Place the stuffing down the middle of your turkey. Start with the dark meat part of the turkey and roll tightly. Tie with kitchen string so that you have a log and place in a large baking dish. Drizzle with olive oil and season with salt and pepper.
- Roast in a 375° oven for 1 ½ hours or until a meat thermometer reaches 175°.
- Transfer to a serving platter, cover with foil, and let rest.
- Add the pinot noir to the baking dish to deglaze it. Over heat, add 3 cups turkey stock, and let cook until reduced by half.
- Add the cornstarch/water mixture and cook until the gravy thickens. If it should thicken too much, just add more turkey stock, and whisk until smooth and has the desired consistency. Strain, add the sage, check the seasonings and keep warm.
- Slice the turkey roulade and serve with your favorite sides and top with the gravy.
Pumpkin Crème Caramel
1 ½ cups brown sugar
2 cups heavy cream
3 Tb brandy
2 tsp vanilla extract
1 Tb ginger, grated
1 tsp salt
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
2 lbs. pumpkin (not pie filling)
1 cup caramel sauce
Strawberries and mint for garnish
Tools: Custard baking cups
- Combine custard ingredients, and whisk in pumpkin.
- Strain mixture.
- Pour into baking cups.
- Place in shallow baking dish. Add water so that it comes ½ way up the baking cups.
- Bake 45 minutes at 325°. Check custard, it should be fully set. Let cool completely.
- Invert to unmold onto dessert plate. Top with warm caramel sauce and whipped cream. Garnish with strawberries and a sprig of mint.