Hi Weco Fam! We’re so happy to be a part of your holiday plans! We know how busy you are so we’ll keep this one short and to the point. Get in there!!
For the Beef Tenderloin…
Reheat on a sheet pan in oven at 350. The beef has been cooked to medium rare, so only keep in the oven until warm. As it begins to warm, scoop a small amount (or A LOT) of truffle butter onto the beef and let melt slightly. Let the meat rest for two minutes before serving, then slice against the grain to portion and serve.
For the Osso Bucco…
Reheat the caramelized jus in a small pot on low heat. Place the pork shank into the liquid and simmer on low until tender. Remove the shank from the liquid. Turn up heat on sauce pot and reduce slightly, add a tablespoon of butter if not dairy free. The meat should fall off the bone – plate it in shallow bowls and pour the jus over it. Serve and enjoy!
For the Rack of Lamb…
Reheat on a sheet pan in oven at 350. Once warm, let rest for 5 minutes, then slice between the bones to create servings. Drizzle pomegranate molasses to finish.
For the gratin
Reheat your oven to 375. The gratin came in a tin container that can go directly in the oven. Remove the top, add 2 tablespoons of milk or cream to the container, and reheat until cheese is golden and gooey – about 20 minutes if your oven was nice and hot to begin with. Test with a fork and if it’s nice and soft, it’s done. If not, stick it in for another 20 minutes and you should be good to go!
For the broccoli casserole.
Reheat your oven to 375. Place in an oven safe casserole dish. Add 2 tablespoons of milk or cream. Reheat until cheese is golden and gooey – about 20 minutes if your oven was nice and hot to begin with.
For the green beans almondine, mushrooms, and baby carrot sides.
Reheat in a 350 degree oven in a casserole dish at 350, about 10 minutes.
For the rice and grains
In oven, covered in casserole dish 350. Add 2 tablespoons water.
For the dumplings:
Get a nonstick saute pan hot over medium high heat. Add a small amount of oil, and toss in the dumplings. Let them fry for a minute or two, and give them a toss. Add a splash of water, cover the pan with a lid, and let them steam for a minute or two. Once they are nice and hot, pull the lid off, and plate them up with the ginger ponzu.
For the soup:
Warm the soup in a saucepot over medium low heat. Add some water to thin it out to your desired consistency, and stir to prevent scorching on the bottom of the pan. Once the soup is nice and hot, portion into bowls and top with the roasted pepitas.
Preheat oven to 375. Add ½ cup water to the pan and keep covered. Bake for 45 minutes. Remove top. Bake 10 more minutes.
If freezing… freeze immediately. When you’re ready to eat, thaw at least four hours before cooking, then follow the same instructions as above!