Cherry Tarragon Holiday Dinner Rolls Food

HOLIDAY DINNER ROLLS (BREAD MACHINE)

Steps:

• Add water, 3 eggs, butter, salt, flour, 2 Tablespoons sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface.
• If necessary, knead in enough flour to make dough easy to handle.
• Shape into rolls as desired.
• Cover and let rise in a warm, draft-free place until almost doubled in size, 20-30 minutes.
• Combine lightly beaten egg and 1 tablespoon sugar, brush onto tops.
• Bake at 375°F for 12-14 minutes or until done.

CHERRY-TARRAGON CHICKEN SALAD

Steps:

• Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat).
• Allow the orange cherry mixture to cool slightly.
• Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.
• Stir in the cooled cherry mixture and toss to coat well.
• Cover and chill at least 2 hours.

TARRAGON-TOMATO FISH

Steps:

• Preheat oven to 425 degrees F or grill to medium-high.
• Season the fish with salt and pepper and drizzle with 2 tablespoons olive oil to coat.
• In a bowl, combine the tomatoes, shallots, and tarragon; season to taste with salt and pepper.
• Toss with remaining 2 tablespoons olive oil.
• Cover a baking sheet with foil. Range 4 piles, each with 2 lemon slice, 1 fish fillet and a quarter of the tomato-shallot mixture.
• Cover with another sheet of foil and pinch together on all four sides to seal the packet.
• Roast the fish in the oven or closed grill until opaque, 15 to 18 minutes. If grilling, don't use the baking sheet and be sure the foil packet is well sealed. You may want to divide the fish into two (or even 4) sealed packets for ease in grilling.
• Open the foil packet and, using a large spatula, transfer the fish to plates.
• Pour the cooking juices over the fish.
• Pass crusty French bread around the table to mop up the juices.