Christmas in Dixie

We celebrate two Christmases with Scott's family...three if you count the fact that we have our own Christmas Day celebration that's just for us and the kids (our Santa celebration, I suppose). We always celebrate Christmas with his mom and brothers' families on Christmas Eve. And sometime, usually the weekend before Christmas, we celebrate with his dad and stepmom, also with the brothers and their families. Oh yeah...and then sometimes we have a Christmas Day visit and meal at his Aunt Gaynelle's house if we happen to be spending Christmas in Montgomery.

We rotate where the Christmas celebrations with mom and dad are, with each son and daughter-in-law taking a turn. Essentially, once every four years, it's your turn to host. Or something like that. Math has never been my strong suit. This is our year to host the mom Christmas Eve dinner/celebration. Actually, last year was our year, but because we had a two-week old baby, Scott's mom hosted at her house.

So, it's our turn. And this is what I'm planning to serve as the main course: Paula Deen's Soy Rubbed Beef Tenderloin. I'm a little turkey-ed out. The recipe follows and is from Paula Deen's Christmas cookbook:

Soy-Rubbed Tenderloin

Paula Deen
Serves 10 to 12

"This is really so simple. I buy a whole tenderloin when it goes on sale and have it cut in two. I fix one that night and freeze the other for a special occasion." - Paula

(I plan to try this easy recipe for Christmas dinner.)

INGREDIENTS

One 4- to 5-pound beef tenderloin

1/2 cup soy sauce

Freshly ground black pepper


DIRECTIONS:

Allow the beef to stand at room temperature for 1 hour. Preheat the oven to 425 degrees F. Place the tenderloin in a 13 by 9-inch glass baking dish and rub all over with the soy sauce. Rub the meat all over with a generous amount of black pepper.

Roast the tenderloin for 45 to 50 minutes, depending on the degree of doneness you prefer. (Using a meat thermometer, 125 degrees F is rare; 135 degrees F is medium rare; and 140 degrees F is medium.)

Remove from the oven and allow the meat to rest for 15 minutes before you slice it.

I'm excited. I look forward to figuring out what to serve with it. And what to suggest my sisters-in-law bring. Oh the desserts! That reminds me. If anyone has a recipe for Kentucky Jam Cake that you love, I'd love to see it. It's my favorite cake, but I've never made it.