Visit http://thrivemarket.com/AntiChef to get 30% off your first order + a free gift worth up to $60! 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 🚩Support the Channel on Patreon! https://patreon.com/antichef 🚩I'm on Instagram https://www.instagram.com/antichefjamie 🚩What I Use (Amazon Store) https://www.amazon.com/shop/antichefjamie (As an Amazon Associate, I earn from qualifying purchases) Buy Mastering the Art of French Cooking Vol 1 & 2: https://amzn.to/3lTownp Buy The French Chef cookbook: https://amzn.to/3uWMAgA Buy the The Way to Cook cookbook: https://amzn.to/3IJWnva Music: https://www.epidemicsound.com/ #jamieandjulia #antichef #juliachild 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 --------- 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) --------- Broccoli sautéed in olive oil and garlic: head of broccoli a layer of olive oil in the pan couple cloves of finely minced garlic --------- 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!!* --------- 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 (thanks to this website for the recipe: https://myyellowfarmhouse.com/tag/julia-childs-popover-recipe/) --------- 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