Southwestern holiday gathering

Great food brings these families together as business associates and as friends.

The Christmas season in Austin is the time for a special get-together at the home of Ron and Peggy Weiss. The couple and their children share a holiday meal with their friends and business associates David and Jennifer Garrido and their children. David is executive chef for Ron and Peggy's renowned restaurant, Jeffrey's.

"It's one of the few times during the year when we take the time to be together and appreciate each other's company," Ron says. "We get to do the same things with our families that we do for our customers every night."

PISTACHIO-CRUSTED LAMB RACK

MAKES 8 SERVINGS

PREP: 10 MIN., CHILL: 2 HRS., COOK: 2 MIN.

PER BATCH, BAKE: 30 MIN., STAND: 5 MIN.

¾ cup fine, dry breadcrumbs

½ cup pistachios

2 tablespoons chopped fresh marjoram

4 (4-rib) lamb rib roasts (12 to 16 ounces each), trimmed

¼ cup Dijon mustard

Salt and pepper to taste ¼ cup olive oil

Cranberry-Black Bean Relish

PROCESS first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.

BRUSH lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.

COOK lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.

BAKE lamb at 350° for 24 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium).

REMOVE from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145° (medium-rare) or 160° (medium). Cut into chops, and serve with Cranberry-Black Bean Relish.

Cranberry-Black Bean Relish:

MAKES 1 ½ CUPS

PREP: 5 MIN., CHILL: 2 HRS.

1 cup canned black beans, rinsed and drained

½ cup dried cranberries, chopped

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon lime juice

1 tablespoon honey

Salt to taste

STIR together all ingredients in a bowl; chill at least 2 hours.

FIG-WALNUT PUDDING

MAKES 8 SERVINGS

PREP: 20 MIN.; STAND: 20 MIN.; COOK: 5

MIN.; BAKE: 1 HR., 4 MIN.

Adding a rum sauce to David's delicious bread pudding won it our Test Kitchens' highest rating. Challah is a braided Jewish egg bread. You can substitute any braided loaf or soft French bread.

12 to 14 dried figs

8 to 10 (½-inch) challah bread slices

1 cup walnuts

2 cups milk

1 cup whipping cream

1 cup sugar, divided

6 large eggs

½ cup honey

2 tablespoons vanilla extract

½ teaspoon ground nutmeg

Pinch of ground cloves

Rum Sauce (optional)

PLACE figs in a heatproof bowl with boiling water to cover; let stand 20 minutes or until plump. Drain figs, and slice.

PLACE bread and walnuts in a 15- x 10-inch jellyroll pan; bake at 500° for 3 to 4 minutes or until toasted. Remove from oven, and set aside. Reduce heat to 350°.

HEAT milk, cream, and 3A cup sugar in a medium saucepan over medium heat. (Do not boil.)

WHlSK together eggs and next 4 ingredients in a large bowl; slowly whisk in milk mixture.

LAYER half of bread and walnuts evenly in a lightly greased 11- x 7inch baking dish or 10-inch pieplate, slightly overlapping slices; layer half of figs evenly over bread. Pour half of milk mixture evenly over figs. Repeat procedure with remaining bread, figs, and milk mixture. Press lightly with a spatula. Sprinkle walnuts and remaining ¼ cup sugar evenly over top.

COVER loosely with foil, leaving corners uncovered to brown edges (if using a pieplate, loosely cover with foil, allowing edges to brown).

BAKE at 350° for 45 minutes, or until set. Remove foil, and bake 15 more minutes. Serve pudding warm with Rum Sauce, if desired.

Rum Sauce:

MAKES 1¼ CUP

PREP: 15 MIN., COOK: 10 MIN.

½ cup butter

1/3 cup firmly packed brown sugar

½ cup whipping cream

2 tablespoons rum

¼ teaspoon orange zest

Pinch of cloves

MELT butter and brown sugar in a heavy saucepan over low heat, stirring until smooth. Stir in remaining ingredients. Cook, stirring constantly, 10 minutes or until thickened.

ROASTED ROOT VEGETABLES

MAKES 8 SERVINGS

PREP: 20 MIN., BAKE: 45 MIN.

Keeping the beets separate in the pan while baking prevents them from staining the other vegetables deep red.

1 large celery root, peeled and cut into 1-inch cubes

4 parsnips, peeled and cut into 1-inch cubes

8 shallots, peeled and quartered

3 tablespoons olive oil, divided

2 beets, peeled and cut into 1-inch cubes

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

2 tablespoons shredded Parmesan cheese

TOSS first 3 ingredients with 2 tablespoons olive oil; place in a single layer in a 15- x 10-inch jellyroll pan, leaving space at 1 end of pan for beets.

TOSS beets with remaining 1 tablespoon olive oil; arrange beets at empty end of jellyroll pan, apart from other vegetables.

BAKE at 375° for 45 minutes or until vegetables are tender.

TRANSFER vegetables to a large serving dish; toss with herbs and Parmesan cheese.