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Holiday Recipe Ideas
Tuscan Rib Roast
Standing Rib Roast: 7 to 8 pound standing rib roast, 4 ribs from the loin end/first cut, bones frenched by a butcher
2 tablespoons kosher salt
2 teaspoons coarsely ground black pepper 2 cups roughly chopped onions
1 cup roughly chopped carrots
1 cup roughly chopped celery
3 cloves garlic, peeled, plus 2 tablespoons minced garlic
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme leaves
Sauce:
4 teaspoons olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/2 cup dry red wine
2 cups reduced veal stock, at room temperature
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cold butter
Allow the roast to sit at room temperature for 30 minutes before cooking. Preheat the oven to 250 degrees F.
Use butcher's twine to tie the roast. Thread the string between the rib joints as well as on either end. Also tie the roast across the loin to help keep its shape. Season the roast liberally with the kosher salt and black pepper. Place a roasting pan over medium heat, and once the pan is hot, about 1 minute, lay the roast, fat-side (bone-side) down in the pan. Sear the meat until most of the fat has rendered and the meat is caramelized and golden brown, about 6 minutes. Turn the meat and sear on all remaining sides until they are caramelized as well, about 3 to 4 minutes per side. Remove the roast the pan and set aside. Add the onions, carrots, celery and garlic cloves to the roasting pan. Return the roast to the roasting pan and lay, bone side up on top of the vegetables. Place the pan in the oven and roast for 1 1/2 hours.
After the meat has been roasting for 1 1/2 hours, remove 1 cup of the onions, carrots, celery and garlic from the roasting pan. Reserve the 1 cup of roasted vegetables for making the sauce. Combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary and thyme in a small bowl. Stir all the ingredients in the bowl to incorporate, and brush this mixture over the roast being sure to cover all the exposed sides of the roast. Continue to cook the roast for another 1 to 1 1/2 hours or until a thermometer inserted into the center portion registers 130 degrees F. Remove from the oven and allow the roast to rest while the pan sauce is made.
To make the sauce set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 1 minute. Add the shallots to the pan and saute until translucent, about 1 minute. Add the garlic to the pan and saute until aromatic, about 30 seconds. Sprinkle the flour in the pan and use a wooden spoon to stir and form a roux with the oil in the pan. Stir the roux for 2 minutes then pour the red wine into the pan. Cook the wine until nearly evaporated, about 1 minute. Add the veal reduction to the pan and bring the contents to a boil. Once the pan comes to a boil, reduce to a simmer and add the thyme, rosemary, and the reserved roasted vegetables from the roasting pan. Season with the salt and black pepper and continue to cook for 15 minutes at a gentle simmer. Remove the pan from the heat and swirl the cold butter into the sauce. Strain the sauce through a fine-meshed strainer into a clean heatproof bowl or clean saucepan. To serve, slice the roast into 4 portions, with 1 rib per person. Spoon the pan sauce over the ribs and serve immediately.
Crab Mousse
1 (10 to 1/2 ounce) can cream of mushroom soup
1 (8-ounce) package cream cheese
1 envelope unflavored gelatin, softened in 1/4 cup water
8 ounces lump crabmeat
1 cup finely chopped celery
1/4 cup chopped green onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt
Grease a 3-cup seafood mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that the gelatin is completely dissolved and that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly. Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator and chill until firm, about 3 to 6 hours.
When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes. Serve with crackers.
Moroccan Lamb Kabobs
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes Mint-Parsley
Yogurt Sauce, recipe follows Special Equipment: 1 package wooden
skewers, soaked in water for 30 minutes
Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
Mint-Parsley Yogurt Sauce:
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve. Yield: about 1 1/4 cups
Smoked Salmon Frittata
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes.
Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Plum Pudding
1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows
Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
Serve with warmed Hard Sauce.
Hard sauce:
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste. um Pudding
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Wines That Spoil
Do you want to absolutely spoil someone this holiday season? Here's your chance. Here are a few wines that we think will knock someone's socks off. These are the type of wines that are meant to impress. We can't guarantee that you'll get a promotion or a raise if you give a bottle to your boss, but they'll certainly be impressed. They say "It's the thought that counts", but sometimes it pays to show off a bit. Many of these wines are limited in availability so be sure to stop by before the last-minute rush.
2002 Baron Knyphausen Erbacher Marcobrunn Riesling "Erstes Gewachs"
2002 Domaine Zind Humbrecht Rotenberg Pinot Gris
2002 DuMol Russian River Valley Pinot Noir
2000 Chateau Paveil de Luze Margaux
2003 Domaine du Vieux Telegraphe “La Crau” Chateauneuf du Pape
2002 Concha y Toro Don Melchor Cabernet Sauvignon
2000 Poderi Luigi Einaudi Barolo
2003 Marquis Philips Shiraz 9
2002 Pahlmeyer Red
2002 Bodegas Alto Moncayo Aquilon
2003 Taylor Fladgate Vintage Porto