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Classic Vichyssoise King Crab Salad 3 Pines Ranch Prime Rib Roast Creamy Blue Cheese Potato Casserole Apricot-Ginger Carrots and Sugar Snap Peas Buttery Crescent Rolls Scarlet Cobbler |
BLACKBERRY FIZZ This is a lovely one-serving slow-sipping aperitif for Holiday dinners and special times with family. You can make this days and days ahead!
Prep.Time: 1 hour
3 quarts fresh or frozen Blackberries
4 cups Water
3 cups Sugar
1 tablespoon Whole Cloves
1/2 teaspoon Allspice
1/2 teaspoon Cinnamon
Creme de Cassis
Soda water
Pieces of Lemon, with pulp (about 1")
MAKE AHEAD: In a large kettle, crush berries; add water and bring to boil. Lower heat; cook 10 minutes, stirring occasionally. Strain mixture through a jelly bag or regular strainger, reserving juice and discarding pulp. Add water to juice to equal 2 cups, if needed; pour into the kettle. Slowly stir in sugar, allspice and cinnamon, stirring until sugar is dissolved. Simmer, uncovered, 30 minutes. Pour concentrate into sterilized pint jars, leaving 1/4" head-space; adjust caps. Process 15 minutes in a boiling-water bath.
PREPARE DRINKS: To serve 4 drinks, place 1 cup crushed ice into a cocktail shaker or large pitcher; add 8 ounces Creme de Cassis, 1 cup concentrate and 4 cups soda water. Shake or stir well. Pour into 4 large wine goblets and crunch lemon pieces on edges of glasses.
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CLASSIC VICHYSSOISE This soup is pronounced "Vichy-swaz"---honestly!! I've had this recipes for ages---it's a very old-fashioned French soup, easy to make, and used to be on practically every French restaurant's menu! Amy Vanderbilt, author of the 1966 cookbook "The Complete Cookbook", had a Connecticut farm named "Daisyfields". This is her version which is slightly different than the classic French version, but is truly delicious and perfect to begin a wonderful Holiday dinner!
Serves: 6
Prep.Time: 40 minutes
3 cups diced peeled raw potatoes
2 1/2 cups chicken broth or consommé
1/3 cup finely minced onions
1 teaspoon Dijon mustard
1 1/2 cups half and half
1/2 teaspoon salt
1/8 teaspoon white pepper
Chopped fresh chives to garnish
Diced red bell pepper to garnish
In a large saucepan, combine potatoes and broth or consomme; bring to a boil and boil 10 minutes. Add onions; continue cooking until potatoes are tender. Put mixture through a ricer, sieve, blender or food processor; process only until mixture still retains some consistency. Place mixture into mixing bowl; add cream, mustard, salt and pepper and mix well. Cover and allow to cool; or refrigerate about 2-4 hours. Ladle into chilled soup cups; garnish each cup with chopped chives and diced red bell pepper.
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KING CRAB SALAD Blow the budget and buy the real thing! It's a perfect celebration beginning!
Serves: 4
Prep.Time: 30 minutes
1/2 cup Mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh Chives
1 teaspoon Worcestershire sauce
1/2 teaspoon Lemon juice
2 cups chunks of steamed and cooled King Crab or Snow Crab Legs
1 cup diced peeled Cucumber
Lettuce leaves
4 Hard-boiled eggs -- sliced
In a small bowl, combine first 5 ingredients; whisk until well-mixed. In a medium bowl, combine crabmeat and cucumber; fold in dressing mixture. Cover and refrigerate at least 2 hours. Place lettuce on individual salad plates; spoon on crab salad and garnish with sliced egg.
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3 PINES RANCH PRIME RIB ROAST This is our traditional Christmas Dinner entré. I got this recipe years ago from "Coleman", a chef at the Old Angus Restaurant in Washington, D.C. in the 60's. He always served the best of the best! The secret to this juicy tender roast is searing and then slow-cooking. This roast really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches or casseroles, too!
Serves: 4-61 bone-in beef rib roast, 5-6 lbs. (About 3 ribs)
5 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1/4 cup kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons onion powder
2 teaspoons celery seed
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 to 3/4 cup extra virgin olive oil
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/2 cup beef stock
1/4 cup water -- optional
1/4 cup dry red wine
2 tablespoons cold butter1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't as I want the drippings).
2. Cut a double thickness of heavy duty foil (24" x 36") and place the oast in the center. Slice 2-3 of the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. Mince the remaining 4 garlic cloves and place in a small bowl; Add the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika and cayenne; mix well. Add the olive oil and mix well into almost a paste Spoon mixture over the roast and rub mixture into the meat all over. Fold and seal foil tightly; refrigerate up to 8 hours.
2. Preheat oven to 450 degrees. Scatter the potatoes, onions, carrots and celery in the bottom of a roasting pan just large enough to hold it all comfortably. Rest a roasting rack on top of vegetables.
3. Unwrap roast and place bone-side down on the rack. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables ( do not pour over the meat). Make sure the liquid does not touch the meat.
4. Return the pan to the oven and roast to desired doneness, about 20-25 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).
5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm and let sit about 15-20 minutes (the roast will continue to cook internally during this time).
6. Meanwhile, drain pan juices into a fat separator; return juices only to the roasting pan and place roasting pan on top of the stove and bring pan juices to a boil, scraping up browned bits from the bottom. Add wine; cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.
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CREAMY BLUE CHEESE POTATO CASSEROLE Since my hubby is a blue-cheese-freak, and since nothing goes better with roast beef, then why not put it in the taters?!
Serves: 4
Prep.Time: 30 minues + 1-1/2 hours baking
1 can Cream of Celery Soup (10-oz.) -- undiluted
1/4 cup Milk
1/3 cup Sour Cream
2 tablespoons crumbled Blue Cheese
1 tablespoon finely chopped Onion
1/8 teaspoon White Pepper
4 cups thinly sliced peeled Potatoes
dash Paprika
Preheat oven to 375 degrees. In a medium bowl, combine soup, milk, sour cream, cheese, onion and pepper. In a greased 2-quart casserole, arrange alternate layers of potatoes and sauce; sprinkle the top with paprika. Cover; bake 1 hour. Uncover; bake 25 minutes or until top is golden.
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APRICOT-GINGER CARROTS AND SUGAR SNAP PEAS A fresh, colorful and tangy compliment to that luscious roast beef!
Serves: 8
Prep.Time: 30 minutes
1 bag (1 lb.) peeled baby carrots
1 bag (16 oz.) frozen sugar snap peas
2 tablespoons butter or margarine
1 clove garlic -- minced
1 tablespoon minced fresh ginger
1/3 cup apricot jam
1 tablespoon balsamic vinegar
1/4 teaspoon salt
Pinch cayenne
Green onion curls for garnish -- optional
Place steam basket in deep 12" skillet over 1 inch water; heat to boiling over high heat. Add carrots and peas to basket; lower heat to medium, cover and cook 10-12 minutes or until tender. Drain and rinse under cold water. (Can be placed in plastic sealed bag and refrigerated until almost ready to serve.) In a 12" skillet, melt butter or margarine; add green onions, garlic and ginger; cook and stir 3 minutes or until soft. Add jam, vinegar salt and cayenne; cook and stir 3-4 minutes longer. Add carrots and peas to skillet; cook and stir 3-4 minutes or until vegetables are glazed and heated through.
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BUTTERY CRESCENT ROLLS I know, I know----Pillsbury Refrigerated are tradition in some homes---HOWEVER, why not make the best Crescent Rolls you've ever had? You'll never go back to that little giggly dough boy again! Make 'em, bake 'em and freeze 'em ahead of time---then thaw 'em, heat 'em and eat 'em!! Yummmmm!!
Yield: 2 dozen 4- to 4 1/2-inch rolls.
Recipe from PJ Hamel at King Arthur FlourDOUGH
1 1/4 cups (10 ounces) milk
1/4 cup (1 1/2 ounces) potato flour
1/4 cup (1 1/8 ounces) Lora Brody Dough Relaxer™ (optional, but helpful)
1/2 cup (1 stick, 4 ounces) butter
2 teaspoons salt (use 1 3/4 teaspoons if you're using salted butter)
1/4 cup (1 7/8 ounces) sugar
2 teaspoons instant yeast
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour OR 4 1/4 cups (18 ounces) Mellow Pastry Blend
TOPPING
6 tablespoons butter, meltedMANUAL/MIXER METHOD: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive mass. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth and supple. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Don't worry about it doubling in bulk, because it probably won't.
BREAD MACHINE METHOD: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and press Start. About 7 minutes before the end of the final kneading cycle, check the dough's consistency; it should have formed a smooth ball. Adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
SHAPING: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it in half, and roll each half into a 14-inch circle. Brush each circle with about 1 tablespoon melted butter. Cut each circle into 12 pie-shaped wedges. Starting with an outer edge, roll each piece up towards its point; pinch the point to the bottom of the roll to seal it. Place the rolls on a lightly greased or parchment-lined baking sheet, with the points tucked underneath. Cover them with a proof cover or lightly greased plastic wrap, and allow them to rise for about 90 minutes, or until they're puffy (though they won't be doubled in bulk).
BAKING: Brush the rolls with about 2 tablespoons melted butter. Bake them in a preheated 350°F oven for 18 to 20 minutes, until they're a light, golden brown. Don't let them get deep brown, as they'll dry out and become tough; these rolls are designed to be soft and a bit squishy. Remove the rolls from the oven, and brush them with the remaining 2 tablespoons butter.
Note: For cheese rolls, brush the rolled-out dough with butter, then sprinkle it with the cheese (or cheese powder) of your choice. Cut, roll and bake as directed above.
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A NOTE FROM PJ: "I hesitate to call these crescent rolls, since I seldom take the final step of curving them into crescents, preferring to leave them just plain log-shaped; seems whenever I make them into crescents, they just bend themselves back again, anyway. But if you want to make real crescent rolls, follow the directions below, bending them into crescents after they've been rolled up. A word of advice: If you make a total of 16 rolls rather than 24, each will be larger and more likely to hold its crescent shape."
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SCARLET COBBLER Printed in the Washington Post (Nov.1994), it's the perfect end to a beautiful Holiday Dinner!
Serves: 10
Prep.Time: 35 minutes + 50 minutes baking
FILLING:
1 1/2 cups fresh or frozen Cranberries
1 1/2 cy fresh or frozen Bluebarries
1 tablespoon Cornstarch
3 tablespoons Sugar
BATTER:
1 cup Sugar
1/2 cup Butter -- softened
1 Egg
1 teaspoon Vanilla Extract
1/2 cup Milk
1 1/2 teaspoons Baking Powder
1 teaspoon grated Lemon Peel
pinch each Cinnamon, Nutmeg and Salt
1 1/2 cups All-purpose flour
STREUSEL TOPPING:
1/2 cup All-purpose flour
1/2 cup packed Light Brown Sugar
1/2 teaspoon Cinnamon
1/4 cup Unsalted Butter -- chilled
1/2 cup chopped Nuts
Confectioner's Sugar for garnish
Preheat oven to 350 degrees; generously grease and flour a 10" spring-form pan. Place a circle of baking parchment on the bottom.
FOR THE FILLING: In a large bowl, combine cranberries, blueberries, cornstarch and sugar; set aside.
FOR THE BATTER: In a large bowl, cream sugar and butter until well-mixed; blend in egg, vanilla and milk. In another bowl, combine baking powder, cinnamon, nutmeg, salt, lemon peel and flour; fold into creamed mixture; set aside.
FOR THE STREUSEL TOPPING: In a bowl, mix flour with sugar and cinnamon; break bits of chilled butter into mixture to make a crumbly mixture. Fold in nuts; set aside.
TO ASSEMBLE: Spoon about 2/3 of the batter into the prepared pan. Arrange fruit filling on top; spoon on remaining batter. Sprinkle with streusel topping. Bake 50-55 minutes or until lightly browned; allow to cool completely in the pan. Remove spring-form sides; place on a serving platter and dust with confectioner's sugar.
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