Food

PRIME RIB IN GARLIC BUTTER

Ingredients

PRIME RIB: 6 pound (3 kg) standing rib roast, (4 bone rib roast) 2 heads garlic, unpeeled and halved horizontally (unpeeled keeps it together) GARLIC BUTTER: 1/2 cup unsalted butter 5 cloves garlic, minced 1 tablespoon coarse salt 1 teaspoon black pepper RED WINE JUS: 3 cups low sodium beef stock, (or broth) 2 cups red wine 1 tablespoon cornstarch, (cornflour) -- optional for a thicker sauce.

PRIME RIB: Take prime rib out of the refridgerator atleast 2 - 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel. PREHEAT: STANDARD oven to 460˚F (240°C) | FAN/ CONVECTION 430˚F (220°C). GARLIC BUTTER: Mix together the butter and garlic and 1/2 tablespoon of salt in a small bowl until combined. SKILLET OR ROASTING PAN: Arrange garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side) to completely coat. Place the roast, bone-side down, in the pan/skillet on top of the onion and garlic halves (the bones create a natural roasting rack for the meat). Spread another 2-3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well. Season with remaining salt and pepper. ROAST: For 20-30 minutes or until the roast has nicely browned. GARLIC BUTTER 2: Carefully remove roast from oven. Spread with remaining garlic butter. REDUCE OVEN TEMPERATURE: STANDARD oven 250°F (120°C) | FAN/CONVECTION oven 220°F (100°C). COVER WITH FOIL and continue to slow roast for 1 - 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Internal temperature should read 118°F | 48°C for med/rare. (TIP: Start checking internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn’t over cook.) Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib. REST: Transfer roast to serving plate, tent loosely with foil and let rest for 20 - 30 minutes. Internal temperature will rise to 125°F (52°C) for medium rare. SLICE AND SERVE with Red Wine Jus/Sauce. RED WINE JUS: Place skillet with pan juices and the cooked garlic halves left in the pan on the stove top over high heat. Stir in 2 1/2 cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until iquid has reduced by roughly half.

REDUCE HEAT to medium. Whisk cornstarch (cornflour) into the remaining beef stock. Whisk half of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus. Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.

Instructions

SAUSAGE BALLS

Total Time 25 minutes Servings 24

Ingredients Instructions

1 pound sharp Cheddar cheese shredded 1 pound ground pork sausage 2 cups biscuit baking mix 1 tablespoon freeze dried chives ( optional) 1/4 cup milk (if needed) Preheat your oven to 350 °F. In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese. Form into 24 golf ball sized balls and place on baking sheets.

Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely. Remove and serve hot!

PARMESAN SCALLOPED POTATOES

Serves 4 Ingredients

4 cups very thinly sliced potatoes 1 medium onion (thinly sliced) 2 tablespoons flour 2 tablespoons grated Parmesan cheese Salt and pepper 2 tablespoons butter 1 1/4 to 1 3/4 cups heated milk

Instructions

Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter. Repeat, ending with a layer of potato. Dot with butter. Add enough hot milk to almost cover potatoes. Cover and bake at 375 F for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown.

Original recipe yields 16 servings

Ingredients

1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour ¾ cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine graham cracker

Instructions

crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees F

In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.

Bake in preheated oven for 10 minutes.

Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

PIZZA CRESCENT RING

Yield: 8 to 10 servings

Ingredients

• 8 ounces ground sweet Italian sausage • 1/2 cup prepared pizza sauce, plus more for serving • Nonstick cooking spray, for greasing the pan • Two 8-ounce tubes refrigerated crescent roll dough • 4 ounces deli ham slices, cut in half • 16 slices pepperoni • 5 slices Mozzarella or Provolone cheese, cut in half (about 5 ounces) • 2 tablespoons unsalted butter, melted • 1 teaspoon Italian seasoning

Directions

Special equipment: a 5-inch ramekin Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun). Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture). Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.

REAL HOT CHOCOLATE

Serves 1 to 2

2 ounces semisweet chocolate, broken into pieces 4 cups milk Chocolate curls to decorate

Place the chocolate in a large, heatproof pitcher. Place the milk in a heavy-bottom saucepan and bring to a boil. Pour about one-quarter of the milk onto the chocolate and leave until the chocolate has softened. Whisk the milk and chocolate mixture until smooth. Return the remaining milk to the heat and return to a boil, then pour onto the chocolate, whisking constantly. Pour into warmed mugs or cups and top with the chocolate curls. Serve immediately.

Ingredients

• One 14.1-ounce box refrigerated rolled pie crusts, such as Pillsbury • 1 large egg • One 21-ounce can cherry pie filling • Fresh rosemary sprigs, for garnish • 2 tablespoons confectioners’ sugar

Directions

Special equipment: 2 1/2-inch round plain-edged cookie cutter, 2-inch round plain-edged cookie cutter, 1 1/2-inch Christmas tree cookie cutter Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough. Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plainedged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough. Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely. Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners’ sugar and enjoy!

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