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Featured Recipes Archive |
Roast Prime Rib of Beef with Horseradish Crust
Prep Time: 15 minutes
Cook Time: 1 hr 40 min
Servings: 6 people
INGREDIENTS:
- 1 bone in prime rib beef roast, 3 ribs, about 6 lbs
- 5 garlic cloves, smashed
- 1/4 cup grated fresh or prepared horseradish
- Leaves from 2 fresh rosemary sprigs
- Leaves from 4 fresh thyme sprigs
- 1/2 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 cups canned chicken or beef broth
DIRECTIONS:
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Preheat oven to 350 degrees. Lay the beef in a large roasting pan with the bone side down. ( The ribs act as a natural roasting rack.) In a small bowl mash togehter the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temerature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes
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Asparagus with Mustard-Dill Sauce
Prep Time: 15 minutes
Cook Time: 5 - 10 min
Servings: 6 people
INGREDIENTS:
- 1 cup plain yogurt
- 1/4 cup country or Dijon-style mustard
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill or 2 teaspoons dry dill
- 2 teaspoons dried chives or 2 tablespoons fresh chives
- Salt & pepper to taste
- 1/2 lb asparagus per person, trimmed and peeled
DIRECTIONS:
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Combine well all the ingredients except asparagus. Cook the asparagus till barely tender in boiling water, and immediately cool it in ice water to stop the cooking process. Place the asparagus on a large oval or rectagular platter and spoon some of the sauce over the asparagus, and pass the rest at the table. |
Mary Rimann's Kahlua Creamy Fudge
INGREDIENTS:
- 1 1/3 cups granulated sugar
- 1 jar (7oz) marshmallow creme
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 cup Kahlua
- 1/4 tsp salt
- 2 cups semi-sweet chocolate pieces
- 2/3 cup chopped nuts
- 1 tsp vanilla
DIRECTIONS:
Line 8-inch square baking pan with foil. In a 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, kahlua and salt. Bring to rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut into squares. Makes about 2 3/4 lbs. |
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RECIPES ARCHIVE
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