December 23, 2016

Here's our Classic Christmas Feast we showcased on the Southern Sisters Radio Show.

 

Standing Rib Roast with Horseradish Cream

"20 minutes to the pound, plus 20 minutes more," is a phrase I heard my grandmother repeat time and again when referring to how to roast a prime rib to the perfect medium rare.  If you prefer a more scientific method, use a meat thermometer to ensure your roast is 130-135 degrees for rare, 140-145 degrees for medium rare, and 150-160 degrees for medium.  Due to its tenderness, prime rib is typically "dry heat" roasted, meaning it is not covered and liquid is not added to the roasting pan.

1 standing rib roast beef, approx. 5-7 lbs.

salt and pepper

Preheat oven to 400 degrees.   Line a roasting pan with aluminum foil.  Generously salt and pepper the roast and place it in the roasting pan.  Bake 20 minutes per pound plus 20 minutes more for medium-rare (2 hours, 20 minutes for a 6 lb. roast).  Allow the roast to rest for 20 minutes before carving.  Serve with Horseradish Cream.

Horseradish Cream:  In a small bowl, combine 1/2 cup sour cream, 3 T. prepared horseradish, 1/2 t. salt and a dash of pepper.  Serve with roast.

Roasted Fingerling Potatoes

I typically purchase a 2 lb. bag of mixed fingerling potatoes for this recipe which gives me a nice assortment of color.  They have a rich, nutty flavor and when roasted, the edges of the potatoes will crisp up while the interior remains smooth and creamy.

1 (2 lb.) bag mixed fingerling potatoes, or baby Yukon gold or red potatoes, cut into medium-size chunks

1 medium onion, chopped

4 T. olive oil

kosher salt and pepper

Preheat oven to 450 degrees.  Place the potatoes on a large baking sheet.  Drizzle with olive oil and toss until thoroughly coated.  Sprinkle generously with salt and pepper.  Roast 25-30 minutes or until tender, tossing once during roasting.  Makes 6 servings.

Iceberg Wedge with Chunky Blue Cheese Dressing

This "knife and fork" salad is a classic pairing for prime rib!

2 heads fresh iceberg lettuce, quartered

1 (4 oz.) container crumbled blue cheese 

4 slices bacon, cooked crisp and chopped

1 medium tomato, seeded and chopped

Place the iceberg wedges on 8 individual salad plates.  Drizzle Chunky Blue Cheese Dressing over each wedge and sprinkle each with crumbled blue cheese, bacon and tomatoes.  Makes 8 servings

Chunky Blue Cheese Dressing

In a blender, process until smooth:

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup milk

1 (4 oz.) container crumbled blue cheese

1/2 t. salt

2 t. lemon juice

Dark Chocolate Cream Pie

This old fashioned cream pie is lusciously rich and full of deep chocolate flavor.  I typically make two, as one seems never enough for a family of chocolate lovers.  

1 (9") pie crust, pre baked (see instructions below)

1 1/4 cups sugar

1/4 cup cornstarch

1/2 t. salt

3 cups whole milk

4 egg yolks, beaten

3 oz. unsweetened chocolate, chopped

1/4 cup butter (1/2 stick)

1 t. vanilla

1 pint whipping cream

1/4 cup sugar

1 oz. semi sweet chocolate, shaved

Combine sugar, cornstarch and salt in a large saucepan.  Add the milk and chocolate and cook over medium high heat until the chocolate is melted and the mixture is slightly thickened.  Reduce heat and continue cooking for 4 minutes.  Remove from heat. 

To the bowl with the beaten eggs, add about 1/2 cup of the chocolate mixture and stir.  Add the eggs to the saucepan, bring to a low boil and stir continuously for 4 minutes.  Stir in the butter and vanilla.  Pour into the baked pie crust, cool, then refrigerate for 2-3 hours.  Place the whipping cream in the bowl of an electric stand mixer.   Add the sugar and whip until soft peaks form.  Spread the whipped cream over the top of the chilled pie and sprinkle with the shaved chocolate.   Makes 8 servings

 



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