Complete Prime Rib Dinner ( News Letter ) Thu, 16 Dec 2004, at 10:21 p.m.
This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

It was a quiet evening in the Kitchen tonight. People are probably getting last minute things done before the Holiday. Tonight we did a complete Prime Rib Dinner complete with Appetizer, Soup, Salad, Sides and of course Desserts. Enjoy.

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Judee

Welcome back Around Our Kitchen Table. Tonight, we’ve decked the halls and hung the mistletoe, laid out the antique linens and polished the fine silver. We’re celebrating Christmas with a wonderful, traditional Prime Rib dinner, with maybe one or two twists to keep it new! So, pull your chair in and get ready to share in tonight’s Feast!

We have so many good recipes to share tonight. Hopefully you will find several that will find their way to your dinner table.

We will start with a delicious appetizer.

Cranberry Chutney with Brie

2 C. fresh cranberries
1 1/3 C. sugar
2/3 C. vinegar
4 T. water
4 t. chopped fresh gingerroot
1/2 t. cinnamon
1/4 t. ground cloves

Combine cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in a 1 qt. saucepan. Heat until boiling, reduce heat and continue to cook 20 minutes, stirring frequently, until thick. Cool slightly and refrigerate.

When ready to serve bring chutney to room temperature. This is enough chutney for 2 8 inch Brie. Warm Brie in a 350 degree F. oven 8-10 minutes until soft and partially melted. Place brie on serving dish and top with chutney. (and sliced almonds if desired) Serve with crackers.
***End of Recipe***

Arugula, Pear and Asiago Cheese Salad

12 cups (about 8 ounces) loosely packed arugula leaves
1 to 3 tablespoons extra-virgin olive oil
Coarsely ground salt
Freshly ground black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)
3 tablespoon coarsely chopped toasted walnuts or pecans*

1. * Preheat oven to 500 degrees. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool.

In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat. On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of plate and top with asiago cheese and walnuts or pecans. Makes 12 servings.
***End of Recipe***

Curried Carrot Soup

1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp. butter or margarine
2 tsp. curry powder, or less to taste
1 tsp. ground ginger
2 pounds carrots, thinly sliced
2 cans (14.5 oz each) chicken broth
1 cup half & half
1 cup water
1/2 tsp. dill weed
pepper to taste

In a large saucepan, saute onion & garlic in butter. Stir in the curry & ginger. Add the carrots & broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. In a blender or food processor, cover & process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill & pepper. Cook until heated through (do not boil)
**End of Recipe***

Prime Rib and Yorkshire Pudding

2 rib tied prime beef rib roast
(from small end, 4 1/2 lb trimmed)
2 teaspoons kosher salt
pepper to taste

VEGGIES:
2 1/2 tablespoons oil
16 pearl onions
3 carrots, thinly sliced on diagonal
3 rib celery, thinly sliced on diagonal
2 Portobello mushrooms, stemmed -- cut in 8 wedges
2 tablespoons red currant jelly
1 1/3 cups Merlot or other dry red wine
1 cup veal or beef demi-glace
3/4 teaspoon drained bottled horseradish
3 tablespoons chopped flat leaf parsley

Preheat oven to 450ºF. Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt and pepper over top. Roast beef in lower third of oven for 20 minutes. Reduce oven temperature to 350ºF and roast beef 1 hour and 15 minutes more or until a meat thermometer inserted 2 inches into center of meat registers 115ºF. Transfer beef to a cutting board, reserving pan juices in pan and let stand 25 minutes.

For vegetables: In a large skillet, cook onions in 1 1/2 tablespoons oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon, transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring until crisp-tender. Add mushrooms and cook, stirring, until liquid released from mushrooms evaporates. Transfer vegetables to a bowl and season with salt and pepper.

While beef rests, skim fat from pan juices and reserve 4 tablespoons of fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) Recipe follows.

Place roasting pan on stovetop. Add wine to roasting pan and simmer over moderately high heat, scraping up any brown bits, until reduced to about 1/2 cup. Add demi-glace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through. Discard string and, with a sharp knife, remove rib bones. Thinly slice beef and serve over Yorkshire puddings with gravy.
***End of Recipe***

YORKSHIRE PUDDINGS

1 cup all purpose flour
1 teaspoon salt
2 large eggs
1 cup whole milk
4 tablespoons vegetable oil or reserved beef fat from prime rib

In a blender blend flour, salt, eggs and milk until just smooth. Chill batter, covered, 30 minutes. Preheat oven to 425ºF. Arrange four 5 1/2-inch pie plates in a large shallow baking pan and spoon 1 tablespoon beef fat into each. Put baking pan in middle of oven for 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in the middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs, remove puddings from pie plates and serve immediately. Yield: 4 servings

If you choose to make the prime rib without the roasted vegetables the following recipes would be a nice accompaniment to the roast.
***End of Recipe***

Velvet Mashed Potatoes

Makes 12 servings

For the fluffiest potatoes, use a hand-held potato masher or electric mixer.

12 medium boiling potatoes (4 pounds), peeled and cut into large pieces
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup margarine or butter, softened
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.

2. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.

*If using spread, use only stick that has more than 65% vegetable oil.
***End of Recipe***

Mushrooms & Chestnuts

1 lb Chestnuts; shelled
2 tbs Butter
1 lb Mushrooms; quartered
2 tbs Flour
1 1/2 c Light cream
1/2 ts Salt
1/8 ts Pepper
1 tbs Parsley; chopped

Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts.

Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley.

Yield: 3 to 4 servings.
***End of Recipe***

Thought we would add another recipe for roasted vegetables.

ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM VINAIGRETTE
These delicious vegetables can be served at room temperature or hot from the oven.

Nonstick vegetable oil spray
9 tablespoons extra-virgin olive oil
2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)
2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.
Makes 10 servings
***End of Recipe***

CHRISTMAS POUND CAKE

1/4 lb. butter
1 (8 oz.) pkg. cream cheese
1 1/4 c. granulated sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Cream butter with cream cheese. Add sugar and blend until light and
fluffy. Beat in eggs (one at a time). Add vanilla.

Combine dry ingredients in separate bowl. Add remaining ingredients alternately with milk. Beat about 5 minutes. Pour batter into well greased tube pan and bake 350 degrees 45 minutes.

Sprinkle with powdered sugar when cool.

Serving tip: Puree frozen fruit of choice with a bit of fresh lemon juice and a dash of sugar (if desired) and serve on the side of sliced pound cake. Garnish with fresh mint leaves if desired.
***End of Recipe***

Banana Pecan Cake w/Banana Frosting

CAKE:
1 cup butter (softened)
2 1/2 cups sugar
2 cups mashed bananas
4 eggs (beaten)
3 3/4 cups all-purpose flour
2 tsp. baking soda
1 cup buttermilk (room temp)
1 tsp. vanilla extract
2 tbs bourbon or orange juice
1 cup chopped pecans (optional)

Cream butter, add sugar, beat well at medium speed. Add bananas; mix until smooth, stir in eggs. Combine flour and soda. Add to the banana mixture, alternating with buttermilk beginning and ending with flour. Stir in vanilla, bourbon and pecans. Mix well. Pour batter into 3 greased and floured 9 in. round cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool completely before frosting.

FROSTING:
1/2 cup mashed bananas
1 tsp lemon juice
1/3 cup butter (soften)
1 lb. box powered sugar, sifted
3 to 4 tbs milk
2/3 cup chopped pecans (optional)

Combine bananas and lemon juice, mix and set aside. Cream softened butter at medium speed; add powered sugar and milk, mixing well. Add banana and lemon juice beating mixture until fluffy. Stir in pecans (if any). Spread between layers and on top and sides of cake.
***End of Recipe***

White Chocolate Cheesecake with Triple Raspberry Sauce

1 Cup shortbread cookies (about 3 oz)
3 Tbsp. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 (8oz)pkg. cream cheese, softened
1 (6oz) pkg white chocolate baking squares (with cocoa butter), melted and cooled
2/3 cup sugar
2/3 cup dairy sour cream
1 tsp vanilla
3 eggs
1 recipe Triple-Raspberry Sauce

Preheat oven to 350 degrees. For crust, in a small bowl, combine crushed cookies and almonds. Stir in the melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

For filling, in a large bowl combine cream cheese and cooled white chocolate; beat with an electric mixer
on med-high speed until combined. Beat in sugar, sour cream and vanilla until mixture is fluffy.

Add the eggs; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan.

Bake about 45 minutes or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely* Cover and chill for at least 4 hours or up to 24 hours.

To serve cut into wedges and drizzle some of the Triple Raspberry sauce over each serving.

SERVES 12

Triple Raspberry Sauce: In a small saucepan, melt 1 ten ounce jar seedless raspberry preserves over low heat. Add 1 cup fresh red raspberries or loose-pack frozen lightly sweetened raspberries. Heat gently just until sauce simmers. Cool. If desired, stir in 1 to 2 Tbsp raspberry liqueur.

Cover and chill till serving time. Makes 1 1/3 cups.

* This cheesecake puffs during baking then settles as it cools.
***End of Recipe***