Seems like lots of you are planning on Prime Rib for a holiday dinner this year – and Yorkshire pudding is a delicious and elegant accompaniment. (It’s not really a pudding, of course – more like a puffy baked pancake, served as a bread.) If you don’t have drippings from a prime rib, a very similar batter can be baked into air-filled puffy rolls called “popovers”- with no drippings needed. Popovers are wonderful with any number of dishes – and, in a pinch, can even be made a few hours ahead and gently re-heated, if necessary. We’ll have a” teaching segment” this coming weekend on the best things to know about these simple (but sometimes slightly tricky) favorites. There is NO ONE, in my experience, who doesn’t love them both!
07b. POPOVERS AND YORKSHIRE PUDDING
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07a. FRESH “PREPARED” HORSERADISH
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07. PRIME RIB ROASTED TWO WAYS
Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.Preheat the oven (for at least 1/2 hour) to 500 degrees. Note:This method cannot be used in electric ovens as the fans on electric ovens activate automatically once the oven is turned off, which will cool the oven too fast to allow a slow finish to the cooking process.Place the roast in a shallow baking pan, salt and pepper the roast. Stud with garlic clove slivers if desired.Place the roast in the preheated oven and time it – 5 minutes per pound.Turn off the oven. DO NOT OPEN THE OVEN DOOR FOR TWO HOURS.The roast will now be medium rare, and ready to carve (no additional “resting” time is needed). |
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06. CHRISTMAS GOOSE
Here is an unusual stuffing in a traditional Charles Dickens-style holiday bird. The tart cranberries and kumquats balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together – it is really a favor festival, and goes best with a wonderful red Burgundy wine. Of course, feel free to use another stuffing (see our Recipe Archives for some choices), or to roast the goose unstuffed, using the same roasting method. Test for doneness (165 degrees) as described at the end of the recipe.
Cook’s Note: A goose is an excellent candidate for brining. Even though the bird has a lot of fat under the skin, the meat can be dry and stringy – brining works wonderfully well to eliminate the problem. See the “Ultimate Brine for Turkey” recipe in our Recipe Archives (menu at left) and follow the same directions. Brine a goose for 12 to 24 hours (overnight is terrific).
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05. NUTS!
| Everyone loves roasted, sugared, or spicy nuts – often served warm as friends stop in. (Freshly roasted nuts hold their heat for a surprisingly long time if served in a heavy, pre-warmed dish!) Candied nuts (or glazed nuts) are a little bit more like candy treats, not quite as savory as some others (and delightful as a nibble with a glass of Sherry) –and also just fabulous in salads and other dishes. Here are some fun examples of several kinds – all easy to make – and all perfect for little “gifts from your kitchen” as well! |
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04. BASIL GRAVLAX WITH BASIL SAUCE
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03. MULLED WINE – MULLED CIDER – HOT BUTTERED RUM
Here are three hot drinks, fragrant and comforting, for cool fall and winter evenings. The mulled wine and cider recipes are for party-size amounts (ladle into small mugs or punch cups from a big pot on the stove or from a crock pot set on “low”) but the hot buttered rum recipe makes one serving, because that’s how you must compose this beverage: one mug at a time – or at least only a few servings at one time. When using (or adding) liquor to these recipes, remember that flavor intensifies upon heating, so a poor-tasting wine, for example, will taste even worse when warm!
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02. MAGIC HOLIDAY GROG
This is my idea of the most delicious hot beverage for the cold weather and holidays. You can keep it in a pot on the back of the stove for ladling out – or use a crock pot to keep it warm. Leave out the alcohol, if you wish. I perfected this recipe years ago when I was a caterer – it’s fragrance fills the house with a delightful, cozy “spirit” – ENJOY!
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01. THE EGGNOG COLLECTION
Here is virtually every possible way to make and serve this rich and festive beverage. There’s a single-serving recipe for making as-needed, a party recipe, a recipe without raw eggs (even though the danger from raw eggs is small in the first two recipes – and made even smaller by the addition of alcohol) and even a method of dressing up store-bought eggnog for a pretty party presentation (also eliminating the danger of raw eggs, since the store-bought eggnog has been Pasteurized). Enjoy!
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