HOLIDAY STANDING RIB ROAST
- 1 (7 pound) standing rib roast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons aged balsamic vinegar
- 4 cups organic Beef Stock
- 1/4 cup all-purpose flour
Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a large oven roasting bag and into a roasting pan, rib-side down.
Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
Spoon off any fat from the pan drippings. Stir the bag drippings and vinegar into a medium skillet and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes.
Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the a saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Serve with roasted Brussels sprouts, garlic mashed potatoes and rolls.
Fettuccine with Broccoli Alfredo
- 8 Ounces Fettuccine Pasta
- 2 Cups Fresh Broccoli Florets
- 3 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 Cups Cream
- 1 Cup Ricotta Cheese
- 1 Cup Grated Parmesan Cheese
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Coarsely Ground Black Pepper
- 2 Tablespoons Chopped Fresh Parsley
- Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add cream, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.
- Serve family style or on individual plates. You may add 4 cups of chopped rotisserie chicken for additional protein if desired when you add the broccoli and pasta to the sauce.
Postings will be scarce until after December 30, 2018. Enjoy your families for the holidays and we hope to see you here again soon,
HAPPY HOLIDAYS THE CRONES!
One Of My Favorites For Entertaining Anytime….
Baked Stuffed Brie With Nuts
- 1 Small Wheel Of Brie (about 6 To 8 Inches), Chilled
- 1/4 Cup Dried Cranberries
- 1/4 Cup Chopped Walnuts
- 1 Sheet Frozen Puff Pastry, Thawed, Plus Extra For (optional) Design
- 1 Egg, Beaten With
- 1 Teaspoon Water
Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the “equator” through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
Preheat oven to 425 degrees F.. Line a rimmed baking sheet with parchment paper.
Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
VARIATION: Sometimes I skip the slicing down the middle step and just place 4-5 tablespoons of raspberry or apricot jam on top with the nuts and wrap and seal the top with water, decorate with extra pastry as described and bake the same with top up.