[Liz]

This would make a princely holiday meal......created by a renowned chef.

Emeril’s Crown Roast of Lamb Recipe

Ingredients 2 trimmed racks of lamb, 1 1/2 to 2 pounds each Salt Freshly ground black pepper 1 cup Creole mustard 2 sticks of butter, at room temperature 1/2 cup finely minced onions 2 tablespoons minced garlic 1/4 cup finely chopped fresh parsley leaves 1 1/2 cup dark meat stock reduction (lamb, beef or veal)

Directions Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers’ string to hold the roast together. Season the roast with salt and pepper.

In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature.

Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop.

Serve with the fresh carrot ring, buttered peas and cauliflower.

[Liz]

Luscious flavor and mouthfeel of this silky confection couldn’t be easier.
The cornstarch slurry and vodka prevent melting, keep it soft.

MAPLE GELATO

ING 2 1/4 c whole milk 2 T cornstarch ¾ cup pure maple syrup 2 T vodka (not flavored)

STEPS Mix ¼ cup milk with 2 T cornstarch to form a slurry. Set aside. Heat 2 cups milk just to the boiling point. Add cornstarch slurry and whisk until slightly thickened. Take off heat.

Slowly stir in maple syrup until well blended. Pour into a bowl and cool to room temperature. Place in refrigerator until well chilled. Stir in 2 T vodka and freeze in ice cream maker according to directions. Transfer to a container when thick and creamy and place in freezer.

CHEF NOTES The gelato is best eaten within 1-2 days; a few days longer, the vodka will prevent it from getting hard.

Here's a nice topping.

Spicy-Sweet Nuts. Preheat oven to 375. Butter a baking sheet. Place 2 cups nuts, 1/2 tsp cayenne, tsp sea salt, 1/2 tsp black pepper, 1 tsp sage and/or rosemary in a dish. Drizzle with 1/8 cup maple syrup. Spread evenly on sheetpan.

Bake 10 min; do not walk away. Watch them like a hawk, they are ready when they begin to smell delicious. Remove from oven and cool. Try not to eat them before your gelato is ready.

[Liz]

Luscious flavor and mouthfeel of this silky confection couldn’t be easier.
The cornstarch slurry and vodka prevent melting, keep it soft.

MAPLE GELATO

ING 2 1/4 c whole milk 2 T cornstarch ¾ cup pure maple syrup 2 T vodka (not flavored)

STEPS Mix ¼ cup milk with 2 T cornstarch to form a slurry. Set aside. Heat 2 cups milk just to the boiling point. Add cornstarch slurry and whisk until slightly thickened. Take off heat.

Slowly stir in maple syrup until well blended. Pour into a bowl and cool to room temperature. Place in refrigerator until well chilled. Stir in 2 T vodka and freeze in ice cream maker according to directions. Transfer to a container when thick and creamy and place in freezer.

CHEF NOTES The gelato is best eaten within 1-2 days; a few days longer, the vodka will prevent it from getting hard.

Here's a nice topping.

Spicy-Sweet Nuts. Preheat oven to 375. Butter a baking sheet. Place 2 cups nuts, 1/2 tsp cayenne, tsp sea salt, 1/2 tsp black pepper, 1 tsp sage and/or rosemary in a dish. Drizzle with 1/8 cup maple syrup. Spread evenly on sheetpan.

Bake 10 min; do not walk away. Watch them like a hawk, they are ready when they begin to smell delicious. Remove from oven and cool. Try not to eat them before your gelato is ready.