Posted on 12/03/2021 10:29:50 AM PST by mylife
Chef Christina Lecki makes a quick and easy compound butter with parsley, marjoram and peppercorns to melt over tender beef rib roast. The dish is paired with a creamed escarole and spinach that can be made ahead and reheated before serving. It's the perfect option for a holiday dinner.
(Excerpt) Read more at foodandwine.com ...
a creamed escarole
How do you get them out of their tiny shells?
I find a few small drinks will help ...
They’re pretty big.
Some very nice roasts here.
Goose Stuffed with Apples and Armagnac-Soaked Prunes
Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose. If boozy flavors aren’t your thing, you can soak the prunes for as little as 2 hours.
Holiday Fruitcake Recipe (from many sources - also known as ‘Scottish Fruitcake’ and ‘Drunken Fruitcake’)
1 C Water
1 C Sugar
4 Large eggs
3 C dried fruit
1 tsp. baking soda
1 tsp. salt
1 C Brown sugar
Lemon juice, nuts
1 FULL bottle of your favorite whiskey
Sample the whiskey to check for quality.
Take out a large bowl.
Check the whiskey again to be sure that it is of the highest quality.
Pour 1 level cup and drink. Repeat.
Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.
Add 1 tsp. sugar and beat again.
Make sure the whiskey is still OK.
Cry another cup. Turn off the mixer.
Break two geggs and add to the bowl and chuck in the cup of dried fruit.
Mix on the burner.
If the fried fruit gets stuck in the beaters,
pry it loose with a screwdriver.
Sample the whiskey to check for toxisisticity.
Next, sift 2 cups of salt.
Or something. Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one tablespoon of sugar or something...whatever you can find.
Grease the oven. Turn on the cake tin to 350 degrees.
Don’t forget to beat off the turner. Throw the bowl out of the window.
Check the whiskey again. Go to bed.
Who the hell likes fruit cake anyway???
:)
I’m easily entertained...
I asked for a rib roast for Christmas this year.
Good call but very expensive.
We bought a Chateaubriand for Thanksgiving this year. It was very good, but you don’t get much for all that money, and we probably won’t do it again. The beef roasts in your post look good.
Sounds like grandmaws, well, the one that could cook anyway.
She was the bootlegger, maybe theres something to that.
Cherry bounce was always available for medicinal purposes of course.
She wasnt a drinker.
She did occasionally eat too many cherries on her ice cream.
I expect the week before Christmas one or more of my local supermarkets will have standing rib roast on sale. They usually do. I will probably get a ham though just because you can do more with the leftovers than you can with rib roast.
Makes me want some pork roast.
they have recipes for everything.
escarole is lettuce...like endive..??...
I thought they were songs you sang at Christmas.
You know, Christmas Escaroles!!!
Good reasoning...!!!!!!!!!!
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