Pre­pare a hol­i­day feast for fam­ily and friends

Maryland Independent - - Front Page -

There is no time like the hol­i­day sea­son to get to­gether and make mem­o­ries with fam­ily and friends. Noth­ing brings peo­ple to­gether quite like an el­e­gant meal fea­tur­ing a stand­out main dish — an ex­cep­tion­ally pre­pared en­tree that pays true ho­mage to the sea­son and all that you cel­e­brate. This fo­cal point dish should not only look de­light­ful, but needs to also be a mas­ter­ful pre­sen­ta­tion of mouth­wa­ter­ing fla­vor to keep your loved ones gath­ered around the ta­ble.

In­vite el­e­gance to your hol­i­day ta­ble with this recipe for a suc­cu­lent prime rib roast and find more in­spi­ra­tion at om­a­

Prime Rib Roast with Rose­mary and Thyme au jus

Prep time: 30 min­utes To­tal cook time: 3 hours, 50 min­utes

Serves: 10-14

6 pound bone-in prime rib roast 3 ta­ble­spoons olive oil 1/2 cup Omaha Steaks Pri­vate Re­serve Rub

5 car­rots, chopped into 1-inch pieces

5 cel­ery stalks, chopped into 1-inch pieces

1 medium onion, chopped into 1-inch pieces 1 1/2 cups red wine 3 cups low-sodium beef broth 1 1/2 tea­spoons fresh rose­mary, finely chopped

1 1/2 tea­spoons fresh thyme, finely chopped

Thaw roast com­pletely (3-4 days for 6-pound roast) in re­frig­er­a­tor be­fore cook­ing.

Heat oven to 250 F. Re­move roast from pack­ag­ing and pat dry with clean pa­per tow­els.

Coat out­side of roast with olive oil and lib­er­ally sea­son with rub.

Place car­rots, cel­ery and onion in even layer on bot­tom of large roast­ing pan to catch beef drip­pings.

Place roast in roast­ing pan on el­e­vated wire rack. Sprin- kle any left­over rub on roast to en­sure gen­er­ous coat­ing.

Roast un­til roast reaches an in­ter­nal tem­per­a­ture of 125 F (for medium-rare), ap­prox­i­mately 3 hours for 6-pound roast.

Re­move roast from oven and let rest 20-30 min­utes. Mean­while, heat broiler to high, with rack po­si­tioned for roast to sit about 4 inches from heat­ing el­e­ment.

Af­ter roast has rested, place in oven un­der broiler, fat side up, about 5 min­utes to brown roast.

Re­move pan from oven. Re­move wire rack with roast from pan and place on carv­ing board. Skim fat from pan, if nec­es­sary.

Place pan on top of stove over two burn­ers set on high heat. Add wine to pan drip­pings and cook over high heat un­til re­duced by half, re­leas­ing drip­pings on bot­tom of pan with wooden spoon or whisk. Add beef broth and cook un­til re­duced by half again.

Whisk or stir in rose­mary and thyme. Strain out veg­eta­bles and pour au jus into serv­ing ves­sel.

Slice roast and serve with au jus.

New ways to love left­overs

This year, when the hol­i­day feast is over, reach for the left­overs to whip up a fla­vor­ful meal that will let your taste buds cel­e­brate all over again. For ex­am­ple, left­over turkey can be re­pur­posed into other clas­sic, sea­sonal en­trees, like a turkey melt or a warm, fla­vor­ful soup.

Turkey Melt with Cran­berry Pesto Sauce

4 slices sour­dough bread, cut 1/2-inch thick 4 ta­ble­spoons but­ter, soft­ened 1/4 cup pre­pared pesto 1/2 cup whole berry cran­berry sauce

4 thin slices roasted turkey breast 4 slices fresh moz­zarella cheese

Heat heavy skil­let over medium heat. Spread one side of each bread slice with but­ter. Spread other side of each slice with pesto.

Place 2 bread slices in skil­let, but­ter side down. Top each with cran­berry sauce, turkey, cheese and re­main­ing slices of bread, but­ter side up. Cook, turn­ing once, 6-8 min­utes, or un­til golden brown and cheese is melted.

Turkey Noo­dle Soup

2 ta­ble­spoons olive oil 1 cup chopped onion 1 cup chopped cel­ery 1 cup sliced car­rots 1 ta­ble­spoon Omaha Steaks Gar­lic & Herb Rub

1 pack­age (32 ounces) no-saltadded chicken broth

1 cup dry egg noo­dles, un­cooked

1 cup chopped roasted turkey

In large saucepan, heat oil over medium-high heat.

Add onion, cel­ery, car­rots and rub. Cook 5 min­utes un­til onions are soft­ened, stir­ring oc­ca­sion­ally.

Stir in chicken broth and noo­dles. Bring to boil. Re­duce heat; cover and sim­mer 10 min­utes un­til noo­dles are ten­der. Stir in turkey; cook 2 min­utes un­til heated through.

Start with some­thing sweet

Sat­isfy the sweet tooth of all your guests with a sweet glaze on a juicy ham, an­other fla­vor­ful op­tion to be the cen­ter­piece of a hol­i­day cel­e­bra­tion. With Apri­cot Ham Glaze or Cran­berry Or­ange Ham Glaze, you’ll know that you’re bring­ing the best fla­vor out of a pre­mium, de­light­ful ham, and pleas­ing the palates of those around the din­ner ta­ble.

Apri­cot Ham Glaze

Prep time: 5 min­utes Cook time: 10 min­utes To­tal time: 15 Serves: 6-8 1/2 cup brown su­gar 1 tea­spoon corn starch 1/2 tea­spoon ground gin­ger 1 cup canned apri­cot nec­tar

In small saucepan, com­bine brown su­gar, corn starch and gin­ger. Stir in apri­cot nec­tar.

Cook over medium heat, stir­ring con­stantly, un­til mix­ture thick­ens and boils.

Serv­ing sug­ges­tion: Brush glaze over whole ham be­fore roast­ing or over ham steaks while grilling.

Cran­berry Or­ange Ham Glaze

Prep time: 5 min­utes Cook time: 10 min­utes To­tal time: 15 min­utes Serves: 10-12

1 can (16 ounces) cran­berry sauce 1 cup brown su­gar 1/2 cup or­ange juice 1/2 tea­spoon cloves, ground 1/4 tea­spoon cin­na­mon, ground 1/4 tea­spoon all spice

Place all in­gre­di­ents in small saucepan over low heat. Sim­mer 5 min­utes, then serve.


Prime Rib Roast with Rose­mary and Thyme au jus

Turkey Melt with Cran­berry Pesto Sauce

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