Northwest NEWS

December 13, 1999

Home & Garden

Dining In: Happy Holidays!

prime rib

Classic Prime Rib Roast with Individual Yorkshire Puddings

   6-8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed
   6 large cloves garlic, crushed
   1-1/2 tsp. dried thyme leaves
   1 c. milk
   2 eggs
   2 Tbsp. butter, meted
   1 c. all-purpose flour
   2 Tbsp. snipped fresh chives
   1/4 tsp. dried thyme leaves

   Heat oven to 350 degrees. Combine seasoning ingredients plus 1 tsp. cracked black pepper. Press evenly into surface of roast beef. Roast in 350-degree oven approximately 2-1/4 to 1-1/2 hours for medium rare, 2-3/4 to 3 hours for medium. Meanwhile, combine flour, chives, thyme, and 1/4 tsp. salt. In second bowl, whisk milk with eggs; gradually add the flour mixture, beating until smooth. Refrigerate up to 1 hour, if desired. Spoon 1/2 tsp. melted butter into each of 12 medium muffin cups; tip pan to coat bottoms. Remove roast when thermometer registers 135 for medium rare, 150 for medium. Tent and let stand. Immediately after removing roast, increase oven temperature to 450. Fill each muffin cup halfway with batter. Bake puddings in 450 oven 15 to 18 minutes or until puffed and golden. Carve roast into slices; season with salt. Serve immediately with puddings. Makes 8-12 servings.

Sauces for Prime Rib

Creamy Dijon Mustard Sauce
   1/2 c. mayonnaise
   1/2 c. sour cream
   4 tsp. Dijon mustard
   3 Tbsp. finely chopped green onion

   Stir together all ingredients. Makes about 1 c.

Sour Cream Horseradish Sauce
   1/2 c. sour cream
   2 tsp. fresh lemon juice
   1 tsp. prepared cream-style horseradish
   1/2 tsp. sugar
   1/4 tsp. salt

   Stir together all ingredients. Makes about 1/2 cup.

fruit salad

Floating Fruit Salad

   2 c. sugar
   6 strips lemon zest, each 2 inches x 1/2 inch
   1 1/2 tsp. whole black peppercorns
   1 kiwi, peeled
   1 star fruit
   1/2 medium bananas, 1 medium peach, halved
   1/2 Fuji apple
   1/2 Bosc pear
   2 passion fruit, or 2 rings fresh pineapple
   1/2 c. fresh raspberries, or frozen, thawed
   1/2 c. pomegranate seeds (optional)
   Fresh mint for garnish

   Place the sugar in a large pot. Add the lemon zest and peppercorns. Bring to a boil, reduce the heat, and simmer 5 minutes. Steep the syrup until it cools to room temperature. Pour the syrup through a strainer into a large glass or other serving bowl. Reserve 3 strips of lemon zest. Discard the other solids. Cut the zest crosswise into the thinnest possible strips. Add them to the syrup. Cut the fruits as follows and add it to the bowl of liquid: Slice the kiwi crosswise as thinly as possible. Cut the ends off the star fruit. Standing it on one end, vertically cut the hard outer tip off each point. Lay the fruit down, and cut it crosswise into thin stars. Slice the banana as thinly as possible. Cut the peach halves crosswise into thin slices. Stack the slices and cut them in half crosswise. With a melon baller, scoop out the core of the apple. Slice it like the peach. Cut the neck off the pear and discard. Core with the melon baller, and slice it like the apple. Cut the passion fruits in half. Scoop out the flesh and seeds, adding them to the bowl. Or, thinly slice the pineapple rings vertically, making tiny wedges. Add the raspberries and pomegranate seeds to the bowl. Cover it with plastic wrap and refrigerate until ready to serve, up to 6 hours. To serve, ladle 3/4 c. of the fruit and liquid into large wine glasses or clear glass bowl. Garnish each with a spring of fresh mint. Makes 8 servings.

Ham with Cranberry Orange Sauce

   1 ham (about 2 lb.)
   2 c. fresh cranberries
   1 c. orange juice
   1/4 c. frozen cranberry juice cocktail concentrate, thawed but not diluted
   2 oranges
   1 Tbsp. sugar, optional

   Slice ham and place in baking dish. Cover and bake in 325-degree oven for 30 minutes or until ham reaches an internal temperature of 140 degrees. In a medium saucepan, combine cranberries, orange juice, and bring to a boil, partially cover reduce heat and simmer 15 minutes, or until cranberries have popped and mixture has thickened. Remove zest or peel from oranges to measure 2 tsp.; add to cranberry mixture. Add sugar, if desired. Bring to a boil. Serve warm sauce over ham. Makes 10 servings.