Northwest NEWS

December 17, 2001

Home & Garden

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Dining In: A holiday feast to remember

Peppery Beef Tenderloin with Roasted Vegetables
   1 well-trimmed beef tenderloin roast (about 4 lbs.)
   1/4 c. Dijon mustard
   1 tsp. minced garlic
   2 Tbsp. seasoned pepper medley or 1 Tbsp. cracked black pepper
   Creamy mustard sauce (recipe follows)
   Chopped fresh parsley (optional)
   Vegetables:
   3 small red bell peppers, cut into 1-1/2 inch pieces
   1 large onion, cut into 8 wedges
   12 oz. baby portobello, cremini or button mushrooms
   1 tsp. minced garlic
   1 Tbsp. balsamic vinegar
   Heat oven to 425 degrees. Combine mustard and 1 tsp. garlic; spread over beef roast. Sprinkle with seasoned pepper. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on lower rack in 425-degree oven 50 minutes for medium rare (60 minutes for medium doneness).
   Meanwhile, combine vegetable ingredients, except vinegar, in large bowl and toss to coat evenly. Place vegetables in jelly roll pan; roast on upper rack in oven with tenderloin 35 to 45 minutes.
   Remove roast when meat thermometer registers 135 for medium rare (150 for medium). Transfer roast to carving board; tent loosely with aluminium foil.
   Let stand 15 to 20 minutes. Temperature will continue to rise about 10 degrees to 145 for medium rare (160 for medium).
   Remove vegetables from oven when tender and sprinkle with vinegar. Season with salt and pepper, as desired. Carve roast into slices. Serve with vegetables and creamy mustard sauce. Garnish with parsley, if desired.
   Makes 6-8 servings
   Creamy Mustard Sauce
   1/2 c. whipped cream cheese with chives
   1/2 c. dairy sour cream
   1/4 c. Dijon mustard
   Combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to serve.
   Makes 6-8 servings
  
   Standing Rib Roast With Pepper Cap
   Seasoning mix:
   2 tsp. dried, ground chipotle chile peppers
   1 tsp. ground allspice
   1 tsp. dry mustard
   1 tsp. dried, ground New Mexico chile peppers
   ingredients:
   2 Tbsp. olive oil
   3 c. (about 2 medium) chopped onions
   3 c. (1 c. each) green, yellow and red bell pepper
   2 c. (about 2 stalks) chopped celery
   3 Tbsp. (about 9 cloves) minced fresh garlic
   3 Tbsp. minced fresh ginger
   2-1/4 c. diced, fresh chile peppers, your favorite (poblano, jalapeno, serrano, etc.)
   1/2 c. beef stock
   1/4 c. cane syrup, preferred, or pure maple syrup
   1 c. loosely packed cilantro leaves
   1 (8-9 lb, 4 ribs) standing rib roasts, trimmed of excess fat
   Combine seasoning mix with ingredients in a small bowl and mix well.
   In a heavy 4-quart pot over high, heat the oil just until it begins to smoke, about 3 minutes.
   Add the onions, bell peppers and 3 Tbsp. of the seasoning mix; Cook stirring and scraping every 3-4 minutes, until the mixture is well browned, about 10 minutes.
   Cut pockets in the top of the roast, about 1-inch deep and 3/4 inch apart.
   Season the top of the roast evenly with the remaining seasoning mix, while working some into the pockets with your fingers. Spread the reserved vegetable mixture evenly over the top of the roast, while also working some into the pockets.
   Place the roast in a large roasting pan standing up so that it's resting on its rack of ribs. Roast at 300 degrees until the internal temperature of the meat reaches 125, about 3 hours.
  
   Bacon and Crab Stuffed Potato Bites
   12 small potatoes
   2 Tbsp. Dijon mustard
   1 Tbsp. olive oil
   4 oz. cream cheese, softened
   1 c. shredded Swiss or Cheddar cheese
   4 slices bacon, cooked and crumbled
   6 oz. cooked crabmeat, flaked
   1/4 c. chopped green onions
   Bake potatoes until tender, 30-40 minutes. Let stand until cool. Cut potatoes in half. Scoop out small amount of potato from each half. Place potatoes cut side up in lightly oiled roasting pan.
   Combine 2 Tbsp. mustard and olive oil; mix well. Brush tops of potatoes with mustard mixture. Place back in oven 10-15 minutes until lightly browned.
   For filling, combine cream cheese, cheese, bacon, crabmeat, 1 Tbsp. mustard, green onions and mix lightly to blend. Place 1 Tbsp. of filling into center of each potato.
  
   Peppermint Presents
   (from Dreyer's Grand Ice Cream)
   If you use brownie mix, you will get 12 chocolate servings. If you choose pound cake you will get six servings. For the most eye-catching presentation, make some of each.
   Ingredients:
   1 package (about 20 oz.) brownie mix and/or 1 purchased 12 oz. loaf of pound cake
   1 12-oz. can vanilla or white frosting
   14 oz. package pull apart red licorice string
   Fresh mint leaves
   Prepare the brownie mix as directed. Bake in a 15x10 -inch jelly roll pan for 15 minutes or until done in center. Cool and cut into 24 2-1/2 inch squares. And/or cut pound cake into 12 slices, 1/2-inch thick. Trim edges to make into even rectangles or squares.
   Remove the ice cream from freezer and allow it to soften slightly. Make space in the freezer for a baking sheet to hold the ice cream presents.
   Place a piece of cake or brownie on a work surface. Spoon a 3/4-inch layer of ice cream evenly on top. Place a second piece of cake or brownie over ice cream. Immediately place on the tray in the freezer.
   Repeat with the remaining cake slices and or brownies Pull the licorice strips apart into strings and cut into ten inch lengths.
   Tie into bows (the number of bows should correspond with the number of presents you are making) and set aside.
   Remove the frozen ice cream presents from the freezer one by one. Spread the tops with frosting.
   Criss-cross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into frosting. Place a licorice bow in the center.
   Place cake in freezer until frosting is firm. Individually wrap in plastic wrap in an airtight container and freeze for up to 3 days.
   Top with mint leave just before serving.