Northwest NEWS

December 16, 2002

Editorial

Dining In
Home for the Holidays

Christmas morning

Easy French Toast
Start to finish: 10 minutes
1 1/4 c. prepared eggnog
8 slices bread
Lemon Crème (recipe follows), powdered sugar or maple syrup
Pour eggnog into shallow bowl; dip bread into eggnog. Cook bread in hot greased skillet or on griddle until golden brown on both sides. Serve hot with Lemon Crème, powdered sugar or maple syrup.
Makes 8 slices (4 servings)
Lemon Crème
Prep Time: 5 minutes
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/2 c. lemon juice from concentrate
4 drops yellow food coloring, if desired
In medium bowl, stir together sweetened condensed milk and lemon juice from concentrate. Stir in food coloring if desired. Use immediately or cover and store in refrigerator for up to 5 days. Store leftovers, covered, in refrigerator. Makes 1 1/2 cups

Appetizers

Roasted Red Pepper Dip
3 large red bell peppers
2 tsp. balsamic vinegar
2 garlic cloves
Salt and freshly ground pepper, to taste
Preheat the broiler. Cover a baking sheet with foil and place peppers on a baking sheet. Place peppers 4 inches under broiler and cooked until charred on all sides, turning frequently, about 10 minutes. Remove from broiler and let stand until cool enough to handle.
Peel, core and seed peppers over a strainer set in a small bowl to catch juices.
Place peppers, any pepper juice, vinegar and garlic in a food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Serve with raw cut-up vegetables (like broccoli florets, green bell pepper, carrot or celery sticks, zucchini spears, or steamed snow peas.) Crackers, small wedges of pita bread, tortilla chips, can also be used.
Makes one cup
Per 2-Tbsp. serving: 19 calories, less than 1 g. total fat (0 g. saturated fat), 4 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 2 mg. sodium.

Pistachio Crostini
1 loaf baguette-size French bread
3/4 c. roasted red peppers, chopped
1/2 c. Parmesan cheese, grated/crumbled
1 garlic clove, minced
1 Tbsp. rosemary, crumbled
1/4 c. olive oil
1/2 c. roasted and salted pistachios, chopped
1 Tbsp. parsley, minced
Cut baguette into 1/2-inch slices. Mix together peppers, cheese, garlic, rosemary and oil. Spoon topping on bread, then top with pistachios. Place on cookie sheet. Bake at 400½F for 10 minutes or until heated through. Sprinkle with parsley.
Makes approximately 3 dozen pieces.

Christmas Dinner entrees

Classic Beef Rib Roast with Yorkshire Pudding
Total preparation and cooking time: 2 3/4 to 3 1/2 hours
6-8 lb. well-trimmed beef rib roast (2 to 4 ribs), small end, chine bone removed.
Seasoning:
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves
Puddings:
1 c. milk
2 eggs
2 Tbsp. butter, melted
1 c. all-purpose flour
2 Tbsp. snipped fresh chives
1/4 tsp. dried thyme leaves
Heat oven to 350½F. Combine seasoning ingredients plus 1 tsp. cracked black pepper. Press evenly into surface of beef roast. Prepare roast as directed. Roast in 350½F oven approximately 2 1/4 to 2 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 to flour mixture, beating until smooth. (Refrigerate up to 1 hour, if desired.) Spoon 1/2 tsp. melted butter into each of 12 medium muffin c.; tip pan to coat bottoms.
Remove roast when thermometer registers 135½F for medium rare, 150½F for medium. Tent and let stand as directed.
Immediately after removing roast; increase oven temperature to 450½F. Fill each muffin c. halfway with batter. Bake puddings in 450½F oven 15 to 18 minutes or until puffed and golden.
Carve roast into slices; season with salt. Serve immediately with puddings.

Herbed Beef Tenderloin with Holiday Rice
Total preparation and cooking time: 1 to 1 1/2 hours
2-3 lb. well-trimmed center-cut beef tenderloin roast.
Seasoning:
2 tsp. olive oil
2 cloves garlic, minced
1 1/2 tsp. dried basil
1 tsp. course grind black pepper
1/2 tsp. dried rosemary
Holiday Rice:
2 Tbsp. butter
3/4 c. each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 package (9 ounces) frozen French-style green beans, defrosted
3 c. hot cooked rice
1/3 c. slivered almonds, toasted
Heat oven to 425½F. Combine seasoning ingredients; press onto beef roast. Prepare roast as directed. Roast in 425½F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135½F for medium rare; 150½F for medium. Tent with foil and let stand as directed.
Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender.
Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice.

Maple Pumpkin Cheesecake
Prep Time: 40 minutes
Baking Time: 1 hour + 15 minutes
Cooling Time: 1 hour
Chilling Time: 4 hours

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (15-ounce) can pumpkin (1 3/4 c.)
3 eggs
1/4 c. pure maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
Maple Pecan Glaze (recipe below)
Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add pumpkin, eggs, 1/4 c. maple syrup, cinnamon, nutmeg and salt; mix well.
Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
Maple Pecan Sauce: In medium saucepan, combine 1 c. (1/2 pint) whipping cream and 3/4 c. pure maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 c. chopped pecans. Cover and chill until served. Stir before serving.
Makes one 9-inch cheesecake