Now that it’s cooling off enough to have the oven on for a few hours and my oven is working (sort of), I’ve been experimenting with some new recipes. Here are of couple of the winners that I think everybody will enjoy.
Ranch Roasted Ribeye from the Texas Beef Council
Ingredients 12 pound boneless prime rib 1 cup salt 2 cups coarse ground black pepper (whole pepper corns are easy to grind in the blender) 1/3 cup flour or cornstarch 1/3 cup garlic powder 1/3 cup oregano
Instructions Trim excess fat from prime rib. In large mixing bowl, blend salt, pepper, flour/cornstarch, garlic powder and oregano. Cover rib eye completely with rub. This ensures a wonderful crust.
Place meat on roasting rack. Do NOT cover. Roast 3 hours at 325°F or until you reach and internal temperature of 125°F(rare).
Turn meat every hour.
Remove from heat and let stand 10-15 minutes before serving. Serve with horseradish sauce.
I paired this with rosemary garlic mashed potatoes and oven roasted asparagus and a St. Hallet’s Old Block Shriaz. Just when our dinner guests thought they’s died and gone to heaven, I brought out the following dessert.
This rich chocolate torte gets added intensity from a spiked blackberry coulis. Because the blackberry coulis flavors the glaze for this dark chocolate cake, it should be made ahead.
Makes 8 servings Recipe by Rabbi Miriyam Glazer and Phyllis Glazer Bon Appetit magazine April 2006
Ingredients 2 2/3 cups semisweet chocolate chips (16 ounces), divided 1 cup (2 sticks) pareve salted margarine, divided 1/4 cup unsweetened cocoa powder 1 teaspoon instant espresso powder or instant coffee powder 5 large eggs 1 cup sugar
Serve with Spiked Blackberry Coulis (see recipe below) Fresh mint sprigs Fresh blackberries (optional)
Preparation Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.
DO AHEAD- Can be made 3 days ahead. Cover and keep refrigerated. Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.
Spiked Blackberry Coulis This luxurious sauce is spiked with white wine and brandy, as well as spiced up with cloves, allspice, and bay leaves.
Recipe by Rabbi Miriyam Glazer and Phyllis Glazer Bon Appetit April 2006
Makes about 2 cups Ingredients 1 1-pound bag frozen unsweetened blackberries, thawed 1 cup plus 2 tablespoons semidry white wine (such as Chenin Blanc) 6 tablespoons (about) sugar, divided 3 whole cloves 2 Turkish bay leaves 1/4 teaspoon ground allspice 1 teaspoon brandy
Preparation Place berries, wine and 4 tablespoons sugar in blender; puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover, and simmer 8 minutes.
Strain into medium bowl. Discard solids in strainer. Whisk in brandy; sweeten with remaining sugar, if desired.
DO AHEAD Can be made 5 days ahead. Cover and chill. Rewhisk before using.
In case your wondering, this is quite a decadent meal and worth every single sinful mouth watering calorie.
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