Happy Holidays! Be sure to try out some of our chef’s delicious recipes this Christmas!
Rib Roast with Figs and Prosciutto
- 3 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon rosemary leaves, roughly chopped
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 1 (3 to 4-rib) standing rib roast (about 7 pounds)
- 8 to 12 pieces prosciutto
- 15 fresh figs, halved
- 8 shallots, peeled
- 1 tablespoon high quality red wine vinegar
- 3 tablespoons honey
Preheat the oven to 450 degrees F and arrange a rack in the lower third.
Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix. Rub the mixture all over the roast and set aside at room temperature for 1 hour.
Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.
Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally. Roast until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions on top of the roast.
Decadent Mashed Potatoes
- 4 pounds golden creamer potatoes, peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
White Chocolate, Raspberry, and Almond Trifle
- 3 1/2 cups chilled heavy whipping cream, divided
- 12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 1/4 teaspoons almond extract, divided
- 1/2 cup sugar
- 1/2 cup water
- 7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies), divided
- 1 cup raspberry jam, melted, divided
- 1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
- 2 6-ounce containers fresh raspberries
- 3/4 cup sliced almonds, toasted
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.