Viking Holiday Cooking, Part 1Viking Holiday Cooking, Part 2Viking Holiday Cooking, Part 3Viking Holiday Cooking, Part 4Viking Holiday Cooking, Part 5 Roasted Prime Rib of Beef Serves 6INGREDIENTS
1 (6-pound) prime rib roast (3-rib standing rib roast) 1 TBSP whole black peppercorns 2 bay leaves (preferably Turkish) 1 TBSP kosher salt, or to taste 3 cloves garlic, peeled 1 tsp chopped fresh thyme 1 TBSP chopped fresh rosemary 1 TBSP extra-virgin olive oilMETHOD
Horseradish Sauce Serves 2-1/2 cupsINGREDIENTS
- Trim all but a thin layer of fat from the roast. Grind the peppercorns and bay leaves to a powder in a spice grinder. Transfer the powder to a mortar; add the salt, garlic, thyme and rosemary, then pound to a smooth paste with the pestle. Stir in the oil. Rub the paste over the surface of the roast, then transfer to a rack set in a small roasting pan. Cover and refrigerate for at least 8 hours or up to overnight.
- To cook the roast: Remove the roast from the refrigerator and let stand at room temperature for 1 hour. Preheat the oven to 450°F. Roast the beef in the center of the oven for 20 minutes. Reduce the temperature to 350°F and continue cooking until an instant-read thermometer inserted into the center of the roast registers 120°F for medium-rare, approximately 1 1/2 hours more. Transfer the roast to a large platter and let stand, uncovered, for 20 minutes. (Note: The roast will continue to cook, reaching about 130°F).
- Using a meat fork and meat carving knife, separate the roast from the bones. Carve the roast into slices, then attractively arrange on a serving platter or individual plates. To serve the ribs, slice in between the bones to separate. Place the bones on the serving platter, or pass on a separate platter.
1 cup Sour Cream 1 cup Mayonnaise 1/2 cup Horseradish, drained TBSP Red Wine Vinegar 1 clove Garlic, minced 1 tsp Crystal Hot SauceMETHOD
Bûche de NoëlServes 16 Used with permission by Chef Roland Mesnier, Basic to Beautiful Cakes INGREDIENTS
- Whisk all ingredients in mixing bowl, serve cold.
6 oz Semisweet chocolate chips 8 LG Egg whites 3/4 cup Sugar, plus extra for sprinkling 6 TBSP King Arthur flour 1-12oz jar Raspberry jam, seedless 2 cups Heavy cream 3 TBSP Powdered sugar 1 tsp Vanilla extract, 100% pure 2 pints Raspberries, freshRaspberry Sauce:Makes: 2-1/4 cupsINGREDIENTS
1-1/2 lbs Raspberries, fresh or 2-12oz bags frozen 1/2 cup SugarMETHOD
Semisweet Chocolate GlazeMakes: 2-1/2 cupsINGREDIENTS
- Combine the raspberries and sugar in a blender until smooth. Push through a fine mesh strainer into a bowl. Use immediately, refrigerate in an airtight container for 2 days, or freeze for up to 3 weeks.
1-12oz bag Semisweet chocolate chips 1 cup + 6 TBSP Heavy CreamMETHOD
- Place the chocolate in a heatproof bowl. Bring the cream to a near boil in a small saucepan.
- Pour the hot cream over the chocolate and whisk until smooth. Cool to room temperature.
Cauliflower Gratin INGREDIENTS
- Line a 16 x 12 inch jellyroll pan with parchment paper or sil-pat.
- Pour 2 inches of water into a small saucepan and bring to a bare simmer. Place the chocolate in a stainless steel bowl that is large enough to rest on top of the simmering water, making sure that the bowl doesnt touch the water. Heat, whisking occasionally, until the chocolate is completely melted. Set it aside to cool.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and whip on high speed until just about to hold soft peaks. With the mixer still on high, pour in the sugar in a slow, steady stream. Whip until the whites hold stiff peaks. Turn the mixer to low speed and add the flour. When it has just been incorporated, turn the mixer to high speed and whip for 10 seconds. Fold in the cooled chocolate by hand, using a rubber spatula, taking care not to deflate the egg whites.
- Fit a pastry bag with a 5/8 inch plain tip, and fill the bag with the batter. Starting in one corner, pipe back and forth the short way across the prepared jellyroll pan until about half the pan is covered with a 12 x 12 inch square of batter. Bake until it is firm to the touch, 12 to 15 minutes. Place the pan on a wire rack and allow the cake to cool completely in the pan. (The cooled cake, still in the pan, can be wrapped in plastic wrap and kept at room temperature for up to 1 day, or frozen for up to 1 month.)
- Sprinkle sugar over a piece of parchment paper (to prevent sticking), and invert the cooled cake onto the paper. Peel off the other piece of parchment paper. Spread the raspberry jam over the cake.
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment, and whip on high speed until soft peaks appear. Add the powdered sugar and vanilla, and continue to whip until the cream just holds stiff peaks. Do not over whip. Spread the whipped cream on top of the jam. Arrange the raspberries on top of the whipped cream, pressing down on them slightly to embed them in the cream.
- Starting at the edge closest to you, fold over 1 inch of the cake. Slide a long ruler under the parchment, parallel to the folded edge. Use the ruler, pressed against the parchment and the cake, to help you roll the cake away from you into a tight roll. When the cake is rolled up, roll it back to the middle of the parchment and wrap the parchment tightly around it, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour (or up to 1 day).
- Remove the parchment from the log and place it, seam side down, on a serving platter. Lightly paint the surface of the cake, with the Semisweet Chocolate Glaze. Place the Chocolate Bark on top of the glaze so it adheres to the cake. Just before serving, pour the Raspberry Sauce all around the log.
1-2 heads cauliflower florets removed 1 large shallot finely diced 2 cloves garlic sliced thin 1 sprig fresh thyme leaves pulled and finely chopped 1/2 cup Gruyere cheese grated 1/2 cup Parmigiano Reggiano cheese finely grated 1 cup +/- Heavy cream California Olive Ranch olive oil Kosher salt Kerrygold Unsalted ButterMETHOD
Vegetable Root Mash INGREDIENTS
- Preheat oven to 425*
- Bring a large pot of water to rapid boil salt heavily and add cauliflower. Cook until just tender. Remove and place in ice bath to cool drain and dry. Reserve.
- Butter sides and bottom of a large baking dish. Add layer of cauliflower top with Gruyere / sprinkle of shallots garlic and thyme/ seasoning each layer with salt. Repeat until all cauliflower is used. Pour cream around edges until just below top layer. Top with Parmigiana and drizzle with olive oil.
- Place in preheated oven and cook until heated thru and top is golden brown.
3 lbs. Russet potatoes washed peeled and cut in 1" cubes 1 lb. Carrots washed peeled and cut in 1" chunks 1 large Celery Root washed peeled and cut in 1" cubes 1 large Red Onion peeled and cut in 1/8's 1 cup +/- Heavy Cream heated to simmer 1/8 tsp. +/- Freshly grated nutmeg Unsalted KerryGold Butter Kosher salt Fresh Ground black pepperMETHOD
- Combine all vegetables in a large stockpot and cover with cold water by 1". Bring to a full foil salt heavily cover and reduce heat to simmer.
- Cook until tender approximately 12 minutes.
- Drain thoroughly and return to pan. Turn heat to medium and cook until all water is evaporated.
- Mash with potato masher until soft. Add butter / nutmeg / black pepper and taste adjust salt. Add heavy cream and using heat resistant spatula combine thoroughly.
- Serve immediately or hold in 250* oven until ready.