Page 17 - Gears and Ears December 2013

Recipes of the Month

Holiday Main Courses

Rib Roast Prep 30 mins Roast 325°F1 hr 45 mins Stand 15 mins Makes: 12 servings
Ingredients:
1 six pound beef rib roast 1/4 teaspoon ground black pepper
1 tablespoon anise seeds, lightly crushed 12 red boiling onions, peeled and halved
3 tablespoons olive oil 2 1/3 cups orange juice
3 tablespoons Dijon-style mustard 3 fresh pears, cut into wedges
3 cloves garlic, minced 1 tablespoon all-purpose flour
3 cups dried figs, apricots, and/or pears

1. Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4
teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on
rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours
for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
2. Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy
foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for
steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan
beside roast; stir once.

3. Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside.
Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon
mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly,
scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef, fruits, and onion. Garnish
with rosemary. Serves 12.
Ham with Five-Spice Cherry Sauce Prep 10 mins Slow Cook 8 hrs to 9

hrs (low) or 4 to 4-1/2 hours (high) Makes: 16 to 20 servings
Ingredients:

1 4 1/2 - 5 pound cooked boneless ham 1 teaspoon whole cloves
1 12 ounce jar peach preserves 2/3 cup tart dried cherries

1/2 cup unsweetened pineapple juice 1 teaspoon dry mustard
1 teaspoon five-spice powder

Directions

1. Press the whole cloves into the ham on all sides. Place ham in a 6-quart slow cooker.
2. For sauce, in a medium bowl combine preserves, cherries, pineapple juice, dry mustard, and five-spice
powder. Spoon sauce over the ham.

3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours or until
heated through.

4. To serve, transfer ham to a platter; slice ham and serve with sauce.