Cranberry and Pistachio Salad

1 head romaine lettuce, torn into bite-size pieces
1 green bell pepper (capsicum), seeded and diced
1 red bell pepper (capsicum), seeded and diced
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine the romaine, peppers, cranberries, and pistachios in a large
bowl.  Whisk together the remaining ingredients and toss with the
lettuce mixture.  Serves 6 to 8.

Apple, Leek, and Sweet Potato Gratin

1 1/4 cups (310 ml) heavy cream
2 large leeks, washed and thinly sliced
2 Tbs (30 ml) chopped fresh thyme, or 2 tsp (10 ml) dried
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 large sweet potatoes (about 1 lb, 450 g), peeled and
thinly sliced
2 cups (500 ml) grated cheddar cheese
1 large apple, cored and thinly sliced

Combine the cream, leeks, thyme, salt, pepper, and nutmeg in a
saucepan and bring to a boil over moderate heat, stirring
occasionally.  Add the sweet potatoes and simmer covered 10 minutes.  Layer half the sweet potato mixture in a buttered baking dish.  Top with the sliced apple.  Repeat with sweet potato mixture and cheese. Bake uncovered in a preheated 375F (190C) oven for about 45 minutes, until bubbling and golden brown.  Serves 6 to 8.

Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste

For best results, age the beef for 4 to 7 days.  Unwrap the roast, dry
it thoroughly with paper towels, and place it on a wire rack set over
a pan lined with paper towels.  Refrigerate uncovered for 4 to 7 days.
Before cooking, trim off any parts that are completely dehydrated.

Whether you age the beef or not, allow the roast to sit at room
temperature for 3 to 4 hours before cooking.  Tie segments of cooking
twine around the roast, between and parallel to the ribs, to prevent
the outer layer of meat from separating from the rest of the roast
during cooking.  Place the roast rib-side down on a wire rack in a
large roasting pan.  Spread the top and sides with the mustard.
Combine the remaining ingredients and spread over the mustard.  Place in a preheated 200F (95C) oven until the internal temperature reaches 130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per pound.  Remove from the oven and let stand 30 to 60 minutes before serving.  Reserve the drippings for the Yorkshire pudding.

To carve, stand the roast up so the bones are pointing upward.  Remove  the twine and slide a long carving knife along the ribs to separate the meat from the bones.  Place cut-side down and cut across the grain into thick slices.  Serves 6 to 8.

Horseradish Sauce

1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine all ingredients and refrigerate at least 1 hour before
serving.  Makes about 1 1/4 cups (310 ml).

Yorkshire Pudding

2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings

Combine the egg, flour, milk, and salt in an electric blender.
Process at high speed for 2 to 3 seconds.  Turn off the machine and
scrape down the sides of the jar.  Blend for 40 seconds.  To make by
hand, beat the eggs and salt until frothy.  Beat in the flour
gradually, followed by the milk.  Refrigerate for at least 1 hour.
Heat the beef drippings in a large roasting pan (you may use the one
the roast was cooked in after removing the rest of the drippings) over
moderate heat until the drippings are hot and begin to bubble.  Beat
the batter briefly and pour into the hot roasting pan.  Place in a
preheated 375F (190C) oven and bake for about 30 minutes, until the
batter is crisp and brown and has risen up the sides of the pan.  Cut
the pudding into squares and serve immediately.  Serves 6 to 8.

Irish Plum Pudding

1/2 cup (125 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped citron (candied lemon peel)
1/2 cup (125 ml) dried currants (or raisins)
3/4 cup (180 ml) Irish whisky
1 cup (250 ml) brown sugar
1/2 cup (125 ml) butter
2 eggs
1 1/2 cup (375 ml) bread crumbs
1/2 cup (125 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/2 tsp (2 ml) ground ginger
1 1/4 cups (310 ml) milk
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) chopped almonds
Boiling water
3 Tbs (45 ml) Irish whisky

Combine the dried fruits in a small bowl.  Add the whisky and allow to
stand 12 hours, or overnight.  Cream the sugar and butter until soft.
Add the eggs and mix well.  Combine the bread crumbs, flour, baking
soda, salt, and spices.  Add to the egg and butter mixture in three
batches, alternating with the milk, mixing thoroughly after each
addition.  Add the grated peels, soaked fruits, and almonds, stirring
well.  Place in a well greased mold and cover the mold with two layers
of cheesecloth, tied around the rim of the mold.  Cover with aluminum
foil and place the mold on a trivet in the bottom of a large kettle.
Add boiling water 2/3 up the side of the mold and bring to a boil over
high heat.  Reduce the heat to low and simmer covered for 5 hours,
adding more water as necessary.  Cool and store in the refrigerator
until ready to serve.  Steam for an hour before serving to reheat.  To
serve, unmold the pudding, warm 3 tablespoons (45 ml) of Irish whisky
in a small saucepan, ignite carefully with a match, and pour over the
pudding.  Serve immediately.  Makes 12 servings.

Bon appetit from the Chef and staff at World Wide Recipes.
 

Reproduced by permission of World Wide Recipes.

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