Creme Brulee

This dish served as a decadent dessert on Christmas Eve - it was the perfect ending to a great meal.  I thought it would be really difficult, but it was really easy and it got compliments from everyone!  Make this for your next special meal - it's worth it and is a real treat.

Ingredients:
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.

Directions:
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl until creamy.   Pour this mixture into 4 (6 or 7 oz) ramekins. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.


Then put them in the refrigerator and let them chill overnight.


Just before serving, sprinkle a thin layer of white sugar on the top of each,making sure to completely cover the top of the custard. Now torch it! We picked up a kitchen torch at Bed Bath & Beyond and it worked great - it's pretty fun too!  Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. 

Italian Green Beans

When I was trying to decide what side dishes to serve with the prime rib I knew I wanted something green, but didn't want the same old green beans.  Lucky for me, I found this Giada de Laurentis recipe and they were absolutely scrumptious!  I know we will be eating them again around here.

Ingredients:
1.5 lbs fresh green beans, trimmed
2 tbsp unsalted butter
1 tbsp olive oil
3 large shallots, thinly diced
2 garlic cloves, minced
1 can diced tomatoes (14.5 oz)
1/4 cup dry white wine
2 tbsp thinly sliced fresh basil
Salt & freshly ground black pepper


Directions:
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes.  Drain and rinse well in cold water.  Drain well; set aside.


Melt the butter and oil in a heavy, large skillet over medium heat.  Add the shallots & garlic and saute until tender, about 2 minutes.  Add the tomatoes and cook until heated through, about 3 minutes.  Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes.  Stir in the wine and basil.  Simmer 2 minutes longer.  Season w/salt and pepper to taste.

Foolproof Standing Rib Roast

This year was the third year we hosted Christmas Eve at our home and it was the best year yet.  I made a standing rib roast again and used the same Paula Dean recipe I have used every year - it came out pretty perfect, again!  Everyone enjoyed it and we can't wait to eat the leftovers.  I didn't get any great pictures of the rib roast once it was cooked, so table shots will have to do. :)

The rib roast before....

and after...sliced and served on the table.

Find the recipe here.....I did not change anything about the recipe at all except that I used a lot more than one tablespoon of house seasoning.  I did not measure how much I used but I rubbed it all over the roast - all sides, on the bones, everywhere.  :)  The roast had an amazing flavor and the seasoning created a really nice crust on the outside of the meat.  Can't wait until next year to make it again - I feel like it gets better every year.  Also - make sure you do not open the oven, just as the recipe says.  It will be difficult but don't do it!

I served the roast w/a garden salad with homemade ranch & parmesan crisps, garlic mashed potatoes, and a yummy green bean recipe, with creme brulee for dessert.  More recipes coming soon!

Sugar Cookies

I found this sugar cookie recipe on Annie's Eats last year and fell in love with it - trust me when I tell you it makes the perfect sugar cookies.  I think the almond extract plays a big part in that but whatever it is, we love them.  I made cookies for Colin's teachers as part of their Christmas gift and they all really liked them too.

Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~25 cookies.

Apple Cranberry Sauce

This was really easy and really good!  I really like the canned cranberry sauce but this stuff is a million times better - make it for the holidays. This recipe is from the RealSimple magazine.

 Ingredients:
1 lb cranberries
1 cup apple cider
1/2 cup sugar
1/4 cup brown sugar

Directions:
Combine all ingredients in a small saucepan.  Simmer until berries burst and sauce thickens, about 12 - 15 minutes.  Cool a few minutes before serving.