Posted: Dec 29, 2012 12:31 AM by Kimberly Weber, Cooking Mom
We have stuffed ourselves for the past two months with turkeys, mashed potatoes, gravy, and stuffing, cookies, cakes, and every other imaginable sweet treat there is, and here we are, New Year's Eve, the night we all make resolutions to lose weight, exercise more and reduce our debt, so why now ring in the New Year with one last hoorah meal!!!! This is the ONE time of the year that I like to go all fancy Chef on my family and spoil the with a wonderful meal. What's on the menu? The Pioneer Women's Prime Rib with Rosemary Crust, Roasted Brussel Sprouts, Yorkshire Pudding, and Crab Cocktails, and for dessert Crème Brulee. YUM!
PW's Prime Rib with Rosemary Crust
1 whole boneless rib eye (12 to 15 pounds)
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic
Preheat the oven to 500 degrees F. Cut the rib eye in half (roast halves separately for more controlled/even cooking).
Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side. Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
Roasted Brussel Sprouts
Toss 1lb of halved brussel sprouts with 2T olive oil and 1tsp salt and 1/2tsp black pepper. Place on a cookie sheet and roast in 375F oven for 20 minutes or until tender on the inside and slightly crisp on the outside.
Courtesy of Alex Guarnashelli
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3 eggs, preferably at room temperature
3/4 cup warm water
3/4 cup warm milk
1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish
Special equipment: 1 (9-inch) round baking dish
Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings
Courtesy of Alton Brown
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.