Pete & Kathryn with Darryl Allan from Zach's
SLOW ROASTED PRIME RIB
1 Choice Rib Roast bone in 10lbs
Fresh cracked Black Pepper
Simple, do not make it harder than it really is! I like to use ribs still on the bone, somewhat enhancing the flavor but also giving its own natural stand. If you do not have one with the rib bones still on you will need to elevate the roast preferable on a medley of carrots, onions and celery.
Season the roast the day before, generously with kosher salt and fresh ground pepper. Preheat oven to 425 degrees and cook the rib for 30-45 minutes until the rib has nice color and has what I call a good jump-start. Turn the oven down to 250 degrees and cook until internal temperature reaches 140 degrees for rare, 150 medium etc.
Remember the roast will keep cooking after you take it out of the oven.
The reason I like cooking this way is because the roast is cooked completely even through out. And remember if you are short on time try the oven at 275 or even 300 degrees.
1 cup horseradish root peeled and cubed
¾ cup vinegar
2 teaspoons sugar
¼ teaspoon salt
CREAMY HORSERADISH SAUCE
1 cup of heavy cream
1 cup of mayonnaise
¼ cup of grated horseradish root
1 pinch of salt
Combine all ingredients in a food processor or blender, blend until pureed (avoid the fumes) Store in fridge
In a mixing bowl whip cream lightly, add mayonnaise, horseradish root and salt, mix well and refrigerate until ready to use.
Pumpkin Cheese Cake
This one puts ordinary cheesecake to shame. Served hot or just warmed, it’s much like pumpkin pie, but much richer. Served cold, it is an unusual and delicious cheese cake. The cake will easily serve twenty people (or even thirty after a heavy Thanksgiving dinner), so for once you can have your cake and eat it too - serve it warm the first time around and enjoy the leftovers cold.
2 ½ lbs Cream Cheese
1 C Granulated Sugar
3 Egg Yolks Large Eggs, Lightly beaten
4 eggs Large Eggs, Lightly beaten
3 tablespoons All purpose flour
2 teaspoons Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Ground Ginger
1 Cup Heavy Cream
1 tablespoon Vanilla Extract
1 Can (1 pound) Mashed Pumpkin
Preheat oven to 425 degrees
In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks
Add the flour, cinnamon, cloves and ginger
Beat the cream and the vanilla, then add the mashed pumpkin and beat at medium speed on an electric mixer until just mixed thoroughly
Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool.
As indicated above, serve the cake either warm or chilled, with whipped cream.
RECOMMENDATIONS: GINGER SNAP CRUST – 10 INCH SPRINGFORM PAN