Rib Roast, baked new potatoes, cream horseradish sauce, shrimp cocktail, green beans in bacon vinaigrette, deviled eggs, challah bread and raw veggies.
Rib Roast with Horseradish Sauce
New Potatoes baked with rib roast
Shrimp in Cocktail sauce
Raw Vegetables, pickles and olives
Deviled Eggs
Green beans with bacon vinaigrette dressing
Challah bread
Ingredients:
• 2 pkt dry yeast (4 1/2 tsp)
• 5 C bread flour - all purpose will do (unbleached) - You may need more or less
• 1/4 C sugar
• 2 tsp salt
• 1/2 /cup butter (or margarine) room temp
• 1 C hot water (120F) - optional pinch of saffron
• 3 large whole eggs
• 1 egg white
• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water
• Optional - poppy seeds
Method:
Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.
If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).
In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).
With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.
Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).
The batter will be thick. Beat on high speed for 2 minutes.
Change to the dough hook.
Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.
If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.
Knead by hard or in mixer with dough hook for 10 minutes.
Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.
After it has doubled, punch down and hand knead out the bubbles.
Follow the braiding recipe and shape a 6 braid Challah.
Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).
Allow the loaf the rise, uncovered until doubled - about 1 hour.
While the dough is rising, preheat the oven to 400F
Bake until the loaf is shiny brown, about 40 to 60 minutes.
Test with a toothpick. It should come out clean and dry.
The loaf is fragile, so be careful and place on a cooling rack.
*This recipe is meant for 2 loaves but I made it into one.
That loaf is 20" long and 6" to 8" high.
If you don't need one that big, make 2 smaller ones
__________________
Chuck Love
Rib Roast remove from refrigerator 2 hours before cooking time
7 lb. rib roast, salt & pepper all over the roast, roast with potatoes.
Heat oven to 500º, Roast 45 minutes, reduce oven to 325º, roast for 30 minutes, raise temp to 450 and roast until 130º… 20 to 40 minutes, approx.
Meanwhile, make sauce
1 C. heavy cream
pinch pepper
dash hot pepper sauce
3 Tbsp. horse radish
whisk cream to stiff peaks, season with white pepper, hot sauce and horseradish
Remove roast from oven, cover with foil and let rest at least 20 minutes.
Green beans with bacon vinaigrette
2 lbs. green beans, cleaned & stemmed
6 sl. bacon
2 shallots. sliced
2 Tbsp. cider vinegar
2 Tbsp. whole grain mustard
2 Tbsp. olive oil
Boil beans 5 minutes or so, drain, cool. Cook bacon crisp, save 2 Tbsp. bacon fat & heat with shallots. Stir in remaining ingr., toss & reheat green beans.
Cut raw vegetables and crisp in cold water. Make deviled eggs. boil shrimp, make cocktail sauce.
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