Christmas Dinner 2010

You will need to take a walk after this meal!  Delicious.

Fall River Rib Roast

Ingredients

• 1/2 cup minced parsley
• 3 tablespoons freshly grated lemon peel
• 4 teaspoons dried thyme
• 8 juniper berries, crushed
• 6 cloves garlic
• 1 teaspoon freshly ground pepper
• 4-8 drops Tabasco sauce
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1 10 pound standing rib roast of beef

Combine parsley, lemon peel, thyme, juniper berries, garlic, pepper, and Tabasco in a blender or food processor.  Add oil tablespoon at a time, blending until a smooth paste is formed.  Add lemon juice and blend.  Rub mixture over surface of roast.  (recipe calls for covering and refrigerating for 24 hours but we just popped it in the oven and skipped that step.)

Bring roast to room temperature before proceeding.  Place roast in large, heavy roasting pan in preheated over at 500 degrees for 15 minutes.  Reduce temperature to 350 and continue roasting for 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done.  Let roast rest for 10 minutes before carving.  Serve with Horseradish Sauce.  Recipe to follow but we just used store bought.


Hunters Horseradish Sauce

Ingredients

• 6 egg yolks
• 2 tablespoons fresh lemon juice
• salt and pepper to taste
• 1 cup butter, melted and hot
• 1 1/2 cups heavy cream, whipped
• 6-8 tablespoons prepared horseradish
• 2-4 drops Tabasco Sauce
• 3 tablespoons minced Fresh Parsley

Combine egg yolks, lemon juice, salt and pepper in blender. Mix until well blended or food processor.  While machine in running, add hot butter in slow stream. Transfer to a large bowl and fold in whipped cream.  Add horseradish and Tabasco to taste.  Fold in minced onion and parsley and transfer to serving bowl.


Green Beans with Lemon Vinaigrette

Ingredients

• 1 1/4 pound green beans trimmed and rinsed
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons mayonnaise or heavy cream
• 1 Tablespoons Shallots (optional)
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• 1/2 cup olive oil or veg oil
• 1/4 cup chopped red bell pepper (optional)

Steam the green beans until tender, about 5 minutes.  Meanwhile , in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper.  Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup.  Serve warm with extra vinaigrette on the side if you like ( I just dump it all in and then I can't stop eating these green beans).