Thursday 14 November 2019
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What She Said! with Christine Bentley & Kate Wheeler
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Fabulous Holiday Recipes by Chef Lynn Crawford

Rib Roast with Horseradish Salt Crust

Prep Time: 20 minutesLynn Crawford Carving Roast

Cook Time: 2 hours

Serves 8

  • 2 large white onions, cut in 1-inch (2.5 cm) slices
  • ¼ cup (60 mL) Dijon mustard
  • 1 standing prime rib roast (about 6 lb/2.7 kg)
  • 1 ½ cups (375 mL) kosher salt
  • 1/3 cup (75 mL) prepared horseradish
  • 2 tbsp (30 mL) mustard seeds
  • 2 tbsp (30 mL) thyme leaves
  • 2 tbsp (30 mL) rosemary leaves
  • 2 tbsp (30 mL) cracked black pepper
  • 5 bay leaves, crumbled
  • 3 egg whites, whipped until frothy

Preheat oven to 450F (230C).

  1. Layer onion slices in a roasting pan. Set aside.
  2. Slather mustard evenly over prime rib. Set aside.
  3. In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add egg whites and stir until mixture resembles wet sand. Press salt mixture evenly onto fatty side and ends of prime rib, then place bone side down on onions in roasting pan.
  4. Roast for 15 minutes. Reduce oven temperature to 325F (160C) and continue roasting for 20 minutes per pound (450 g) or until instant-read thermometer inserted into thickest part of roast registers 130F (55C) for medium-rare doneness.
  5. Transfer prime rib to a cutting board and let rest for 20 minutes. Remove and discard salt crust before slicing meat.

Yorkshire Puddings 1Yorkshire Puddings

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes 12 puddings

  • 4 large eggs
  • 1 cup (250 mL) whole milk
  • 1 cup (250 mL) all purpose flour
  • 1 tsp (5 mL) salt
  • ¼ cup (60 mL) vegetable oil or beef drippings

Set a rack in upper third of oven and preheat oven to 425F (220C).

  1. In a medium bowl, whisk together eggs, milk, flour and salt until smooth. Set aside.
  2. Place 1 tsp (5 mL) oil or beef drippings into each cup of a 12-cup muffin pan. Transfer pan to oven and heat until oil is smoking, about 2 minutes.
  3. Remove pan from oven and quickly pour batter into cups, filling three-quarters full. Bake until puddings have risen and are golden brown, about 15 minutes. Serve immediately.

Cranberry Gingerbread CheesecakeCheesecake 2

Prep Time: 30 minutes

Cook Time: 1.5 hours, plus refrigerating overnight

Serves 10

For the Crust

  • 1 ¼ (300 mL) cups finely crushed gingersnap cookies
  • ¼ cup  (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) orange zest
  • ¼ tsp (1 mL) salt

For the Filling

  • 2 1⁄2 lb (1.13 kg) cream cheese, softened
  • 1 1⁄4 (300 mL) cups sugar
  • 3 tbsp (90 mL) flour
  • 1 tsp (5 mL) orange zest
  • 1 tsp (5 mL) lemon zest
  • 1⁄2 tsp (2.5 mL) vanilla extract
  • 5 whole eggs, plus 2 yolks
  • 1⁄4 cup (60 mL) heavy cream
  • For Cranberry Topping
  • 1 ¼ cups (300 mL) granulated sugar
  • 1 tsp (5 mL) orange zest
  • ½ cup (125 mL) orange juice
  • One 12oz (340 g) package fresh or frozen cranberries
  • Preheat oven to 325F (160 C). Lightly grease a 9-inch (23 cm) springform pan.

For Gingerbread Crust:

In a small bowl, combine crushed gingersnaps, butter, orange zest and salt. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° F (160C) for 8-12 minutes. Cool on a wire rack.

For Cheesecake:

Preheat oven to 500°F (260C). In a stand mixer with paddle attachment, beat cream cheese, sugar, flour, zests, and vanilla until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth. Mix in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°F (93C), and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight.

For Cranberry Topping:

In a medium saucepan over medium heat, combine sugar, orange zest and juice. Heat through, stirring, until sugar dissolves. Add cranberries and cook, stirring occasionally, until berries have popped, about 5 min. Pour into bowl and chill until ready to use. Strain extra liquid before topping cheesecake.

To serve, run a thin knife along cake edge before releasing springform. Top with Cranberry Topping, slice and serve.

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