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Thursday, December 9, 2021

SPECIAL CENTERPIECES FOR HOLIDAY CELEBRATIONS

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

   Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, an option like Spiral-Sliced Ham from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

   Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

   Recipes courtesy of Omaha Steaks 

Executive Chef David Rose

Rum and Cola Holiday Ham

Prep time: 30 minutes

Cook time: 80 minutes

Servings

Ham:

1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

Glaze:

1 cup cherry fruit spread

3/4 cup dark spiced rum

3/4 cup cola

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

To make ham: Thaw frozen ham in refrigerator 24-48 hours. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.

Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.

   Place roasting pan with ham in oven on lower rack and heat uncovered 60-75 minutes, until ham starts to brown. While ham cooks, make glaze.

   To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.

   During last 15 minutes of cooking, glaze ham every 5 minutes

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Prep time: 15 minutes

Cook time: 3 hours

Servings: 4-6

Dijon-Herb Rub:

1/4  cup minced fresh Italian parsley

1/4  cup minced fresh oregano

1/4  cup minced fresh thyme leaves

1/4  cup minced fresh rosemary leaves

3 fresh garlic cloves, minced

1 tablespoon Dijon mustard

1/2 cup canola oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon smoked paprika

Prime Rib Roast:

1 Omaha Steaks Boneless Heart of   

   Prime Rib Roast (4 pounds), thawed

   kosher salt, to taste

   ground black pepper, to taste

1/4 cup canola oil

Garlic Butter Mushrooms:

6 tablespoons olive oil

1/2 cup small diced yellow onion

4 fresh garlic cloves, minced

1 pound button mushrooms, cleaned and    

  quartered

1pinch kosher salt, plus additional, to 

  taste, divided

1pinch ground black pepper, plus 

  additional, to taste, divided

1/2 cup chicken stock

2 tablespoons unsalted butter

1/4 cup finely chopped Italian parsley

   To make rub: In medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until well incorporated.

   To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature about 30 minutes.

   Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.

   Preheat oven to 250 F.

   In large cast-iron pan, warm oil over medium-high heat.

   Sear roast on all sides until golden brown, 2-3 minutes per side.

   Place seared prime rib on wire rack-lined sheet pan and place in oven.

   Cook until internal temperature is 10 F below desired cooking doneness.

   Rest 15-20 minutes before slicing.

   To make mushrooms: In large pan, warm olive oil over medium-high heat. Add diced onions and saute about 1 minute.

   Add minced garlic and lightly saute until fragrant, about 20 seconds.

   Add mushrooms and pinch of salt and ground pepper to pan. Saute 3-4 minutes, or until mushrooms are tender.

   Add chicken stock and reduce to one-third in volume, 3-4 minutes.

   Add butter and parsley to pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.

   Serve mushrooms with prime rib roast.

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