If you live in the Southern Hemisphere, winter is upon you! But don’t let the chills get you down. We’ve got some warm hearty recipes for you to try out when you’re feeling the cold.
Salt-roasted Prime Ribs
10 lbs of prime rib roast
12 cups of coarse salt
3 cups of water
3 cups of all-purpose flour
3 lightly whisked egg whites
1 ½ tbsp of fresh rosemary leaves
1 ½ tbsp of fresh thyme leaves
1 cup of cracked black peppercorns
Preheat oven to 160 C. Mix the salt and water together in a bowl. Froth up the egg whites using a fork and then add to the salt mix in a blender. Slowly add flour until it forms a thick paste. In a large roasting pan, spread the mixture to form a salt bed at the bottom. Lay the rib roast on top, fat side down. Cover the roast with rosemary, thyme and cracked black peppercorns. Press the herbs into the roast to make sure they adhere to the meat. Coat the roast completely with the salt dough. Press the dough into the roast to form a solid casing. Roast the ribs for 20 minutes per pound for medium rare. After cooking, transfer the roast onto a cutting board. Let it cool and rest for 15 minutes. After resting, cut the casing open and slice in between the bones for a nice large serving.
Cranberry Apple Caramel Pancakes
For the pancakes
5 cups of all-purpose flour
¼ cup of baking powder
½ cup of sugar
1 tsp of salt
½ cup of canola oil
4 large eggs
4 cups of milk
1 tbsp of vanilla
2 cup dried cranberries.
½ cup of slivered almonds
For the caramel sauce
1 ½ cups of heavy cream
1 ½ sticks of butter
1 ½ cup of brown sugar
Mix all the dry pancake ingredients together. Add the vanilla oil, eggs and milk to the dry ingredients. Stir well to combine. Spray a medium-hot griddle with cooking spray. Pour ½ cup of batter on the griddle. Flip the pancake once you see bubbles on the surface. Cook the other side until the pancake is golden brown.
For the caramel sauce, melt butter in a saucepan and then add the brown sugar and continue to cook until it comes to a boil. Add the heavy cream while stirring. Reduce heat to simmer. Continue cooking until the mixture comes together and thickens. As the cream cools down, it will continue to thicken. Plate the pancakes and drizzle the caramel sauce. Garnish with cranberries and almonds.
1 bone-in fully cooked half ham
1 ½ cups of dark-brown sugar
¼ cup of brandy or bourbon
1 tbsp of grainy mustard
Combine the sugar, brandy and mustard in small pan, bring to a boil over medium heat and cook until the glaze is thick and syrupy or for about 3 minutes. Preheat oven to 135 C. Cut off any hard rind from the ham. Score the ham fat into diamond patterns. Place the ham cut side down onto a roasting pan and cover lightly with foil. Bake until the thickest part reads 60 C or about 1 ½ hours.
Brush the ham with the glaze making sure to coat all the exposed areas. Increase the oven temperature to 180 C and bake uncovered until the glaze is sticky and the ham is brown or for about 35 minutes. Serve warm.
Too Much Chocolate Cake
1 package of chocolate cake mix
1 package of instant chocolate pudding mix
1 cup of sour cream
1 cup of vegetable oil
½ cup of warm water
2 cups of semi sweet chocolate chips
Preheat the oven to 180 C. Mix together the cake and the pudding mixes, oil, sour cream, beaten eggs and water in a bowl. Stir in the chocolate chips and pour the batter into a well-greased bundt cake pan. Bake for up to 55 minutes or until the top of the cake is springy to the touch. After baking, let the cake cool in the pan for an 1 ½ before inverting it onto a plate. Dust the cake with powdered sugar or melted chocolate.
2 lbs of penne rigate
1 lbs of combined ground pork, beef and veal
2 tsbp of extra virgin olive oil
4 cloves of crushed garlic
1 dried bay leaf
¼ lb of thick pancetta, cut into small bits.
½ lb of hot Italian sausage
1 chopped rib of celery
1 finely chopped medium carrots
1 cup of quality wine
1 cup of beef stock
2 cans of chunky style crushed tomatoes
A handful of chopped parsley
¼ tsp of allspice or cinnamon
Sal and pepper
Grated Pecorino Romano
Cook penne according to the package instructions or until al dente. Heat a pot over medium heat. Add oil, garlic, bay leaf and pancetta bits. Brown them for 21 minutes. Add the ground meats. Brown them while crumbling for 5 minutes. Chop the carrot, onions and the celery and add to the pot. Cook the vegetables with the meat for 5 minutes and then add the wine. Cook for 1 minute. Add the beef stock and the tomatoes to the pot. Stir in the parsley and spice. Season the sauce with salt and pepper. Bring the sauce to a boil, reduce heat to medium low and cook for 15 minutes. Toss pasta and sauce mix and top with cheese before serving with crusty bread.
Bacon-Wrapped Stuffed Jalapenos
9 jalapeno peppers
9 slices of bacon, cut in half
8 ounces of cream cheese
¼ cup of salsa Verde
½ cup shredded cheddar cheese
Cut the jalapenos in half and remove the seeds. In a small bowl, combine the cream cheese, salsa verde and the shredded cheddar. After mixing, use a pastry bag and cut off the corner to squeeze the mix into the peppers. Fill all pepper halves with the mixture. Cook the bacon until it starts to brown but it should still be soft and pliable. After cooking, let the bacon cool and warp the jalapenos in one piece of bacon. Secure the bacon with a toothpick and then place it onto a foil-covered cooking sheet. Bake them at 190 C for 15 minutes. For the last 3 minutes, set the oven to broil but don’t let them burn. This will give the peppers a smokey taste and will help to make the bacon crispy. Remove the peppers. Serve warm.
Horseradish Mashed Potato
8 large potatoes, peeled and then cut into 1 inch pieces
1 1/3 of half and half
8 tbsp or 1 stick of unsalted butter, cut into pieces
½ cup of drained prepared horseradish
Salt and pepper to taste
Cook potatoes over medium-high heat until they are tender or for about 25 minutes. In a separate pan, warm the milk, butter and horseradish on medium-low heat. Stir occasionally until the butter melts and small bubbles begin to show at the sides of the pan. Take off from the heat. Drain potatoes and mash them in the pot. Pour the horseradish mixture while mashing the potatoes and stir well for a fluffy consistency. Season with salt and pepper to taste.
Roast Turkey With Rosemary and Lemon
1 whole turkey, thawed with neck and giblets removed.
¾ cup of extra virgin olive oil
2 tbsp of minced fresh rosemary leaves
1 minced clove of garlic
7 wide strips of lemon skin
1 large onion, cut into 8 wedges
4 cups of mushroom and walnut stuffing
Salt and pepper
Thaw turkey until it is room temperature. Rinse and pat dry. Preheat oven to 205 C with an oven tray in the lower area of the oven. In a separate saucepan, heat olive oil, garlic and lemon skin. Bring them to a simmer until the garlic is soft and the lemon skin is a bit shriveled or for 1 minute. Remove the oil from heat and let it cool.
Tie the turkey wing tips underneath the body of the turkey. Season inner cavity of turkey with salt and pepper. Loosely stuff inner and neck cavity with stuffing. Tie the legs together with twine and fold the neck skin over the opening. Brush the turkey with ½ of the rosemary-lemon oil and then season with salt and pepper. Place the onion in the bottom of the heavy bottomed roasting pan. Place a roasting rack over the onion wedges and then place the turkey on top. Roast the turkey until golden brown or for 45 minutes to an hour. Reduce the heat to 190 C and then add 1 cup of water to the pan. Continue roasting while brushing turkey with the remaining rosemary-lemon oil every 30 minutes or until the thickest part of the turkey reads about 74 C. That’s about another 2 hours total and adding small amounts of water if the pan becomes dry.
Transfer the turkey onto a cutting board and loosely tent with aluminium foil. Let the roasted turkey rest for 30 minutes. Use the drippings in the pan as your gravy with either white or red wine.
1 8 lb cured picnic ham on the bone
2 cups of brown sugar
Spread 1 ½ cup of sugar on the bottom of the slow cooker. Place the picnic ham flat side down into the slow cooker. You may have to trim a bit to fit it in the slow cooker. Rub the remaining brown sugar onto the ham. Cover and cook on low for 8 hours. Once cooked, slice and serve.
Bacon Potatoes Au Gratin
½ pound of bacon
4 pounds of potatoes, peeled and sliced
2 ½ cups of heavy cream
1 tablespoon of sea salt
1 tsp of fresh black pepper
1 teaspoon fresh chopped thyme
Preheat oven to 176 C. Heat pan over medium heat. Cook bacon until lightly golden on each side. Remove from pan and drain on paper towels. Crush garlic cloves and then rub garlic in a baking dish. Put the sliced potatoes in a large bowl. Toss with salt, thyme and pepper until the slices are evenly coated. Layer 1/3 of potatoes in the bottom of the baking dish. Cover the potatoes with a single layer of bacon. Do this repeatedly until the final layer of potatoes. Pour the heavy cream over the potatoes. Bake for 30 minutes. After 30 minutes, break the crust and then return to the oven, baking it for another 20 minutes and repeat breaking the crust for the 3rd time. After the 3rd break, bake for another 20 minutes or until the top is golden brown. Let it cool for 15 minutes before serving.
This is a good side dish for any roasted meat or steak.
2 pounds of fresh stemmed baby spinach
Extra virgin olive oil
A tbsp of unsalted butter
1 minced onion
2 minced cloves of garlic
½ cup of heavy cream
1/2 tsp of grated nutmeg
Salt and pepper to taste
Heat a large pot over medium heat and then drizzle with olive oil and butter. Stir until butter melts. Sauté the garlic and onion until soft or for about 5 minutes. Add the spinach, push it down the path to wilt it. Cook the spinach dried, then lower the heat. Add the nutmeg and the cream. Stir and cook for another 10 minutes. Season with salt and pepper, serve immediately.
Roast Beef And Caramelized Shallots
5 ¾ pounds of boneless rib eye roast including the fat
Salt and pepper
2 pounds of peeled shallots
2 teaspoons of light brown sugar
2 teaspoons of balsamic vinegar
1 cup dry red wine
1 tbsp of Dijon mustard
Preheat oven to 260 C. Season beef roast with salt and pepper then place it in a large roasting pan. Roast for 30 minutes or until golden brown. Reduce the temperature to 163 C, after that place the shallots around the beef until the thickest part of the beef reads 54 C for medium rare or 1 hour 15 minutes. Turn the shallots every 30 minutes. After roasting, transfer the beef to a platter and tent loosely with an aluminium foil. Transfer the shallots into a shallow bowl. Toss with vinegar and sugar and season with salt and pepper. Cover it with foil to keep it warm
Now, pour the beef fat from the pan. Add wine and cook over medium heat until it turn syrupy while scraping the bottom of the pan for about 2-4 minutes. Add 2 cups of water and cook until reduced by half or for about 4-8 minutes. Strain it into a small bowl. Season with salt and pepper if needed and serve as gravy with your beef and shallots.
Grilled Flank Steak with Gorgonzola Cream Sauce
1 ½ pounds of flank steak
1 stick of salted butter, softened
1 minced shallot
1 cup of heavy cream
¼ pound of crumbled gorgonzola cheese
Salt and pepper
2 tbsp of olive oil
1 tbsp of sugar
¼ cup of paprika
¼ tsp of onion powder
2 pounds of trimmed asparagus
Melt butter in a medium saucepan. Add the shallots and cook until tender or for about 1 minute. Add the heavy cream and simmer until the quantity appears to reduce by half. Whisk in the cheese until it melts. Season the cheese sauce with salt and pepper and keep it warm. Heat a grill pan over medium heat. Brush the steak with olive oil and season with salt and pepper. Grill the steak for 5 minutes on each side for medium rare, turning it only once. After grilling, let the steak rest for 5 minutes while covered in foil before slicing.
In a separate bowl, mix paprika and onion powder. Mix the butter with 3 teaspoons of the seasoning, cover and refrigerate. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tbsp of olive oil. Add salt and pepper to taste. Grill asparagus over medium heat until tender or for about 6 minutes total. Cut the steak into 1 inch slices, then top with gorgonzola cream sauce and serve with the grilled asparagus and some barbecue butter.
Apple Butter Glazed Ham
1 10 pound ham
1 chopped carrot
1 chopped stalk of celery
1 chopped leek
1 chopped onion
1 halved garlic head
1 cup of the apple butter
½ cup of honey
¼ cup Dijon mustard
4 cups of water
For the Apple Butter
5 pounds of quartered Macintosh apples
4 cups of apple juice
2 cups of brown sugar 1 teaspoon of ground cinnamon
½ tsp of grated nutmeg
1 lemon juice
For making the apple butter, combine the apples with e apple juice in a large pot. Cook over low heat until the apples are tender or for about 45 minutes. Remove from heat and pour over a fine sieve to make puree. Pour the puree back into the pot and simmer. Add the cinnamon brown sugar, lemon juice and nutmeg. Cook over low heat for 1 ½ hours until its reduced in half and thickens. Stir and skim the surface if needed. Remove from heat and let it cool.
For the ham. Put the ham, carrots, garlic, celery, leeks in a large stockpot and cover with water. Bring it to a boil and let it simmer for 2 hours. After that train and place the ham in a roasting pan. Preheat oven to 178 C. In a separate bowl, combine the apple butter, honey and the Dijon mustard. Peel the skin off the baked ham and brush it with the apple butter. Pour the water in the bottom of the pan. Place it in the oven and cook for 1 ½ hours. Make sure to baste the ham with the sauce every 15 minutes during roasting. Remove the ham from the grill and let it sit for 10 minutes before carving.
Enjoy these tasty dishes during the colder months!