Hello Friends,
Being that it is still chilly here in Central Florida, the hankering is still for "comfort food". So tonight we enjoyed a delicious dinner of Savory Rustic-Style Short Ribs, Amish Cheddar Potato Casserole, Florida Sunshine Sugar Glazed Carrots, Jivin' Chive Popovers and a Fresh Market Fruit Tart. Enjoy!!Savory Rustic Short Ribs
serves 6
1 can 35 oz. Italian Plum Tomatoes, drained and chopped
1/2 c. beef broth
4 cloves garlic, minced
4 T. fresh Italian flat-leaf parsley, chopped
1 T. chopped fresh Rosemary leaves
1/2 t. ground cinnamon
1/4 c. olive oil
5 1/2 to 6 lbs. meaty short ribs of beef
1 t. ground black pepper
1 large onion, chopped
1/2 c. dry red wine
Preheat oven to 350.
In a bowl, mix together the tomatoes, broth, garlic, 3 T. parsley, rosemary and cinnamon and set aside.
Heta the oil in a large skillet, brown the ribs and sprinkle with pepper. Place them in a shallow roasting pan.
Add the onions to the skillet and cook til limp, add to ribs. Pour the wine into the skillet to deglaze by boiling and scraping all loose bits. Pour over ribs. Pour the reserved tomato mixture over ribs, coating all of them well, cover well with foil and bake 3 hours. Baste tow or three times. Remove foil and bake additional 15 mts.
Remove from pan, skim off any grease and serve with the rich tomato sauce. Sprinkle with the remaining parsley.Florida Sunshine Glazed Carrots
Serves 6
6 carrots, peeles and sliced into 1/4 inch slices
2 t. sugar
1/2 t. ground cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/2 stick butter
slat and pepper to taste
10 dried apricots, slivered
1/3 c. sliced almonds
2 T. fresh ornage or tangerine juice
Place the carrots in a saucpan, cover barely with water and bring to a boil. Reduce heat and simmer 10. mts. Rinse under cold water and drain.
Stir the sugar and spices together and set aside.
Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat til carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.
Stir in appricots and almonds and cook an additional 5 mts. Serve immediately.Amish Cheddar Potato Casserole
serves 6
6 medium potatoes, peeled and diced
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. warm milk or sour cream
1/2 t. chopped chives
pepper to taste
1 t. onion salt
2 T. butter
paprika
parmesan cheese
Cook the potatoes, when tender, drain and mash. Add the chives, seasonings.
Heat the butter and melt the cheese, add the sour cream and fold sauce into potatoes. Pour into a greased casserole and sprinkle with
paprika and parmesan. Bake at 350 for 30 mts. or until bubbly and golden.Jivin' Chive Popovers
serves 12
3 T. butter
4 eggs
1 c. flour
pinch of salt
fresh ground black pepper to taste
1/2 c. heavy cream
1 c. milk
1/4 c. snipped fresh chives
Preheat oven to 400. Use only 1 T. butter to grease a 12-cup muffin tin.
Melt the remianing butter and set asie. Combine the eggs, flour, salt and pepper in food processor and process 10 seconds til well blended. With the machine running, slowly pour in the cream, milk, melted butter. Process til smooth. Transfer to a bowl and fold in chives.
Fill the tins two-thirds full and bake for 35 mts. Do not open the oven door or they will fall down! Serve pipin' hot.Fresh Market Fruit Tart
Serves 8
3 ozs. cream cheese, room temp.
1/2 c. sugar
1 t. vanilla extract
1 t. almond extract
1 c. heavy whipping cream
1 prepared pie shell from store
1 cup fresh raspberries, rinsed and drained well
1 c. fresh blueberries, rinsed and drained well
3 T. red currant jelly
Combine the cream cheese, sugar and extracts in a bowl and mix til fluffy.
Whip the cream and fold in. Spoon the filling into the pie shell and spread it out evenly. Arrange the berries on top.
Heat the currant jelly till melted. Using a pastry brush, brush onto the berries using all the glaze. Refrigerate for 4 hours.
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