Recipe(tried): Winter Pot Roast, Buttered Noodles, Florida Sunshine Glazed Carrots, Maylene's Apple Hot Caramel Cake

Good Morning Everyone!

It is good to be back home. We arrived yesterday from visiting and looking for homes in Charlotte but alas, no home to be found!

It is rather cool here in central Florida and that calls for a heart-warming meal such as Winter Pot Roast. This particularly delicious roast recipe comes from Sarah Leah Chase's COLD WEATHER COOKING. It contains wonderful cold weather recipes that will bring a smile to your face and your tummy will thank you for it too.

Serve this delicious pot roast with buttered noodles and glazed carrots. To go along with a cup of coffee, I made Maylene's Apple Hot Caramel Cake.

Enjoy and keep warm! Gina

Winter Pot Roast
serves 6-8

This homey winter standby is easily transformed into company fare by cooking the meat in a rich sauce of lemons, olives, dried fruits and red wine. The dish is better when prepared ahead and allowed to mellow overnight in the refrigerator.

1/4 cup olive oil
1 beef rump roast, 4-4 1/2 lbs.
salt and freshly ground pepper to taste
2 large onions, chopped fine
4 large garlic cloves, minced
2 tsp. anchovy paste
1/4 cup packed light brown sugar
2 1/2 cups beef broth
1 cup fruity red wine (Zinfandel or Beaujolais
1/2 cup black olives, pitted and coarsely chopped
1/2 cup pimiento-stuffed green olives, halved
2 Tbsp. capers, drained
1/2 cup dried apricots
1/2 cup whole pitted prunes
1/2 cup Calimyrna figs, cut lengthwise in half
grated zest of one lemon
2 Tbsp. fresh lemon juice
1 Tbsp. dried oregano

Heat the oil in a large Dutch oven or pot over medium-high heat. Season the roast by rubbing it all over with the salt and pepper. Brown it in the hot oil for about 15 minutes til it is nice and dark. Remove the roast and set aside in a platter.

Add the onions and saute til softened and sort of golden looking. Stir in the garlic and cook for 5 minutes more. Blend in the anchovy paste and the brown sugar til smooth. Pour in the broth and the wine, then mix in the olives, capers, dried fruits and lemon zest and juice. Season with oregano and additional salt and pepper if needed.

Return the roast to the pot bringing the mixture to just a simmer over medium heat. Cover the pot, reduce the heat to low and simmer for about three hours or until it is fork tender.

Skim the fat off the gravy and searve it generously over the meat with buttered noodles, mashed potatoes or white fluffy rice.

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced into 1/4 inch slices
2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange 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 apricots and almonds and cook an additional 5 mts. Serve immediately.

Maylene's Apple Hot Caramel Cake

1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardammon
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish

Hot Caramel Sauce
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk

1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.

2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.

3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.

4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.

5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.