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december 22-28, 2019 What's up! 47 try these recipes Bring us some figgy pudding It's the most wonderful (meal)time of the year Christmas Prime Rib Ingredients • 1 (6 pound) boneless prime rib roast • 2 tablespoons prepared horseradish • 2 tablespoons Dijon mustard • 2 teaspoons kosher salt • 2 teaspoons coarsely ground black pepper • 2 teaspoons dried thyme • 2 teaspoons garlic powder • 2 stalks celery, cut into 2-inch pieces • 1 carrot, cut into 2-inch pieces • 1 small unpeeled onion, quartered and separated • 2 teaspoons concentrated beef base (paste) • 1 1/2 cups water • 1 teaspoon cornstarch • 1 teaspoon water Directions 1. The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast. 2. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables. 3. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time. 4. To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast. Quick and Easy Yorkshire Pudding Ingredients • 3 eggs • 1 cup milk • 1 cup all-purpose flour • 2 tablespoons butter Directions 1. Preheat oven to 375 degrees F. 2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside. 3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. 4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F, and bake 25 minutes more or until puffed and golden. Figgy Pudding Ingredients • 1 3/4 cups buttermilk • 12 ounces dried Calimyrna figs, coarsely chopped • 1 1/2 cups white whole-wheat flour • 1 cup white sugar • 2 1/2 teaspoons baking powder • 1 teaspoon ground nutmeg • 1 teaspoon ground cinnamon • 1 teaspoon salt • 3 eggs • 1 1/2 cups dry bread crumbs • 1/2 cup butter, melted • 1 (2.45 ounce) package sliced almonds • 3 tablespoons orange marmalade • 1 tablespoon grated orange zest • 1/2 teaspoon orange-vanilla flavoring (optional) Directions 1. Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool. 2. Preheat oven to 350 degrees F. Grease a tube pan. 3. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl. 4. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan. 5. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan. Courtesy allrecipes.com