From Southern Thymes Shared by Lara Lyn Carter and Doc Lawrence, (c) 2014 by Lara Lyn Carter and Doc Lawrence, used by permission of the publisher, Pelican Publishing Company, Inc.
Serves 8-10
Prime Rib
Horseradish Sauce
Merlot Sauce
Vidalia Onion Tart
Roasted Potatoes
Salad with Blue Cheese Dressing
Coconut Custard Pie
Nothing warms the heart at Christmas more than being surrounded by those we love. The gift of family tradition is one of the most precious to give. Celebrate the season with your family, and keep your family traditions alive.
Prime Rib
Don’t over-think the prime rib. A great cut of beef needs little seasoning.
5-6 lb. prime rib
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Season beef with dry ingredients and place in a baking pan lined with foil or sprayed with nonstick cooking spray. Bake at 350 degrees for 1 hour 20 minutes, or when the internal temperature reaches 125 (for medium-rare). Allow the meat to rest for 20 mintues before cutting. Serve with Horseradish Sauce or Merlot Sauce.
Horseradish Sauce
Horseradish sauce is a classic condiment for prime rib. The addition of fresh parsley gives this sauce extra zing!
1/2 cup sour cream
1/2 cup mayonnaise
6 tbsp. prepared horseradish
1 tbsp. lemon juice
3 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
Blend all ingredients in a mixing bowl until everything is thoroughly combined. Store in the refrigerator.
Merlot Sauce
This is a wonderfully decadent sauce that adds flavor to beef of any kind. Try it over burgers, too! This recipe makes 1 pint.
2 cups good Merlot
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup molasses
1/3 cup brown sugar
1 tsp. garlic powder
1 tsp. celery salt
2 tsp. dried basil
1/2 tsp. celery seeds
1/4 tsp. cayenne pepper
Combine all ingredients in a medium saucepan and bring to a low boil. Turn heat down to medium-low and cook for 1 hour, stirring every 10 minutes. The sauce is done when it reduces to about half and thickens. Store the sauce in glass bottles or jars.
Vidalia Onion Tart
I make this tart year round. If Vidalia onions are not available, be sure to use a sweet onion instead.
1/4 cup butter
4 cups sliced Vidalia onions
1 tsp. sugar
1/2 cup white wine
1/4 cup chopped fresh parsley
2 cups smoked gruyere cheese
1 pre-baked 9” crust
Melt butter in a skillet; add onions and sugar and cook until tender. Remove skillet from heat and add wine, parsley, and cheese. Mix all ingredients well and pour into pie crust. Bake at 400 degrees until cheese is melted, about 10 to 12 minutes.
Roasted Potatoes
This is the way to wake up plain potatoes.
6 Russet potatoes, scrubbed and washed clean
1/3 cup olive oil
1 tsp. coarse salt
1 clove garlic, minced
1 1/2 tsp. lemon pepper
1/4 cup diced shallots
Cut potatoes into 1” cubes. Combine remaining ingredients and toss to coat potatoes. Pour potatoes onto a greased baking sheet and roast at 375 degrees for 40 to 45 minutes.
Salad with Blue Cheese Dressing
Here used in a salad, this Blue Cheese Dressing is wonderful on a baked potato. For a twist, try it in place of steak sauce! Store extra dressing in the refrigerator.
2 cups mayonnaise
1 cup sour cream
1/4 cup white wine vinegar
1 clove garlic, minced
1/4 cup chopped fresh parsley
1/2 tsp. coarse salt
6 oz. crumbled blue cheese
6 cups butter lettuce, for serving
Freshly ground black pepper, for serving
Combine ingredients through blue cheese together in a blender.
To serve, divide butter lettuce onto salad plates. Pour dressing over the lettuce and top with freshly ground black pepper.
Coconut Custard Pie
This is my idea of sweet comfort food—rich and creamy.
1 cup milk
1/2 cup half-and-half
1 cup sugar
3/4 cup shredded coconut
2 large eggs, beaten
3 tbsp. all-purpose flour
1 tbsp. butter, melted
1/4 tsp. vanilla extract
1 9” unbaked pie crust
In large bowl, mix together milk, half-and-half, sugar, coconut, eggs, flour, butter, and vanilla. Pour mixture into pie crust and bake at 350 degrees for 50 to 55 minutes until set. Cool before slicing.
Wine Pairing
A regal wine balances elegant food, and nothing harkens to royalty like a Bordeaux, perhaps the most highly regarded wine of them all. If Château Margaux isn’t in the budget, look for more affordable bottles from Bordeaux—they are out there. Bordeaux price points are as varied as wines from any region; there’s no need to break the bank. A good retail wine merchant will have Bordeaux with a price point in the range of $20, and many of these are approachable and resonate with the American palate. What are you waiting for? A domestic Bordeaux-style red wine is also worth the price. Many Napa wineries produce top Bordeaux-style wines, featuring blends of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Cabernet Franc that historically define this great wine. St. Supéry’s renowned Napa Valley Estate Élu is an excellent example, and either this, a comparable Napa wine, or a top import from the Saint-Émilion region are superb choices for Lara Lyn’s prime rib.
