Friday, January 2, 2009

New Year's Day Meal

Yesterday, in lieu of our traditional New Year's Day meal of pork and sauerkraut, we decided to do something different. Why not mix it up a bit? We had a small rib roast in the freezer that needed our attention, so we opted for...

Rib roast, with small fresh garlic pieces inserted and peppery dry rub
Creamy horseradish sauce served on the side
Yorkshire pudding
Fresh steamed broccoli
Horseradish mashed potatoes

A simple wedge of iceberg lettuce was going to be added, but decided it would be too much.

Yorkshire pudding: several recipes are online, but this is what I did :

Mix 1/2 teaspoon of salt and 3/4 cup of flour into 2 beaten eggs with 1 cup of milk; whisk together well, and store in the refrigerator for several hours. Rather than use meat dripping as was the tradition long ago, I used 2 tablespoons each of Canola oil and butter placed in the bottom of a round casserole dish. Heat the dish/pan for several minutes prior to pouring in the cold batter. Place it in the preheated 450 degree oven for 15 minutes, and then turn the temperature down to 350 and continue to bake an additional 15-20 minutes. Note: Do not open the oven door during cooking.

A beautiful and golden large puff came from the oven and what a nice complement for the spicy rub on the roast.

We had been saving a fine bottle of wine for a special occasion, and this seemed the right time: a '97 Chalk Hill Peter's Vineyard Merlot. Simple, yet elegant, it was an oh so tasty meal.

Now that's the way to spend New Year's day. Oh yes, and we watched a beautiful win. . . USC over Penn State in the Rose Bowl. Congratulations USC. . . you are number 1! And that has the PAC-10 standing at 5 and 0 for 2008.