roasted cornish hens with grapes February 17, 2007

I had planned to make this for Valentine’s Day. But, you know, snow storm, sick kids, blah blah blah. Maybe next year. I still think it sounds amazing. Maybe because of my new obsession with shallots… 

Roasted Cornish Hens with Grapes

1 ½ pounds mixed red and green seedless grapes
8 shallots, root end intect, halved if large)
6 springs fresh thyme, plus some leaved for hens
2 tbsp olive oil
salt & pepper
4 Cornish game hens (1 to 1 ¼ pound each)

1. Preheat oven to 450. On a rimmed baking sheet, toss grapes and shallots with thyme springs, oil, tsp salt and ¼ tsp pepper.
2. Nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
3. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160°, 30 to 35 minutes.

Recipe origin: Everyday Food

roast beef with carmelized shallots January 8, 2007

this is what i made for christmas dinner this year. it was amazing! my husband is still raving about it! i almost made this without the shallots and sauce (since i, for some reason, cannot make gravy). but DON’T! the shallots and the sauce really compliment the meat and make it amazing! i made a bone-in 9 pound roast, so i’ll add those instructions for you.

Roast Beef with Carmelized Shallots
serves 10-12

6 pounds boneless rib-eye roast (with fat), tied, if desired or
9 pounds bone-in rib-eye roast (with fat)
Coarse salt and fresh ground pepper
2 pounds shallots, peeled and halved if large
2 tsp light brown sugar
2 tsp balsamic vinegar
1 cup dry red wine
2 tbsp dijon mustard

1. Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. Reduce oven temperature to 325°. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes. (For bone-in, plan on 2 hours cooking time.)
3. Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
4. Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots. 

i served this with parmesan smashed potatoes, roasted asparagus, carrots with dill butter, sauteed mushrooms in red wine, and hard, crusty rolls.
recipe origin: Everyday Food.

pomegranate champagne punch December 28, 2006

we had a christmas eve party and i made this punch. and then i made more. and then i made more… and more…..

Pomegranate Champagne Punch

1 1/2 c pomegranate juice (good pomegranate juice. this, not this.)
1 cup pear nectar
1/4 c orange-flavored liqueur, such as Grand Marnier or Triple Sec
1 bottle Champagne
Combine the pomegranate juice, pear nectar and liqueur in a large pitcher. Slowly add champagne and serve over ice.

i just used triple sec and fairly cheap champagne, since it was just getting all mixed up. this makes a fairly small amount, so if you’re having a big party, you’ll want to at least double it! i think i made 4 batches at a party with 17 adults. who weren’t all drinking. and there was wine as well. so there you go – its that good.

recipe origin: Everyday Food Magazine