Instant Pot Herbed Rib Roast with Horseradish Cream

Instant Pot Herbed Rib Roast with Horseradish Cream

Author note: Transform the hours of cook time for a rib roast into barely over an hour by using the Instant Pot. The rib roast is coated with salt and herbs and then cooked with a decadent red wine sauce. Serve with horseradish cream or a traditional pan gravy. This recipe is as also featured on the Sur La Table website (click here).

4 1/2 to 5 pounds prime rib roast

3 tablespoons extra-virgin olive oil

1/2 teaspoon freshly ground pepper

3 teaspoons kosher salt

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

2 tablespoons unsalted butter

3 cloves garlic, crushed

1 shallot, halved

1 tablespoon tomato paste

1 cup beef stock

1 1/2 cups dry red wine

1 teaspoon Worcestershire

2 tablespoons soy sauce

horseradish cream sauce, for serving (recipe below)

  1. One hour before cooking, remove the rib roast from the fridge.  Evenly coat the roast with the oil, salt, pepper and chopped herbs. Set aside.
  2. Place the butter into the Instant Pot. Using the sauté feature, melt the butter. Add the shallot, garlic and tomato paste into the Instant Pot. Sauté for 5 minutes or until the tomato paste begins to brown and stick to the bottom of the pan. Stir frequently.
  3. Deglaze the pan with the beef stock and red wine. Scrape up any remaining brown bits. Add the worcestershire and soy sauce. Stir to combine.
  4. Place the rib roast inside the Instant Pot. Secure the lid and cook on high pressure for 45-50 minutes.
  5. Turn off the Instant Pot and let rest for 20 minutes. Release the pressure naturally.
  6. Place the rib roast on a rimmed cutting board. Cover the meat with foil and let rest for 20 minutes.
  7. Slice and serve with a side of horseradish cream or gravy*.

*to make the gravy, add two tablespoons of flour to the remaining pan juices in the Instant Pot. Bring the pan juices and the flour to a boil using the sauté feature. Simmer for 10 minutes, or until the sauce has thickened.

for the horseradish cream

1 cup sour cream

1/4 cup jarred horseradish

1/4 teaspoon white wine vinegar

1/2 teaspoon kosher salt

1/2 cup finely chopped green onion

2 tablespoons heavy cream

zest of 1 lemon

  1. Place all ingredients into a small bowl. Stir until combined. Place in the fridge and serve chilled.

Persimmon Brandy Fizz

Persimmon Brandy Fizz

  • Servings: makes 1 drink
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Author note: This recipe was also featured in The Dallas Morning News. Click here to read the story and find more persimmon recipes.

3-4 ice cubes

2 tablespoons persimmon jam (click here for recipe)

1 ounce cognac

1 teaspoon Grand Marnier

2 teaspoons fresh lime juice

3 ounces prosecco, chilled

1 teaspoon maple syrup

diced persimmon, for accent

  1. Place the ice cubes, jam, cognac, grand marnier and lime juice into a cocktail shaker. Shake well. Strain into a glass.
  2. Add the prosecco and maple syrup to the cocktail. Stir well. Serve chilled with a fresh tarragon sprig.

Pan Seared Lamb Chops with Feta Yogurt Sauce

Pan Seared Lamb Chops with Feta Yogurt Sauce

3 pounds lamb chops

2-3 teaspoons kosher salt

2 tablespoons extra virgin olive-oil, plus more for drizzling

1 large shallot, halved

4 garlic cloves, crushed

2 tablespoons unsalted butter

Feta yogurt sauce, see recipe below

  1. 30 minutes before cook time, remove the lamb chops from the fridge. Drizzle with olive oil and evenly distribute salt over all sides of the lamb. Use salt according to taste.
  2. Place 1 tablespoon olive oil, half of the shallot and 2 garlic cloves into a cast iron skillet. Warm the pan over high heat. Once the pan is hot, add 1 tablespoon unsalted butter to the pan. Let it quickly melt.
  3. Quickly place half of the lamb chops into the skillet. Cook 3-4 minutes per side, for rare (for medium cook longer), for a total of 6-8 minutes.
  4. Remove the lamb and place onto a platter. Cover.
  5. Wipe out the cast iron using tongs and a paper towel. Discard the shallot and garlic.
  6. Repeat steps 2-4 with the last batch of lamb chops.
  7. Serve with feta yogurt sauce.

for the feta yogurt sauce

2 cups plain whole fat yogurt

1/4 cup tarragon

1/4 cup basil leaves

1/4 cup mint leaves

1/2 cup parsley leaves

1 garlic clove, halved

2 teaspoons fresh lemon juice

2 tablespoons extra-virgin olive oil

3/4 cup feta cheese

1/2 teaspoon kosher salt (optional)

  1. Place a strainer on top of a bowl. Add a layer of cheese cloth to the strainer. Place the yogurt into the cheesecloth lined strainer. Cover and place into the fridge for 2-3 hours to let the yogurt strain.
  2. Place the remaining ingredients into a food processor. Blitz until pureed and well combined.
  3. After the yogurt has been strained remove from the fridge. Place the strained yogurt into a medium sized bowl. Combine the feta-herb mixture with the yogurt. Mix well. Serve chilled.

Peppermint Ice Cream Chocolate Cake

Peppermint ice cream. Chocolate cake.

Peppermint Ice Cream Chocolate Cake, that’s more like it.

Both items can stand alone as a delicious holiday dessert. Buuuut if the two are combined with a little marshmallow fluff between the layers… you have created something magically holiday-riffic.I’ve always been a fan of ice cream cakes. There is something about the cold ice cream combined with layers of spongy cake. They belong together.

I’m going to be upfront about making an ice cream cake. It takes time and it takes energy. But, when it’s all said and done, this dessert takes the cake!The major reason that an ice cream cake takes time is the homemade ice cream. The custard has to chill before churning. Then, after churning the custard, the ice cream has to set in the freezer. This is about an 8-12 hour experience. However, if you choose to use store-bought ice cream from Market Street (I suggest Blue Bell Peppermint Ice Cream) for this cake—you have already saved yourself a bit of time.Now, the other time constraint that no one can avoid is the time it takes to freeze the layers of ice cream and making the chocolate cake. The first layer of ice cream for the cake takes 4 hours to freeze. Then, the chocolate cake slices with marshmallow fluff top the ice cream. And you guessed it… there’s another layer of ice cream that takes 6 hours to freeze goes on top of thatMy favorite surprise element of this cake is the marshmallow fluff. Homemade marshmallow fluff is a delicacy, and can be slightly messy at times. It’s not time consuming, but does take a little bit of effort.

I say this not to scare you, but to inform you. However, let me say this:  investing time in the kitchen for special occasions is always good. Plus, it’s Christmas. That’s reason enough.If you opt to go with a less intense Peppermint Chocolate Ice Cream Cake—I support you. I get it. Here’s the plan: go to Market Street and pick-up peppermint ice cream, premade chocolate cake (or a boxed mix) and marshmallow fluff. Done.

Now that you’re properly prepped to make this HOLIDAY SPECTACTULAR I must say something very important.It’s so worth it—

all the energy, all the time…this cake is WORTH.IT. And it’s not just worth it for yourself, it’s worth it for the people in your life. Making homemade ice cream cake spills absolute joy into the hearts of its recipients.Whatever your desire, whether to make all things by scratch; ice cream, chocolate cake, marshmallow fluff OR if you want to purchase all of the above items premade, Market Street will pave the path for either direction. And each direction will yield a festive, delicious and magical holiday dessert.

Peppermint Ice Cream Chocolate Cake

Author note: Using store-bought ice cream and marshmallow fluff makes this recipe easier and less time consuming. With that said, homemade peppermint ice cream and homemade marshmallow fluff are two of the best things you’ll ever make. Cook with caution. If using packaged ice cream, allow the ice cream to soften at room temperature for about 10 minutes before creating layers for the cake.

peppermint ice cream, see recipe below

favorite chocolate cake, baked in two loaf pans or two 9 inch round cake pans

marshmallow fluff, see recipe below

whipped cream, see recipe below

peppermints, crushed, for topping

chocolate sprinkles, for topping

  1. Line the bottom of a loaf pan (or a 9 inch spring form pan) with plastic wrap. Make sure the piece is long enough to hang over both ends.
  2. Take 1 1/2 cups peppermint ice cream and evenly smooth out on the bottom of the pan. Place in the freezer and freeze for 4-6 hours.
  3. Halve the chocolate cake loaf hamburger style. Smear a generous portion of marshmallow fluff on one side of both halves of chocolate cake. Place one layer of cake (marshmallow side facing up) on top of the frozen ice cream. Place the second half of cake (marshmallow side facing down) on top of the first slice of cake. Cover this cake with the remaining amount of peppermint ice cream (or up to the top of the loaf pan). Place in the fridge and freeze for 6 hours.
  4. Remove the cake from the freezer. Flip the pan over onto a chilled serving tray. Gently lift the pan from the cake and then remove the plastic wrap. If the pan does not easily separate, allow the ice cream to soften for a minute before trying to lift the pan again. Decorate with whipped cream, chocolate sprinkles and crushed peppermint. Store in the freezer until time to serve.
  5. When ready to serve, remove from the freezer and slice with a warm knife. Serve immediately.

for the peppermint ice cream

3 cups half and half

1/2 teaspoon peppermint extract

2 teaspoons vanilla extract

3/4 cup sugar

5 egg yolks

1 cup peppermints, crushed

  1. 24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.
  2. In a small sauce pan, heat the half and half, peppermint extract and vanilla extract on medium-low for 15 minutes. Be sure to stir occasionally and do not let it boil.
  3. Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.
  4. Remove the liquid from the stovetop and temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  5. Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.
  6. Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. Add the crushed peppermints at the end of the mixing. Mix for a few more minutes until the peppermints are well incorporated.
  7. Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.

for the Marshmallow Crème “Fluff”

Author note: This recipe requires a candy thermometer.

1 cup sugar

1 cup corn syrup

1/3 cup and 1 tablespoon water

4 egg whites

3/4 teaspoon cream of tartar

1 1/2 teaspoons vanilla extract

  1. Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking.
  2. Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes.
  3. Add the vanilla extract to the egg whites.
  4. Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes.
  5. Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks.

for the whipped cream

1 cup heavy cream

1/2 cup crème fraiche

3 teaspoons sugar

2 teaspoons vanilla extract

  1. Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
  2. Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
  3. With a whipping attachment, whip the cream mixture on medium high until peaks form.
  4. Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Butternut Squash Gruyere Gratin

Butternut Squash Gruyere Gratin

unsalted butter

8 cups butternut squash, cut into 1 1/2 inch cubes

1/2 onion, sliced thin

1 1/2 cups cream

3 garlic cloves, crushed

3 sprigs of thyme

1 1/2 teaspoon kosher salt

2 cups gruyere, grated

1 cup parmesan, grated

2 tablespoons unsalted butter, melted

1 cup panko bread crumbs

  1. Heat the oven to 400 degrees.
  2. Place the cream, garlic and thyme into a small saucepan. Heat on low for 15 minutes.
  3. Grease a 9×13 baking dish with the butter.
  4. Place the butternut squash and onions into a large bowl. Remove the garlic and thyme from the cream mixture. Pour the cream over the vegetable mixture. Stir well to coat.
  5. Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
  6. Remove the butternut squash and onions from the cream and lay in overlapping layers until the bottom of the dish is covered. Sprinkle with salt and then with a handful of gruyere and parmesan cheese. Continue this process until all the vegetables are used and 1/2 cup of gruyere remains.
  7. Press down on the gratin to compress the layers then pour the remaining cream onto the gratin.
  8. Top with the remaining 1/2 cup gruyere (or more if desired).
  9. Combine the melted butter and bread crumbs. Evenly distribute over the top of the gratin.
  10. Place in the oven and bake for 1 hour. Lightly cover the gratin with foil if the top is browning too quickly.
  11. Serve warm.

Smoked Turkey

Smoked Turkey

Author note: If you prefer to roast a turkey, follow the steps for this smoked turkey brine and then roast according to this recipe. This recipe was also featured in The Dallas Morning News. Click here to read the story.

1 brined turkey (between 15-18 lbs)

1 tablespoon whole peppercorns

1 sprig of sage

2 bay leaves

4 sprigs of rosemary

1 apple, quartered

1 head of garlic, halved

1 onion, quartered

extra-virgin olive oil

apple juice, in a spray bottle

grill thermometer

  1. Remove the turkey from the brine. Pat dry. Set aside.
  2. Prepare the grill for indirect cooking at 250 – 275 degrees. Add your preferred smoking wood to the fire while the grill is heating.
  3. Tie the sage, bay leaves and rosemary with kitchen twine.
  4. Stuff the turkey with the peppercorns, herb bundle, garlic and onion.
  5. Lightly coat the turkey with the olive oil.
  6. Place the turkey onto the grill. Spray the outside of the turkey with apple juice. Spray the turkey with apple juice once more after 2 hours of smoking.
  7. Insert the thermometer into the thickest part of the turkey breast. Close the grill and cook until the temperature reaches between 163-165 degrees, about 4 – 5 hours.
  8. Remove the turkey from the grill. Cover with foil and let the turkey rest for 20 minutes.
  9. Remove the ingredients placed inside the turkey. Carve and serve.

for the turkey brine

2 gallons water

2 tablespoons whole peppercorns

1 cup brown sugar

1 1/3 cup kosher salt

2 sprigs of sage

4 fresh bay leaves torn in half

7 sprigs rosemary

2 heads of garlic, halved

2 apples, quartered

orange peels from 2 oranges

  1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature.
  2. Place the turkey in a 32 quart plastic container. Pour the brine over the turkey.
  3. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.

Grill Tips

After the grill has reached the desired temperature, wait at least 30 minutes prior to adding the turkey. 15 pounds of cold mass in the grill can throw off the temperature and may greatly change the cooking time if the grill is not sufficiently heated.

Use a drip pan to collect the drippings for a unique addition to your meal. Be careful when incorporating them into sauces or gravy, a little smoke flavor goes a long way.

Take a quick peak at the turkey after about 3 hours. If the skin is starting to look done before the thermometer indicates doneness, use some foil to cover those areas to slow the cooking.

Select a smoking wood that pairs well with poultry. I like pecan or fruit wood (apple, cherry, etc). Mesquite and hickory, though very Texan, can overwhelm the turkey. Again, a little goes a long way. Two or three fist-sized chunks should be plenty.

A gas grill can work just as good as a charcoal one for smoking. Set it up to use half the grill while the meat will reside on the other half. Also grab one of the many products available to house smoking chips or chunks on the grate.

Slow Cooker OR Pressure Cooker Collard Greens

Slow Cooker OR Pressure Cooker Collard Greens

Author note: Frozen collards also work for this recipe (and significantly decrease prep time), however increase the cook time on the pressure cooker method to 30 minutes when using frozen collard greens.

1 tablespoon canola oil

1 pound bulk Italian sausage (hot or mild)

1 yellow onion, diced

2 garlic cloves, crushed

2 teaspoons kosher salt

2 pounds collard greens, ribs removed and cut

4 cups low sodium chicken stock

1/2 teaspoon sugar

1 teaspoon garlic powder

2 teaspoons “Slap Yo Mama” Seasoning (or your favorite Cajun seasoning)

3 tablespoons apple cider vinegar

for the electric pressure cooker method

  1. Place the oil, sausage, onions, garlic and salt into the pressure cooker. Using the sauté feature on the electric pressure cooker, sauté for 5-8 minutes. Stir occasionally.
  2. Add the collard greens, chicken stock, sugar, garlic powder, seasoning and apple cider vinegar. Secure the lid and cook on high-pressure for 25 minutes (or 30 minutes for frozen collards).
  3. After 25 minutes turn off the pressure cooker and quick release the pressure.
  4. Serve warm.

for the slow cooker instructions

  1. Place the oil, onions, 2 teaspoon salt and sausage into a skillet. Cook over medium heat for 10 minutes, or until the sausage is cooked and the onions softened.
  2. Place the remaining ingredients into the slow cooker. Add with the sausage mixture and stir until combined. Cook on low for 9 hours or on high for 5 hours.
  3. Serve warm.

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