Rib Roast with Roasted Vegetables

For the roast:
4 medium sweet or yellow onions, quartered
4 large carrots, cut into large pieces
4 stalks celery, cut into large pieces
1 head garlic, broken into cloves and peeled
4 sprigs thyme
4 sprigs rosemary
12-14 lb. bone in rib roast
salt and black pepper

Heat oven to 375 degrees. In a large roasting pan, arrange onions, carrots, celery, garlic, thyme, and rosemary in an even layer.
Season the rib roast all over with salt and pepper. Place roast on top of vegetables in the roasting pan. Roast for 15 min., then reduce heat to 325 degrees. Roast for 2-2 1/2 hrs., or until the roast reads 130 degrees at the center for medium or 120 degrees for medium-rare.
Transfer roast and vegetables to a serving platter and cover with foil and several layers of kitchen towels. Reserve the roasting pan without cleaning or emptying it.

For the vegetables:
2 lb. carrots, cut into 1/2 in. pieces
2 lb. parsnips, cut into 1/2 in. pieces
2 lb. beets, cut into 1/2 in. pieces
2 lb. Yukon gold potatoes, cut into 1/2 in. cubes
3 Tbsp. vegetable or canola oil
2 tsp. salt
1 tsp. pepper
3 Tbsp. chopped fresh rosemary

While the roast cooks, prepare vegetables. In a large bowl, toss vegetables with oil, salt, pepper, and rosemary. Spread evenly on 2 large rimmed baking sheets.
When the roast comes out of the oven, increase temperature to 400 degrees. Roast vegetables, stirring occasionally, for 30 min., or until tender and browned.

For the shallot-Merlot gravy:
1 C. Merlot wine
2 shallots, finely diced
1 Tbsp. minced fresh thyme
3 C. beef broth, divided
3 Tbsp. all-purpose flour
salt and pepper

After removing the roast from the pan, place the roasting pan on stovetop over medium-high heat. Add the wind and scrape any browned bits from the bottom of the pan.
Using a slotted spoon, remove and discard any solids from the pan. Add the shallots, thyme, and 2 C. beef broth. Bring to a simmer and cook 3 min.
In a small bowl, whisk together the remaining cup of beef broth and the flour. While stirring continuously, add this mixture along with wine to the roasting pan. Continue to cook while stirring for 3 min. Season with salt and pepper.

She-Crab Soup

4 C. whipping cream
1/8 tsp. salt
1/8 tsp. pepper
2 fish bouillon cubes
2 C. boiling water
1/4 C. unsalted butter
1/3 C. all-purpose flour
2 Tbsp. lemon juice
1/4 tsp. ground nutmeg or mace
1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat, drained
1/3 C. sherry
chopped fresh parsley for garnish, if desired

Combine whipping cream, salt, and pepper in a heavy saucepan; bring to a boil over medium heat. Reduce heat and simmer 1 hr.
After cream has simmered 40 min., stir together fish bouillon cubes and boiling water until bouillon cubes are dissolved.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture and cook 5 min.
Add lemon juice, nutmeg, sherry, and crab meat. Ladle into individual serving bowls and garnish with parsley, if desired.

Baked Potato Soup

5 large baking potatoes, baked
1/4 C. butter or margarine
1 medium onion, finely chopped
1/3 C. all-purpose flour
4 C. half and half
3 C. milk
1 tsp. salt, or to taste
1/8 tsp. pepper
2 C. shredded sharp Cheddar cheese
8 slices bacon, cooked and crumbled

Peel potatoes and coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth.
Stir in potatoes, half and half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

Saffron Butternut Squash Soup

3 lb. butternut squash, halved and seeded
1 large leek
1/4 C. butter
pinch of saffron threads
1 C. dry white wine
2 carrots, diced
32 oz. container chicken broth
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground red pepper
1/4 C. whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
garnish with crushed almond biscotti, if desired

Microwave squash in an 11 X 7 in. baking dish 15 min. Cool and scoop out pulp into chunks. Set aside.
Cut and discard green top from leek; cut white portion into slices.
Melt butter in Dutch oven over medium heat; add leek slices and saffron and saute 5 min. or until leek slices are tender. Add wine, and cook 1-2 min. Add squash, carrot, and next 4 ingredients and bring to a boil.
Reduce heat and simmer, uncovered, 20 min. or until squash and carrot are tender. Remove from heat and cool slightly.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.
Return squash mixture to Dutch oven. Add cream, salt, and pepper; simmer 10-15 min. or until thickened. Garnish if desired.

Shrimp Butter

1 lb. peeled and cooked shrimp (2 lb. raw in shell)
8 oz. container cream cheese with chives
1/2 C. butter, softened
3 Tbsp. grated onion
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
1 Tbsp. chili or cocktail sauce
2 garlic cloves, cut in half
1/2 tsp. salt
1/2 tsp. hot sauce

Process shrimp in food processor until coarsely ground. Add container of cream cheese and remaining ingredients; process until smooth. Cover and chill until ready to serve. Serve with baguette slices.

Fiery Cheese and Chutney

11 oz. cream cheese, softened
1/3 C. mango chutney (hot if you like it more spicy)
1 Tbsp. habanero pepper hot sauce
1/2 C. finely chopped honey roasted peanuts
2 Tbsp. chopped fresh cilantro

Stir together first 4 ingredients until blended. Cover and chill 3 hours or until firm enough to be shaped. Form into a ball; roll in peanuts and cilantro. Serve with crackers.

Holiday Punch

1/2 gal. Sunny D
1/2 gal. cranberry juice
1/2 gal. Hawaiian Punch
2 L. ginger ale or Sprite

Chill ingredients and stir together.