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Party
Planning & Entertaining
 Savor
the Season!
Recipes in this Feature:
~
Pistachio-Crusted Beef Rib Roast With Holiday Wine Sauce
~ Roasted Green
Bean Casserole
~ Poached Pears
With Chocolate Sauce and Red Wine Reduction
~ Beef Skewers
With Garlicky White Bean Dip
(Family
Features) - The house is decorated, the wreath is on the door, the
table sparkles and the menu dazzles ...
These expert tips
will ensure a memorable holiday meal.
* Fourth
generation Italian olive oil producer, Giovanni Colavita, says that
the superior flavor, aroma and nutrients in extra virgin olive oil
make it the optimal choice for dipping and for seasoning rubs. It's
also ideal for low to medium heat cooking.
* For
perfect beef roasts, always use a thermometer to check the internal
temperature and don't skimp on standing time! During standing, the
temperature rises and the juices redistribute, resulting in easier
carving and juicy beef.
* To get
the most enjoyment, serve white wines at 50° to 55°F -
colder temperatures minimize the flavors and aromas. Red wines are
best at 65° to 68°F. Plan four to five glasses of wine from
a standard 750 mL bottle, and if there is any left over, refrigerate
the bottle (corked) three to five days.
For more tips,
techniques and recipes, visit www.BeefItsWhatsForDinner.com,
www.Colavita.com and www.SutterHome.com.
Pistachio-Crusted
Beef Rib Roast With Holiday Wine Sauce
Total preparation
and cooking time: 2-3/4 to 3-1/2 hours
1 beef rib roast
(2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Seasoning:
1/2 cup unsalted
shelled pistachios, finely chopped
1/4 cup coarsely
crushed coriander seeds
2 tablespoons
finely chopped fresh thyme
2 tablespoons
Colavita Extra Virgin Olive Oil
1 teaspoon coarse
grind black pepper
Holiday Wine Sauce:
2 tablespoons
Colavita Extra Virgin Olive Oil
4 ounces cremini
or button mushrooms, sliced
1/4 cup finely
chopped shallots
1 cup
ready-to-serve beef broth, divided
1 cup Sutter Home
Cabernet Sauvignon
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 teaspoon fresh
thyme leaves
Salt
1. Heat
oven to 350°F. Combine seasoning ingredients; press evenly onto
all surfaces of beef roast.
2. Place
roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting
in fat or touching bone. Do not add water or cover. Roast in
350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3
hours for medium doneness.
3. Remove
roast when meat thermometer registers 135°F for medium rare;
150°F for medium. Transfer roast to carving board; tent loosely
with aluminum foil. Let stand 15 to 20 minutes. (Temperature will
continue to rise about 10°F to reach 145°F for medium rare;
160°F for medium.)
4.
Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large
nonstick skillet over medium heat until hot. Add mushrooms and
shallots; cook and stir 6 to 9 minutes or until mushrooms are tender
and browned. Remove from skillet; keep warm. Add 3/4 cup broth and
wine to skillet; cook and stir over medium heat 12 to 16 minutes or
until reduced to 1 cup. Combine remaining 1/4 cup broth and
cornstarch in small bowl. Whisk cornstarch mixture and pepper into
wine mixture; bring to a boil. Cook 1 minute or until sauce thickens,
stirring occasionally. Remove from heat; add thyme and mushroom
mixture. Season with salt, as desired.
5. Carve
roast into slices; season with salt, as desired. Serve with Holiday
Wine Sauce.
Makes 8 to 10 servings.
Wine Pairing:
Sutter Home Cabernet Sauvignon, with its toasty oak undertones, is
just the complement to the rich, bold flavor of beef.
Roasted Green Bean Casserole
Total preparation
and cooking time: 1 to 1-1/4 hours
2 pounds fresh
green beans, trimmed
2 tablespoons plus
2 teaspoons Colavita Extra Virgin Olive Oil, divided
1 large sweet
onion, thinly sliced
1-1/2 cups boiling water
1/2 cup sun-dried
tomatoes, not packed in oil
1 container (about
5 ounces) garlic and herb cheese spread
2 tablespoons milk
1/2 cup coarse,
fresh Italian bread crumbs
1. Heat
oven to 350°F. Toss beans with 1 tablespoon olive oil in 13 x
9-inch baking dish. Roast in 350°F oven 30 to 35 minutes or
until crisp-tender, stirring once.
2.
Meanwhile heat 1 tablespoon olive oil in large nonstick skillet over
medium-low heat until hot. Add onion; cook 18 to 21 minutes or until
very tender and golden, stirring often. Pour boiling water over
sun-dried tomatoes in small bowl; let stand 15 minutes or until
tomatoes are softened. Drain well. Finely chop tomatoes; set aside.
3. Combine
cheese spread and milk in small bowl; set aside. Toss bread crumbs
with remaining 2 teaspoons olive oil; set aside.
4. Remove
beans from oven. Increase oven temperature to 400°F. Add cheese
mixture and tomatoes to beans; stir until beans are evenly coated.
Top with onions; sprinkle with bread crumbs.
5. Bake in
400°F oven 15 to 20 minutes or until beans are tender and bread
crumbs begin to brown.
Makes 8 to 10 servings.
 Poached
Pears With Chocolate Sauce and Red Wine
Total preparation
and cooking time: 1-1/4 to
1-1/2 hours
Chilling time: 1
to 2 hours
6 Bosc or Anjou
pears, peeled, stems intact
1 bottle (750
milliliters) Sutter Home Zinfandel
1/2 cup sugar
2 tablespoons
fresh lemon juice
2 cinnamon sticks
1/4 cup semisweet
chocolate pieces
Lemon peel strips
or chopped walnuts (optional)
1. Cut
small slice from bottom of each pear. Combine wine, sugar, lemon
juice and cinnamon sticks in large saucepan; bring to a boil. Reduce
heat to medium-low; add pears. (Pears do not need to be upright.)
Simmer, covered, 35 to 45 minutes or until fork-tender, turning pears
occasionally so they evenly absorb wine color.
2. Remove
pears to platter with slotted spoon, standing them upright.
Refrigerate, covered, 1 to 2 hours or until cold. Reserve wine
mixture in saucepan.
3.
Meanwhile remove and discard cinnamon sticks from wine mixture; bring
to a boil. Cook until reduced to about 3/4 cup and mixture coats back
of spoon.
4. Combine
chocolate and 3 tablespoons hot wine sauce in small bowl, stirring
until chocolate is melted.
5. Evenly
divide remaining wine sauce among 6 serving plates. Place 1 pear
upright on each plate; drizzle with 2 teaspoons chocolate-wine sauce.
Garnish with lemon peel or walnuts, if desired.
Makes 6 servings.
Wine Pairing:
Sutter Home Moscato is a sweet wine, making it a perfect pairing for desserts.
 Beef
Skewers With Garlicky White Bean Dip
Total preparation
and cooking time: 25 to 30 minutes
1 pound boneless
beef top sirloin steak, cut 1 inch thick
1 teaspoon
garlic-pepper seasoning
1/4 teaspoon
smoked paprika
Garlicky White
Bean Dip:
1 can (15-1/2
ounces) great Northern or cannellini beans, rinsed, drained
2 tablespoons water
1 tablespoon
sherry or balsamic vinegar
1 tablespoon plus
2 teaspoons Colavita Extra Virgin Olive Oil, divided
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon
smoked paprika
1. To
prepare Garlicky White Bean Dip, place beans, water, vinegar, 1
tablespoon olive oil, garlic and salt in food processor or blender
container. Cover; process until smooth. Spoon 1/2 of bean dip into
clear serving bowl; sprinkle with 1/4 teaspoon paprika and drizzle
with 1 teaspoon olive oil. Top with remaining bean dip, 1/4 teaspoon
paprika and 1 teaspoon olive oil. Cover; set aside.
2. Soak
sixteen 6-inch bamboo skewers in water 10 minutes; drain. Meanwhile
cut beef steak crosswise into 1/4-inch thick strips. Thread beef,
weaving back and forth, onto each skewer. Combine garlic-pepper
seasoning and 1/4 teaspoon paprika; sprinkle evenly over beef.
3. Place
skewers on rack in broiler pan so surface of beef is 2 to 3 inches
from heat. Broil about 4 to 5 minutes for medium rare to medium
doneness, turning once. Serve with Garlicky White Bean Dip.
Makes 16 appetizer servings.
Wine Pairing:
Sutter Home Merlot, sleek and smooth, stands up to hearty appetizers,
without overwhelming.
SOURCE: Colavita /
Sutter Home / The Beef Checkoffbiscuits. Gradually stir 1/4 cup
all-purpose flour into ingredients in step 2. Bake 25 to 30 minutes.
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