With just days before Christmas, we are still able to get your Gift Boxes in the Priority Post and email you your desired Gift certificates.  What could be easier than just ordering on my website at www.janebutelcooking .com.  All are on special discounts and we'd love to help you out!

With so much to do, we can certainly save you a bunch of time.  For the Boxes, just order on my website, and to order a Gift Certificate, please call us at 505-243-2622 or email at info@janebutelcooking.com.

I don't know about you, but I love traditions.  For Christmas dinner, I have always liked to do a Dickensonian dinner featuring Roast Prime Rib with Yorkshire Pudding or Popovers.  The Pudding is created when you bake the batter in the drippings in the roasting pan.  For Popovers, you use the same batter recipe and bake them in  a Popover Tin or lacking that, you can use  ovenproof coffee cups.

The best vegetable side dish to accompany the Prime Rib  is Gingered Carrots, which I have served with this dinner for many years.   You can pre-prep the carrots and generously butter the cups  and get the batter ingredients set our for quickly whipping together.    For dessert, we always had the British favorite, Date Pudding with whipped cream.  /the pudding can by made a few says ahead.

I'll share my favorite Christmas breakfast recipe with you next week, which I make every other year and freeze the second one I make for the coming year.

All of our Cooking Classes are on  a 10% off special until December 24 and are  good for one year. During the year,  the "giftee" can use it for any class they wish--day, weekend or week long.    Or, a private class can be ordered, which is $500.00 for 4 persons and  a menu of choice can be chosen.  (With the 10% off for classes until December 24, the cost is  reduced to $450.)

Here are the three recipes--

STANDING PRIME RIB

The key to great prime rib roasting is to buy the best aged beef roast you can find. Then simple seasoning and a good hot oven to start the roasting are key.

Yield: 4 to 6 servings (allow 2 servings per rib bone)

2 to 3 rib roast of beef

2 teaspoons coarse salt

Several generous grinds of black pepper1.  Preheat the oven to 425 F. Place the roast, which should be at room temperature on a rack in an open roaster. Season all sides of the roast, patting the seasonings in firmly.

When the oven is preheated, place the roast in the oven, allowing approximately 20 minutes per pound for medium rare. Roast until the internal temperature is 140 F for rare, 150 F for medium rare, 160 F for meium and 170 F for well done.     

After 20 minutes, turn the heat down to 325 F for the rest of the roasting period. Begin testing for doneness after 1 hour. Allow roast to set for at least 20 minutes before carving for the juices to settle in.

YORKSHIRE PUDDING (POPOVERS)

This is the very best, fool proof recipe I know and just the perfect accompaniment to roast beef—especially roasted prime rib. I like to use a spoonful of the drippings from the bottom of the roasting pan in the bottom of each tin or baking dish. The time for baking them is just perfect as the roast takes time to set the juices. 

Yield: 8 medium sized popovers 

1 to 2 teaspoons butter for generously buttering the tins or cups

1 cup sifted flour

1 cup milk

1 Tablespoon butter, melted

½ teaspoon salt

2 eggs 

1. Preheat the oven to 425 F. Generously grease the popover tins or cups and place a spoonful of roast beef drippings in each tin or cup. (IF using earthenware or glass cups, preheat them in the hot oven before buttering.)
2. Using a wire whisk, beat together the flour, milk, butter and salt. When just smooth, beat in the eggs one at a time, beating until just smooth—do not overbeat.
3. Ladle batter into the tins or cups and place in the preheated oven. Bake for 30 minutes without peeking, then reduce the heat to 350F and continue baking for 5 to 10 minutes or until the popovers are firm, puffy and well browned. Serve immediately.

GINGERED CARROTS.

This is one of my very favorite carrot recipes-they are really good with beef dishes. However, carrots complement most any entrée.

Yield: 6 to 8 servings

Cooking Time: 12 to 15 minutes

1 pound carrots, scraped

2 Tablespoons unsalted butter

2 Tablespoons honey

4 Tablespoons candied ginger or to taste, chopped into ¼ inch pieces

2 Tablespoons fresh Italian parsley, chopped

1. Place about 1 inch of water in a 3 quart saucepan and bring to a boil. Meanwhile cut carrots into 3 inch lengths and then cut each length into half and then into about 6 thin wedges each.
2.  Place carrots into boiling water, and cover. Cook until fork tender and remove from heat. Drain almost all of the cooking liquid, reserving for stocks or soups. Add butter, honey and ginger, stir. Taste and adjust seasonings, then stir in the parsley.