TFF~Horseradish and Garlic Prime Rib

17 06 2009

Our 27th wedding anniversary was last Friday.  We had so much going on we couldn’t even think about having a special meal to commemorate the occasion.  We didn’t even have time to go out! LOL!  It’s not every year that school ends, your wedding anniversary drops by and your granddaughter graduates from high school.  Thankfully, that doesn’t all go on very often.   We had to put off our Friday night for another night, but you’ll never know the difference!


My offering for Tyler Florence Fridays this week is Tyler’s  Horseradish and Garlic Prime Rib!  This recipe hit a home run in our books.  The recipe was perfectly simple, easy to follow, to the point of  being true as I cut the recipe in half.  I used a 3# roast.  I didn’t adjust the rub at all.  I figured there wasn’t that much exterior surface difference between a 3 and 6 pound roast.  Since I used a smaller roasting pan, I used half as many vegetables in the pan, and that seemed just right.  I didn’t make the wild mushroom sauce.  Instead, I deglazed the pan (drippings were used for Tyler’s Yorkshire Popovers, but that’s another post!) with about a cup of cabernet, reduced that by half and added some really thick beef stock from my own stash.  That simmered with the vegetables while the popovers cooked, and everything was ready the moment the popovers were out of the oven.


Both of us agreed, this was a good solid recipe for Prime Rib.  We liked the crunch and nip of the horseradish and garlic.  I’d like to see how it is with kosher salt rather than sea salt.  That textural difference might be a bit more crunchy and a little less salty.   There are no complaints though.  The cooking time of 20 minutes per pound was right on for me.  Outstanding Tyler!  It was a great anniversary dinner, regardless of when we had it!

WW~Rum Savarin

17 06 2009

The final element of Menu 2 is a Rum Savarin.  Pardon me, what?  A Rum Savarin…  It’s a yeast-cake that’s soaked with a vanilla rum syrup then glazed with apricot glaze,  served with sliced strawberries, kiwi and Chantilly Cream.  This one is a bit time consuming.  I’m glad I didn’t try to get it to work in just an hour or so.  It needed time…time to rise, time to beat in the sugar, salt and butter, time to rise again, baking time, cooling time, soaking time…quite a bit of time.


I rather expected a close textured yeast cake.  This was stronger than I anticipated, but it was eggy, like popovers.  In fact, the savarin was quite comparable to popovers, especially looking at the outside.  I used a 6 cup super muffin-bundt pan and the bread mushroomed way over the tops because it was so light.  I had to cut the bottoms off level so the cakes could be plated.  I’ll use the pieces we cut off as a kind of trifle with sliced fruit.  The Savarin itself is made a couple of different ways.  Our book had us creating the dough with out fingers until it cleaned the bowl, then gathering it and throwing it back into the bowl…  I checked a few recipes and ran across one that suggested it benefitted from a healthy amount of beating with a dough hook.  I used my food processor…I don’t recommend that.  There was a little too much batter-dough and it got places it shouldn’t have.  Next time we don’t beat it quite as long and hard, and we use the mixer.  For a larger group, the batter-dough would do well in a bundt pan.

I was really pleased with the vanilla rum syrup.  I added the rum while the sugar and water were boiling so some of the intensity of the rum would mellow.  I added the vanilla after I turned the heat off.  I literally basted the inside of the cake after it was cut with the syrup.  And there was one other minor (oops) difference…I grabbed a jar of plum jam rather than apricot from my pantry.  That’s what I get for not labeling my jars!  Not that that was a bad thing…it was just different.  Rather than kirsch, I used Pama.  I had Pama.  I didn’t have kirsch.  Besides…I don’t much care for the taste of kirsch.


The Chantilly Cream was perfectly simple. I’m getting pretty good at knowing about how much cream to pour out for the two of us.  I’m getting to the point of being able to have fresh whipped cream in under 5 minutes from thought to plate.  This is so easy.  And so tasty.  Yes, it’s like Strawberry Shortcake…but so yummy!  I’d do this again…