558 N. Main St., Prineville, OR 97754 | (541) 447-6205
Sweet potato-acorn squash gratin
The holidays are the perfect time to reconnect and mingle with family and friends. However, the stress of hosting holiday get-togethers can sometimes be discouraging. This year, avoid a festivity fiasco by keeping in mind the following five preparation tips:
Turn kitchen chatters into hostess helpers: The day before your party, dig out all of the serving dishes you plan to use. After cleaning off the dusty ones, write the name of each menu item on a piece of self-stick paper, and place it on the appropriate dish. That way, when your kitchen visitors ask to help, you can simply point them to the pre-selected serving pieces that need to be filled.
Be your own barista: Add a creative and interactive activity to your party with a hot beverage bar; apple cider, cocoa and coffee can all be given a holiday twist by guests. Simply go to your local grocery store or specialty food shop for a selection of colored sugars, flavored sauces, marshmallows, whipped cream, and cinnamon and peppermint sticks for your guests to add to their drinks. Not only is this a yummy addition to any holiday party, but it will keep your guests entertained while you're putting the last touches on your holiday dessert.
Let the food be the star: Almost everyone likes the warm, sweet smells of the holiday season, but avoid the urge to stock up on and burn scented holiday candles that can overpower a room. Instead, reach for the scentless candles in festive holiday colors and allow the aroma of your food and beverages to set the mood.
Give the gift of leftovers: Everyone likes to share their leftovers but no one likes to rush around looking for matching bowls and lids when it's time for guests to go home. Make this process easier by using inexpensive wax-lined paper cartons (bought at craft stores). This will allow guests to transport food home without the hassle of returning your expensive storage containers – something everyone will appreciate. If you have extra time before the party starts, customize containers by adding each guest's name and the date of your party.
‘Tis the season for drips, dribbles and spills: Stains left by gravy, red wine and cranberry sauce are some of the toughest to remove, and they are all, unfortunately, par for the course at holiday gatherings. Luckily, hosts and hostesses can turn to an expert this holiday season for stain advice: The Clorox Holiday Stain Hotline (877) STAIN-411, hosted by stain scientist Mary Gagliardi (a.k.a. "Dr. Laundry"), will be available 24/7 throughout the season. Callers simply dial up the hotline, choose from a selection of the season's toughest stain dilemmas, and are guided through the proper course of treatment. Now, you can also celebrate those inevitable messy moments at www.bleachitaway.com a new community that invites visitors to share their own stories and commiserate with other moment survivors, while receiving real-time advice and solutions from Clorox's panel of cleaning and laundry experts. Everyone who shares a story has a chance to win $25,000.
Holiday Red Wine Roast
Marinade
Ingredients:
12 ounces red wine
1/4 cup light brown sugar
8 to 10 cloves garlic, smashed or rough chopped
2 medium red onions, peeled and cut into thick slices
1/4 cup olive or vegetable oil
Roast
Ingredients:
1 tablespoon all-purpose flour
Oven bag
1 Rancher's Reserve® 3 Bone Prime Rib Roast (6 to 7 pounds)
Kosher salt and fresh ground black pepper for seasoning
6 to 8 long sprigs fresh rosemary
Directions:
Marinade: Mix together red wine, sugar, garlic, onions and oil with a whisk; stir well to dissolve sugar. Pour over top of roast, cover and store chilled for a minimum of 12 hours and up to 36.
Remove roast from refrigerator 1 to 2 hours before roasting, allowing it to come to room temperature.
Preheat oven to 375°F. Put 1 tablespoon flour into oven bag, shake, then place bag into large roasting pan.
Remove roast and onions from marinade. Season roast with salt and pepper; lay rosemary sprigs across top of roast, and tie on with butcher's twine.
Put onions in middle of roasting bag and place beef onto onions. Insert an instant read thermometer into meat.
Seal bag and put roast into the oven. Roast for 1 hour 45 minutes, or until beef reaches an internal temperature of 135°F, which is medium rare; if you want well done, leave until desired temperature is reached.
Remove from oven and allow to rest 15 to 20 minutes before carving. Carve slices across grain of meat, and serve with roasted onions.
Sweet Potato-Acorn Squash Gratin
Ingredients:
4 tablespoons unsalted butter, divided
1 cup onion, medium dice
2 tablespoons garlic, minced
2 cups heavy whipping cream
4 sweet potatoes cut into 3/4-inch slices
1 cup acorn squash, peeled and diced into 1-inch cubes
2 sprigs fresh thyme
Kosher salt and pepper
1/4 cup Asiago cheese, grated
1/2 cup seasoned breadcrumbs
Directions:
Heat large heavy bottom pan over medium heat. Add 2 tablespoons butter. Add onion and garlic, cooking until golden brown.
Add cream, potatoes, squash, thyme, salt and pepper. Bring to boil, reduce heat to low simmer. Cook until potatoes and squash are tender when poked with a skewer or knife, approximately 20 to 25 minutes.
Assembly: Butter a 13 x 8-inch casserole with 2 tablespoons butter. Add cooked potato-squash mixture, then drizzle with reserved cream. Finish by topping with Asiago and breadcrumbs, cover with aluminum foil.
Heat oven to 385°F. Bake for 25 to 35 minutes until heated thoroughly. Remove foil and finish baking for 10 minutes, until top is golden brown.
Remove from oven, garnish with fresh herb sprigs, and serve.
Note: If preparing in advance, strain potato-squash mixture from cream, cooling cream and potato-squash mixture separately. Reserve chilled until ready to assemble.
