It’s that time of year. Temperatures drop, the days are short, you may even get a white blanket of glittering snow depending where you live, and family and friends get together for what seems like a never ending round of holiday parties. Whether you don’t want to show up empty handed to a friend’s dinner or you’re the host, this magical season can get stressful – your aunt is on a new exercise regime, your son has gone vegetarian and your best friend has cut out yellow foods. We’re hear to help. Greet your guests with a glass of Tropical Sangria or Blood Orange Mimosa to begin the evening on a good note and keep it there with a delicious meal of Cranberry Poached Pears and Rosemary Roast. Or bring a batch of Stained Glass Cookies and a bottle of your preferred Miami Cocktail Co cocktail as a hostess gift. Either way, you’re conquering the holiday season!
Rosemary-Salted Standing Rib Roast
- 1 4-rib standing beef rib roast (9-10 lbs), bones Frenched by butcher
- 3 cloves garlic, thinly sliced
- Kosher salt
- 1 tbsp black peppercorns
- 3 sprigs rosemary, leave stripped (about 1/3 cup leaves)
- 2 bay leaves
- 3 tbsp extra-virgin olive oil
- Remove beef from refrigerator about 30 minutes before roasting.
- Set a roasting pan on the lowest oven rack, preheat oven to 425 degrees F.
- Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and push below surface.
- Grind 2 tbsp salt, peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with knife). Combine with the olive oil and rub all over the roast.
- Carefully place roast in hot roasting pan fat side up (bones on the bottom). Roast until a thermometer inserted at the thickest part registers 120 degrees F for medium rare, approximately 1 hour 50 minutes to 2 hours.
- Transfer roast to platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
- 8 small pears (i.e. Seckel or Forelle)
- 5 tbsp honey
- 3 tbsp sugar
- 1 strip orange zest
- 1 strip lemon zest
- 1 tsp fresh lemon juice
- 1 stick cinnamon
- 1 vanilla bean
- 1 bag fruit tea (tropical green or passion fruit)
- Place pears in saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover. Add honey, sugar, orange and lemon zest, lemon juice and cinnamon stick.
- Using tip of paring knife, scrape vanilla seeds out of pod and add to pan. Toss in pod and add tea bag. Bring to a boil over medium high heat, stirring until sugar has dissolved. Reduce heat and simmer until pears are tender when pierced with tip of knife, about 10 minutes.
- Add cranberries and return to simmer until they burst, about 3 minutes. Remove and discard tea bag.
- Transfer pears to large bowl and pour cranberries and syrup over them. Cover and refrigerate overnight or up to 3 days.
- Remove and discard citrus zest, cinnamon stick and vanilla bean. Serve pears arranged on a platter with cranberries and poaching liquid spooned over top. Enjoy!
Stained Glass Sugar Cookies
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 tsp vanilla extract
- Hard candies (i.e. Jolly Ranchers…)
- 2 sizes of same shape cookie cutter, large for the cookie, smaller to cut out the middle
- Preheat over to 375 degrees F.
- In a small bowl, stir together cloud, baking soda and baking powder.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
- Using a rolling pin, roll into large flat sheet of cookie dough. Use larger cookie cutter to cut out cookies, and the smaller one to remove the middle. Place on lined cookie sheet.
- Crush hard candies and fill inside the cookies.
- Bake 8 to 10 minutes until cookie is golden. The centers will be hot so remove carefully, let stand on cookie sheet to cool and firm before transferring to wire racks.
- Pack in a festive cookie container for your host to serve alongside the after-dinner Miami Cocktail Co drinks!