Standing Rib Roast with Madiera and Stilton Sauce

A standing rib roast is typically a Christmas dinner, but I really like to serve it as an Easter Dinner. A standing roast is great with roasted vegetables. The leftovers also make fantastic sandwiches. This recipe is amazing & worthy of a 5 star restaurant, but simple to make.

1 (5 to 7 pound) beef rib roast

1/2 cup vodka

3 tablespoons salt

1 tablespoon freshly ground black pepper

12 bay leaves
Madeira and Stilton Sauce:

8 shallots, finely minced

1 tablespoon butter

1 cup Madeira

2 cups beef stock

7 tablespoons unsalted butter, cold

4 ounces Stilton, crumbled

Fresh horseradish, for garnish
Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours.
Preheat the oven to 425 degrees F.
Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes.
Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter (add more butter if needed) with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate.
Carve the beef, serve the warm sauce with the beef, along with fresh horseradish.

Baked Ham

My mom sent this recipe for what she describes as a very tasty ham. She actually got the recipe from Miranda (Ashworth) Jones. Miranda's mom is Joni, who shared the amazing salsa recipe, the Ashworth's are a family of great cooks. This recipe would be good for an Easter Ham because you can make it ahead and eat it warmed or cold on a buffet. Anything you can make ahead is great for a holiday dinner, then you can spend more time with your family & less time in the kitchen.

Shank Ham Bone in
Place ham in large pot that has a cover.
Cover the ham with a mixture of 2 parts water to 1 part white vinegar.
Place cover on pot and simmer the ham for 3 hours.
After 3 hours drain the liquid and allow to cool enough to separate the ham from the bone. Clean off the fatty parts and section the meat into large chunks.
Place the meat chunks in a large baking pan at least 9X13 if not larger.
Make a mixture of 2 C. Brown Sugar & 4-5 T Dry mustard.
Sprinkle over the top of the ham and pat down.
Cover with foil
Bake at 325 degrees for 2 hrs.

Deviled Eggs with Shrimp & Bacon

Dyeing Easter Eggs can be really fun, but what are you going to do with all those hard boiled eggs. Last year on Easter, I made these deviled eggs before we went to Matt's Dad's house for dinner. Matt loved them so much I was worried there wouldn't be any to take with us! Adding the instant potatoes helps to cut the fat & calories but adds volume. Have fun dyeing your eggs!

8 hard-boiled large eggs, shelled

1/4 cup instant potato flakes

1/4 cup fat-free mayonnaise

1 tablespoon chopped fresh chives

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/2 cup cooked medium shrimp, peeled and chopped

2 tablespoons chopped fresh parsley

3 center-cut bacon slices, cooked and crumbled

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Hot Cross Buns

My friend Becki requested a Hot Cross Bun recipe,she told me that the bakery by her house only makes them once a year. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals,which maybe why Becki can't find them! Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.

1 envelope (1/4-ounce) dry yeast

3/4 cup sugar

1 1/2 cups warm milk

1 stick of butter, melted

1 egg

1/2 cup of raisins or craisins

1 teaspoon salt

1/2 teaspoon ground cardamom

3 1/2 cups bleached all-purpose flour

1 teaspoon vegetable oil

1 large egg, beaten

1 cup powdered sugar

3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.