Holiday Recipes to Warm Hearts and Fill Souls
By Dawn Wasowicz, owner, Rafter Eleven
The Kitchen is the heart of the home, and Christmas is the reason we celebrate the season with food, family and friends. As we jump into the holidays, may we find many opportunities to share our blessings with others.
Giving what you love is something we do incredibly well at Rafter Eleven! Personalize your gifts this year by wrapping up your family recipes and our gourmet ingredients in a beautiful basket. We’re here to help! It’s not too late to plan or give an incredible holiday meal this year!
And to make that meal or gift extra special, come into Rafter Eleven and we’ll help you pair the perfect wine.
The Perfect Prime Rib
Bone-in prime rib
Rub: 2 tsp garlic sea salt
1 tsp smoked black pepper
Crushed, fresh garlic
(Combine rub ingredients and rub all over your prime rib).
Next, marinate the rib for 24 hours in:
½ C Rafter Eleven Wild Rosemary Olive Oil
½ C Rafter Eleven Espresso Balsamic Vinegar
1 C Rafter Eleven Red Wine Blend
½ C soy sauce
Drain liquid and save for a savory a jus for your dinner.
Cook the rib at 250 degrees for 20 minutes per pound.
Pull the rib out, let it rest in tented foil for 30 minutes, and turn your oven up to 525 degrees.
Put the rib back in for 15 to 30 minutes to sear the outside to perfection!
(While the rib is resting, you can finish and plate all your other dishes.)
Merry Mushroom Medley
6 C fresh, cleaned mushrooms
In a saucepan, sauté for 20 minutes:
4 T butter
½ C Rafter Eleven Wild Mushroom Sage Olive Oil
1/4C Rafter Eleven Balsamic Vinegar
Turn stovetop to low and cook until most of liquid is absorbed by the mushrooms.
Palate-Pleasing Purple Potatoes
Boil 8 C of purple fingerling potatoes.
When tender, drain and add:
2 T butter
2/3 C Rafter Eleven Wild Mushroom Olive Oil
Onion sea salt
¾ C sautéed white onion
2 T crushed garlic
Combine all ingredients until well mashed … YUM!
Comforting Creamed Corn
In a slow cooker add:
2 bags frozen corn
6 oz. cream cheese
1 cube of butter
½ C Wild Mushroom Sage Olive Oil
2 tsp garlic sea salt
3 tsp fresh thyme
Cook on Low up to 3 hours. Double YUM!!
Cheerful Cranberry Chutney
In a blender add the following ingredients:
1 small bag of cranberries
1 C walnuts
1 T Blood Orange Olive Oil
2 T Pineapple Balsamic Vinegar
½ C of honey.
Blend all ingredients. Chill for 2 hours to overnight.
Best Fudge you will ever make!
Set aside 1 cube of butter and 1 C chocolate chips
In large saucepan combine:
1 C sugar
4oz of Carnation canned milk
Bring to a simmer and stir for 6 minutes.
Pour hot mixture over butter and chocolate chips
Beat with a mixer for 6 minutes and add:
1 tsp Blackberry Ginger Balsamic Vinegar
1 tsp Vanilla Balsamic Vinegar
1 tsp almond extract
Pour this sumptuous mixture into a pre-buttered glass pan and cool. Freeze until day of serving.
Plate with Rafter Eleven’s Butterscotch-Scotch Sauce and Serve!