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Holiday Food for Thought

 

Beef

Beef Rib Roast with Horseradish Sauce

Bring a new holiday tradition to your dinner table while supporting Illinois beef farmers – chances are, the horseradish is Illinois-grown, too!

Click here to download a printable recipe card

Ingredients:

• 1 beef Ribeye Roast Bone-In (2-4 ribs), small end, chine (back) bone removed (6-8 lbs)
• Salt

Seasoning:

• 2 Tbsp. coarsely ground peppercorns
• 1 Tbsp. minced garlic
• 2 tsp. vegetable oil

Horseradish Sauce:

• 1/2 cup whipping cream
• 3 Tbsp. finely chopped fresh fennel bulb
• 3 Tbsp. finely grated fresh horseradish
• 1 tsp. finely chopped fresh fennel fronds
• 1/8 tsp. salt

Directions:

1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Cook's Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.

2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
3. Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds, and salt; mix well. Cover and refrigerate until ready to serve.

Cook's Tip:

• Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.
• Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.
• Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.

4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt, as desired. Serve with horseradish sauce.

Source: beefitswhatsfordinner.com

Tips for Preparing Beef

• Beef provides 10 essential nutrients including protein, iron, choline, Vitamin B6, Vitamin B12, phosphorus, zinc, niacin, riboflavin, and selenium.
• One serving of beef is 3 ounces, or roughly the size of a deck of cards.
• The safe minimum cooking temperature for beef, as recommended by the United States Department of Agriculture, is and internal temperature of 145°F with a three-minute rest time. Ground beef should always be cooked to a minimum temperature of 160°F.

Source: United States Department of Agriculture

Storing the Leftovers

• Most sealed, raw beef products can be safely kept in the refrigerator for 3-5 days after purchase. Raw ground beef that is sealed tightly can be kept in the refrigerator for 1-2 days after purchase.
• Cooked beef products can be safely stored in the refrigerator for 3-4 days after preparation.
• Raw and cooked beef freezes well. Beef products can be frozen in their original packaging but should be transferred to airtight packaging to preserve quality. Raw beef generally keeps well in the freezer for up to 12 months. Raw ground beef keeps well in the freezer for up to 3 months. Frozen cooked beef should be used within 3 months.
• Always thaw meat in the refrigerator, microwave, or immersed in cold water.

Source: United States Department of Agriculture

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Pork

Holiday Ham Tips

Ham typically refers to meat from the hind leg that has been either wet-cured or dry-cured and often is smoked.

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes – whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

Most hams are fully cooked, as noted on the label. Cooked hams can be served cold or after warming in the oven. Uncooked hams should be heated to an internal temperature of 145° F, followed by a 3-minute rest time.

How Much to Prepare:

When serving a bone-in ham, plan on two to three servings per pound. Arrange the ham slices, separate from the bone, on a serving platter.

How to Cook a Ham:

Popular methods for cooking ham include roasting, slow-cooking, and grilling. The simplest way to cook your ham is in the oven. If your ham is fully cooked, it should take about 10 minutes per pound in a 350°F oven. If your ham is partially cooked, plan on 20 minutes per pound when baking at 350°F.

To keep your ham moist and juicy when cooking, place the ham cut-side down inside a foil tent.

Don’t Forget the Leftovers:

Leftover ham is a delicious way to add instant flavor to lots of standby dishes. Be sure to refrigerate or freeze leftovers immediately after finishing your meal. Leftover prepared ham can be refrigerated for 4-5 days or frozen for 1-2 months.

Sweet Southern Slow Cooker Ham

Try this slow cooker twist on a classic holiday feature.

Click here to download a printable recipe card

Ingredients:

• 1 bone-in fully cooked ham (about 5 1/2 pounds)
• 1 cup apple cider
• 1/2 cup dark brown sugar
• 1/3 cup bourbon (Kentucky)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 4 sprigs fresh thyme

Directions:

1. Place the ham in a large slow cooker. In a medium bowl, whisk the cider with the brown sugar, bourbon, honey, and mustard. Slowly pour mixture over the ham. Scatter the thyme sprigs in the slow cooker.
2. Cook on LOW for 8 hours (or HIGH for 4 hours), or until very tender. Remove ham to rest on a cutting board. Pass the remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer for 10 minutes or until slightly reduced. Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arranging on a platter. Serve warm or room temperature.

Source: pork.org

Tips for Preparing Pork

• Many cuts of pork are as lean or leaner than chicken. Six cuts of pork meet the USDA guidelines for ‘lean,’ with less than 10 grams of fat per serving.
• Pork provides 9 key nutrients and is naturally low in sodium.
• One serving of pork is 3 ounces, or roughly the size of a deck of cards.
• Cook chops, roasts, loins, and tenderloin to an internal temperature of 145°F, followed by a three-minute rest. Ground pork should always be cooked to 160°F, according to the USDA.

Source: United States Department of Agriculture, National Pork Board

Storing the Leftovers

• Sealed, pre-packed raw pork products can be kept in the refrigerator for 2-4 days after purchase. Sealed ground pork can be kept in the refrigerator for up to 2 days.
• Cooked leftovers should be refrigerated within 1-2 hours of serving. Cooked pork can be refrigerated for 4-5 days.
• Pork freezes well if wrapped and sealed well (be sure to use air-tight packaging). Repackage meat into airtight storage containers or bags before freezing. Uncooked chops, roasts, and loins generally keep well in the freezer for up to 6 months. Uncooked ground pork keeps well in the freezer for about 3 months.
• Always thaw meat in the refrigerator, microwave, or immersed in cold water.

Source: United States Department of Agriculture, National Pork Board

Turkey

Classic Oven Roasted Turkey with Herbs

The quintessential feature of the holiday dinner table, you can’t go wrong with a well-prepared turkey to impress your holiday guests.

Click here to download a printable recipe card

Ingredients:

• 1 (12 to 14 lb.) whole turkey fresh or frozen, thawed
• 1 large onion, quartered
• 1 lemon quartered
• 3 whole bay leaves
• 2 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. black pepper
• 2 sprigs rosemary
• 2 sprigs sage
• 2 sprigs thyme
• 2 cloves garlic, crushed

Herb Butter Rub:

• 8 Tbsp. butter (one stick), room temperature
• 2 cloves garlic, minced
• 2 Tbsp. fresh sage, minced
• 2 Tbsp. fresh thyme, minced
• 1 Tbsp. fresh rosemary, minced
• Salt and pepper, to taste

Directions:

1. Remove turkey from the fridge and let stand at room temperature for at least 30 minutes before baking.
2. Remove the neck and giblets from the turkey.
3. Preheat oven to 450°F.
4. In a small bowl, mix together salt, black pepper, and garlic powder. Sprinkle on the inside cavity of the turkey to season.
5. Place the quartered onion, lemon, bay leaves, sage, rosemary, thyme, and garlic into the turkey.
6. Bring the legs together and tie together with string.
7. Tuck the tips of the wings under the turkey.
8. In a small food processor, mix together butter, garlic, sage, thyme, and rosemary until well blended.
9. Generously season the outside of the entire turkey with salt and pepper.
10. Use your fingers to rub the butter mixture evenly over the turkey until it is well coated.
11. Place the turkey in a roasting pan with about 1 cup of water in the bottom.
12. Bake for 30 minutes until the skin is golden, then reduce the temperature to 350°F and cook for an additional 2 1/2 hours. Total cooking time will vary based on the size of your turkey, but count on about 15 minutes per pound.
13. Remove turkey from the oven and tent with foil for 20 minutes before slicing to serve.

Source: National Turkey Federation; Erin Sellin, Dinners, Dishes, & Desserts

Tips for Preparing Turkey

• Plan for one pound of turkey per person.
• No matter whether cooking a whole turkey or just a turkey breast, turkey should reach an internal temperature of at least 165°F. Allow the turkey to rest for 20 minutes before carving.

Source: United States Department of Agriculture

Storing the Leftovers

• Sealed, pre-packed raw turkey products can be kept in the refrigerator for 2-4 days after purchase.
• Cooked leftovers should be refrigerated within 1-2 hours of serving. Cooked turkey can be refrigerated for 3-4 days.
• Turkey freezes well if wrapped and sealed well (be sure to use air-tight packaging). Repackage meat into airtight storage containers or bags before freezing. For best quality, use frozen uncooked turkey within one year and frozen cooked turkey within 2-6 months.
• Always thaw meat in the refrigerator, microwave, or immersed in cold water.

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Other Holiday Staples

The Perfect Mashed Potato

Use real milk and butter to achieve the creamy texture in these golden mashed potatoes.

Ingredients:

• 2 lbs. potatoes, peeled and quartered (about 5 cups) – for best results, consider using gold potatoes
• ¾ cup warm milk (whole, 2%, or 1%)
• 2 Tbsp. butter
• ½ tsp. salt
• ¼ tsp. pepper

Directions:

1. Place potatoes in large pot and add enough cold water to cover the potatoes (at least 1 inch above potatoes). Heat over medium-high heat until, bringing water to a boil. Reduce heat to low and simmer for 15 to 20 minutes, or until potatoes are tender when pierced with fork.
2. Remove from heat. Drain water from potatoes and return cooked potatoes to pot or large mixing bowl.
3. With potato masher or hand mixer, mash cooked potatoes with warm milk, butter, salt, and pepper. Beat with hand mixer or wooden spoon until potatoes are smooth and creamy.
4. Garnish mashed potatoes with shredded cheese, freshly chopped parsley, or other mix-ins before serving, if desired.

 

Classic Pumpkin Pie

Did you know Illinois grows more pumpkins than any other state? If buying canned pumpkin to make this classic holiday dessert, it likely originates from the Morton, IL area!

Click here to download a printable recipe card 

Ingredients:

• 3/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch pie shell
• Whipped cream, for serving (optional, but highly recommended!)

Directions:

1. Mix sugar, cinnamon, salt, ginger, and cloves in small bowl.
2. In a separate large bowl, beat eggs. Add pumpkin and sugar-spice mixture and stir until blended. Gradually stir in evaporated milk.
3. Pour filling into pie shell.
4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream before serving.