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Kosher-Salt Encrusted Prime Rib
Matzoh Ball Soup
Holiday Sweets
Recipes

Kosher-Salt Encrusted Prime Rib

4 to 5 pound prime rib roast - boneless
4 cups all-purpose flour
4 cups coarse kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1 1/2 cup chopped fresh herbs ( 1/2 parsley, 1/2 thyme, 1/2 sage)
3 tablespoons olive oil
3 garlic cloves chopped

Place flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites, oil and water and add to the dry ingredients along with appx half of the chopped herbs and garlic. Combine with both hands until you've worked up a sweat or worked out your aggressions, whichever comes first. Transfer to floured surface and roll out to 1/2 inch thickness in a rectangle large enough to wrap around the roast. Spread remaining herbs in the center of the dough and press down.

Set a large skillet on the stove at medium-high heat. Brush the Prime Rib with olive oil and sear on all sides until browned, approximately 8 minutes (2 to 3 min per side). Rest the meat until cool to the touch so as not to melt the salt encrusted dough. Preheat oven to 400 degrees.

Place the Prime Rib in the center of the dough wrapping the rib entirely on all sides. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight. At each end, form a seal and cut away any excess of the remaining dough.

Transfer to a pan and roast in the oven until an internal temperature of 135F degrees is reached. Approximately 1 hour 20 minutes. Remove and allow to rest for twenty minutes. Break the salt crust open and peel away to remove the meat. Slice and serve immediately. The salt crust may be served alongside as a condiment.

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Matzoh Ball Soup

3 eggs, separated 3 Tbsp. olive oil 2 Tbsp. seltzer water 1 and 1/2 cups matzoh meal
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme leaves
1 scallion, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
9 cups canned chicken stock
2 cloves garlic, cut and pressed
1 carrot, peeled and shredded
2 stalks celery, thinly sliced
1 large onion, studded with three cloves
1 bay leaf

In a blender, combine egg yolks, olive oil, and seltzer water. In a separate bowl, beat the egg whites until stiff. Slowly pour in egg yolk mixture. Add the matzoh meal, dill, parsley, thyme, scallion, salt, and pepper. Refrigerate mixture for 45 minutes or longer if time allows. Meanwhile, in a large saucepan, combine chicken stock, garlic, carrot, celery, onion with cloves, and bay leaf, then bring to a rapid boil. Reduce heat; cover and simmer.

Wet your hands with a bit of oil or water and form small balls out of the matzoh mixture. (Do not make them too large, since they expand greatly in cooking.) If the mixture seems too wet, add more matzoh meal. Gently lower balls into the simmering stock. Cover and simmer once again, this time for 30–45 minutes. Do not uncover the pot while cooking. Remove bay leaf and clove-studded onion, and serve hot. Yield: 6 servings.
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Holiday Sweets

Shortbread Lemon Bars

1 & 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter or margarine

FILLING:
4 eggs
2 cups sugar
1/4 cup all-purpose flour
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder

TOPPING:
2 cups (16 oz.) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

In a food processor, combine flour, confectioner's sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 9X13 inch pan. Bake 350 degrees for 12-14 minutes or until set and edges are lightly browned. In a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. In a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until set. Cool on wire rack. Refrigerate overnight. Cut before serving. Makes 3 dozen.

Peppermint Sugar Cookies
I came up with the idea of putting crushed candy canes into sugar cookies a few years ago. I liked them and so did alot of other people, so I am sharing this recipe.

1 cup powdered sugar
2 cups butter
1 & 1/2 teaspoon vanilla
1 & 1/2 teaspoon salt
4 & 1/2 cups flour
1 cup sugar
2 eggs
1 & 1/2 teaspoon soda
1 & 1/2 teaspoon cream of tartar
6 candy canes, crushed

Mix all ingredients well, then roll into 2 inch balls and place on greased cookie sheet. Press flat with bottom or a glass dipped in sugar. Bake at 375 degrees for 12 minutes.

Coconut Drops

Ingredients:
2 cups flaked coconut
1 Tablespoon butter, softened
1 Tablespoon milk
2 cups milk chocolate chips
1 cup semisweet chocolate chips

Preparation:
In a small bowl, combine coconut, butter and milk. You may need to add more milk, if necessary, so mixture holds together, depending on the moisture content of the coconut. Form into 1 inch balls and place on waxed paper.

Melt chocolate chips in microwave on medium power, stirring every minute. Let cool slightly. Dip coconut balls in chocolate, and place on waxed paper. Refrigerate to harden chocolate. Store in refrigerator in tightly covered container. Makes 24 candies.

Snack Mix

In a large bowl, mix together:
5-6 cups Chex or Crispix cereal
2 cups thin pretzels
1 & 1/2 cups dry roasted peanuts

Cook the following until soft crack:
1 & 1/3 cups sugar
1 cup margarine
1/2 cup light corn syrup
Add: 1 teaspoon vanilla

Pour over the cereal mixture and mix well. Pour onto well greased cookie sheet. Let cool completely and break apart. Greasing your pans and spoons will keep the syrup coating from sticking.

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