Great holiday recipes starring cocoa shots, rib roast, and cranberry stuffing
Rich chocolate-caramel hot cocoa shots
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Prep Time: 8 minutes
5 envelopes Rich Chocolate Flavor Nestlé® Hot Cocoa Mix
2 Tbsp caramel syrup or ice cream topping
3/4 tsp ground cinnamon
3 cups lowfat milk, heated to almost boiling
Place hot cocoa mix, caramel syrup, and cinnamon in large container. Stir in all but about 1/4 cup milk. With wire whisk, whip remaining milk until frothy.
Divide hot cocoa between six 4-ounce demitasse cups or very small coffee cups; spoon milk foam over each cup. Serve immediately.
Beef ribeye roast with herb shallot sauce
Cook Time: 2 hr. 30 min.
1 beef ribeye roast, small end (4 to 6 pounds)
2 Tbs chopped fresh thyme
2 Tbs garlic-pepper seasoning
2 Tbs minced shallot
2 tsp chopped fresh thyme
1 cup dry red wine
2 tsp country Dijon-style mustard
1 Tbs butter, softened salt and pepper
Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.
Carve roast into slices. Serve with sauce.
Festive cranberry stuffing
Prep Time: 10 minutes
Cook Time: 10 minutes
3/4 Swanson® Chicken Broth Ground Black Pepper
1 stalk of celery
1/2 cup cranberris
4 Pepperidge Farm® Herb Seasoned Stuffing
Stir the broth, pepper, celery, cranberries and onion in a 3-quart saucepan. Over medium-high heat, heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Add the stuffing and stir lightly to coat.