Robyn's Recipes

Meal of the Week




WELCOME!

 

'Tis the season of family gatherings,
great meals, and love abounding!
If you've been a regular visitor at
Robyn's Recipes, then you know that
this is my favorite time of year!  It seems
that no matter what life brings, the good
can always overpower the not-so-good
things in our lives during this season.
My "adopted" daughter, Lisa, (well, ok,
she's actually my friend's daughter...
I just claim her to be mine, too!) went
to a homeless shelter during
Thanksgiving, and gave of herself,
helping to serve and to help in whatever
way she could.   I think that was so
selfless and such a giving gesture.
I've never done that, but there's no time
like the present to take time out to do
something different, something new,
to help make someone else's holidays a
little more happy and special --- a
women's shelter, a homeless shelter,
a hospital.
Even if it's just for a couple of hours...
May this be the most joyous season
of your life! -- Robyn

 

 

 

Entree

Beef Tenderloin

1 beef tenderloin roast (about 8-9 lbs.)
kosher salt
pepper
2 cans beer
2 tablespoons prepared mustard

Mix 2 cans of beer with 2 tablespoons of prepared
mustard.   Marinate the roast for 4-6 hours in
this mixture, turning a couple of times.
(The beer will be foamy and will turn the meat a
gray color, but will give it an excellent taste!)
Remove meat from marinade to a baking
dish.  Rub the meat with a little kosher salt
and the pepper.
Pour about 1/2 cup of the marinade into the
baking dish with the meat.
Cover with foil, and bake at 350° for about
4-1/2 or 5 hours, or until done.

Remove from oven, allow to stand five or
ten minutes.  Reserve drippings for Yorkshire
Pudding (below).  Slice meat and serve.

Makes about 5-6 servings.

 

 

 

Side Dishes

Yorkshire Pudding

It is best to prepare this in a cast iron muffin pan,
 but any muffin pan will do. Use two large
muffin pans.

beef drippings
2 cups flour
1 teaspoon salt
1 cup milk
4 eggs
1 cup very hot water


In each muffin hole, place an amount of beef
drippings to cover the bottom of each muffin
hole (2-3 t.) to 1/4"  of the bottom. Melted butter
may be added to the drippings if you need
more liquid.

Meanwhile, in a bowl, mix 2 cups flour and 1
teaspoon salt. Make a well in the center and add
1 cup of milk. Stir in the milk and beat until fluffy.
Beat 4 eggs into the batter. Add 1 cup hot water.
Beat the batter until large bubbles rise to the surface.
 Allow this to stand for one hour (optional). Beat
it again. Heat oven to 400° and place the muffin
pans in the oven 5-10 minutes or until pan and
drippings are very hot. Pour the batter to about
a third or less in each muffin hole. Pudding will
rise to a puff state. Bake at 400° for 20 minutes,
reduce heat to 350° and bake another
10-15 minutes longer. The Yorkshire pudding
will be a golden color. Do not brown too darkly.
Serve on each plate either beside or on top of
 the sliced meat.

 

Browned Oven Potatoes

10 medium potatoes
2/3 cup milk
1/2 stick butter
1 teaspoon salt
1 teaspoon pepper
paprika
parmesan cheese

 Peel, and slice the potatoes. Place
in dutch oven and cover with water and boil
until tender (about 30-40 minutes). Place in large
mixing bowl and add 1/2-2/3 c. milk, 1/2 stick butter,
1 t. salt, 1 t. fresh ground pepper. Mash
potatoes. The texture should not be too thin, nor
too thick. Once the potatoes are mashed, place
them in a pastry bag and squeeze onto a
well-greased baking sheet and in a rounded
shape about 3-4" round (into several little
personal sized rounds).  Sprinkle with
paprika and parmesan and place in oven at
325° until golden brown, about 30 minutes.

Remove from sheet when done using a
spatula to serve individually.

 

Dilled Carrots

2 pounds carrots
1/2 stick butter
2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon brown sugar

Wash, peel and thinly slice diagonally 2 pounds
carrots. Place in pan and cover with water or
steam until tender. Meanwhile, in small pan,
melt 1/2 stick butter. Add 2 teaspoons dill
to the melted butter and 1/2 teaspoon salt,
1/2 teaspoon pepper and one teaspoon brown
sugar. Pour over drained carrots and serve.

 

Beverage Suggestion:
Riunite Lambrusco Wine

 

 

Dessert

Chocolate Trifle

1 box brownie mix (baked according to package
directions, adding about 3/4 cup chopped pecans)
8 oz. heavy cream, whipped
1/4 cup sugar
chocolate syrup


Prepare and bake one 9x13 pan chewy brownies
with chopped pecans. Whip until stiff 8 oz. heavy
whipped cream with 1/4 c. sugar added. In deep
trifle bowl, layer brownie torn in small pieces,
chocolate syrup, whipped cream until trifle bowl
is full. This will take about 5 layers ending with
whipped cream. Decorate the top of the trifle
with chocolate shavings or drizzled chocolate
syrup. Refrigerate for at least 2 hours before
serving.
Note: You may also add 1/4-1/2 c. Kirsch to
the chocolate syrup for a rich flavor.

 

E-MAIL

BACK

NEXT

HOME