BEEF BOURGUIGNON

3 lbs. filet of beef
3-4 T. oil
1/4 lb. bacon diced
2 minced garlic cloves
1 1/2 C. dry red wine
2 C. beef stock
1 T. tomato paste
sprig fresh thyme
1/2 lb. peeled pearl onions
8-10 carrots cut diagonally in 1 inch thick slices
3 T. butter
2 T. flour
1/2 lb. fresh mushrooms sliced

Slice the filet into one inch thick slices. Salt and pepper on both sides. In a large pan with heavy bottom, saute the beef slices in batches with butter until browned (about 3 minutes) on the outside and very rare in the inside. Remove from pan and set aside.

In the same pan, fry the bacon until crisp. Set the bacon aside. Drain all the fat but 2 T. and add the garlic. Cook for 30 seconds.

Add the wine to the pan to deglaze and cook on high heat for about 2 minutes. Add the beef stock, tomato paste, thyme, 1 t. salt and 1/2 t. pepper. Bring to a boil and cook over medium heat 15 minutes. Strain the sauce and return the sauce to the pan. Add the carrots, onions and cook about 20 minutes until vegetables are tender and sauce is reduced.

Mash 2 T. butter and 2 T. flour together and whisk into sauce. Simmer 3 minutes.

Saute the mushrooms in 1 T. butter and 1 T. oil about 10 minutes.

Add the beef slices, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Do not overcook.

Season to taste and serve immediately. Serves 6 to 8.

STANDING RIB ROAST

1 standing Rib Roast (about 6 lbs.)
2 heads of garlic peeled
1 t. salt

Process the garlic with the salt in the food processor until it forms a paste. Add 3 T. oil and process 30 seconds more. Add 1 t. fresh ground pepper.

Spread the garlic mixture evenly over the roast.

Preheat oven to 450°. Place roast on a rack in a 9 x 12 inch roasting pan. Add 2 C. red wine to the bottom of the pan or a good beef stock. (Use beef stock if you are going to make Yorkshire Pudding)

Roast for 20 minutes at 450°. and then turn oven down to 350°F. Roast 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15 minutes before serving.

HONEY GLAZED HAM

If you like extra glaze, simply double the recipe and drizzle away or serve some on the side.

1 fully cooked spiral-sliced ham (7 to 8 lbs)
1/2 c. pear nectar
1/2 c. orange juice
1/2 c. packed brown sugar
1/2 c. honey

Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, at 325° for 30 minutes, brushing twice with remaining juice mixture.

Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a meat thermometer reads 140°, basting occasionally with pan drippings. Yield: 20-24 servings.

GLAZED HAM BALLS

2 eggs
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds ground fully cooked ham
1 pound ground pork
2 cups packed brown sugar
6 tablespoons cider vinegar

In a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well.

Shape into 1-1/2-in. balls. Place into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 40 minutes or until lightly browned.

Meanwhile, in a large saucepan, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain ham balls; drizzle with syrup mixture; toss to coat. Bake 10 minutes longer or until glazed. Yield: 4 dozen.

CARAMELIZED BAKED BRIE

8 ounces brie round
1 (8 ounce) can crescent roll dough
1/4 cup butter
1/2 cup brown sugar, approximately
1/2 cup sliced almonds, approximately

Preheat oven to 375°. Unroll the crescent rolls leaving it in one continuous sheet of dough.

Wrap the wheel of brie in the crescent roll dough and seal the joining edges. Place on lightly greased baking sheet and bake for 20 minutes.

While the brie is baking, melt butter in small saucepan and add enough brown sugar to make a paste.

Remove brie from oven and pour brown sugar paste onto the top. Sprinkle with sliced almonds. Return to oven and bake an additional 10 minutes.

Remove from oven and place on serving platter. Let sit for 15 minutes before serving with a variety of crackers.

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