Post Royal Wedding Sunday Dinner May 20, 2018

On the Menu

  Prime Rib

Servings 6 – 8
1 bone-in prime rib (6 to 7 pounds)
 8 cloves garlic, thinly sliced
 Salt and coarsely ground black pepper
Preheat oven to 350 degrees
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Make small slits all over the prime rib and fill each slit with a slice of the garlic.
Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and cover with foil to keep warm.
As the meat is resting, it will continue to cook.  So this medium rare steak can very easily become medium while resting. 
Just take care not to over cook it.  If it looks done, then it will be over done by the time you serve it.  It’s always best to under cook it and let it rest, you can always cook it a little more if needed.
 Garlic Mashed Potatoes
4 – 6 Servings
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.


Roasted Maple Glazed Brussels Sprouts
4 servings
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
½ teaspoon sea salt
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately. 
Red Leaf Lettuce with Mandarin Oranges
4 Servings
1 head red leaf lettuce
½ red bell pepper, sliced thin
3 mandarin oranges, segmented
1 orange juiced, ½ cup
½ lemon, juiced, 1 tablespoon
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
¼ teaspoon crushed red chili peppers
Place lettuce, peppers and orange segments in a medium bowl.
Whisk together the orange and lemon juice, olive oil, salt, garlic and chili peppers.
Pour over salad just prior to serving. 
Blueberry Lime Yogurt Soup
4 Servings
4 cups blueberries
½ cup water
1 (4) inch cinnamon stick
¼ cup pure maple syrup
2 cups plain Greek yogurt (not nonfat)
Juice and zest of 1 medium lime
Set aside a few blueberries for garnish. Place remaining berries in a large saucepan and pour in ½ cup water.
Add the cinnamon stick and stir in the maple syrup. Simmer over medium-low heat until berries start to soften and pop open, stirring occasionally.
Transfer to a bowl and let cool slightly then remove the cinnamon stick.
Puree blueberry mixture in a blender until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled.
Meanwhile combine 2 tablespoons yogurt, lime juice, lime zest in a small bowl. Stir to blend, cover and refrigerate until ready to serve soup.
Just before serving, whisk remaining yogurt into blueberry mixture.

Ladle soup into chilled bowls. Drop 2 teaspoons of lime-yogurt mixture into center of each bowl. Use tip of a sharp knife to make decorative swirls. Garnish with the berries you set aside and serve cold.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/05/post-royal-wedding-sunday-dinner-may-20.html.