re: Holiday Recipe Thread

Another

Palmiers are French pastries in the shape of palm leaves (I also call them pig ears.) This is a savory version, great with a glass of wine.

Cheddar Pepper Palmiers

1 1/4 cup finely grated sharp Cheddar; 3 1/2 ounces
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen

Directions
Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.

Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.

Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.

Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.

Prime rib:
2 people per bone (for 9 people get a 5 bone roast)
Roast cut away from bones then tied back to bones (ask butcher to do this for you)
Allow at least 90 minutes to 2 hours to allow roast to come to room temp
Season generously with kosher salt and black pepper
Heat oven to 500 degrees
Place roast in a roasting pan, rib side down/fat side up
Roast at 500 for 15 to 20 minutes
Reduce heat to 325 and finish roasting. (I finish mine in my big green egg for the remainder of the cooking at 300-325, but the oven will work just as well.) Target internal temp is 130
Allow approx 15-18 minutes per pound for med rare total time
Remove from oven and tent with foil and allow to rest for 10-15 minutes
Slice into 1.5-2 inch portions
outer portions will be more cooked than the middle ones

Yorkshire pudding:
Place ¼ cup drippings from roast in the bottom of a pyrex. Heat in oven at 450 till sizzling/smoking
1 cup flour
½ teaspoon salt
2 eggs beaten
1 cup whole milk
Mix flour and salt well
Add eggs, and milk to flour
Mix well, refrigerate
Add batter to hot dish with drippings
Bake in oven at 450 for 20 minutes until golden brown and crispy

the yorkshire pudding is a must. it is really easy to do, very tasty, and very impressive presentation