Classic Holiday Fare from Celebrity Chef Lynn Crawford

2 tbsp (30 mL) cracked black pepper

5 bay leaves, crumbled

3 egg whites, whipped until frothy

 Directions

Preheat oven to 450°F (230°C).

Layer onion slices in a roasting pan. Set aside.

Slather mustard evenly over prime rib. Set aside.

In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add egg whites and stir until mixture resembles wet sand. Press salt mixture evenly onto fatty side and ends of prime rib, then place bone side down on onions in roasting pan.

Roast for 15 minutes. Reduce oven temperature to 325°F (160°C) and continue roasting for 20 minutes per pound (450 g) or until instant-read thermometer inserted into thickest part of roast registers 130°F (55°C) for medium-rare doneness.

Transfer prime rib to a cutting board and let rest for 20 minutes. Remove and discard salt crust before slicing meat.

NEXT: Yorkshire Pudding

¼ cup (60 mL) vegetable oil or beef drippings

 Directions

Set a rack in upper third of oven and preheat oven to 425°F (220°C).

In a medium bowl, whisk together eggs, milk, flour and salt until smooth. Set aside.

Place 1 tsp (5 mL) oil or beef drippings into each cup of a 12-cup muffin pan. Transfer pan to oven and heat until oil is smoking, about 2 minutes.

Remove pan from oven and quickly pour batter into cups, filling three-quarters full. Bake until puddings have risen and are golden brown, about 15 minutes. Serve immediately.

Next: Cranberry Gingerbread Cheese

1⁄4 cup (60 mL) heavy cream

For Cranberry Topping

1 ¼ cups (300 mL) granulated sugar

1 tsp (5 mL) orange zest

½ cup (125 mL) orange juice

One 12oz (340 g) package fresh or frozen cranberries

Directions

Preheat oven to 325°F (160 °C). Lightly grease a 9-inch (23 cm) springform pan.

For Gingerbread Crust:

In a small bowl, combine crushed gingersnaps, butter, orange zest and salt. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° F (160°C) for 8-12 minutes. Cool on a wire rack.

For Cheesecake:

Preheat oven to 500°F (260°C). In a stand mixer with paddle attachment, beat cream cheese, sugar, flour, zests, and vanilla until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth. Mix in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°F (93°C), and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight.

For Cranberry Topping:

In a medium saucepan over medium heat, combine sugar, orange zest and juice. Heat through, stirring, until sugar dissolves. Add cranberries and cook, stirring occasionally, until berries have popped, about 5 min. Pour into bowl and chill until ready to use. Strain extra liquid before topping cheesecake.

To serve, run a thin knife along cake edge before releasing springform. Top with Cranberry Topping, slice and serve.