All right, that was my attempt at sounding British.

Successful?

Perhaps not.

At any rate, try this recipe for prime rib with Yorkshire pudding and your whole family might be saying things like,

“This meal is spot on!”

“I’d fancy some milk with this, Mum!”

“Darling, this is so brilliant I’m tickled down to me knickers!”

Traditional Roasted Prime Rib Au Jus w/ Yorkshire Pudding

(serves six to eight)

1 5 lb. Prime Rib Roast

2 Tablespoons neutral Oil such as Canola or Safflower

1 Cup Red Wine

1 Cup Beef Stock

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire sauce

2 Garlic Cloves, minced

½ white Onion, minced

1 Cup Flour

1 Cup Milk

4 Eggs

1 tsp. Salt

Salt and Pepper

Cover the prime rib liberally with salt, pepper, onion and garlic and sear in a hot pan with the oil over high heat. Transfer the pan to a 250 degree oven and continue cooking for about two and a half to three hours, about 30 minutes per pound, or until an internal read thermometer reads 130 degrees. Towards the end of the roasting time, combine milk, flour, eggs and salt. Whip with a whisk or hand mixer to incorporate air and set aside. Remove pan from oven and place the prime rib on a platter to rest for 20 minutes. Bring oven temperature up to 450 degrees. Drain off liquid from roasting pan and reserve. Return pan to high heat and add wine, using a wooden spoon to scrape all of the drippings up. Reduce wine by half and add beef stock and reduce by half. Separate the fat and the liquid from reserved drippings. Add liquid to the Au Jus and whisk in the mustard and Worcestershire and set aside. In a muffin tin, add equal portions of the reserved fat into the bottom of each muffin tin. Add the flour mixture to each tin and fill half way. Place into a 450 degree oven and bake for 15 minutes. Be careful not to open the oven while the pudding is baking or it could fall. Remove and serve.

Say you’re looking to serve something other than potatoes with your juicy, tender steak tonight. Then, say you’re up for something quite different than your ordinary fare.

This just might be what you’re looking for. It’s fresh. It’s peachy. It’s cheesy.

Try it!

Italian Grilled Peaches
Serves 4

2/3 cup good-quality balsamic vinegar
3 T sugar
2 tsp freshly ground pepper
2 large peaches, unpeeled, halved and pitted
2 to 3 oz Gorgonzola or blue cheese, crumbled
2 T mascarpone cheese, for garnish

In a small, non-reactive saucepan, combine the balsamic vinegar, sugar and pepper, and simmer until reduced by half and thick enough to use as a glaze.  Set aside until ready to use.

Preheat grill to medium-high, 350º to 400º.  Place peach halves on the grill, cut side down, and grill 5 minutes, or until flesh is slightly charred. Brush the rounded tops of the peaches with the glaze, and cook 1 to 2 minutes.  Flip peaches, brush the cut sides with glaze and grill an additional 2 to 3 minutes. Transfer peaches to 4 individual serving dishes, and spoon any remaining glaze over the tops. Sprinkle each serving with an equal amount of Gorgonzola and place a small dollop of mascarpone on the side.

Good Monday to you! Here’s a great way to start your week off right . . . a recipe for a sumptuous prime rib with cherry glaze.

Can’t you just see the colors in the cherries and smell the aroma of the garlic and prime rib?

Oh, it’s making me hungry.

Try this one and your family will rave for days.

Mt. Morency Cherry Glazed Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
3 cups Beef Stock
3 Cups Dry Sherry
1 Cup Dried Mt. Morency Cherries
1 Shallot Minced
1 Garlic clove, crushed
1 Cup Honey
2 Tbsp. Sherry vinegar
1 Tbsp. neutral oil, like canola
Salt and Pepper

Sweat the shallot and garlic in the oil and add two cups of the sherry and the cherries.  Reduce by half and add two cups of the beef stock and reduce by half.  Strain out the cherries, shallot and garlic and discard.  Bring the liquid back to a boil and add the honey and vinegar and reduce by half.  Season to taste, it should be both salty and sweet.  Using a pastry brush or basting brush, apply the glaze liberally over the roast and cook in a 450 degree oven for 20 minutes.  Reduce the heat to 250 and continue cooking until an internal read thermometer reads 130 degrees, about two hours.  Remove the roast from the oven and let rest 30 minutes before slicing.  Degrease the pan, reserving the liquid and deglaze the pan over high heat with the remaining sherry and beef stock.  Reduce by half and add reserved drippings.