The perfect New Year’s Eve Feast!

BT Toronto | posted Wednesday, Dec 28th, 2016

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From dinner to dessert, and even drinks – Chef Jonathan Collins shares his recipes for preparing the perfect New Year’s Eve feast!

Garlic Studded Prime Rib Roast

Ingredients:

• Prime Rib Roast Bone-In (2 guests/bone) – trimmed (manchonner if desired) 4 lbs
• Shallots – trimmed, peeled and sliced in half lengthways 4pc
• Garlic Bulb – cloves peeled and sliced in half 1 pc
• Fresh Thyme – rinsed and leaves stripped 4 pc
• Extra Virgin Olive Oil 1 tbsp
• Unsalted Butter 1 tbsp
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Remove the roast from refrigerator 1 hour before preparation, bringing it close to room temperature
2. Position rack in lower half of the oven, preheat to 350°F (180°C)
3. Pat the roast dry with paper towels
4. Using a boning knife make incisions into the roast deep enough to press a garlic clove below the surface
5. Space the incisions evenly so when carving each slice has several cloves revealed
6. Massage the spice mixture into the entire roast, drizzle with olive oil, add thyme leaves, season with salt and pepper
7. Heat olive oil and butter in a cast iron or heavy bottom casserole pan over medium-high heat
8. Gently roll the roast, presentation side first into the roasting pan, turning to brown each side, remove and set aside
9. Place the roast fat side up and rib bones down in a roasting pan
10. Estimate 25-30 minutes/kg for rare | 30-35 minutes/kg for medium rare
11. Insert a probe thermometer into the thickest part of roast, not touching a bone
12. Roast until probe thermometer reads 115°-120°F for rare or 125°-130°F for medium rare
13. The roast will continue to cook when removed from the oven increasing the internal temperature
14. Cover roast with foil and rest for 20-30 minutes before carving

Jalapeno-Honey Roasted Heirloom Carrots

Ingredients:

• Heirloom Carrots – scrubbed, trimmed and quartered lengthways 24 pc
• Jalapeno Peppers – trimmed, seeded and sliced into rings 4 pc
• Fresh Rosemary – rinsed, plus more for garnish 3 pc
• Lemon – zest for garnish 1 pc
• Wildflower Honey to taste
• Extra Virgin Olive Oil 1 tbsp
• Unsalted Butter 1 tbsp
• Wildflower Honey to taste
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
2. Heat olive oil and butter in a heavy-bottom or cast iron roasting pan over medium-high heat
3. Add carrots, jalapenos, and rosemary to pan, toss to coat with butter/oil, season with salt and pepper
4. Spread the in an even layer, turning once during roasting
5. Roast until tender, caramelized and golden brown, 30-45 minutes, remove rosemary sprigs
6. To finish, check seasoning, add lemon zest, drizzle with honey and garnish with fresh rosemary

Sauteed Brussels Sprouts With Bacon 

Ingredients:

• Brussels Sprouts – rinsed, trimmed and sliced in half 1 kg
• Bacon – sliced into 4-5mm slices 450 g
• Shallots – trimmed, peeled and finely sliced 4 pc
• Unsalted Butter 1 tbsp
• Extra Virgin Olive Oil 1 tbsp
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Preheat a large, heavy bottom sauté pan oven over medium-high heat, add butter and olive oil
2. Add pancetta and shallots, sauté until golden brown and crispy, remove
3. Add sprouts, season with salt and pepper, sauté until golden brown, remove, cover and set aside
4. Gently fold ingredients together, check seasoning

New Year’s Watermelon Splash 

Ingredients:

• Seedless Watermelon – scoop out pink flesh, strain if desired, chill 1/2pc
• Lily Sparkling Wine 750ml

Method:

1. Refrigerate sparkling wine
2. Slice watermelon in half, scoop out pink flesh, add to blender, blend until smooth and consistent, chill
3. Fill sparkling glasses 1/3 full with watermelon puree, top with chilled sparling wine

Red Prince Apple-Plum Crostata 

Ingredients:

• Red Prince Apples – core, peel and slice into eighths 6pc
• Red or Black Plums – sliced in half, pitted, sliced into eighths 4pc
• Orange Zest and Juice 1pc
• White Granulated Sugar ¼ cup
• Unsalted Butter 3tbsp
• Raw Sugar to taste
• Flaked Sea Salt 1tbsp

Method:

1. Roll out the pastry into a 12-14” round on a floured work surface
2. Toss apple and plum slices with orange zest and juice
3. Cover the sweet dough with the mixture leaving a 3” border
4. Gently fold the edges of the dough over the filling, top with raw sugar
5. Preheat oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone
6. Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
7. Cool slightly on wire rack, serve warm with vanilla ice cream

See the full video here: