The perfect New Year’s Eve Feast!
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:
- Remove the roast from refrigerator 1 hour before preparation, bringing it close to room temperature
- Position rack in lower half of the oven, preheat to 350°F (180°C)
- Pat the roast dry with paper towels
- Using a boning knife make incisions into the roast deep enough to press a garlic clove below the surface
- Space the incisions evenly so when carving each slice has several cloves revealed
- Massage the spice mixture into the entire roast, drizzle with olive oil, add thyme leaves, season with salt and pepper
- Heat olive oil and butter in a cast iron or heavy bottom casserole pan over medium-high heat
- Gently roll the roast, presentation side first into the roasting pan, turning to brown each side, remove and set aside
- Place the roast fat side up and rib bones down in a roasting pan
- Estimate 25-30 minutes/kg for rare | 30-35 minutes/kg for medium rare
- Insert a probe thermometer into the thickest part of roast, not touching a bone
- Roast until probe thermometer reads 115°-120°F for rare or 125°-130°F for medium rare
- The roast will continue to cook when removed from the oven increasing the internal temperature
- 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:
- Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
- Heat olive oil and butter in a heavy-bottom or cast iron roasting pan over medium-high heat
- Add carrots, jalapenos, and rosemary to pan, toss to coat with butter/oil, season with salt and pepper
- Spread the in an even layer, turning once during roasting
- Roast until tender, caramelized and golden brown, 30-45 minutes, remove rosemary sprigs
- 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:
- Preheat a large, heavy bottom sauté pan oven over medium-high heat, add butter and olive oil
- Add pancetta and shallots, sauté until golden brown and crispy, remove
- Add sprouts, season with salt and pepper, sauté until golden brown, remove, cover and set aside
- 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:
- Refrigerate sparkling wine
- Slice watermelon in half, scoop out pink flesh, add to blender, blend until smooth and consistent, chill
- 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:
- Roll out the pastry into a 12-14” round on a floured work surface
- Toss apple and plum slices with orange zest and juice
- Cover the sweet dough with the mixture leaving a 3” border
- Gently fold the edges of the dough over the filling, top with raw sugar
- Preheat oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone
- Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
- Cool slightly on wire rack, serve warm with vanilla ice cream
See the full video here:
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