December 6 – Feature Recipe 06 Dec 11

LONDON BROIL

  • 1 to 1-1/2 lb. beef flank or top round steak
  • ¼ c cooking oil
  • 2 T vinegar or lemon juice
  • 1 clove garlic, minced
  • ¼ t each salt & pepper

Score the meat by making shallow cuts at 1’’ intervals diagonally across steak in a diamond pattern. Repeat on the second side. Place the meat in a plastic bag set into a shallow dish. For marinade, combine oil, vinegar, garlic, and the salt and pepper, and pour over meat. Seal the bag and marinate at room temperature up to 1 hour or in refrigerator up to 24 hours; turn the bag occasionally.

Remove the meat from marinade and place on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 5 to 6 minutes more for rare or 7 to 8 minutes more for medium-rare. Season to taste. To serve, thinly slice diagonally across the grain. This serves 4 to 6.

BEARNAISE SAUCE

  • ½ c butter
  • 3 T white wine vinegar
  • 1 t finely chopped green onion
  • 1 t snipped fresh tarragon or ¼ t dried tarragon, crushed
  • 1/4 t snipped fresh chervil
  • 1/8 t. pepper
  • 4 beaten egg yolks

Cut the butter into thirds and bring it to room temperature. In a small saucepan combine the vinegar, onion, tarragon, chervil, and pepper. Bring to boiling; boil 2 minutes on high or till reduced by about half. In the top of a double boiler combine yolks, 1 T water, and the vinegar mixture. Add one piece of the butter. Place over boiling water (the upper pan should not touch the water). Cook, stirring rapidly, till butter melts and sauce begins to thicken.

Add remaining butter, a piece at a time, stirring constantly. Cook and stir till thickened (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 T hot tap water. You can serve this with beef, pork, or poultry.

 

ENGLISH TRIFLE (Layered dessert)

Set 1 lg. package red jell-o, and prepare a package of vanilla pudding with slightly less milk than usual. Set both aside.

Line the bottom and sides of a trifle bowl with ladyfinger cakes

Drizzle 1 c. sherry over the cakes

Drain 1 large can of peaches; arrange half of it as the next layer along with raspberries or strawberries

Add half the solidified jell-o

Cover with half the pudding

Repeat the layers (including ladyfingers & more sherry if you’re brave), ending with pudding, and chill until serving.

Just before serving, decorate the top however you like, with sliced kiwis, raspberries, Reddi-Whip, etc.