CELEBRATION SUPPER FOR VALENTINE'S
By Dorothy Long, Home Economist
My mother always says "you should take every opportunity to celebrate." I agree and Valentine's is no exception. The celebration menu that follows is rather on the traditional side with roast beef and mashed potatoes but each recipe kicks it up a notch with addition of some great spices like peppercorns and roasted garlic. The crab-apple ice is a nice light ending.
Peppercorn Rump Roast
| 3 lbs | boneless rump roast |
1.5 kg |
| 3 | cloves garlic, halved | 3 |
| 1/4 cup | red wine vinegar | 50 mL |
| 2 tbsps | canola oil | 25 mL |
| 1 tbsp | green peppercorns in brine, drained and finely chopped | 15 mL |
| 1/2 tsp | crushed rosemary | 2 mL |
| 6 | small onions, peeled | 6 |
| 1/2 lb | whole mushrooms wiped clean | 225 g |
| 1/3 cup | water | 75 mL |
| salt and pepper to taste | ||
| 2 tbsps | cooking sherry | 25 mL |
| 1 tbsp | all-purpose flour | 15 mL |
| 2 tbsps | cold water | 25 mL |
| 1 tsp | green peppercorns, drained* | 5 mL |
| 1.4 tsp | crushed rosemary | 1 mL |
With the tip of a sharp knife, randomly poke 6 holes 1 inch (2.5 cm) deep into roast. Insert a garlic half in each hole.
In a deep bowl or sealable bag, combine vinegar,1 Tbsp. chopped peppercorns and rosemary. Add roast, roll around to coat, cover bowl or seal bag. Marinate in refrigerator 12 to 36 hours, turning occasionally. Remove roast. Preheat oven to 300°F (160°C).
In a skillet, over medium heat, brown meat on all sides in remaining 1 tbsp (15 mL) oil. Please meat on a large square of heavy foil. Place on baking sheet. Add water to skillet, stir to loosen bits from bottom of pan. Bring up the sides of foil around meat. Pour water from skillet over meat. Toss in onions and mushrooms. Lightly season with salt and pepper. Close foil, sealing all edges with a secure double fold. Roast three hours.
Remove roast and vegetables from foil. Cover loosely to warm. Gently boil liquid over medium heat until reduced to about 1 cup (250 mL). Stir together water and flour until smooth. Stir into liquid. Cook 2 minutes. Stir in sherry and1 tsp (5 mL) peppercorns. Thinly slice meat. Drizzle with gravy.
*1 tbsp (15 mL) crushed black peppercorns may be substituted for the chopped green peppercorns. Rub into roast before marinating. Eliminate peppercorns from gravy.
Garlic Mashed Potatoes in Squash Rings
| 1 | acorn squash | 1 |
| 6 | medium potatoes, peeled and quartered | 6 |
| 2 tbsps | butter or margarine | 25 mL |
| 2 | cloves garlic, crushed | 2 |
| 1/2 cup | 1% milk | 125 mL |
| salt and pepper to taste | ||
| 2 tsps | finely chopped fresh dill or 1/2 tsp (2 mL) dried (optional) | 10 mL |
Slice squash into 1/2 inch (1 cm) crosswise rings, clean out centre, lay flat in a large skillet, add water to cover bottom of pan, cover and cook over medium heat until fork tender, about 20 minutes. Drain; keep warm.
Boil potatoes in salted water until fork tender, about 10 minutes. Drain potatoes, return to pot, and mash with potato masher until all large pieces are broken up. In a small saucepan, over medium-low heat melt butter, add garlic and sauté ¦or 1 minute. Add milk, increase heat to medium, and heat until hot but not boiling. Add milk mixture gradually to potatoes, while mashing, until all milk is used and potatoes are creamy. Stir in dill if desired.
Serve in the middle of acorn rings. Makes 6 servings.
Horse Radish Sauce
| 1/2 cup | cream, whipped | 125 mL |
| 4 tsps | fresh grated horseradish or 2 tsps (10 mL) dry ground | 20 mL |
| 1 tbsp | white vinegar | 15 mL |
| 1/2 tsp | dry mustard | 2 mL |
| 1/2 tsp | granulated sugar | 2 mL |
| 1/4 tsp | salt | 1 mL |
Whip cream. Fold horseradish, vinegar, mustard, sugar and salt into the whipped cream. Chill at least one hour. Makes 3/4 cup.
Crab Apple Ice
| 1 lb | crab apples, washed, stem and blossom end removed | 500 g |
| 2 cups | water | 500 mL |
| 3/4 cup | granulated sugar | 175 mL |
| 2 tsps | apple cider vinegar or lemon juice | 10 mL |
| 3 | whole cloves | 3 |
| mint sprig |
Coarsely chop crab apples, including peel and core. In a large saucepan, stir together apples, water, sugar, vinegar and cloves; bring to a boil over medium high heat. Reduce heat, cover, and simmer until apples are very soft, about 30 minutes. Remove from heat. Push through a sieve into a bowl. Refrigerate until cool. Transfer pulp mixture to a metal baking pan, cover and freeze until almost solid, about 4 hours. Puree in a processor or blender. Freeze in a sealed 4 cup container until firm, about 3 hours. Using an ice cream scoop, scoop into chilled stem glasses. Can be made up to a week in advance. Makes 6 servings.
Recipe and Menus courtesy Saskatchewan Bounty. To learn more about Saskatchewan Bounty check out: www.saskbounty.com
Dorothy Long is a home economist and consultant to the agri-food industry.
