Roasted Beef with Garlic-Peppercorn Crust, Yukon Gold Buttermilk Mashed Potatoes, Spiced, Brown Butter Carrots with Sage and Dried Cranberries and a Slice of Apple Toffee Cake
Apple Toffee Cake
Crust
2 ½ c all-purpose flour
1 ¼ c granulated sugar
¾ c chilled unsalted butter, cubed
1 egg
Combine flour and sugar in food processor and whirl until blended. Add butter and continue to whirl, pulsing until mixture becomes the texture of fine crumbs.
Add egg and whirl until mixture begins to hold together. Turn dough onto a flat surface and gather together to form a ball. Remove 1/3 of the dough and set aside for the lattice topping. Form remaining dough into a flat disk. Gently roll on a lightly floured surface until it is large enough to line the bottom and sides of an 8 inch springform pan. Transfer dough to pan and press into the bottom and 2/3 the way up the sides of the pan. If dough tears, patch with small pieces of dough.
Filling
4 c apples, peeled and sliced
¼ c crystallized ginger, chopped
¼ c toffee bits, chopped
½ c light brown sugar
3 tbsp flour
1 tbsp milk
Icing sugar
Combine ingredients except the milk in a large bowl. Gently toss together until evenly mixed.
Place filling in crust. To make lattice topping, roll bits of remaining dough into about 8 inch thin cylinders. Criss-cross cylinders of dough on surface of filling to form a lattice. Trim edges to fit and seal. Brush lattice with milk.
Bake in a 350 degree oven for about 1 hour or until apples are tender and crust is golden. Remove to rack to cool.
Yukon Gold Buttermilk Mashed Potatoes
6 Yukon Gold potatoes, peeled and quartered
¼ c butter, plus additional to serve
¼ c buttermilk
1 tsp salt
1 tsp freshly ground pepper
Add potatoes to pot of salted water and bring to a boil for 20 min until potatoes are cooked through when tested with knife or skewer.
Strain and place potatoes back in hot pot (heat turned off) so moisture evaporated. In small saucepan, gently heat buttermilk and butter on low heat until butter melts. Mash and fold in buttermilk mixture. Season with salt and pepper and serve with a dollop of butter.
Spiced, Brown Butter Carrots with Sage and Dried Cranberries
¼ c unsalted butter, softened
½ c shallots, finely chopped
1 garlic clove, finely minced
6-8 sage leaves, coarsely torn
1 tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ c dried cranberries, finely chopped
8 medium carrots, peeled and cut into ¼-in x 3-in batons, steamed or blanched until tender-crisp
In a medium skillet, melt butter over moderate heat. When butter begins to foam, add shallots and garlic and continue cooking until the butter turns a nut-brown colour. Stir in sage and spices and sauté until sage starts to wilt. Toss in steamed carrots and cranberries and coat well. Serve immediately.
Roasted Beef with Garlic-Peppercorn Crust
3 large garlic cloves
¾ tbsp coarse sea salt
½ tbsp mixed peppercorns, med-coarse ground
¼ tsp freshly ground black pepper
1 tbsp fresh thyme leaves, minced
1 tsp paprika
2 tsp olive oil
2 lb beef roast
¾ c dry red wine
½ c beef stock
Using a mortar and pestle, mix together garlic and sea salt. Add the peppercorns, pepper, thyme, paprika and olive oil to form a paste. Rub the paste all over top and sides of roast. Place roast in roasting pan, cover loosely with foil and let stand at room temperature for 30 min.
Preheat oven to 350 degrees F (175 degrees C).
Roast 40 in the preheated oven, or to a minimum internal temperature of 150 degrees F (63 degrees C) for med-rare.
Remove from oven and transfer to cutting board, tent loosely with foil and allow to rest for 20-30 min before carving.
Heat drippings over med-high heat. Add red wine and beef stock and bring to a boil, scrapping caramelized bits off the pan bottom. Cook and reduce liquid until thickened to half, about 8 min. Keep warm until ready to serve.
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