6 bone-in beef short ribs

3 ribs celery, chopped

2 carrots, chopped

2 or 3 onions, chopped

1 tablespoon fresh garlic

1 tablespoon black pepper

1/3 cup brown sugar

4 oz. port wine

1 quart water

1/2 cup flour

3 tablespoons butter

2 oz. Stilton Bleu Cheese

 

Preheat oven to 325 degrees.

 

Season short ribs with salt, then sear for 2 minutes per side. Place celery, carrots, onions and garlic in bottom of roasting pan with short ribs on top. Mix together pepper, brown sugar, water and port wine and add to pan. Cover with foil and cook in oven for three hours.

 

Remove short ribs from pan and keep warm. Strain off liquid. Combine butter and flour in sauce pan and whisk together over medium heat to form a roux. Cook for three minutes. Pour in strained liquid, bring to a boil, reduce heat and let liquor reduce by half. Slowly add bleu cheese while whisking over low to medium heat. Whisk continuously until cheese is melted.

 

Au Gratin Potatoes

 

3/4 lbs. Russet potatoes, peeled and thinly sliced

1/3 yellow onion, thinly sliced

4 oz. shredded Gruyere cheese

2 teaspoons minced garlic

salt and pepper, to taste

1 teaspoon ground nutmeg

4 tablespoons butter

8 oz. heavy cream

 

Preheat oven to 350.

 

Sauté onions over medium heat until translucent. Add heavy cream and garlic. Bring to a simmer, then whisk in nutmeg and butter. Simmer until butter is melted.

 

Layer sliced potatoes in a casserole dish. Pour cream mixture over and gently shake dish to incorporate. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes to brown top.

Allow to stand for 10 or 15 minutes before cutting.

 

Brussels Sprouts

 

1 lb. brussels sprouts, quartered

1/3 cup dried cranberries

1/3 cups walnuts, chopped

1/3 red onion, sliced

1/4 tomato, diced

1 oz. balsamic vinegar

1/2 oz. extra virgin olive oil

1/3 cup Parmesan cheese, to garnish

 

Heat sauté pan and add oil. Put sprouts in and let cook for about 5 minutes, stirring often. Add onion and sauté 3 more minutes. Add cranberries, walnuts, red onion, tomato, balsamic vinegar and olive oil. Simmer until all ingredients are thoroughly heated. 

 

Place on serving dish and garnish with Parmesan.

1 1/2 lbs. cream cheese, softened

1 can sweetened condensed milk

2 1/2 cups sugar

3 eggs

1 cup brown sugar

2 tablespoons vanilla extract

2 drops green food coloring

1 bag Andes mint chocolate crumbles

1/2 bunch fresh mint

12 quart heavy whipping cream

1/2 cup sugar 

 

Preheat oven to 325 degrees.

 

In mixing bowl, add first seven ingredients. Mix just until thoroughly combined. Fold in mints and place in spring form pan. Place in water bath and bake for 90 minutes. Turn off oven but do not open door. Let sit until cool, about an hour.