Roasted Rack of Lamb

Roasted rack of lamb

Roasted rack of lamb

Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

Roasted Rack of Lamb

Ingredients

  • 10 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 5 sprigs fresh rosemary leaves
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1 tablespoon dijon mustard
  • salt and fresh ground better ( I used about 1 tablespoon)

Instructions

  1. Using a blender,combine all the ingredients.
  2. Rub the marinade all over lamb racks.
  3. Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)
  4. Heat oven to 500 degrees on broil.
  5. Line a baking sheet with foil.
  6. Place racks on baking sheet and roast for about 15 minutes.
  7. Reduce heat 450 degrees on bake for another 15-20 minutes*
  8. Remove from oven, let rest covered with foil for at least 5 minutes.
  9. Carve and serve right away.
  10. * If you prefer your meat more rare,roasting time will be less.
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Jello Holiday Ring

Raspberry Jello Holiday Ring

Raspberry Jello Holiday Ring

White creamy mousse in between two layers of raspberry jello with raspberries. A simple and festive dessert that will look elegant on your Holiday table.You can substitute for strawberry or apricot flavor jello and any type of berries.

Ingredients:
2 (3oz.) packages jello
4 1/2 packets gelatin
1 1/2 cups hot boiling water(divided)
2 cups cold water(divided)
1 cup powdered sugar
3/4 cup sour cream
11/2 cup hot milk
1 cup heavy whipping cream
8 oz. mascarpone  cream*
Fresh raspberries or sliced strawberries.
Bundnt  pan or deep glass baking dish.

* You can substitute for cream cheese, although taste will be slightly different.But still good.

Directions:
Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
Arrange raspberries to the bottom of the pan.
Pour the liquid jello in the pan.Refrigerate until jello is firm.

Mix 2 1/2 packets of gelatin with 1/3 cup col water.
Let stand for 4-5 minutes.
Heat milk ( you can use microwave).
Add hot milk to gelatin.Mix until gelatin completely dissolves.
Let it cool.
In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
Gradually add cooled milk with gelatin.Beat.
Gradually add heavy whipping cream continue beating for 2-3 minutes.

Pour this mixture on top of jello and refrigerate for about 1 hour.

Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
Add 1 cup col water and continue to mix.
Arrange raspberries on top of the white layer.
Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)

To remove Jello from bundnt pan,Fill sink with warm/hot water.
Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.

Raspberry Jello Holiday Ring

Ingredients

  • 2 (3oz.) packages jello
  • 4 1/2 packets gelatin
  • 1 1/2 cups hot boiling water(divided)
  • 2 cups cold water(divided)
  • 1 cup powdered sugar
  • 3/4 cup sour cream
  • 11/2 cup hot milk
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cream*
  • Fresh raspberries or sliced strawberries.
  • Bundnt pan or deep glass baking dish.
  • * You can substitute for cream cheese, although taste will be slightly different.But still good.

Instructions

  1. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
  2. Arrange raspberries to the bottom of the pan.
  3. Pour the liquid jello in the pan.Refrigerate until jello is firm.
  4. Mix 2 1/2 packets of gelatin with 1/3 cup col water.
  5. Let stand for 4-5 minutes.
  6. Heat milk ( you can use microwave).
  7. Add hot milk to gelatin.Mix until gelatin completely dissolves.
  8. Let it cool.
  9. In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
  10. Gradually add cooled milk with gelatin.Beat.
  11. Gradually add heavy whipping cream continue beating for 2-3 minutes.
  12. Pour this mixture on top of jello and refrigerate for about 1 hour.
  13. Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
  14. Add 1 cup col water and continue to mix.
  15. Arrange raspberries on top of the white layer.
  16. Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)
  17. To remove Jello from bundnt pan,Fill sink with warm/hot water.
  18. Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
  19. Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.
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Nutella roll

Nutella roll

Ingredients for 2 rolls:
7 eggs

3/4 cup sugar
3/4 cup flour

Cream ingredients:
1 cup nuttela
4 oz.(1/2 )package cream cheese
4 oz. whipped topping
Cocoa for dusting
Directions-
 
 Batter:
Heat oven to 350 degrees.

Beat eggs with sugar on high speed in a stand or hand mixer until pale in color and fluffy in texture.
Add flour and mix gently on low speed.
Line a large baking/cookie sheets with parchment paper.
Pour the batter on cookie sheet and spread it.
Bake for about 12-15 min.
As soon as you take it out from the oven, roll it up with towel and  parchment paper and let it cool.

Cream:
Using a hand or stand mixer, mix cream cheese and nuttela.
Add  whipped topping (cool whip)and  mix again until well combined.


Assembling:
Carefully unroll the roll removing parchment paper.
Spread cream evenly.
Roll it up.
Dust it with generous amount of cocoa or remaining cream.
Refrigerate for atleast 1 hour.
Slice and serve with tea or coffee.

you can add any berries if desired.