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2010 Holiday Guide T he holidays are here and it is time to kindle the spirit of the season, reflect on the year behind us, and plan for what lies ahead. And what lies ahead are busy days filled with parties, shopping, decorating, cooking and baking. With all that we have going on, the holiday season can also be a time of stress. That’s why Family Eats has created the Holiday Guide, a small booklet filled with ideas that will help create great family traditions in the kitchen. Whether you are visiting the family, hosting a Chanukah gathering, staying close to home for Christmas, or enjoying a quiet New Year’s celebration on the slopes, inevitably, food, family and friends are involved. Make the most of your holidays by planning ahead and taking small steps to make the holidays the best that they can be. To help you along the way, we’ve filled this Holiday Guide with a collection of recipes, tips and inspiration to help you create a truly memorable Holiday season. Inside you’ll find insight on A Safe Kitchen for the Holidays; Essential Roasting Tools; The Perfect Roast – Indoors and Out; Flavors of the Season; Baking up a Storm; Enjoy a Tradition-Filled Holiday; and a Product Gallery. This holiday season join Family Eats as we reconnect with the food we eat and the family we love.

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Standing Rib Roast with Madeira Sauce 1 x 9 - 10 lb standing rib roast (4 ribs), butcher’s cut 3 cloves garlic, peeled 1-1/2 tbsp coarsely ground or cracked black pepper 1-1/2 tbsp kosher or coarse sea salt 1-1/2 tbsp herbes de Provence or Italian herb blend 1-1/2 tsp paprika (sweet or hot – to taste) 2 tsp extra virgin olive oil 4 large shallots, peeled and quartered 3 tbsp unbleached all-purpose flour 3 cups low sodium beef broth/stock 1⁄2 cup Madeira or Port

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Remove roast from refrigerator 1 hour before roasting. Thirty minutes before roasting, preheat oven to 450°F. Insert the metal “s” blade in the Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube and process to chop, about 5 seconds. Scrape the work bowl and add the pepper, salt, herbs, paprika and olive oil. Process for 10 seconds. Rub this mixture all over the exterior of the meat and let stand. (This may be done ahead and rubbed on the meat. Cover and refrigerate until 1 hour prior to roasting.) Place shallots in work bowl, pulse to chop, about 10 times; remove and reserve to make sauce. Arrange roast, bone side down, fat side up in a large roasting pan. Roast at 450°F for 30 minutes, then reduce heat and roast for 13 minutes per pound (about 1 hour 55 minutes to 2 hours 10 minutes). Internal temperature when checked with a thermometer should be about 125-130°F. Meat will continue to cook as it rests, and the internal temperature will go up another 5 to 10 degrees. Let roast rest at least 10 to 15 minutes before carving. While roast rests, prepare the Madeira Sauce. Remove all but 3 tablespoons of fat from the pan. Place the roasting pan over 2 burners over medium heat. Add the reserved chopped shallots to the pan and cook, stirring constantly for 2 minutes. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in beef broth and Madeira. Cook over low heat, stirring constantly for 5 minutes. Serve hot with Standing Rib Roast.