Classic Beef Wellington

Ingredients

  • 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 8 ounces mushrooms
  • 1 large shallot
  • 2 tablespoons dry red wine
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried thyme leaves
  • 1 sheet frozen puff pastry (1/2 package), thawed
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Pull-Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Directions

  1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  2. Bake at 350° for 30 minutes or until golden brown.

Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 pound yellow onions, peeled, cut into wedges
  • 2-1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon olive oil
  • 1-1/4 teaspoons salt, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

Country White Bread

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 6-1/2 to 7 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Divide in half and shape into loaves. Place in two greased 9×5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  4. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Classic Vanilla Ice Cream

Ingredients

  • 3 c. whole milk
  • 2 c. heavy cream
  • 1/2 c. sugar
  • 1/4 tsp. Kosher salt
  • 1 vanilla bean
  • 5 large egg yolks

Directions

  1. Whisk together first 5 ingredients in a large, heavy saucepan. Cook over medium heat, stirring often, 4 minutes, or until sugar dissolves and mixture is hot. Gradually whisk about 1 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens and coats a spoon.
  2. Pour through a fine wire-mesh strainer into a bowl, discarding solids. Cool completely. Chill 8 to 24 hours or until very cold.
  3. Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer’s instructions. Freeze 1 hour before serving. Store up to 1 week.

Classic Spanish Sangria

Ingredients

  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 1/2 cups rum
  • 1/2 cup white sugar
  • 1 (750 milliliter) bottle dry red wine
  • 1 cup orange juice

Directions

  1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
  2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Classic Sourdough

Ingredients

  • 375g/13oz strong white flour, plus extra for dusting
  • 250g/9oz sourdough starter
  • 7.5g salt
  • 130-175ml/4-6fl oz tepid water
  • Olive oil, for kneading

Directions

  1. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
  2. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
  3. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
  4. Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
  5. Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
  6. Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
  7. Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.