Spring and summer bring on celebrations such as weddings, graduations, anniversaries and gatherings of family, friends and visits from out-of-town guests.
Here are three recipes designed for large gatherings.
Peppered Rib-Eye Roasts
75 to 125 ml (1/3 to 1/2 cup) coarsely ground pepper
5 ml (1 tsp) ground cardamom
2 boneless rib-eye roasts (each 2.2 to 2.8 kg/5 to 6 lb)
500 ml (2 cups) soy sauce
375 ml (1 1/2 cups) cider vinegar
30 ml (2 tbsp) tomato paste
10 ml (2 tsp) garlic powder
10 ml (2 tsp) paprika
Combine pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over roasts, turn several times. Cover and refrigerate overnight.
Place each roast in a roasting pan. Bake, uncovered, in a 180 C (350 F) oven for 2 hours or until meat reaches desired doneness: for rare, meat thermometer should read 60 C (140 F); medium, 70 C (160 F); well done, 75 C (170 F).
Makes 24 to 30 servings.
Wine match: Australian Shiraz.
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Vegetable Rice Casserole
1.5 l (6 cups) water
30 ml (2 tbsp) butter
750 ml (3 cups) uncooked long-grain rice
30 ml (2 tbsp) dried parsley flakes
15 ml (3 tsp) dillweed, divided
10 ml (2 tsp) celery salt, divided
30 ml (2 tbsp) olive oil
250 ml (1 cup) diced carrots
250 ml (1 cup) fresh diced tomato
250 ml (1 cup) diced green pepper
250 ml (1 cup) diced onion
250 ml (1 cup) diced celery
50 to 125 ml ( 1/4 to 1/2 cup) diced hot banana peppers or hot peppers of your choice
2 cans (each 284 ml/10 oz) condensed cream of chicken soup (undiluted)
125 ml ( 1/2 cup) milk
10 ml (2 tsp) dried basil
5 ml (1 tsp) dried thyme
2 ml ( 1/2 tsp) pepper
In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in parsley, 10 ml (2 tsp) of the dill and 5 ml (1 tsp) of the celery salt; set aside.
In a skillet, heat oil; saute carrots, tomato, green pepper, onion, celery and hot peppers until vegetables are crisp-tender. Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt.
Divide half of the rice mixture between 2 greased 2-l (11-by-7-by-2-inch) baking dishes. Top with vegetable mixture and remaining rice mixture. Cover and bake in a 180 C (350 F) oven for 45 minutes or until heated through.
Makes 24 servings.
Wine match: Cabernet Franc.
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Cheese-Stuffed Jalapenos
25 medium fresh jalapeno peppers
1 pig (250 g/8 oz) cream cheese, softened
750 ml (3 cups) finely shredded cheddar cheese
7 ml (1 1/2 tsp) Worcestershire sauce
4 bacon strips, cooked and crumbled
Wearing rubber or plastic gloves to protect your hands, cut jalapenos in half lengthwise; remove seeds and membranes. (Avoid touching your face when working with these peppers.) In a large saucepan, boil peppers in water for 5 to 10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
