As we gather together for the holidays, there is typically food involved in our celebrations. Here are some great recipes to incorporate into your festivities, with inspiration from different holiday celebrations from latkes to prime rib. Whatever you decide to make, make it delicious!
- 5 potatoes
- 2 onions
- 3 eggs
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ to ¾ cup all-purpose flour
- oil for frying (canola is recommended)
Peel potatoes and place in a bowl of cold water so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade; pulse until smooth. Drain mixture well. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
Pour 1” of oil into a large, deep frying pan; heat over medium-high heat. Carefully drop ¼ cup of the potato mixture into the hot oil. (Flatten the pancake slightly so the center will cook.) Fry for several minutes on each side until golden brown and cooked through; drain on paper towels.
Serving Suggestion: Serve the latkes with applesauce.
- ½ lb. smoked meat (ham hocks, turkey wings, or neck bones)
- 1 Tbsp. house seasoning (recipe follows)
- 1 Tbsp. seasoned salt
- 1 Tbsp. hot red pepper sauce
- 1 large bunch collard greens
- 1 Tbsp. butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. (The tender young leaves in the heart of the collards don’t need to be stripped) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½” to 1” thick slices. Place greens in pot with meat; add butter.
Cook for 45 to 60 minutes, stirring occasionally. When done, adjust seasoning to taste.
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Joe’s Prime Rib
Chef Joe, who we have given the honorary title of “Official OMI Chef,” provided us with a wonderful prime rib recipe you will be sure to use over and over again.
- 1 cup Montreal steak seasoning
- ¼ cup thyme
- ¼ cup paprika
Mix all ingredients in a bowl. Preheat oven to 425° F. Tie prime rib using butcher’s twine in 3 or 4 equal spacing increments. Rub the entire prime rib: top, bottom, and sides all over!
Roast at 425° for 30 minutes. After 30 minutes, reduce temp to 275° and continue to roast until the internal temp in the very center of the roast is between 110°-120°F for medium rare (120°-130° for medium).
Allow roast to rest for at least 15 minutes before slicing with a very sharp knife.
To serve with your delicious prime rib, try one of these excellent sauces:
Horseradish Cream Sauce
- 1 cup sour cream
- ¼ cup grated fresh horseradish
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 1/2 Tbsp. kosher salt
- 1/4 Tbsp. freshly ground black pepper
Place all ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
Au Jus Sauce
- 2 packets beef buillion
- 1 tsp. thyme
- 1 tsp. black pepper
- ¼ cup red wine
- 1 cup water
Mix all ingredients in pan; bring to a boil and strain.
Now that dinner is over and you’re looking to add something sweet, here’s a great recipe for delicious Nutty Chocolate Matzo Crunch.
Yield: 4 Servings
- 2 6”x6” matzos
- 4 oz. milk chocolate, melted
- ½ cup Marcona almonds or salted cashews, chopped
- ½ Tbsp. fleur de sel or coarse sea salt
Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. (If chocolate softens, return to refrigerator until set) Matzo crunch is best eaten the day it is made.