The Christmas Special | The RUSTIC JOYFUL FOOD Show

Merry Christmas, everyone! In this festive episode, we’re rolling out the red carpet for a Christmas feast that’s sure to wow your holiday guests! We prepare a glorious prime rib, perfectly roasted to perfection and seasoned with all the warmth of the season. Alongside, we assemble the ultimate cheese board, overflowing with delectable cheese. A vibrant gem wedge salad with tangy green goddess dressing adds a fresh touch, while a creamy parmesan asparagus gratin delivers the richness we all crave. And to wash it all down, we mix up a cozy hot whiskey cider that’s as warm and comforting as Christmas itself. Get ready for a spread that will fill your home with festive cheer and delicious memories!

Special thanks to our sponsors, Albert Lee and Electrolux.

Herby Mustard Herb and Garlic Prime Rib

Prep Time 20 minutes
Roast Time 45 minutes
Rest time 2 hours
Serves 10-12

1 8-pound boneless rib roast  
1 cup softened butter  
1/4 cup sage leaves  
2-3 sprigs thyme 
2-3 sprigs rosemary
1/4 cup brown deli or Dijon mustard  
5-6 cloves of garlic  
Salt and pepper to taste  

Base:

5-6 large carrots, sliced 2 inches thick
2 onions, sliced into 2-inch sections
 

1. Allow rib roast to sit at room temperature for 3 hours. Preheat oven to 500 degrees.   

2. Generously season beef. 

2. In the work bowl of your food processor, place all remaining ingredients and pulse to thoroughly combine.    

3. Trim excess fat from rib roast 

4. Score prime rib using a sharp knife, 5 to 6 cuts along the top of the meat, at least 1 inch deep.   

5. Place sliced vegetables in the base of your baking tray. 

4. Place roast on top of the veggies, now spread the butter mixture evenly over the top of the rib roast.  

5. Roast 45-55 minutes, then turn off oven. Do not crack the oven door. Allow roast to remain in the oven 2 hours. This yields a perfectly medium rare roast. The center of the roast will be rare.   

6. Slice and serve!   

Creamy Parmesan Asparagus Gratin

Prep time 5 minutes
Bake time 25-30 minutes
Serves 4-6

1 1/2 pounds fresh asparagus
2 tablespoons soft butter
1 tablespoon olive oil
3/4 cup shredded parmesan, divided
2 cloves fresh garlic, sliced
1 1/2 cups heavy cream
3/4 cup panko breadcrumbs
Salt and pepper to taste

1. Preheat oven to 350 degrees. Wash asparagus. With two hands, bend each asparagus spear towards its base until the woody end snaps off. This is how you prepare asparagus to be enjoyed fresh or cooked!   

2. Add olive oil and butter to the bottom of a 7×9 baking dish, then top with asparagus.  

3. Sprinkle half the parmesan cheese over the asparagus. Add garlic around the pan. 

4. Cover asparagus evenly with heavy cream.  

5. Season with salt and pepper. Sprinkle breadcrumbs evenly over the top.  

6. Add remaining cheese. Bake 25-30 minutes until bubbly and golden brown. 

Note: If asparagus spears are skinny, baking time may be shortened by 5 minutes. As it bakes, watch for preferred doneness.  

Gem Wedge Salad

Prep time 15 minutes
Serves 4-8 people

4-8 heads gem lettuce, washed and halved
1 pound bacon
1 8-ounce container blue cheese crumbles
1 cup toasted pecans
2 cups cherry tomatoes, halved
1 1/2 cups green goddess dressing

1. Crisp up bacon and drain onto a paper towel-lined plate.  

2. On a large platter, begin to assemble the salad. Layer halved or quartered gem lettuce heads. Dress with green goddess dressing.  

3. Layer blue cheese, then pecans, then cherry tomato halves across the lettuce.   

4. Spoon a bit more dressing over the top. Enjoy!  

Green Goddess Dip

Prep time 10 minutes
Makes around 2 cups

2 cups plain or Greek yogurt
1 cup mayonnaise
2 tablespoons buttermilk powder (alternatively, use a natural ranch packet)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
Chives
1/2 cup fresh basil
1 fresh garlic clove
Salt and pepper to taste
Milk or half & half, to thin dip if needed

Sticky Toffee Pudding

1 cup pitted dried dates
1/2 cup unsweetened apple juice
1/2 cup plus 3 tablespoons butter, softened and divided
2 cups dark brown sugar, divided
3 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup boiling water
heavy cream, for garnish

Extra toffee sauce:

3/4 cup heavy cream
1 cup dark brown sugar
1 pinch salt

1. Preheat the oven to 350 degrees. Generously butter a 9×9-inch or 10×10-inch baking dish; set aside.  

2. Bring dates and apple juice to a boil, carefully smashing with a fork; cover and remove from heat.  

3. Meanwhile, cream 1/2 cup of butter and 1 cup dark brown sugar until light and fluffy; add eggs one at a time, and mix until well incorporated.  

4. Add salt, vanilla, and spices. Fold in flour, baking powder, and baking soda until just mixed.  

5. Add hot date mixture with the mixer running on low.  

6. Spoon cake batter into a baking dish. Dot top of cake with the remaining soft butter, and sprinkle remaining 1 cup dark brown sugar over that.  

7. Pour boiling water over top of cake (I use the dirty date pan to bring water to a boil) and bake 25 to 30 minutes or until cake has set and top has crackled slightly. Allowed to cool at least 10 minutes before scooping to serve.  

8. For toffee sauce, cook cream and sugar together over medium heat until sugar dissolves, about 3 to 4 minutes, and add salt.  

9. To serve, spoon out pudding, and drizzle a bit of sauce and heavy cream over the top. Serve with vanilla ice cream or by itself.

Hot Whiskey Cider

Prep time 5 minutes
Simmer time 5 minutes
Makes a little over a half-gallon

64 ounces of your favorite apple cider
4 ounces of your favorite whiskey
1 ounce vanilla-infused bourbon
2-3 cinnamon sticks
Fresh cranberries to float
Rosemary for garnish (optional)

1. Bring all ingredients to a simmer. Do not boil.  

2. Alternately, you can skip the whiskey to make an alcohol-free cider. Whiskey may be added later; 1/2-ounce to 1 ounce per 8 ounces of cider.