Not Just Bread!

By Sandi Smith June 7, 2022
Hello! I hope all of you who reside in the Central PA region were able to enjoy the amazing weather we had this past weekend. It was glorious and we were outside loving every minute of it. If it’s possible to rate your weekend based on the great picnics you attended, ours was a 12 out of 10. We attended three (yes, three!) picnics – two Saturday afternoon/evening, and one Sunday evening. All were different styles of picnics and all featured at least one notable menu item. (I was taking notes for future picnics.) When you plan a picnic, what is the first thing you focus on? Usually the main dish. One of the events was a pig roast (Yum! So Good!), so that took care of the main, one featured marinated chicken that had been in the marinade for over 24 hours and was amazingly tender and tasty, the last one was a classic hot dog roast (with s’mores for dessert). Surprisingly, out of all the events and delicious food, the most notable dish for me was a watermelon and cucumber salad that featured a lime and ginger dressing. It was perfect for the evening’s gathering when the sun was warm on the patio and we were gathering around the firepit. The cool, refreshing combination of ingredients melded into a sweet-savory accompaniment to the evening meal. Not only did it taste like a summer breeze, it added a beautiful color dimension to the table. I can’t wait to entertain and wow my guests with it. (In fact, this weekend is shaping up to a picnic weekend already. Just one so far, but the week is young!) Finally, one of the best things about this recipe? I can get everything at the market! It will all be fresher than fresh! So, let’s dive in! Watermelon and Cucumber Salad with Ginger-Lime Dressing INGREDIENTS 1 1/4 pounds diced watermelon (about 4 cups) 1 medium English cucumber, trimmed, quartered lengthwise and cut into 1/2-inch thick pieces (about 3 cups) 1 scallion, sliced paper-thin 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 2 teaspoons finely grated fresh ginger 1/4 teaspoon fine sea salt or table salt 1/4 cup fresh mint leaves, torn DIRECTIONS In a large bowl, toss the watermelon, scallion and cucumber until combined. In a small bowl, whisk together the lime juice, olive oil, ginger and salt until combined. Drizzle the dressing over the watermelon, scallion, and cucumber and gently toss to coat, then add the mint. Gently toss to combine. Serve.

It's Prime Time For Prime Rib!

Sandi Smith • March 6, 2020

Get The Family And Friends Together For This Treat!

One of the joys of developing friendships with our customers is the conversations about food and the exchange of recipes. Over the years, many folks have delighted us with sharing their favorite recipes.

This past week, we enjoyed one of those that was out of this world. It was a special (for company) recipe that we enjoyed with family and friends and it wowed all of us. We accompanied this prime rib dinner with sautéed asparagus, roasted spaghetti squash, roasted potatoes (with all the fixin’s) and warm Sharp Cheddar Loaf. Then, to top it off, we had warm Bumbleberry Pie with vanilla ice cream. After that, lots of great visiting and cooing over our granddaughter. (The great-grandparents even came in for dessert and to visit and hold her.)

This coming week, we’ll have some great options for a meal like this…Rosemary Bread, Everything Onion loaves and rolls, and Shoofly Pies for dessert. Gather the family and friends and celebrate life!

NOTE: This recipe feeds about 2-3 people, so I doubled it and we had plenty. Tom used the leftovers to and the bones to make a delicious beef and mushroom soup.
 
Prime Rib with Red Onion Reduction

1 beef rib with bone (about 2 ¼ pounds, about 1 ½ inches thick) (Available from Linda’s Meats by special order.)
1 t lightly crushed black peppercorns
1 T coarse sea salt, crushed
4 T unsalted butter
 
Onion Sauce

1 large red onion or 8-10 shallots, sliced
½ c fruity red wine
½ c beef broth
1-2 T red current jelly or seedless raspberry preserves
¼ t dried thyme
2-3 T EVOO
Salt and freshly ground pepper
 
Preheat oven to 425 degrees. Wipe the beef with damp paper towels. Mix crushed peppercorns with crushed sea salt and press onto both sides of the meat, coating it completely. Let stand, loosely covered, for 30 minutes. (I used Montreal Steak Seasoning instead of peppercorns and sea salt to coat the ribs.)
To make the sauce, melt 3 T butter in large saucepan over medium heat. Add onion or shallots and cook for 3-5 minutes until softened, then add wine, broth, jelly or preserves and thyme and bring to a boil. Reduce heat to low and simmer for 30-35 minutes until liquid has evaporated and sauce has thickened. Season with salt and pepper to taste. Keep warm.
Melt remaining butter with oil in heavy, ovenproof frying pan or large casserole over high heat. Add meat and cook 1-2 minutes (until browned) on each side. Immediately transfer pan to oven and roast 10-15 minutes or until internal temperature measures 125. Remove from oven and transfer to cutting board. Cover and let stand 10 minutes. Loosen meat from bone with knife, carve into thick slices and serve with onion sauce.