Christmas... Garlic-Crusted Beef Rib Roast, White & Wild Rice Pilaf
and Sweet Potato Bundt Cake
Hanukkah... Ginger Beef Brisket With Dried Fruits, Sweet Potato Latkes and Raspberry-Chocolate Cheesecake

(Family Features) - Welcome guests this Christmas season to the warmth and hospitality of a festive holiday meal at home.

Garlic-Crusted Beef Rib Roast makes a stunning focal point, especially when carved at the table. It's impressive, easy and definitely delicious.

White & Wild Rice Pilaf studded with pecans and dried cranberries is a perfect side dish. The splash of lemon juice gives it a refreshing flavor twist.

A spectacular dessert is always in good taste. Made with moist, deep orange-colored Louisiana sweet potatoes, this sugar-dusted Sweet Potato Bundt Cake promises to satisfy.

For additional holiday recipes and tips, visit:
www.BeefItsWhatsForDinner.com
www.realemon.com
www.sweetpotatoes.org

Garlic-Crusted Beef Rib Roast
Total preparation and cooking time: 3 hours

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
2 teaspoons cracked black pepper
2 medium heads garlic
2 tablespoons olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon white pepper

Leek Sauce:
2 teaspoons olive oil
1 cup leeks (white and pale green parts only), cut in half lengthwise then crosswise into thin strips
1 container (8 ounces) dairy sour cream
2 tablespoons milk
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white pepper

1. Heat oven to 350°F. Place beef roast, fat side up, on rack in shallow roasting pan. Rub all sides of roast with cracked black pepper. Cut about 1/4 inch off the stem end of each garlic head, exposing cloves. Remove outer papery skin, leaving heads intact. Place garlic in center of 12-inch- square heavy-duty aluminum foil; drizzle with oil and fold up edges to seal tightly. Place garlic packet alongside roast in pan.
2. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast beef and garlic heads in 350°F oven. Remove garlic from oven after 45 minutes; cool slightly. Continue roasting beef 1-1/4 to 1-1/2 hours for medium rare; 1-3/4 to 2 hours for medium doneness.
3. Meanwhile, squeeze garlic cloves from husks into medium bowl. Mash garlic with fork until smooth. Stir in thyme, salt and white pepper; set aside.
4. Heat oil in nonstick skillet over medium heat until hot. Cook and stir leeks 6 to 8 minutes or until they become slightly browned and crispy; set aside. Combine dairy sour cream, milk and mustard in small bowl. Season with salt and white pepper. Just before serving, stir in half the leeks; reserve remaining half to sprinkle on top of roast.
5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board. Rub roast with garlic mixture; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Sprinkle roast with reserved leeks and carve into slices. Serve with sauce.

Makes 6 to 8 servings

White & Wild Rice Pilaf
Total preparation and cooking time: 1 hour

1/2 cup wild rice
3 cloves garlic, minced
1 can (13-3/4 to 14-1/4 ounces) ready-to-serve beef broth
3/4 cup water
1/4 cup ReaLemon Lemon Juice From Concentrate
1 cup long-grain white rice
1/2 cup coarsely chopped toasted pecans
1/3 cup dried cranberries
1/4 cup chopped green onions
1/4 cup chopped parsley

1. Place wild rice and garlic in saucepan; stir in beef broth, water and lemon juice. Bring to boil. Cover; reduce heat and simmer 30 minutes.
2. Add white rice; cover and simmer an additional 20 minutes. Remove pan from heat; stir in pecans, cranberries, green onions and parsley. Cover; let stand 5 minutes to allow cranberries to plump and flavors to blend. Serve warm.

Makes 6 to 8 servings

Cook's Tip: To toast pecans, spread in shallow baking pan.

Bake at 350°F for 5 minutes, stirring occasionally, until toasted. Remove from pan. Let cool.

Sweet Potato Bundt Cake
Total preparation and cooking time: 1 hour

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups cooked, mashed fresh sweet potatoes or 2 cans (15 ounces each) sweet potatoes, drained, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
1/3 cup flaked coconut
Confectioners' sugar
Glaze (optional, see below)

1. Heat oven to 350°F. Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition. Stir in sweet potatoes and vanilla. Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl.
2. Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut. Spray 9-inch Bundt pan with nonstick cooking spray. Pour in batter.
3. Bake in 350°F oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan 10 minutes; invert cake onto serving platter. Dust cake with confectioners' sugar or drizzle with glaze, as desired.

Makes 16 servings

Glaze (optional): In small bowl mix together 1 cup confectioners' sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.

At this time of celebration, plan a menu that combines the best of time-honored Hanukkah favorites.

Ginger Beef Brisket With Dried Fruits, slowly simmered with apple juice, dried figs and apricots until fork-tender, wins raves. The thickened cooking liquid becomes a tasty sauce to serve alongside.

Sweet Potato Latkes, sautéed just until tender and crisp, are a delicious twist on tradition. Deep orange and intensely flavored Louisiana sweet potatoes make latkes that please both the eye and the palate.

Beautiful Raspberry-Chocolate Cheesecake holds a delicious secret ingredient. Using lemon juice makes just the right flavor balance for the sweetness of the filling.

For additional holiday recipes and tips, visit:
www.BeefItsWhatsForDinner.com
www.realemon.com
www.sweetpotatoes.org

Ginger Beef Brisket With Dried Fruits
Total preparation and cooking time: 3-1/2 hours

5 pound boneless beef brisket, flat cut
1 tablespoon olive oil
1-1/2 cups chopped onions
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups apple juice or apple cider
12 dried figs or dried plums
12 dried apricots
3 tablespoons chopped crystallized ginger
2 tablespoons cornstarch dissolved in 1/4 cup water

1. Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.
2. Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5- quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to boil. Cover tightly; reduce heat and simmer 2 hours.
3. Add figs, apricots and ginger to pan. Continue cooking additional 1 to 1-1/2 hours or until brisket is fork-tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.
4. Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly. Stir in fruit mixture.
5. Trim excess fat from brisket. Carve brisket across the grain into thin slices. Serve with sauce.

Makes 6 to 8 servings

Sweet Potato Latkes
Total preparation and cooking time: 30 minutes

3 cups peeled, shredded sweet potatoes
2 eggs, beaten
1/4 cup sliced green onions
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Canola oil for frying

1. Combine sweet potatoes, eggs, onions, flour, salt and pepper in large bowl.
2. Pour oil to 1/4-inch depth in nonstick skillet. Heat over medium heat until hot. Measure 2 tablespoons potato mixture for each latke. Flatten in palm of hand. Place in oil and flatten again by pressing with large spatula.
3. Cook 2 minutes on each side or until golden and crispy. Remove from pan; drain on paper towels.

Makes 8 (2 latke) servings

Raspberry-Chocolate Cheesecake
Total preparation and cooking time: 50 minutes

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
1 egg
3 tablespoons ReaLemon Lemon Juice From Concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen loose pack raspberries
Chocolate Glaze (recipe follows)

Heat oven to 350°F. Combine graham cracker crumbs, sugar and butter in medium bowl. Press mixture firmly on bottom and sides of 9-inch pie plate. Bake in 350°F oven 8 to 10 minutes; cool.

Meanwhile, beat cream cheese with mixer until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.