TOPPER’S RESTAURANTS

113 Welfare Road

Simpson Bay, St. Maarten

Netherlands Antilles


Phone: 544.3500

Mobile: 520.6760

Vonage: 617.933.8899


ISLAND 92 ROCK & BLUES RADIO
2nd Floor Federal Express Building
Simpson Bay, St. Maarten N.A.

Phone - 599-544-3377
US Phone - 786-228-8614
info@island92.com



Shows

  1. Meatballs February 11, 2010

  2. Garlic February 4, 2010

  3. Lasagna Contest January 28, 2010

  4. Rice January 21, 2010

  5. Food Talk January 14, 2010

  6. Christmas Traditions December 17, 2009

  7. Filet Mignon December 10, 2009

  8. Olive Oil December 3, 2009

  9. Turkey November 19, 2009

  10. Lobster November 13, 2009

  11. Red Sauce October 29, 2009

  12. Yogurt October 22, 2009



Events

  1. Chicken Parmesan Contest


Links

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  Standing Rib Roast December 17, 2009

  Christmas Traditions


       

       

       


Traditional Christmas Menu

Standing Rib Roast

Creamed Spinach

Parsley Potatoes

Butternut Squash

Pumpkin Pie

Eggnog



         Standing Rib Roast


1 whole Prime Rib choice cut (serves 16 - figure 3/4lb per person if you choose to buy a smaller cut)

Salt

Pepper

Garlic powder

3 cups Mirepoix (carrot, onion and celery - chopped)

½  bottle of Merlot wine

½  bottle of inexpensive Port wine


Preheat oven to 450 f

Wash meat and remove back plate. Cover meat with a thin coat of olive oil. Rub Salt, pepper, and garlic powder over meat. Place into large roasting pan then add merlot and port wines and 3 cups mirepoix. Place into oven and cook for 1 ½ hours. Remove and let stand for 30 min. Reserve juices from roasting pan and strain to make aux jus. Slice roast into approximately 1 ¼ inch pieces. The roast will be med rare at the center and the ends will be med well. Serve with aux jus.



         Christmas Eggnog


12 egg yolks

5 whole cloves

4 cups milk

4 cups cream

3 cups light rum

1¾ cups sugar

2½ teaspoons vanilla essence

1 teaspoon ground cinnamon

¾ teaspoon ground nutmeg


In a saucepan over low heat, stir milk, cinnamon, cloves and half a teaspoon of the vanilla. Keep stirring while mixture heats, and remove from heat just before boiling point. Whisk sugar and egg yolks n a bowl. Add very slowly the heated milk mixture while continuously whisking. Pour mixture into your saucepan over a medium heat while continuing to whisk. Keep stirring until your mixture starts to resemble custard. Never let the mixture boil. Pour and strain the mixture into a pitcher, making sure to remove the cloves. Refrigerate for about 1½  hours. Stir in the cream, light rum, remaining vanilla and ground nutmeg. Refrigerate overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.


         Christmas Tradition Fun FactsChristmas_Traditions.html

          Episode 7

          Episode 7 part 2, December 24th, 2009http://gallery.me.com/melanie3#100082