Blood Orange Salad

3 cups assorted baby greens
4 - 6 blood oranges, peeled
1 small red onion, cut into rings
1 small jicama, peeled and cut into small batons
4 - 6 tablespoons extra virgin olive oil
Salt and fresh, ground pepper
Juice of one orange
Juice of one lemon
1 shallot, minced
1 cup pecan halves
1 egg white, whisk lightly
1 tablespoon brown sugar

Whisk together the shallot, orange juice and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Set aside.

Toss the pecans in the egg white. Sprinkle with the brown sugar. Place on a sheet pan and toast in a 350 degree oven until golden brown.

Slice the blood oranges and arrange on six chilled salad plates. In a salad bowl, combine the greens, red onion, jicama and pecans. Add the dressing and toss. Divide the salad onto each of the plates.

Serves 6

Roast Prime Rib of Beef

1 - (three rib) prime rib roast - trimmed, about 5 pounds
3 cloves garlic
2 tablespoons olive oil
Kosher salt and fresh cracked pepper
2 bay leaves

Pre-heat oven to 450 degrees. Bring the meat to room temperature by removing it from the refrigerator at least one hour before roasting.

Using a paring knife, slice small holes into the meat and insert the sliced garlic into them. Rub the olive oil over the roast. Season the meat generously with the salt and pepper on all sides. Place the bay leaves on top of the meat. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for one hour for medium rare. The internal temperature should reach 130 degrees. Remove the meat from the oven and let it rest for 15 minutes before carving.

Serves 6

Cheese Blintzes with Orange and Honey

BATTER
3/4 cup All Purpose flour
3 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 1/4 cups milk
1/4 cup + 2 tablespoons melted butter
1/2 teaspoon vanilla extract

In a large mixing bowl, sift together the dry ingredients. Set asisde.

In a medium size bowl, combine the eggs, milk, 1/4 cup butter and the vanilla. Whisk the egg mixture into the dry ingredients until smooth.

Heat a crepe pan over medium heat. Brush the pan with part of the remaining butter. Pour in an ounce and a half of the batter. Tip the pan slightly to spread the batter. Brown the crepe on one side and then turn it over. Remove the crepe from the pan. Continue until all the batter is used.

FILLING
3/4 cup ricotta cheese
3/4 cup mascarpone cream cheese
2 tablespoons honey
Zest of one orange
1/2 teaspoon vanilla extract
Powdered sugar
1/4 cup each of 2 varieties of jam

Mix the ricotta, mascarpone, vanilla, honey and orange zest together.

TO ASSEMBLE THE CREPES
In the center of each crepe, place a heaping tablespoon of the filling. Fold the edges in on each side and then fold the top and bottom sides of the crepe over to form a rectangle.

Now heat a large skillet over medium heat and brush with melted butter. Place the crepe in the pan and cook for approximately 30 seconds on each side. Place the crepes on warm plates. Dust with powdered sugar and garnish with the jam.

Pumpkin Creme Brulee

6 egg yolks beaten
2 whole eggs
3/4 cup granulated sugar
pinch of salt
4 1/2 cups whipping cream
1 vanilla bean, split
6 tablespoons superfine sugar
8 six ounce oven-proof ramekins
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger

Preheat oven to 300 degrees.

Put the egg yolks, eggs, granulated sugar and salt into a stainless steel bowl. Whisk together. Pour the cream into a heavy sauce pan. Add the vanilla bean and scald the mixture. Slowly whisk in into the egg mixture. Whisk the pumpkin and spices. Cool the custard.

Pour into the 8 ramekins. Place in a water bath and cover with foil. Bake for about 50 minutes or until barely set. Refrigerate for several hours.

When ready to serve, sprinkle the custard with superfine sugar and then caramelize the sugar with a small propane torch or by placing them under the broiler until the sugar browns. Allow the sugar to harden before serving.

CARROT PUREE

1 pound carrots, peeled and sliced
4 tablespoons sweet butter
Salt and freshly ground white pepper
Freshly grated nutmeg
1/4 whipping cream

Melt the butter in a saucepan and slowly cook the carrots, uncovered, until they are soft. Puree in a food processor or blender until smooth. Add the whipping cream and season well with the salt and white pepper. Grate just a little fresh nutmeg into the carrot puree, stir well and serve.