Happy Holidays from Your Family at Saxon

Happy Holidays! In celebration of the holidays, the Saxon crew has decided to share one of our favorite holiday recipes for this month’s Fresh Brew! We hope you all have a safe and happy holiday season! 

Three-Ingredient Prime Rib Roast

Ingredients

  • 1/3 cup finely ground coffee
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 vanilla bean, split and seeds scraped
  • One 12-pound, bone-in prime rib roast (5 bones)

Directions

  1. In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
  2. Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
  3. Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

This recipe was provided by Food&Wine. If you’d like to visit the original source, please click here.

**Holiday Hours

Our office will be closed on Tuesday, December 24 and Wednesday, December 25.

Our office will be closed on New Year’s Day, Wednesday, January 1.

We wish you a happy holiday season filled with family and friends!

Give It A Try & Share It!


Thanksgiving Pie with the Saxon Family

Happy Holidays! In celebration of the holidays, the Saxon crew has decided to share one of our favorite holiday recipes for this month’s Fresh Brew! We hope you all have a safe and happy Thanksgiving! 

Four-Flavor Sheet Pan Pie

Ingredients

Crusts:

  • Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • 1/4 cup turbinado sugar

Apple Pie:

  • 2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons unsalted butter
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • Kosher salt

Sour Cherry Pie:

  • 2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar

Pumpkin Pie:

  • 1 1/3 cups canned pure pumpkin puree
  • 2/3 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 large egg

Pecan Pie:

  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Kosher salt
  • 3/4 cup roasted pecan halves

Directions

  1. For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  2. Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  3. For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  4. For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  5. For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  6. For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  7. Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  8. Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  9. Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  10. Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  11. Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.

**Holiday Hours

Our office will be closed Thursday, November 28 and Friday, November 29. We wish you a happy Thanksgiving filled with family, friends and good food!

Give It A Try & Share It!