High Tide

The CapeMay.com blog

Holiday Recipes


Perhaps the most impressive and traditional of all Christmas meals is the Prime Rib of Beef. It may also be the most difficult to get just right — beautifully dark and crusty on the outside, pink and juicy on the in. Letting the meat rest inside the oven after roasting is the secret to perfect prime rib. The seasoning ingredients can be adjusted to suit individual taste — the cooking method remains the same.

1 standing rib roast, approximately 7 1/2 lbs. (brought to room temperature)

2 Tbs. dried oregano
2 Tbs. powdered garlic (not garlic salt)
1 Tbs. dried thyme leaves
1 Tb. paprika
2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1 tsp. salt (preferably Kosher)

Accompanying sauce:
1/4 cup grated horseradish
3 Tbs. mustard (preferably coarse ground)
2 Tbs. honey
1/2 tsp. freshly ground black pepper
dash of salt
2 red peppers as garnish, if desired

Preheat oven to 425 degrees. Mix the seasonings ingredients together and pat onto top and sides of roast. Place in large roasting pan and roast for 30 minutes. Baste with accumulated pan juices, reduce heat to 375 and roast for an hour. Turn oven off and let roast rest in pan for 45 minutes. Remove from oven, baste again with pan juices and keep warm, tented with foil until carving. Cut the meat into 1/4 to 1/2 inch segments and place one slice per person on warmed plates. Cut red pepper into rounded segments to serve as bowls for sauce. Combine horseradish, mustard, honey, salt and pepper and spoon into red pepper containers. Spoon 1 tablespoon pan juice over meat before serving. Serves 8 to 10.

Recipe shared by Jennifer Brownstone Kopp
Cape May, New Jersey


When my grandmother, born in England, came to America with her husband she brought this recipe along.  It was given to her by her mother, who in turn gave it to my mother and she in turn passed it along to me.  It has been a family favorite and we never have roast beef without this accompanying Yorkshire pudding.

2 cups of flour
2 cups of milk
3 eggs
1/2 teaspoon of salt
1/2 cup of hot beef drippings

Sift the flour and salt.  Beat the eggs, add milk to the eggs and mix with the flour – a little at a time until the mixture is smooth.  Pour into a shallow pan, into which you’ve placed the beef drippings.  Bake in a moderate oven 30 – 40 minutes, when it is golden brown and crisp.

Cut into squares and place around the platter of beef.  Serve immediately with good beef gravy.  I use a pan about an inch deep, 14″ long and 9″ wide.  This recipe serves 6 to 8.

Be aware, most people tend to make Yorkshire pudding too soggy and heavy — a most indigestible mass.

Recipe shared by Frances Haas
Abington, Pennsylvania


Holiday gift giving can be even more fulfilling to the gift giver as well as the recipient when created in the kitchen. These garlicky peppers — red and green — presented in decorative jars are best when accompanied with a loaf of good French bread and a bottle of wine. They can be served as an appetizer or as a salad.

4 medium green peppers
4 medium red peppers
1/2 cup olive oil
8 flat anchovies, mashed
3 tbs. chopped basil
6 garlic cloves, finely chopped
salt and freshly ground black pepper

Roast peppers under the oven broiler until skin is dark brown and blistered. Place peppers in a large paper bag and set aside for approximately 10 minutes. Peel peppers (see note), cut in half or quarters and remove seeds and pith. Pat dry with paper towels and cut into strips. In a small bowl, whisk together the oil, anchovies, basil, garlic, salt and peppers. Add peppers, cover and refrigerate for several hours or overnight. Serve at room temperature. Makes 6 to 8 servings.

NOTE: Letting the peppers rest for about 10 minutes in a paper bag after roasting them under the oven broiler makes for easier peeling. Rinsing under cold water helps remove seeds and skin residue. Make sure peppers are patted dry before proceeding.

Recipe shared by Jennifer Brownstone Kopp
Cape May, New Jersey


1 lb. of semi-sweet chocolate (chopped)
10 Tbs. butter, unsalted
5 eggs, separated

Melt chocolate and butter in a double-boiler.  Stir until smooth, pour into large bowl and cool slightly.  Preheat oven to 375 degrees.  Generously butter a 9″ springform pan.  Beat yolks to blend into the chocolate mix.  Beat whites until stiff peaks form.  Fold 1/4 of the egg whites into mixture to loosen.  Fold in remaining whites.  Pour batter into prepared pan.  Bake for 12 minutes. DO NOT OVER BAKE.

3 cups of whipping cream
2 Tbs. sugar
1/2 tsp. vanilla

Beat whipped cream until soft peaks form. Whip in sugar and vanilla.  Serve very cold over chocolate cake.

Recipe shared by Janis Reith
Petersburg, Virginia


1 lb. elbow macaroni
12 oz. sharp cheddar cheese, shredded
12 oz. mild cheddar cheese, shredded
12 oz. mozzarella cheese, shredded
1 can condensed milk mixed with 1 can water
salt/pepper to taste
1 tb. butter

Boil macaroni until al dente – approximately 10 minutes. Drain water. Coat macaroni with butter, add salt and pepper to taste.
Stir in all three cheeses thoroughly and add milk and water mixture. Bake at 350 degrees for approximately 1 hour — water and milk should be absorbed and casserole slightly browned on top.

Recipe shared by Patrick Murray


2 sticks (1 cup) unsalted, softened butter
3 cups confectioner’s sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans, or walnuts (2 1/2 ounces)
3/4 tsp. of salt

1. First, beat softened butter and about 1/2 cup of the confectioner’s sugar in a large bowl until the mixture is pale and fluffy (about four minutes with electric mixer). Beat in vanilla, then add flour, nuts and salt and mix at low speed until just combined. Cover and chill dough for at least 6 hours.
2. Preheat oven to 375 degrees. Let dough stand at room temperature for about 15 minutes to soften. Roll level teaspoons of dough into 3/4 inch balls and place about 2 inches apart on lightly buttered large baking sheet.
3. Bake  in middle of oven until bottoms are pale golden, about 8 to 10 minutes.
4. While baking, sift remaining 2 1/2 cups confectioner’s sugar into large shallow bowl.
5. Immediately transfer hot cookies to confectioner’s sugar, gently rolling to coat well, and transfer to rack to cool completely. Roll cookies in confectioner’s sugar again when cooled.

Recipe shared by Gary Chasen
Harvey Cedars, New Jersey