GOLDEN VALLEY, Minn. -- Lifestyle expert Ross Sveback joins KARE Saturday in the kitchen to share some unique recipes for Father's Day.
The first recipe was created to try and get men in the kitchen by adding 'men-friendly' ingredients like Scotch Whiskey. Here's Sveback's recipe for scotch braised pot roast:
- 2 tbsp. olive oil
- 1 2# (roughly) chuck roast
- 1.5 c. beef stock
- 1.5 c. Scotch Whiskey
- 3 garlic cloves, rough chopped
- 6 carrots, rough chopped
- 6 celery stalks, rough chopped (with leaves)
- 1 bag frozen pearl onions
- 2 tbsp. unsalted butter
- salt & pepper to taste
- 1 tbsp. Smokey 45 seasoning (Penzey's)
In a 5 qt Dutch oven over medium high heat, place olive oil and when it begins to smoke add the roast. Brown for 5 minutes on one side and four minutes on the other. This will result in some smoke and spatter - just be prepared. Add beef stock and Scotch to pot and bring to boil, then reduce heat to simmer, cover and cook for 2.5 hours - checking every once in a while to make sure it is simmering and not boiling.
Add chopped carrots to pot, cover and cook for ten minutes. Add celery and pearl onions, cover and cook for ten more minutes. Remove cover and remove roast and vegetables from the pot, placing onto a platter - covering to keep warm.
Bring mixture back to boil and cook uncovered for 15 minutes, reducing liquid by half - whisk in butter, Smokey 45 seasoning, and season with salt and pepper to taste. Pour 1/2 cup over roast and serve the rest on the side for guests to serve themselves - enjoy!
8 tbsp. (1 stick) unsalted butter, room temperature
1 1/3 cups sugar
1 cup sour cream
1/2 cup milk
4 large egg whites
1 tbsp. vanilla bean paste
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cup cake flour
Preheat oven to 350. Cream butter and sugar together, scraping bowl to ensure ingredients are well incorporated. Add egg whites and beat well, scraping bowl to fully combine. Add sour cream and milk, beating to combine, followed by the baking soda, powder, salt and vanilla bean paste. Lastly, add the cake flour and beat until thoroughly combined.
Scoop scant 1/4 c. batter into muffin-cup lined cupcake pan that has been prepped with Bake-klene. Place pan into oven and immediately reduce oven temperature to 325. Bake for 20-25 minutes, until tester comes out clean. Let cool completely before frosting. Enjoy!
Ross is featured on this month's Spring issue of Traditional Home Magazine and will be featured in the upcoming July issue of Delta Sky Magazine, so be sure to check them out!
Ross will also be holding cooking classes at Warners-Stellian in Edina. Classes are 2 and a half hours and are limited to 12 people, so be sure to sign up. Copst is $60 per student. Reservations can be made on his website RossSveback.com.
Class topic and dates are as follows:
- June 29th - Tapas Buffet
- July 13th - Brazilian Churrasco
- July 27th - the 70's, California Dreaming
- August 10th - New Orleans
Other delicious Father's Day recipes can be found on Ross's website; including Scotch Whiskey Salted Caramels and Vanilla-Bean Scotch Brulee Custard... yum!!
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