If you were listening to Donna and me on WPTF this morning, here are the recipes I shared.  And if you weren’t listening, I hope you enjoy them anyway! And if you’re new to the John Locke Foundation, take a few minutes to explore The Locker Room and JohnLocke.org. I think you’ll like what you find. If you’d like a free subscription to our monthly newspaper, Carolina Journal, shoot me an email with your mailing address and I’ll get you signed up. [email protected]  BTW: Our colleague, Mitch Kokai will be subbing for Bill LuMaye next week so be sure to listen in then to WPTF 680 AM.

Again, thanks for listening to Donna and me today. I hope you enjoyed it half as much as we did!

Happy holidays to you and your family. May you enjoy good food, good wine, good company and the blessings of freedom.

Zinfandel-Braised Beef Short Ribs

3 T room temperature butter, divided

8 3-4 inch long meaty beef sort ribs (about 4 lbs)

Coarse kosher salt

2 1/1 C chopped red onions

2 C 1/2 inch cubes peeled parsnips

6 garlic cloves, chopped

2 T chopped fresh rosemary

1 750-ml bottle zinfandel

2 C low-salt beef broth

1 T all purpose flour

Preheat oven to 325 degrees. Melt 1 T butter in haevy large oven-proof pot over medium high heat. Sprinkle ribs with coarse salt and pepper. Add ribs to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 T butter to pot. Add onions; state til brown, about 6 minutes.  Add parsnips; state til beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.

Return ribs and any accumulated juices to pot, arranging in a single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.

Using tongs, trasnfer ribs to clean bowl. Spoon fat from pan juices. Boil justices until just beginning to thicken, about 10 minutes. Mix 1 T butter and flour in small bowl to smooth paste. Whisk juices in pot; simmer until thickened, nought to coat spoon, about 5 minute longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over.

You can make this up to 2 days ahead. Chill uncover until cold, then cover and keep chilled. Rewarm over low heat before serving.

from Bon Appetite, May 2009

You can serve the ribs over your favorite mashed potatoes or I prefer them over grits.  Here’s my favorite recipe:

Creamy Cheese Grits

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.

Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

From Barefoot Contessa Back to Basics, 2008

Jenny, thank you for calling in asking for the “easy cake from a year ago”  I think this is the one you were thinking of. At any rate, it is delicious and good addition to your holiday standbys.

Inside Out Chocolate Bundt Cake

1 package devil’s food cake mix

1 4 oz pkg instant chocolate pudding

2 eggs

1 ¾ cups milk

12 oz. pkg. chocolate chips

1 tsp vanilla

Mix all ingredients by hand. Use a well-greased and floured bundt pan. Bake at 350-degree oven for 50-55 minutes.

Dust with powered sugar.  Perfect with a big scoop or two of peppermint ice cream, whipped cream and a mini-candy cane for the holidays.  Freezes beautifully.

A family tradition for generations, the holidays aren’t complete without this lovely coconut cake. My mother-in-law, Dot Gray passed the recipe along to me. It is a reminder of her and that family is what makes the holidays special.

Coconut Cake 

Cook package of Duncan Hines white cake mix, bake in 2 layers and split each, or bake in 4 separate pans (just watch cook time)

Between the four layers, spread evenly mixture of 1 pint sour cream, 12 oz frozen coconut, 2 cups sugar. Refrigerate overnight or until well set.  Cover exterior of cake with cool whip. Sprinkle all over and along sides with additional coconut flakes.

Can decorate with mini-candy canes, red and green candies cherries. or for extra fun: green “holly leaves” from rice Krispie treat recipe and red hot candies for the berries.

For the gentleman who called in requesting an easy fudge recipe, you can’t get any easier than this one or more versatile. Feel free to substitute peanut butter, milk chocolate or half bittersweet chips.

Easy Fudge

3 Cups chocolate chips

1 14 oz can sweetened condensed milk

1/4 C butter

1 Cup chopped nuts, your choice and optional

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Pour into well-greased 8X8 glass baking dish. Chill til set. Cut into squares.

The Toffee Crunch recipe with saltine crackers can be found here: http://lockerroom.johnlocke.org/2015/12/18/toffee-crunch-for-the-holidays-a-recipe-for-friday-afternoon/

And from Kim Sears, our wine friend – Prosecco goes with anything, a spanish Cava in lieu of a champagne and Rose is good even in the winter.  Red blends are nice and a sauvignon blanc goes well with most food.

How much will you need? A 750 ml bottle of wine has 5 servings, allow 2 glasses per guest.  Kim buys 2 bottles of red for every bottle of white. Allow two beers per guest. May need to adjust depending on your guests, time of day and length of time for your party.