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    The Low Carb Luxury Online Magazine  
    December 5, 2003    PAGE 6       > About LCL Magazine      > Cover Page      > Inside Cover      Feature Pages:   1   2   3   4   5   6   7   8   9   10   11   12    

Featured Articles
 Light The Lights!
 Breaking Bread
 Managing Christmas Stress
 Jo Cordi's  Lifestyle Series
 Holiday Wishes
 An English Christmas
 The Leaves of Wrath
 Confessions of a Gift Giver
 Holiday Cookies!
 Travel: Wading Thru Venice
 Cooking with Jarret Hughes
 Holiday Treats or Traps?



Almond Flour

Sugarfree TWIST

     An English Christmas by Ginger Weigel

                    "The best of all gifts around any Christmas tree:
                                the presence of a happy family all wrapped up in each other."
                                                                        Burton Hillis

I love to entertain. It's as simple as that. Every chance I get; I invite people over for dinner. I don't know why, but most everyone seems delighted at the invitation. People just don't get together at someone's house anymore. It is always a restaurant. I love to eat out, but you just can't always let your hair down at a business establishment. Our friends with children think our house is great, because our basement is one big playroom. The kids roam, play on the computers, or come hang out with the adults. It doesn't matter, as long as we all have fun. In that spirit, here are some recipes so you can serve a few of your friends this holiday season.

Prime Rib Roast

No, it's not cheap, but compared to buying it in a restaurant, it's a bargain. Be sure to ask the butcher for a "top choice" roast cut from the small loin end, the best being ribs 10 through 12. Have the butcher cut off the chine bone (backbone) to make carving easiest. The rib bones look best when they are shortened and frenched; a good butcher will be happy to do this for you. Talk about the "wow" factor!
    Prime Rib Roast
  • 1 3-rib prime rib beef roast,
    about 6 lbs.
  • 5 cloves of smashed garlic (press down with the flat edge of the knife)
  • 1/4 cup prepared horseradish
  • 1 teaspoon rosemary
  • 2 teaspoon thyme
  • 1/4 cup coarse salt
  • 2 Tablespoons Montreal Steak Seasoning
    or fresh ground pepper
  • 1/4 cup extra-virgin olive oil
Preheat oven to 350F. Lay the beef in a large roasting pan, bone side down (the ribs actually form their own "rack".) In a small bowl, mash together all the other ingredients, making a paste. Massage this all over the roast.

Roast the beef about 1 1/2 to 2 hours (20 minutes a pound for medium-rare.) The internal temperature should be about 125F.

Remove the roast to a wooden cutting board and let it "rest" for about 20 minutes. Pour off the pan juices into a small bowl — you'll use this for the Yorkshire pudding, and the brown gravy.

Makes 6 to 8 servings — trace of effective carbohydrate per serving.


Yorkshire Pudding

This isn't a sweet American pudding, this is a British classic. Every Sunday, a typical English family might have a roast of beef and Yorkshire pudding. This one is made low carb, and both gluten-free and wheat-free, so I can serve it to one of our friends who has celiac. She hasn't had this in years!
    Yorkshire Pudding
  • 2 Tablespoons of the beef drippings from the above roast (fat & brown juice)
  • 1 cup low-carb bake mix
  • 1/2 cup rice protein powder
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
    (or rosemary or thyme)
  • 4 Eggs
  • 2 cups half & half
Preheat oven to 450F.
Spoon drippings into a 9x13 pan and brush all over the bottom & sides of the pan. Set pan in oven to get hot before adding batter. In a large mixing bowl, beat together eggs and half & half. Add dry ingredients and beat until smooth. Pour into prepared pan and bake 20-25 minutes until done.

DO NOT OPEN THE OVEN WHILE BAKING; the pudding will not rise as well as it should. Immediately cut into squares to serve.

1.5 net carbs per serving (12 servings)


Brown Gravy from Drippings

Traditional with the roast and pudding!
    Brown Gravy from Drippings
  • Remaining drippings from roast, fat removed;
    add beef broth to equal 1 cup
  • 2 Tablespoons dry red wine
    (I used a Cabernet Sauvignon
    we had open)
  • 2 Tablespoons minced onion
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon guar or xanthan
  • 1/3 cup heavy cream
  • Salt and Pepper to taste
In a heavy saucepan, combine drippings, wine, onion & garlic and bring up to a boil over medium heat. Let boil until reduced, and then add guar gum or xanthan to thicken. Whisk well over heat to completely blend. Salt and pepper to taste and serve.

1.0 net carbs per serving (8 servings)


Mashed Turnips

A new one for me, hope you enjoy them!
    Mashed Turnips
  • 2 lbs turnips, peeled & cut into 2-inch chunks
  • 5 cloves of garlic, peeled but whole
  • 1 stick (1/4 lb) unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon Splenda
  • Salt and Pepper to taste
Boil garlic with the turnips over high heat. Reduce heat and simmer until very tender, about 25 to 30 minutes.

Drain well, blot and place in a mixing bowl. Beat garlic and turnips with an electric mixer, add butter, sour cream and heavy cream and continue beating until the mixture is fluffy. Add the Splenda, salt, and pepper.

These can be made ahead of time and stored in the refrigerator. Bring it to room temperature before being reheating at 350F for about 20 minutes. Serve hot.

2.5 per 1/2 cup serving (8 Servings)


Roasted Asparagus

One of my husband's favorite dishes!
    Roasted Asparagus
  • 2 lbs of asparagus,
    tough ends trimmed
  • 4 Tablespoons olive oil
  • Salt and Pepper
  • Freshly grated parmesan cheese
Place trimmed asparagus in a Ziploc bag; add olive oil, salt and pepper. Zip tightly shut. Shake until all of the asparagus is coated.

Place in a roasting pan or cookie sheet and bake at 350F for 15-20 minutes. Before serving, sprinkle with parmesan cheese.

2.6 net carbs per 6 spear serving


Chocolate Cloud Cake

I first saw this luscious cake done by British sensation, Nigella Lawson. I've since turned it into
a true low carb luxury!

Chocolate Cloud Cake Base:
    Chocolate Cloud Cake
  • 4.5 oz of unsweetened baking chocolate
  • 9 Tablespoons granular Splenda
  • 1/2 cup unsalted butter, softened
  • 6 eggs, 2 whole, 4 separated
  • 1/2 cup + 1 Tablespoon Splenda
Cream Topping:
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup Splenda
Preheat the over to 350F. Line the bottom of a 9-inch spring-form pan with parchment paper. Melt the chocolate in either a double boiler or in the microwave, and then let the butter and Splenda melt in the warm chocolate.

Beat the two whole eggs and 4 egg yolks with 1/3 cup of the Splenda. Gently add the chocolate mixture.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining Splenda and whisk until the whites hold their shape, but aren't too stiff.

Lighten the chocolate mixture with a dollop of the egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35-40 minutes until center is no longer wobbly.

Cool the cake in the pan on a wire rack. The middle will sink as it cools.

When you are ready to eat, place the still pan-bound cake on a cake plate for serving. Don't worry about cracks or the sunken center — this crater look is what you want.

Whip the cream until it's soft; then add vanilla and Splenda and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, gently pushing it out towards the edges. You can dust this with a 1/2 teaspoon of cocoa power pushed thru a strainer.

5.5 net carbs without topping
8.0 Net carbs per serving with topping (8 servings)

Wine for our Dinner:

Jepson, 1999 Merlot Hey, if you're going to go all out, let's make it an all-out event!
I asked our good friend Andrew, a true wine connoisseur, to recommend the perfect red wine to accompany our dinner.

He recommends:
Jepson, 1999 Merlot. This was an excellent wine, good body, not too dry. Absolutely perfect with beef. Also, this wine is very reasonable, as the winery is trying to clear out some bottles to make room for an outstanding 2003 vintage.


Copyright © December 2003  Ginger Weigel and Low Carb Luxury
Title photo Copyright © 2003  Neil Beaty and Low Carb Luxury

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