Tonight's Menu - Outstanding Rib Roast

I did a little rearranging not so long ago (one night when I couldn't sleep) and removed our dining room table. But then we were having guests over for dinner in a few days, so what to do until the new table arrived? Well, gougeres at our apartment for appetizers and wine and then move across the hall to our friends place for a proper sit-down! I set their table the evening before and prepped as much as I could ahead of time so our migration would be quite effortless. Here is what was on the menu, with links: 

Tonight's Menu 

Serves Six 

Gougeres - serve with an inspiring red wine 

Yorkshire Puddings with Lobster in a Vanilla Chive Sauce - a little bit of a twist here; I used the sauce to pour over the Yorkshire Puddings instead of the Bread Pudding the recipe suggests 

Standing Rib Roast (four bones), unwrapped from packaging and let dry for 2 hours in fridge sprinkled with salt, pepper and Bavarian Seasoning from Penzey's, cooked until internal temp was 135 degrees--let stand for 20 minutes 

Boston Cooking School Brownies and slivers of Harvey Wallbanger Cake that I revived from an old post, topped with pistachio ice cream. 

What an outstanding evening we had indeed! 

 Soundtrack: Dexter Gordon, Ballads; Stanley Turrentine, The Spoiler; Miles Davis, Birth of the Cool; Horace Silver and The Jazz Messengers

Dave's Holiday Cheesey-Choco-Pumpkin Bars

Baby was as busy as a holiday elf this weekend, but instead of a workshop, he went to work in the kitchen to create these special bars. I suggest you do too. How the aromas of vanilla, sugar, spice--you know, everything nice--filled the entire apartment and wafted down the hall as our neighbors with wondering eyes asked just what should appear! Any remaining fillings may be put into a graham cracker crust pie shell and baked until firm, about 30 minutes--or put into individual ramekins as shown below. Do enjoy!

Dave's Holiday Cheesey-Choco-Pumpkin Bars
Ingredients
Brownie Layer:
1 box Duncan Hines dark chocolate brownie mix
1 cup chopped pistachios 

Pumpkin Layer:
1 30 oz can of Libby's pumpkin pie filling
2 large eggs, beaten
2/3 cup evaporated milk
2 TB maple syrup

Cheesecake Layer: 
3 8 oz packages of Philadelphia cream cheese
3/4 cup sugar
1 tsp vanilla extract
3 eggs

Shredded coconut, for topping

Method
Prepared brownie mix as directed on box, add pistachios but only put in a preheated 350 degree oven for 15 minutes in a 9"x 9" pan with bottom only greased. 

While that is cooking, mix in eggs, evaporated milk and maple syrup to the pumpkin pie filling. 

When the brownies have finished baking after 15 minutes, remove from oven. 

Turn oven up to 425 degrees. 

Gently pour 2/3 of pumpkin mixture over the brownies and spread evenly with a rubber spatula. Return to oven for 15 minutes. 

While that is baking, prepare cheesecake batter. In the bowl of an electric mixer, combine cream cheese, sugar and vanilla extract. Beat until smooth. Beat in eggs one at a time until each one is fully incorporated. 

Take out brownie and pumpkin mixture and turn oven back down to 350 degrees. 

Using 2/3 of cheesecake mixture, spread evenly over the brownie and pumpkin mixture. 

Put all back into oven, top with shredded coconut and bake 30-40 minutes. 

Let cool and refrigerate for two hours. Cut however you like but should serve about 12 or less depending on your eager guests.