The holidays are quickly approaching, and we’ve got just the right recipes to make any meal merrier. From a tender dry rubbed short rib to a confectionery corsica bread pudding—dinner and dessert are served up in Mini Cast Iron Skillets. These recipes were carefully crafted by our executive chef, Andrew Tyler. Enjoy!

Sierra-Sur Dry Rubbed Short Rib with Carrot and Fingerling Potatoes
Serving: 2

Dry Rub:
1 T Sierra-sur, fine ground
1 T Brown Sugar
1 t black pepper, fine ground
4 ea cloves, fine ground (can substitute ½ t ground clove)
2 ea, boneless 8 oz short ribs

Combine all ingredients for dry rub and coat short ribs liberally.  Wrap in plastic and refrigerate overnight.

1 ½ c carrots, medium dice
1 ea celery stalk, medium dice
1 c red onion, medium dice
6 ea fingerling potatoes, cut into disks. Approx ¼” thickness.  Keep in water.
2 T fresh thyme, picked and chopped
6 ea bay leaves
1.5 qt beef stock
½ c brandy
1 oz brown sugar
2 T tomato paste
2 oz honey
1.5 c brewed Sierra Sur coffee, use 1 T to brew.
4 oz vegetable oil
Salt and Pepper to taste.

Using a dutch oven over medium high heat, add 3 oz oil and sear on all sides approximately 1 min per side.
Remove the meat, add remaining oil and vegetables, sauté 3-4 minutes or until light brown stirring frequently.
Add brandy to deglaze and cook until evaporated.
Add tomato paste and brown sugar.  Cook 2 minutes.
Add beef stock and 1 cup of brewed coffee, reserve the other ½ cup for later.
Add honey, bay leaves, and thyme.  Bring liquid to a simmer and reduce 10 minutes.
Add the short ribs back into the liquid, cover with parchment paper and a lid.
Cook for 3.5 – 4 hours in a 300 degree oven or until fork tender.

Once the short ribs are tender, remove from the oven, and add potatoes and reserved ½ c of coffee.
Bring the liquid to a simmer on the stove, reduce until the mixture is thick, 20 – 30 minutes.
Serve immediately.

Corsica Bread Pudding with Almonds and Macerated berries
Serves: 3

Bread Pudding:
8 oz bread, cube into cubes.  Preferably 1-2 days old.
¼ tsp ground cardamom
3 oz brown sugar
Zest and juice of ½ orange.
¼ tsp salt
1 c heavy cream
1 ea whole egg
2 ea egg yolks
½ c sliced almonds

2 c milk
2 T ground Corsica coffee, coarse ground.
1 ea cinnamon stick
1.25 sheets gelatin

Macerated Berries:
1 cup berries (blueberries, black berries, or strawberries recommended)
1 T sugar
1 T reserved orange juice

Combine berries, juice and sugar into a bowl. Set aside until needed.

Steep the milk, Corsica coffee, and cinnamon together over medium low heat until simmering.
Using a fine mesh strainer, strain the hot liquid into a bowl.  Add the gelatin and mix until dissolved.

While the milk is steeping, add all remaining ingredients with the bread.  Using your hands, crush the mixture together until incorporated.  Refrigerate until needed.

Combine the milk with bread mixture and stir until incorporated.

In a greased cast iron skillet, portion the bread pudding and refrigerate until cold.
Bake in the oven at 350 degrees for 25 minutes.
Once cooked, let sit for 5 minutes, top with macerated berries and serve immediately.


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