After attending Wicked, BF and I went to Lawry's for a scrumptious prime rib dinner. I can't order when I am hungry. I want to order everything on the menu. Do you have this habit?
BF ordered "Beef" Bowl cut. This particular cut is served to teams playing the "Rose" Bowl. It's a 24 ~ 26 ounce of pure good eat.
This is my smaller English cut meal. Every entree comes with an order of salad (famous Lawry's spinning salad), Yorkshire pudding and mash potato with gravy.
Because we were so very hungry, we ordered lobster tails as well. It's actually quite a savvy deal. Two tails with any entree for an additional $22.
SG never leaves Lawry's without ordering bake potato with the work.
Can I just say this hot fudge chocolate sundae is to die for. This is a must try when you visit. Or, the English Trifle is quite yummy too but I just can't eat another bite. However, Lawry's website provides the recipe for the lovely dessert which is not too hard to make at home. Trust me I can't bake but I can do this.
1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10 inch) round sponge or white cake
¼ cup dark Puerto Rican rum, optional
¼ cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish
Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.
Makes 12 servings.
Vanilla Pudding Sauce
¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 (3 inch) piece vanilla bean or 1 teaspoon vanilla extract
1 large egg, well beaten
2 tablespoons butter or margarine
In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.