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Cranberry-Blood Orange Glazed Ham

10/31/2018

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Picture
Serves 12 plus
 
1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2  sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)
 
  1. Preheat oven to 275°.
  2. Place the ham in a roasting pan and cover tightly with aluminum foil.  Place roasting pan into the oven for approximately 2 hours, until the internal temperature of the ham reaches 100°.
  3. While the ham is warming, combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
  4. In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
  5. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla seeds and pod halves. Transfer mixture to a bowl and let cool.
  6. When the ham is fully heated, brush the ham on every available surface with the cranberry-blood orange sauce.  Reserve the remaining sauce for serving.
  7.  Place the ham back into the oven for another 10 minutes uncovered.
  8. Move the ham to a serving dish and slice as required.
 
Note: Using the tip of a sharp paring knife, cut the bean in half.  Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds.  Repeat with the other half.


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Easy Homemade Caramels - Pamela Dorgan

10/24/2018

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Picture
​Makes approximately 48 candies
1½ cups heavy cream
2 cups raw or white sugar
2 teaspoons sea salt
2 teaspoons vanilla extract

Equipment:
Candy thermometer
Baking pan – 11X7
Parchment paper
Wax paper cut into 2-inch squares
Cooking spray or softened butter
Directions
  1. Line the baking pan with the parchment paper.
  2. ​In a 4-quart saucepan, mix the cream, sugar, and salt. Clip a candy thermometer onto the side of the saucepan.
  3. ​Cook over a medium heat, stirring constantly, until boiling. Just stir as needed until the mixture reaches 250°F.
  4. Remove from heat and stir in the vanilla extract until incorporated. Gently pour the mixture onto the parchment paper.
  5. Let sit overnight, covering top of pan with a cookie sheet or tight foil.
  6. Spray a sharp knife with cooking spray or dip the knife into soft butter. Using the treated knife and cut the caramel sheet into approximately 1”X1½” squares.
  7. Wrap each individual piece in a wax paper square and twist the ends together.
The caramels can be at room temperature for up to one week.  
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Pea Shoot Salad

10/24/2018

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Ingredients

Dressing
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic

Remaining
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.

Directions
  1. Combine ingredients for dressing in a large bowl, stirring  with a whisk until well blended.
  2. Add pea shoots, cucumber, radishes and half of the almonds.  Toss gently to coat.  
  3. Sprinkle with remaining almonds and serve.
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Sweet Potato Apple Gratin

10/17/2018

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Picture
Serves: 8
3 cups thinly sliced peeled Granny Smith apple
1 teaspoon lemon juice
cooking spray
¼ cup maple syrup
1 tablespoon butter, melted
½ teaspoon salt
¼ teaspoon black pepper
3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced
¼ cup Panko bread crumbs
2 teaspoons olive oil
¼ teaspoon ground nutmeg
  1. Preheat oven to 400°.
  2. ​Combine apples and lemon juice in a large bowl and toss gently.
  3. Coat a 13 X 9 inch baking dish lightly with cooking spray.
  4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine.
  5. Alternate and overlap the potatoes and apples slices in the baking dish.
  6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices.
  7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil.
  8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs.
  9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.
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Cauliflower Cheddar Popcorn

10/11/2018

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Picture
Makes 3 cups
1 large head of cauliflower, cut into small florets
Olive oil spray*
½ teaspoon garlic salt
1 to 2 tablespoons grated Cheddar cheese
  1. Preheat oven to 400°.
  2. ​Place cauliflower on paper towels. Spray LIGHTLY with olive oil.
  3. Sprinkle with garlic salt.
  4. Bake in oven for 20 to 30 minutes, depending on the size of florets. It is done when the edges of the cauliflower are just turning golden brown.
  5. Place florets in a serving bowl and sprinkle with cheddar cheese. Serve while warm.
NOTE*: Use the oil very sparingly. Too much oil will still taste good, but it will no longer qualify as a finger food.
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  • Home
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