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Creamy Lamb and Leek Stew

10/28/2020

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Picture
Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

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Picture
Serves 8
​
Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt


Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream

⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs


  1. Preheat oven to 350°.
  2. ​Butter a 9-inch springform cakepan and set aside.
  3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
  4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
  5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
  6. ​Add the pumpkin, stirring to blend well.
  7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
  8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
  9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
  10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.
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Cream of Celery Soup

9/25/2019

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Picture
Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper
  1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
  2. ​In a medium sauce pot, melt the butter.
  3. When the butter foam begins to subside, whisk in the cake flour until smooth.
  4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
  5. Add the clove, salt and pepper and whisk together smoothly.
  6. ​Set the white sauce aside.
  7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
  8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
  9. Adjust the seasonings as required.
  10. ​Serve hot and garnish with the reserved celery leaves.
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BOURBON MAPLE GLAZED HAM

12/13/2017

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Picture
​Serves: 12 to 18
 
1 butt end, bone in, fully cooked ham, also called “Ready to Eat”
2 cups bourbon
1 cup maple syrup
6 bruised cloves
20 to 30 whole cloves
2 tablespoons grated orange peel
 
1.Preheat oven to 325º.
2.Place ham on a rack, uncovered, in a shallow pan.  Allow approximately 18 to 20 minutes per pound.  Ham is ready when the internal temperature reaches 140º on a meat thermometer.
3.While the ham is baking, prepare the glaze.  Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes.  Set aside.
4.About ½ hour before the ham is done, remove it from the oven.  Increase oven heat to 425º.
5.Remove the rind from the all but a collar around the narrowest end and bone.
6.Score the top fat diagonally into diamond shapes.  Stud each diamond with a whole clove.
7.Brush the ham generously with the prepared glaze.
8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes.
9.Remove the ham from the oven and brush again with the glaze.
10.Place on a platter, carve and serve.
 
Note: The smaller shank end may also be used if you want to feed fewer people.
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  • Home
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