The Recipe Bank
Just another WordPress.com weblogArchive for Holiday
A Holiday Ham with Mustard and Apricot Glaze
A Holiday Ham with Mustard and Apricot Glaze
Ingredients:
1 bone-in smoked ham (10 pounds)
1/4 cup whole grain mustard
2 tablespoons apple cider vinegar
1/2 cup apricot preserves
Preparation:
Preheat oven to 325 degrees.
Wrap ham completely with parchment paper-lined aluminum foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour.
Place apricot preserves in a 1-quart saucepan and bring to a simmer over medium-high heat.
Transfer preserves to a blender and puree until smooth, about 2 minutes. Strain through a fine mesh sieve set over a small bowl; discard solids. You should have slightly less than 1/2 cup remaining. Add mustard and vinegar to bowl of preserves; stir to combine.
Unwrap ham; discard parchment and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Return ham to roasting pan.
Increase oven temperature to 375 degrees. Brush ham evenly with 3/4 of the preserve mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.
Boiled Custard
Boiled Custard
Ingredients:
1 quart whole milk
1 cup sugar
1 pint bourbon
4 eggs
2 tablespoons flour
1 cup whipped cream
Preparation:
Scald milk in saucepan. Beat eggs and add 1 cup sugar. Add flour and mix well. Add this mixture to the scalded milk. Cook, stirring constantly, until it coats the spoon. Add bourbon to taste and fold in whipped cream. Store in refrigerator.
Recipe source: Home Cooking with the Kevils, assembled by Tom Kevil, 2002, published by G&R Publishing Co. , 507 Industrial St., Waverly, IA 50677
Easy Holiday Dressing
Easy Dressing
Ingredients:
6 cups chicken broth
2 cups chopped onion
1/2 cup chopped celery
2 cups plain cornmeal
1/4 cup butter
1&1/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup buttermilk 4 eggs, well-beaten
Preparation:
Preheat over to 350 degrees. Over medium heat, cook onions and celery in chicken broth until tender–about 10 minutes. Reduce heat and gradually add cornmeal, stirring constantly to avoid lumping. Add butter and salt; stir. Remove from heat and cool slightly. Add baking soda and baking powder to buttermilk; stir until mixture is very foamy. Gradually add milk mixture to cornmeal mixture, stirring constantly. Mix thoroughly. Gradually add the well-beaten eggs. Pour mixture into a greased baking pan. Bake in preheated oven for 45 minutes. Serve as a side dish with or without giblet gravy.
New Year’s Day Black-Eyed Peas Recipe
New Year’s Day Black-Eyed Peas
Black-Eyed Peas on New Year’s Day is Good Luck for the Entire Year.
INGREDIENTS:
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes
DIRECTIONS:
Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
Baked Ham with Marmalade-Horseradish Glaze
Baked Ham with Marmalade-Horseradish Glaze
from Epicurious
Ingredients:
1 18-pound fully cooked bone-in smoked ham, room temperature
48 (about) whole cloves
4 cups water
1 cup orange marmalade
1/4 cup prepared cream style horseradish
1/4 cup (packed) golden brown sugar
2 cups fresh orange juice
Preparation:
Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.
Peppermint Bark Recipe
Peppermint Bark Recipe
Another holiday treat from Simply Recipes guest author Garrett McCord.
A traditional and quintessential Christmas treat, peppermint bark is ridiculously easy to prepare and can be done in a few minutes. Sweet white or dark chocolate holds in place broken chunks of peppermint candy. Eat it straight, place it in a bag or tin and make it a gift, or break it up into chocolate cupcakes or chocolate cookies.
Ingredients:
12 oz. of high-quality white chocolate chips or dark chocolate chips
5 regular sized candy canes, crushed up
1/2 teaspoon of peppermint extract
Preparation:
Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir.
Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.
Fire and Spice Ham
Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.
Ingredients:
1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves
Preparation:
Preheat oven to 425 degrees.
Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.
Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.
Sourdough–Sage Stuffing
Sourdough–Sage Stuffing
SERVES 12
Fine bread crumbs make a more elegant stuffing than bread cubes do.
Ingredients:
1/2 lb. butter
3 medium yellow onions, peeled and finely chopped
1 head celery, trimmed and finely chopped
Leaves from 1 large bunch parsley, finely chopped
1/2 cup finely chopped fresh sage leaves (about 6 large sprigs)
Salt and freshly ground black pepper
10 cups fine fresh sourdough bread crumbs
1/2 cup Chicken Stock
Preparation:
Preheat oven to 350°. Melt butter in a large heavy-bottomed skillet over medium-low heat. Add onions and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper and cook, stirring often, for 5 minutes more. Remove from heat and transfer to a large bowl.
Add bread crumbs to onion–celery mixture and toss until well combined. Add chicken stock and mix until stuffing is just moist but not packed together. Adjust seasonings.
Spoon warm stuffing into turkey, truss, and bake. Or put stuffing into a buttered baking pan and bake until hot and golden on top, 30–45 minutes.
The Recipe Bank 