Glazed Baked Ham Recipe

March 15th, 2010 by admin No comments »
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1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds

Sweet Hot Honey Mustard Glaze

3 Tbsp sweet hot honey mustard (or brown mustard with honey)
2 Tbsp brown sugar
About 50 cloves

OR
Honey Thyme Glaze

3 Tbsp melted butter
2 Tbsp chopped fresh thyme (or 2 teaspoons dry)
1/4 cup cider vinegar
1/4 cup honey
1 Tbsp

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Pecan Meringue Cookies Recipe

March 14th, 2010 by admin No comments »
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1 cup whole pecans (preferably lightly roasted – 8-10 min at 250F)
3 egg whites
Pinch salt
1 cup sugar
1 teaspoon vinegar

2 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.

3 Put egg whites into a standup mixer bowl. Add salt. Start the mixer

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Butternut Squash Apple Cranberry Bake Recipe

March 14th, 2010 by admin No comments »

1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples cut into 1/2-inch thick slices
1/2 cup fresh or frozen cranberries
1/2 cup brown sugar
1/4 cup (half a stick) butter
1 Tbsp flour
1 teaspoon salt
1/2 teaspoon ground mace (can substitute ground nutmeg)

1 Preheat oven to 350F. Slice and peel squash and apples.
2 Put

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Carbonnade: Beef and Beer Stew Recipe

March 14th, 2010 by admin No comments »
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Ingredients

3 1/2 lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 Tbsp butter
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
3 Tbsp all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar

Method

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Asparagus Recipe

March 14th, 2010 by admin No comments »

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest – freshly grated lemon rind
Salt and freshly ground black pepper

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce

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Celery Root Salad Recipe

March 14th, 2010 by admin No comments »

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root – quartered, peeled, and coarsely grated just before mixing
1/2 tart green apple, peeled, cored, julienned
Salt and freshly ground pepper

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