Thursday, March 20, 2008

Sprial Cut Smoked Ham (Barefoot Contessa)



1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice


Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Easter Egg Nest Cupcakes


Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest.

Ingredients:
3/4 cup sweetened shredded coconut
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup sour cream
2 Tbs. vegetable oil
1/2 tsp. vanilla extract
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
2 eggs, at room temperature

Vanilla buttercream for frosting cupcakes
Easter egg candies for decorating

Directions:
Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.
Line a standard 12-cup muffin pan with paper or foil liners.
In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Eggs Benedict (For Easter Brunch!)



This contemporary recipe for eggs Benedict calls for sliced honey-cured ham and toasted sourdough bread spread with a piquant green onion butter. Classic hollandaise is made foolproof by whisking cubes of chilled butter into the warm yolks, which helps keep the sauce from separating.

Ingredients:
For the green onion butter:
8 Tbs. (1 stick) unsalted butter, at room
temperature
3 green onions, white and light green portions,
minced
For the hollandaise sauce:
6 egg yolks
2 Tbs. milk
2 1/2 sticks chilled unsalted butter, cut
into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 tsp. coarse salt
2 Tbs. distilled white vinegar
12 eggs
4 green onions, white and light green portions,
chopped
Paprika for sprinkling

Directions:
To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.

To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.

Preheat an oven to 200°F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.

To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.

To serve, place 2 toasted bread slices on each warmed individual plate. Top each slice with an equal amount of the ham, then place a poached egg in the center of each slice. Spoon an equal amount of the hollandaise sauce over each egg. Sprinkle the top with chopped green onion and paprika. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
You could omit the onion butter and use the english muffins instead, but I love the sourdough!)

Monday, March 17, 2008

Cafe Rio Knock-Off Pork Burrito/Salad

My friend Ashlee sent me this recipe! I hope it's as good as Cafe Rio's! Mmmm!

Pork Burritos/Salad:
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad!
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