April Newsletter

Easter is one of my favorite holidays. Over the years we have had some wonderful and juicy ham dinners with the exception of Easter 2002 when I had an awful Easter dinner in the hospital. I have also tried many different ham and glaze combinations and my favorite has been Tyler Florence’s recipe for a Tangerine Glazed Ham. This month I am going to share with you some of our favorite Easter recipes.


Tyler Florence’s Tangerine Glazed Ham & Baby Carrots

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette

2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Parmesan -Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.



Lemon Curd Trifle with fresh Berries, from Food Network

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint

Cupcakes + Marshmallows = yummy cuteness

I was trying to think of something "springy" to talk about in our neighborhood newsletter.  My mind went right to some cupcakes that I made for Victoria's birthday a couple years ago.  She brought these cuties to school to share with her friends.  Of course she wanted a special one that was different from the others.  So I made her a red flower with a white center.

Bake and cool your favorite cupcakes from a box or from scratch.

One can of white frosting, not whipped though!  Tint it with gel food color; Wilton leaf green is perfect.  You can simply frost the cupcakes with an offset spatula or use a piping bag with a fancy tip.

Colored sanding sugar, pastel M&M's or mini marshmallows.

I like to pour some of each color into little Gladware Snack size containers.  It makes it easier to color the petals.

One bag of large marshmallows.  I suggest not going with the store brand.  I really prefer Jet Puffed brand.  They are a little firmer.   You will cut each marshmallow into 5 slices.  It takes extra time, but so worth it if you wash off your knife after each marshmallow with hot water. That way the knife isn't sticky and the marshmallow petals won't have ragged edges.

After you slice your marshmallow into 5 sections carefully press one sticky side into the sanding sugar.  You will leave the opposite side sticky.

Carefully press the petal into the green frosting then continue with the other 4 slices.  Then end slices it is ok press the non-sticky side into the frosting. Place and M&M or mini marshmallow in the center of the cupcake.

Continue until all your cupcakes are decorated.

These are perfect for a little girl's birthday party.  Then I took above idea and made Bunnies for our neighborhood Easter Egg Hunt.

RECIPE INGREDIENTS:


A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Pastel Blue and Green M&M's
Black decorating icing in a tube
Red pull and peel twizzlers
Large marshmallow
Mini marshmallows

Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.  You can also skip the coconut.  I found that it made a huge mess and most of the kids wiped the coconut off.
Cut a large marshmallow in half width wise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

Add a jelly bean nose (I actually cut the jelly bean in half) and the M&M for eyes, and mini marshmallows for cheeks (For the cheeks, I jut one mini marshmallow in half and used one mini marshmallow per Bunny. Using two whole mini marshmallows, well they kept tipping over). For a finishing touch, draw on decorators' gel pupils and small pieces of the pull and peel twizzlers.
 

Cute huh???

Enjoy!

January newsletter article

For the past few months I have been "writing" articles for our neighborhood newsletter.  They usually revolve around Fun Food Holidays and then I add a couple of my favorite recipes that go with the theme.  For January, I wrote about that it is National Soup Month and National Bread Machine Baking Month.

Here is what I submitted.

Did you know that January is National Soup Month and National Bread Machine Baking Month?

Have you ever thought “nothing fills you up more than a bowl of hot soup?” or why when you are sick, hot soup just makes you feel better? It could possibly be because protein in hearty soups helps satisfy your hunger, and the nutrient rich stock/broth is digested quickly and signals your brain that you’re full.

Here are some of our favorite soup recipes.

Chicken, Butternut Squash and Pasta Soup

1 tbs olive oil
2 medium celery stalks, chopped
1 medium onion chopped
1 tsp dried sage leaves (or poultry seasoning)
6 cups chicken stock
2 1/2 cups cooked chicken
1 1/2 cups uncooked tricolor rotini pasta
1 1/2 cups peeled and cubed butternut squash
1/8 tsp pepper
pinch salt

In a dutch oven, heat oil over medium high heat. Add celery, onion and sage. Cook 5 to 6 minutes stirring frequently, until onion is softened.

Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 10 to 12 minutes, stirring occasionally, until pasta and squash are tender.



Minestrone with Italian Sausage Soup

1 tbs olive oil
1 lb bulk sweet Italian Sausage (or links skinned and broken into bits)
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 tsp dried basil leaves
2 tsp finely chopped garlic
5 1/4 cups beef stock
2 cups diced tomatoes
1 can great northern beans, drained and rinsed
1 cup uncooked small elbow macaroni
1 medium zucchini, cut lengthwise in half then cut into 1/4 inch slices
1 cup frozen green beans.

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.

Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover; cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.



Beef and Barley Stew

1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 medium onion chopped
2 tbs canola oil
4 cups water
1 can (15oz) tomato sauce
5 medium carrots, cut into 1 inch pieces
1 celery rib
2 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn thawed
3/4 cup medium pearl barley.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4 to 5 hours. Add the beans, corn and barley; cover and cook on low for 2 hours longer or until barley, beef and vegetables are tender.



Pork Stew with Polenta

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tube refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.



Steak and Vegetable Soup

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.



Chinese Chicken Stew

1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.

Here are some of my favorite “go to” recipes for my bread machine.


French Countryside Bread

1 3/8 cups water
1 1/2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
4 cups white bread flour
1 tablespoon granulated sugar
2 teaspoons active dry yeast

Place ingredients in order given by manufacturer of your bread machine.

Select French or Basic setting and desired Crust Color setting; press start.

Makes one (2 pound) loaf.



Farmhouse White Bread

1 cup milk (warmed slightly)
1 egg
2 tbs unsalted butter softened
1/2 tsp salt
1 1/2 tbs sugar
3 cups bread flour
1 1/2 tsp bread machine yeast.

Add ingredients to your bread machine in order from the manufactures directions.

White bread setting, medium crust and then press start.

Makes one (1 ½ pound loaf)



Double Cheese Wheat Bread

Makes 1-1 / 2-pound loaf

2 / 3 cup water
2 / 3 cup milk
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 / 2 cup shredded cheddar cheese
1 / 4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Directions

Add ingredients to bread machine pan in the order suggested by manufacturer.

Select basic/whole wheat cycle; light/normal color setting.