Ingredients:
1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice
Instructions:
Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom.
Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.
Friday, December 7, 2007
Christmas Egg Nog
Ingredients:
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Instructions:
Place a large saucepan over very low heat.
Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan.
Heat milk about 5 minutes bringing to a boil very slowly.
Whisk together egg yolks and sugar in a large mixing bowl. Egg mixture should become fluffy.
Slowly whisk milk mixture into the eggs until blended well.
Place egg milk mixture back into the saucepan.
Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.
Once the mixture thickens remove cloves.
Let mixture set and cool for about 1 to 1 1/2 hours.
Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.
Blend well. Cover and refrigerate overnight.
When ready to serve sprinkle nutmeg over the top.
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4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Instructions:
Place a large saucepan over very low heat.
Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan.
Heat milk about 5 minutes bringing to a boil very slowly.
Whisk together egg yolks and sugar in a large mixing bowl. Egg mixture should become fluffy.
Slowly whisk milk mixture into the eggs until blended well.
Place egg milk mixture back into the saucepan.
Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.
Once the mixture thickens remove cloves.
Let mixture set and cool for about 1 to 1 1/2 hours.
Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.
Blend well. Cover and refrigerate overnight.
When ready to serve sprinkle nutmeg over the top.
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Thursday, December 6, 2007
Cream Corn Soup
Made with homemade chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table.
You can thicken it by mixing in two eggs or two egg whites before serving.
Ingredients: 5 - 6 cups chicken stock
1 can creamed corn4 ounces chicken meat (optional)*
1 chopped green onion**Salt - to taste***
Directions: Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer. Bring stock to a boil.
Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup.
You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.
Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.
Variations: * You can substitute other meat, such as ham. **If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger.
Among its many benefits, ginger is believed to be helpful in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.
You can thicken it by mixing in two eggs or two egg whites before serving.
Ingredients: 5 - 6 cups chicken stock
1 can creamed corn4 ounces chicken meat (optional)*
1 chopped green onion**Salt - to taste***
Directions: Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer. Bring stock to a boil.
Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup.
You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again.
Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.
Variations: * You can substitute other meat, such as ham. **If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger.
Among its many benefits, ginger is believed to be helpful in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.
Sunday, December 2, 2007
Springs Roll
In United States, most Chinese restaurants serve Egg Roll which has a thicker crust.
Some also serve the Spring Roll, or Shanghai egg roll or maki roll.A lot of customers
preferred the Spring Roll.
Cantonese Spring Rolls
(Delicate spring rolls filled with shredded pork, shrimp, black mushrooms and garlic chives) Makes 30 Spring Rolls
Ingredients:
1 pound sirloin or center cut pork fillets, trimmed of fat.
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained
For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil
To Serve: Chinese plum or duck sauce
Chinese hot mustard
Directions:
Using a sharp knife, cut the pork across the grain into paper-thin slices,
then cut slices into matchstick-size shreds.
Place in a medium-size bowl, add the marinade, toss lightly to coat,
and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half.
Cut into 1/4-inch dice.
Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot.
Add 3 tablespoons of the oil and heat until hot, about 30 seconds.
Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan.
Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan. Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds.
Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool.
Clean out the pan. Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together until smooth.
Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper.
Roll up to form a cylindrical shape, folding in the two sides as you roll.
Spread some of the flour mixture on the top edge and press to seal the seam.
Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot.
Add the oil and heat to 375 degrees Fahrenheit.
Add a batch of the spring rolls without crowding them and fry,
turning constantly so they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon and drain on paper towels.
(You may want to keep them warm in a preheated 250 degree Fahrenheit oven).
Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard.
(You can freeze the rolls once they have cooled.
To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)
Some also serve the Spring Roll, or Shanghai egg roll or maki roll.A lot of customers
preferred the Spring Roll.
Cantonese Spring Rolls
(Delicate spring rolls filled with shredded pork, shrimp, black mushrooms and garlic chives) Makes 30 Spring Rolls
Ingredients:
1 pound sirloin or center cut pork fillets, trimmed of fat.
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained
For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil
To Serve: Chinese plum or duck sauce
Chinese hot mustard
Directions:
Using a sharp knife, cut the pork across the grain into paper-thin slices,
then cut slices into matchstick-size shreds.
Place in a medium-size bowl, add the marinade, toss lightly to coat,
and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half.
Cut into 1/4-inch dice.
Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot.
Add 3 tablespoons of the oil and heat until hot, about 30 seconds.
Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan.
Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat.
Add the shrimp and stir-fry until opaque.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the pan. Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds.
Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool.
Clean out the pan. Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out.
In a small bowl, mix the water and flour together until smooth.
Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper.
Roll up to form a cylindrical shape, folding in the two sides as you roll.
Spread some of the flour mixture on the top edge and press to seal the seam.
Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot.
Add the oil and heat to 375 degrees Fahrenheit.
Add a batch of the spring rolls without crowding them and fry,
turning constantly so they cook evenly, until golden brown and crisp.
Remove with a handled strainer or a slotted spoon and drain on paper towels.
(You may want to keep them warm in a preheated 250 degree Fahrenheit oven).
Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard.
(You can freeze the rolls once they have cooled.
To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)
Stuffed Fresh Mushrooms
Ingredients
1 lb fresh mushrooms
1 Lemon
1(8 oz pkg.)cream cheese
Minced Onions
Chopped Chives,
Salt
Remove stems from mushrooms and wipe mushroom caps with damp cloth.
Rub caps with lemon juice.
Chop stems into softened cream cheese,seasoned with minced onion,chopped chives and salt.Fill mushroom caps with mixture.Leave in refrigerator for 20 minutes
Serve cold.
1 lb fresh mushrooms
1 Lemon
1(8 oz pkg.)cream cheese
Minced Onions
Chopped Chives,
Salt
Remove stems from mushrooms and wipe mushroom caps with damp cloth.
Rub caps with lemon juice.
Chop stems into softened cream cheese,seasoned with minced onion,chopped chives and salt.Fill mushroom caps with mixture.Leave in refrigerator for 20 minutes
Serve cold.
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