RECIPES FOR CHRISTMAS

Dad / Chef / Author ^ | Carlo3b

[carlo3b]

RECIPES FOR CHRISTMAS

Plan for your Christmas Feast and Gifts HERE!

Holiday Ham with Fruit and Root Beer Glazed

 
BOILING AND SYRUP INGREDIENTS:

• 6  12oz bottles root beer (high quality)

• 1 red apple, sliced

• 1 green apple, sliced

• 1 cup red seedless grapes

• 1/2 orange, sliced

• 1/2 tsp cloves

• cracked black pepper to taste

• 1 tsp file (ground sassafras)

BOILING HAM:
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.

INGREDIENTS:

• 1 (5 - 10 pounds) smoked ham

• 1/2 cup root beer syrup (reserved)

• 1 cup Creole mustard

• 1/2 cup brown sugar

• 1/4 cup pineapple juice

• 1/4 cup cracked black pepper

• pinch of cinnamon

• pinch of nutmeg

• pinch of allspice

• pinch of ground clove

Preheat oven to 350 degrees F.
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
 
 

[Quilla]

Good morning,

I just happened to be reading my way through your thread and ran across the Quila ping (there are 2 L's in my screen name). And yes sirree, I've still got that recipe as it is my son's favorite - I serve it at least once a month - delicious! Here you go and thanks again Joe:

I'll not give specific measurements, as I've shot from the hip and prepared entirely to taste. Base all measurements on 1-2 birds per guest. Here's the full meal deal:

APPETIZER:
Hollandaise Sauce: most commercial preparations are ok. I like mine to be tart, and add a copious amount of lemon juice.
Fresh Asparagus spears
Smoked Salmon, in thin cut strips
Steam the asparagus in a covered dutch steamer (honestly, I put mine in a collander set in a large pot so the asparagus stay directly out of the water.) I heavily salt and lemon the water I'm steaming them with. Steam them to bring out the color in the asparagus...stop while they are still crunchy; don't let them get soggy. Towel dry the asparagus, then spiral wrap the smoked salmon strips around the stalks. Dress with the Hollondaise. Serve. Do not allow the guests to eat too much, or they wont be ready for you to give them the bird:

Ingredients:
Dressed Quail: 1-2 per guest
Stove Top Barley Stuffing
Ground chestnuts Jimmy Dean Spiced Sausage
Thick sliced bacon
Raspberries (fresh is best, frozen will do) Orange Marmalade
Baking starch
Salt/ Pepper
Saffron Rice (I've found "Mahatma," brand to be the best.)
Yellow crook necked squash (Fresh is best; frozen o.k.)
Canned halved peaches or apricots...your preference. 1. Prepare the stuffing. Stove top make's an excellent Barley stuffing mix. This serves as the base. Kneed it with the James Dean Sausage. I've found about 3 parts stuffing to 1 part sausage makes the right consistency. The fat in the sausage will let the bird be basted from within as it cooks. Mix in the ground nuts...I guesstimate you'll want them to be about 5-10% of the total mixture.

2. Salt and pepper the birds to taste...stuff with above.

3. Wrap the birds with the bacon...two strips per bird in a "cross your heart," fashion.

4. Prepare the glaze...basically your going to boil the raspberries in a little water and syrup from the peaches/apricots. Add 1-2 TSPs of the marmalade and a dash of the cooking starch to thicken. Let it thicken to syruppy consistency.

5. After glazing the stuffed, bacon trussed birds, put them in a baking pan, and pop 'em in an oven that's been pre-heated to 350. You'll pull em out about every 15 minutes to baste with additional glaze. Pay particular attention to the ends of the drumsticks and the bacon...they'll burn without frequent moistening with the glaze.

For smaller birds, one hour will be enough. Bigger birds, those approaching Cornish hen size will need 1:15. In either case, during the last 15 minutes, boost the oven heat to 375-400. Baste heavily and place the apricots/ peaches in the pan.

Steam the squash in the same manner as the asparagus. lightly salt.

Serve the bird with the squash, saffron rice, peach/ apricot half. MMMMMMMMMMMMMMMM!!!!!!!!!

[stanz]

That's just beautiful , jelly... thanks

Sleigh bells ring,
are you listnen?
In the lane
snow is glistnen,
A beautiful sight,
we're happy tonight,
Walking in a winter wonderland!

~ The Clinton Legacy Cookbook ~

[Joe 6-pack]

Thank you!!!

[carlo3b]

Outstanding....Thank you for this great recipe...and Thank Joe for bringing it to our attention. This is starting out to be a really good day .... :o) LOLOLOL

[jellybean]

I knew you could do it!!!!

[MinuteGal]

They're here! They're here!

My cookbooks were in my mailbox this morning. Oh, Happy Day, Joyeux Noel, Hallelujah, Hot Diggety Dog!

Will start perusing my copy in bed tonight with a cold mug of nutmeggy eggnog and a couple butter cookies by my side. Heaven is!

This will be the first time I'll ever have a COOKBOOK as a coffee table adornment. You can bet my guests will pick it up immediately. I'll watch and listen as the lively conversation and chortles go into high gear!

Great work, Carlo and staff. Just love you guys and gals for making my Christmas extra bright and shiny!

Leni

[jellybean]

I've created a graphic where you can insert your own message...Just erase my message and put your own:

---

<center><table body background="http://www.zyworld.com/jelibn2/Holiday/snow.gif" width=600 height=400 cellpadding=3 cellspacing=3 border=0> <tr> <td align=center valign=midle><img src="http://www.zyworld.com/jelibn2/Holiday/0817line.gif" width=460 height=75></td></tr> <tr> <td align=left valign=middle><img src="http://www.zyworld.com/jelibn2/Holiday/gifts.gif" width=142 height=148 align=left valign=middle><font color=red size=4><b>Put your message here...

Erase this message and insert one of your own...

You can change the font color and size if you wish...</b></font></td></tr> <tr> <td align=center valign=middle><img src="http://www.zyworld.com/jelibn2/Holiday/xmasline2.gif" width=300 height=5><p><font size=5><a href="http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=1979763521">~ The Clinton Legacy Cookbook ~</a> <p><img src="http://www.zyworld.com/jelibn2/Holiday/xmasline2.gif" width=300 height=5> </td></tr></table></center>

---

I'm anxious to see the different messages!!!

[christie]

I'm so excited you got your copies of The Clinton Legacy Cookbook.I haven't gotten my yet, I'm so jealous. I did the design and layout, so I know what it looks like, but nothing like seeing it as the real deal.

So glad you like it. Yippppeeeeeeeeee!!!!!!

[Feiny]

I cannot claim credit for the recipe. I got it from this website I saw on boortz.com

[lds23]

STRUFOLI
(Italian Honey Balls)


3 cups SIFTED all-purpose flour
5 medium eggs, slightly beaten
1 egg yolk
1/4 cup solid shortening, softened
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 quart oil for deep-fat frying
1-1/2 cups honey
1 tablespoon grated orange rind
2 tablespoons colored sprinkles

Place 1-1/2 cups flour in a large mixing bowl. Make a hollow in the center and pour eggs into it. Add yolk, shortening, sugar, salt, and lemon rind. Work it with a wooden spoon until dough forms (add remaining 11/2
cups flour as necessary).

Knead dough on floured surface until smooth and no longer sticky. Cut small pieces of dough and roll into thin ropes.

Cut ropes into 1/4-inch pieces. Roll each piece into a tiny ball.

Heat oil (at least 2 inches in a deep-fry pan) to about 370° F. Fry a handful of strufoli at a time, until golden brown. Remove with a slotted spoon; drain on paper towel.

Melt honey on medium heat and stir in orange rind. Add trufoli, stirring them in very gently with a wooden spoon.

Coat them well with the honey, then remove from pan and "mound" them on a decorative platter. Sprinkle with colored sprinkles and let them cool.

They are easier to "mound" when cool, but not too cool (it's an art form). If you do it right, you can mound them into a tall inverted cone to look like a Christmas tree.

Cover with waxed paper and store at room temperature. They will stay crisp for several days, if they last that long.

Enjoy!
Yields 12 servings

[lds23]

Oh, and I forgot to mention. It helps if you stick toothpicks into the "mound" all around so the wax paper doesn't stick.

[MinuteGal]

Congratulations on the layout and design, Christie. You did a bang-up job! The design speaks for itself and the recipes are easy to find and read. I just can't say enough about the results of all the hard work that went into this cookbook.

I've already lasered into the yummy-looking stuffed green peppers recipe which will be Saturday night supper along with some crusty Cuban bread, a crispy salad and a goblet of red wine for punctuation! I'll toast you, Carlo and the rest of the worker bees who put this terrific cookbook all together.

Leni

[jellybean]

I just noticed my last post only went to carlo...it was supposed to go to everyone. I don't know what happened, I had everyone's names there at one time...wierd...

[TwoStep]

Your next to the last post-- no mames, that deserves a **ah, poor
baby bump**

[christie]

Thanks to all who bought a copy of
The Clinton Legacy Cookbook.
We hope you enjoy it and
have a very Merry Christmas!

— carlo3b and christie

~ The Clinton Legacy Cookbook ~

[TwoStep]

Way to go, girl! You are a better woman than me. Jellybean--you are the woman, behind the woman! Thank you!

[jellybean]

Very nice christie!!

[jellybean]

C'mon, TwoStep...try it...it's really very easy. I'd love to see your message.

[TwoStep]

Hey, JB--I'm WEBTV impaired!

[christie]

It's so much fun!!!!!

Especially since I don't have to do the work.