Yeah I'm a little late....featured recipes!

MrsRoDeBa

Ooops yeah....the 23rd has passed me by and here I am realizing at 1am that i never posted my recipes.  Can we say baby brain?

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Ham with Cider Glaze

Brine:

• 8 quarts water
• 2 cups kosher salt
• 1 cup firmly packed dark brown sugar
• 4 whole cloves
• 2 bay leaves
• 1 tablespoon mustard seeds
• 1 teaspoon red pepper flakes
• 1 cinnamon stick
• 1 (8 to 10-pound) shank end fresh ham, bone-in and skin-on

Rub and Glaze:

• 1/4 cup extra-virgin olive oil
• 1/4 cup whole-grain mustard
• 1 heaping cup fresh flat-leaf parsley leaves
• 12 fresh sage leaves, chopped
• 9 large cloves garlic, peeled and chopped
• 1/2 teaspoon red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 large Spanish onions, trimmed and cut into 1-inch wedges
• 1 gallon apple cider
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, softened

Directions

One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.

One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.

Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.

During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.

 

 

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Honey Balsamic Green Beans

16 ounces green beans

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon onion powder
• Salt and freshly cracked black pepper

Directions

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.

• Transfer the beans to a serving bowl and serve.

 

 

Creamy Wild Rice

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• 2 cups cooked wild rice
• 1 tablespoon unsalted butter
• 1 tablespoon small diced carrot
• 1 tablespoon small diced celery
• 1 tablespoon small diced onion
• 1 tablespoon small diced red bell pepper
• 2 tablespoons small diced crimini mushrooms
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped Italian parsley leaves

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

 

Holiday Poke Cake

Rated: Submitted By: JELL-O Prep Time: 15 Minutes Ready In: 4 Hours 15 Minutes Servings: 16

"This festive cake with red and green jell-o will be a hit at your holiday gatherings."

Ingredients:

2 baked 9-inch round white cake layers, cooled 2 cups boiling water 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor

1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions:

1.	Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.
2.	Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.
3.	Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.
4.	Refrigerate at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.