Mother’s Day is very close and this could be a new way to serve ham.
- 7-8 lb. fully cooked bone in ham
- 6 cups water
- 1/4 cup maple syrup
- 1 cup maple sugar, granulated
- 1 tsp. dry mustard
- 1/4 cup white cranberry juice
- 1/4 tsp. ground cloves
- 2 cups golden raisins
In a very large (10 qt.) pot, place the ham, cut side own and add the water and maple syrup. Cover and bring to a boil and reduce the heat to low, cooking for about 2 1/2 hours. Remove the cover and let cool a little.
Preheat oven to 350 degrees and when the ham is cool enough to handle remove the ham from the pot and reserve the liquid, Cut off any rind and excess fat and leave a very thin layer of fat. Transfer ham to a roast pan.
Whisk together all the ingredients, except the raisins and spoon over the ham. Add the raisins and 1 cup of the cooking liquid and roast in the oven for about 35-40 minutes, baste this occasionally so the ham is glazed and the juices are bubbling.
Serve warm to some very appreciative people around the table.
Just add the potatoes of your choice, a vegetable or two and you will be the winner. Just think about the ham sandwiches for tomorrow. Oh yeah!
Heirloom Carrots With a Lime Butter Toss
This time of the year, gardens explode with bounty to use by either braising, steaming, frying, bbq-ing or simply eating raw straight from the earth.
This is using multi coloured carrots, left with some of the tops (for added colour) and topping with the lime butter.
- 3 lbs. baby carrots
- 1 tbsp. salt
- 1 tbsp. good olive oil
- 1/2 lb. butter, room temperature
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. grated lime rind
- 2 tsp. minced mint leaves
Scrub the carrots and trim the tops off leaving a 1 cm of the stem, still attached. Bring a large stockpot of water to the boil and add the oil and sat the carrots in, uncovered, and cook for about 6-7 minutes.
Cream the butter in the food processor with the lime zest, juice and minced mint leaves, beating until light and fluffy. This should take no more than 2 minutes on high speed.
When ready to serve, drain the carrots and add a couple of tbsp. of the butter mix, tossing to coat. The remainder of the butter can be stored, covered, in the refrigerator for about 3 weeks.
Soft Pumpkin Cookies
These remind me of an old-fashioned cookie my Mom would make. By the way, they are absolutely delicious. Make them and you will agree you should have doubled the recipe.
- 2 1/2 cups sifted flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- pinch of salt
- 1 cup sugar
- 1/2 cup pure cane syrup
- 1 stick butter (1/2 cup), room temperature
- 1 generous cup pure pumpkin, not pumpkin pie kind
- 1 large egg
- 1 tsp.vanilla
Preheat oven and line 2 baking trays with parchment paper.
Combine all the dry ingredients in a bowl and set aside. Beat the butter, sugar and cane syrup until light a fluffy ( about 2 minutes). Slowly add the flour mixture until well blended. Add the egg (lightly beaten) to the pumpkin and mix well, making sure to incorporate the batter..
Drop by rounded tbsp. (or use a scoop) to the prepared trays and bake for 15-18 minutes. Remove to trays to cool down.
Take a container of fluffy whipped icing and scoop out a good 2-3 tbsp. Add a small amount of half and half cream, mixing well to make a runny drizzle. Dip a fork into the glaze and drizzle over each cookie.
Frozen Black Coffee
You certainly do not have to go to a coffee specialty store to get your treat. Make this up, adjust to your liking and it is so inexpensive and delicious, you can simply say ‘thanks’ for saving you lots of money.
- 2 1/2 cups strong black coffee (not instant please)
- 1 1/4 cups basic sugar syrup *
- sugar
- Whipping cream
- favourite liqueur
Combine coffee and syrup. Pour into ice cube trays and freeze until crystals form.
Dip edge of tall glasses in cold water and then into sugar to frost.
Spoon coffee into glasses, add 1 oz. of your favourite liqueur, if using) and top with lots of whipped cream. Serve immediately.
This will serve 4.
- simple syrup is equal parts of water and sugar, boiled until sugar is dissolved. Cool down and store in refrigerator.
Sticky Buns – Pauline’s Way
For breakfast, Pauline presented these and it wasn’t only the wonderful smells that were enticing but the flavours were awesome.
The only difference in this – I opted out for pecans. The recipe calls for walnuts and I know both would be super but it just depends on what your family likes.
- 1/2 pkg. of frozen dinner buns (20)
- 1/2 cup butter, melted
- 1 small pkg. regular (not instant) butterscotch pudding
- pecans to taste (chop 1/2 cup and see if that will be enough)
- 1/2 cup brown sugar.
Melt the butter and pour into the bottom of a bundt cake pan. Top with the pecans, butterscotch pudding (dry) and brown sugar.
Put the buns around the pan, piling them up the sides and place in a cold oven. Close the door, turn out the lights and go to bed.
In the morning, the buns will be risen and ready for baking. Bake in a 350 degree oven for about 25 minutes. Loosen the edges of the pan and invert immediately onto your prettiest platter.
There will be moans and groans of delight. These are really good. Serve with fresh fruit or berries and your favourite yogurt.
Maple Pecan Tart
I love butter tarts with pecans and this is just slightly different. Try it and see if you can keep any leftovers….nope! can’t be done.
- 1/2 cup softened butter
- 1/4 cup sugar
- 1/2 egg, beaten (not kidding)
- 1 1/2 tsp. light cream
- 1/2 tsp. pure vanilla extract
- pinch of salt
- 1 1/2 cups flour
- 1/3 cup ground pecans
To make this pastry, cream together the butter and sugar. When light and fluffy add the cream, vanilla and pinch of salt. Mix well. Fold in the flour and ground pecans to form a dough. Form into a ball. Pat into the bottom and sides of a 9 or 10 inch spring form pan.
Bake for about 15-18 minutes or until golden in a 375 degree oven. Remove from the oven and cool on a rack. Reduce the temperature to 325 degrees.
- 2/3 cup dark maple syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups coarsely chopped pecans
- 2 tbsp. butter
In a saucepan, heat the syrup with the brown sugar until it has dissolved. Remove from heat and cool slightly.
Beat in the eggs, pecans and butter. When the butter has completely melted, pour into the crust. Bake for 20-28 minutes or until it is firm to the touch.
New Carrot Cake Muffins with a Streusel Crunch Topping
When you operate a Bed and Breakfast like we did for so many years, you do get and use, many recipes for muffins. Here is a nice one and I am sure it will become a favourite.
- 2 tbsp. flour
- 1 tbsp. dark brown sugar
- 1 1/2 tsp. melted butter
- 1 3/4 cups flour
- 1 1/2 tsp. baking power
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. allspice
- pinch of salt
- 2 eggs
- 2/3 cup Crisco oil
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 cups grated Heritage carrots
- 2 tbsp. dried and salted pumpkin seeds
Preheat oven to 375 degrees. Spray a 12 cup muffin pan with Pam or equivalent.
To make the streusel, combine the flour and brown sugar in a small bowl. Add the butter and mix with a fork until crumbly. Set aside.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt into a large bowl.
Beat together the eggs,oil, buttermilk, brown and white sugar and vanilla in a medium size bowl until well mixed. Slowly add the flour mixture until just combined and then add the grated carrots.
Divide equally into the 12 cup tin and sprinkle the tops with the streusel. Bake for approximately 20 minutes and then cool in the pan for about 8-10 minutes. Remove and serve warm with butter and a cup of freshly made coffee. You can even call a friend to come over IF you want to share.
If you want, you could add a cream cheese icing. It truly is not necessary for this muffin.
30 Minute Chicken Tomato Stew
When life becomes busy this might be a quick way to serve a nutritious dinner under 30 minutes. Let’s go.
- 3 slices bacon, thinly sliced
- 4 boneless, skinless chicken breasts
- 2 tsp. Crisco oil
- 1 small onion, thinly sliced
- 3 garlic cloves, grated
- 1 tbsp. fresh thyme, chopped
- 1 pkg. white mushrooms (227g)
- 1 can white navy beans, rinsed and drained
- 2 cups stewed tomatoes
- pinch of salt and pepper
- 2 tbsp. chopped fresh parsley
- 1/2 cup white wine
- 1 tsp. red wine vinegar
In a large skillet, cook the bacon only until the fat renders (about 2 minutes).
Add the chicken and cook, stirring until brown, about 5 minutes. Use a slotted spoon and remove from the pan. Set aside.
In the same skillet, cook the onion, until clear, add the garlic and thyme and cook about a minute. Add the mushrooms and 2 tbsp. water, until the mushrooms are tender and there is no liquid remaining.
Return the chicken to the skillet, stir in the beans, tomatoes, salt, pepper and wine, and bring to a boil.
Reduce the heat, cover and simmer until the stew has thickened and the chicken is no longer pink inside. Remove from the heat, add the parsley and vinegar.
This would best be served over buttered broad noodles and a green salad.
Now, eat and off to the game or sporting event that is important to your family.
Sweet Potato and Leek Soup
I happen to really like sweet potatoes so this is a real winner. You can increase the amount of leeks if you wish, but for me, I find the taste to be milder and more palatable with the amounts in the recipe.
- 2 tbsp. butter
- 1/2 small red onion
- 1 garlic clove, minced
- 1/2 bunch leeks, white parts only. Wash really well; slice
- 2 lbs. sweet potatoes, peeled and cubed
- 3 cups chicken broth
- 1 teaspoon nutmeg
- 1/2 tsp. grated fresh ginger
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 cup – 1 1/2 cups heavy cream
- 1/4 cup, chopped chives (optional)
In a large saucepan, sauté the onion, leeks and garlic in the butter until they become soft.
Stir in the potatoes and cook for 5-7 minutes. Now add the chicken broth, nutmeg, salt, cayenne pepper simmering until the potatoes are soft. (about 20 minutes)
In batches, pour into a food processor or use a hand held blender, processing until smooth. Stir in the cream and heat through. Ladle into your prettiest bowls and, if using, sprinkle a few chives on top.
Super Pecan Bars
I love pecans in or on anything. When you make these you won’t want to take the plate into the dining room. It is not polite to serve just the left over crumbs. Yes, it is that yummy.
Crust
- 1 3/4 cup flour
- 6 tbsp. butter
- pinch of salt
- 8 tbsp. butter
Mix this all together and press down in a 9 x 13 inch baking pan that you have lined with foil. Set aside.
In a 300 degree oven place 3 cups of pecans on a baking tray and bake for 10 minutes. Remove from the oven and let cool.
Filling
- 1/2 cup corn syrup
- 3/4 cup brown sugar
- 1 tsp. vanilla
- pinch of salt
Mix well together and now add the pecans. Carefully spoon this out over the crust and bake in a 350 oven for about 25 minutes.
Be sure to let this cool down for an hour. Slice into squares and serve.
Prawn, Watermelon, And Cantaloupe Salad
What is not to like about this salad? I love watermelon and I surely love prawns. Put them together and you have a superb salad on a lovely summer day.
- 2 small fennel bulbs, trimmed.
- 2 garlic cloves
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tsp. pink peppercorns
- 1 orange, zest and juice
- 1 cup white wine
- 2 1/2 cups water
- pinch of salt
- 1 1/2 lbs. prawns, shelled and deveined, keep tails on
- 3 tbsp. olive oil
- 1 tbsp. raspberry vinegar
- 2 cups watermelon, cubed, seeds removed
- 1 cup cantaloupe, balled
- 1 small head frisee lettuce (only the inner leaves)
- 1 head butter lettuce
- 1 tbsp. chopped fresh tarragon
Thinly slice 1 fennel bulb and place in a saucepan. Add the garlic, fennel seeds, coriander seeds, peppercorns, orange zest and juice, wine and water, couple pinches of salt. Place over a medium heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer the broth for 20 minutes.
Add prawns to broth and cook, uncovered for about 4 minutes (until pink and curled). Remove pan from heat and allow the prawns to marinate in the warm broth for 15 minutes. With a slotted spoon transfer the prawns to a bowl and refrigerate until chilled. Strain broth and keep 1 cup.
To make your dressing, place the reserved broth in a small saucepan and bring to a boil over high heat. Bring to a rolling boil and reduce to 2 tbsp. (10-15 minutes). Transfer to a bowl and whisk in the olive oil and vinegar. Season to taste.
Thinly slice the remaining fennel bulb and add to a large bowl with the fruit, frisee and prawns. Drizzle the dressing and toss gently to combine.
Line serving plates with a few butter lettuce leaves. Spoon salad over the top. Garnish with the chopped tarragon.
This will serve 8 people.
Chocolate Pecan Pie
This must be a dessert day for no other reason than I feel like chocolate and pecans. So here we go.
- 1 1/3 cups chocolate wafer crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- pinch of cinnamon
- 3 eggs, separated
- 1 can Eagle Brand condensed milk
- 1 cup chocolate melting discs (dark chocolate is best), melted
- Chocolate syrup
Preheat oven to 350 degrees.
Combine the crumbs, pecans, butter and cinnamon and press firmly into a 9″ pie plate. Bake for 5 minutes and set aside.
Beat egg whites until stiff. In another bowl, beat the egg yolks, condensed milk and melted chocolate discs until smooth. Fold in the egg whites. Pour into the pie crust.
Bake for approximately 34-36 minutes or until set. Cool.
When ready to serve, cut into wedges and drizzle with the chocolate syrup. Oh, if you insist, add a generous dollop of whipped cream on the side.