Thursday, December 20, 2012
Honey Mustard Glazed Ham From Texas Recipes
Ingredients:
1 (10-pound) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
Honey-Mustard Glazed Ham
4 tablespoons unsalted butter (1/2 stick)
Directions:
Heat the oven to 350°F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Wednesday, December 19, 2012
Honey Rolls From Texas Recipes
Honey Rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Classic Turkey with Giblet Mushroom Gravy From Texas Recipes
Classic Turkey with Giblet-Mushroom Gravy
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
Wednesday, December 5, 2012
Pan Seared Scallops with Tarragon Sauce From Best Ever Recipesi
Servings: 2
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
Mashed Potato Casserol From Texas Recipes
Mashed Potato Casserole
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
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