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----- Original Message -----
From: Pat
To: phaedrus
Sent: Thursday, March 28, 2002 1:38 PM
Subject: sauce for ham
3/28/02
Phaed:
I am looking for a fruit sauce for serving with baked ham
on Easter. I am aware of raisen sauces but these are
too sweet. Any other suggestions?
Thanks,
Pat
Hi Pat,
Feel like trying something new and different? How about strawberry sauce? That one and
several other recipes are below.
Phaed
Strawberry-Baked Ham
1/2 cup fresh strawberries, halved
1 (5-8 pound) smoked ham
1 cup strawberry wine
1 cup water
1 tablespoon creole mustard
Preheat the oven to 350 degrees F.
Place the ham in a large roaster and arrange the strawberries on top.
Mix the wine, water, and Creole mustard together. Pour the mixture
over the top of the ham and let it drip down the sides. Bake for 1 hour,
basting every 20 minutes.
After the ham is baked, slice and serve topped with Strawberry Sauce.
Yields: 1 ham
Preparation Time: 1 hour and 15 minutes
Strawberry Sauce
In addition to being terrific with baked ham, this long-simmering
sauce is also at home as a dessert topping or an accompaniment
to poultry.
1 pint fresh strawberries -- whole, washed and stemmed
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup strawberry wine or liqueur
In a medium-sized saucepan, mix all of the ingredients together and
cook, covered, over low heat until thickened, at least 3 hours,
stirring occasionally. If you wish, you can mash the berries with
a spoon.
This can be stored in the refrigerator for several weeks. It's great
as a dessert topping, with grilled chicken or with the baked ham
recipe above.
Yields: about 3 cups
Preparation Time: 3 hours
--------------------------------
Baked Ham with Pineapple Sauce
What you need:
1 boneless fully cooked ham ( 5-6 pounds)
3/4 cups of water that will be used in parts
1 cup of packed brown sugar
4 1/2 teaspoons of soy sauce
4 1/2 teaspoons of ketchup
1 1 /2 teaspoons of ground mustard
1 1/2 cups of crushed undrained pineapple
2 tablespoons plus 1 teaspoon of cornstarch
What you do:
Take heavy duty aluminum foil and line a shallow roasting pan.
This will make clean up easy and fast. Place the ham on a rack
in a shallow roasting pan. Bake at 325 degrees for 1 1/4 to 2
hours or until the meat thermometer reads 140 degrees and the
ham is heated through.
In a saucepan, combine a 1/4 cup of water, brown sugar, soy sauce,
ketchup, mustard and pineapple. Bring to a boil. Reduce the heat
and cover and simmer for about 10 minutes.
Mix the cornstarch and remaining water until smooth. Stir this into
the pineapple sauce. Bring this to a boil. Cook and stir for 2
minutes or until thickened. Serve with the ham.
-------------------------------------
Festive Baked Ham with Cherry-Almond Sauce
6-8 lb ham 1 C honey
1 C brown sugar, firmly packed
Place the ham in a shallow pan.
Combine the brown sugar and honey, spoon over ham
Bake according to directions on the ham, basting accasionally
with the drippings.
Serve with the sauce below.
Cherry-Almond Sauce
1 1/2 C water 1 jar (1 lb) whole maraschino cherries
1/2 C cider vinegar 2 T cornstarch
1 C firmly packed brown sugar 2 T butter or margarine
2 tsp mixed pickling spice 1 pkg (5 oz) slivered almonds
1/8 tsp anise seeds (optional)
Combine water, finegar, borown sugar, and spices in a medium
saucepan. Heat to boiling and boil rapidly for 10 min, or
until the syrup measured about 1 C. Set aside.
Drain syrup from cherries into 1 C measure. Add water, if
needed, to 1 C. Blend 1-2 T of the liquid into the cornstarch
until smooth in a saucepan. Gradually stir in the remaining
syrup, then pour in the brown sugar syrup, straining to remove
the spices.
Cook, stirring constantly, until the sauce thickens and boil for
3 minutes.
Stir in the butter.
Stuff an almond into each cherry and stir into the hot sauce.
Heat to just boiling. Makes 2 cups of sauce.
Serve separately on the side. Refrigerate the left over.
-------------------------------------
Baked Ham With Apricot Mustard
1 (5 to 7 pound) fully-cooked bone-in smoked ham, butt portion OR
1 (4 to 5 pound) fully-cooked boneless smoked half-ham
Whole Cloves
1/3 cup apricot preserves
1 tablespoon Dijon-style mustard
Apricot Mustard Sauce:
1 can (17 ounces) apricot halves, undrained
1 tablespoon Dijon-style mustard
1 teaspoon white wine vinegar
1/8 teaspoon Ground Cloves
Place ham on rack in roasting pan and bake at 325°F. for 2 1/2 to
3 hours or until thermometer in thickest part of meat registers
140°F, do not touch the bone. (Note: Some boneless hams recommend
adding water to pan and cover pan tightly with foil; if so, follow
directions on label). Remove ham from oven. Cut shallow diamond
shapes onto outside surface of ham; stud with cloves.
In small bowl, combine apricot preserves and mustard; brush over ham.
Return ham to oven; bake for additional 30 minutes or until glaze
is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce.
Apricot Mustard Sauce: In blender or food processor container, puree
apricots. In saucepan, combine apricot puree, mustard, white wine vinegar
and ground cloves; heat through. Makes 1 2/3 cups. Recipe may be doubled.
Makes 10 servings.
------------------------------------
Mustard Sauce For Baked Ham
2 tb Sugar
1 tb Coleman's dry mustard
Salt and pepper
2 tb Vinegar
1/2 c Cream
1 Egg yolk
In a small saucepan, off heat, combine sugar, mustard, salt and
pepper. Whisk in vinegar until it forms a paste. Add cream,
whisking, and beat in yolk. Heat over low heat, whisking constantly,
until sauce thickens slightly, do not boil or sauce will curdle.
-----------------------------
Baked Ham
Choose a cured ham of your choice, with or without bone.
1 cured (pre-cooked) ham 5-9 pounds
1/3 cup brown sugar
2 tablespoons honey, molasses, or sorghum
2 tablespoons vinegar or lemon juice
1 teaspoon dry mustard
2 tablespoons water, sherry, brandy, or orange juice
cloves garlic
whole cloves
Preheat oven to 425 degrees. With a sharp knife, make diagonal
slits in the fat side of the ham in a diamond pattern 1/4 inch
deep. Combine the sugar, vinegar, mustard, honey, and juice.
Set aside. Insert a clove and a sliver of garlic into the center
of each diamond. Reduce heat to 350 degrees. Place ham in roasting
pan, using a rack if the ham has a lot of visible fat. If it is
really lean, do not use a rack and put a little water in the bottom
of the pan. Calculate cooking itme, using 20 minutes per pound as
a guide. Drizzle with the prepared glaze, and finish baking for
another 30 minutes, or until ham is about 160 degrees with an
instant read thermometer. Stand about 15 minutes, covered,
before carving.
----- Original Message -----
From: jean
To: phaedrus
Sent: Friday, March 29, 2002 10:20 AM
Subject: Re: egg batter
Thank You Mr. P.,
It was the schnitzel coating.-- Thank You Again for your fast response.
Jean
Hi Jean,
Here's the wiener schnitzel recipe below.
Phaed
Wiener Schnitzel
2 lbs. of veal cutlets trimmed of any sinew
1 to 2 whole beaten eggs
1/2 to 1 cup of flour
2 cups of fine white bread crumbs
salt
pepper
3 or 4 Tbls. butter or lard
2 fresh lemons quartered
Beat or pound the veal cutlets until very thin. I use two thick
pieces of plastic and a hammer.
Lightly salt and pepper the veal cutlets.
Dip the pieces of veal into a dish of the flour, coat both sides
and shake off the excess flour. The flour coating will help the
egg coating to adhere.
Dip the pieces of floured veal into the dish of the beaten raw
egg and coat both sides Press the pieces of veal into a bowl of
fine white bread crumbs. Coat both sides with crumbs.
Let the bread crumbed veal slices dry flat for at least 1/2 hour.
Heat the butter or lard in a large frying pan. I prefer lard.
Lard has the advantage of not scorching as easily as butter and
lard makes a tastier browned coating.
Sauté the cutlets until they are a golden brown. The thin cutlets
will cook quickly, it will not take long. Perhaps 4 min. on each
side. You will know when to turn it over, the bottom breading
will be a golden brown.
Do not cover finished cutlets with a cover. The steam will soften
the bread crumb coating and it will fall off.
Serve topped with quarters of lemon. The lemon juice is squeezed
on the cutlet according to preference.
Note: Leftover cutlets are delicious cold with a mayonnaise dressing,
and can be reheated for a cutlet sandwich.
Serves 4 to 6.
----- Original Message -----
From: Susan
To: phaedrus
Sent: Thursday, March 28, 2002 11:49 PM
Subject: Grandma's famous cake
When I was little my grandmother made sour cream chocolate
cake for me. She had been baking pies and cakes for so long
for restaurants that she was a dump and pour kind of cook.
She could pour salt into her palm and say, "yeah, that is about
a teaspoon." and if you measured it always was! So there was
never a written down recipe for this. (She always said her real
secret was a little left over coffee, just a couple of teaspoon,
that she put into her frosting. She also had the advantage of
skimming the cream right off the bucket of milk from my uncles
farm and using it after it went sour. (Before the FDA put a
scare into people about such things.) (Yeah, I'm old enough to
remember my mothers "bacon fat" jar sitting on the stove!)
So can you help me? An old fashioned Sour Cream Chocolate Cream
cake would be great.
Susan
Hi Susan,
Well, I came up with 8 recipes for sour cream chcolate cake that had a little coffee in them.
Only one, though, had the coffee in the icing. It's below. I hope it's close to what you remember.
Phaed
Sour Cream Chocolate Cake
Ingredients :
2 squares unsweetened chocolate
1/2 c. boiling water
1/2 c. butter
1 3/4 c. sugar
3 eggs
1 c. sour cream
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
Pinch salt
CHOCOLATE FROSTING
1 stick butter
2 squares unsweetened chocolate
Black coffee
1 egg
1 box confectioners' sugar
Preparation :
Sift flour and baking powder together. Melt chocolate over
boiling water, then cool. Cream butter with 1 cup sugar until very
fluffy. Add remaining sugar and eggs, one at a time. Add flour,
sour cream and chocolate alternately as quickly as possible. Add
vanilla. Pour into 2 greased 9" pans and bake at 325 degrees for 10
minutes, then increase temperature to 350 degrees and bake until
done. Ice cake with chocolate frosting. Melt butter and chocolate
together. Cool. Add egg and beat. Add sugar, then thin out with
black coffee until consistency to spread.
---- Original Message -----
From: Leah
To: "phaedrus"
Sent: Friday, March 29, 2002 4:32 AM
Subject: RE: lost recipies
> Thanks for recipes.Can u help me find recipie 4 uncooked biscuit
> fridge slice? I know some ingredients:1 pkt arrowroot biscuits
> 2 tbsp cocoa 3/4 cup sugar 1 egg _problem is i can`t remember
> how much butter can u help?Thanks Leah.
>
Hi Leah,
Sorry, I'm not familiar with that recipe and I can't find it on the
Internet, so I can't say how much butter.
While I was looking, though, I found a page full of great-looking slice
recipes. I thought you might want to see them:
Jen's Cookbook
Phaed
----- Original Message -----
From: Diogo
To: phaedrus
Sent: Saturday, March 30, 2002 3:11 AM
Subject: Re: The long search is over ?
Thank you so much for the Hush Puppie and grasshopper pie recipe. Living in
France some items are going to be difficult to find. For instance what would
be the nearest substiute for buttermilk ? Also the Hush Puppies we used to
eat as kids on the champs elysees (in an American restaurant called Pam Pam)
had a distinctly cheesy flavour, as if they had added a little grated
gruyère, which always seems to make it a devil to cook! But tasted great.
They were served with a Bearnaise sauce off to the side, and thin crispy
french fries !
Hi Diogo,
Ah well... You see, I live in Mississippi, in the Southern U.S. where "hush
puppies" originated. Here we serve them only with fried catfish, and the
purists would never put cheese in them or dip them in bernaise sauce. We
also would always use buttermilk. So, the recipe that I sent you was for
hush puppy purists.
However, I do have some "odd" hush puppy recipes. The first one below uses
plain milk and calls for a cup of cheese. Perhaps that's the one you want.
In the Southwestern U.S., they add hot chili peppers and even whole kernel
corn to their hush puppies! Below are a couple of recipes like that as well.
As for the buttermilk, you can use plain milk instead. But if you'd like to
retain the buttermilk flavor, you can substitute (for 1 cup buttermilk) with
1 tablespoon of vinegar plus enough plain milk to bring the liquid to 1 cup
Phaed
Hush Puppies
Ingredients :
2 c. cornmeal
1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. garlic powder
1 egg
1 c. milk
1/2 c. chopped onion
1 c. grated cheese
Preparation :
Mix liquid and combine with dry ingredients. Stir in chopped
onions and cheese. Drop by teaspoon into deep hot fat. Fry until
brown.
----------------------------------
Southwestern Hush Puppies
Ingredients :
2 c. cornmeal
1 tbsp. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/3 c. minced onion
1 can chopped green chilies
1 c. buttermilk
1 egg, beaten
1/4 c. Parmesan cheese
Hot deep fat for frying
Preparation :
Combine dry ingredients in bowl. Add milk and beaten egg. Add
onion, chilies and cheese mix. Drop by spoonfuls into deep fat and
fry until golden brown (about 375 degrees).
----------------------------------
Hush Puppies
Ingredients :
1 c. cornmeal
1 onion, chopped
1 tsp. salt
2 tsp. baking powder
3/4 - 1 c. milk
1/2 c. flour
1 tsp. salt
1 tsp. oil
1 egg
1/4 c. cubed cheese
2 chili peppers, chopped
1/4 c. whole kernel corn
Preparation :
Sift flour, meal, salt and baking powder together. Add egg and
milk into dry ingredients. Mix in other ingredients. Drop by
teaspoon into deep, hot oil and fry until golden brown.
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