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Gourmet Chef Recipes - December 2006

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Christmas cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Honey Glazed Ham
 
 
 
Ingredients -
 

5 pound Spiral Cut, Ready-To-Eat Ham
1/4 cup Whole Cloves
1/4 cup Dark Corn Syrup
2 cups Honey
2/3 cup Butter
 
Preparation:
 

Preheat oven to 325º F. (165º F. C). Score ham, and stud with the whole cloves. Place ham in foil-lined pan. In the top half of a double boiler, heat the corn syrup, honey, and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. Makes 12 servings.
 
 

Butter Roasted Vegetables
 
 
 
Ingredients -
 

1/4 cup Butter
1 tablespoon Chopped Fresh or 1 teaspoon Dried Sage Leaves
1 clove Garlic, finely chopped
1/2 pound Brussels Sprouts, cut in half
1/2 pound Parsnips, peeled and cut into 2-inch pieces
1/4 pound Baby-Cut Carrots
1 Small Butternut Squash (2 pounds), peeled, seeded and cut into 1-inch pieces
 
Preparation:
 

Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13 x 9 x 2 inches. Pour butter mixture over vegetables; stir to coat. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.
 
 

Savory Onion Mashed Potatoes

  
   
   
   
Ingredients -  
   

5 medium (10 cups) Potatoes, each cut into eighths
6 cups cold Water
2 teaspoons Salt
2 large (3 cups) Onions, finely chopped
1 1/2 cups Vegetable Broth
6 tablespoons Light Butter
3/4 cup Light Sour Cream
1/4 teaspoon Pepper

  
   
Preparation:  
   

Place potatoes in 4-quart saucepan. Add water and salt. Cover; bring to a boil over high heat (7 to 10 minutes.) Reduce heat to medium. Cook until potatoes are fork tender (15 to 18 minutes). Drain. Keep warm.

Meanwhile, combine onions and 1 cup broth in 10-inch nonstick skillet. Cook over medium heat, stirring occasionally, until onions are softened and broth is absorbed (15 to 18 minutes).
Increase heat to medium-high; add 2 tablespoons light butter. Cook until onions are browned (6 to 8 minutes).

Place hot potatoes in large mixer bowl; mash slightly with fork. Beat at medium speed, adding remaining light butter, 1 tablespoon at a time, and mixing well after each addition. Add cooked onions, remaining broth, light sour cream and pepper. Continue beating until well mixed. DO NOT OVERBEAT. Serve immediately.