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Chef2Chef Recipe Club - Volume 3 Issue 107 - November 26, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Here are some more last minute recipes I hope you can use. We have a little twist on your normal stuffed celery sticks, a classic Green Beans Almondine recipe and an easy pie crust for your fruit pies. I've also included a ham recipe you make in your crock-pot just in case your oven is full of turkey and stuffing. Don't over work yourself on Thanksgiving Day. Make your pies and breads on Tuesday or Wednesday. Cut your vegetables for stuffing and side dishes a day ahead and store in zip lock bags. You can do the same with your potatoes, get them peeled and into a bag with water. Portion ingredients for your stuffing's and sauces and store in Tupperware style containers. Make your turkey stock on Tuesday or Wednesday so you can remove the fat from it and make your gravy. Prepare a roux and keep in the fridge. I make a list just to keep myself organized. -------------------------------------------------- Blue Cheese Stuffed Celery Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want. Ingredients: 8 ounces cream cheese 4 ounces blue cheese Celery stalks Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service. -------------------------------------------------- Recipe Club, hey it's the Holidays. Win some VERY cool prizes just by registering. Welcome back our sponsor Chef Revival. They are giving away a set of two Chef Coats and Two Chef Pants to 8 lucky winners! Each set has an estimated value of $180 and you get to pick any style from their entire inventory! http://marketplace.chef2chef.net/sweep/ BandanaBandito.com has started a new sweeps that will run through the middle of December. You can win a Carmen Miranda Chip and Dip Plate and their famous Southern Pride Salsa Gift Set. A value of $95! http://marketplace.chef2chef.net/sweep/ Kentucky Virtual is giving away a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. http://marketplace.chef2chef.net/sweep/ Celebrity Chef Jim Coleman has donated 5 of his most recent cookbooks, Jim Coleman's Flavors. We'll be giving them away at the end of the month. http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Green Beans Almondine Yield: 6 Servings Ingredients: 2 lbs. fresh green beans 1/2 cup water 4 tbsp. butter 1/3 cup slivered, blanched almonds 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. ground nutmeg (optional) Instructions: Wash beans and cut off ends. Place in a large skillet with water. Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color. Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bakeware, table service & smallappliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Baked Ham with Mustard Glaze Yield: 12 To 15 Servings Ingredients: 3 to 5 pounds cooked ham, drained 10 to 12 whole cloves 1/2 cup brown sugar 1 tbsp. prepared mustard 2 tsp. lemon juice 2 tbsp. orange juice 2 tbsp. cornstarch Instructions: Score ham in diamond pattern and stud with cloves. Place in slow cooker. Combine brown sugar, mustard and lemon juice and spoon on ham. Cover and cook on high 2 hours, then on low for 6 to 7 hours or until ham is hot. Remove ham to warm serving platter. Turn slow cooker to high setting. Combine orange juice and cornstarch to form smooth paste. Stir into drippings in slow cooker. Cook stirring occasionally until sauce is thickened. Spoon over ham. Note: If cooking larger ham using a 5- to 6-quart unit, cook 1 hour on high, then low 8 to 10 hours. -------------------------------------------------- Recipe Club, the Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Easy Pie Crust Serves 8 Preparation Total 4:15 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold 1/4 to 1/2 cup water, cold Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week. -------------------------------------------------- Shopping Lists: 8 ounces cream cheese 4 ounces blue cheese Celery stalks 2 lbs. fresh green beans butter slivered, blanched almonds salt pepper ground nutmeg (optional) 3 to 5 pounds cooked ham 10 to 12 whole cloves brown sugar prepared mustard lemon juice orange juice cornstarch All-purpose flour salt sugar 2 sticks butter, unsalted -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |