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Chef2Chef Recipe Club - Volume 3 Issue 120 - December 13, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Every year without exception, my wife makes these wonderful Cookie Platters for our friends, family and co-workers. I'm not talking about a few cookies on paper plates here, I'm talking about 15 different kinds of cookies, balls, bars and pastries on festive plates, wrapped in that pretty see through colored plastic wrap. Tied up with ribbon, a bow, candy canes and a cinnamon stick. Before she even starts her project, she makes me a large batch of Peanut Butter and Chocolate Chip cookies. This way I keep my hands out of the cookies for the platters. She is a very wise woman! Her name is Pam and next week she is going to share the recipes for her Christmas Cookie Platters with you. It will be a week of "Keeper" recipes. -------------------------------------------------- My thanks go out to Personal Chef Terry Henderson for his recipes this week. I hope you enjoyed them as well. Chef Terry has contributed his recipes many times in our Recipe Club and he is a strong contributor in our forums. He heads up our Personal Chefs forum with great information and content for the visitors there. Happy Holidays to Terry, wife Debbie and family. http://www.chefbynite.com http://www.canadianpersonalchefalliance.com Have a wonderful weekend! -------------------------------------------------- Orange Honey Glazed Ham Ingredients: 1-3- to 3-1/2-pound fully cooked boneless ham 1/3 cup orange juice 3 tablespoons honey 1 tablespoon mustard 1/3 cup chicken broth 1 tablespoon cornstarch 1/2 cup orange marmalade Directions: Make diagonal cuts about 1/4-inch deep and 1-inch apart on the top of ham. Place ham on rack in shallow baking pan. Insert a meat thermometer in the center of the thickest portion of meat. Bake, uncovered, in 325º oven 1 to 1-1/2 hours or till thermometer registers 135º. Remove the ham from the oven, cover with foil and let stand 15 minutes. The temperature will rise to 140º upon standing. Before roasting you can also pierce surface with whole cloves for extra flavour. Meanwhile, combine 2 tablespoons of the orange juice, the honey, and mustard. Bring to boiling, remove from heat. After ham has baked 1-1/4 hours, brush with half the glaze. Mix the remaining orange juice, chicken broth and cornstarch. Stir into remaining glaze. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in marmalade, heat through. Pass with sliced ham. -------------------------------------------------- SAUCE'EM AWESOME You won't believe your tastebuds with Minor's Elegant but Easy "No-Cook" Classic Sauce Concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve scratch-quality flavor? There's no need to reduce stock for 3 days for a Demi-Glace. You don't have to worry about how much cheese to use in the Alfredo. Double boilers and breaking sauces are a thing of the past for Hollandaise. If you can boil water, you can now serve elegant sauces in about 5 minutes. Think of how nice one of these sauces will dress up a special holiday or family dinner. Try Demi-Glace, Alfredo, Hollandaise, Burgundy, Green Peppercorn, Thai Peanut, and White Wine Cream Sauce and you'll know why... Chefs Make It - Chefs Use It For a limited time get FREE shipping on all orders over $25.00. FREE recipes from the Minor's chefs are included with most orders. Offer expires December 31, 2002. Visit - SOUPBASE.COM by clicking the link below and take advantage of this special offer now... http://www.1shoppingcart.com/app/adtrack.asp?AdID=23088 Or, you can call 800-827-8328 to order by phone or for answers to your questions. -------------------------------------------------- Christmas Crepes Ingredients: 1 package vanilla instant pudding 1 1/2 cups flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups milk 2 eggs 2 tablespoons butter, melted 1/2 teaspoon vanilla 1 can of cherry pie filling or whatever pie filling you choose Directions: Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes. Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth. In a 6 inch skillet, or a seasoned cast iron, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. Cook until crepe is light brown. Remove and stack, you may wish to put wax paper between each one to keep them from sticking. Cover and keep warm in oven. The batter should make about 16 crepes. Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top. -------------------------------------------------- Nestlé FoodServices Surprise Prize Package Sweepstakes December 1, 2002 to January 1, 2003 You could win one of more than 500 packages, filled with fun and exciting prizes, just for registering with NestléFoodServices.com. Plus, you'll enjoy other promotions and offers exclusive to registered site members. There will be hundreds of winners—why not you? Register today for your chance to win. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Hot Mulled Wine Ingredients: 1 bottle red wine 12 cloves 2 cinnamon sticks rind of 1 lemon 2 tablespoons sugar Directions: Add all ingredients to a pot and steep gently over a medium heat until hot. Avoid boiling the mixture. Serve in sturdy mugs not glass! Terry Henderson http://www.chefbynite.com http://www.canadianpersonalchefalliance.com -------------------------------------------------- WWKitchens.com Christmas 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, bake-ware, table service & small appliances. 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 -------------------------------------------------- Shopping Lists: 1-3- to 3-1/2-pound fully cooked boneless ham orange juice honey mustard chicken broth cornstarch orange marmalade 1 package vanilla instant pudding Flour sugar Salt baking powder Milk 2 eggs butter vanilla 1 can of cherry pie filling or whatever pie filling you choose 1 bottle red wine cloves cinnamon sticks 1 lemon sugar -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |