Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Hi, Pam Nelson here, wife of the chef. This week I've got some recipes for the holidays for those of you who still haven't figured out what you are going to serve. Today I've got some roasted entrée recipes for you. Tomorrow look forward to some fun side dishes, and then on Wednesday watch for some tasty desserts. Best wishes to all of you for a wonderful holiday season. -------------------------------------------------- Ham Baked in Guinness with Spiced Peaches Serves: 8-10 Ingredients: 7-8 pound cooked bone-in ham 3/4 cups, plus an extra 2 tablespoons, Guinness Stout 1/2 cup sugar 1 teaspoons dry mustard 1/2 teaspoon ground ginger 1 teaspoons cardamom Procedure: Peel skin off ham, leaving a portion around the bone. Place the ham, fat side up, in a roasting pan and pour over the Guinness Stout. Bake in a 325 degree oven for 2 hours, basting occasionally with stout. Score the fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger & cardamom adding a few tablespoons stout to form a thick paste and spread over ham. Increase oven to 400 degrees and bake for 15 minutes more. Garnish with watercress and serve with spiced peaches (recipe follows). Spiced Peaches Ingredients: 3 14-ounce cans peach halves 1/2-teaspoon whole cloves 1/2-inch piece cinnamon stick 4 whole allspice 1/4-cup sugar 1/8-cup vinegar 1 oranges, sliced Procedure: Drain peaches and reserve 1/2 cup liquid syrup. Put the syrup, cloves, cinnamon, allspice, sugar, vinegar and oranges into a saucepan. Bring to a boil, add peaches and simmer for 5 minutes. The flavor of the fruit improves if made a day in advance and stored in the refrigerator. -------------------------------------------------- Prairie Harvest.com The Holidays are here and you are looking for the very finest specialty foods? Listen to this! Foie Gras, Chinese Black Truffles, South Dakota Goose Breast, Truffle Oil and Butter, Dry Aged Buffalo Prime Rib, Elk Loin Roasts, Fresh Russian Wild Boar, Air Chilled Natural Chicken, Pheasant, Duck, Steaks, Huckleberries and more! All you have to do is click here! http://html.chef2chef.net/goto.php?id=147 -------------------------------------------------- Duck with Honey-Peppercorn Sauce Serves 2 Ingredients: 2 each 7 ounce boneless duck breasts, skin on 2 tablespoons (1/4 stick) butter 1/2-cup onion, chopped 1-1/2 tablespoons chopped sweet gherkin pickles 1 cup chicken stock or canned low-salt chicken broth 1 tablespoon honey 1-1/2 teaspoons pink peppercorns 1-1/2 teaspoons drained green peppercorns in brine Procedure: Heat heavy large skittle over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 4 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm. Pour off drippings from skillet. Melt 1-tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1-tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch thick slices. Fan duck slice on plates. Spoon peppercorn sauce over and serve. Source: Bon Appetit, R.S.V.P., October 1997 -------------------------------------------------- Recipe Club, There is still time to get your own Holiday Presents at Chef2Chef.net GatewayGourmet, we would like to offer you the opportunity to win 6 pucks (1.5 oz containers) of More Than Gourmet's Classic Stock Reductions. Demi-Glace, Chicken Sock, Venison Stock, Veggie Stock and more: http://www.gatewaygourmet.com/chef2chef_special.htm Win a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. http://html.chef2chef.net/goto.php?id=374 Register to a copy of the Chef of the Month, Jerry Traunfeld's cookbook, The Herbfarm Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 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 -------------------------------------------------- Standing Rib Roast of Beef au Poivre Serves 4-6 Ingredients: About 1/2 cup whole black peppercorns 1 each 5- to 6-pound standing rib roast of beef, at room temperature Procedure: Preheat the oven to 475 degree F. Place the peppercorns in a small heavy brown bag and crush by banging with a mallet. With the palm of your hand, press the peppercorns into all surfaces of the meat. Place the roast, fat side up, on a rack in a shallow roasting pan, then put into the oven and roast for 30 minutes. Lower the oven temperature to 300 degrees F. Baste the roast with the pan juices and insert a meat thermometer into the center of the thickest part of the roast, making sure that the thermometer does not touch the bone. Continue roasting for about 30 minutes and check the thermometer reading. Roast until the thermometer reads 135 degrees F. for medium rare (about 16 minutes per pound total roasting time) to 160 degrees F. for medium-well (about 25 minutes per pound total roasting time, not that we suggest this!). When desired doneness is reached, remove it from the oven and allow it to rest, loosely covered with aluminum foil, about 30 minutes before carving. Prepare the Sauce Diabolique (recipe below). To serve, carve into 1/4 to 1/2-inch thick slices and ladle a few tablespoons of the sauce onto each serving. -------------------------------------------------- Cedar Hills Seasonings At Cedar Hill Seasonings we have over 20 years expertise in blending gourmet seasonings that are both tasty and healthy. Apart from every-day use, our seasonings are also suitable for those who suffer from dietary problems such as borderline diabetes, heart problems, overweight and obesity, and high blood pressure. Our seasonings have no salt, no sugar, no msg and no preservatives. Every ingredient is good for you. But what you'll notice as soon as your start using Cedar Hill Seasonings is the fresh flavor they add to your food. It's like having a secret garden in your kitchen!! http://www.cedarhillseasoning.com/c2c_land.asp -------------------------------------------------- Sauce Diabolique Yield about 2 cups 2/3-cup dry red wine 1 cup pan juices from beef roast and/or beef stock 1 teaspoon whole black peppercorns, crushed 1 tablespoon dry mustard 2 tablespoons chopped parsley 2 tablespoons finely chopped shallots 2 tablespoons prepared horseradish Combine the red wine and pan juices in a small saucepan and place over medium heat. Stir in the peppercorns and dry mustard, bring to a boil and simmer for about 5 minutes. Stir in the remaining ingredients, simmer for another minute and serve immediately in a warmed gravy boat or small serving bowl. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
