Ham takes center stage for holiday entertaining
Many people prefer to serve ham instead of lamb for Easter dinner. Ham can be perfectly smoky and salty but also sweet when it is cooked with a delicious glaze.
This recipe for “Brandied Baked Ham with Mustard Butter” from Denise Gee’s “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books) pairs the fruity overtones of brandy with the tang of mustard to form an ideal blend of flavors. Serve the ham on its own, or nestle slices between buttermilk biscuits for a brunch or lunchtime treat.
Brandied Baked Ham with Mustard Butter
Serves 16 to 20
Brandied Baked Ham
1 1⁄2 cups packed dark brown sugar
2 tablespoons grainy mustard
1 5-pound bone-in half ham, fully cooked
1 1⁄2 teaspoons whole cloves
Mustard Butter
2 cups butter, softened
1⁄4 cup grated sweet onion
1⁄4 cup Dijon or Creole mustard
To make the ham: In a small saucepan, stir to combine the brown sugar, brandy, and mustard. Bring the mixture to a boil over medium-high heat and, stirring constantly, cook until the glaze is thick and syrupy, about 3 minutes. (Watch carefully, holding a tight-fitting lid; if the brandy ignites, quickly cover the saucepan to tamp out the flame before removing the lid. Store in an airtight container in the refrigerator for up to 2 days. Reheat just before serving.)
Preheat the oven to 325 F. Line a shallow roasting pan with heavy-duty aluminum foil and place a wire rack on top.
Score the fat on top of the ham by making diagonal cuts in a diamond pattern. Insert the cloves into the intersections of each diamond. Place the ham on the rack in the prepared pan. Insert a meat thermometer, making sure it doesn’t touch the bone.
Bake the ham for about 1 hour, or until the meat thermometer registers 125 F.
Remove the ham and brush on the brandy glaze. Return the ham to the oven and cook for 20 to 30 minutes more, or until the meat thermometer registers 135 F. Let it stand for 15 minutes. (The meat temperature will rise to 140 F.)
To make the mustard butter: In a medium bowl, stir to combine the butter, sweet onion and mustard. Scrape it into a serving bowl.
Cut the ham into thin slices and arrange them on a platter. Serve accompanied with the bowl of mustard butter.
This recipe for “Brandied Baked Ham with Mustard Butter” from Denise Gee’s “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books) pairs the fruity overtones of brandy with the tang of mustard to form an ideal blend of flavors.
Warm guests with homemade apple cider
When hosting friends and family at home, it’s understandable that hosts direct so much of their focus to the foods they plan to serve. The main course is often the focal point and most memorable aspect of a dinner party, and that’s true whether the get-together is a backyard barbecue, a holiday meal with the family or a formal affair with colleagues.
Food might be a focal point, but guests also will need something to drink. Traditional spirits like wine and cocktails are the standard, but hosts who want to get a little creative should not hesitate to do so. When choosing a special beverage, timing is everything. Guests wil want to cool down on warm summer evenings, so something cold and refreshing can make for the perfect signature cocktail. When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes. On such nights, hosts can serve this version of “Hot Mulled (Sherried) Apple Cider” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey). One added benefit to Masterton’s recipe is it can produce a welcoming winter aroma, helping hosts establish a warm ambiance for the festivities.
Hot Mulled (Sherried) Apple Cider
Serves 16
1 gallon apple cider
1 orange, unpeeled, cut into slices
1⁄4 cup whole cloves
4 sticks cinnamon
1⁄4 cup honey, preferably cranberry honey
1 cup sherry (optional)
1. Combine the cider, orange slices, cloves, cinnamon, and honey in a large pot over medium heat. If you are picky about things floating in your cider, make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider. I like to chew on cloves, so I just toss everything in. Bring to a boil, and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home.
2. If you’re serving it to adults, add the sherry. It might make everyone want to go sledding!
When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes.
Savor the holidays with a special roast
Roasts are customary during the holiday season because they often feed a crowd and look impressive on serving platters. Some people opt for a roast beef while others prefer to roast a turkey. However, chicken just as easily can be turned into a Christmas dinner since it is versatile and tasty. In addition, the cooking time for a roasted chicken is much shorter than it is with other roasted dishes.
This recipe for “Roast Chicken with Whole Roasted Garlic” from “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life” (Ballantine Books) by Rachael Ray provides the basis for a tasty holiday meal. Simply multiply the recipe as needed depending on the number of guests.
Roast Chicken with Whole Roasted Garlic
Serves 4
1 4-pound chicken
Kosher salt
2 lemons, one pierced several times with the tines of a fork and one halved
Few sprigs each of thyme and rosemary
4 large bulbs garlic, 1 per person or portion, ends cut to expose the cloves (keep the hairy root end intact)
EVOO (extra-virgin olive oil) for drizzling
Freshly ground black pepper
3 tablespoons butter
1 cup white wine
Warm, crusty bread
Place the chicken in a shallow baking dish. Salt the chicken inside and out and place uncovered in the fridge overnight.
Preheat the oven to 450 F.
Pat the chicken dry and fill with the pierced whole lemon, thyme and rosemary. Tie the legs up. Dress the bulbs of garlic with EVOO; season with salt and pepper. Arrange the garlic in the baking dish around the chicken. Rub the skin of the chicken with butter and season with pepper. Pour the wine into the bottom of the dish.
Roast the chicken for 1 hour or until an instant-read thermometer inserted into the thickest part of the dark meat reads 165 F. Let the chicken stand for a few minutes on a carving board until just cool enough to handle. Carve the chicken, dividing the white and dark parts and slicing the breast meat on the bias. Arrange the chicken on plates or a platter and top with drippings, juices and the juice from the remaining halved lemon. The garlic may get dark but it won’t be charred. Serve in the skins or squeeze the paste from the skins with your knife and pass with a spoon to eat with the chicken or to slather on the warm chunks of bread. HL22A327
This recipe for “Roast Chicken with Whole Roasted Garlic” from “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life” (Ballantine Books) by Rachael Ray provides the basis for a tasty holiday meal.
Potatoes, cauliflower in a new way
Certain items are staples of the Thanksgiving dinner table. For example, mashed potatoes, candied yams and stuffing are Thanksgiving stalwarts. Pumpkin and apple pies help wrap up the festivities.
Thanksgiving hosts and hostesses interested in injecting more variety into their Thanksgiving offerings may want to consider a few unique side dishes to complement their turkey dinners. Sides that borrow from familiar flavors may fit seamlessly into the holiday feast and add spark to the meal.
This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with Thanksgiving. Gnocchi is a chewy and filling pasta made from potato — a holiday standard, while cauliflower is a mild, versatile vegetable that absorbs the spices and flavors of other ingredients. Putting these two ingredients together allows holiday hosts to provide a new side with some familiar flavors at this year’s Thanksgiving dinner.
Gnocchi with Roasted Cauliflower
Serves 4 (as a main course)
1 small head cauliflower, cut into small florets
1⁄4 cup fresh sage leaves
3 tablespoons olive oil
Kosher salt and black pepper
1 pound gnocchi (fresh or frozen)
1⁄4 cup grated Parmesan
Heat oven to 400 F. On a rimmed baking sheet, toss the cauliflower and sage with the oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls and top with the cauliflower and Parmesan.
Tip: Cauliflower florets are easier to separate if you remove the core first. Place the head stem-side up. Using a paring knife, cut around the core at an angle, creating a cone-shaped piece, then lift it out. If the head is very large, halve it first through the core.
This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with Thanksgiving.
Crustless pie a treat for those with gluten intolerance
The holiday season is a popular time to entertain. Food is often a focal point of holiday season entertaining.
Individuals who navigate food allergies or intolerances may shy away from certain celebrations out of fear that a nibble of this or a bite of that may trigger an allergic response. In such instances, concern about ingredients can cast a pall over normally festive occasions.
Those with Celiac disease or gluten intolerances must be mindful of the foods they consume. Meals or desserts containing gluten, a protein found in grains like wheat, semolina, rye, barley, graham, spelt, farina, and more, can trigger intestinal distress and other symptoms. With delicious pies, cakes and cookies on the holiday serving table, gluten is likely to make an appearance. However, with careful planning, people who cannot stomach foods that contain gluten can still indulge in their favorite holiday flavors.
“Crustless Libby’s® Famous Pumpkin Pie” is a variation on traditional pumpkin pie served at Thanksgiving and Christmas gatherings. Without the crust, individuals who avoid gluten can still dive into that pumpkin-and-spice combination that’s so popular around the holiday season. Enjoy this recipe, courtesy of Libby’s® Pumpkin.
Crustless Libby’s® Famous Pumpkin Pie
Makes 8 servings
3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby’s® 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé® Carnation Evaporated Milk
Nonstick cooking spray
Whipped cream (optional)
1. Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
2. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.
3. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
4. Bake as directed below or until a knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Cooking times
9-inch-round glass pie dish: 325 F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325 F; bake for 45 to 50 minutes
8-inch-round cake pan: 350 F; bake for 45 to 50 minutes
9-inch-round cake pan: 350 F; bake for 35 to 40 minutes
8-inch-square baking pan: 350 F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325 F; 50 to 60 minutes
9-inch-square baking dish: 350 F; bake for 35 to 40 minutes
11×7-inch glass baking dish: 325 F; bake for 45 to 50 minutes
13×9-inch baking pan: 350 F; bake for 35 to 40 minutes
13×9-inch glass baking dish: 325 F; bake for 40 to 45 minutes
People who cannot stomach foods that contain gluten can still indulge in their favorite holiday flavors. “Crustless Libby’s® Famous Pumpkin Pie” is a variation on traditional pumpkin pie served at Thanksgiving and Christmas gatherings.
Toast with literary-inspired cocktail
Come the holidays, many people engage in various customs and rituals that make the season even more special. One person may bake dozens of cookies to share with friends and family, while another may go caroling with the church choir.
Reading familiar stories and watching classic Christmas movies also are part and parcel of many celebrations. For example, “A Christmas Carol,” a novella by Charles Dickens that was published in 1843, is a must-read and must-see for many people each holiday season. The story is the tale of the miserly Ebenezer Scrooge, who is visited by various ghosts, each of whom teaches Scrooge an important lesson about living life to its fullest. Many local theater companies put on productions of the classic Dickens tale around the holiday season.
Holiday celebrants and fans of “A Christmas Carol” can raise a toast to Charles Dickens by enjoying one of his favorite cocktails, the “Sherry Cobbler,” courtesy of Margaret Kaplan’s “How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats” (Apollo Publishing). While Dickens did not mention the Sherry Cobbler in “A Christmas Carol,” the beverage does make an appearance in another of his works, “The Life and Adventures of Martin Chuzzlewit.”
Charles Dickens’s Sherry Cobbler
Serves 1
2 orange slices
1 tablespoon sugar
4 ounces amontillado sherry
Berries (in season) for garnishing
Maraschino cherries for garnishing
1 lemon wheel for garnishing
Muddle orange slices and sugar at the bottom of a cocktail shaker. Add sherry and ice and shake. Strain ingredients into a Collins glass filled with crushed ice. Garnish with seasonal berries, maraschino cherries and a lemon wheel. Serve with a generosity of spirit.