> Honeybaked ham
Sounds great except the asparagus and carrot cake. But I'm
sure they're wonderful if you like that sort of thing. ;-)
Pretty much what we're having. I'm going to my aunt's.
She's got a ham (unfortunately not Honeybaked, but she got
it free, so we'll make do). I'm making my
Spring Dove Breads.
I believe I posted the recipe here before but I'll
post it again. I'm also making green beans with bacon - a
recipe I recently got out of our newspaper. It's actually
called
"Slow-Cooked Mess o' Green Beans"
- a downhome, comfort food thing spiced up a tad with Spanish
smoked paprika. And I'm making
Eggs Dikker en Thijs
- like deviled eggs but with curry powder. I think I've also
posted this before. And last, but not least, for dessert an
angel food cake with strawberry icing.
SPRING DOVE BREADS
1/2 c. butter
6 T. whipping cream
1/3 c. sugar
1/2 t. salt
1/2 t. cardamom
1 pkg. dry yeast
1/4 c. warm water
3 eggs
~4 c. flour
24 raisins
12 whole blanched almonds, lightly toasted
1 egg yolk beaten with 1 T. water
Melt butter. Add to cream, sugar, salt, and cardamom. Let cool to
lukewarm. Dissolve yeast in water. Let stand 5 minutes to soften.
Add cooled butter mixture, eggs, and 2 c. flour. Mix well. Gradually
add remaining flour to make a soft dough. Knead 10 minutes, adding
additional flour as needed to prevent sticking. Place in greased bowl,
turning to coat. Cover and let rise until doubled, about 1 1/2 hours.
Punch down, divide into 12 equal portions. For each dove, pinch off
a 3/4" ball for head. Roll remaining dough into a 9" long tapered rope
that measures about 1/2" in diameter at one end and 1" in diameter at the
other end. Tie and overhand knot at the thin end. For dove tails, make
several slashes in the wide end to resemble tail feathers. Shape head
into smooth tear-shaped drop and settle head into knot cavity. Press
down lightly to secure. (I sometimes put a little dab of water to make
sure it sticks.) Make small slashes at sides of head and insert raisins
for eyes. (I cut really large raisins in half.) At front of head make
a small slash and insert wide end of almond for beak. Cover doves and
let rise in warm place until puffy, about 45 minutes. Before baking
push raisins and almonds back into heads to secure. Brush rolls all
over with egg glaze. Bake at 375F 12-15 minutes. Makes 1 dozen.
STUFFED EGGS DIKKER EN THIJS
9 hard-boiled large eggs
3 T. shallot mayonnaise
2 T. softened unsalted butter
1 lg. shallot, sliced
1/2 t. kerrie djawa (Indonesian curry powder) or more, to taste
1/4 t. turmeric
1/4 t. salt or more, to taste
1 can mandarin oranges, drained
fresh parsley
Halve eggs lengthwise and remove yolks from 8 of them. In food processor
blend yolks, one whole egg, mayonnaise, butter, shallot, curry powder,
turmeric, and salt until mixture is smooth. Add more curry powder and
salt if necessary. Blend until well combined. Transfer to pastry bag
fitted with decorative tip and pipe into whites. Arrange on platter.
Press 1 orange section gently into each stuffed egg and garnish each egg
with a small sprig of parsley. Makes 16. (Note: I always at least
double, sometimes triple, this recipe. Also I don?t put one whole egg
out of each 9 eggs in the blender. I may put one or 2 eggs if there
are a couple that don?t peel nicely and are pitted looking. In any case
it?s not really necessary as there is plenty of filling without doing
that.
Also, since I have nowhere to buy ?shallot mayonnaise? and am not about
to make it, I just use good old Miracle Whip. I also don?t bother with
the unsalted butter which I rarely have around. And I don?t have much
use for kerrie djawa so I just use a good Indian curry powder like
Maharaja, and I put a lot more in than it calls for.)
SLOW-COOKED MESS O' GREEN BEANS
4 slices bacon, cut in ?" pieces
1 lg. onion, halved and thinly sliced
3 cloves garlic, peeled and thinly sliced
kosher salt and freshly ground black pepper
1 t. smoked paprika
1 1/2 lb. green beans, ends trimmed, halved, cut longer beans in thirds
1/4 c. water
In Dutch oven, cook bacon over medium heat, stirring often, until starting
to get crisp, 5-7 minutes. Transfer bacon to paper towels to drain. Spoon
off all but 3 T. drippings (my bacon was lean so I added 1 T. olive oil).
Add onion, garlic, a pinch salt, and few grinds pepper. Cook, stirring
often, until wilted, 4-5 minutes. Stir in paprika; then beans, water,
and 1/2 t. salt. Stir well, reduce heat to low, cover, and simmer 30-40
minutes, until very tender. Stir in bacon and another T. water, if pan
seems dry. Cover and cook 5 more minutes to blend flavors. Season to
taste with additional salt and pepper. Makes 4-6 servings. (From
Miriam Rubin. This is my modern interpretation of old-fashioned slow-cooked
beans. It?s quicker, the beans retain more integrity, and there?s a secret
ingredient - smoked paprika. Don?t substitute regular paprika.
I used local bacon from Mike and Donna Eisenstat of Toboggan Hill Farm.
They sell their delicious pork and bacon at farmers markets in Waynesburg
and Washington. Miriam Rubin)
Kate
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
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