Pork Chops in Apple Gravy
8 pork chops(aprox. 3lbs.)
1/4 cup butter 1 Tbsp. finely minced garlic
1/3 cup flour
1 Tbsp. salt
1/8 tsp. black pepper
3 cups boiling water
1 cup applesauce
1 Tbsp. lemon juice
In a large skillet, brown pork chops well on both sides in butter. Arrange them in a 3 quart casserole dish. Saute garlic in the fat and butter left in skillet. Add to this, flour, salt, pepper and mix well. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally.
serves 8
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PEACH HOLIDAY HAM
1 smoked fully cooked ham (8 lbs.)
1 c. peach preserves
1 c. peach nectar
3 T. Dijon-style mustard
¼ t. ground cloves
Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Place ham, fat side up, in heavy-duty aluminum foil-lined roasting pan. Stir together preserves, nectar, mustard and cloves; pour over ham. Bake at 325 F. for 1 ½ hours or until meat registers 140 F., basting every 20 minutes. Cover lightly with foil to prevent excess browning. Let stand 10 minutes before slicing
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APRICOT-GLAZED PORK ROAST
1 t. salt
1 t. sage
½ t. garlic powder
¼ - ½ t. cayenne
4 lb. bone-in pork loin rib roast
¼ c. apricot preserves
1 T. balsamic vinegar
Preheat oven to 350 F. Make a rub for pork; roast about 1 ½ - 1 ¾ hours or until internal temp is 160 F. Meanwhile, heat preserves and vinegar. Brush over pork during last 10 minutes of roasting. Let stand 10 minutes before slicing.
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SOW-PER GLAZED HAM
1 fully cooked bone-in ham (8 to 9 lbs.)
3 T. whole cloves
2 c. brown sugar
½ c. unsweetened apple juice or fruit juice
2 t. ground mustard
Place ham on rack in shallow roasting pan. Score ½-inch deep in diamond shapes; insert clove in each diamond. Bake uncovered at 325 F. for 2 hours. Combine brown sugar, juice and mustard; spoon some over ham; bake 30 minutes longer or until internal temperature is 140 F. Baste with remaining sauce. Let stand for 15 minutes before serving.
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Pineapple Orange Sauce for Ham
2 tbsp cornstarch
¼ cup brown sugar
¼ tsp cloves
¼ tsp cinnamon
Grated rind of 2 oranges
¾ cup orange juice
1-2/3 cups pineapple juice
Boil until clear and thickened.
Slice cooked ham; trim off fat. Pour a little sauce in bottom of ovenproof shallow baking dish. Arrange slices of ham in dish. Pour sauce over top.
Bake at 350 degrees for 30-35 minutes until hot and bubbly.
Extra sauce may be refrigerated and heated up with additional ham on top of stove for a second meal.
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Ham and Pineapple Dinner
Makes: 4 servings
2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch
1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Great with leftover ham - serve over hot rice!
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Currant Glazed Ham
Yield: 1 -1/4 cups glaze
1/2 cup dark corn syrup
3/4 cup red currant jelly
1 teaspoon vinegar
1/2 teaspoon ground cloves
1 (5 pounds) ready-to-eat ham
1 teaspoon whole cloves
Trim and heat ham as directed on package.
Combine corn syrup, jelly, vinegar and ground cloves in sauce pan.
Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.
Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham.
Stud with whole cloves, placing one in center of each diamond.
Pour part of glaze over ham. Bake in 325° F(slow oven) about 45 minutes, basting frequently with remaining glaze, until ham is well coated and all glaze is used. Serve with pan juices as a sauce.
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IRISH ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees
(F).
Makes 6 servings.
STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
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Glazed Ham Steak
1 serving
What could be simpler - or more delicious.
1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard
Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more
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Baked Ham with Pineapple Chutney Glaze
Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.
One 9-pound shank-end smoked ham, on the bone
Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard
1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 21/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F?the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.
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Honeybaked® Ham Glaze
For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that are used for crème brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry - I didn't leave out an ingredient. No honey is necessary to re-create this favorite holiday glaze. Happy Holidays!!
1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice
1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.
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Honey Baked Ham
1. 1 fully cooked shank ham bone in presliced (if not presliced you slice
it very thin but not to the bone.
2. 1 cup Sugar
3. 1/4 teaspoon Cinnamon
4. 1/4 teaspoon Nutmeg
5. 1/4 teaspoon Ground Cloves
6. 1/8 teaspoon Paprika
7. dash of Ginger
8. dash of allspice
1. Mix all ingredients in a bowl all together.
2. Lay down a couple of sheets of wax paper onto flat surface pour sugar
mixture on wax paper so that its evenly all over sheets of paper.
3. Pick up ham and roll over mixture so that its evenly coated. DO NOT
coat the flat end of the ham.
4. Place ham flat side down.
5. Using a blw torch on medium flame circle around ham to carmelize the
sugars until it bubbles and browns DO NOT BURN.
6. Repeat steps 3 thru 5 again to bulid a thick coating . you can do it as
much as you can until you have the thickness you desire.
7. Serve cold or hot as you would a Honey Baked Ham.
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Holiday Coca Cola Baked Ham
Serves 10 to 12
1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1 pound) box dark brown sugar
1 (12 ounce) can Coca-Cola (do not substitute with another brand or
use diet)
1 (14 ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries
1. Preheat oven to 325F (160C).
2. Using a sharp knife, remove the rind from ham. Score surface of
ham crosswise and lengthwise, forming a crisscross pattern about
1/4-inch deep and 1-inch apart. Place 1 clove in the center of each
square.
3. Place ham, fat side up, in a roasting pan. Press brown sugar onto
the surface of the ham. Expect some sugar to fall into the roasting
pan. Place in oven and bake until brown sugar just begins to melt,
about 30 minutes.
4. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of
roasting pan. Baste ham with the cola mixture and bake an additional
30 minutes.
5. Meanwhile, combine reserved pineapple juice and the wine in a
small bowl. Baste ham with pineapple mixture every 20 minutes.
6. Bake ham for a total of 16 minutes per pound. During the last 20
minutes of baking time, remove ham from oven and decorate with the
pineapple rings. Use 2 to 3 wooden picks to hold each ring in place.
Place a cherry in the center of each ring, also using a wooden pick.
Return to oven and continue to bake the final 20 minutes.
7. Remove from oven and allow to stand for at least 15 minutes before
transferring to serving platter.
8. Skim fat from pan juices and serve with the ham.
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Honey Baked Ham
1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey
Preheat oven to 375 F. Place ham, cut end down, in a baking pan. Mix
together pear nectar and orange juice in a bowl. Bake ham in a
preheated oven for 15 minutes, basting twice with juice mixture. Mix
together brown sugar and honey in a small bowl. Brush mixture over
ham. Bake for about another hour, or until internal temperature
measures 140°F on an instant read meat thermometer. Serve Immediately.
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STARBUCK'S CHOCOLATE FUDGE SQUARES WITH MOCHA GLAZE
1/2 c. unsalted butter, at room temp (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans
Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
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CHERRY SWIRLED CHEESECAKE
1 1/4 c. chocolate cookie crumbs
1/4 c. sugar
1/3 c. margarine, melted
1 can (21 oz.) can Comstock® or Wilderness® More Fruit Cherry Filling or Topping
2 pkgs. (8 oz. each) cream cheese softened
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
3 eggs
1/2 c. lemon juice from concentrate
1 t. vanilla extract
Preheat oven to 300 F. Combine crumbs, sugar and margarine; press firmly on bottom of 9? springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour half of batter into pan; top with ½ cup puree. Repeat layering. With knife, swirl puree into cheese mixture. Bake 1 hour and 30 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers
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