LtDan'sKitchen.com

Friday, November 25, 2011

Baked Ham in Spicy Sauce

My pre-sliced ham, to my dismay. I was hoping for an uncut kind.
Copyright 2011 LtDan'sKitchen blogs

Every Christmas when I was growing up, the ads for Christmas ham on television always made me wonder what they tasted like. They always look really tasty all shiny and moist and falling off the bone tender. Our family was never big on ham although my Dad would occasionally buy ham from the market on rare occasions but never on Christmas. As a result, I just never thought of serving ham during the holidays but I never really minded. We cooked enough dishes that it never left a void in our Christmas spread.

My cousin in Illinois is actually the one who reintroduced me to this holiday tradition when I spent Christmas with them a few years back. Since then, I try to celebrate Christmas with a ham and this was repeated last year as well. At that time, I did not have my blog yet but I took pictures to post on my facebook page. However, I could not find a really good picture to showcase just how good a perfectly cooked ham can be. Enter my cousin Gracie in New Jersey asking for a good recipe for a ham she will be serving I assume as part of their Thanksgiving feast. I had to dig up the recipe I used last year that I really liked and since I'm not making turkey this year, I figured, now is the best time to showcase a ham recipe for the coming Christmas holiday.

Baked Ham in Spicy Sauce - Adapted*

2 cups pineapple juice

1 ½ cup brown sugar

4 tsp mustard

1/2 tsp ground cloves

1/4 tsp nutmeg

3/4 tsp ginger

2 tbsp rum

6 - 8 lb cooked ham

2 tbsp lemon juice

2 tbsp cornstarch

2 tbsp water

1. Preheat oven to 325°F. Mix the first 6 ingredients and bring to a boil.
Simmer, stirring until sugar is dissolved. Add 1 tablespoon of the rum
extract.

2. Cover ham with the marinade and let stand for 4 hours while
occasionally basting with the marinade.

3. Remove the ham, put in rack in a roasting pan and bake for one hour.
Remove from the oven and score with knife and stud with cloves.

4. Increase oven to 425°F and bake for 30 minutes more basting with the
marinade sauce. Remove the ham and collect the marinade. Add the
cornstarch, lemon juice and the water and cook, stirring until thick.
Add the remaining rum. Serve sauce with the ham.

Notes:

While roasting the ham, line with foil another baking pan and bake potatoes dressed with olive oil and seasoned with salt and pepper and a sprinkling of Herbes de Provence in the rack below with the ham during the initial baking process. Move the potatoes around during the second baking step to avoid burning them. Take them out early if they are done.
If you get a ham that is pre-sliced, go ahead and skip the part where you score and stud the ham. If you get an intact ham though, make sure that you trim off the skin and excess fat prior to scoring and studding with cloves. It may not seem much but the cloves really infuse the meat with an aromatic flavor.

* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 6, Fawcett Publications, Inc., New York: 1966.

Fyldt Svinemørbrad (Stuffed Pork Tenderloin)

To start off my Danish experience, this will be my first recipe to kick off this theme. This recipe of stuffed pork tenderloin is from my Encyclopedia of Cookery and I'm really not sure how authentic this recipe is but it looks pretty good to me. It bears a similarity to the Dave Lieberman's stuffed pork tenderloin recipe I featured a while back but this dish is braised instead of roasted in the oven.

Pictured with Brunede Kartofler
Copyright 2011 LtDan'sKitchen blogs

Pork apparently is the meat of choice to the Danes, but turkey, veal and beef have become popular as of recently. A dish that I also need to try out very soon is meatballs in curry sauce. This is a favorite in Denmark and is usually served with rice, celery and cucumber salad. For my stuffed pork tenderloin, I plan to serve it with Brunede Kartofler (sugar-browned potatoes).

Fyldt Svinemørbrad - Adapted*

2 lbs pork tenderloin
2 large Granny Smith
apples, peeled, cored
and chopped
12 prunes, pitted
2 tbsp unsalted butter
1/2 cup beef broth
1 cup heavy cream

1. Butterfly tenderloin the
long way and open flat
and pound to an even
thickness. Season with
salt and pepper.

2. Layer the apples and top with the prunes and roll like a jelly roll along the
longer side.

3. Tie securely with twine and brown on all sides in butter. Add the broth
and the cream and bring to a boil over medium heat. Lower the heat and
simmer for one hour. Rotate meat occasionally to avoid sticking to the
pan.

4. Remove meat to a warm plate and scrape the bottom and sides of the
pan to collect the brownings. Increase the heat to medium high and boil
sauce until thick and glossy. Check for flavor and if too salty, thin out
with water. Press the sauce through a fine sieve and transfer to a gravy
boat.

5. Loosen the meat and slice into 1-inch thick slices. Arrange on a serving
platter and drizzle with the sauce. Serve the remaining sauce on the side.

* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 4, Fawcett Publication Inc., New York: 1966.

Brunede Kartofler (Sugar-browned Potatoes)

A seasonal dish, this dish makes a good accompaniment to stuffed pork tenderloin although traditionally, this is paired with roasted chicken at Christmas time. This actually rminds me of a gnocchi dish I made some time ago following Giada De Larentis' recipe where the gnocchi is flavored with a sugary sauce. Very simple to make, I'm glad I found this recipe just in time for the holidays. Another surprise is that the dish is actually not overly sweet and goes really well with savory dishes.

Brunede Kartofler - Adapted*

2 lbs small potatoes
4 tbsp brown sugar
1/2 cup unsalted butter

1. Boil the potatoes until tender. Cool slightly and peel.

2. In a wide saute pan, melt the butter over medium heat. Add the sugar
and stir until melted.

3. Add the potatoes and mix well until the potatoes are glazed. Serve
immediately.

* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 4, Fawcett Publications, Inc., New York: 1966.

Lassi

Lassi is one of my favorite Indian dishes not just for its flavor but also for the ease of preparation. I used to serve this as a starter whenever I was hosting an Indian or Moroccan inspired dinner when I was still living in Atlanta. The availability of mango puree and even fresh mangoes back in Atlanta made this a regular favorite in my dinner parties. Unfortunately, it was a bit harder to find mangoes in Tennessee until my Indian friends told me where they go to buy Indian spices and products. Here in Montana, it is even harder but I was happy to know that one of the grocery stores here actually carry canned mangoes. Maybe not the best quality if you ask me but it is the next best thing.

Lassi is made with yogurt and if I am correct, it is a breakfast dish in India. The favorite amongst my friends is the mango version although it also comes with a banana flavored version as well. A must however is a good blender that is strong enough to cut through ice as it is basically a smoothie but much healthier especially if you use low-fat yogurt. I prefer to serve mine a bit thick but still pourable enough that you can drink it without using a straw. So far, I have yet to meet anyone who did not like Lassi.

Mango Lassi - Adapted*

8 oz fresh mango or canned mango puree
1 cup ice
16 oz yogurt (you can use fat-free)
2 tbsp sugar

1. Mix all ingredients in a blender and blitz until smooth.

2. Check for flavor and adjust by adding a tablespoon or two of sugar.
Also, add small amounts of cold water if the lassi is too thick to pour.
Serve in tall glasses like a champagne flute.

Banana Lassi - Adapted*

3 ripe bananas
1 cup ice
16 oz yogurt (you can use fat-free)
2 tbsp sugar
pinch of cardamom

Follow the procedure as directed above. Serve right away.

* Vijayakar, S., 30 Minute Indian, Laurel Glen Publishing, San Diego: 2000

Thursday, November 24, 2011

Thanksgiving Part Deux

Leftover Turkey Salad Sandwich
Copyright 2011 LtDan'sKitchen blogs

This is one of the few times in almost 15 years that I did not host Thanksgiving dinner. It was a relief actually and although I enjoy the cooking part of this holiday, it was a nice change to be the guest this time around. I spent the holiday with friends and we feasted on turkey breast and the fixins that go with it. It was a simple lunch but it was delicious. I also took home the turkey carcass since I was willing to dispose of it.

The plan was to actually make a broth out of the carcass but upon further inspection, the bones actually still had enough meat that I was able to make a Turkey salad from it. I ended up with about 2 cups of white turkey meat which I flavored with a teaspoon of sweet pickle relish, 1/2 tsp dried tarragon, a few turns of black pepper and combined with about 1/3 cup of mayonnaise. The sandwich is completed with lettuce leaves, a few slices of Dubliner cheese and a tablespoon of cranberry sauce on a wheat bread. Delicious!

Triple Layer Chocolate Mousse

My second favorite cake at the Red Ribbon bakeshop is the Chocolate Mousse. Topped with whipped cream rosettes, it was always hard to decide if I wanted to get the Black Forest cake or the mousse. So after figuring out my version of Black Forest, my next mission was to make my version of the Chocolate Mousse. This cake has undergone quite an evolution but I think that by now, I finally perfected a version that I can truly call my own.

Why triple layer? Well, the cake has three layers made up of the cake base, the actual mousse, and the final layer of whipped cream. The cake base is a flourless cake that holds its own when combined with the mousse. It is very dense which gives the cake a solid foundation in contrast to the light and airy mousse layer. The mousse in itself is not overly sweet and is actually on the bitter side to balance the sweetness of the cake. The cream topping is just the finishing touch to marry the two layers. A final addition is a cake ribbon to hide all the layers. I just think that it needed this touch to give it a clean look. One word of advice, read the recipe thoroughly and make plans with regards to what you will need at the specific moment. Each layer of the cake has to be prepared just at the moment that they are needed and cannot be prepared ahead of time.

Triple Layer Chocolate Mousse

Cake:

8 oz semi-sweet chocolate
1 cup unsalted butter
1/2 cup heavy cream
1/2 cup sugar
2 tsp vanilla extract
1/8 tsp salt
4 large eggs

1. Preheat oven at 350°F.
In a glass bowl,
combine butter and
the chocolate and
melt in a microwave.
You can also do this in
a small pot over low
heat.

2. Add the sugar and salt until melted and set aside until it cools slightly,
about 5 minutes. Add the cream and mix well. Add the eggs one at a time
mixing well after each addition. Add the vanilla and mix well.

3. Pour the batter in a 8-inch springform pan that has been greased and
lined with a parchment paper. Make sure that the parchment paper goes
all the way to the sides. This prevents the batter from seeping out of the
pan.

4. Place the springform pan on a baking sheet and bake for 40 minutes. The
cake will rise but will shrink as it cools down. Cool to room temperature
and cover with foil. Store in the fridge overnight.

Mousse:
2 1/4 cups cold cream
5 oz semi-sweet chocolate
1/2 cup cocoa powder
1 packet gelatin
1/4 cup hot water
1/4 cup confectioner's sugar
1 tsp vanilla extract
2 tbsp rum (heck, it's Christmas!)

1. Heat 1/4 cup of cream and chocolate in a glass bowl for about a minute
in the microwave or until the chocolate is soft and the cream is barely
simmering. Whisk until the ganache is smooth and shiny. Set aside.

2. Bloom the gelatin in the hot water until fully dissolved. With the mixer
running at medium high speed, beat the 2 cups of cold cream and drizzle
in the gelatin. Keep beating until soft peaks form. Slowly add the sugar
and the cocoa powder. Increase the speed to high and beat until stiff
peaks form. Add the vanilla and the rum, if using and mix well.

3. Take about a cup of the mousse and fold into the chocolate ganache.
Transfer the loosened chocolate mixture and fold into the rest of the
mousse. Do not overmix.

Whipped cream topping:
2 cups chilled heavy cream
1 packet gelatin
1/4 cup hot water
1/4 cup confectioner's sugar
1 tsp vanilla

1. Bloom the gelatin in the hot water until fully dissolved. With the mixer
running, beat the cold cream at medium high speed. Drizzle in the
gelatin and whip until soft peaks form.

2. Slowly add the sugar and increase the speed to high until stiff peaks
form. Add the vanilla and mix.

Chocolate ribbon:
3 oz semi-sweet chocolate
plastic liner (measured to span the cake and wide enough to cover the
3 layers)

Melt the chocolate in a heat-proof bowl. Keep warm.

To assemble:

1. Take the cold cake
from the fridge and
loosen from the pan.
Invert into a cooling
rack and peel off the
parchment paper.
Transfer the cake to a
lined cakeboard and
snap the sides of the
springform pan around
the cake. The cake can
be adjusted at this
point to make sure it is
even. The cake is dense
and pliable so use a spatula to make the necessary adjustments.

2. Add the chocolate mousse layer and smoothen the top. Cool in the fridge
for at least two hours.

3. Run a clean knife around the insides of the pan and unsnap the springform
side. Carefully pull up the sides without damaging the mousse layer.
Spread a thin even layer of the melted chocolate on the plastic liner.
Wrap the ribbon around the cake and return to the fridge to cool for
another two hours.

4. Spread a thin layer of the whipped cream topping over the chocolate
mousse layer and pipe the remaining topping into rosettes. Store the cake
in the fridge until ready to serve.

To serve, remove the plastic liner protecting the chocolate ribbon and sprinkle finely chopped chocolate to top off the cake. To get clean slices, use a warmed sharp knife when slicing through the cake.

Wednesday, November 23, 2011

Clementine Cranberry Sauce

Cranberry sauce is one of those dishes that is always a part but is never really the star of any Thanksgiving feast. It does play an important role as it really enhances the flavor of roasted turkey. I once thought that the sauce was just a waste since my first introduction to it is the gel version that you get in grocery stores and are sold in cans by the truckload. Not a very good introduction to an already maligned dish, I might say. It took me some time to realize that when you actually take the time to make one yourself, the flavor is a lot different and the taste is really a very good foil to the rich flavor of turkey and the fixins that go with it.

My recipe is from the Bromberg's Thanksgiving Feast spread on Food and Wine with a bit of a twist. I like to cook it a little bit longer since I have a hard time eating food that squirts when you bite into it so I made sure that the berries are at least cooked to the point where they retain their shape but is also soft and gooey. The recipe recommends that the cranberries be whole and just bruised and it seems just a tad raw for me. The sauce also improves with time so make it at least a day ahead. The acrid taste from the clementines mellows down and the sweetness of the sugar syrup and the tartness of the berries are enhanced.

Clementines Cranberry Sauce - Adapted*

12 oz fresh cranberries
4 clementines
1 cup sugar
2 cups orange juice

1. Wash the clementines and cut into quarters. Take one half of the sugar
and sprinkle over the clementines. Seal with cling film and store in
the fridge overnight.

2. Heat the orange juice in a deep pot over medium heat and add the
remaining sugar. Once it starts to boil, add the sugared clementines and
simmer for about an hour until the clementines are soft and the liquid is
syrupy.

3. Add the cranberries and keep an eye on it and cook until it just starts to
bruise. Keep simmering until most of the berries have softened while the
rest still retain their shape, about 15 minutes.

4. Spoon out the cranberries and the clementines and set aside. Increase the
heat to medium high and boil the syrup until it is thick. This will take
about 15 minutes. Return the berries and clementines and mix well. Allow
to cool.

The sauce can be made ahead of time and can be stored in air-tight jars in the fridge for up to one week. Serve warm or at room temperature. The sauce is also good served with roasted pork and chicken although it is traditionally served as an accompaniment to roasted turkey. It can also me made pretty enough to give as gifts which is what I did for two of my friends.

* Food and Wine, November 2000, p 232

Recipes

Friday, November 25, 2011

Thursday, November 24, 2011

Wednesday, November 23, 2011