Mouthfools Christmas Eve Dinner

Christmas Eve 2014

I read online that the key to make a ham taste like the ones from Honey Baked Ham Company was to broil the glaze after baking with a cooking torch…so we went for it! Not only was it fun, but cooked the glaze that we used from our Cosco ham to perfection. The menu consisted of our blow torch ham :), Three Cheese Au gratin Potatoes, Homemade Green Bean Casserole (no Campbells) and Kale and Cranberry Salad.

Honey Baked Ham (The Real Thing!)

Ingredients

1 9.5 lb. honey ham from Cosco
3 tbps. of orange juice

Directions

Cook ham according to directions. Prepare glaze on stove top with orange juice and spice packet. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that 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).

Three Cheese Au Gratin Potatoes

Ingredients

• 2 tsp. unsalted butter, at room temperature
• 1-1/2 cups whole milk
• 1 cup heavy cream
• 2 large cloves garlic, smashed and peeled
• 2 to 3 sprigs rosemary, 3 inches long
• Pinch freshly grated nutmeg
• 4 oz. grated extra sharp cheddar cheese (about 1 cup)
• 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
• 2 lb. russet potatoes (3 to 4 medium), peeled and sliced about 1/8-inch thick
• Kosher salt and freshly ground white pepper
• 4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions:

• Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
• Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like. Turn off heat and add cheddar and goat cheese
• Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you’re ready to bake, even overnight in the refrigerator. Cover the gratin with Parmigiano-Reggiano and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving

Inspired by: http://food52.com/recipes/32682-todd-coleman-s-potato-gratin

Green Bean Casserole with Sherry Mushrooms

Ingredients:

1 1/2 pounds green beans, trimmed and halved crosswise $

2 tablespoons olive oil

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, stemmed and sliced

1/3 cup dry sherry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 cup fat-free, lower-sodium chicken broth

1 cup (about 2 ounces) canned fried onions (such as French’s)

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Directions:

1. Preheat oven to 425°.

2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.

Inspired by: http://www.myrecipes.com/recipe/green-bean-casserole

Kale Salad with Goat Cheese and Cranberries

Salad

• ½ cup pecans (toasted)
• 8 ounces kale (trimmed and massaged)
• ½ cup dried cranberries (or dried cherries)
• 1 medium Granny Smith apple
• 2 ounces soft goat cheese, chilled

Dressing

• 1 tbsp minced shallot
• 1/2 cup champagne vinegar
• 3/4 cup olive oil
• 1 tsp dijon mustard
• 1 tsp brown sugar
• salt and pepper

Directions:

• Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
• In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Inspired by: http://cookieandkate.com/2012/debs-kale-salad-with-apple-cranberries-and-pecans/

 

 

Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

 

Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

Wiener Schnitzel 

Ingredients:
4 pork chops (about 4 ounces each), pounded very thin, scallopini style
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service
Directions
Pat the chops dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.

Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate.

Inspired by: http://www.foodnetwork.com/recipes/paula-deen/wiener-schnitzel-recipe/index.html?oc=linkback

Sauce:

Ingredients

3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounce brown gravy
1 teaspoon Worcestershire sauce

Directions
Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.

Inspired by at: http://www.foodnetwork.com/recipes/homemade-schnitzel-recipe/index.html?oc=linkback

Cabbage:

Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 head of cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html?oc=linkback

Scalloped Potatoes:

Ingredients

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-gratin-recipe/index.html?oc=linkback

Guinness Braised Steak with Horseradish Mashed Potatoes

Guinness Braised Steak with Horseradish Mashed Potatoes

Ingredients

Steak:

• 1 1/2 pounds boneless chuck steak, trimmed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup chopped carrot
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon dark brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 2 bay leaves
• 1 (12-ounce) bottle Guinness Stout

Potatoes:

• 2 pounds peeled baking potatoes, quartered
• 2 tablespoons butter
• 1/2 cup fat-free milk
• 1/4 cup finely chopped green onions
• 1/4 cup reduced-fat sour cream
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Inspired by: http://www.myrecipes.com/recipe/guinness-braised-chuck-steaks-with-horseradish-mashed-potatoes-10000001108312/

Grilled Steak with Creamed Spinach and Twice Baked Potato

Grilled Steak

Ingredients:
2 to 2-1/2 pounds beef top sirloin steak (about 1 inch thick)
1-1/2 cups water
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1 medium onion, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoon Italian seasoning
1 teaspoon pepper

Directions

• Place steak in a large resealable plastic bag. Combine the remaining ingredients; pour over the meat. Seal bag and turn to coat; refrigerate for at least an hour.
• Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Inspired by: http://www.tasteofhome.com/Recipes/Marinated-Sirloin-Steak

Twice Baked Potatoes

Ingredients:

4 baking potatoes
2 cups shredded cheddar cheese
1/2 cup milk
1/4 cups diced chives
4 tbsp butter
1 diced onion
salt and pepper to taste

Directions:

Bake potatoes at 400 degree for one hour. Cut in half and scope out potato leaving skins intact. Mash potato with remaining ingredients. Fill 2 skins with mixture and place under broiler for 3-5 minutes.

Creamed Spinach

Ingredients:

1/2 cup yellow onion, chopped
1 tablespoon butter, unsalted
2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
3 ounces cream cheese
10 ounces baby spinach leaves, chopped
2 tablespoons parmesan cheese
2 teaspoons orange zest, finely minced
salt
white pepper
cayenne
1 pinch freshly grated nutmeg

Topping

2/3 cup fresh breadcrumb
1 tablespoon butter, melted
1 tablespoon olive oil
salt
black pepper

Directions:

Preheat oven to 425 degrees.
Butter a shallow baking dish and set aside.
Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
Add flour and stir well to coat. Cook about 1 minute.
Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
Next stir in the cream cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
Now add the spinach, Parmesan cheese, orange zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.

NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.

Inspired by: http://www.food.com/recipe/boursin-cheese-creamed-spinach-bake-151227?oc=linkback