A Christmas Treat From Holland

The 'banketstaaf', with its flaky pastry and center of 'amandelspijs' (almond paste), is pretty much as traditional as it gets for Dutch Christmas. It may look like it would be really complicated to make, but it's a piece of cake, especially considering that I use store-bought pastry. I'm unapologetic about that. As long as you use a really good store-bought variety made from the finest quality ingredients and real butter, you'll save yourself a lot of hassle without sacrificing any taste. In fact, I've been told many chefs buy in good quality puff pastry these days too. However, I do urge you to make your own spijs. Recipe follows.

Ingredients:

• 10.5 oz or 1 1/3 cup 'amandelspijs'/almond paste (300 g)
• 10.5 oz ready-rolled puff pastry (300 g)
• 1 egg, beaten
• 2 tbsp apricot jam
• Powdered sugar, to decorate

Preparation:

Preheat the oven to 437 degrees F (225 degrees C). Cut the ready-rolled puff pastry into a strip of approximately 4.5" x 15" (12 cm x 40 cm). Roll the 'amandelspijs'/almond paste into a log that is 1.1" (3 cm) shorter than the pastry (lengthways). Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water. Fold in the short ends first, and then fold over long bits and press at the seams. Now carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.
Meanwhile, heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm 'banketstaaf' with the apricot jam. Dust with powdered sugar.
Serve sliced, with freshly brewed coffee.

Spijs

INGREDIENTS
1 scant cup (4.4 oz) powdered sugar, (125 g)
2 1/3 cup (7 oz) ground almonds, (200 g)
1 egg
Grated zest and juice of half a lemon

You'll also need a food processor and plastic wrap.
METHOD
Cut a large piece of plastic wrap and place it on the work counter. Blitz the powdered sugar, ground almonds, egg, lemon zest and juice in a food processor. It’ll form itself into a dough ball.

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Pumpkin Squares

Everyone loves this wonderful change from pumpkin pie and is a 'must' for our holiday events.

INGREDIENTS

1 ¾ cups graham cracker crumbs

1/3 cup sugar

½ cup butter or margarine, melted

4 eggs

1 1/2 cups sugar

2 (8 oz.) package cream cheese, softened

1 can (approx. 16 oz.) pumpkin

3 egg yolks (I use pasteurized eggs)

½ cup sugar

½ cup milk

½ tsp. salt

2 tsp. ground cinnamon

1 envelope unflavored gelatin

¼ cup cold water

3 egg whites

¼ cup sugar

DIRECTIONS

Mix crumbs and sugar. Stir in melted butter; pat into 9x13 baking dish.

Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).

Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.

Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.

To serve - cut into squares and top with whipped topping.

Southern Oyster Casserole

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room.

Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Makes 10 to 20 servings as a starter

2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray.

Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.

Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes depending on the depth of the casserole.

Source Information
Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree

Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Hands-on Time: 20 min.; Total Time: 2 hr. 40 min. This mouthwatering casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

 

Ingredients

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Bourbon Pecan Tarts

This is time of year when we all start bringing out those sweaters and boots! It's also time to break out the hot spiced cider and those much loved recipes that bring such wonderful memories of holidays gone by. Traditions run deep in my family and food has always been the center piece of the event.While thinking about traveling the world and the food that is out there in every nook and cranny, we cannot forget the beautiful country and wonderful vacations offered right here in the United States. Each area of this beautiful country offers a diverse array of culinary treats! The pioneers of this country made do with whatever the areas offers them and therefore dictated what went on the table, not only on a daily basis, but also for celebrations. We as Americans have the great privilege of celebrating Thanksgiving. The word alone brings to mind the many meals shared and the delicious food prepared lovingly by family and friends, some off who have passed on to the next great adventure. This time honored tradition is the perfect opportunity to remember all of these beloved people but also a way to honor them by continuing the traditions and the food. Traveling the world through food is my passion and this holiday season I plan on doing just that. Stay tuned for the recipes that have emerged from the many diverse areas of our beautiful United States, and explore the holiday traditions of these regions. From sea to shining sea! We would love to hear from you! If you have a family tradition or a recipe you would like to share for the upcoming holidays please submit your recipe to LouAnn@WideWorldOfRecipes.com and include a brief story along with it! I will post it to be shared and enjoyed!

As a child I always thought having desert first would just be the best thing in the world, so now, as an adult, I don't normally have my desert first but I certainly can treat myself by making a Southern favorite the first recipe in this series. Nothing says the South like the Bourbon and Pecans! Pairing the two makes for delicious treats.

Bourbon Pecan Tarts

Crusts:
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt

Filling:
3 large eggs
1 cup sugar
1/3 cup unsalted butter, melted
1/2 cup dark corn syrup 
1/2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves

Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms. Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill. Meanwhile whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt. Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before slicing to serve. Serve with bourbon flavored whipped cream if desired.

Garlic Chicken

This makes a delicious meal! It is fast and very economical.

4 servings

Ingredients

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil, or maybe a bit more
1 tablespoon butter
4 tablespoons copped green onions
1 teaspoon flour
1/4 cup white wine or chicken stock
1/2 lemon, juiced
Bread, for serving

Directions

Preheat the oven to 350 degrees F.
Early in the day or the day before. preheat oven to 325.In a small ovenproof dish place the cloves of garlic along with the olive oil to just cover the cloves. Cover with lid or foil and roast in the oven for about 1 1/2 hours or until a rich golden brown. Remove the garlic from the pan and set aside. The oil will be used for sauteing the chicken thighs. When ready to cook the chicken, rinse and pat it dry. Salt and pepper liberally and allow to temper on a cutting board for a few minutes. Heat the saute pan over medium high heat, add the oil from the roasted garlic, add the butter. Place the chicken in the hot saute pan, skin side down. Fry to a rich golden brown, about 5 minutes. Turn the chicken over, sprinkle on the green onions. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice.Season to taste. Pour the sauce over the chicken on the platter and serve with garlic bread.

You can use a variety of different herbs if you choose. Use your imagination to make this dish your own. Make sure you spread some of those delicious roasted garlic cloves on the bread. It is simply delicious.

Black Bean and Corn Salad

For a fresh and easy side dish give this a try. Optional ingredients are listed below but use your imagination! This is great to serve with anything from a hamburger to grilled lamb, this salad is perfect!

2 (15 oz) cans black beans, rinsed and drained

15 oz fresh white kernel corn

3/4 cup chopped white onion

2-3 sprigs chopped green onions

1/4 cup chopped red bell pepper

1/4 cup yellow bell pepper

1/2 cup green bell pepper

2 T fresh chopped cilantro

Balsamic vinaigrette salad
dressing:

1/3 cup balsamic vinegar;
1/2 cup olive oil;
1 T fresh lime juice
1-3 cloves garlic, crushed;
1/4 teaspoon ground cumin;
sea salt, fresh ground black pepper, and red cayenne pepper to taste

1. In a small bowl, mix together vinaigrette and set aside.

2. In a large bowl, stir together beans, corn, onions, peppers and cilantro. Toss with dressing. Cover and refrigerate overnight. Toss again before serving.

Options: Add chopped fresh basil, diced jalapeno peppers to add spice. Frozen white corn can be used successfully if fresh is out of season

Well, I have been a bit preoccupied for a few months but I am back and am going to pick up where I left off. Watch for some new great recipes. Travel the world with us through food!

Apple Cinnamon Creme Brulee

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
Preheat oven to 325 degrees F.
Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
Sprinkle sugar on top of cream and then torch until golden brown.

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour

Roasted Red Potato Salad

Roasted Red Potato Salad
Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.
Preheat Oven to 400°
3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
Dressing:
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
4 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles
Spread potatoes in a single layer onto a foil lined baking sheet. Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on top of the potatoes without creating a seal. Roast about 40 minutes or until the potatoes are soft but not mushy. Remove from the oven, remove the foil and drizzle pickle juices over the warm potatoes and toss gently. Cool to room temperature. Once cool, place in a large bowl.
Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and toss gently to blend with the potatoes. Pour in the dressing and toss gently to coat the vegetables. Season to taste with salt. (Can be made the day before.) Chill. Bring to room temperature before serving.)

Molletes with Pico de Gallo Salsa

Molletes, a popular Mexican anytime antojito or craving, can be eaten for breakfast, lunch, brunch, afternoon munchie, or dinner. As with most antojitos, this recipe is flexible: You can add extra toppings like diced ham, turkey, cooked bacon, or fried chorizo. Although molletes are generally served with a juicy Pico de Gallo salsa they can be drizzled with any salsa of your choice.

Molletes with Pico de Gallo Salsa
Serves 4

4 teleras, bolillos (Mexican rolls), petite baguettes or large baguettes cut into 6” portions
2 cups refried beans (homemade or store bought)
2 cups grated cheese, either Mexican Oaxaca, Pupusa style Salvadorean, Mozzarella or Monterrey Jack (any melting cheese of your liking will do)
Serve with Pico de Gallo salsa, (recipe follows) or another salsa of your choice

Preheat the oven to 350 degrees.   Slice the bread portions in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top.

Arrange Molletes on a baking sheet as you make them. (If you want to add additional toppings like ham, turkey, bacon or chorizo sprinkle them on top of the cheese.) When they are all assembled, place the baking sheet into the oven.   Bake for 10 to 12 minutes, or until the cheese has melted and the bread has achieved a nice toasted crust around the edges. Serve with Pico de Gallo salsa on the side, or a salsa of your choice, to be spooned on top, if desired.

Oriental Dumplin Soup

ORIENTIAL DUMPLING SOUP

Serves 4-6

4 frozen oriental dumplings per person.

     * May be found in the frozen foods section of an Asian grocer. We like pork & shrimp with

       greens filling or Kim-chi filling.

STOCK:

1 gallon boxed chicken stock or home made

1 cup cold water

VEGGIES: (The following are just suggestions. Use what ever you have on hand. Remember the more veggies the better.)

1-2 carrots peeled and cut on the diagonal

2-3 ribs celery washed and cut on the diagonal

5-6 spring onions sliced & along with some of the green tops

6-8 ounces sliced mushrooms; white button, crimini, baby bella, porcini ect

1-2 cups zucchini or yellow squash; sliced on the diagonal

1-2 cups mung bean sprouts; seed pods & roots trimmed

1-2 cups Chinese cabbage (Napa)

PROTEIN (Pick one or any combo; this too can be optional):

4-6 frozen shrimp per person; raw, peeled and cleaned (any size) or

4-6 frozen scallops (any size)

6-8 ounces cooked chicken or roasted pork: cubed or shredded

1 block firm tofu; cubed

SEASONING:

1-2 TBS grape seed oil or any neutral oil like peanut or canola oil

1 small piece of red pepper pod or 1/8-1/4 tsp ground cayenne (to taste)

1-2 cloves garlic, crushed

1-2 inches ginger root, peeled and chopped finely

2-3 drops toasted sesame seed oil

GARNISH:

Soy sauce

Hot Sauce (we like Red Rooster brand Sirachi)

Lime or lemon wedges

OPTIONAL: 1 TBS fresh cilantro, chopped saving a few sprigs for garnish or fresh flat leaf parsley.

1.     Have all your veggies prepared and ready to stir fry.

2.     Sauté the veggies while working with the broth and dumplings. Both dumplings and the veggies should be done at the same time

3.     Place stock in large pan & place on high heat. Add frozen shrimp or frozen scallops. Cook until barely done. Remove with spider and set aside. Return stock to a boil. 

4.     Add 1 cup cold water. Drop in dumplings. When broth returns to a boil the dumplings are done.

5.     If serving with tofu, add cubes now to the broth..

6.     Heat oil a large sauté pan. Heat on high. Add red pepper pod piece and ginger. Stir well. Do not burn. Add prepared carrots first because they take the longest to cook. Saute for just a minute or so then add other veggies depending on their cooking time. Stir well until the veggies are al dente. Add garlic and  the sesame seed oil. Stir well. Do not over cook.

7.     Add the veggies to the broth & dumplings. Adjust seasoning. Stir gently so as not to damage the dumplings.

8.     Serve in large bowl with loads of veggies and four dumplings per bowl.

9.     Top with seafood or cooked chicken or pork. (Warm chicken or pork slightly in microwave)

10.   Garnish with cilantro or parsley.

11.   Serve with soy sauce, lime or lemon wedges and additional hot sauce. Very nice with green tea. For desert  serve fresh mango, papaya or melon. Try a scoop of green tea or mango ice cream with an almond cookie and you are set.

My Greek Salad

My Greek Salad

1 head Romaine Lettuce, Chopped

4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half

1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks

½ whole Red Onion, Sliced Very Thin

30 whole Pitted Kalamata Olives, Cut In Half Lengthwise

6 ounces, weight Crumbled Feta Cheese

Fresh Parsley, Roughly Chopped

¼ cups Olive Oil

2 Tablespoons Red Wine Vinegar

1 teaspoon Sugar (more To Taste)

1 clove Garlic, Minced

6 whole Kalamata Olives (extra), Chopped Fine

¼ teaspoons Salt

Freshly Ground Black Pepper

1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Cornbread- A Southern Staple!

Click below for a look at the book written by my Uncle John Waters, "Cornbread On Joy Street".   If you are from the south you will understand completely, if not..well, Bless Your Heart, you will still enjoy it, and you may even learn something!! ENJOY!!!!

http://bluestreak.moxleycarmichael.com/2011/02/07/cornbread-on-joy-street/comment-page-1/

Lemon Cottage Cheese Pancakes

LEMON COTTAGE CHEESE PANCAKES


6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
Optional: 1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray or butter
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)
Maple Syrup
Butter
Berries: strawberries or blueberries


Separate eggs. Lightly beat the yolks. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. In a blender,mix together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula. After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Heat a griddle or large skillet over medium-high heat.Spray griddle with cooking spray or butter; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are slightly golden brown, about 1-2 minutes more. Divide confectioners'sugar among pancakes. Serve garnished with a scattering with lemon zest,lemon wedges. Serve warmed maple syrup and fresh creamery butter on the side. Add blueberrys or sliced strawberries for a special treat. Yield 2 dozen pancakes, serves six immediately.


These pancakes would be the star attraction of your festive brunch. Just add grilled asparagus, roasted ham, bacon or grilled sausages and scrambled eggs. Top off the meal with hot coffee and mimosas with fresh orange juice .
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Stuffed Zucchini

Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.


Yield: 8 appetizer or side-dish servings; 4 main-dish servings

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal or beef, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper
preparation

Preheat the oven to 375°F.

Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.

Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.

Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Source Information
Little Italy Cookbook

Creole Easter

CREOLE EASTER
Our Easter dinner menu was inspired by the distinctive cuisine of New Orleans. The centerpiece of the feast: roast ham brushed with a sweet-and-spicy Creole glaze, which combines cane syrup with piquant mustard and a touch of allspice. Accompaniments include crispy potatoes Lyonnaise and Southern-style collard greens embellished with toasty benne (or sesame) seeds.

Roasted Ham with Creole Glaze
Popular in Creole cooking, cane syrup is a very sweet, thick syrup made from sugar cane. Here, we combine the syrup with a piquant mustard and allspice to create a spicy-sweet glaze for roasted ham.

1 fully cooked smoked half ham, about 5 lb.
8 whole cloves
1 cup water
1/2 cup cane syrup
1/4 cup spicy mustard, such as Gulden's
Pinch of allspice
Potatoes Lyonnaise for serving

Position a rack in the lower third of an oven and preheat to 350ºF.Using a sharp knife, score the ham in a diamond pattern at 2-inch intervals, making slits 1/4 inch deep. Place the ham, scored side up, on a rack in a small roasting pan. Stud the ham with cloves at 2-inch intervals. Pour the water into the roaster, cover tightly with aluminum foil and roast for 15 minutes. Meanwhile, in a small saucepan over medium-low heat, whisk together the cane syrup, mustard and allspice and heat until warm. Set the glaze aside. Uncover the ham and brush generously with the glaze. Continue roasting, uncovered, until the ham is warmed through, about 45 minutes more, brushing it with glaze every 15 minutes. Transfer the ham to a carving board and cut into thin slices. Arrange on a warmed platter and serve immediately with potatoes Lyonnaise. Serves 10 to 14.

Potatoes Lyonnaise
4 Tbs. (1/2 stick) unsalted butter
2 yellow onions, sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
1 Tbs. olive oil
2 lb. baby Yukon Gold potatoes, boiled until just tender and sliced 3/8
inch thick
2 Tbs. finely chopped fresh flat-leaf parsley

In a large electric skillet or fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the onions, salt and pepper and cook until tender and lightly caramelized, 10 to 12 minutes. Transfer to a small bowl. Wipe out the pan with a damp paper towel. Melt the remaining 2 Tbs. butter with the olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally and being careful not to break up the slices too much, until crisp and golden brown, 8 to 10 minutes. Add the onions and parsley to the pan and stir to combine. Transfer to a warmed serving bowl and serve immediately. Serves 6 to 8.






Collard Greens with Benne Seeds and Chili Oil
The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.

2 lb. collard greens, mustard greens, turnip greens or broccoli rabe, tough
stems and wilted leaves discarded
2 Tbs. olive oil
6 garlic cloves, thinly sliced
2 dried hot chilies, broken in half crosswise
1/4 cup sesame seeds
1 Tbs. chopped fresh rosemary
2 Tbs. honey
Salt and freshly ground pepper, to taste
2 Tbs. cider vinegar
1 Tbs. hot chili oil

Cut the greens into 1-inch pieces. Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the greens and stir to immerse completely in the water. Return to a boil, reduce the heat to medium and cook until crisp-tender, about 10 minutes. Drain the greens and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much excess water as possible. In a large fry pan with deep sides over medium heat, warm the olive oil. Add the garlic, chilies, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté, stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper. Transfer the greens to a large bowl and drizzle with the vinegar and chili oil just before serving. Serves 6.