Balsamic & Fig Glazed Ham

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Surprise everyone this Christmas with a Balsamic & Fig Glazed Ham recipe from the chef Stefano Faita. The glaze is so good, you may just want to make a double batch so you have enough for leftovers too. Recipe serves 18 to 20 people.

INGREDIENTS
Balsamic and Fig Glaze
1 cup chopped fresh figs, stems removed
1/2 cup balsamic vinegar
1 tbsp. chopped rosemary
1 cup white wine
1 cup water

1/3 to 1/2 cup honey

Baked Ham

20 pound fully cooked, smoked whole ham, bone-in

Water, as needed for roasting pan

PREPARATION

Balsamic and Fig Glaze

1. Add figs, balsamic vinegar, rosemary, white wine, water and 1/3 cup honey to saucepan. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until mixture thickens, about 20 to 30 minutes. Taste and adjust for sweetness, adding more honey, if needed. Divide mixture in half, using half for brushing on to ham. Reserve remaining half for serving with ham.

Baked Ham

1. Preheat oven to 325 degrees F. Fit rack in roasting pan.

2. If needed, remove skin off the ham and trim any excess fat. With a sharp knife, diagonally score ham in a diamond pattern.

3. Place ham on a rack fitted in a roasting pan. Add enough liquid to come about 1/2-inch up the sides of the pan. Cover and bake until internal temperature reaches 100 to 110 degrees F., about 2 hours, adding more water if pan starts getting dry.

4. Increase heat to 400 degrees F. Uncover. Brush lightly with glaze. Continue baking uncovered, glazing every 15 to 20 minutes, until internal temperature reaches 130 to 140 degrees F., about 45 minutes to 1 hour.

5. Tent with foil and let rest for 20 to 30 minutes before serving. Serve with remaining Fig and Balsamic Glaze.

Chef Tips: If you can’t find fresh figs, substitute with 1/2 cup dried figs that have been stemmed and then purée the glaze before using.

[recipe as seen in: cbc.ca]

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Turkey breast with Fresh Mozzarella stuffing

This delicious turkey breast fill with fresh mozzarella is perfect for Thanksgiving Day or Christmas, is easy and nutritious. Ideal for lunch, dinner or for your lunchbox. Surprise the family with your chef skills for a unforgettable yummy evening!

INGREDIENTS
1/3 cup (75 mL) pine nuts
1/2 cup (125 mL) quinoa
1 apple, diced
1 onion, chopped
1 pinch of ground cinnamon
6 oz (180 g) Fresh Mozzarella, finely diced
Salt and freshly ground pepper
2 lb (1 Kg) turkey breast, skinless and boneless
1 1/2 cups (375 mL) low-sodium chicken broth
3 cups (750 mL) kale, coarsely chopped
1 tbsp (15 mL) flour
1/2 cup (125 mL) 18% cooking cream

DIRECTIONS
1. Preheat oven to 375oF (190oC).

2. In an oven-safe dish, toast pine nuts for 5–7 minutes or until golden.

3. In a saucepan, cook quinoa in salted boiling water for 10 minutes. Drain and cool under cold running water. Drain again. In a bowl, mix quinoa, apple, onion, cinnamon, pine nuts and Fresh Mozzarella. Season with salt and pepper.

4. Cut turkey breast in half lengthwise, without cutting all the way through, and open up like a book. Place turkey breast in an oven-safe dish. Place stuffing on bottom half and close top half so stuffing is secured inside. Hold in place with toothpicks or string.

5. Pour in broth, cover and cook for 30 minutes.
6. Place kale around turkey breast, cover and continue cooking for 30 minutes.
7. Remove cover and cook for 15 more minutes until turkey is golden.

8. Pour broth into a saucepan and bring to a boil. Mix flour with cream, then add mixture to saucepan. Stirring with a whisk, allow to thicken until creamy.

9. Slice and serve turkey and kale topped with sauce.









[recipe & photo belongs to: dairygoodness.ca]

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Best-ever mashed potatoes

Get ready for a delicious recipe of mashed potatoes, this side dish goes well with any lunch or dinner. Perfect for Thanksgiving Day, Holidays and any other celebration. What you're waiting for? try the best-ever mashed potatoes! 

Preparation time: 25 minutes
Total time: 1 hour 10 minutes

INGREDIENTS 
5 lb. russet or Yukon gold potatoes
1 1/2 cup half and half cream
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter
1/2 cup chopped chives (optional)

DIRECTIONS

1. Peel and cut potatoes into large, even-sized pieces. Place in a large pot. Cover with water, and bring to a boil over high heat. Reduce heat. Simmer, covered, until very tender, 25 to 30 min. Drain well.

2. Pour cream into a large measuring cup or small saucepan. Whisk in Dijon, salt and pepper. Add butter. Heat in the microwave or on stovetop until hot, but not boiling.

Place drained potatoes back in pan over warm (but off) burner to evaporate excess moisture. Mash until very smooth. Stir warm cream mixture, then pour into potatoes. Fold or stir to evenly mix. Taste and season with more salt, if you like. Serve garnished with chives, if using.

NOTES FROM THE CHEF
Starchy potatoes such as russet, and creamy varieties such as Yukon Gold, yield the best texture.

















 Originally published in the Walmart Live Better Fall 2013 issue / Photo: John Cullen

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Mini pumpkin scones with cinnamon cream cheese glaze

Autumn / Fall is here! and is the perfect for bake with pumpkin, give it a try! start with this delicious Mini pumpkin scones with cinnamon cream cheese glaze. Perfect for Thanksgiving, Autumn, Christmas or any season! 

Preparation time: 20 minutes
Total time: 40 minutes
Makes: 20 scones

INGREDIENTS
For scones:
2 1/2 cups all-purpose flour
1 tbsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp brown sugar, packed
1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
1/4 cup non-hydrogenated margarine
1 1/2 cups canned pumpkin purée

For glaze:
1/2 pkg cream cheese at room temperature (about 125 g)
1/2 cup icing sugar
1 tsp ground cinnamon
2 tbsp hot water

DIRECTIONS

1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal; do not overwork.

2. Add pumpkin purée and stir until fully combined. Line your counter with a piece of parchment paper. Turn out dough onto parchment and press out until it is an even 1-in. deep.

3. Cut into 4-in. by 4-in. squares, then cut again diagonally to form rectangles. Bake for 10 to 12 min, or until golden. Remove to a rack to cool slightly.

4. Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon-sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately, or refrigerate in an airtight container for up to 1 week.

Originally published in the Walmart Live Better Back to School 2013 issue / Photo: John Cullen

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Pink Lemonade Layer Cake

photo credit / food network

Desserts are one of my favorite recipes to make in the kitchen, and this Pink Lemonade Layer Cake by Paula Deen is the perfect example. Enjoy this delicious lemon and vanilla cake with your friends and family, is perfect for birthdays, celebrations or as a gift. Can be serve with juice, coffee or tea. 

Total time: 1 hour 8 minutes
Preparation time: 25 minutes
Inactive time: 10 minutes
Cook time: 33 minutes

Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest

Directions

1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

2. Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

3. While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

[recipe credit belongs to: Paula Deen]

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