Ham with Raisin Sauce

Ham
Place the ham with the cut side facing up in a Dutch oven. Fill 3/4 quarters with cold water. Put on the lid. Place in a 350 degree oven. Cooking time may due to the size of the ham, the telltale sign that cooked when the bone is sticking out.
Put vegetables about an hour before it is done,

Raisin Sauce
Ingredients
1/2 cup brown sugar
1 teaspoon mustard - dry, Dijon or prepared
1 tablespoon cider vinegar
1 cup raisins
1 lemon zest (finely grated)
2 tablespoons lemon juice
1 1/2 cups ham stock
1.5 tablespoons cornstarch
1/2 cold water to mix with cornstarch
2 tablespoon butter
Directions
In a medium saucepan, combine the brown sugar, ham stock, and mustard. Bring to a boil
Gradually add the vinegar, raisins, lemon zest, and lemon juice. Add to the mixture, stirring constantly until all ingredients are well combined.
Combine the cornstarch and cold water to create a slurry.
Add slowly into the mixture stirring constantly to ensure that it doesn't lump or go straight to the bottom.
Continue cooking the raisin sauce over medium heat, stirring constantly, until it is thick, clear, and bubbly, for at least 10 minutes.
Serve over the ham.
* Great with sweet potatoes

Coq au vin

Coq au vin
Ingredients
1 chicken cut into 8
1 1/2 cups red wine
1 cup chicken stock
Optional: 1/4 cup brandy
6 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch pieces
4 garlic cloves, minced
2 tomatoes, blanched, skinned, seeded and finely chopped
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
8 ounces pearl onions, peeled
2 tablespoons Olive oil
4 tablespoon butter
Fresh parsley and fresh thyme chopped
Beurre manie (see notes for the options)

Instructions

Place the chicken in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
First heat the olive oil to a large skillet then the bacon over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
Push the vegetables to the side of the pan and add the tomatoes. Cook the tomatoes until fragrant. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.
Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme and parsley.

Roasted Pear & Parsnip Soup

Roasted Pear & Parsnip Soup

1 onion, chopped

2 Tbsp olive oil

4 medium ripe pears, peeled, cored and chopped

4 parsnips peeled and cut into chunks 

6 cups chicken stock

Salt & pepper

2 tsp cider vinegar

1 cup heavy cream

2 Tbsp fresh sage

Cut parsnips and onion into 1-inch chunks. In bowl, toss together pears, parsnips, onion, oil, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.

Add roasted vegetables to stock bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.

In batches in blender or food processor, puree soup until smooth.

Top with bleu cheese crumbs.

Oeufs a la Neige (Snow Eggs)

Oeufs a la Neige (Snow Eggs)

Poached Meringue:

8 egg whites (1 cup), room temperature egg whites
1 cup superfine sugar

Whip egg whites to a soft peak; this will coincide with a sudden white color.

Add sugar and continue to whip to stiff, glossy peaks.

Fill a large, wide pot with 2 inches of water (we used an electric skillet) and bring to a boil; turn off heat at this point.

Carefully spoon whites into hot water, creating an egg or oval shape.

Cover pot with a lid and allow to "steam" for approximately 5 to 10 minutes, or until firm to the touch.

Gently remove from water and place on a paper towel to drain.

Transfer onto a piece of parchment paper or greased wax paper.

Russian Tea Cakes

Russian Tea Cakes

Ingredients

1 cup unsalted butter

½ cup sifted confectioner’s sugar

1 tsp pure vanilla extract

2 ¼ cup all purpose flour

¼ tsp salt

¾ cup finely chopped pecans

Directions

Cream the butter, confectioner’s sugar and vanilla extract until light and fluffy.  Add the remaining ingredients blend until smooth.

Roll out the dough into walnut size balls. Bake on a parchment lined baking sheet at 350 degrees on the middle rack for 10 – 12 minutes.

While warm roll in confectioner’s sugar.

Roll again in confectioner’s sugar when cold.

Kifle – Crescent Cookies

Kifle – Crescent Cookies

Ingredients

6 egg yolks

½ lb butter

1 cup full fat sour cream 14%

1 0z brandy

1 tsp pure vanilla extract       

3 cups all purpose flour                   

Directions

 Cream butter and yolks until light, creamy and fluffy. Slowly add the remaining ingredients.

Knead until ball shaped, cut into 4, wrap and chill for a minimum of 1 hour, over night is best.Roll out on a lightly floured surface to ½ inch then cut into 2 ½ inch triangles.

Place 1 teaspoon of filling, roll and pinch ends.

Place 1 inch apart on a parchment lined baking sheet, middle of the oven at 325 degrees for 20 minutes or until lightly brown. Dust with confectioner’s sugar.                                   

Apricot Filling

½ cup ground dried apricots

½ cup Apricot Jam- preferably Triple Fruit

¼ cup ground blanched almonds

1 egg white stiffly beaten

Walnut Filling

½ cup finely ground walnuts

½ cup sugar

1 tsp pure vanilla extract

1 egg white stiffly beaten

Khrustyky –Fried Angel Wings

Khrustyky –Fried Angel Wings

Ingredients

1 1/2 cups all purpose flour

4 egg yolks

1 whole egg

2 – 3 tablespoons brandy or dark rum

1 tablespoon confectioner’s sugar

1/8 tsp salt

Directions

Place 2 cups of flour into a large bowl make a well add in the yolks, whole egg, salt and confectioner’s sugar. Bring the ingredients into together until it is ball shaped.

Sprinkle ½ cup flour on a board then knead for 10 minutes. Divide into 4 parts and wrap Let rest for 1 hour minimum.

Heat 3- 4 inches oil to 350 degrees in a deep fryer or large heavy pot.

On a floured board or pastry cloth, roll out the dough paper thin 1/8-in. thickness. Cut with a pastry wheel or sharp knife into 2 ½ - 3 inch   by 4-5 inch strips in length diagonally.

Slit each strip in the centre, pull one end through lightly. Fry few at a time never over crowding the pot to a delicate brown.

Drain on paper towels.

Dust with confectioner’s sugar.