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FareShare Gazette Recipes -- March 2008 - G's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Ginger Ale Glazed Ham ala Art

Gooey Chocolate Cake

Gravalax (Explorer Of The Seas)

Grilled Asparagus

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* Exported from MasterCook *

Ginger Ale Glazed Ham ala Art

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole bone-in ham
1 1/2 cups brown sugar
1/2 teaspoon black pepper
1 tablespoon seasonings
[combination of dried basil, oregano,
granulated garlic etc.]

1 liter white wine
1/2 cup Dijon mustard
1/3 cup molasses
1/4 teaspoon cayenne pepper
1 quart ginger ale
2 cans pineapple rings -- reserve the juice

1/3 cup honey

See notes for full baking instructions.

Trim ham and combine brown sugar, pepper and seasonings. Rub into the ham.
Best done the night before.

Preheat oven to 300 degrees F.

Place the ham in a roasting pan on a rack so heat circulates around it.

In a medium saucepan, combine the wine, mustard, molasses and cayenne
pepper. Bring to a simmer and cook for 5 minutes. Stir in the ginger ale
and reserved pineapple juice. Place pineapple rings over the ham and
drizzle the glaze over it.

Bake for 3 hours. Increase oven temperature to 325 degrees F. Bake for 3
more hours, basting the ham every 15 minutes. Brush the ham with honey.
Bake, basting every 15 minutes, until the ham is well glazed, about another
hour (ham must reach an internal temperature of 160F to be done). Make
certain pan does not cook dry; add water as needed to maintain about 1/2 to
3/4 inch of liquid in the bottom of the pan, under the rack.

Slice and serve. See notes for carving instructions. Reserve bones, scraps
and leftovers for soup and ham salad.

For gravy (a lot of gravy), add about 6 cups of chicken broth to the pan
drippings and stir to combine. In a separate pan, make a roux with butter
and flour, add the broth mixture a cup or two at a time and whisk until
smooth and it has reached the consistency you desire.


Baking a Ham:

Never attempt to cook a frozen ham. Allow it to completely thaw while
sitting in your refrigerator. This is the safest method by far.

Before baking the ham, remove all skin from the ham to give you access to
the layer of fat that is beneath it. Trim the fat on it to a depth of 1/4
of an inch. Dispose of these properly.

Preheat the oven to 300F, approximately 15 minutes. It is important to
begin with an oven that is evenly heated before calculating the cooking
time. After about two hours, increase the temperature to 350F.

Depending on the shape and size of your ham, place the ham fat side up or
the cut side of the ham facing down in a shallow pan lined with aluminum
foil. The fat helps to keep your ham moist and flavorful and prevents it
from drying out.

If possible, place a rack in the pan first to allow for more even heating
of your ham. If it is possible to adjust the racks in your oven, lower the
top rack or remove it so that the ham is not too close to the top heating

If you have a meat thermometer, bake the ham until it reaches an internal
temperature of 160F. Never allow the meat thermometer to touch the bone no
matter what type of meat you are cooking since this will give you an
inaccurate reading.

Optionally, approximately half way through the cooking process, carefully
turn your ham over to allow the other side to cook evenly with the exposed
side of your ham. Never use a fork to turn your ham since this will pierce
it, causing it to lose valuable juices. Use oversized wooden spoons if
possible. Avoid using plastic since they might melt if you accidentally
touch the oven or rest them on the pan for too long.

Allow your ham to sit for approximately 15 minutes to cool down after it is
cooked before you begin to carve the ham. The ham will cool more quickly if
you remove it from the pan onto a large platter.

Carving Whole Ham:

Place the ham on a cutting board and trim off 2 or 3 slices, parallel to
its length, from the thin side of the ham. Turn the ham so that it rests on
the flat side created from trimming off the slices.

Hold firmly with a carving fork and starting at the shank end, cut slices
across the ham, down to the bone.

After cutting the slices, cut parallel along the bone to release the
slices. Place slices on a serving platter.

Turn the ham and continue to carve in the same manner. Reserve the bone and
scraps for other uses.

Cook's Notes:

Ham baked and carved by Art on Easter, March 23, 2008.

It was a full ham weighting 19.58 pounds. I trimmed the ham the day before
and rubbed on a mixture of brown sugar, black pepper and some other
assorted seasonings. After the rub, I added the pineapple rings using
toothpicks to secure those around the edges. I also put maraschino cherry
halves in the centers of the rings on the top part of the ham. I lined a
baking pan with foil, inserted the rack, wrapped the ham with plastic wrap
and returned to the refrigerator. I also combined the glaze ingredients
(excluding the ginger ale) the night before. These two steps saved me about
an hour the next morning. Easter morning I brought the glaze mixture to a
boil, simmered it for about 5 minutes, turned off the heat, added the
ginger ale and called it done.

On Easter morning, I started the ham a little after 8:00 AM and it reached
160F about 3:00 PM. Toward the end I kicked the heat up some. Also, after
about the first 2 hours, I placed a foil tent over the ham to keep the top
from browning too quickly. We served 16 people this Easter and there is
plenty of ham left for a "leftover" night and for bean soup and ham salad
later in the week. Everyone raved about the baked ham.

Contributed to the FareShare Gazette by Art; 25 March 2008.

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Per Serving (excluding unknown items): 107 Calories; trace Fat (2.5% calories from 
fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 73mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates.

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* Exported from MasterCook *

Gooey Chocolate Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup sugar
3 tablespoons cocoa
1/3 cup vegetable oil
1 egg
1/4 cup cold coffee
3/4 cup hot water

Place flour, soda, baking powder, salt, pepper, sugar and cocoa in mixing
bowl. Stir in by hand the oil and egg. Add coffee, mix together until
smooth, then add hot water and mix together until well blended. DO NOT
BEAT. Pour into greased 8 x 8-inch pan and bake for 25-35 minutes in 350F.

Jennie's notes:

This cake has the texture and moistness of the old fashioned mayonnaise
cake, but uses oil as the shortening. A note of caution, however, do not
use a mixer to mix this cake, it must be done by hand or it will surely
fall when removed from the oven. The recipe is for a small 8 x 8 cake but
can easily be doubled for a 9 x 13. I have baked it in layers but prefer to
use a different cake for a layer cake.

Note: The recipe calls for black pepper, this is not a typographical
error. If I am doubling the recipe, I may use 2 egg yolks, 2 extra
tablespoons water and use the egg whites to make 7-minute frosting.


Contributed to the FareShare Gazette by Jennie in response to a request;
14 March 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 221 Calories; 9g Fat (35.7% calories from 
fat); 2g Protein; 34g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 193mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other

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* Exported from MasterCook *

Gravalax (Explorer Of The Seas)

Recipe By : Cooking demo on Royal Caribbean Cruise ship
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Atlantic salmon fillet -- (2 to 3 pounds)
1 ounce Linie Aquavit
1 cup salt
1 cup sugar
4 teaspoons cracked peppercorns
1 bunch fresh chopped dill
Honey Mustard sauce:
1 teaspoon honey -- (or to taste)
2 ounces mayonnaise
1 teaspoon fresh chopped dill
Lemon juice to taste
Tabasco sauce to taste

Place salmon fillet skin side down in a tray. Apply liquor with a pastry
brush. Combine equal amounts of sugar and salt (enough to fully cover
salmon) and remaining ingredients and press down on top of salmon to fully
cover. Wrap in plastic and place in refrigerator 48 hours (no longer or it
will be too dry). Wash off salt mixture well and pat salmon dry with clean
cloth. Slice thinly and arrange on tray. Garnish with more fresh chopped
dill. Combine sauce ingredients and serve separately along with salmon and
cocktail pumpernickel or rye bread.

Note : original recipe called for 3 cups of each sugar and salt but chef
said use just enough to cover salmon. I think the 3 cups would be for a
larger piece of salmon.

Cooking demo on Royal Caribbean Cruise ship

Contributed to the FareShare Gazette by Joan; 4 March 2008.

- - - - - - - - - - - - - - - - - - - 

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* Exported from MasterCook *

Grilled Asparagus

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pounds fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1/4 teaspoon black pepper
Cooking spray

Prepare grill.

Snap off tough ends of asparagus. Combine all ingredients except cooking
spray in a large zip-top plastic bag; seal and marinate for 30 minutes.
Remove asparagus from bag and discard marinade.

Place asparagus on grill rack coated with cooking spray; grill 5 minutes on
each side or until asparagus is done.

NOTES : I just got some asparagus from the grocery store so we'll be having
this tonight.

Cooking Method: Grill
Publication: Cooking Light
Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette by Sue; 29 March 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 62 Calories; 4g Fat (45.1% calories from 
fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 153mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

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