7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c real maple syrup
2 c pineapple juice
Use a 6-7 quart slow cooker. Unwrap ham and discard flavor packet. Place the ham into your stoneware, flat side down (remove that weird plastic thing). Rub sugar on all sides. Pour maple syrup and juices over the ham. If desired, use toothpicks to fix pineapple slices to ham. Cover and cook on low for about 5 hours. The ham is already cooked, so you're just heating it and allowing the juices to permeate.
If possible, baste ham with collected juice from the bottom of the crock pot an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
From Stephanie O'Dea
Tuesday, December 18, 2018
Chocolate Caramel Faux Pecan Pie
Pie Crust
Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg
Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar
Make crust according to your own preferences. Preheat oven to 350 degrees.
For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave in short spurts if more time is needed).
In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth. Spread the chocolate mixture evenly in the cooled crust.
For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve. In a medium bowl, combine the caramels, cream, and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the Ritz crackers.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with either whipped cream or vanilla ice cream.
Modified from Mel's Kitchen Cafe
Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg
Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar
Make crust according to your own preferences. Preheat oven to 350 degrees.
For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave in short spurts if more time is needed).
In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth. Spread the chocolate mixture evenly in the cooled crust.
For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve. In a medium bowl, combine the caramels, cream, and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the Ritz crackers.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with either whipped cream or vanilla ice cream.
Modified from Mel's Kitchen Cafe
Thanksgiving Turkey
1 Turkey (recommended 12-14 lbs)
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing
About a week before you begin brining your turkey, place it in the refrigerator to defrost
The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot. Bring to a boil and then remove from heat and allow to cool to room temperature.
Remove the packaging from the turkey. Remove the neck and giblets (be sure to check the body and neck cavities) and toss. Rinse the turkey in cool water and the place it in a 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
When you're ready to roast your turkey, preheat the oven (usually 350). Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between and over the breast. Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.
In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth. Use a flavor injector to inject the mixture all over the turkey.
Slip and remaining rosemary and thyme sprigs under the skin.
Stuff the turkey with prepared stuffing. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.
From Our Best Bites
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing
About a week before you begin brining your turkey, place it in the refrigerator to defrost
The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot. Bring to a boil and then remove from heat and allow to cool to room temperature.
Remove the packaging from the turkey. Remove the neck and giblets (be sure to check the body and neck cavities) and toss. Rinse the turkey in cool water and the place it in a 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
When you're ready to roast your turkey, preheat the oven (usually 350). Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between and over the breast. Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.
In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth. Use a flavor injector to inject the mixture all over the turkey.
Slip and remaining rosemary and thyme sprigs under the skin.
Stuff the turkey with prepared stuffing. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.
From Our Best Bites
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