please. I'm having Honey baked ham...that I'm sure about. LOL! And I'm going to have Bonnie's Brussels Sprouts Gratin and a spinach salad with mandarin oranges. I was going to have a stuffing but now I'm not sure. I know I don't want sweet potatoes. Wouldn't a potato gratin be to "heavy" with the Brussels sprouts? I'm obviously a very confused woman today. Any help?http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=33707
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I thought I knew what my menu was for Christmas but now I'm not sure. I need some ideas>>>
- Thread starter orchid
- Start date
Recs: Elegant Scalloped Potatoes and Butterscotch Yams
These Scalloped Potatoes would be GREAT with your menu, Orchid. And if you don't mind yams, these Butterscotch Yams pair really well with the scalloped potatoes....both go well with turkey and ham (and chicken and.....lol).
Elegant Scalloped Potatoes
6 medium potatoes, boiled in their skins, cooled, peeled, and cut in cubes or julienned strips
In saucepan, over low heat, combine:
2 cups grated sharp cheddar cheese
1/4 cup butter
Stir occasionally until almost melted. Remove from heat and blend in:
1-1/2 cups sour cream (can use light sour cream)
1/3 cup chopped green onion
1 tsp salt
1/4 tsp pepper
Fold in potatoes and turn into lightly greased 2 qt. casserole. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 25 minutes at 425 degrees or until heated through and lightly brown on top. Serves 6.
Great served with ham or turkey and butterscotch yams.
Butterscotch Yams
6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or a little more, if desired)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.
Yield: 6 servings
Pat’s notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
These Scalloped Potatoes would be GREAT with your menu, Orchid. And if you don't mind yams, these Butterscotch Yams pair really well with the scalloped potatoes....both go well with turkey and ham (and chicken and.....lol).
Elegant Scalloped Potatoes
6 medium potatoes, boiled in their skins, cooled, peeled, and cut in cubes or julienned strips
In saucepan, over low heat, combine:
2 cups grated sharp cheddar cheese
1/4 cup butter
Stir occasionally until almost melted. Remove from heat and blend in:
1-1/2 cups sour cream (can use light sour cream)
1/3 cup chopped green onion
1 tsp salt
1/4 tsp pepper
Fold in potatoes and turn into lightly greased 2 qt. casserole. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 25 minutes at 425 degrees or until heated through and lightly brown on top. Serves 6.
Great served with ham or turkey and butterscotch yams.
Butterscotch Yams
6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or a little more, if desired)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.
Yield: 6 servings
Pat’s notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
I was originally going to make your Manicotti Joe and then decided>>>
that the red sauce wouldn't be right with the ham. Is there some kind of white sauce that would go with it? I still think manicotti would be nice.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24417
that the red sauce wouldn't be right with the ham. Is there some kind of white sauce that would go with it? I still think manicotti would be nice.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24417
I agree, the tomato sauce would clash with the ham. I think a cream sauce with the ricotta filling
would be over the top, but maybe they could just be brushed with butter and sprinkled with cheese before baking?
You could also make any recipe for crepes, make a nice mornay sauce, dab each crepe with some sauce and fold in quarters, overlap in a baking dish and cover with sauce and grated cheese; bake.
I'll look for a recipe to that effect that I copied down once but never tried.
would be over the top, but maybe they could just be brushed with butter and sprinkled with cheese before baking?
You could also make any recipe for crepes, make a nice mornay sauce, dab each crepe with some sauce and fold in quarters, overlap in a baking dish and cover with sauce and grated cheese; bake.
I'll look for a recipe to that effect that I copied down once but never tried.
joyce-in-upstate-ny
Well-known member
REC: Potato Dauphinois >>
This is from Craig Claiborn NY Times Menu Cookbook
and are just delicious!
GRATIN DAUPHINOIS
4 c very thinly sliced potatoes
1 t salt
1/4 t freshly ground black pepper
1/8 t grated nutmeg
1 garlic clove, finely minced
1 1/4 c grated Gruyere cheese
1/4 c butter
2 eggs, lightly beaten
1 c heavy cream
2 T grated Parmesan cheese
Preheat oven to 375̊F. Sprinkle potatoes with half of salt, half of pepper, the nutmeg and garlic. Put a layer of potatoes in a greased shallow baking dish, sprinkle with one third of the Gruyere cheese, and dot with one third of the butter. Alternate layers of potatoes, cheese and butter until all are used, ending with cheese.
Combine eggs, cream and remaining salt and pepper and pour over potatoes.
Bake, covered, for forty minutes or until potatoes are almost tender.
Uncover and bake until well browned and set.
My notes:
One-half pound of gruyere equals about 2 cups grated
5 lbs. of potatoes makes about 10 cups sliced
For Party:
20 lbs of potatoes makes 8/9 dishes
can be made in advance, baked, then covered tightly, refridgerated, and re-heated.
This is from Craig Claiborn NY Times Menu Cookbook
and are just delicious!
GRATIN DAUPHINOIS
4 c very thinly sliced potatoes
1 t salt
1/4 t freshly ground black pepper
1/8 t grated nutmeg
1 garlic clove, finely minced
1 1/4 c grated Gruyere cheese
1/4 c butter
2 eggs, lightly beaten
1 c heavy cream
2 T grated Parmesan cheese
Preheat oven to 375̊F. Sprinkle potatoes with half of salt, half of pepper, the nutmeg and garlic. Put a layer of potatoes in a greased shallow baking dish, sprinkle with one third of the Gruyere cheese, and dot with one third of the butter. Alternate layers of potatoes, cheese and butter until all are used, ending with cheese.
Combine eggs, cream and remaining salt and pepper and pour over potatoes.
Bake, covered, for forty minutes or until potatoes are almost tender.
Uncover and bake until well browned and set.
My notes:
One-half pound of gruyere equals about 2 cups grated
5 lbs. of potatoes makes about 10 cups sliced
For Party:
20 lbs of potatoes makes 8/9 dishes
can be made in advance, baked, then covered tightly, refridgerated, and re-heated.
joyce-in-upstate-ny
Well-known member
Orchid, the above recipe goes great w/ ham>>>
My family loves honey-baked ham. Someone had sent us one as a gift. I now make my own using a spiral cut ham and then make the glaze etc. Usually the side dishes are the Potatoes Dauphinois, homemade baked beans, applesauce w/ cinnamon and some sort of green, either brussel sprouts, green beans or peas and onions and biscuits. I also put out mustards and some chutneys. The next day there is plenty of leftovers for sandwiches, and then, use the ham bone for a soup.
I think that I will do this menu on New Year's day smileys/wink.gif
My family loves honey-baked ham. Someone had sent us one as a gift. I now make my own using a spiral cut ham and then make the glaze etc. Usually the side dishes are the Potatoes Dauphinois, homemade baked beans, applesauce w/ cinnamon and some sort of green, either brussel sprouts, green beans or peas and onions and biscuits. I also put out mustards and some chutneys. The next day there is plenty of leftovers for sandwiches, and then, use the ham bone for a soup.
I think that I will do this menu on New Year's day smileys/wink.gif
These sweet potato biscuits are not too sweet and oh so good with ham.
We are bound and determined to get sweet potatoes on your menu. LOL!
The parmesan baked potatoes posted at 4975 by Pat would be yummy and similar to the Thanksgiving potatoes up in T&T which are both roasted and so good and pretty.
http://www.finerkitchens.com/swap/forum5/53_Sweet_Potato_Biscuits_by_Steve_2_in_LA
We are bound and determined to get sweet potatoes on your menu. LOL!
The parmesan baked potatoes posted at 4975 by Pat would be yummy and similar to the Thanksgiving potatoes up in T&T which are both roasted and so good and pretty.
http://www.finerkitchens.com/swap/forum5/53_Sweet_Potato_Biscuits_by_Steve_2_in_LA
Here it is: Crespelli Quatro Fromagi (Crepes in 4-cheese sauce)
I jotted this down years ago watching Marianne Esposito on TV
1. Sauce:
Have ready:
1/2 cup (at least) chopped asiago cheese
1/2 cup (at least) chopped fontina cheese
1/2 cup (at least) chopped provolone cheese
3 Tbs. grated Parmesan cheese
Melt in a saucepan:
6 Tbs. butter
Add:
3/4 cup flour.
Stir to incorporate and cook a few minutes.
Add slowly:
6 cups milk.
Whisk. Heat until thickened. Add cheeses and a grating of nutmeg. Stir until smooth.
2) Crepes:
Sift together:
1-1/2 cups flour
A pinch each of salt and nutmeg
Blend:
1-1/2 cups milk
2 eggs
2 egg yolks
2 Tbs. melted butter
Add flour and whisk well. The consistency should be like pancake batter.
Butter a frying pan lightly and heat. Pour in a little batter; swirl to coat. Cook until it moves by itself. Flip to cook other side. Continue with rest of batter.
Butter two baking dishes. Spread each crepe with sauce. Fold in quarters. Overlap in dish. Top with more sauce. Sprinkle with grated Parmesan and nutmeg.
Bake at 350*F. for 20 minutes to heat through, then broil briefly to brown. Dallop each serving with a little remaining sauce.
(Like I said, I've never tried this, but I would probably make the batter first and let it rest. I'd probably also use less flour. Orchid, this may make a potato gratin look like spa food by comparison, but I bet it would be good with your ham!)
I jotted this down years ago watching Marianne Esposito on TV
1. Sauce:
Have ready:
1/2 cup (at least) chopped asiago cheese
1/2 cup (at least) chopped fontina cheese
1/2 cup (at least) chopped provolone cheese
3 Tbs. grated Parmesan cheese
Melt in a saucepan:
6 Tbs. butter
Add:
3/4 cup flour.
Stir to incorporate and cook a few minutes.
Add slowly:
6 cups milk.
Whisk. Heat until thickened. Add cheeses and a grating of nutmeg. Stir until smooth.
2) Crepes:
Sift together:
1-1/2 cups flour
A pinch each of salt and nutmeg
Blend:
1-1/2 cups milk
2 eggs
2 egg yolks
2 Tbs. melted butter
Add flour and whisk well. The consistency should be like pancake batter.
Butter a frying pan lightly and heat. Pour in a little batter; swirl to coat. Cook until it moves by itself. Flip to cook other side. Continue with rest of batter.
Butter two baking dishes. Spread each crepe with sauce. Fold in quarters. Overlap in dish. Top with more sauce. Sprinkle with grated Parmesan and nutmeg.
Bake at 350*F. for 20 minutes to heat through, then broil briefly to brown. Dallop each serving with a little remaining sauce.
(Like I said, I've never tried this, but I would probably make the batter first and let it rest. I'd probably also use less flour. Orchid, this may make a potato gratin look like spa food by comparison, but I bet it would be good with your ham!)
Rec: Penne with Creamy Garlic Sauce
I sometimes add left over chopped ham and peas and change the pasta to bow ties or I add cooked diced chicken breast and broccoli and use penne. I must say this is a good sauce and so many options.
16 oz. Penne Rigate, uncooked
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup chicken broth
3/4 cup light cream or milk
2 teaspoons dried parsley flakes(fresh is beter if you have it)
Salt and ground pepper to taste
1/3 cup grated parmesan cheese
Cook pasta according to package directions; drain.
Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute.
Add flour: cook 1 minute stirring constantly. Stir in broth and milk.
Cook, stirring frequently, over medium heat until sauce thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately. 8 servings (1 cup each)
I have also made this using low fat margarine and 1% milk and it still has a great flavor.
I sometimes add left over chopped ham and peas and change the pasta to bow ties or I add cooked diced chicken breast and broccoli and use penne. I must say this is a good sauce and so many options.
16 oz. Penne Rigate, uncooked
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup chicken broth
3/4 cup light cream or milk
2 teaspoons dried parsley flakes(fresh is beter if you have it)
Salt and ground pepper to taste
1/3 cup grated parmesan cheese
Cook pasta according to package directions; drain.
Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute.
Add flour: cook 1 minute stirring constantly. Stir in broth and milk.
Cook, stirring frequently, over medium heat until sauce thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately. 8 servings (1 cup each)
I have also made this using low fat margarine and 1% milk and it still has a great flavor.
LOL Ang! I'm not anti sweet potatoes, just anti "sweet" sweet potatoes>>>
My favorite baked potato is yam with just butter and salt and pepper. I often mash them and add butter, Kentucky Bourbon Syrup and chipotles. We just had them a couple of days ago and just want to do something incredibly brilliantly different! Just can't figure out what that is. LOL And the biscuits look wonderful. Thanks
My favorite baked potato is yam with just butter and salt and pepper. I often mash them and add butter, Kentucky Bourbon Syrup and chipotles. We just had them a couple of days ago and just want to do something incredibly brilliantly different! Just can't figure out what that is. LOL And the biscuits look wonderful. Thanks
My pleasure--I'm glad to have it typed up for my own use later. But I'm really voting for the
potato gratin for your menu.
If you're looking for a non-gratin sprouts recipe:
Trim and blanch 2 lbs. Brussels sprouts until just barely tender. Refresh in ice water. Drain and cut each sprout in half. (You can do this up to a day before.)
Mix together a tablespoon of grated lemon zest and several tablespoons minced fresh chives.
Melt half a stick of butter in a large skillet over high heat until just starting to turn brown. Add the sprouts and saute until heated through and lightly browned. Add the lemon/chive mixture, salt and pepper and toss a minute or two more.
I've had confirmed sprouts haters gobble these up. Even clofthwld might like them, LOL.
potato gratin for your menu.
If you're looking for a non-gratin sprouts recipe:
Trim and blanch 2 lbs. Brussels sprouts until just barely tender. Refresh in ice water. Drain and cut each sprout in half. (You can do this up to a day before.)
Mix together a tablespoon of grated lemon zest and several tablespoons minced fresh chives.
Melt half a stick of butter in a large skillet over high heat until just starting to turn brown. Add the sprouts and saute until heated through and lightly browned. Add the lemon/chive mixture, salt and pepper and toss a minute or two more.
I've had confirmed sprouts haters gobble these up. Even clofthwld might like them, LOL.