Looks like ham for Christmas. What are your favorite side dishes?
- Thread starter cheri
- Start date
Scalloped Potatoes (Gratin Dauphinois) or a puree of sweet potatoes, asparagus
plain or a recipe like this one.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7682
plain or a recipe like this one.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7682
melissa-dallas
Well-known member
Raisin Sauce to go with the ham.
dawn_mo
Well-known member
These are delish. REC: Green Beans with Roquefort and Walnuts
* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
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* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
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dawn_mo
Well-known member
REC: Monte's Ham and Jezebel Sauce
I cannot remember who posted this, but I think it was Debbie/Georgia. If not, my apologies to the poster. The Jezebel sauce is delicious.
* Exported from MasterCook *
Monte's Ham
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 15 lb. smoked ham -- on the bone
For Glaze:
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves
For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast
for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing
with at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature. - - - - - - - - - - - - - - - - - - -
Poster's NOTE : I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it
I cannot remember who posted this, but I think it was Debbie/Georgia. If not, my apologies to the poster. The Jezebel sauce is delicious.
* Exported from MasterCook *
Monte's Ham
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient -- Preparation Method
1 15 lb. smoked ham -- on the bone
For Glaze:
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves
For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast
for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing
with at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature. - - - - - - - - - - - - - - - - - - -
Poster's NOTE : I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it
Julia's Corn Timbale is my favorite with ham
This is a wonderful recipe. I've made it a dozen times. I serve it with glazed brussel sprouts surrounding the timbale.
TIMBALE OF FRESH CORN
serves about 8- Julia Child recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
This is a wonderful recipe. I've made it a dozen times. I serve it with glazed brussel sprouts surrounding the timbale.
TIMBALE OF FRESH CORN
serves about 8- Julia Child recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
Cranberry Pecan Salad originally posted by Pat
I've posted this many times. This is my favorite salad. It goes beautifully with ham and is gorgeous to look at.
CRANBERRY PECAN SALAD
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar (I used raspberry vinegar)
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped pecans
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve.
I've posted this many times. This is my favorite salad. It goes beautifully with ham and is gorgeous to look at.
CRANBERRY PECAN SALAD
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar (I used raspberry vinegar)
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped pecans
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve.
This pairs well with ham too- Watercress, Pear and Walnut Salad
WATERCRESS, PEAR AND WALNUT SALAD
(serves 6)
3Tbsp apple cider vinegar
4 tsp Dijon mustard
1 Tbsp honey
3/4 cup vegetable oil
1 tsp poppy seeds
2 large bunches watercress, trimmed
2/3 cup walnuts, toasted and chopped
2 pears, peeled and diced
whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in the oil. Mix in poppy seeds. Toss watercress and walnuts in large bowl with a little dressing. Do the same with the pears in a separate bowl. Divide the salad among 6 plates. Spoon pears on top of salads.
WATERCRESS, PEAR AND WALNUT SALAD
(serves 6)
3Tbsp apple cider vinegar
4 tsp Dijon mustard
1 Tbsp honey
3/4 cup vegetable oil
1 tsp poppy seeds
2 large bunches watercress, trimmed
2/3 cup walnuts, toasted and chopped
2 pears, peeled and diced
whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in the oil. Mix in poppy seeds. Toss watercress and walnuts in large bowl with a little dressing. Do the same with the pears in a separate bowl. Divide the salad among 6 plates. Spoon pears on top of salads.
Love Joe's rec: RR's Autumn Potato Gratin
I have made it many times with ham. Very easy, and tastes great!
Autumn Potato Gratin
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
http://www.foodnetwork.com/recipes/rachael-ray/autumn-potato-gratin-recipe/index.html
I have made it many times with ham. Very easy, and tastes great!
Autumn Potato Gratin
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
http://www.foodnetwork.com/recipes/rachael-ray/autumn-potato-gratin-recipe/index.html
Rec: Spinach Gratin - Ina
Spinach Gratin
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html
Spinach Gratin
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html
Orchids posted rec: Greek Lemon Roasted Potato;
These are really fun. I believe Richard has some notes on this recipe as well with different ideas on herbs / flavors. I really like the texture of these, if I do not want a potato gratin.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65917
These are really fun. I believe Richard has some notes on this recipe as well with different ideas on herbs / flavors. I really like the texture of these, if I do not want a potato gratin.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65917
REC: Grainy Mustard Sauce...
Grainy Mustard Sauce
Ingredients:
9 tablespoons unsalted butter, cut into tablespoons
2 shallots, thinly sliced
3/4 teaspoon Champagne vinegar
1 1/4 cups dry white wine
2 fresh thyme sprigs
2 tablespoons heavy cream
1/4 cup grainy mustard
Coarse salt and freshly ground pepper
Directions:
In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by two-thirds. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.
Source:
"Martha Stewart Living"
Yield:
"3/4 cup"
Start to Finish Time:
"0:30"
T(Cooking Time):
"0:20"
Grainy Mustard Sauce
Ingredients:
9 tablespoons unsalted butter, cut into tablespoons
2 shallots, thinly sliced
3/4 teaspoon Champagne vinegar
1 1/4 cups dry white wine
2 fresh thyme sprigs
2 tablespoons heavy cream
1/4 cup grainy mustard
Coarse salt and freshly ground pepper
Directions:
In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by two-thirds. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.
Source:
"Martha Stewart Living"
Yield:
"3/4 cup"
Start to Finish Time:
"0:30"
T(Cooking Time):
"0:20"
REC: Creamy Corn Pudding - super fast and easy
I usually do my own creamed corn instead of the canned... see my notes at end:
Creamy Corn Pudding
1 8-oz container sour cream
½ cup unsalted butter, softened
15-oz. can creamed corn*
15-oz. can whole kernel corn, drained
8.5 oz pkg cornbread mix (like Jiffy) **see note
½ tsp. salt
few dashes black pepper
Preheat oven to 350 deg. Stir everything together, being sure not to have any big chunks of butter. Pour into a 2 quart casserole dish and bake 55 min. or until it browns on top.
Makes 8-10 servings.
NOTES:
* drain a 15-oz. can of corn kernels. put 1 tbl. butter in saucepan and when melted, add the corn kernels and mush them up pretty good with a potato masher or something like that. Add 2 Tbl. cream and cook a bit until it begins to thicken. Use in place of the canned cream corn.
** you can also use the 15 oz. Krusteaz cornbread mix and add ½ cup buttermilk for the extra liquid
I usually do my own creamed corn instead of the canned... see my notes at end:
Creamy Corn Pudding
1 8-oz container sour cream
½ cup unsalted butter, softened
15-oz. can creamed corn*
15-oz. can whole kernel corn, drained
8.5 oz pkg cornbread mix (like Jiffy) **see note
½ tsp. salt
few dashes black pepper
Preheat oven to 350 deg. Stir everything together, being sure not to have any big chunks of butter. Pour into a 2 quart casserole dish and bake 55 min. or until it browns on top.
Makes 8-10 servings.
NOTES:
* drain a 15-oz. can of corn kernels. put 1 tbl. butter in saucepan and when melted, add the corn kernels and mush them up pretty good with a potato masher or something like that. Add 2 Tbl. cream and cook a bit until it begins to thicken. Use in place of the canned cream corn.
** you can also use the 15 oz. Krusteaz cornbread mix and add ½ cup buttermilk for the extra liquid