It’s that time again! Whether you are having a traditional family gathering with lots of old favorites, or a funky gourmet “Friendsgiving” – I hope that you find some inspiration here. Happy Thanksgiving, my lovelies!
Corn pudding (or spoonbread) is one of my favorite Thanksgiving sides, and I love this recipe in particular because of how easy it is. There is a little bit of sauteing involved, but then everything goes into a blender, and then directly into the baking dish – easy.
Cream, butter, eggs, corn, sauteed onions, and a bit of flour and sugar – what’s not to love?
It is kind of like a corn souffle that’s a little bit sweet, and really buttery. It’s hot and soft and creamy and kind of melt in your mouth. I made it for a friend that had never had it before and totally made a believer out of her. So let’s make this beauty! (more…)
Happy Easter, everybody! I am actually doing a holiday post in a timely manner, who woulda thunk it? Last Easter I focused on eggs, this time I wanted to go on the theme of ham and peas.
Ham and peas, it is! Unlike at Christmas, when I accidentally made a pork roast instead of a ham, I got it right this time and did a Dr Pepper glazed ham. Yes, I said a Dr Pepper glazed ham – awesome.
Take a fully cooked smoked ham (I went with an 8 lb, spiral sliced, partial bone) and place it cut side down on the rack of a roasting pan (or on a cookie rack set inside a rimmed baking sheet). Pour 2 cups of Dr Pepper (not diet) and 2 cups of water into the bottom of the pan. Cover with foil and cook for 15 minutes per pound at 325 degrees – 2 hours, in my case.
About half an hour before the cooking time is up, start to make your glaze. Boil some pitted prunes in Dr Pepper until they are plump. Set the prunes aside and whisk in mustard, brown sugar, and cider vinegar. Remove the ham from the oven and raise the oven temp to 425 degrees. Remove the foil, and drizzle the glaze over the ham, then return it to the oven for about half an hour to cook the glaze.
It will be so gorgeous when it comes out! Let it rest, loosely covered on a cutting board (this photo is before I turned it on its side for slicing). Meanwhile, pour all the pan drippings into the saucepan you cooked the glaze in. Bring to a boil, skimming off the fat, and add in the prunes and a cornstarch slurry to thicken. Serve the prune sauce with the ham. (more…)
