GLAZED HAM WITH WHOLE GRAIN MUSTARD & GUINNESS

                            

This is one of my favorite ham which I always make it on Thanksgiving and Christmas Day. Nothing tastes better than your homemade glaze on your cooked ham. Years ago, I found this recipe from the internet posted by Almost Bourdain. I love this recipe ever since and is a recipe to keep.

INGREDIENTS :

1 (about 8 to 10 lb) cooked leg ham
175 g wholegrain mustard
175 g orange marmalade
440 ml Guinness Stout
440 ml pineapple juice



METHODS :

1. Preheat your oven to 350 degree Fahrenheit.

2. Place the ham in a deep sized baking tray.

3. Mix the together the wholegrain mustard and orange marmalade. Slowly spoon all over the ham.

4. Then pour in the Guinness Stout and pineapple juice into the baking dish.

5. Place the ham into the oven and allow to slowly caramelize and keep basting every 20 minutes or so. The ham will take about 1 to 1-1/2 hours to cook.

6. Once the ham is done, let it stand for 30 minutes before craving.

BAKED APRICOT - PECAN FRENCH TOAST

Last Saturday I baked this easy breakfast dish for my kids and they were very satisfied with it. I made this dish the night before and baked it the next morning in the room temperature.

 Remember, that each time you layer the bread in the dish it should be a single layer only. I got this idea of breakfast from the Whole Foods Market website and here's the recipe I would like to share.

 INGREDIENTS :

1 baguette, sliced into 1/2-inches thick (about 15 slices)

4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle


METHODS :

1.  Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.

2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

PINEAPPLE UPSIDE-DOWN CAKE

An upside-down cake is a cake usually made in a pan with a curved bottom. Once cooked, turned over and allowed to set, the cake eaten upside-down. Usually, chopped fruits such as apples, pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.

I adapted this recipe from Emeril Lagasse at Food Network. After trying with so many recipes, I love Emeril recipe the most. His cake comes out so fluffy and the taste was delicous :P

INGREDIENTS :

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds

( about 4 or 5 slices )

3/4 cup ( 1 1/2 sticks ) unsalted butter

3/4 cup light brown sugar

14 pecan halves

1 cup cake flour ( not self-rising)

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup granulated sugar ( I only used 1/2 cup if you like it less sweet )

2 eggs

1 cup buttermilk

1 1/2 tsp pure vanilla extract

1 tbsp dark rum

4 fresh, halved and pits removed ( I used can cherries with juices )

METHODS :

1. Melt 4 tbsp of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increased the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. The mixture will continue to cook even though the heat is off. Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

2. Preheat the oven to 375 F.

3. Stir together the flours, baking powder, baking soda and salt in a medium mixing bowl.

4. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

5. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, about 35 to 45 minutes.

6. Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake place, keeping plate and skillet firmly pressed together. Carefully lift the skillet off the cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature

PEAR FRANGIPANE TART

This is a french recipe I adapted from Barbara Adams website called Beyond Wonderful. I used to buy this kind of dessert at pastries store but now I can bake fresh from my oven myself.

Last week, my sister gave me a bunch of pears from her house and I decided to make some pear tart to share. The tart came out to be the yummiest tart I ever had with the creamiest of the almond cream and the fruitiness of the poached pears. Let me share this recipe with all my dearest blogger friends and Happy Baking!!!

You need to poached the pears 1 day ahead (for method on how to poached pears, please go to this link) or you can buy it from a jar at grocery store.

INGREDIENTS :

For Pate Sablee Tart:

2 cups all-purpose flour
8 tbsp unsalted butter, cut into small pieces, chilled
1/2 cup confectioner's sugar
1/4 tsp salt
1 large egg, lightly beaten
1 tsp pure vanilla extract

Direction :

1. Pulse flour, butter, sugar and salt in a food processor just to combine, about 20 seconds.

2. Add egg and vanilla and pulse until the mixing just begins to hold together.

3. Dust hand with flour and evenly press the dough along the bottom and sides of a 9-inch fluted tart pan with removable bottom.

Note: The crust should be approximately 1/4-inch thick

4. Prick the bottom of the shell several times with a fork, cover with plastic wrap and put it in the freezer to keep it cold while you preparing the filling.



For The Frangipane /Almond Cream:

6 tbsp unsalted butter, at room temperature
1/2 cup sugar
3/4 cup ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp pure vanilla extract

Directions :

1. Put the butter and sugar in the food processor or if you prefer, you can make the cream in a mixer fitted with a whisk attachment or in a bowl with a rubber spatula and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.

2. Add in the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

3. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

4. Spread the frangipane /almond cream mixture evenly across the chilled tart shell.

5. Cut each poached pears in half and then cut each half in a fan. Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.


6. Place the tart on a baking sheet and bake for 45-50 minutes, until the frangipane is puffed and golden brown and brush it with some apricot jam.

7. Cool on the metal rack and serve with some powdered sugar (optional).

CRANBERRY WITH PECAN BISCOTTI

I am a lover to biscotti with a glass of milk or a cup of fresh coffee. I always make myself to go to Starbuck and get some from there although they are kinda plain. Anyway....the last time when I was in San Francisco, I went to this Italian bakery and they sell all kinds of biscotti. I brought some dried fruits biscotti and they were so chewy and delicious.

So ever since I came back from there, I've been missing the biscotti I had before and so I decided to make it by myself. I make this biscotti with some dried cranberry for the fruity taste and pecan for the crunchinest. Hereby I would like to share the recipe with you'll and Happy Baking!!!

INGREDIENTS :

2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted pecans
1/2 cup dried cranberries
2 large eggs
1 egg yolk from large egg
1 tbsp lemon juice
1 tsp pure vanilla extract


METHODS :

1. Position the oven rack on the center and preheat the oven to 325 F. Line the baking sheet with a parcement paper.

2. In a large bowl on a stand mixer with paddle hook or with hand, stir together the flour, sugar, lemon zest, baking powder and salt until well blend.

3. Add the pecans and dried cranberries. Beat on low speed or with wooden spoon briefly.

4. Meanwhile in a small bowl, lightly beat the eggs, egg yolk, lemon juice and vanilla with a whisk.

5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

6. Scrape the dough onto an unfloured work surface and lightly dust your hands with flour. Knead the dough briefly and shape the dough into 2 equal section.



7. Shape each section into a 2-inch by 10-inch log. The dough will be sticky so you may need to add more flour to your hand as you go along to accomplish this.

8. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5-inches apart.

9. Place the baking sheet in the oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks are no longer looks wet.


10. Place the baking sheet on the wire rack and allow the logs to cool about 15 minutes. Leave the oven set for 325 F for second baking process.

11. Using a serrated knife, cut the log on slight diagonal into 1/2-inch sliced. Use a gentle sawing motion to cut through the top crust. Place the slices with the cutting sides down on the baking sheet.

12. Bake for another 10-20 minutes, or until they are dried to your taste. At 10 minutes, they are still chewy.


13. Place the baking sheet on a wire rack and allow to cool completely on the sheet before storing.

BROILED PEACHES AND MERINGUE

In summer, there are plenty of ripe peaches in the grocery stores and markets. Last week while I was checking my Foodbuzz profile, Kiss Me Spatula sent me a post regarding her new recipe of Peaches and Meringue and her post was selected in the top 9.

I follow step by step of how to make these peaches taste right. My family and I really love this recipe. When you bite on the peaches and the meringue, the combination is just right and tasty. I hereby would like to share this recipe with you'll and happy cooking!!!

INGREDIENTS :

2 large ripe peaches, halved and pitted
3 tbsp plus 1 tsp sugar, divided
1 large egg white, at room temperature
2 tbsp finely chopped graham crackers


METHODS :

Preheat the boiler. Put the peaches, cut side up, on a baking sheet and sprinkle with 1/4 tsp sugar on each half. Broil 4 to 5 inches from the heat until tops begin to brown, about 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tbsp sugar, beating until white holds stiff, glossy peaks. Then fold in the finely chopped graham crackers.

Place a dollop of meringue on each peach half and broil for about 10 to 15 seconds. Turn off the broiler and leave the peaches in the oven just until tips of meringue are browned, for about 20-30 seconds ( watch carefully and makes sure it don't burn ).

THAI GREEN PAPAYA SALAD ( SOM TUM )

The main ingredient in Thai Papaya Salad is fresh green papayas and that is the reason why this papaya salad is also referred to as the Green Papaya Salad. There are a few variations in the recipes for this popular Thai dish and mine, I added some 'Cincalok' ( Malaysia fermented shrimp ) and is so tasty. If you don't have the fermented shrimp, you can omit and use the dried shrimp ( hair- bee ) instead. Green Papaya Salad/Som Tum is traditionally made using a mortar and pestle (or kloke in Thai). If you don’t have a kloke, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.


My husband love to buy this dish at his favorite Thai restaurant all the time. So I took this opportunity to make one of my own for him to try. If you don't like too spicy, just add 1 to 2 thai chilies in the mixture.....we love spicy so that's why I added more. And the result....he loves it and he said taste better than he brought from the restaurant.

INGREDIENTS :

1 1/2 tbsp palm sugar/gula melaka
1 tbsp fresh lime juice
4 cloves fresh garlic, peeled
2 tbsp fish sauce
2 tbsp Cincalok / dried shrimp
5 Thai chili peppers
7 cherry tomatoes
3 tbsp roasted peanuts, finely chopped, unsalted



METHOD :

1. Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, roasted peanuts and cincalok/dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like.

3. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.

CHOCOLATE BANANA MUFFINS

I went to this Trader Joe's organic shop with my sisters and brought some organic bananas on Monday. The bananas were sitting on my counter top for almost 4 days and no one really wants to eat them!!! So I decided to make some muffins for this morning breakfast and the whole house just smell so good with the aroma of the banana.


Here I wanna show you'll my favorite muffin/cupcake liners I brought from Etsy and they were made from Denmark with best quality papers.

By using liners in the muffin cups, it prevent from having crusty crust on it.

My muffins are so soft and fluffy with the hint of the chocolate and the bananas.

INGREDIENTS :

245 g all purpose flour
100 g granulated white sugar
50 g light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
65 g good quality semisweet chocolate ( I used E. Guittard from William Sonoma ),
cut into small pieces
2 extra-large eggs, lightly beaten
113 g / 1 stick unsalted butter, melted and cooled
454 g / 3 very ripe large bananas, mashed well
1 tsp pure vanilla extract

For Granish :
1 large banana, sliced



METHODS :

1. Preheat oven to 350 degree F ( 180 degree C ) and place the oven rack in the middle of the oven. Line the muffin cups with muffin liners.

2. In a large bowl combine the flour, white sugar, light brown sugar, baking powder, baking soda, salt and semisweet chocolate. Set aside.

3. In a medium bowl combine the mashed bananas, eggs, melted butter and vanilla. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (Important: Do not over mix the batter and you do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

4. With an ice-cream scoop, scoop the batter into prepared muffin cups and place a slice of banana on top of each muffin for garnish.

5. Bake the muffins for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Place the ready baked muffins on a wire rack to cool for 5 minutes and then remove it from the pan.

7. Serve warm or at room temperature.

STRAWBERRIES MUFFIN WITH CINNAMON SUGAR TOPPING

Here's my another recipe for strawberry season.....the strawberries muffin top with some cinnamon sugar. It's so fluffy and with the fresh strawberries.........mmm....yummy, yummy, yummy!!!

INGREDIENTS :

1/2 cup unsalted butter, softened
3/4 cup sugar
2 cups flour
1 extra-large egg
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp pure vanilla extract
1 1/2 cups chopped fresh strawberries

For cinnamon sugar:
3 tsp sugar
1/2 tsp cinnamon


METHOD :

1. Preheat oven at 400 F. In an electric mixer, cream the butter and sugar until light and fluffy. Then add egg and mix it well.

2. In separate bowl, sift the flour, baking powder and salt. Then add the flour mixture and milk alternately to the butter mixture.

3. Finally, add the vanilla extract and gently fold in the strawberries.

4. Divide evenly the batter in the muffin pan layer with liners. Bake for 20-25 minutes.

5. Let the muffins sit in the muffin pan for 5 minutes before removing it to the rack to cool.

HAPPY VALENTINE"S DAY

Today is Valentine's Day and I decided to cook a romantic dinner instead of going out and eat. I had all this ideas from my favorite channel The Food Network.

My hubby and the kids really enjoyed what I had prepared for them tonight.

Strawberries dipped with dark chocolate with white chocolate drizzle

Shrimps Scampi

Roasted Asparagus

Caramelized Pancetta and Fennel Salad

Cranberries Walnut Loaf and Honey-Butter