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Progressive Dinner for December 26
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    Posted: 20 December 2013 at 23:34
I'm hoping Christmas celebrations don't get in the way of this week's dinner. Y'all might keep that in mind as you make your selections.

Hopefully, the seafood and main dish entries will be posted right away, so the rest of us can post without the holiday getting in the way.

Here are this week's assignments:

Appy:  Ahron
First:  Hila
Soup: Brook
Salad: Anne
Seafood: Ron
Main: Mark
Dessert: Dan
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 21 December 2013 at 06:54
I'm going to cheat a bit here, this is a thread from my friend John, Bearcarver on Smoked-Meat.com. It is perfect for Christmas, if you don't have a smoker it works just fine in the oven, the glaze is the secret.
Double Smoked Ham!
Originally posted by Bearcarver;294845<font size=5><strong> Bearcarver;294845 wrote:

Ham Twins (Double Smoked)

I've been paying a small fortune for Double Smoked Hams for the last 20 years, because they are soooo good, so I finally decided to save a few bucks, and see how it goes.
I think last year's was about 17 pounds for about $55 !!!

Giant had Fully cooked & smoked Shank End Hams for 79¢ per pound, so I got two of them, about 11 pounds each.

I cut the little bit of skin off the top, and some of the fat (should have cut more fat off).

I set my MES 40 to 200˚, and put each of the Hams in it's own foil pan, supported on their own little wire drying rack (so they don't sit right in the juice).

Then I filled my AMNS with Hickory dust, and we're off to the slow motion races.

Meanwhile I mixed up two different glazes for a test:

Glaze #1
1/2 C of Brown Sugar
1/3 C of Maple Syrup
1/2 tsp of ground mustard
1/8 tsp of ground cinnamon
1/8 tsp of ground ginger
1/8 tsp of ground cloves
Dash of ground nutmeg

Glaze #2
1/2 C of Honey
1/4 C of Balsamic Vinegar
1 tsp of cider vinegar
1 tsp of Worcestershire Sauce
1/2 tsp of garlic powder
1/4 tsp of ground ginger
1/4 tsp of allspice

After 7 hours, the internal temps were identical at 122˚.
I poured half of Glaze #1 on Ham # 1, and half of Glaze #2 on Ham #2 at 4:30 PM, and changed my heat from 200˚ to 270˚.
At 5 PM I did the same thing with the other half of the Glaze.

At 5:20 PM I pulled the Hams at 135˚ internal temp (label said you could eat it cold, or heat to 130˚).

Let Ham rest and take pictures.

BTW: Everyone here agrees---Glaze #1 is the best of the two.

NOTE: Next time I will trim more fat off of my ham, and put the fat trimmings above the Ham in my smoker. That way the fat won't be in the way of the smoke getting into the meat, yet it can still drip down to baste the Ham.

Enjoy The Views,
Bear


Twin Hams, smoked & fully cooked:



Nearly 22 pounds of Ham for $17:



Bear's Eye View through my MES 40 Door. I love that window:



View with door open:



35 MPH winds being blocked with a little cardboard:



Eat your heart out Dolly!



View of Left Ham:



View of Right Ham:



Just a bit of each sliced for Me & the Mrs:



A little closer from one Ham:



Some from the other Ham:



My plate-----Made two trips, so I had room for veggies on my plate:



Final Close-up View:



Thanks for looking!


On edit and as an afterthought, if you do not eat pork - I do not see why this would not work with lamb.
Also, I don't think I can improve on Johns tutorial so I just copied it!
Mark R
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Mark, a perfect choice for Christmas week. And, so long as you gave credit where credit is due, I don't care where it came from.

As per lamb, I wonder if glaze #1 wouldn't be a little too sweet? Although if you look at it, and subtract the sugars, you're pretty much left with North African flavors.

Maybe use honey instead of maple syrup with that one?
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I like it, Mark, and we are fixing ham for Christmas eve, so I'll see about trying it with glaze #1. On the other hand, we've got a pretty awesome pineapple/mustard/swiss cheese crust that we do that might be perfect for a baked ham pictorial, as well....decisions!

I should have a seafood selection by this evening ~
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For my seafood course, I decided to go with a dramatic contrast - all the way to Spain. My choice is paella de marisco.

Spain's quintessential dish is - to me - more of a method and a technique, rather than a recipe. Paella itself is covered very well by these links:

http://foodsoftheworld.activeboards.net/paella-the-national-dish-of-spain_topic576.html

http://foodsoftheworld.activeboards.net/paella-from-beginning-to-end_topic2149.html

http://foodsoftheworld.activeboards.net/paella-valenciana_topic581.html

Another link - posted by Chris from Belgium - is very much worth checking out, as it outlines an easy and delicious way to make paella without a paellera, or paella pan:

http://foodsoftheworld.activeboards.net/paella-my-easy-way_topic2291.html

If anyone would like to try paella and has any questions, please post your query on any of the links provided above.

Paella is also significant here at FotW because every year during the course of Memorial Day Weekend we have a forum event called "National Paella Day," where members from all over prepare paella in their homes and post their experiences for the mutual enjoyment of the participants. This year, I chose to make paella de mariscos featuring cod fillets, shrimp, clams and mussels:



It turned out quite well, I think, and the family really enjoyed it:



The bounty of the sea combined with the paella tradition reaching back to antiquity - who could ask for anything more?
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This week’s soup was a real challenge. I wanted something that would be festive enough for the season, and complimentary to the two main courses. In the end I choose:

Fennel & Oyster Chowder

1 fennel bulb, quartered, cored, and diced
1 shallot, minced
2 fingering potatoes, sliced
1 cup chicken stock
2-3 tbls sweet white wine
12=15 oysters, shucked, with their liquid
1 cup heavy cream
Salt & pepper to taste
2 tbls pancetta, diced small (1/4”)

Caramelize fennel and shallots in a little oil. Season with salt & pepper. Deglaze pan with wine, cooking until liquid evaporates.

Meanwhile, simmer potatoes in stock until fork tender.

Transfer fennel to a soup pot. Add the potatoes and remaining liquid. Add the oysters and poach until plump. Pour in the cream and reduce slightly until flavors blend. Adjust seasoning.

Sauté the pancetta until brown and crisp. Drain on paper towels.

Transfer soup into bowls. Sprinkle with the pancetta.

Serve with crusty bread and sweet butter.

Further discussion about this soup can be found here: http://www.foodsoftheworld.activeboards.net/topic3951_post29240.html#29240
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   Okay, how about a little overindulgence for the holidays Cry

Cinnamon Rolls


Dough
  • 3/4 warm milk (110f)
  • 1 packet instant yeast
  • 3 eggs (room Temperature)
  • 4 cups flour
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1 1/2 teaspoon salt
  • 12 tablespoons butter, cut into tablespoon pieces and softened
Filling
  • 1 1/2 Cups packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoon butter - soft
Glaze
  • 4oz cream cheese - softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  Dough
Combine warm milk and yeast in bowl, let activate then whisk and add eggs.  In mixer bowl combine flour, cornstarch, sugar, salt...mix.  Slowly add milk mixture to dry ingredients and mix on low (dough hook) until combined.  

   Increase speed of mixer to medium and add one section of butter at a time until all is incorporated into dough, let mix for 10 minutes.  Add flour, 1 tablespoon at a time, until dough release from sides when mixing.  Turn dough onto clean surface and knead and form a ball, place into greased bowl...cover and let dough double in size.

  Filling & Assembly 
Mix brown sugar, cinnamon, salt together in bowl.   Turn dough onto clean surface and roll to 18"x18.  Spread softened butter over the surface, except the last 1 1/2" of dough furthest from you (this will be pinched to seal the end).  Next spread the filling evenly across all dough, except the last 1 1/2".  Now, starting with the edge nearest to you, start rolling in a tight roll.  When you get to the end, pinch the dough into itself to seal the outer edge.  Now, ensure that your roll is a nice uniform shape all along with two flat ends.  Cut into equal lengths rolls, I used 2 3/4".  Place in parchment lined/sprayed 9x12 pan...cover and let rise to double.  Next you can move on to baking them, or refrigerate for up to 24 hours.  I usually refrigerate at least overnight.  Take them out an hour before baking, to come to room temperature. 

Bake & Filling
  Now you can bake them at 350f for 35 minutes, or until golden brown and cooked through/filling melted.  Glaze:mix softened cream cheese, milk, vanilla, powdered sugar in a bowl, set aside.  Once the Rolls are out of the oven place 1/2 cup glaze on each roll and let cool for 30 minutes.  Add remaining glaze and serve.

   I made a double batch.  Yes, that's 36" of Cinnamon Rolls!
Enjoy The Food!
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That Paella has caught my eye - salad inspiration....

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NOTE: I tried to edit this on my iPad - and have messed it up - as soon as I get back to my desktop I will fix it.



Please bear in mind that here in NZ salad is served with the main dish, either as a side or on the same plate. However I think that this with the additions I mention would work well on its own.

Hedgerow and apple salad
<span style="font-size: 12px; line-height: 1.4;">
</span>
<span style="font-size: 12px; line-height: 1.4;">Serves 6</span>

I spotted this recipe and tweaked it my way - the photo is not mine.

Some dandelion <span style="font-size: 12px; line-height: 1.4;">leaves, walnuts (well any hedgerow nuts) </span><span style="font-size: 12px; line-height: 1.4;">and a crumble of goat feta would be fine with it I think.</span>

500-600g dark berries like blueberries, blackcurrants, blackberries, elderberries 
30g sugar
a splash of balsamic vinegar
200ml fresh unsweetened apple juice 
3 crisp dessert apples

Put 50g of the berries in a saucepan with the sugar, balsamic and the apple juice. Bring to the boil and simmer for about 5 minutes, then strain through a fine-meshed sieve, lightly pushing some of the berries through with the back of a spoon to give the sauce a bit of texture. Leave to cool. Stand the apple on its end and with a sharp knife, cut thin slices towards and around the core; then cut the slices into thin batons.

To serve, mix the berries together with the apple and arrange on individual plates or a single serving bowl and pour the sauce over. Crumble over with feta and coarsely chopped nuts.






http://foodsoftheworld.activeboards.net/topic3956_post29278.html#29278
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As i am on holiday in israel for few days , 
i thought it will be appropriate
to do falafel  as an appetizer


Merry christmas and a happy new year .
to all my friends .
Ahron
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Sort of a mini-aliyah, Ahron? Hav3 a good trip.

Meanwhile, for recipes and discussion about falafel, see: http://www.foodsoftheworld.activeboards.net/caesarea-falafel_topic2435.html
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Spinach with home made paneer

Through break ins and floods I am here to post. Hopefully the pics will make up for my tardiness

I used Kefir to make my paneer but you can use any acid. Kefir or yoghurt will make a softer product


Bring 1 litre full cream milk just to the boil on a medium heat. Add 250ml of Kefir or yoghurt or 1tbs lemon juice or vinigar and bring down to a low heat stiring gently until the curds split from the whey


Line a colander with cheesecloth and pour the curds and whey into the cloth. Hang it up to release the whey (I kept the whey and baked bread with it)



When the cheese has dried out press it into a container and put in the fridge for a few hours



When "dry" slice up the cheese into squares


Fry in the oil of your choice (I used coconut) with masala spices (please excuse the blurriness)



When the cheese has browned on all sides add in 2 cups frozen or preprepared spinach


Once cooked through lower the heat right down add add coconut cream and crushed garlic. Simmer till thick


Ready to serve
Check out some more recipes and reviews - www.addtotaste.co.za
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Sorry to hear about your various problems, Hila. Seems like bad things always happen in bunches. Alas!

This completes this week's dinner, though, pretty much on time. Here's the recap:

Appy:    Falafel
First:   Spinach with home-made paneer
Soup:    Fennel & Oyster Chowder
Salad:   Hedgerow & Apple Salad
Seafood: Paella de Marisco
Main:    Double Smoked Ham
Dessert: Cinnamon Rolls
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