Don’t bother using that packet that comes with the ham for your glaze. Use these simple recipes for your own delicious Easter Ham. Enjoy!
Traditional Brown Sugar Pineapple Glazed Easter Ham
Glaze Ingredients:
1 20-ounce can pineapple slices, juice reserved
3/4 C packed light brown sugar
2 T yellow mustard
Whole Cloves (optional)
Follow instructions on package for cooking ham. Remove Ham approximately 30 minutes before [...]
On July 9, 2009 our Sous Chef, David Rooney put on a cooking demonstration for several elementary students from across Council Bluffs that met for camps and demonstrations at Lewis and Clark High School. The students plan to have an art showing and student catered event where they plan to make their own hors d’oeuvres [...]
Chef Jeff Snow and Chelsie Schroeder presented cooking demonstration of Chocolate Mousse and Chocolate Pot de Creme to celebrate the Durham Museum’s Chocolate Exhibit on March 24, 2009. Below are some photos and the Chocolate Recipes that were presented.
Chocolate Mousse
Ingredients:
12 Ounces Semi-Sweet Chocolate
13.25 Ounces Heavy Whipping Cream
5 Egg Yolks
1 Whole Egg
1 T Corn Syrup
3 Ounces Sugar
Water
Method: [...]
Baja Crab Salad in a Tortilla Cornucopia
Baja Crab Salad
1 C Cajun Mayonnaise (recipe to follow)
2 # Lump Crab
¼ C Cilantro, chopped
¼ C Celery, minced
Zest of 1 lime
Salt and Pepper to Taste
Lightly Mix all ingredients together.
Cajun Mayonnaise
3 Egg Yolks
3 C Salad Oil
2 T Chipotle Pepper Puree
3 Poblano Peppers, roasted, peeled, seeded, and pureed
¼ t Cumin
¼ [...]