holiday entertaining

This roasted fresh ham with a maple-spice glaze is slow roasted and infused with cinnamon, allspice, and cloves. Don't rush this ham.

Roasted Fresh Ham With A Maple-Spice Glaze

sugar

cinnamon

allspice

cloves

nutmeg

salt

maple syrup

Roasted Fresh Ham with a Maple-Spice Glaze

Put the Dickensian joint in a large roasting pan, preferably one that’s shiny enough to reflect lots of ambient heat and not a flimsy disposable pan that tips willy-nilly when you pick it up. Leave the roast in the pan on the counter.

Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt in a small bowl. Wash and dry your hands and then use them to smooth the spice mixture all over the ham’s external surface, working it down into some of the crevices but being careful to avoid any deep-tissue massage. A ham is a complex structure of muscle groups—too much massage and everything can come apart like Goldie Hawn in Death Becomes Her.

Cover the whole kit and caboodle with aluminum foil, slide it in the oven, and leave it alone for 3 1/2 hours while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven. You want at least 2 inches of space between the top of your ham and the element at the top of. your oven.

Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don’t knock off the spice coating. Use small strokes—think Impressionism, not Abstract Expressionism. Or just dribble the syrup off a spoon.

Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170°F (77°C), about 1 1/4 hours more. If the ham starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.

Transfer the ham to a cutting or carving board and let it rest at room temperature for 15 minutes before carving into slices.

Cookware Items Used In This Recipe:3.5 Quart Sauté Pan

Stovetop Cheesecake

Graham Cracker Crumbs

tbsps Confectioners’ Sugar

tbsps Unsalted Butter, melted

Sugar

(15 oz) container Regular or Low-Fat Ricotta Cheese

(8 oz) container Plain Low-Fat Yogurt

Lemon Juice,

tbsps All-Purpose Flour

tbsp Vanilla Extract

Egg Whites

Whole Eggs

Pour the graham cracker crumbs into a medium bowl. Sift the powdered sugar over the crumbs and toss to combine.

Melt the butter in a small saucepan over medium heat.

Stir the melted butter into the graham crackers until evenly moistened. Scrape the crumbs into the 3.5 Quart Sauté Pan. Firmly and evenly press the crumbs onto the bottom of the pan with the palm of your hand. (Do not go up the sides.)

Cook the crust over&nbsp;low heat for 5 minutes to set it. Set aside to cool.

Combine&nbsp;the sugar, cream cheese, ricotta cheese, yogurt, lemon juice, flour and vanilla in the bowl of a food processor. Puree, scraping down the sides of the bowl once or twice until the mixture is completely smooth. Pour in the egg whites and eggs and puree until smooth. Pour the mixture into the cooled, crust-lined pan.

Cover and cook over low heat for about 1 1/4 hours until the center is just barely set when the pan is gently shaken.

Remove the pan from the heat and let the cheesecake stand covered for 15 to 20 minutes.

Refrigerate&nbsp;uncovered for at least 2 hours until the cake is completely cold and firm. Slice in to wedges and serve.

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Iced chestnut ripple cheesecake

dark chocolate digestive biscuits

butter

sunflower oil

golden caster sugar

chestnut pieces, roughly chopped

can chestnut purée

icing sugar

tbsp dark rum

pot double cream

vanilla extract

tub soft cheese

For the base, blitz the biscuits in a food processor or bash in a bag to make crumbs. Stir in the butter, then press into the base of a 22cm springform cake tin. Chill.

For the praline, line a tray with baking parchment and lightly oil it. Tip the caster sugar into a frying pan and place over a high heat. Cook for 5 mins, without stirring, until dissolved and you have a dark amber caramel. Throw in the chestnut pieces, then quickly tip onto the baking parchment and leave to harden. Break or chop into small pieces and set aside.

For the filling, blitz the chestnut purée in a food processor with the icing sugar and 1 tbsp of the rum. Set 3 tbsp of the mix aside. In a large bowl, whisk the cream with the caster sugar and vanilla until it holds its shape, then whisk in the soft cheese. Beat in the pieces of praline, then gently fold through the chestnut purée so that it ripples the cream. Spoon onto the biscuit base. Bang the cake tin gently on the work surface to level and smooth over the top. Cover with cling film and freeze for at least 12 hrs or up to 1 month.

For the drizzle, mix the remaining rum with the reserved chestnut purée and enough water to make it just runny. If serving the cake within 2 days, chill the drizzle; if keeping for longer, freeze and defrost when needed.

Put the cheesecake in the fridge to thaw a little 30 mins before serving. Using a sandwich bag with a corner tip cut off, pipe the drizzle over the top of the cake in a zig-zag pattern. Carefully remove from the tin and serve in small wedges – with a glass of rum if you fancy it.

My vegan butternut squash risotto is such a cozy main! It has about 10 ingredients and takes 1 hour to make. Enriching the warm vegetable stock with miso offers a crucial salty-umami quality to the finished dish.

Creamy Vegan Butternut Squash Risotto

olive oil, divided

salt black pepper

vegetable stock,

light miso

shallot, fine dice ((½ cup diced shallot))

garlic,

thyme

sage

smoked paprika

arborio rice ((DO NOT rinse))

lemon juice

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with 2 tablespoons of the olive oil, salt, and pepper. Once the squash cubes are all coated, arrange in a single layer and roast until tender, about 25 minutes.

Get the stock ready. Pour stock into a medium saucepan with a lid. Place a ladle to the side. Cover the stock and set it over medium heat on the stove. Bring to a simmer.

Place the miso in a small bowl and top it with a ladleful of warm stock. Use a whisk to “dissolve” the miso into the stock. Then, pour the miso-enriched stock back into the saucepan. Keep the stock on low heat so that it stays warm and is barely simmering.

Set a large, heavy bottomed pot over medium heat. Once hot, pour in the remaining 2 tablespoons of olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 8 minutes. Add the garlic, thyme, sage, and smoked paprika. Stir for 30 seconds.

Add the arborio rice and stir to coat in the oil and seasonings for about 30 seconds.

Add 2 ladlefuls of warm stock and stir. It should be lightly simmering. When the pan is almost dry, add 2 more ladlefuls of stock. Keep stirring every 30 seconds or so.

Repeat this process of stirring, waiting for the pot to almost dry up, and adding 2 ladlefuls of stock until the rice is just tender and the consistency is starting to get creamy. This takes about 25-30 minutes total. You may not need all of the stock!

When the rice is creamy and cooked through, add 2 teaspoons of lemon juice and stir. Add the roasted butternut squash cubes and stir once more. Give the risotto a taste to check the seasoning, and adjust if necessary (more salt or lemon etc). Serve the risotto hot with vegan parmesan for sprinkling.

This kale arugula butter bean salad is nourishing, hearty, flavourful, and ready in about 30 minutes. Grainy mustard tahini is creamy and delicious with peppery greens, and garlicky bread crumbs add crunch.

Kale Arugula Butter Bean Salad with Mustard Tahini &amp; Garlicky Bread Crumbs

olive oil

bread crumbs

yeast

garlic powder

sea salt and ground black pepper,

tahini

garlic

mustard

ice water, plus extra if needed

baby arugula, lightly packed and chopped

kale,

head radicchio, chopped

basil leaves, finely sliced

pickled red onions, chopped

13.5 oz (398 ml) can butter beans, drained and rinsed

Make the garlicky bread crumbs. Set a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, until bread crumbs are golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.

Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. Then, while whisking, slowly pour in the ice water. Once you have a homogenous, creamy, and fluid/pourable texture, you&#39;re good! You may have to add a bit more water to get it to this point. Once the dressing is to your liking, set aside.

Assemble the salad! In a large bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, salt, and pepper. Pour all of the grainy mustard tahini dressing over the salad and toss to combine. Top the salad with the garlicky bread crumbs.

This recipe for Roasted Shrimp Cocktail with Whole Grain Mustard sauce is an easy and elegant twist on the classic. Perfect recipe for holiday entertaining!

Roasted Shrimp Cocktail with Whole Grain Mustard Sauce

shrimp

lemon

salt and freshly ground pepper (to taste)

mayonnaise

Whole Grain Mustard

shallots (about 1 small)

tbsp lemon juice

parsley (plus a sprig for garnish (optional))

tsp salt

tsp pepper

Preheat the oven to 425 degrees.

Toss the shrimp and lemon slices with olive oil, salt, and pepper. Transfer to a sheet pan and spread out into an even single layer. Roast for about 8 minutes, or until the shrimp have just turned pink and opaque. 

While the shrimp cook, make the mustard sauce. In a medium bowl, whisk together the mayonnaise, Maille Old Style Whole Grain Mustard, shallots, lemon juice, parsley, salt and pepper. Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate prior to serving. 

Place shrimp and lemon slices on a serving platter along with the Whole Grain Mustard Sauce on the side. Garnish with a parsley sprig, and serve. 

Simple, delicious, easy to transport. Perfect holiday app

Great recipe!  I made it as an appetizer for a friend’s party, everyone loved it!

https://www.youtube.com/watch?v=MPmgDvK4KMc

This quick and easy recipe for Roasted Shrimp Cocktail with Whole Grain Mustard Sauce is made using Maille's delicious Old Style Mustard, which is made with whole grain mustard seeds for incredible texture and flavor. This holiday season, don't make it. Master it. 

Link to full recipe:  https://coleycooks.com/roasted-shrimp-cocktail/ 

This video is sponsored by Maille. All opinions are my own.

This recipe comes from Yotam Ottolenghi&#39;s Plenty More. It&#39;s probably the sexiest thing that you could ever advertise as &quot;onion salad.&quot;

Roasted Onion Salad with Arugula and Walnut Salsa

red onions

arugula (Not to be a snob, but if you can find arugula

parsley leaves

goat

Flaky salt and black pepper

walnuts, coarsely chopped (make sure they\'re not bitter or rancid, okay?)

red chile (e.g. Thai bird\'s eye), seeded and finely chopped

red wine vinegar

Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. (You can skip the parchment, but you'll spend more time cleaning.) Drizzle the slices with olive oil and smoosh the oil around with your (clean) hands to coat evenly. (You can also use a pastry brush; I don't own one.) Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. (If you want more color out of them, stick them under the broiler for a minute or two.) Set them aside to cool just a bit.

While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.

To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.

Top 7 holiday entertaining recipes from across the web

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Top 7 holiday entertaining recipes from across the web

The most viewed holiday entertaining recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Fresh Ham With A Maple-Spic...

Stovetop Cheesecake

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Kale Arugula Butter Bean Salad with...

Roasted Shrimp Cocktail with Whole ...

Roasted Onion Salad with Arugula an...

The most viewed holiday entertaining recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine