Tuesday, November 15, 2011

Treats For The Holdiays

With the holidays coming, I thought I would do something a little different. I'm going to give you a couple of my recipes for Holiday Treats.

First to start the meal how about some Scrimp Scampi: (Since we live in the south we have access to fresh scrimp, but scrimp thawed, deveined and shelled will work.)

In a large skillet
Melt 1/3 cup butter over low heat.
Add 4 large garlic cloves chopped fine
When the garlic is soft but not brown
Add 1/4 teaspoon celery seed, 1/2 teaspoon dried parsley (or 1 Tablespoon chopped fresh parsley) 2 Tablespoons lemon juice. Simmer for one minute.
Add a pound of deveined and shelled shrimp. Cook over low heat until the shrimp becomes opaque and curls. Time will depend on the size of the shrimp, from seven to twelve minutes.

Bake a juicy Ham (shank half from 7 to 10 pounds) Preheat oven 325 degree F.

Score the fat side of the Ham in a crisscross fashion, forming diamonds.
Place the Ham in a 9 x 13" baking pan with the fat side up.
Insert a whole Clove into the center of each diamond. (Approximately 10 -15 cloves)
Pin Pineapple rings with toothpicks to cover the top (One whole #2 can)
Reserve juice of Pineapple
Pat 1 cup of packed brown sugar over the Pineapple (watch out for the toothpicks.)
Pour the Pineapple juice over the brown sugar.
Add 1 cup of Rose or Zinfandel wine over the Ham. Reserve another cup of wine to add while baking.
Bake for 3 hours basting every half hour adding 1/3 cup wine during the first three bastings. (You can also use most white wines, but I like the added sweetness of the Rose or the Zinfandel. You also might want to plan to have extra wine to sample while you baste.) Allow the Ham to rest for approximately half hour before carving.

Finally for dessert, how about some cookies. These are called Mexican Wedding Cakes, or in French, Petits Gateaux Tailles which sounded like Petticoat Tails to the English. (It means little cakes cut off)

1 cup Butter softened
1 cup sifted powdered sugar
2 Tablespoon Bourbon or Rum
2 1/2 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 chopped nuts
Mix thoroughly. (fingers and hands do best) shape into two long rolls about 1" in circumference and wrap rolls in waxed paper. Refrigerate overnight. Slice into 1/8" slices, place on ungreased cookie sheet an inch apart and bake at 400 degree F for approximately 8 minutes. (Should be slightly browned around the edges) Dust cooled cookies with additional powdered sugar.


Kathryn Magendie said...

Oh, thank you for the recipes!

Those cookies sound wonderful - I'm a complete cookie hound ... want to try those!

January Bain said...

Thanks, that's a fun and useful post!