Written By Michael Vyskocil
THE MENU
Jeweled Winter Salad
Baked Ham with Raspberry Glaze
Supreme Twice-Baked Potatoes
Gingerbread Roll
Every December, my kitchen fills with the chopping, mixing and baking associated with holiday cooking. Traditions and rituals in the kitchen are just as much a part of the celebration as decorating the tree and wrapping the presents. In some families, that may mean baking a batch of grandmother’s famous sugar cookies; in others, it may mean preparing a dish of scalloped potatoes or orange-glazed carrots just because it wouldn’t be Christmas without them.
Holiday traditions abound at this time of year, as we share in the spirit of the season with good company, family and friends. This year, treat everyone who gathers around your table to a regal holiday dinner and perhaps start a new tradition.
The ornaments on the tree almost compete with the sparkling colors of a jeweled winter salad. Featuring an assortment of fruits such as Valencia oranges, red and green grapes and ruby grapefruit, as well as vegetables, the shimmering salad adds a splash of cheer to your holiday feast.
Ham is popular with many families for a holiday dinner. Our version of baked ham boasts a tangy raspberry glaze that gives flavor and shine to the centerpiece of your feast.
Looking for a creative yet simple side dish? Supreme twice-baked potatoes will leave smiles on the faces of your guests as they savor the fluffy goodness of these sumptuous tubers.
Sometimes, it’s acceptable to break with tradition. Our dessert does just that by taking a traditional holiday dessert, Buche de Noel, and giving it a new twist. Gingerbread roll combines gingerbread with a heavenly white-chocolate mousse in a confection that is every bit as delicious as it is elegant.
For a holiday dinner of this caliber, don’t forget beverages. Sia Ayrom, restaurant manager and maitre d’hotel of Antrim 1844 in Taneytown, recommends serving two wines to complement the dishes in this dinner. For cocktails and the salad course, he suggests a white sauvignon blanc, such as one from the Drylands winery of the Marlborough Region in New Zealand.
“For ham,” said Ayrom, “You would want a sweeter wine.” He recommends a white Gewrztraminer from Robertson Winery in South Africa. Since it is sweet, you can use it as your dessert wine as well. “It also complements the flavor of white chocolate,” said Ayrom.
This holiday season, as we open our homes to share delicious food and merry conversation with friends and family, take time to honor your customs and create new ones as well.
BAKED HAM WITH RASPBERRY GLAZE
The traditional Christmas centerpiece, baked ham, receives a perky pickup from a fruity raspberry glaze.
Serves 6 to 8
¥ 1 7-9 pound fully cooked smoked ham, bone in
¥ 1 cup packed light brown sugar
¥ 13/4 cups Raspberry Sauce (recipe follows)
¥ Fresh or frozen raspberries, for garnish (optional)
¥ 1 bunch of fresh herb sprigs, such as mint and parsley, for garnish (optional)
Preheat the oven to 325 degrees. Line a large heavy-duty roasting pan with aluminum foil. Place about 1/2 inch of water in the bottom of the roasting pan. Place the ham on the foil, fat side up. With a sharp knife, trim excess fat from ham, leaving a layer about 1/8 inch thick. Score the fat in a small diamond pattern with the knife. Place the ham in the oven, uncovered, and bake for 30 minutes.
While the ham is baking, prepare the raspberry glaze. Mix together the brown sugar and the raspberry sauce to make a thick glaze. After 30 minutes, remove the ham from the oven and lightly coat the ham with half of the glaze. Return the ham to the oven and bake for 20 minutes. After 20 minutes, remove the ham from the oven and coat again with the remaining glaze. Continue baking for another 10 to 15 minutes, or until a meat thermometer registers 135 degrees when inserted into the thickest portion of the meat.
Remove the ham from the oven. Let stand about 10 minutes before carving. Carve the ham into thin slices. Transfer the slices to a serving platter. If desired, garnish the platter with fresh or frozen raspberries and sprigs of fresh herbs.
RASPBERRY SAUCE
Makes About 13/4 Cups
¥ 1/2 cups raspberry preserves
¥ 3 tablespoons cider vinegar
¥ 11/2 teaspoons grated lemon zest
In a medium saucepan, stir together the preserves, cider vinegar and lemon zest. Bring the mixture to a boil; reduce the heat. Simmer, uncovered, for about 5 minutes.
SUPREME TWICE-BAKED POTATOES
Makes 8 Side-Dish Servings
This variation on baked potatoes is a stellar addition to a holiday dinner. Be sure to use large baking potatoes for this recipe; their thick skin will hold their shape, allowing you to stuff them with the fluffy filling.
¥ 8 large baking potatoes, such as russet, white or yellow varieties
¥ 8 tablespoons (1 stick) unsalted butter, melted
¥ 1 cup milk
¥ 11/2 cups grated cheddar cheese
¥ Coarse salt and freshly ground pepper, to taste
¥ 1/2 cup finely chopped scallions, green parts only
Preheat the oven to 425 degrees. Prick the potatoes in several places on the skins with a fork. Place the potatoes in a medium baking pan and bake, uncovered, for 1 hour to 1 1/2 hours. (The baking time depends on the size of the potatoes.) The potatoes are done when a knife can be inserted easily into the centers of the potatoes.
Remove the potatoes from the oven and allow to cool slightly. Slice each potato in half lengthwise. With a sharp spoon, remove the baked flesh from each potato half and transfer to a large mixing bowl. Reserve the potato skins.
Reduce the oven temperature to 350 degrees. Combine the potato flesh with the butter, milk and cheese. Beat until the mixture is smooth and all large lumps are removed. Season to taste with salt and pepper.
Carefully fill the reserved potato halves evenly with the potato mixture. Transfer the stuffed potatoes to a baking pan and cover the pan with aluminum foil. Bake for about 15 minutes, or until the potatoes are heated through.
When ready to serve, remove the potatoes from the oven and garnish each potato half with a sprinkling of chopped scallions. Serve.
JEWELED WINTER SALAD
Serves 6 to 8
¥ 3 Valencia oranges, sectioned and finely chopped
¥ 3 ruby red grapefruit, sectioned and finely chopped
¥ 1 1/2 cups finely chopped dates
¥ 1 medium bunch seedless red grapes, stems removed, halved
¥ 1 medium bunch seedless green grapes, stems removed, halved
¥ 2 Granny Smith apples, chopped
¥ 3 large celery stalks, chopped
¥ 1 head red cabbage, cored, thinly sliced
¥ 4 tablespoons extra-virgin olive oil
¥ 2 tablespoons freshly squeezed lemon juice
¥ 2 tablespoons freshly squeezed orange juice
¥ 2 teaspoons Dijon mustard
¥ Coarse salt and freshly ground pepper, to taste
¥ 2 pinches sugar
¥ 2 tablespoons red-wine vinegar
Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, orange juice, 1 teaspoon Dijon mustard, salt, pepper and 1 pinch of sugar. Divide the dressing among the oranges, grapefruit, dates, grapes and apples. Toss the fruit in each bowl with the dressing.
In another small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, salt, pepper, 1 pinch of sugar and the red-wine vinegar. Toss the celery and cabbage separately with the dressing.
Spread a bed of dressed red cabbage on a large serving platter. Add additional layers of fruits and vegetables, alternating ingredients as you desire, and gradually build up the salad in a vertical mound. Allow the ingredients to spill down the sides of the mound. Serve immediately.
GINGERBREAD ROLL
Serves 6 to 8
To prepare the sugared rosemary sprigs, brush washed sprigs with a glaze of one egg white thinned with one tablespoon water. Coat the glazed sprigs with a sprinkling of granulated sugar. For the sugared cranberries, insert a toothpick into a cranberry, dip into the egg-white glaze and roll in sugar.
¥ 2 tablespoons unsalted butter, for buttering pan
¥ 6 large eggs, separated
¥ 3/4 cup granulated sugar
¥ 1/2 cup packed dark-brown sugar
¥ 1 cup all-purpose flour, plus additional flour for pan
¥ 11/2 teaspoons ground ginger
¥ 11/2 teaspoons ground cinnamon
¥ 1/4 teaspoon ground cloves
¥ 1/4 teaspoon ground nutmeg
¥ 1 tablespoon unsulfured molasses
¥ 2 tablespoons Sugar Syrup (recipe follows)
¥ White Chocolate Mousse (recipe follows)
¥ Confectioners’ sugar, for garnish
¥ Sugared rosemary sprigs and cranberries, for garnish (optional)
Heat oven to 400 degrees. Line an 11×17-inch jelly roll pan with parchment paper. Butter and lightly flour the parchment paper and set aside.
Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the yolks are pale yellow, about 5 minutes. Transfer the beaten egg yolks to a medium bowl and set aside. Wash and dry the mixer bowl and whisk attachment.
Place the egg whites in the clean bowl of the electric mixer fitted with the whisk attachment. Beat the egg whites on medium speed until soft peaks form, about 2 to 3 minutes. Increase speed to medium high; add granulated sugar gradually, continuing to beat until stiff peaks form. Transfer the egg-white mixture to a large bowl.
In a medium bowl, whisk together the dark-brown sugar, 1 cup all-purpose flour, ginger, cinnamon, cloves and nutmeg. Set aside.
Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the combined dry ingredients over the top and gently fold in. Fold in the molasses. Pour the batter evenly into the prepared pan and smooth the top.
Bake until the cake springs back when touched and golden brown, about 12 to 14 minutes. Remove pan from the oven and immediately turn the cake out onto a wire rack lined with parchment paper. Peel the parchment paper covering the top of the cake and cool completely.
Place a clean, smooth kitchen towel on a clean work surface. Transfer cake on the parchment paper to the towel. Using a pastry brush, coat the cake with the sugar syrup. Using an offset spatula, spread white chocolate mousse over the cake.
With a short end of the cake facing you, pick up the edge of the towel. Begin rolling the cake into a log shape, encasing the cake in the towel. Secure the roll with clothespins to keep the roll in a log shape. Transfer the roll to a baking sheet and refrigerate until firm, about 4 hours or overnight.
Remove from the refrigerator and unwrap the roll from the towel. Transfer the roll to a serving platter. Dust the top of the cake with confectioners’ sugar and garnish with the sugared rosemary sprigs and cranberries.
Sugar Syrup
Makes 1/2 Cup
¥ 1/2 cup granulated sugar
¥ 1/2 cup water
Place the sugar and water in a small saucepan over medium heat. Cook until the sugar has dissolved and the mixture is slightly thickened.
WHITE CHOCOLATE MOUSSE
Makes About 4 1/2 Cups
¥ 11/2 teaspoons powdered unflavored gelatin
¥ 12 ounces white chocolate, coarsely chopped
¥ 21/2 cups heavy cream
Dissolve the gelatin in 1/2 cup warm water and let stand for 5 minutes. Place the chocolate in the bowl of a food processor and pulse until the mixture is very finely chopped.
Place 3/4 cup heavy cream in a small saucepan and bring the cream just to a boil over medium heat. Add the gelatin and stir for 1 minute to dissolve completely. Pour the mixture into the food processor with the motor running and process until the chocolate mixture is smooth.
Transfer the mixture to a medium bowl and cover with plastic wrap. Chill until the mixture is thick enough to hold a ribbon when you drag a spatula through it, about 30 minutes to 1 hour.
Beat the remaining 1 3/4 cups heavy cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Fold the beaten cream into the chocolate mixture. Refrigerate if not using immediately.
