|Happy Thanksgiving from the first of the 5th Generation to join the management team at Basin Harbor! Thanksgiving is one of my favorite times of the year as it marries my two favorite pastimes: socializing with family & friends and cooking. To add to our well wishes and recipes this season, I've been asked to share something to warm your cheeks as well as your spirits. Please enjoy my favorite holiday drink, best served in the company of others. The Big Lebowski is getting into the holiday spirit...
We're so thankful to have you as a part of our Basin Harbor Family! Happy Thanksgiving! Sarah
|Eggnog White Russian|
1 shot Coffee Flavored Liquor (Kahlua or other)
|Smokey Glazed Ham with Red Pepper Jelly|
|Preparation Time: 1 HR 20 Min Total: 3 HR 30 MIN 8 to 10 Servings|
3 Cups Chicken Stock 1/2 Cup, Thinly Sliced Ginger
1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot, and chilies to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
2. Meanwhile, pre-heat the oven to 375 degrees. Set the ham skin side up in a 12-by-15 inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
3. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120 degrees. Transfer the ham to a carving board and let rest for 15 minutes. Serve the ham with Red Pepper Jelly.
4. The sauce can be refrigerated for up to 2 days. Rewarm slightly before using.
|Red Pepper Jelly|
|Preparation Time : 20 MIN Total: 45 MIN plus 12 HR Chilling Makes 5 Cups|
|3 Red Bell Peppers, Finely Diced, (1 1/2 pounds)
2 Anaheim Chilies or similar, finely diced, (6 ounces)
4 Cups Sugar
1 Cup White Wine Vinegar
1/2 Teaspoon salt
One 3-ounce pouch of liquid Pectin
1. In a large saucepan, combine the bell peppers, chilies, sugar, vinegar, and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until peppers are softened, 20 to 25 minutes.
2. Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.
3. The red pepper jelly can be refrigerated for up to 3 weeks.